Tuesday, 31 March 2015

Courgette linguine with peas, pesto & chorizo

Courgette linguine with peas, pesto & chorizo


  • 1 Courgette (cut into ribbons)
  • 2 Tbsp pecorino cheese
  • 2 Tbsp pesto
  • 250g of fettuccine pasta
  • Red chilli
  • 2 Cloves of garlic
  • 1/3 cup of fresh peas
  • 1/3 cup of sliced chorizo

Boil a large pot of water with a pinch of salt for the pasta.  Finely chop the garlic and the chilli.  Top and tail the courgette, slice it lengthways into thin strips.  Heat 1 tbsp of olive oil in a frying pan, add the chorizo and cook for a few minutes until it starts to colour, add the chill and garlic and cook for several more minutes on a low heat.  Add the pasta to the boiling water and place the courgette ribbons into the frying pan, turning the heat up.  After 3 minutes add the peas to the pasta and cook for a further 2 minutes until the pasta is al dente.  Drain the pasta and peas reserving 1/2 a cup of the pasta water.  Add a couple of tbsps of the reserved pasta water to the frying pan along with the pesto and stir through, adding seasoning to taste.  Add the drained pasta and peas to the pan and toss everything together until evenly coated, serve and sprinkle the pecorino cheese on top.

Recipe adapted from Hello Fresh  

Monday, 30 March 2015

Sweet potato bake with jalapeño chilli beef & feta

Sweet potato bake with jalapeño chilli beef & feta

  • 1 Sweet potato
  • 3 Tbsps feta
  • 2 Tsps chopped jalapeño chillies
  • 1 tin black beans
  • 1 spring onion
  • Handful of cherry tomatoes
  • 1 Lime
  • Bunch of fresh coriander
  • 1/2 cup of diced red onion
  • 1/2 Tsp smoked paprika
  • Small pack of beef mine
  • 1 Tbsp of tomato purée 

Pre-heat the oven to 220 degrees, wash the sweet potatoe then chop in half lengthways then in half again, chop into small cubes.  Toss the cubes of potato in 1 tbsp of olive oil, place onto an oven tray and cook for 15-20 minutes until soft.  Brown your mince in a pan, once done drain any fat from the pan.  Roughly chop the coriander and jalapeños, finely slice the spring onion into thin discs, keeping the green and white parts separate.  

Peel and finely chop the red onion and chop the tomatoes into quarters.  Heat 1 tbsp of olive oil in a pan on a medium heat, cook all but a tbsp of the onions for around 5 minutes until soft, add a pinch of salt and the smoked paprika, stir through and cook for another minute.  Drain and rinse the black beans, add them to the pan along with the cooked mince and the jalapeños and 1 tbsp of tomato purée, stir through and cook for 10 minutes, add 3/4 of the coriander, seasoning, the whites of the spring onions and the juice of half the lime. 

 Mix the cooked potatoes into the chilli beef and continue to cook on a low heat.  Toss together the tomatoes with the remaining coriander and a pinch of salt and pepper, drizzle over a little olive oil with a squeeze of lime and the remaining tbsp of diced red onion, mix together.  Serve your chilli, place the cubed feta on top with the green pieces of spring onion and the tomato salad on the side.

Recipe adapted from Hello Fresh

Sunday, 29 March 2015

Coconut Red Curry



Coconut Red Curry

  • 2 Chicken breast
  • 150g rice
  • 1 Tin coconut milk
  • 1 Onion
  • 1 Clove of garlic (minced)
  • 1 Red chilli
  • 1 Tbsp red curry paste
  • 1 Red pepper
  • 1 Tbsp peanut butter
  • 1 Lime
  • Small bunch of coriander (finely chopped)
Bring a large pan of water to a rapid boil, add a pinch of salt, boil the rice for around 20 minutes until soft.  Whilst the rice is cooking, peel and finely dice the onion, chilli and mince the garlic in a crusher.  Cut the pepper and chicken into bite sized pieces and chop the coriander. 

 Heat some olive oil in a large frying pan and cook the chicken, once coloured remove the chicken from the pan then add the peppers, onion, garlic and chilli, cook for around 5 minutes then add the curry paste and peanut butter and give it a good stir. 

 Add 1 cup of coconut milk, 1/2 a cup of water, return the chicken to the pan and stir.  Allow this to bubble away for 15 minutes until the sauce has thickened, add salt and pepper to season.  When the sauce has thickened add the zest and juice of the lime and half the chopped coriander, stir through and then serve on your cooked rice.

Recipe courtesy of Hello Fresh Use code DBG5LB for £20 off your first box!

Saturday, 28 March 2015

Basil and Tomato Frittata

Basil and Tomato Frittata

  • 4 eggs
  • 2 egg whites (extra)
  • 310ml milk
  • Sea salt, cracked black pepper
  • 1/2 cup shredded basil
  • 1/2 cup grated Haloumi
  • 2 tablespoons grated Parmesan
  • 250g halved mixed cherry tomatoes
Place the eggs, egg whites, milk, pinch of sea salt & good grind of black pepper in a bowl, whisk to combine.  Heat a large non-stick ovenproof frying pan over a medium heat.  Stir the basil through the frittata mixture and pour into the heated pan.  Add a 1/4 cup of the grated Haloumi and sprinkle with the parmesan.  Cook for 3 minutes or until the base is set, once done, place under a preheated grill and cook for 5 minutes until golden and set.  Top the cooked frittata with the cherry tomatoes, the remaining 1/4 cup of Haloumi and extra basil leaves to serve.

Recipe courtesy of Donna Hay Fresh and Light

Tuesday, 24 March 2015

Dried Fava Bean Soup with Mint & Ancho Chillies

Dried fava bean soup with mint & ancho chilies
  • 450g hulled dry fava beans (rinsed)
  • 2 litres good vegetable stock
  • 6 garlic cloves, unpeeled
  • 1 large white onion, sliced 1/2-inch / 1 cm thick
  • 680g ripe tomatoes
  • 6 medium dried ancho chillies, stemmed & seeded
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons cider vinegar
  • 3/4 teaspoon dried Mexican oregano
  • 1 1/2 teaspoon fine-grain sea salt, plus more to taste
  • 10g loosely packed chopped coriander
  • 2 tablespoons chopped fresh mint
  • 55g crumbled feta cheese

Thoroughly rinse the dried fava beans and place in a large pot and cover with the stock.  Simmer over medium-low heat, partially covered, until very tender, about an hour.
While the beans are simmering, heat some oil in a pan over a medium heat and add the finely chopped onions, cook for 5 minutes until they become translucent and then add the minced garlic cloves and cook for a further 5 minutes, being careful not to let the garlic burn, then set aside.  Chop the tomatoes in half and place them on a baking tray with a drizzle of olive oil over them, then roast in the oven for around 30 minutes until softened.  Cool a bit, then chop the tomatoes into small pieces, saving all the juices.
Add the garlic, onion, and tomatoes to the fava beans and simmer until the beans are the consistency of a coarse puree, 15-30 minutes.
While the soup is simmering, cut the chillies into confetti-shaped flecks using scissors or a sharp knife. Heat the oil in a small saucepan over medium heat. Add the chillies and stir for a minute, then remove from the heat. Add the vinegar, 3 tablespoons of water, oregano, and 1/2 teaspoon of the salt. Set aside and let stand for at least 1/2 hour, stirring occasionally.
Just before serving, add enough water, if necessary, to bring the soup to the consistency of a medium-thick bean soup. Let the soup come back up to a simmer, remove from heat, then stir in the mint, coriander, and another teaspoon of salt. Taste, and add more salt if needed, but keep in mind the cheese is salty as well. Serve with a dollop of the chilli mixture, sprinkled with a bit of the cheese.
Adapted from the Slow-Simmered Fava Bean Soup with Mint and Pasilla Chile recipe in Rick Bayless's Mexican Kitchen.

Monday, 23 March 2015

Creole Chicken Stew with Mustard Dumplings


Creole Chicken Stew with Mustard Dumplings

  • 40g butter
  • 20g plain flour
  • 3 onions, roughly chopped
  • 1 large green pepper, deseeded and chopped
  • 3 celery stalks, chopped
  • 4 tomatoes, deseeded and roughly chopped
  • 1 litre chicken stock
  • 1 tsp hot smoked paprika
  • ½ tsp mustard powder
  • ½ tsp cayenne pepper
  • ¼ tsp ground white pepper
  • Sea salt
  • 1kg roasted chicken meat, skinned and cut into 3cm-wide strips
  • Handful of fresh parsley, roughly chopped
  • 50g pork scratchings, crushed for the mustard dumplings
  • 150g plain flour
  • ½ tsp baking powder
  • 1 tbsp mustard powder
  • ½ tsp cayenne pepper
  • 2 eggs, beaten
  • 60g butter, melted
  • 3-4 tbsp milk
  • Handful of fresh parsley, roughly chopped

In a large, heavy-bottomed saucepan, make the red-brown roux. Melt the butter, then add the flour, a third at a time, whisking until smooth before adding more. Cook over a medium-low heat, stirring often, for 10-20 minutes, until beginning to colour.
Add the onions, pepper, celery and tomatoes and cook for 10 minutes, until soft, stirring often to ensure the roux doesn't burn.
Bring the stock to the boil in a separate pan, then add to the roux and vegetables in batches, stirring as you go. Add the paprika, mustard, cayenne, white pepper and a big pinch of salt and simmer gently for 25 minutes. Add the chicken meat and simmer for five minutes.
Meanwhile, to make the dumplings, mix the flour, baking powder, mustard, cayenne and a big pinch of salt in a bowl. In another bowl, combine the eggs, butter and three tablespoons of milk. Pour the wet ingredients onto the dry to make a soft, spongy dough, adding a little more milk if necessary, then add the parsley and stir to mix evenly.
Dust your hands with flour and form the dough into small dumplings, dropping them directly onto the stew. Cover tightly with a lid and simmer for 10 minutes.
Serve hot, with parsley and pork scratchings sprinkled over the top.
Recipe taken from Tom Parker Bowles cookery book “Lets Eat Meat”

Duck & Watermelon Salad

Duck & Watermelon Salad
  • 2 Duck breasts
  • Vegetable oil for frying
  • Handful of raw cashew nuts
  • Pinch of sea salt
  • 2-4 tablespoons Hoisin sauce
  • 2 cups 1-inch cubed seedless watermelon
  • 1 small packet of basil leaves
  • 1 small packet of mint leaves
  • 1 small packet of coriander leaves
  • 2 thinly sliced shallots
  • Olive oil
  • 1 clove garlic (minced)
  • 1 birdseye chilli (finely chopped)
  • 125ml fresh lime juice
  • 3 tablespoons caster sugar


Pour 4 inches of vegetable oil into a large deep saucepan and heat, once hot add the cashews and fry until crisp, remove and drain on some kitchen towel, sprinkle with salt whilst hot.  Score the fat on top of the duck breasts and add to the pan, turning to brown on all sides and until the fat is crisp, this should take 4-10 minutes, once done remove from the pan and leave to one side to cool.  Once cooled cut the duck breast into thick slithers, place into a bowl with the Hoisin sauce.

Combine the watermelon, basil, mint and coriander in a bowl, add the duck meat, cashews and shallots and toss together.

To make the dressing, add the garlic, chilli, lime juice and sugar to a small bowl, mix together until the sugar dissolves, once done add one or two teaspoons of olive oil and mix together.  Drizzle as much or as little dressing over the salad and serve. 

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Sunday, 22 March 2015

Lemon & Parmesan Breaded Chicken Fajitas

Lemon & Parmesan Breaded Chicken Fajitas
  • Pack of chicken fillets
  • Zest of one lemon
  • Finely grated parmesan 
  • Golden Breadcrumbs
  • Flour tortillas
  • Sliced Jalapeños
  • Grated cheddar cheese
  • 1 Pepper
  • Spring onions
  • Salsa, Sour cream, Guacamole  
  • 1 egg (beaten)
  • Flour (small amount to dust the chicken)

Place enough breadcrumbs in a bowl to coat the amount of chicken fillets that you are using, grate the lemon zest and the Parmesan into the same bowl, mix it all together so there is an even spread throughout the mixture.  Dust the chicken fillets in the flour, dip into the beaten egg and then coat with the breadcrumbs.  Once done, put the chicken fillets in the fridge to firm.

Slice your pepper into thin strips, top and tail your spring onions, cut them down the middle length ways and then again with each half, then separate the layers.

In a frying pan heat enough vegetable oil in which to shallow fry your chicken fillets.  Once hot enough cook the fillets, turning every so often to ensure you get a good even crunch.  

Heat your tortillas, put some salsa & guacamole onto each one, top with a few slices of pepper and spring onion, place on a couple of chicken fillets, top with cheese, sour cream and the sliced jalapeños.  I also put a few shakes of Kankun Habanero Sauce on top, then fold your fajitas and enjoy.
  
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Saturday, 21 March 2015

Homemade Pizza

You can't beat the taste of homemade pizza, cooked on a pizza stone. Pop the stone (it's actually ceramic) in the oven to heat up before adding the dough base and toppings.
You can make your own pizza dough, or for a cooks shortcut, buy pre-made.

 I added passata to the base,  topped with olives, mozzarella balls, Serrano ham, chorizo, artichokes, and a few drops of KANKUN sauce to spice it up! Click photo for a larger version.

What are your favourite toppings?

Homemade pizza - delicious 

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Friday, 20 March 2015

Line caught tuna and grilled Haloumi rainbow salad

Tuna & grilled Haloumi rainbow salad

  • 1 jar line caught tuna
  • Sliced black olives
  • Salad leaves of your choice
  • Haloumi
  • Soft boiled eggs (1 per serving)

Slice the Haloumi and place on a baking tray and put under a moderate grill. You can brush the Haloumi with olive oil or a flavoured oil of your choice before grilling.When it starts to brown turn over and grill the other side. Keep an eye on it as it can burn very quickly.
Boil your eggs for 5 minutes then run under cold water to halt the cooking process, then leave to one side for a further 5 minutes.
Place your salad leaves on your plate and position the Haloumi around the leaves and then dress with the tuna, I like to leave it in chunky strips. Scatter the olives over the salad and then lightly drizzle with a salad dressing of your choice, for this I used a rapeseed vinaigrette. Lastly carefully peel your eggs (remember they are soft boiled and can split) and then place on top of the salad and gently cut it in half and let the yolk ooze down into the salad.
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Mexican pulled pork flatbread with Kankun Marinade & Chipotle Sauce

Mexican pulled pork flatbread with Kankun Marinade & Chipotle Sauce

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Heavenly Mushrooms on Toast

Heavenly Mushrooms on Toast

  • 1 tbsp extra virgin olive oil
  • 100g smoked pancetta cut into cubes
  • 2 garlic cloves finely chopped
  • 25g unsalted butter, plus extra for spreading
  • 2 x 300g packs of mixed mushrooms
  • 3 tbsp white wine
  • Large handful of flat leaf parsley, roughly chopped
  • Eggs (1 per serving)
  • Thick slices of sourdough or crusty white bread
I came across this recipe in the Waitrose magazine and the recipe is by John Torode, this made for a really tasty lunch…
Heat the oil in a large frying pan on a high heat, add the pancetta and fry until golden brown. Reduce the heat and add the garlic and soften, without colouring, for about 2 minutes. 
Increase the heat and add the butter, once it starts to sizzle and foam add the mushrooms and stir to ensure the mushrooms are coated with the pancetta and garlic.
 Once the mushrooms have browned then add the wine and then reduce down until there is a small amount of liquid remaining, season with pepper and then stir through the parsley.
Keep the above on a low heat whilst you then soft boil your eggs for 5 minutes, once done drain under cold water and then set aside to rest for 5 minutes. Toast your bread under a grill or on a hot griddle pan until lightly charred. Spread with butter, top with the mushrooms and serve with the soft boiled egg on top.
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Spaghettini with fennel & lamb ragu

Spaghettini with fennel & lamb ragu

  • 220g spaghettini (or regular spaghetti)
  • 200g Lamb mince
  • 1 cup fennel thinly sliced
  • 1 sprig rosemary
  • 1 tin chopped tomatoes
  • 2 cloves of garlic
  • 2 tbsps black olives (chopped)
  • Parmesan cheese (as much or as little as you like)
Peel and finely dice the garlic (or put it through a garlic crusher), finely chop the black olives, pick the leaves from the rosemary and chop them very finely.  If your fennel has wispy fronds at the top of the bulb remove and keep to one side.  Chop the root from the base of the fennel and then slice widthways very finely (if you have a mandolin use that).  
Heat 1 tbsp of olive in a pan on a medium heat and add the garlic and rosemary.  Cook until the garlic just starts to change colour then add the fennel with a pinch of salt.  Cook for around 6 minutes until the fennel is soft, don’t brown the fennel.  
Add the lamb to the pan and break it up with a wooden spoon.  Add a pinch of salt and season with black pepper and the chopped olives.  Brown the mince (continue to break it up, you don’t want clumps) then add the tomatoes, swish the can out with cold water and add a fifth of the water into the pan.  If you have it, add a good glug of Worcestershire sauce and a few more grinds of pepper.  Turn the heat down and bubble away gently to thicken the sauce.
Whilst the sauce is bubbling away, bring a large pan of water to the boil, add a pinch or two of salt and when boiling rapidly add the pasta and cook as per the packet instructions.  Once the pasta is cooked drain and pour into the pan of sauce and toss it all together then serve.  Grate some Parmesan over the dish and if you had the wispy fronds from the fennel, finely chop them and sprinkle them on top.
Recipe courtesy of Hello Fresh – see here for more information or to join – Hello Fresh  use code DBG5LB at checkout for a £20 saving!

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