Add olive oil and finely chopped onion and garlic to a pan. When golden add dried coriander, basil and parsley and a little cumin, mix, and add a tin of cannellini beans, cover with pork or chicken stock. Simmer till the beans are soft. Add a generous amount of peperonata and (if you want) add some small dried pasta such as macaroni, taste and add salt if needed. Now bring your already season and sealed pork chops to the pan. Put a lid on and simmer until the chops and the pasta are cooked. Add some blackpepper and oregano at the end.
Chuck into the food processor lots of mint, olive oil, balsamic vinegar, garlic and onion. Season with salt and pepper. Use the mix to marinade the lamb for at least 4 hours (Preferably overnight).
Put in in the oven at 170 celsius – For aprox 45 min per kg – If you have a thermometer, the meat should be ready at around 63 celsius.
All credit goes to Rhaiza Blanco and the lambs! Whose meat is so awesome you can fix an amazing salad or sandwich with the leftovers!
Add olive oil to a nice pan and throw some well-seasoned chicken chunks. Seal. Take the chicken out and throw in some chopped red onions, red peppers and garlic. Add cumin and dried coriander, parsley and basil. Bring the chicken back. Add a tin of chopped tomatoes and a large smoked sausage (sliced). Cover and simmer until the chicken is cooked through. Now season with salt and pepper, add fresh coriander and a sneaky large spoon of ketchup (for sweet smoky naughtiness.)
Serve with plain rice and a green salad.
It is mainly prawns and avocado, but with a small amount of sweet corn, chopped jalapenos, spring onions, coriander and tomatoes. Lime juice, salt and olive oil.
Add a hint of Tabasco in the marie rose.
Serve it with a taco shell if you have one.
The most difficult bit about this dish is …. wait! There’s nothing to it really!
Chop your broccoli into florets and put them in a large pan of boiling water for a couple of minutes, don’t let them go all soggy.
Out come the florets, in goes the pasta. Any will do, just not spaghetti or tagliatelle.
In a frying pan put some olive oil, chopped anchovies in oil – with the oil – and broccoli florets, garlic if you must and simmer the whole lot for a little while until you get puree consistency. Don’t let it dry.
By now your pasta is ‘al dente’. Drain it and add the pureed broccoli into the large pan. Mix with the pasta.
Add a good grana padano, pepper, dried chilies. Anything you fancy or none of it.
Once in a blue moon, I love to follow a very complex recipe and feel like I am working in a lab, but often I just want to cook simple, tasty food, and sometimes I lack ideas. This is about ideas of food.
This dish starts, like most of the dishes that come out of my kitchen, by generously pouring olive oil in a pan.
Then it is spring onions and chili, fish stock and orzo, peas, and already sealed sea bass. Finally parsley and lemon. There: simple and tasty.