Combine sliced vegetables in a large bowl with olive oil, salt and pepper. Toss to coat. Assemble the skewers by alternating between the vegetables and polpettes. I like to do two vegetable slices, polpettes, and repeat until there are 4 polpettes per skewer. Gently squeeze the polpettes as you add them to the skewer to secure them and help them cook evenly.
Spray skewers generously with vegetable oil spray and place over a low fire or hot embers. Cook for approximately 8 minutes, turning occasionally to ensure even cooking. Allow vegetables to char along the edges.
For the salad, combine all vegetables, nectarine, mozzarella and pine nuts in a large bowl. In a separate bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over the salad and lightly toss to coat.
Serve alongside the warm, smoky beef polpettes and enjoy!
The perfect winter treat. Start this on a cold, sunny afternoon, and have it ready in time for a lovely evening by the fire with a glass of your favourite vino. This pie uses Peter Bouchier’s grass-fed brisket cut and beef stock, as well as a rich Irish stout and caramelised onions. Brisket is a delicious, albeit slightly tougher, cut of beef, so low and slow on the heat is the way to go. Easy to make, with complex flavours that will leave your guests wanting more!
Pick up some of our veal today and make this delicious osso bucco recipe. The perfect comfort dish.