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Entries in Pita (2)


Pork meatballs with JalapeƱo dip & mini pita breads

My husband and I have been together for 9 years this year. 9 years!! I almost cannot believe it. But believe I must because he’s sitting right next to me, working away and I could not be happier. Don’t worry, I’m not going to start gushing about how amazing he is. I’m not going to gush about how he’s a much better parent than me, or that he will do anything (and I mean anything) for me, or how he accepts me with all my issues and for a lack of a better word, CRAP! Oh gosh, there I went, gushing away. But there is a reason for this.

If you’ve cooked for a man for 9 years, he kind of becomes used to your food. Chris now knows that I love using spices, garlic, lemon and chillies in food so he knows my food is flavourful. He knows that I like to make what I like to call ‘social food’. Food that you pick at and assemble as you go. So when I decided to make some meatballs out of pork sausages and serve them with Mediterranean Delicacies Jalapeño dip and mini pita breads a few nights ago, I never knew he would react the way he did. He took one bite and declared “this must be the best thing I’ve ever eaten” which both upset and delighted me. At least the best thing he’s ever eaten was cooked by me but good grief! I put almost no effort into this dish. He didn’t choose the magnitude of risottos I’ve cooked and taken my time over, or the pies and curries that I love so much, he chose the simplest most idiot-proof meal of the last 9 years. Who woulda thunk it?

The charm of this meal is that it really and truly is idiot-proof. My brother could do it…and that’s saying a lot because my brother has only mastered toasted sarmies and 2-minute noodles thus far. I used really good quality pork sausages from my butcher which I snipped the ends off and squeezed the meat from the casings. This is such a quick and easy way to get really delicious meatballs as you don’t have to do anything with the mixture, it’s already seasoned for you. I formed little meatballs and placed them on a baking paper lined sheet and baked them until they were golden brown and cooked through. I wanted something spicy and sweet to go with the salty pork and knew that the Mediterranean Delicacies Jalapeño dip would be just perfect. It’s got the right amount of spice to leave your mouth tingling without blowing your head off and has a lovely sweetness to it. I served a crunchy salad of julienned vegetables along with the meatballs, pita breads and jalapeño dip and it was a really lovely, easy meal. Perfect for week night entertaining!

Serves 6

500g (17.64 ounces) pork sausages, meat removed from casings
Mediterranean Delicacies Jalapeño dip, to serve
mini pita-breads, to serve
crunchy salad, to serve

  1. Pre-heat the oven to 200°c.
  2. Form mini meatballs from the pork sausage meat and place on a baking paper-lined baking sheet.
  3. Place in the pre-heated oven and allow to cook until golden brown and cooked through.
  4. Serve the meatballs with the jalapeño dip, pita breads and salad.

Pita Chips with Taramosalata

From and mediterranean delicacies series

When you plan on serving something like taramosalata, you want to be sure that whatever you are serving it with is going to be a blank canvas to carry the incredible flavour of the taramosalata without over-powering or altering it. That’s why I decided to serve the tub of Mediterranean Delicacies Taramosalata with pita chips when I had guests over recently.

The pita chips are incredibly easy to make and require no recipe. The way they go slightly crispy but still stay chewy is just wonderful and dipped into the aromatic and flavourful taramosalata, they make a great snack with drinks!

You will need:

1 pita bread per person, cut into wedges
2 tsp olive oil per pita bread
crushed garlic (optional)
Mediterranean Delicacies taramosalata, to serve

  1.  Pre-heat the oven to 220°c.
  2. Combine the olive oil and garlic, if using, and brush over the pita triangles.
  3. Arrange the pita bread wedges on a baking sheet in a single layer and place in the oven.
  4. Bake for 5-7 minutes then turn the wedges over.
  5. Bake for another 5-7 minutes until the pitas are golden and crisp.
  6. Serve with bowls of taramosalata.

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