These lamb kofta’s are super easy to make and they taste great, if you have a small blender it makes things even easier. This is a good time to buy Sriracha sauce Continue reading “Lamb koftas with spicy tomato chutney”
Fresh tuna should be cooked more or less in the same way as you cook a steak, I like my steak rare but I do prefer tuna cooked a little longer but it’s up to you. This is served with a simple tomato salad which makes this delicious and healthy Continue reading “Tuna with fresh tomato salad”
This is a reasonably straightforward recipe for a fish dish; for this version of roast cod loin wrapped in parma ham I added a green pesto minus the pine nuts to give it more flavour. Continue reading “Roast cod wrapped in pancetta”
This chorizo with bean chilli served with a fried egg is a great alternative to the usual version with mince and very easy to make. You could make it vegetarian by using more beans and leaving out the chorizo but it won’t be as good Continue reading “Chorizo and bean chilli with fried egg”
This is a bit different as the salsa verde is mixed into the fishcakes but go with it, they taste amazing. Continue reading “Salmon fishcakes with salsa verde”
This is a super healthy kebab, aka Greek turkey meatballs, served with flatbread and a hot sauce its great main or starter Continue reading “Greek turkey meatballs with flatbreads”
Hake is a member of the cod family but has a more subtle flavour and slightly firmer texture than its more well-known fishy relation. It is the perfect foil for strong, punchy flavours such as chorizo here, and indeed it is a popular fish in Spain. Continue reading “Hake with chorizo and potatoes”
Ok, so this is a bit of a cheat as the gnocchi aren’t homemade but it’s still damned good and let’s face it, sometimes needs must! It’s such a quick and easy dish and the soft pillowy gnocchi with the garlicky sauce and oozy cheese are the perfect comfort food after a busy day. Glass of red wine mandatory. Continue reading “Gnocchi with tomatoes, pinenuts and blue cheese”
This is a straightforward recipe, chicken is amazing when stuffed with this pesto and wrapped in the salty Parma ham, you might want to use toothpicks to keep the stuffing inside Continue reading “Pesto stuffed chicken with parma ham”
This is a really simple chicken recipe which captures Tuscan flavours and is ideal for using up old bread, in this recipe it was a foccacia which was just too hard to eat! Continue reading “Chicken and Tuscan bread salad”
Pasta and mackerel work well together, try and get very fresh fish. The Marsala adds a bit of sweetness and the pine nuts add texture. Continue reading “Pasta with mackerel, Marsala and pine nuts”
A Tagliatelle twist on the traditional basil/pine nut pesto. So easy but so tasty!
Put the parsley, hazelnuts, garlic and lemon zest in a food processor and whizz to a semi-smooth paste. Add the parmesan and then, with the food processor going, drizzle in the olive oil gradually until everything is emulsified. Taste and add salt and pepper accordingly.
Cook the tagliatelle in plenty of boiling salted water until al dente. Drain, reserving a couple of tablespoons of the cooking water. Return the pasta to the pan with the reserved cooking water and mix through the pesto.
Serve immediately with more grated parmesan.
This is an excellent Spanish stew recipe, ideal for a Sunday dinner, try and get a single piece of lamb that you can dice yourself into nice big chunks, or ask the butcher to do it for you Continue reading “Spanish lamb stew”
Pork belly is amazing, it just needs alot of cooking, it goes well with chorizo (double pork!) Polenta chips are a good addition but any carb will work with this dish Continue reading “Chorizo and pork belly with polenta chips”
This is an excellent lamb dish, lamb works well with chorizo and the smoked paprika adds another dimension.
First cut the lamb into large cubes and coat in flour with salt and pepper, simply place it in a freezer bag and move it about.
Put a large pan onto a high heat and add a good glug of olive oil, when hot add the lamb, shaking off excess flour.
You want to get the meat nice and brown on all sides so so it four or five bits at a time and then remove with a slotted spoon and set aside for now.
When the lamb is done turn the heat down to low and add the onions and fry for about five minutes.
Add the garlic and carrot and fry for another five minutes then put the heat right up and return the lamb to the pan along with chorizo.
When the pan is up to heat add the port and let it reduce by half, the sauce should be quite thick already.
Add the lamb stock, bay leaf and smoked paprika.
Put in an oven at 160 and cook for an hour, when ready check for seasoning and serve with rice or potatoes with vegetables
If you are looking for ideas for Spanish style food Rick Stein has this excellent book