What We Learnt From Mimi’s Cookalong September 30, 2016
If any of you missed Mimi’s Facebook Live Cookalong, don’t worry – you can still watch the video and cook our delighftul Courgette Broad Bean and Feta Orzetto with Pork Meatballs. Plus… I’ve collected the top tips from Mimi below (and of course a couple from the lovely Patrick). Those two are quite the duo!
Mimi’s Top Tips:
1. What herbs or spices are great to mix into meatballs?
Mimi says: “Making meatballs from scratch is really easy! One of my favourite combinations for a Middle Eastern type meatball is finely chopped mint and Ras-el Hanout, along with some finely chopped shallot, breadcrumbs to bind and some salt and pepper. If you want your meatballs a little more European and subtle in flavour, something like chopped parsley and ground cumin would work really well (along with the shallot, breadcrumbs, salt and pepper). ‘
2. How do you get the smell of garlic off your fingers?
Chef Mimi says: ‘There are quite a few old wives tales on getting garlic off your fingers, one is rubbing your hands on stainless steel while washing them under cold water. However my top tip is to just wash them really thoroughly with cold water. If you wash them with hot water, it basically just cooks the garlic onto your hands…then you’re in a real pickle and will be garlicky for a while’.
3. Which oil is better to cook with olive oil, vegetable oil or rapeseed?
Chef Mimi likes using rapeseed oil because it has a higher smoke point, but it she says it all comes down to your personal preference. Although according to Patrick, Chef Mimi did admit that she would use butter for everything if she could. #EverythingsBetterWithButter
4. What is Orzo?
Orzo is essentially small pieces of pasta, shaped like grains of barley or rice. Nutritionally speaking, orzo and rice are very similar so they work as a great substitute for one another.
Watch the video for more tips and don’t forget to follow us on Facebook for next time!