Spicy, Pacey, Pesto!

The great thing about a Pesto is it makes life so easy. It can be prepared hours, even days before and can be that go to ingredient which will help create a quick tasty meal when time is of a premium. The classic way to enjoy it is to run it through some pasta, but it can also be spread on fish or meat and grilled or baked.


1 Large bunch of Basil
1 Clove of Garlic
75g Grated Parmesan Cheese
25g Nuts (Traditionally Pine Nuts but not essential, I like using Walnuts).
1 Red Chilli
Olive Oil
Ground Black Pepper

1. If you have a food processor throw all the ingredients in except the olive oil and blitz. When all those have been ground down nicely, slowly add your olive oil to bring it together to form a  paste, and its ready to go.

2. Alternatively, a Pestle & Mortar will do just as good a job. Firstly, grind the nuts (not too fine, some texture is needed). Next add your Basil and Garlic and give a good thorough pounding to make sure you get that paste consistency, the ground nuts will help as an abrasive to break down the rest of the ingredients. Finely chop your red chilli, and fold it in along with the cheese. Bring together with a big lug of olive oil, (trust your judgement!) and add the black pepper.

3. For a quick lunch, I had pan of Penne pasta on the boil. Just before draining the pasta I heated a tablespoon of olive oil in a pan, and lightly fried some prawns. Then I drained and added my pasta to the pan, and a good tablespoon of the Pesto and stirred until all the pasta was well coated.

4. Why not?...

• Add some crème fraiche to your pesto for a creamy pasta.
• Substitute the Prawns for Salmon. 
• Mix some of the pesto with some breadcrumbs, and place on a piece of fish such as Cod or Haddock for a nicest crusted fish. 

Zingy Beef & Coconut Noodles

This supper I rustled up tonight is full of classic South-East Asian ingredients, and is extremely versatile, in that you can use chicken, pork or even prawns or squid. In this version I have used some leftover roast beef shredded into thin strips. This recipe caters for two...

The essentials:

Your desired meat or fish.
1 Tin Coconut Milk
Fine/Medium Rice Noodles (pre-cooked & drained)
1 Lime
1/2 Sweet Green Pepper
1/2 Green Chilli
1/2 Red Chilli
Bunch of Coriander (stalks included)
Large Piece of Ginger
150ml Single Cream
2 Inch piece of Lemongrass
1 Garlic Clove
2 tablespoons of Groundnut Oil (or 1tbsp sesame oil)
Few Kaffir Lime Leaves
Fish Sauce (Nam Pla)
Salt
Teaspoon of Sugar


1. In a Pestle & Mortar smash-up your Garlic, a thumb piece of Ginger, Green Chilli, half of the Coriander bunch (the half with stalks), half the zest of lime, and the a decent pinch of salt. The salt is abrasive and will help break the ingredients down.

2. Heat the oil in a Wok or deep Frying Pan, and fry your paste you have just created. Meanwhile, finely dice your Red Chilli, finely slice the green pepper, cut another thumb piece of Ginger into fine matchsticks, and bash your lemongrass with the palm of your hand or a rolling pin. Add these to the pan, along with the Lime Leaves and fry for 2/3 minutes.

3. At this stage I then added my beef and stir-fried it for a couple of minutes. If you are using chicken, pork, or raw prawns also add them at this stage. If you are using cooked prawns add them for the last few minutes of cooking just to heat through (stage 4).

4. Now, Pour in the Coconut Milk & Single Cream, the rest of the zest of Lime, and the juice of the whole lime. Roughly chop some more coriander (but keeping some back for garnish) and add this, the sugar and approximately a tablespoon of fish sauce. Bring to a gentle boil and add your noodles, turn right down and simmer for 2 minutes.

5. Ladle into some bowls, and garnish with some Coriander leaves.

A Sweet Pepper Supper - Peppers Stuffed With Eggs

I Just created this little dish with some ingredients from the fridge, cupboard and windowsill with some real Spanish themes going on.

You will need...

1 Sweet pepper (I used orange)
1 Small piece of Chorizo Sausage
2 Tablespoons of single cream
1 Clove of Garlic
2 Small/Medium eggs
Cayenne pepper (or paprika if you prefer)
Sprig of Thyme (dried if you haven't any fresh)
Olive Oil
Salt and Pepper

1. Firstly you need to prep your pepper. Cut your pepper in half, but leaving the green stalk on, but remove all the seeds inside and as much of the bitter white pith as you can. place them on a baking tray.

2. Finely chop your garlic and sprinkle over the two halves of pepper. Drizzle with a little Olive Oil and season with salt & pepper. Place in a preheated oven on 175C for 10- 15 minutes. You do not want to overcook the pepper, it should still have some firmness to it.

3. When the pepper has blanched in the oven, grab your eggs and crack one in each half. Depending upon the size of your eggs/peppers some of the whites may spill over the edge, but don't worry about his too much. Now, spoon some cream in each stuffed pepper, sprinkle over some Cayenne/Paprika, strip your Thyme sprig of its leaves and also sprinkle on your peppers. Place back in the oven for approximately 15 minutes or until your eggs are cooked.

4. While your eggs & peppers are cooking, cut the Chorizo into a small dice. Heat a pan with a drizzle of Olive Oil and fry until its slightly crisp. When your eggs & peppers are ready, spoon the Chorizo and its juices over each half. Enjoy!

A nice recipie of mine for Chilli Con Carne

This is a great winter warmer...


Ingredients:

500g of Minced Beef
1 Onion - finely chopped
1 Stick of Celery - finely chopped
1 Carrot - finely choped or grated
1 Sweet pepper (preferably green) - finely chopped
1 Green Chilli - finely chopped
1 clove of Garlic
Bunch of Coriander
1 Tin of chopped tomatoes
1 Tablespoon of tomato puree
1 Tablespoon of Paprika
1 Teaspoon of ground Cumin
1/2 Teaspoon of ground Coriander
1 Teaspoon of hot Chilli powder
Dash of Cayenne pepper
1 Teaspoon of dried Oregano
1 Cinnamon Stick (or 1 teaspoon of ground)
1 tin of Red Kidney Beans
1/4 Pint of water
1 Teaspoon of sugar
Salt & freshly ground black pepper
Olive oil

Method:

1. Sweat off your Onion, Garlic, Celery, Carrot, Pepper, Fresh Chilli in a good glug of Olive Oil. Take the storks off the bunch of coriander, finely chop and add these to your veg in the pan. Let this lot sweat down for a good ten minutes untill tender.

2. Meanwhile, mix together all your dry spices in a bowl. The Cumin, Chilli powder, ground Coriander, Paprika, Cayenne, dried Oregano and also a teaspoon of salt.

3. Now, add all of your other ingredients to the pan, the Minced Beef, spices, Tin Tomatoes, Puree, Cinnamon Stick, Sugar and water. Stir very well, so all the ingredients are combined.

4. Bring to the boil, and simmer for one hour, stirring only once at the half hour point. After 55mins add the Red Kindney Beans to heat through and season to taste.

5.Serve with Lime and Coriander rice, and a dollop of Sour Cream or Creme Fraiche, with coriander leaves to garnish.