A Very Different Sausage Pasta...

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Make A Very Different Sausage Pasta...

A Very Different Sausage Pasta

You must try this pasta as it is has a unique flavouring – this is one of my favourite pasta dishes.

Serves 4

Ingredients

2 heaped teaspoons of fennel seeds

2 dried chillies, crumbled

Splash of olive oil

600g of good quality Italian or Pork Sausage, remove the skins

& break into bite sized pieces

1 tbsp dried oregano

Medium glass of white wine

Zest & juice of a lemon

500g of good quality fusilli or penne

Sea salt and Pepper freshly ground

A couple of knobs of butter

Handful of freshly grated Parmesan, plus extra to serve

A small bunch of fresh fat leaf parsley, leaves picked & chopped

Method

1.      Place the fennel seeds and chillies in a pestle & mortar and bash until crushed; put to one side.

2.      Heat a large heavy bottomed frying pan or wok and add a splash of olive oil.  Add the sausage meat to the pan and really break it up in the pan.  Fry for a few minutes until the meat starts to colour.  Continue to crush until it resembles mince.

3.      Add the fennel seeds and chillies and cook on a medium heat until the meat is crisp, golden and slightly caramelised.

4.      Add the oregano then pour in the white wine; reduce the liquid by half.

5.      Add the zest and lemon juice and turn the heat to low.

6.      In the meantime start to cook the pasta as per packet instructions.  When the pasta is cooked to perfection drain the pasta reserving some of the cooking water.  Place the pasta back in the pan and add the sausage meat.

7.      Stir the pasta making sure all the lovely flavours coat the pasta and then add the butter, parmesan, chopped parsley and a few spoonfuls of the reserved water.  The pasta will look shiny with the sauce; taste for seasoning then serve with a bit more parmesan grated on the top.

8.      Pour yourself a glass of chilled wine and enjoy!!

 

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Chicken Liver Pate with Red Wine & Onion Marmalade Recipe

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Make Chicken Liver Pate with Red Wine & Onion Marmalade Recipe

Chicken Liver Pate with Red Wine & Onion Marmalade

This is an inexpensive, delicious, easy to make but very elegant starter to impress your guests!

Serves 4

Ingredients

Pate

500g Chicken Livers

200ml Milk

Freshly Ground Salt & Pepper

75g Unsalted Butter

2 Large Shallots, peeled & finely diced

A very generous splash of Brandy

3-4 Sprigs of Thyme, leaves removed

To Seal Pate

175g Unsalted Butter

Thyme Leaves

Red Wine & Onion Marmalade

25g Butter

500g Red Onions, halved & sliced

1 ½ tbsp light soft brown sugar

250ml dry red wine

3 tbsp red wine vinegar

Freshly Ground Salt & Pepper

Method

Chicken Liver Pate

1.  Firstly remove any veins from the chicken livers and place in a bowl and cover with milk.  Leave the livers to soak overnight or at least for 6-8 hours in the fridge.

2.  Bring the livers to room temperature and begin to prepare the pate.  Rinse and drain the livers and dry with kitchen paper and season very well.  In the meantime heat a pan and melt 3-4 cubes of butter, add the shallots, season and sauté for 5-6 minutes on a medium heat.

3.  Add the chicken livers and fry for 3-4 minutes until brown but still pink inside.

4.  Add a good splash of Brandy and light, flambé until the flame begins to die and then add the rest of the butter.  Remove from the heat and add the thyme leaves.

5.  Add the contents of the pan to a food processor and blend until you get a smooth paste.  Divide the pate into four small ramekins and smooth the tops with a spatula.

6.  To seal the pate melt 175g of butter in a small pan over a very low heat.  Carefully remove the golden oily layer (clarified butter) on the surface and discard the milky whey below.  Pour or spoon the clarified butter over the pate this will seal the pate and prevent any discolouring or oxidizing.  Sprinkle with a few thyme leaves and cover with cling film and chill for at least an hour – the pate will keep well for up to a week.

For the Red Wine & Onion Marmalade

1.  Melt the butter in a pan and add the red onions and sugar.  Stir regularly over a medium heat until the onions are soft and slightly caramelized, this can take up to 15 minutes.

2.  Add the red wine and red wine vinegar and let the liquid reduce until it reduces right down and the pan becomes quite dry.  This can take up to 20 minutes or more, when ready season with salt and pepper.

3.  If not serving immediately place the marmalade into a sterilized jar and seal whilst hot.

To Serve

Take the pates out of the fridge for at least 15 minutes prior to serving.  Serve with warm toast and red wine & onion marmalade… enjoy!

 

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Chicken Palak - an authentic Indian dish

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Make Chicken Palak - an authentic Indian dish

Chicken Palak

This is an authentic Indian dish for palak (spinach) chicken.  Popeye would love this dish!  This is nutrient rich and low in fat, a delicious healthy meal.

Serves 4

Prep and Cooking time 1 hour 10 mins

Ingredients

500g boneless & skinless chicken thighs, cut into bite sized pieces & seasoned with

salt and pepper

250g fresh spinach leaves

1 tbsp ghee or unsalted butter

2 bay leaves

3 cloves

8 peppercorns

1 cinnamon stick

1 tsp cumin seeds

1 large onion, peeled and finely sliced

2 garlic cloves, peeled and crushed

2cm ginger, peeled and grated

2 green chillies, deseeded and finely chopped

1 tsp hot chilli powder

½ tsp ground turmeric

1 tsp ground coriander

2 large tomatoes, skinned and roughly chopped

½ tsp garam masala

Method

1. Place the spinach in a bowl and sprinkle with salt, add boiling water and leave for 2-3 minutes.  Drain well.  Place half of the spinach into a food processor and blend to a smooth puree.  Finely chop the remaining spinach and set aside.

2. Place a large non-stick pan or wok over a low heat, add the ghee or butter and cook until it turns to a light brown colour, do not let it burn.  Add the bay leaves, cloves, black peppercorns, cinnamon and cumin seeds and fry for a minute. 

3. Add the sliced onion and increase the heat to medium fry for 6-8 minutes stirring occasionally until the onion is light golden brown.  Add the garlic, ginger and green chillies to the pan and fry for 2 minutes then add the chilli powder, turmeric and coriander.  Fry for a further 30 seconds and then stir in the chopped tomatoes.  Cook for a further 8-10 minutes.

4. Add the chicken and mix well.  Cook for 5 minutes then reduces the heat and cover the pan with a lid.  Simmer gently for 30 minutes until the chicken is tender, add water if the pan is too dry.  

5. Add the pureed and chopped spinach and the garam masala to the pan and stir well.  Re-cover and cook for another 8-10 minutes.  Serve immediately with warm flatbreads or basmati rice.

 

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Stir Fried Beef with Egg Noodles

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Make Stir Fried Beef with Egg Noodles

Stir Fried Beef with Egg Noodles

Serves 4

Prep and Cooking time 20-25 mins

Ingredients

500g lean beef steak, such as fillet

2 garlic cloves, peeled

3cm piece of ginger, peeled and finely grated

1 large red pepper

3 spring onions

1 red chilli

150g bean sprouts

300g medium egg noodles

Handful of coriander leaves, chopped

Soy sauce

Groundnut oil

Toasted sesame oil

Salt and pepper

For the sauce

4 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp rice vinegar

Method

1. Bring a pan of salted water to the boil for the noodles.

2. Trim and cut the beef fillet into thin strips, place into a bowl and toss with 2 tablespoons of soy sauce, a little sesame oil and a pinch each of salt and pepper. Crush in the garlic, add the grated ginger and mix well. Leave to marinade for a few minutes while you prepare the rest of the vegetables.

3. Heat a wok or a large frying pan until hot then add a little groundnut oil, and a touch of sesame oil, swirling the wok to coat the surface evenly. Add the beef strips and stir-fry for a couple of minutes until nicely browned. Strain into a colander and catch the juices in a bowl underneath.

4. Slice the pepper, spring onions and red chilli and toss together in a large bowl. Add a little more groundnut oil and sesame oil to the pan and stir-fry the vegetables for 2-3 minutes. Add the bean sprouts and half the chopped coriander for the last 30 seconds. Remove the vegetables and transfer to the colander with the beef.

5. For the sauce, pour 4 tablespoons of soy sauce, the oyster sauce, rice vinegar and the reserved beef juices to the pan and allow to reduce to a syrupy glaze.

6. Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately toss with a little sesame oil and the remaining coriander. Divide equally among serving bowls.

7. Return the beef and vegetables to the pan with the sauce to warm though. Spoon the beef, vegetables and sauce over the noodles and serve at once.

Cook’s tips

v  Instead of beef you can use chicken or pork

v  Instead of bean sprouts you can use mixed stir fry vegetables.

 

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Slow Cooker Recipe - Best Ever Bolognese Sauce

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Make Slow Cooker Recipe - Best Ever Bolognese Sauce

Slow Cooked Best-Ever Bolognese Sauce

Serves 6

Prep and Cooking time 10 hours 40mins

Ingredients

1 tbsp olive oil

125g prosciutto, finely chopped

2 medium brown onions (300g), finely chopped

1 large carrot (180g), finely chopped

2 stalks of celery (300g), trimmed & finely chopped

3 garlic cloves chopped

500g minced (ground) beef or veal

500g minced (ground) pork

250ml dry red wine (1 cup)

375ml (1 ½ cups) beef stock

70g (1/4 cup) tomato paste

1kg ripe tomatoes, peeled, seeded, chopped coarsely

1/3 cup finely chopped fresh basil

2 tbsp finely chopped fresh oregano

Method

1. Heat half the oil in a large frying pan; cook prosciutto, stirring until crisp.  Add the onion, carrot, celery and garlic; cook stirring until the vegetables soften.  Transfer to 4.5 litre slow cooker.

2.  Heat the remaining oil in the same pan; cook the mince, stirring until browned.  Add wine; bring to the boil.  Stir mince mixture into the slow cooker with stock, paste and tomatoes; cooked covered on low for 10 hours.

3.  Stir in herbs; cook, covered on high for 10 minutes and season to taste.

4. Serve with spaghetti or your favourite pasta and top with shaved parmesan cheese.

Cook’s tips

v  Suitable to freeze at the end of step 2.

v  Prosciutto can be replaced with bacon.

v  Fresh tomatoes can be replaced with 800g tin of chopped tomatoes.

 

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A Tantalising & Healthy Tuna Recipe

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Make A Tantalising & Healthy Tuna Recipe

Pan Seared Tuna with Salsa

This tantalising tuna dish is bursting with colour and cool-salsa flavours – a very healthy dish.

Serves 4

Ready in 20 minutes

Ingredients

2 limes

2 tsp paprika

4 tbsp light soy sauce

Salt and freshly ground pepper

4 tuna steaks

8 tomatoes

1 red onion

1 garlic clove

2 red peppers

Juice of 1 lemon

6 tbsp freshly chopped coriander

Lime wedges, to serve

Method

1. Grate the rind and squeeze the juice from the limes. Mix the lime rind and juice with the paprika, soy sauce and 6 tablespoons water.  Season to taste with salt and freshly ground black pepper, pour over the tuna steaks and leave to marinate.

2. Meanwhile, finely chop the tomatoes, red onion and garlic. Then deseed and chop the red peppers.

3. Mix together the tomatoes, onion, pepper, garlic, lemon juice and coriander and season to taste. Cover and set aside.

4. Heat a non-stick griddle pan until very hot. Add the tuna and cook for 7-10 minutes, turning halfway through and basting frequently with leftover marinade.

5. Serve the tuna hot with the salsa and garnished with lime wedges.

Cook’s tips

v  This recipe works equally well with any fish steak or fillet.

 

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