Chipotle Pork Pittas

Chipotle Pork Pittas

• 4 wholemeal pitta breads
• Kankun Mexican Chitpotle Sauce
• Kankun Mexican Habanero Sauce
• 4 pork loin steaks (1 per pitta)
• Handful of grated cheese
• Rocket & pea shoots
• 1 tbsp Jalapeno peppers finely chopped
• ½ red onion, finely diced
• Handful of cherry tomatoes cut into quarters
• Vegetable/Rapeseed oil

Method:

Place the pork steaks into a container and cover with the Kankun chipotle sauce, mix well to ensure all of the steak is covered and then place into the fridge for at least 30 minutes.

Add a dash of vegetable/rapeseed oil to a frying pan and put on a medium heat. Cook the steaks for a few minutes each side, you will know when they are done when the steaks change colour from pink to a white colour. Remove from the pan and place onto a chopping board and allow to rest for a few minutes. Whilst the steaks are resting, pop your pittas into the toaster and once done cut a slit into each one to make a pocket.

Stuff each pitta with the rocket and pea shoots and then top with cheese. Thinly slice the pork steak and put this into each pitta along with a sprinkle of jalapeno pepper, red onion and some of the quartered tomato and then a good few dollops of Kankun habanero sauce.

I had the pork steaks in the fridge, they were destined for another recipe, I'm so glad I changed my mind and came up with this instead, it was so tasty and quick and easy to make, an ideal mid week dinner for all the family.

Mexican Style Toad In The Hole With Coriander & Chilli Batter

Mexican Style Toad in the Hole

• For the batter
• 3 eggs
• 285ml milk
• 115g plain flour
• Pinch of salt
• Half a large red chilli, remove the seeds and finely chop
• Handful of finely chopped coriander 
• 5 Jalapeno & Cheese sausages – these were sourced online from Angus & Oink
• Kankun Mexican Mole Poblano - visit the Kankun site

Method:
Mix the batter ingredients together in a large bowl until smooth.  Heat the oven to 240 degrees.  In a thin baking tin put 1cm/just under ½ inch of rapeseed oil and place this on the middle shelf of the oven (place a tray underneath the tin in order to catch any oil spills) and heat the oil until it is smoking hot.  Add the sausages to the tin (beware of spitting oil) and return to the oven until browned all over.  Pour the batter mixture over the sausages (give the batter a last mix before doing so as the coriander and chilli will have settled in one place in the mixture) and return the tin to the oven and cook for at least 20 minutes, until the batter is crispy and the sausages cooked through.

Whilst the toad is cooking, put a tablespoon of the mole paste into a saucepan and add about 5 tbsp of water and stir over a low heat.  You will need to add more water to this as you go as basically we are using the mole as a gravy to pour over the toad therefore we need a runny consistency.

Once the toad is cooked carefully place it onto a large platter and drizzle with the mole gravy and serve with sides of your choice.  I used a cheats Mexican microwave rice (it saves time ok!) and made esquites, see (put in link) for the recipe.

I hope you enjoy this twist on a British classic.  The mole gravy has a nice chocolatey flavour which goes really well with the coriander and chilli in the batter and combined with the jalapeno hit from the sausages I think it works really well, even if I do say so myself :-)

Smoked Chicken Salad

Smoked Chicken Salad

• 1 smoked chicken breast, thinly sliced 
• 1 large ripe avocado, peeled, stone removed and cut into small chunks
• 1 yellow pepper, deseeded and finely chopped
• 2 tomatoes, quartered, seeds removed and finely sliced into small chunks
• Quarter of a cucumber, thinly sliced and cut into small pieces
• 3 rashers of streaky bacon
• Bag of mixed lettuce leafs 
• 1 tsp Dijon mustard
• 2 tbsp lemon juice
• 4 tbsp extra virgin olive oil

Method:
This is a bit of a cheat recipe as the only thing I'm actually making is the salad dressing, however this was such a tasty salad, it would be rude not to share it with you all!

Place the bacon on a baking tray and grill for 5-10 minutes until crispy.  Leave the bacon to one side to cool slightly and then chop into small bite size pieces.

Put the lemon juice, mustard and olive oil into a small bowl and whisk together until it thickens, season with salt and pepper to taste.  This recipe is for two, naturally adjust the ingredients to accommodate the number of guests you are feeding.

Dress two plates with the salad leafs and sprinkle over the pepper, cucumber, avocado and tomato.  Place the sliced chicken over the top of the salad and sprinkle over the bacon and drizzle with the salad dressing.

This is such a quick and easy recipe to throw together, who said cooking had to be complicated!  I'm sure you will love it as much as we did, enjoy.

Wedge salad with blue cheese dressing

Wedge Salad with blue cheese dressing

I recently made this to take to a friends BBQ, it seemed to go down well!  This is such a quick, simple yet super tasty salad, just perfect for a group gathering.  I made this for 8 people, naturally you can adjust the ingredients to fit the amount of guests you are planning on entertaining.  I would say I do like a good strong blue cheese dressing hence using the quantity of cheese that I did, you can use less if you prefer a milder taste to your dressing.

• 2 x iceberg lettuce
• 8 rashers of smoked bacon
• Handful of cherry tomatoes, halved
• Large handful of grated cheese
• 100g buttermilk
• 4-5 tbsp sour cream
• Handful of chives finely diced
• Glug of extra virgin olive oil
• Juice of 1/2 a lemon
• Salt and pepper to taste
• 250g crumbled blue cheese

Method:
Place the bacon on a baking tray and cook under the grill for around 10 minutes or so, once done set aside and leave to cool.

To make the dressing, place the buttermilk and sour cream into a bowl, along with the chives, olive oil, lemon juice, salt and pepper and the crumbled blue cheese, stir well and place into the fridge until ready to serve.

Slice the end off each lettuce, removing the stalk end, remove the outer leaves and then quarter each lettuce and place onto a large platter.  Cut the bacon into small chunks and sprinkle over the lettuce along with the grated cheese.  Scatter the halved cherry tomatoes around the platter and drizzle the dressing over the top of everything and enjoy!

Super Tuna Pasta Salad, Feta & Crispy Cayenne Crumbs

Super Tuna Pasta Salad, Feta and Crispy Cayenne Crumbs

• 1 small red onion, peeled and finely chopped
• 2 lemons
• 250g dried pasta shells
• 350g broccoli
• 1 slice wholemeal bread
• 1/2 tsp cayenne pepper
• 1 cucumber
• 1/2 bunch of fresh chives or dill
• 4 tbsp natural yoghurt
• 2 X 120g tins of tuna in spring water 
• 50g feta cheese

Method:

Place the chopped onion into a large bowl with a pinch of sea salt and black pepper, then squeeze over all the lemon juice and put aside.

Cook the pasta in a large pan of boiling salted water according to the packet instructions.  Chop the broccoli florets off the stalk.  Cut the woody end off the stalk, halve the stalk lengthways, then chick it in with the pasta to cook through.  Chop the florets I to small bite-sized chunks, adding them to the water for the last minute only, just to take the rawness away.

Meanwhile, whiz the bread and cayenne into crumbs in a food processor, then toast in a dry non-stick frying pan on a medium heat until golden and crispy, tossing regularly.  Peel the cucumber, halve lengthways and scrape out the watery core, then finely slice.  Finely chop the herbs.  Mix the yoghurt into the lemony onion, then add the cucumber and herbs.  Drain the pasta and broccoli, finely chop the broccoli stalk, and add it all to the bowl of dressing.  Drain and flake in the tuna, toss together well, then taste and season to perfection.  Divide between 4 bowls and serve sprinkled with crumbled feta and the hot crispy crumbs.

Recipe courtesy of Jamie Oliver - Super Food, Family Classics

Despite the pasta, this is a light zingy salad that is crying out to be eaten al fresco, perfect for a summer evening with a nice chilled glass of white wine and of course a few friends to share it with.

Posh Pot Noodles

Posh Pot Noodles

• Pyrex pot with a lid
• Handful of dried noodles
• Handful of bean sprouts
• Handful of shredded greens
• 1 spring onion finely sliced
• Handful of cooked chicken
• 1 tsp chopped coriander
• 1 tsp vegetable stock powder
• 1 tsp of curry paste

Method:

Cook the noodles according to the packet instructions, once cooked, drain and place in the bottom of the jar and leave to cool.

Whilst the noodles are cooling, mix together the stock powder and curry paste.  When the noodles are cool spoon the paste over the top of them and then top with the cooked chicken, bean sprouts, shredded greens, spring onion and coriander.  

Close the lid and store in the fridge. To serve, boil a kettle and then fill the jar until the contents are covered, seal the lid and leave for 2 minutes.  Once ready, open the jar and give the contents a good mix and enjoy.

This is a great alternative for lunches to take to work.  You can make several of these up at a time as they will keep for a few days in the fridge.  There are so many possibilities to try, basically use your favourite paste and other cooked meat or cooked prawns - remember, it must be cooked!!!  I used curry for this one as that's what I had in the fridge.  You can try soy sauce, hot sauce, miso paste, umami paste, the list is endless, there are so many varieties that come in handy sachets that you can choose from.  Mix it up and add your favourite veggies, I added a handful of chopped chilli to this as I do like a kick.

Be warned, this can get messy to eat so have a napkin to hand and watch the dribbles! 

Bloody Mac

Bloody Mac

• 1 x portion starter sauce (see The Don Macaroni)
• 250g cherry tomatoes, halved
• 2 tbsp Tabasco sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp olive oil
• 400g macaroni
• 230g mature cheddar, grated
• 90g Monteray Jack, grated
• 30g Parmesan, grated
• Sea salt and freshly ground black pepper
• 2 sticks celery, cut in half and slice lengthways, to serve

Method:
First make the topping.  Pop the tomatoes into a small bowl along with the Tabasco, Worcestershire sauce and olive oil and mix gently so all the tomatoes are lightly coated.  Season with salt and pepper and set aside.

Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente.  Tip into a colander and leave to drain completely.

In a heavy bottomed pan, make the starter sauce, then reduce the heat to low.

Add all the cheese and stir until melted.

Add the drained pasta to the cheese sauce and mix thoroughly.

Divide the Mac n cheese into 4 serving bowls.  Spoon the tomatoes evenly over each one along with a little of the dressing from the bowl.  Stand a couple of celery pieces in the Mac and season with freshly ground pepper and a dash more Tabasco, to taste.

Recipe courtesy of Anna Mae's Mac N Cheese

For those who know me, I am a huge lover of Mac N Cheese, receiving a copy of Anna Mae's cook book for Christmas tipped me over the edge.  I am in Mac N Cheese heaven, I seriously recommend this cook book if you are a fellow lover of the cheesy goodness!  The sauce in the dressing really sets this off, every mouthful had a kick to it, pure bliss!  Excuse me whilst I calm myself down!!!

Orzo Pasta, with Oregano, Feta, Tomato sauce and Chorizo

Orzo Pasta with Oregano, Feta, Tomato and Chorizo

• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 ½ tbsp tomato puree
• 4 fresh oregano sprigs
• Small bunch of fresh parsley, chopped
• 2 x 400g tins plum tomatoes
• 150g black olives, pitted
• 300g orzo
• 150g feta
• 150g chorizo, sliced
• Lemon wedges to serve

Method:
Heat a large frying pan over a medium heat, add the chorizo and after a few minutes once the oils have started to release and the onion and garlic and continue to fry for around 10 minutes until soft.

Add the tomato paste and herbs and for 1 minute, stirring.

Add the plum tomatoes and olives and cook for a further 15-20 minutes until the sauce has thickened, crush the tomatoes in the pan with a wooden spoon until broken up.

Meanwhile, bring a large pan of salted water to the boil and cook the orzo for around 8 minutes until nearly cooked.  Rinse the orzo under warm water and drain well.  Add the orzo to the tomato sauce, season lightly and stir through.  Crumble over the feta and serve with extra herbs and lemon wedges.

This was a surprisingly light dish, I think next time I might pep it up a bit with some chillies, as you will know by now, I do like a bit of a kick to my dishes!  This serves 4 generously, however it would be a great recipe to double up on when you have people round for a bbq as would go great with a variety of meats and also roasted vegetables.  

Recipe adapted from Delicious Magazine

Pork belly with chorizo, shallot and bean stew

Pork Belly with Chorizo, Shallot and Bean Stew

FOR THE PORK

• 2 onions, thickly sliced
• 2kg free-range British pork belly, scored
• 500ml chicken stock
• 500ml dry white wine
• 4 garlic cloves, unpeeled
• A few fresh thyme sprigs 

FOR THE STEW      

• 5 shallots, sliced
• 2 garlic cloves, crushed
• 1 tbsp tomato puree
• 120g cooking chorizo, cubed
• 4 large carrots, finely sliced on the diagonal
• 250ml dry white wine
• 400g tin cannellini beans, drained and rinsed
• 2 x 400g tins butter beans, drained and rinsed
• 250g spinach
• Small bunch fresh parsely, roughly chopped

Method:

Heat the oven to 140 degrees/120 degrees fan.  Line a large roasting tin with a double layer of foil. Lay the sliced onions in the middle of the tin along with the garlic to create a trivet.

 Sit the pork on top, skin-side up.  Generously rub all over with salt, getting it between the score marks. Pour the stock and wine into the tin around the pork, then add the thyme sprigs and a grind of black pepper.

Cook in the oven for 4 1/2-5 hours, uncovered, until the meat is fall apart tender.  Remove the pork from the oven, then turn up the heat to 240 degrees/220 degrees fan.  Drain and reserve the juices from the roasting tin, but spoon off almost all the fat from the surface (reserve 1 tbsp and cool and chill the rest for up to 3 days – it makes great roasties).  Return the pork to the oven for 25-30 minutes until the skin is crisp and crackled.

Meanwhile, heat the reserved 1 tbsp fat in a large, deep frying pan over a medium heat.  Add the shallots and soften for 5 minutes over a low heat.  Add the garlic and tomato puree and cook for 1-2 minutes, then add the chorizo and carrots.  Fry for a further 5 minutes over a medium-high heat, then add the wine (reserving a splash to finish) and bubble for a further 2 minutes.  Add 350ml of the reserved pork juices and simmer for 15-20 minutes until the carrots are nearly tender.

When the pork is ready, remove it from the oven and allow to rest for at least 20 minutes, uncovered.

For the last 5 minutes of the resting time, stir the beans and spinach into the stew and gently simmer.  You may need to add the spinach in batches.

Slice the pork into thick pieces.  Stir the parsley and the remaining splash of wine into the stew, then serve straight away.

Whilst there is a lot of cooking involved in this recipe it is worth it to ensure the meat is fall-apart-tender and it will also be packed with flavour.

This recipe went down a treat in our household and is definitely on the do again list!  This recipe feeds 4-6 people, I therefore reduced the ingredients down somewhat as there were only two of us!  This dish is ideal any time of year, for a stew it's not actually really heavy and is certainly perfect for a dinner party.

Recipe courtesy of Delicious Magazine          

  

Roast Beef Salad With Mustard & Horseradish Dressing

Roast Beef Salad with Mustard & Horseradish Dressing

This isn't a full blown recipe, more of a suggestion as to what to do with leftovers when you have a roast dinner.  We love nothing more than a nice bit of roast beef on a Sunday, to be fair, we don't usually have leftovers as we both love roasts and also we are both pretty greedy!  However on this occasion, having cooked a piece of beef that feeds 6 people and there were only the two of us, we found ourselves with plenty of leftovers!  Rather than snacking on the leftover beef, I decided to put it into a salad the following day, which I have to say was pretty tasty.  The only recipe to this dish is the dressing that I used.

For the dressing:

• 3 tbsp extra virgin olive oil
• 1/2 tbsp mustard of your choice
• 1/2 tbsp horseradish
• 1 tbsp red wine vinegar
• Salt and pepper

It's as simple as this, whisk together the ingredients with a pinch of salt and pepper until you create an emulsion, that is it!

For my salad I plated up some mixed leaves, radishes, green pepper, cucumber and tomato which I then topped with a warmed Yorkshire pudding, over which I then drizzled the dressing.

Such a simple dish but boy was it good!  I must make a point next time we have a roast to make sure there are leftovers as I will definitely be making this again!