Come Dine With Me
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Written by Julie |
| Marketing Manager |
A conclusion based on conversations between myself and friends, colleagues and anyone that will talk to me, is that Channel 4’s superbly entertaining “Come Dine With Me” programme, is fast becoming a British TV viewers favourite.
If you’ve not seen it before, a quick summary of the programme is this:
4 or 5 members of the public (from all walks of life), who are not acquainted before the start of the show, take it in turns to host a dinner party for each other on consecutive nights. They then critique each other’s efforts and give a secret score out of ten; the host that scores the highest wins £1000 cash.
The greatest entertainment factors arguably are created by the very quick witted and rather sarcastic commentator (for viewers’ ears only) and the fact that they seem to vet the participants so that they fall into one or more of the following categories:
a) Socially Inept
b) Ideas above their station
c) Can Cook
d) Can’t Cook
…with the odd fussy eater thrown in for good measure.
I have to say, I’m addicted.
As well as delighting in the social characters, I love to see what creations are being made on the food front. Travel inspired dishes adorn each series with spices and herbs from around the world. Some successfully delivered and some not so!
Not brave enough to enter the show (even though I possible do fall into the required categories), I’m publishing my own recipe for ‘Albondigas” (Spanish Meatballs), for all you WeFly fans to try at home!
Just one thing, if this popular tapas dish inspires you to go to Spain to sample the real thing, remember you can book your low cost flights and hotel on WeFly.co.uk!
RECIPE FOR ALBONDIGAS (Spanish Meatballs)
Balls:
400g quality Pork Mince
1 onion – chopped finely
2 or 3 cloves of garlic – chopped finely
Dijon Mustard – 1 tablespoon
Tarragon – 1-2 tablespoons
Lemon Juice – 1 tablespoon
Salt & Pepper
Olive Oil – for frying
Sauce:
Tin of chopped tomatoes
Good pinch of smoked paprika
Pinch of cayenne pepper
Salt & Pepper
Directions:
First mix all the ingredients for the pork balls together well in a large bowl. Heat the olive oil in a large based frying pan. Take small portions of the pork mixture and mould into small balls by hand (approx. size of a plum) and place in the heated pan.
Brown each of the balls on all sides (do not cook through properly yet). You many need to do these in batches, depending on the size of your pan.
Then add the tin of tomatoes with the spices and seasoning. Similar gently on a low heat (with lid partly covering the pan) for 20-25 minutes.
Enjoy as a Tapas Dish, accompanied with a glass of Spain’s wonderful red wine from the Rioja region.
Alternatively, add another tin of tomatoes when cooking to create extra sauce and serve with spaghetti or pasta and a sprinkle of parmesan on top.




hard to see the attraction. Using the setting of sun-soaked 

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