Welcome to our Let’s talk cooking series with Stellar. This week, we're speaking to Jenny from @thesaltychilli
How long have you loved cooking?
‘I have enjoyed cooking since I learned to cook at the age of five, but I worked at a restaurant in university that was fairly cutting edge and that really opened my eyes to different ingredients and various cuisines.’
What inspires your food?
‘My travels, my surroundings, and my family. I love that food is an endless journey, one in which you can never stop learning and there are always tasty new discoveries to be made!’
What’s to love about your recipe?
‘I am of Scandinavian heritage and have been making meatballs for years and years. These are meatballs that I have spent a lot of time perfecting but with a delicious twist - slightly spiced, creamy, a touch of sweet and oh so addictive.’
Do you have a top tip for cooks?
‘I would say keep a notebook for recipe notes in your kitchen, and don't be afraid of oil and salt.’
What’s important to you when it comes to choosing cookware?
‘Quality, weight and an even cook.’
What did you enjoy about using the Stellar Eclipse cookware?
‘Stellar pans clearly have cooks in mind as everything comes out even, the handles don't get hot, they have a perfect weight to them and are an all-round joy to cook with.’
Spiced Scandi Meatballs in a Cranberry Creamy Gravy
‘I teamed up with Stellar to make these luscious pan fried Scandi cranberry meatballs using their Eclipse cookware. These pans heat up and cool down quickly and provide an even temperature from their base to the walls, making them a true joy to work with in the kitchen! I used the large Eclipse Frying Pan to give the meatballs a perfect golden-brown crust and then I finished them off with a sweet and savoury sauce in the Eclipse Chef’s Pan.’ – Jenny
For the meatballs:
Makes 24
- 500g beef and pork mince - 50/50
- 1 egg, beaten
- 1 onion, finely minced
- 75g fresh or panko breadcrumbs
- 50ml whole milk
- 1/8 tsp ground nutmeg
- Large pinch ground clove
- Large pinch ground allspice
- 1½ tsp sea salt
- Few cranks of fresh pepper
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh dill
For the sauce:
- 20g butter
- 1½ tbsp flour
- 650ml beef stock
- 3-4 tbsp whole cranberry sauce
- 100ml double cream
- Chopped dill to garnish
Method
- In a large bowl mix everything but the meat together. Then add the meat and mix well with your hands. Form into small balls.
- In a large non-stick frying pan heat 1 tbsp of oil on medium heat and brown the meatballs for 1-2 minutes on each side until golden.
- In a deep and wide pan on a medium heat add the butter and melt. Then add the flour and mix, cooking lightly for one minute.
- Whisk in the beef stock and cook, simmering for 5 minutes until thickened. Add the cranberry sauce, then add the meatballs and cook on low for 10 minutes to let the flavours melt.
- Drizzle the cream on top and incorporate, then serve with dill and more cream and cranberry if you like.
