Project Type: Something different
Pork Fillet stuffed with roasted Squash, Chorizo and Pistachio.
This week I decided to see if I could do better than the Masterchef contestants by using the ingredients they were given to create a dish with no recipe in an hour. This is what I came up with using the main ingredients of – Pork fillet, Butternut squash and Kale. Obviously you are allowed …
Orecchiette Pasta with Pancetta, Mushroom and Cavolo Nero
Tea last night was an invention test as I have a big bush of sage growing in the garden and I wanted to make use of it! Sage isnt a herb I cook with often but I opened the fridge and found hal;f a pack of pancetta and some cavolo nero that I didnt know …
Baked Aubergine with Preserved Lemon and Yoghurt.
I know I know.. another Aubergine dish! But I do love them! Another one from Olive magazine with a few tweaks that I felt it needed. This is great served as a lunch or a side dish. The recipe in the magazine uses a few strands of saffron to colour the yoghurt but I personally …
Green beans with olives and goats cheese.
I cooked a nice meal for me and the other half this weekend, no babysitters so I brought the restaurant to us! I pulled some pages out of my Olive magazine and tried a few new dishes. This one was actually a dish that is served in Little Duck The Picklery and looked really fresh …
Swedish Meatballs
We had Ikea meatballs for tea tonight without having to get lost in a maze and buy a couple of smelly candles. I thought I would have a go at making a healthier version myself and the result was very tasty! Not quite as tasty as the Ikea ones but definately better for you. …
Fondant Swede and Celeriac Gratin
If you thought swede was bland and boring.. think again! This recipe is adapted from a Yotam Ottolenghi recipe in the Nopi cookbook – yes him again! I have cooked this 3 or 4 times now and have put my own twist on it by adding celeriac and I have always found it to be …
Pulled Lamb Shoulder
This was in my cooking mag this week and jumped straight out as I love all the ingredients involved! Luckily I have more time on my hands at the moment so can get to try more things! Give yourself some time if you want to give this a try, it needs 24 hours marinade …
Slow roasted Tuscan Pork
Vegetarian followers look away now. A change from the spicy stuff this week and plenty more of this to come… I have a freezer full of pig, a quarter of a pig to be precise!! Back in September we visited an old friend who had decided to start raising pigs for meat and we went …
Chicken meatballs with preserved lemon and harissa relish – Yotam Ottolenghi
I saw 10 minutes of a cooking programme last week as I was flicking through a sea of rubbish channels and saw this little beauty being made.. 3 days later it was in my belly! This is not my recipe at all and I have not tweaked it apart from cheating a bit with …
Wagyu Mac
It’s that time again – Aldi bring back the wagyu burgers and people start buying in bulk so that they are all gone within a day! I had to stop myself at 4 packets as it looked a bit greedy! The first time I tried and even heard of Wagyu beef was in Japan at …
GORGE 