Spaghetti Bolognaise

So much for the low carb dinners.... oh well, it was cold last night and i didn't want to have to leave the house, so spaghetti it was! And yes, i do realise that it is not spaghetti in my photo, but i much prefer spirals because they grip the sauce. Spiral bolognaise just doesn't have the same ring to it though...

Olive oil
500g lean beef mince
1 onion, diced
3 cloves garlic, finely chopped
1 tin (400g) diced tomatoes
700ml tomato puree
2 tsp dried oregano
2 tsp dried basil
2 tsp dried parsley
1 tsp chilli flakes
Sea salt & cracked pepper
350g pasta (whichever type you prefer)
Percorino cheese to serve

Heat the oil in a large saucepan and saute the onions and garlic until tender. Add the mince, and using a wooden spoon break it up until it is lightly browned and there are no big lumps. Pour in the tinned tomatoes and tomato puree, mixing well.

Next add the herbs and season well with salt and pepper. Turn the heat to a simmer and cook, stirring occasionally for about 1/2 an hour.

Meanwhile, cook the pasta. When the sauce is ready, stir a big spoonful through the cooked pasta, then divide into serving bowls. Top with a good helping of extra sauce and some grated or shaved pecorino cheese. (You can swap the pecorino for parmesan or romano if you prefer it).

Serves 4.

Cajun Chicken Hot Pot

I've recently decided i need to lower my intake of carbs with dinner, which for me is rather tricky seeing as pasta, potatoes and bread are three of my favourite things! Plus it's getting cold and all i want is a big hearty dinner... However, after a quick search on the net, i found it might not be as hard as i first thought. This hot pot recipe was spicy and delicious (i tweaked it a little, and i think i'll add mushrooms next time). Just serve it over some steamed cauliflower instead of rice. Brilliant!

Olive oil
2 skinless chicken breasts, cut into 1 inch pieces
2 garlic cloves, crushed
1 long red chilli, finely chopped
1 large onion, finely chopped
1 green capsicum, diced
2 large tomatoes, diced
170ml tomato juice
1 tsp dried oregano
1 tsp dried basil
1 tsp dried marjoram
1 tsp cajun spice mix
Worcestershire sauce
Soy sauce
Sea salt & cracked pepper
75g baby spinach
1/2 cauliflower, chopped

Heat oil in a heavy based pan and saute the onions, garlic and chilli until tender. Add the capsicum and tomatoes, herbs, cajun spices and tomato juice, along with a good splash (approx 20mls each) of soy and worcestershire sauce. Season with salt and pepper. Bring to the boil, then add the chicken pieces and reduce to a simmer.

Cook for 15 - 20 mins until the chicken is cooked through, remove from the heat, then stir through the baby spinach.

Serve over steamed cauliflower.

Serves 4.

Vegetable Pad Thai

 

I found these gorgeous plates in the asian grocery store last weekend, and was immediately inspired to cook something delicious to go with them! This vege and tofu pad thai was just the thing. Lovely and light and very quick to cook once all the ingredients were prepared.

200g packet rice stick noodles
1 onion, cut into thin wedges
3 cloves garlic, crushed
1 small red capsicum, thinly sliced into strips
1 cup snow peas, cut into 2cm pieces
100g fried tofu, cut into cubes
6 spring onions, sliced thinly on the diagonal
1/2 cup chopped coriander
2 tbsp peanut oil
1 tbsp soy sauce
2 tbsp fish sauce
Juice of 2 small lemons
1 tbsp brown sugar
1 cup bean shoots
1/4 cup chopped toasted peanuts

Cook the noodles in boiling water for 5 - 10 minutes until tender. Drain, rinse with cold water and set aside.

In a bowl combine the soy sauce, fish sauce, lemon juice and sugar, then whisk until all the sugar is dissolved. Set aside.

Heat the peanut oil in a wok or deep frypan. Cook the onion, garlic, capsicum and snow peas over high heat for 2 - 3 minutes until the onion has softened, then add the tofu, spring onion and half the coriander.

Lastly add the cooked noodles and pour over the lemon juice mixture. Toss all the ingredients together until the noodles are coated evenly with sauce.

Serve immediately topped with bean shoots, chopped peanuts and fresh coriander.

Serves 4.

The wonderful world of salt

The delights of gourmet salt are new to me, and something i am really enjoying! Yes yes, i have always known that sea salt is much better than that nasty free-flowing table stuff, but unbeknownst to me there was a whole world of salty goodness out there just waiting to be discovered. Thankfully, i have a very fancy friend who was more than happy to impart a little of her knowledge... Which brings me to Maldon Salt. I encourage everyone to run out and purchase a box today. Wonderful subtle saltiness awaits!