Prawn and Fennel Risotto with Crispy Bacon and Chilli

This is a delicious risotto.

Prawn and Fennel Risotto with Crispy Pancetta and Chilli
(from Superfood Family Classics by Jamie Oliver)
(Serves 4)

2 onions, chopped
1 bulb fennel, finely sliced
2 rashers bacon, chopped
oil
225g raw prawns
1l veg stock
1 garlic clove, peeled
1 red chilli, halved and deseeded
400g cherry tomatoes
300g risotto rice
1/2 bunch parsley, chopped
zest 1 lemon
300g cottage cheese

Heat a little oil in a saucepan over a medium heat and cook the bacon until golden and crispy, then remove to a plate. Add the onions and fennel to pan with a little more oil and a splash of water. Cook for 10 mins, stirring regularly or until softened.

Meanwhile, simmer the stock on a low heat with the garlic clove and the chilli. Prick each tomato with the tip of a sharp knife and put into the stock, adding the vines if you have them for flavour. After 1 min scoop out the tomatoes and carefully remove the skins.

Stir the rice into the veg and leave to cook for 2 mins, then gradually adding the stock a ladleful at a time, stirring and waiting for the stock to be absorbed before adding the next. Repeat this stirring for 20 mins or until the rice is cooked. Stir in the prawns and tomatoes for the last 5 mins.

Meanwhile put the parsley, lemon zest, chilli halves and garlic from the sock pan, and the bacon onto a board and finely chop to make a sprinkle.

Stir the cottage cheese into the risotto, season and then serve with the sprinkle scattered over.

Slow Roasted Pomegranate Molasses Lamb Shoulder

So, as is traditional for Easter Sunday I made myself roast lamb. A whole 2kg shoulder of lamb, just for me! Of course I didn't eat all of it in one go but I had a pretty good portion of this last Sunday, It's meant to be served with couscous and salad. I went for Red Leicester Potato Gratin and Veg. Yum!

Slow Roasted Pomegranate Molasses Lamb Shoulder (from The Times)

(Serves 4)

1 x 2kg lamb shoulder, bone in, trimmed of excess fat
6 cloves garlic, peeled and halved
1 heaped tbsp ras el hanout
2 heaped tbsp oregano
1 400g tin chopped tomatoes
375ml beef stock
2 generous tbsp pomegranate molasses, plus extra, to serve
salt and pepper

Preheat oven to 170C. Put the lamb, garlic, ras el hanout, oregano, tomato, stock, molasses, salt and pepper in a baking dish. Cover with foil and bake for 3 hours, turning the lamb halfway through. Uncover and cook, meaty side up, for a further 30 mins.

Remove the bone and transfer the lamb to a serving dish. Spoon over the pan juices and drizzle with molasses. Serve.

Sweet Aubergine and Tomato Spaghetti Cake

This is an absolutely delicious spaghetti dish. It didn't stay in a cake form for me once out of the pan, but I didn't cook it for 40 mins, it was gone 8pm and I really wanted to eat! It was really tasty tho and an interesting way to cook an aubergine!

Sweet Aubergine and Tomato Spaghetti Cake (from Super Food Family Classics by Jamie Oliver)
(Serves 4)

1 large aubergine, 350g
300g dried wholewheat spaghetti
olive oil
4 sprigs fresh oregano
2 red onions, finely sliced
½–1 fresh red chilli, finely sliced
1 400g tin of plum tomatoes
300g cottage cheese
2 large free-range eggs
30g Parmesan cheese, grated
juice 1 lemon
70g rocket
1 tbsp balsamic vinegar

Preheat the oven to 180°C.

Place the whole aubergine in a large pan of boiling water. Sit something on top, like a colander, so the aubergine doesn't float to the top, cook for 15 mins, then remove to a board. Add the spaghetti to the water and cook according to packet instructions, then drain and place in a large bowl to cool.

Meanwhile, halve and roughly chop the aubergine about 1cm thick. Place a deep 26cm non-stick ovenproof frying pan on a medium heat with 1 tbsp of oil and the aubergine, then pick in the oregano leaves. Add the onions and chilli to the pan. Cook for 15 mins, stirring often until golden and gnarly.

Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill the tin with water, swirl around and pour into the pan. Bring to the boil, then simmer gently for 10 mins, or until thick. Taste and season.

Pour the tomato sauce over the spaghetti, add the cottage cheese, eggs, and Parmesan, then mix together really well. Pour the spaghetti mixture back into the pan, pushing it into an even layer and packing it up at the sides. Heat over a medium heat on the hob for 2 mins, then bake on the bottom of the oven for 40 mins, or until golden all over. Tip out on to a board, grate over the remaining Parmesan, and serve top with rocket, a squeeze of lemon juice and a drizzle of balsamic.

Farro, Kale and Goat's Cheese Salad

A flavour packed grainy lunch. Nothing beats the flavour of roast cheery tomatoes!

Farro, Kale and Goat's Cheese Salad (from Waitrose Magazine Calendar)
(Serves 4)

2 1/2 tbsp olive oil
1 red onion, finely sliced
1 tbsp red wine vinegar
4 tomatoes, cut into wedges
250g can black olives, drained
1 tbsp capers
3 thyme sprigs
250g farro
200g kale, finely chopped
200g goat's cheese, crumbled

Preheat the oven to 200C.

Put 2 tbsp oil, the onion, tomatoes, vinegar, olives, capers and thyme into a baking tray, season and roast for 20 mins.

Meanwhile, cook the farro according to packet instructions.

Drain the farro and tip into the baking tray with the tomatoes, discarding the thyme stalks, and toss together.

Heat the last 1/2 tbsp oil in a frying pan over a high heat and add the kale. Fry, stirring occasionally until tender.

Add the kale to the farro and vegetables and divide between plats. Crumble ver the goat's cheese and serve.

Leek Rostiflette

This was so good, I've been raving about it to everyone. Proper comfort, stick to your ribs food. Yum!

Leek Rostiflette (from Sarah Beattie)
(Serves 4-6)

1kg potatoes, peeled
2 leeks
25g butter or 1 tbsp oil
2 cloves garlic, chopped
5 sundried tomatoes, sliced
200ml milk or white wine
2 tbsp chopped parsley
salt and pepper
few gratings nutmeg
1 250g camembert

Preheat the oven to 200C. Parboil the potatoes for 10 mins.

Meanwhile, clean the leeks and cut into 5cm lengths. Cut each length into matchsticks. Melt the butter or heat the oil and fry the leeks with the garlic and sun-dried tomatoes until starting to soften.

Drain the potatoes and coarsely grate. Add them to the leeks with the wine or milk, and parsley. Season well. Toss together and put into a shallow baking dish.

Slice the Camembert in half horizontally to give two rounds. Cut each round into quarters and arrange over the top of the leek and potatoes. Put in the oven for 20–25 mins, until the cheese is bubbling and golden.

Mediterranean Garlicky Fish Stew

This is a wonderful garlicky fish stew. Really flavourful and tasty.

Mediterranean Garlicky Fish Stew (from The Times)
(Serves 4)

2 tbsp oil
2 shallots, finely chopped
1 leek, halved and sliced
2 garlic cloves, chopped
2 bay leaves
5 sprigs of thyme
½ tsp fennel seeds
50ml white wine
1 400g can chopped tomatoes
50ml freshly squeezed orange juice
1 tsp grated orange zest
pinch saffron strands, finely ground and soaked in 1 tbsp hot water
pinch chilli powder or dried chilli flakes
500ml fish stock
salt and pepper
handful chopped parsley, plus extra to serve
500g fish fillet, skinned and chopped into chunks
200g raw prawns
150g squid rings

Heat the oil in a deep sauté pan. Add the shallots and fry gently, stirring often, until softened and lightly browned. Add the leek, garlic, bay leaves, thyme and fennel seeds and fry, stirring continuously, for about 2 mins until fragrant.

Pour in the white wine and fry, stirring, until the liquid is largely reduced. Mix in the chopped tomatoes and cook, stirring often, until thickened and reduced. Stir in the orange juice and zest, saffron and soaking water and chilli powder or flakes. Add the fish stock. Taste and season with salt and pepper. Mix in the parsley.

Bring to the boil and cook for about 5 mins. Add the fish, prawns and squid rings and simmer until they are just cooked through – this will take only a matter of mins. Garnish with parsley and serve at once.

Sausage, Tomato and Potato Bake

This is a really easy bake, pop it in the oven, forget about it for 15 mins, add some stuff, forget about it for another 15 mins, stir in the some pesto, dinner! I made it when I got back from a trip and was more concerned about getting stuff done around the house whilst it was cooking. It's damn delicious too!

Sausage, Tomato and Potato Bake
(Serves 2)

4 sausages, cut in half
200g new potatoes
1 onion , cut into 8 wedges
20 cherry tomatoes, halved
150g mushrooms, chopped
4 sun-dried tomatoes, sliced
2 tbsp basil pesto
salt and pepper

Preheat the oven to 200C.

Put the sausages, onions and potatoes into a roasting tin and spray with cooking spray. Put in the oven.

After 15 mins add the cherry tomatoes and mushrooms, stir and continue to cook for another 15 mins.

Removed from the oven and stir in the sun-dried tomatoes and pesto. Serve with a green salad.

Cajun Chicken Spaghetti Squash

This was delicious, lovely and spicy and the usual watery nature of the spaghetti squash was gone, so all in all a success.

Cajun Chicken Spaghetti Squash (from Destination Delicious)
(Serves 6)

2 medium spaghetti squashes
2 tbsp oil
salt and pepper
450g chicken breast, chopped into small cubes
1 tbsp + 1 tsp Cajun seasoning
½ onion, chopped
2 cloves garlic, finely chopped
2 peppers
3 tomatoes, diced
60g cream cheese
bunch parsley, chopped  

Preheat the oven to 200C. Prick the spaghetti squashes with a fork and put into the oven. Bake for 40mins - 1 hr until soft. set the squash aside until cool enough to handle. Sprinkle 1 tbsp cajun spice to the chicken and combine.
Heat 1 tbsp oil in  frying pan over a medium high heat, add the chicken and sauté for about 5 mins. Add the onion, garlic and peppers to the pan with 1 tsp cajun seasoning and sauté until softened.

Then, add in the tomatoes and cream cheese. Stir until combined. Take the mixture off the heat. When the squash is cool enough to handle, use a fork to scrape the spaghetti strands out of each half. Add the spaghetti squash and the chicken to the sauté pan and toss to combine. Serve.

Brazilian Prawn Soup

This is a delicious soup, just lightly spicy and very filling.

Brazilian Prawn Soup (from Jo Cooks)
(Serves 6)

2 tbsp oil
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
100g long-grain rice
pinch chilli flakes
salt and pepper
1 400g can chopped tomatoes
1l water
250ml coconut milk
400g prawns, halved
juice 1 lemon
small bunch parsley, chopped

In a large saucepan heat the oil over low heat. Add the onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft.

Add the rice, chilli flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 mins.

Stir in the coconut milk. Bring to a simmer and then add the prawns. Simmer, stirring occasionally, until the prawns are just done, 3 to 5 mins. Stir in the black pepper, lemon juice, and parsley and serve.

Sweet Leek and Fennel Tuna Pasta Bake

Yummy, yummy pasta dish full of veggies. Bit of a different version of a tuna pasta bake! I didn't have any olives so I used 2 tsp of capers instead. Anything slightly salty would do!

Sweet Leek and Fennel Tuna Pasta Bake (from Super Food Family Classics - Jamie Oliver)
(Serves 4)

4 black olives, torn up
4 cloves garlic, sliced
oil
2 leeks, sliced
1 bulb fennel, sliced
2 400g tins plum tomatoes
2 tins tuna in spring water
300g wholewheat pasta
1/2 parsley, chopped
150g cottage cheese
20g parmesan, grated

Add the olives and garlic to a large pan over a medium heat with 1 tbsp of oil. Add the leeks and fennel and cook with the lid on for 15 mins or until softened, stirring regularly.

Bring a pan of water to the boil and cook the pasta for 5 mins, drain.

Meanwhile, preheat the oven to 180C. Tip the tomatoes into the pan, breaking them up with a wooden spoon, then just over half fill one of the empty tins with water, swirl around and pour into the pan. Drain and flake in the tuna, then simmer for 10 mins.

Add the pasta, cottage cheese and parsley to the tomato pan, season. Tip into a baking dish, sprinkle over the parmesan and bake for 25-30 mins until golden and bubbling. Serve.

Turkish Eggs

I had these delicious eggs for lunch on New Year's Day and they were fab. Really easy to make and tasty, something different to do with eggs!

Turkish Eggs (from Hairy Dieters Fast Food)
(Serves 4)
(5 WW SmartPoints)

cooking spray
1 onion, finely chopped
1 red pepper, chopped
1 green pepper, chopped
1 tsp smoked paprika or chilli powder
1 tsp dried oregano
1 tbsp tomato puree
4 medium tomatoes, diced or 200g can chopped tomatoes
8 eggs, beaten
salt and pepper
50g feta, crumbled
parsley or mint, chopped

Heat a frying pan and spray with cooking spray. Add the onion and peppers and cook over a medium heat for about 7-10 mins, stirring occasionally.

Sprinkle over the paprika and oregano. Add the tomato puree and cook for a further couple of mins, then add the tomatoes and simmer for 5 mins.

Season the eggs with salt and pepper. Add then to the tomatoes and cook, stirring constantly, until the eggs have combined with the tomato mixture and are just cooked through. Divide between 4 bowls and sprinkle with feta and herbs. Serve.

Grilled Aubergine with Green Sauce

This was absolutely delicious. It also felt really healthy. I didn't bother putting it in the oven and served it over spinach and then drizzled the sauce over the top.

Grilled Aubergine with Green Sauce (from The Times)
(Serves 4)

5 medium aubergines
salt and pepper
1 tbsp pomegranate molasses
2 garlic cloves
80g soft goat’s cheese
100ml olive oil
1 x 400g tin chopped tomatoes

For the green sauce
125g mayonnaise
2 tbsp chopped parsley
1 tbsp chopped chives
12 basil leaves
1 tbsp lemon juice
2 tbsp of water

Slice 4 of the aubergines lengthways in 4 thick slices. Season with salt and pepper. Place the remaining one on an open flame to char the outside skin, turning regularly. Once ready, the aubergine should feel soft when you stick a knife into it.

Once cool enough to handle, cut in two and spoon out the flesh. Place the flesh in a blender with the molasses, garlic, cheese and 50ml of olive oil. Process until smooth.

In an open pan, reduce the tinned tomatoes until you obtain a thick “dryish” sauce. Then, add the aubergine purée, mix well, taste for seasoning and keep aside.

Pat dry the sliced aubergine, drizzle some olive oil over and grill on a cast-iron griddle or on the BBQ.

Make the green sauce by blending all of the ingredients together in a processor until smooth. Taste for seasoning.

Place 4 of the outside slices of aubergine on an oven dish then spoon some tomato and aubergine sauce over. Top with an inside slice and repeat the operation, finishing with an outside slice. Place in a hot oven for a couple of minutes. Pour some of the green sauce onto 4 plates, place the hot aubergine stack next to it, drizzle over some olive oil and serve.

Kale and Cannellini Stew

I made this the day I went home for Christmas so that I could have something light before the craziness of Christmas. It was delicious, lightly spicy and very filling.

Kale and Cannellini Stew (from Deliciously Ella Everyday)
(Serves 4)

200g kale, stem removed, leaves torn up
3 cloves garlic, finely sliced
280g jar sundried tomatoes, drained and roughly chopped
2 400g cans chopped tomatoes
1 400g can cannellini beans, drained and rinsed
2 tbsp tomato puree
1 tbsp tahini
1 tbsp cider vinegar
1 tsp chilli flakes

Heat a little oil in a large saucepan and lightly fry the garlic for 30 secs, then add the kale. Saute turning often, for a couple of mins.

Add the sundried tomatoes and all the other ingredients. Cook for about 10 mins, until the kale is nice and soft, then season with salt and pepper. Serve.

Stuffed Chayote

I got a chayote in my veg bag one week. I had never heard of it or seen one before, but it's always fun to try something new! I googled and came up with this stuffed chayote recipe. These were surprisingly really tasty.

Stuffed Chayote (from Cook Pad)
(Serves 3)

3 medium chayote squash, cut in half
140g chorizo, chopped
2 small corn on the cob, kernels removed
1/2 red pepper, chopped
1/2 onion, chopped
1 tomato, chopped
1 tbsp chopped coriander
50g cheddar

Preheat oven to 180°C

Cook the chayote in a pot of boiling water for 20-30 mins, until tender but firm. Remove from the water and leave to cool.

While the chayote is cooling, cook the chorizo in a frying pan. When fully cooked tip into a kitchen towel. In the same sauce pan which should still have a tiny bit of grease left in pan from chorizo, add the onion and cook for 5 mins, add the corn, peppers and tomato. Saute for 1 min.

Scoop the seeds out of the chayote and discard. Scoop out meat leaving about a 1/4" shell.

Chop the chayote flesh and place in a bowl. Add the chorizo, onions, corn, peppers, tomatoes, coriander and half the cheese. Mix well.

Stuff the chayote shells with the mixture. Bake for 30 mins. Sprinkle the remaining cheese on top for the last 5 mins of cooking time.

Mixed Beans with Many Spices and Lovage

My Mum saved me some runner beans from her last crop, just so I could make this recipe! It was lovely and fresh and full of well, beans! 

Mixed Beans with Many Spices and Lovage (from Plenty by Ottolenghi)
(Serves 4)

3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
2 tsp tomato purée
½ tsp each ground cumin, turmeric and coriander
1 tsp each ground ginger and cardamom
pinch of ground cloves
400g can chopped tomatoes
1 tsp caster sugar
150g sugar snaps, halved at an angle
200g runner beans, sliced at an angle
250g shelled broad beans
2 tbsp chopped lovage salt and black pepper

Heat the oil in a large pan and add the onion. Sauté on medium heat for 3 mins, stirring frequently; add the garlic and cook for 1 more min. Now add the tomato paste, spices and some salt and pepper and keep on cooking and stirring for another min.

Next, add the tomatoes, sugar and all the peas and beans. Stir to mix. Bring to the boil, then cover and simmer gently for 15 to 20 mins, or until the sugar snaps are cooked through but are still crunchy. Season. Stir in the lovage and then served.

Tomato, Spinach and Garlic Quinoa

This is the last Secret Recipe Club ever :(. This month I had Pale Yellow, this blog is mostly a baking blog, but as I am currently trying to loose weight I went for a savoury salad recipe! I will definitely have to try some of the cakes when I'm not, they look delicious.

I took the salad with me when I went to London Zoo for the afternoon. I did make one substitution to the recipe and used chard instead of spinach. Yum!

Tomato, Spinach and Garlic Quinoa (from Pale Yellow)
(Serves 4)

200g quinoa
500ml vegetable stock
pinch salt
1 tbsp oil
1/2 large yellow onion, chopped
4-5 garlic cloves, chopped
140g fresh baby spinach
280g cherry tomatoes, halved
juice 1 lemon

Add the quinoa, stock, and a pinch of salt to a medium saucepan. Heat on medium-low so that the mixture is simmering. Stir occasionally and cook until all the stock is absorbed.

Meanwhile heat the oil in a large frying pan, add the onion and cook until the onions begin to brown. Sprinkle the onions with a pinch of salt. Add the garlic and cook for 1 min. Add the spinach and cook until the spinach is wilted. Leave to cool slightly.

Add the tomatoes, then stir in the cooked quinoa. Squeeze in the lemon juice and mix to combine. Serve.

An InLinkz Link-up

Courgette, Tomato and Cheshire Cheese Bake

Almost the last of the courgettes from the garden. Delicious tomatoey bake, a little time consuming as you have to grill the courgettes the first but really tasty.

Courgette, Tomato and Cheshire Cheese Bake (from The Guardian)
(Serves 2-3)

4 medium courgettes, cut lengthways in thin slices
oil
500ml passata
2 red onions, peeled and finely sliced
2 tsp dried oregano
salt and pepper
200ml Greek yoghurt
1 egg
100g Cheshire cheese, grated

Heat the oven to 220C. Heat a griddle pan. Brush the courgettes with oil, then chargrill and season lightly.

Build the dish in a frying pan: start with a good layer of tomato passata in the base, top with a thin layer of red onions, and add a tightly packed layer of courgettes, sprinkled with oregano, salt and pepper. Repeat, and finish with a thin layer of passata.

Mix the yoghurt and egg, season, then spoon on top of the passata. Cover with cheese, sprinkle with oregano and bake for 20 mins until golden.

Broccoli and Smoked Mackerel Gratin

This was a delicious bake, use homemade or store bought bechamel sauce.

Broccoli and Smoked Mackerel Gratin (from The Guardian)
(Serves 4)

200g broccoli
375g smoked mackerel
2 large tomatoes, quartered
500ml bechamel sauce
4 handfuls fresh breadcrumbs
4 tbsp grated parmesan

Bring a large saucepan of water to the boil. Add the broccoli and leave to cook for 3-4 mins until bright and still a little crisp. Drain and cool under cold running water, then set aside. Set the oven at 180C.

Remove the skin from the smoked mackerel and break the flesh into large pieces, removing any bones as you go. Put the smoked mackerel, drained broccoli and tomatoes into a shallow ovenproof dish or baking tin.

Pour over the béchamel sauce, scatter with the breadcrumbs and Parmesan. Bake in the oven for 45 mins or so, until crisp and bubbling.

Orzo and Roasted Tomatoes with Pesto Dressing

There really is something about roasted cherry tomatoes, they are just so sweet and delicious. This salad is fab and completely reminded me of those lovely summer days that now seem so long ago!

Orzo and Roasted Tomatoes with Pesto Dressing (from The Times)
(Serves 4)

400g vine-ripened cherry tomatoes
extra virgin olive oil, for drizzling
salt and pepper
250g dried orzo
100g rocket leaves
2 handfuls of basil leaves
6 tbsp pine nuts, toasted
50g parmesan shavings

For the pesto dressing
6 heaped tbsp basil pesto
2 tbsp extra virgin olive oil

Preheat the oven to 200C. Put the tomatoes in a roasting pan and drizzle over a little olive oil. Turn to coat, then season and roast for 20 mins until softened and starting to colour.

Meanwhile, bring a pan of water to the boil and cook the orzo according to packet instructions. Drain, reserving 2 tbsp of the cooking water, and transfer to a serving bowl.

Mix together the ingredients for the pesto dressing, stir in the reserved cooking water and season with salt and pepper.

Spoon the dressing over the orzo and stir until combined. Add the roasted tomatoes and rocket and toss again gently. Garnish with the basil, pine nuts and parmesan shavings before serving.

Kisir

With some of the last of the tomatoes from the garden, I made kisir, which is a lovely Turkish grain salad. Really easy to make. I served it topped with a poached egg.

Kisir (from Amazing Grains by Ghillie James)
(Serves 4)

1 1/2 tbsp oil
1 red onion, finely chopped
1 red chilli, deseeded and chopped
2 garlic cloves, finely chopped
2 tsp ground cumin
2 tbsp tomato puree
200g bulgar wheat, rinsed
250ml boiling hot veg stock
4 tomatoes, diced
handful mint, torn
small bunch parsley, chopped
3 spring onions, finely chopped
juice 1 lemon
2 tbsp extra-virgin olive oil
2 tbsp pomegranate molasses
salt and pepper

Heat 1 1/2 tbsp oil in a medium pan and saute the onion, chilli and garlic for 3-4 mins. Stir in the cumin, then the tomato puree and cook for a min. Add the bulgar wheat and the boiling hot stock, then take the pan off the heat. Cover with a lid and leave it to sit until the bulgar has cooled, about 15 mins.

Fork the cooked grains to separate, then add the tomatoes, herbs and spring onions. Mix in the lemon juice, extra-virgin olive oil and pomegranate molasses and season, stir to combine. Serve.