GRAPES

PORK MEATBALLS WITH FRESH GRAPES

Combining meat with grapes was common in Ancient times and is still popular in Middle Eastern cooking. The alchemy that occurs when combining juicy fresh and plump dried grapes with tiny sweet pork meatballs in a delicate sauce is a masterstroke. A fine dry sherry is a good swap for tea to plump the sultanas.

PREPARATION TIME: 25 minutes | COOKING TIME: 25 minutes | SERVES: 6

600 g (1 lb 5 oz) minced (ground) pork

2 shallots, finely chopped

2 garlic cloves, crushed

3 tablespoons chopped hazelnuts

sea salt flakes and freshly ground pepper

plain (all-purpose) flour, for coating

100 g (3½ oz) sultanas (golden raisins)

150 ml (5 fl oz) freshly brewed hot black tea

2 tablespoons olive oil

3 teaspoons butter

1½ cups (270 g/9½ oz) seedless black grapes

200 ml (7 fl oz) chicken stock

2 tablespoons finely chopped parsley (optional)

Put the pork, half the shallot, garlic and the hazelnuts in a bowl, and season with salt and pepper to taste. Wet your hand and clump the mixture together. Form the mixture into small balls about the size of a golf ball and then toss in flour to coat.

Put the sultanas in a small bowl and pour over the hot tea. Leave for 10 minutes to plump.

Heat the oil and butter in a sturdy pan, over medium heat, and fry the meatballs (in batches if necessary), moving them around the pan to colour evenly, for about 10 minutes or until cooked. Add the remaining shallot, cover the pan, reduce the heat to low, and cook gently until softened. Add the plumped sultanas with the tea, grapes (they can be halved if large) and stock. Simmer gently for 10 minutes with the lid off, or until the sauce reduces and thickens slightly.

If using, sprinkle with parsley just before serving.

TIPS Black grapes are particularly delicious in this recipe, but for a striking effect you may like to use a mixture of coloured grapes.

Other herbs to try include sage, thyme, marjoram and tarragon.