Posts Tagged ‘Tomatoes’

Italian baked meatballs with garlic baguettes

Posted: February 5, 2017 by nietize in Beef, Italian
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From Delicious Magazine
Serves 4

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Ingredients

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For the tomato sauce
35ml extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 x 400g tins chopped tomatoes
Pinch sugar

For the meatballs
1 red onion, grated
1½ tsp dried oregano
1 tsp fennel seeds, crushed
6-10 anchovy fillets, finely chopped (see tips)
Finely grated zest ½ lemon
500g British beef mince (15-20 per cent fat)
Splash olive oil
125g ball fresh mozzarella, torn

For the baguettes
75g salted butter
2 garlic cloves, crushed
Small handful fresh parsley leaves, finely chopped
2 medium baguettes

To make the tomato sauce, heat the oil in a large frying pan, then add the onion and garlic and fry over a gentle heat for 5-6 minutes, stirring often, until softened but not coloured. Add the chopped tomatoes with the sugar, season well and turn the heat up so the sauce is bubbling gently. Cook for 40 minutes, stirring often.

Meanwhile, make the meatballs. Put all the ingredients apart from the oil and cheese in a bowl. Season. Mix with your hands, then roll into 20-24 balls the size of walnuts.

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Heat the oven to 220°C/200°C fan/ gas 7. Heat the oil in a frying pan over a high heat. When hot, add the meatballs, frying on all sides for 5-6 minutes until golden. Drop them into the sauce for the last 5 minutes of cooking. Transfer to an ovenproof dish and top with the cheese. Season, then bake for 8-10 minutes until the cheese has melted.

 

Mix the butter with the garlic and parsley. Slice the baguettes at an angle into thirds, split them open and pull out most of the insides (see tips). Spread the baguette shells with the garlic butter and set aside.

Let the meatballs stand for 2-3 minutes, then serve with the garlicky baguettes. Use the baguettes to scoop up the meatballs and sauce, which will melt the butter.

From JamieOliver.com
Serves 4

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Ingredients

4 cloves of garlic
1 teaspoon smoked paprika
½ a small bunch of fresh thyme
olive oil
sea salt
freshly ground black pepper
1 lemon , zest and juice of
1 large cauliflower , (1kg) with outer leaves left on
4 tablespoons dry sherry
1 x 400 g tin of plum tomatoes
40 g flaked almonds
½ a bunch of fresh flat-leaf parsley
extra virgin olive oil

Preheat the oven to 180ºC/350ºF/gas 4.

Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves.

Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season. Zest the lemon into a separate bowl and set aside.

Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base. Rub all over with the paprika paste, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.

Take the pan out of the oven, then pour in the plum tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.

Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.

Meanwhile, place a medium frying pan over a medium-low heat. Add the almonds and toast gently for 2 to 3 minutes, or until golden, then leave to cool. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top. Drizzle with extra virgin olive oil, then carve up and serve with pilaff rice and steamed greens, or as part of a big spread.

 

 

 

Fish Molee

Posted: November 5, 2016 by nietize in Cod, Fish, Lemon Sole, Salmon, Stew
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From Great British Chefs
Serves 4

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Ingredients

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lemon sole, filleted, skin-off and sliced
2 tbsp of coconut oil
1 onion, sliced
1 knob of ginger, julienned
2 green chillies, de-seeded
1/2 tsp turmeric powder
1 sprig of curry leaves
150ml of water
400ml of coconut milk
6 baby plum tomatoes, halved
25g of samphire
salt to season

In a medium-sized saucepan heat the coconut oil. When warm, add the sliced onion, ginger and green chillies. Sauté over medium heat until the onions are softened

Add the turmeric powder and curry leaves and sauté for a further 2 minutes, then add the of water and simmer for 5 minutes

Add the sliced lemon sole and simmer for a further 4 minutes, then add the coconut milk, tomatoes and salt. Simmer for 2 minutes, then remove from the heat. Check the seasoning, then garnish with samphire and serve immediately with steamed rice

 

Spanish chicken

Posted: October 23, 2016 by nietize in Chicken, Rice
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Chicken – the best ever recipe collection
Serves 8

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Ingredients

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2 tbsp plain flour
2 tsp ground paprika
1/2 tsp salt
16 chicken drumsticks
4 tbsp olive oil
1.2 litres chicken stock
1 onion, finely chopped
2 garlic cloves, crushed
2 1/4 cups long-grain rice
2 bay leaves
225g diced cooked ham
1 cup pimento-stuffed tree olives
1 green pepper, seeded and diced
2 x 400g cans chopped tomatoes with juice
Fresh flat leaf parsley

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Preheat the oven to 180 degrees. Shake together the flour, paprika and salt in a plastic bag, add the chicken drumsticks and toss to coat

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Heat the oil in a large frying pan and, working in batches, brown the chicken slowly on both sides. Remove from the pan, drain on kitchen paper and keep warm.

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Meanwhile, in a large saucepan, bring the stock to the boil and add the onion, garlic., rice and bay leaves. Lower the heat and simmer for 10 minutes.

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Remove the pan from the heat and add the ham, olives, green pepper and canned tomatoes with their juice. Transfer to a shallow, ovenproof dish.

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Arrange the chicken on top, cover and bake for 30-40 minutes or until the chicken and rice are tender. Add a little more stock during the cooking time if necessary to prevent the fish from drying out.

Remove and discard the bay leaves. Taste and adjust the seasoning as necessary. Serve the drumsticks on top of the rice, garnished with flat leaf parsley.

Chicken with harissa and tomatoes

Posted: October 23, 2016 by nietize in Chicken
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From Good Food 101 More One-Pot Dishes
Serves 4

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Ingredients

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4 skinless chicken breasts (I used chicken thighs)
2 tsp harissa
1 tsp olive oil
1 tsp dried oregano
250g pack cherry tomatoes
handful olives

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Heat oven to 200C/fan 180C/gas 6. Put the chicken into a medium roasting tray, then rub with the harissa, oil and oregano.

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Cover with foil and roast for 5 mins, then remove the foil and add the cherry tomatoes and olives to the tray. Roast for 10 mins more until the tomato skins start to split and the chicken is cooked through. Serve with boiled new potatoes

I served it with cous cous instead and I think that’s a lot better than new potatoes!

Piri Piri Pork Belly

Posted: March 28, 2016 by nietize in Pork, Potatoes, Uncategorized
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From Save with Jamie
Serves 6

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Ingredients

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6 fresh bay leaves
1 level teaspoon smoked paprika
1 tablespoon olive oil
1.2 kg higher-welfare pork belly , skin on, bone in
2 red onions
1 sweet potato
4 cloves of garlic
2 fresh red chillies
1 tablespoon red wine vinegar
1 x 700 ml jar of passata
2 sprigs of fresh rosemary

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Preheat the oven to 200°C/400°F/gas 6. Tear out the stalks from the bay leaves, then bash the leaves in a pestle and mortar with a good pinch of salt to make a paste. Add the paprika and muddle in the oil. Score the pork all over in a criss-cross fashion with a clean Stanley knife at 1cm intervals, just going through the fat, not the meat. Rub with the bay oil, getting into all the scores. Peel and roughly chop the onions and sweet potato, peel and finely chop the garlic and halve the chillies, then place it all in a snug-fitting roasting tray or dish and sit the pork on top. Roast for 45 minutes.

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Take the tray out of the oven and remove the pork to a plate momentarily. Stir the vinegar and passata into the tray, half fill the empty passata jar with water, swirl it around and pour into the tray, then sit the pork back on top. Reduce the oven temperature to 170°C/325°F/gas 3 and roast for a further 1½ hours. P1020911Twenty minutes before the end, remove the pork from the oven and skim the fat from the surface into a small bowl. Strip in the rosemary leaves (discarding the stalks), toss to coat, then sprinkle over the pork belly and place back in the oven for the remaining time, or until the pork is golden and tender and the sauce is reduced (loosen with a splash of extra water at the end, if needed).The crackling should have puffed up nicely, but, if it hasn’t (pork skin can sometimes be erratic), just pop it under a hot grill and watch it like a hawk until it’s perfect. Serve in the middle of the table with your chosen sides (see below), and tuck in.

Doesn’t really taste like piri piri and before you say that I have not tasted real piri piri before (i.e. I have only tasted Nandos piri piri), I have been to Lisbon and I have had authentic chicken  with piri piri (Bon Jardim). In any case, I used 600 g of pork belly with 30 minutes at 200 degrees and 50 minutes at 170 degrees. I then grilled the skin for 20 minutes constantly repositioning the tray to try and get the entire pork skin crispy. I would say around 80% was crispy.

Roast rack of lamb and crushed potatoes

Posted: January 24, 2016 by nietize in Lamb, Meat
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From Jamieoliver.com

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Ingredients

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10 Anya potatoes
1 handful cherry tomatoes
1 quality 6-bone rack of lamb
olive oil
1 handful Kalamata olives, stoned
1 small handful garlic cloves
sea salt
freshly ground black pepper
a few sprigs rosemary
2 lugs olive oil

Preheat the oven to 190°C/375°F/gas 5.

Boil the potatoes until tender and squeeze the pips from the tomatoes.

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Stick a large frying pan on a high heat, add a lug of olive oil and sear the lamb until golden. Remove and put to one side while you crush the drained potatoes in the frying pan – use the bottom of a jar or a masher – then fry for a couple of minutes over a low to medium heat.

Stir the tomatoes and olives into the potatoes with some seasoning, rosemary sprigs and the garlic cloves, drizzle with a little olive oil and place in a roasting tin. Place the lamb on top of the potatoes and cook according to pack instructions. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle (add 5 to 10 minutes if you like your meat well done).

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When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes and a little salsa verde or an extra drizzle of olive oil

Linguine with sardines, chilli and capers

Posted: December 25, 2015 by nietize in Pasta, Sardine
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From Delia How to Cook

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Ingredients

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8 oz (225 g) dried linguine
1 x 120 g tin of sardines in olive oil, well drained and the fish flaked into bite-sized pieces
1 tablespoon sardine oil, reserved from the tin for frying
1 red chilli, deseeded and finely chopped
1 tablespoon salted capers, rinsed and patted dry
1 clove garlic, chopped
7 oz (200 g) tinned Italian chopped tomatoes, well drained, or 4 medium, ripe tomatoes, skinned and diced
a few fresh basil leaves, roughly torn, to garnish
salt and freshly milled black pepper
Equipment

Method

First of all you need to cook the pasta.

Always use a large cooking pot and make sure you have at least 4 pints (2.25 litres) of water for every 8 oz (225 g) of pasta and 1 level tablespoon of salt.

Bring the water up to a good fierce boil before the pasta goes in and cook it for 8-12 minutes without a lid, until al dente.

Meanwhile, heat the tablespoon of sardine oil in a small frying pan, fry the garlic and chilli for about 4 minutes, until softened, then add the tomatoes, sardines and capers and gently heat them through, stirring occasionally.

Taste and season with salt and freshly milled black pepper.

When the pasta is ready, drain it into a colander, then quickly return it to the saucepan.

Add the sauce, toss it around thoroughly for 30 seconds or so, then serve in hot pasta bowls with the torn basil sprinkled over.

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From Chicken the best ever recipe collection
Serves 4

Ingredients

1.3kg chicken
1 unwaxed lemon, halved
small bunch of fresh thyme sprigs
1 bay leaf
15g butter, softened
60-90ml chicken stock or water
salt and freshly ground black pepper

Preheat the oven to 200 degrees. Season the chicken inside and out with salt and pepper

Squeeze the juice of one lemon half and then place the juice, the squeezed lemon half, the thyme and bay leaf in the chicken cavity. Tie the legs with string and rub the breast with butter.

Place the chicken on a rack in a roasting tin. Squeeze over the juice of the other lemon half. Roast the chicken for 1 hour, basting two or three times until the juices run clear when the thickest part of the thigh is pierced with a knife or skewer.

Pour the juices from the cavity into the roasting tin and transfer the chicken to a carving board. Cover loosely with foil and leave to rest for 10-15 minutes before carving.

Skim off the fat from the cooking juices. Add the stock or water and boiler a medium heat, scraping the base of the in until slightly reduced. Strain and serve with the chicken.

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From Foodnetwork.com

Ingredients
1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)

Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.

Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

Haven’t been doing much cooking for a while because of work, the Spawn and the trip back home. So with the beginning of a new year and no work commitments for the weekend, I decided to go back to my usual pastime. Had a craving for roast chicken because I had some at Cafe Rouge and thought I should expand my repertoire of roasting chicken to the French way. Butter makes the breast extremely moist and flavoursome. All in all quite happy with my effort. Moist, tasty chicken. What more can you ask for?

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From Newlyweds’Cookbook
Serves 8

Ingredients

3 tbsp extra virgin olive oil
8 bon-in pork chops about 280g each trimmed of fat
3 celery sticks, chopped
1 onion, chopped
4 garlic cloves, finely chopped
1/2 – 1 tsp chilli flakes
125ml red wine, preferably Rioja
400g, canned tomatoes
freshly squeezed juice of 1 orange, organ shell reserved
1 bay leaves
a few sprigs of fresh oregano or thyme
a handful of fresh flat leaf parsley, coarsely chopped
sea salt

Heat 2 tbsp of the oil in a large saute pan with a lid. Add the pork chops and cook until browned, 3 – 5 minutes. Turn and cook the other side (work in batches if they don’t fit in the pan). Transfer to a plate, season with salt and set aside.

Add the celery and onion to the pan and cook over high heat until browned, 2 – 3 minutes. Ad the garlic and chilli flakes and cook for 30 seconds more. Add the wine and stir, scraping any bits that stick to the bottom of the pan. Boil for 1 minute, then stir in the tomatoes, orange juice, bay leaf, oregano or thyme and salt, to taste. Quarter the orange used for the juice and put 1 piece in the sauce.

Return the meat to the pan and bury it under the sauce as much as possible. Cover, lower the heat and simmer gently until tender, about 1 hour. Turn the meat halfway through cooking.

Remove the meat from the sauce, put it on a heatproof plate and keep warm in low oven. Raise the heat under the tomato sauce and cook for 3 – 5 minutes to thicken it slightly. Remove and discard the orange piece, bay leaf and herb sprigs. Pile the sauce on top of the pork chops, sprinkle with chopped parsley.

Personally, I think the pork chop hot pot recipe is better as it has chicken stock to smoothen out the taste of the red wine and orange  juice