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THE POSH ROAST

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It’s not often we’re labeled as ‘posh’ up ‘ere in Yorkshire, but this dish might change things. Forget everything you know about Sunday Dinner… dig into our proper tasty beef and pork Smokey Balls, served with delicious garlic and rosemary roasted new potatoes, buttery wilted greens, and a fresh and zingy salsa verde


Serves

Serves 4



Prep time

Prep: 10 mins



Cook time

Cook: 45 mins



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RECIPE

Posh Roast


smokey-balls


POTATO AND VEG

Qty. Item
1kg New potatoes
1 Garlic clove
25g Fresh rosemary
300g Spinach
200g Blanched kale
3 tbsp Butter
Drizzle Olive oil

SALSA VERDE

Qty. Item
6 Salted anchovies
2 tbsp Capers
2 tbsp Red wine vinegar
6 tbsp Olive oil
1 tbsp Fresh mint
1 tbsp Fresh parsley
1 tbsp Fresh tarragon
1 Red chilli
1 Lemon (juice only)

GREAT WITH

No Sunday Dinner is complete without a giant Yorkshire Pudding. We’d love to give you our recipe, and perhaps we will one day…but for now we’re keeping it a closely guarded secret!

METHOD

Cut the new potatoes in half, leaving the skin on. Bring a pan of cold water to the boil, add a pinch of salt and the potatoes, bring to the boil for 10 minutes. Drain, drizzle with a little olive oil, sprinkle with the garlic bulb (diced), rosemary (diced), olive oil and a little sea salt and cracked black pepper to taste. Toss all ingredients together to coat the potatoes before adding to a pre-heated oven (200C/400F/GasMark6) to roast for 30-40 minutes until crispy.

While the potatoes roast, roll the Balls in a knob of butter to seal and lightly brown, before transferring in to the roasting dish with the potatoes for the final 10 mins. Ensure Balls are piping hot before serving.

While the potatoes and Balls finish roasting, dice the salted anchovies, mint, parsley, tarragon and red chilli, and add to a bowl with all remaining salsa verde ingredients. Mix well, taste, and season with a little salt if needed.

Just before serving, place washed spinach and blanched kale in a pan with butter. Toss over a medium heat until all butter has melted and the greens have wilted a little.

To plate…

Arrange the potatoes, spinach and kale together on a plate. Add your Balls on top, and spoon a generous helping of the salsa verde over the plate.

OTHER RECIPES


As you might imagine, we’re big on cooking, and the flavour of each of our Balls has been designed to make sure you’re able to enjoy them in as many different dishes as possible. Sure, meatballs and spaghetti will always have a place in our hearts, but there’s so much more you could do with these hearty little morsels! So, we’ve created some interesting and unique recipes that’ll get you started! Some simple, some a little more adventurous, but all guaranteed to tantalise your tastebuds…

OUR BALLS


We use only the freshest and tastiest British meat, chosen for its quality and provenance. We then combine this with carefully chosen herbs, spices and seasoning to round-off the flavour of each Ball. The result… unrivalled meatballs made from the highest quality produce, well seasoned and uncompromising in flavour! What’s more, they’re all gluten free, ensuring as many folk as possible can dig in! We make proper hearty, wholesome and honest Balls… there’s nowt quite like ’em!