Tuesday, 24 April 2018

Orecchiette cooked in chickpea and tomato sauce




50ml olive oil, plus 2 tbsp extra to serve
6 garlic cloves, peeled and crushed
1 x 400g tin chickpeas, drained and patted dry 
2 tsp hot smoked paprika
2 tsp ground cumin
¾ tbsp tomato paste
Salt and black pepper
40g parsley, leaves picked and roughly chopped
2 tsp lemon zest
4 tbsp baby capers
80g good-quality green olives, pitted and roughly torn
250g cherry tomatoes
2 tsp caster sugar
½ tbsp caraway seeds, lightly toasted and crushed
250g dried orecchiette
500ml vegetable stock
Put the first six ingredients and two teaspoons of salt in a large saute pan for which you have a lid, then put it on a medium heat and fry gently for eight minutes, stirring often, until the chickpeas are slightly crisp. Transfer a third of the chickpeas to a small bowl, to use as a garnish.
In a second bowl, combine the parsley, lemon zest, capers and olives, then add two-thirds of this mix to the saute pan with the cherry tomatoes, sugar and caraway seeds, and cook for two minutes more, stirring often.
Add the pasta, stock and 200ml water, and bring up to a simmer. Turn the heat to medium, cover with a lid and leave to cook, undisturbed, for 12-14 minutes, until the pasta is al dente.
Stir in the remaining parsley mixture, drizzle with the remaining two tablespoons of oil, and garnish with the fried chickpeas and a good grind of pepper.

Sunday, 22 April 2018

Creamy Ricotta Pasta Sauce





For the sauce base:
1/2 cup ricotta cheese
1 large egg
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
zest from 1 lemon
cayenne to taste
about 2/3 cup hot pasta water, plus more if needed
For the pasta:
8 ounces dry pasta, cooked 1 minute under
1/4 cup pesto, or to taste
lots of grated ricotta salata to finish


Go here for the recipe.

Wednesday, 18 April 2018

Asian Caramel Slow Cooker Pulled Pork




4-5 lbs. pork shoulder/pork butt trimmed of excess fat
1 tablespoon olive oil

Wet Rub

2 tablespoons toasted sesame seed oil
2 tablespoons ginger powder sounds like a lot but it's amazing
1 tablespoon garlic powder
1 tsp EACH salt, onion powder
1/2 teaspoon black pepper

Slow Cooker Sauce

1/2 cup coconut milk (I like Chakoah)
1/2 cup reduced sodium soy sauce
1/3 cup Japanese sweet rice wine/mirin may substitute dry sherry
1/4 cup Asian sweet chili sauce
2 tablespoons fish sauce
1 tablespoon Sriracha/ Asian hot chili sauce
1 tablespoon cornstarch

Caramel Sauce

1 1/4 cup packed brown sugar
1/4 cup water


 Go here for the recipe





Slow Cooker Goat Curry




2 pounds goat meat
2 red onions, chopped
1.5 inch knob fresh ginger, minced
3 cloves garlic, minced
1 bay leaf
1 tablespoon ghee
4 cloves (whole) (or a pinch of ground cloves)
2 cardamom pods (or a pinch of ground cardamom)
1 tablespoon coriander powder
1 teaspoon cumin powder
2 teaspoon salt (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon kashmiri chili powder (if using cayenne use a little less)
1 teaspoon paprika
1-2 Serrano pepper, minced

Add later:

1 (28 ounce) can organic diced tomatoes
1 teaspoon garam masala, add more to taste
1/2 – 1 cup water, depending on how thick you’d like the curry


Go here for the recipe.

Monday, 16 April 2018

Whole Cauliflower with Parmesan




1 large whole cauliflower
4 cloves garlic, minced
4 tablespoons melted butter
1 tablespoon finely chopped sage
1 lemon, juiced and zested
1½ teaspoons salt
½ teaspoon pepper
¾ cup powdered Parmesan cheese
2 tablespoons finely chopped fresh parsley


Go here for the recipe.

Cabbage with Ham




2 cups small-diced ham
1 medium onion, small diced
4 cloves garlic, minced
1 tablespoon lemon juice
½ teaspoon pepper
1 head cabbage
3 tablespoons softened butter
¼ teaspoon salt

Go here for the recipe.

Honey Mustard Potatoes





2 pounds small yellow potatoes
3 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons butter, melted
5 cloves of garlic, peeled and smashed
4 sprigs fresh thyme
Salt and pepper to taste

Go here for the recipe.