Venison and chilli meatballs with whipped manuka smoked feta
Deep, complex flavours of chilli, smoked feta and venison come together in this perfectly balanced sharing dish.
Ingredients
For the whipped manuka smoked feta
- 450g/1lb feta, cut into large cubes
- 150g/5½oz cream cheese
- 60g/2¼oz manuka wood chips
- 125ml/4fl oz whole milk
- 100ml/3½fl oz double cream
- salt and freshly ground black pepper
For the meatballs
For the pomodorini ragù
- 2 tbsp vegetable oil
- 100g/3½oz finely chopped brown onion
- 1 garlic clove, finely chopped
- 50g/1¾oz carrots, finely chopped
- 50g/1¾oz celery, finely chopped
- 125ml/4fl oz red wine
- 1 fresh oregano sprig
- 1 fresh marjoram sprigs
- 150ml/5fl oz beef stock
- 25g/1oz tomato purée
- 30g/1oz soft dark brown sugar
- 250g/9oz tin pomodorini cherry tomatoes
- 60g/2¼oz chopped tomatoes
- 1 tsp salt
- 1 tsp whole black peppercorns, crushed
- finely chopped fresh parsley, to garnish
- finely chopped fresh chives, to garnish
- crusty baguette, to serve
Method
To make the manuka smoked feta, place the feta and cream cheese into a steamer basket or tray that will fit into a heavy bottom roasting tin.
Add the wood chips to a small pan and heat them to a point where they’re heavily smoking. (CAUTION: Smoking generates a lot of smoke, cook in a well-ventilated area.)
Carefully tip the chips into the roasting tin and place the steamer over the top. Wrap tightly with foil and seal with clingfilm – do this as quickly as you can so you don’t lose all of the smoke. Set aside to cool and place into the fridge for 24 hours.
The next day, place the smoked feta and milk into a blender and process until smooth.
Transfer into a standing mixer and use the paddle attachment to combine the feta mixture with the cream cheese, double cream and seasoning.
To make the meatballs, preheat the oven to 220C/200C Fan/Gas 7. Soak the breadcrumbs in the milk and set aside.
Mix all of the other ingredients together in a large bowl, then fold through the soaked milk and breadcrumb mix.
Roll into 30g/1oz balls, transfer to a baking tray and roast in the oven for 10 minutes.
To make the pomodorini ragù, heat the vegetable oil in a pan. Add the onions and garlic and sweat down gently until soft but not coloured. This will take 3-4 minutes.
Add the carrots and celery and continue to sweat down for a further 6 minutes before adding the red wine and fresh herbs.
Cook until the wine is reduced by half and then add in the beef stock. Reduce by half again, then stir through the tomato purée, sugar, salt and pepper.
Add the tomatoes and continue to cook for 30 mins. Season well. Add the meatballs to the sauce and cook for a further 5 minutes.
To serve, spread the feta mixture onto a plate, then top with the meatballs and the sauce. Sprinkle the chopped herbs over the top, and serve with a crusty baguette.
