Mi so so!

Picked the remaining spring onions from last year and popped them in this spicy low fat broth - definitely one to recommend.  Only recently been trying miso in recipes and love the hit of saltiness it gives.

 

 

The recipe was in last year's May edition of the BBC Good Food magazine but can't find a link to it so this will give you the gist of things.

• For the meatballs mix together 500 grams of turkey mince with 2 garlic cloves, 1 tbsp of soy sauce, 2 tbsp of mirin or rice wine, a little grated ginger,  2 spring onions and 2tbsp of  miso paste. 

 

• When they are chilled fry for 8 to 10 minutes until brown - I finished mine off on a low heat in the oven

 

• Make a broth by heating just over half a litre of chicken stock, with a red chilli, a little more ginger and 2 garlic cloves. Simmer this for four minutes. 

 

• Then add the meatballs and 2tbsp of soy and simmer for another three minutes.

 

• Add four chopped spring onions, some straight to wok or some cooked rice noodles, two very good handfuls of spinach and a little lime juice and you are ready to serve. 

Things are up and down at the garden.  We have enjoyed more forced rhubarb and seedlings in the conservatory are looking very healthy, particularly the tomatoes, cabbages and leeks. Our early courgettes are being incredibly stubborn but their cousins the marrows are thriving for no rhyme or reason!

However down at the allotment one delightful creature - or maybe it was more than one - nibbled through layers of fleece and swiftly decimated my lettuce seedlings after I painstakingly planted them out one chillyish day.  Fortunately, in contrast,  at our 'garden plot' they are secreted under glass and the recent warmth has seen them romping away so I may yet have plenty of green leaves for salad and sandwiches.

 

More seeds to be planted at the end of this week:)



 

And a little postscript.  The title of this blog makes me want to sing the opening lines from 'Do-Re-Mi' from 'The Sound of Music'  but that’s another story!