Bolognese

Ingredients:

* 150g/7oz pancetta, chopped

* 1kg/2lb 2oz beef mince 10%

* 2 onions, diced

* 2 small carrots, peeled, finely chopped

* 2 celery sticks, finely chopped

* 4 garlic cloves, minced

* 2 cans (400g) of chopped tomatoes

* 1 jar (700ml) pasatta

* 150ml/5fl oz milk

* 3 tbsp tomato purée

* 175ml/6fl oz red wine

* 1 cube beef stock

* salt and black pepper

* 500g/1lb 2oz tagliatelle

* 150g/5oz parmesan

* 0.5-1 teaspoon of nutmeg

– 3 dried bay leaves

Preheat the oven to around 110c.

Cook pancetta with a bit of butter until it renders some fat, then add onions. Once onions soften, add carrots. Wait 5 minutes and then add celery and garlic. Once the celery and garlic soften add the beef mince. When this is lightly browned, add in the milk. Bring this to a boil and then simmer until most of the milk has reduced. Then add the chopped tomatoes, tomato purée, beef cube, nutmeg, and wine. Allow this to simmer until the liquid has reduced by a quarter. Season with salt and pepper to taste.

Add in bay leaves, cover pot, and and transfer to the oven. Cook for 4-5 hours, adding the jar of pasatta throughout (at 2 & 3 hours)

*notes: maybe less carrot, as finely chopped as possible. Also maybe less pancetta and another can or two of chopped tomatoes and more pasatta.

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One Pan Lemon Chicken & Grains

Ingredients:

• 2 tablespoons extra virgin olive oil

• 800g – 1 kg chicken breasts or small thighs

• kosher salt and pepper and onion powder

• 1 lemon, sliced (ideally Meyer)

• 2 tablespoons butter

• 3-5 cloves garlic, minced

• 2 cups Farro (or 1 cup orzo)

• 1/3 cup white wine

• 2 1/2 cups low sodium chicken broth

• 150-200g kale, roughly torn

• juice of 1 lemon

• 1 tablespoon chopped fresh herbs (I used thyme and parsley)

Instructions:

1. Preheat the oven to 400 F / 200 C.

2. Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. Season the chicken all over with salt, pepper, and onion powder. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the chicken.

4. To the same skillet, add the garlic and Farro. Cook until the garlic is fragrant and the farro toasted, about 2-3 minutes. Add the wine to the skillet and de-glaze the pan. Add the chicken broth, kale, and lemon juice. Bring to a boil over high heat and stir. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Transfer to the oven and roast for 15 minutes or until the chicken is cooked through.

5. Remove from oven and serve topped with fresh herbs.

Beef Stew



INGREDIENTS:

6 celery sticks, thickly sliced

2 onions, chopped

3 v. large carrots, halved lengthways then sliced into thick chunks

750g new potatoes, cut into bite size chunks 

5 bay leaves

3 sprigs thyme

1 tbsp olive oil

1 tbsp butter

3 tbsp plain flour

2 tbsp tomato purée

2 tbsp Worcestershire sauce

3 beef stock cubes, crumbled

850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

Up to 500ml vegetable stock 

INSTRUCTIONS:

Heat oven to 160C/140C fan/gas 3. Put the kettle on. 

Heat oil and butter in a large Dutch oven and thrown in the celery, onion, carrots, potatoes, bay leaves, and thyme sprigs. Soften for 10 mins, then stir in the flour until it’s absorbed, followed by the tomato purée, Worcestershire sauce, and beef stock cubes. Season with salt and pepper. 

Gradually stir in 600ml hot water and half the stock, then tip in the beef and bring to a gentle simmer. 

Cover and put in the oven for 2hrs, then check if more stock might be needed before cooking uncovered for 30mins – 1hr more until the meat is really tender and the sauce is thickened.

Butternut Squash Soup

INGREDIENTS:

2 large butternut squash (about 3 pounds), halved vertically and seeded

1 tablespoon olive oil, plus more for drizzling

½ cup chopped shallot (about 1 large shallot bulb)

1 teaspoon salt

4 garlic cloves, pressed or minced

1 teaspoon maple syrup

⅛ teaspoon ground nutmeg

Freshly ground black pepper, to taste

2 cups vegetable broth

1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

INSTRUCTIONS:

Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.

Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.

Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently.

If you have a high performance blender like a Vitamix (see notes if you’re using an immersion blender instead), transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can stir in any remaining broth later). Secure the lid and select the soup preset. The blender will stop running once the soup is super creamy and hot.

If you would like to thin out the soup you can add more stock or water but usually 2 cups is enough. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.

Serve immediately (I like to top each bowl with a little more black pepper). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

Middle Eastern Potato Salad

INGREDIENTS:

2 lbs new potatoes, unpeeled

6 green onions, sliced

5 garlic cloves, minced

1⁄3 cup olive oil

5 tablespoons lemon juice

3⁄4 teaspoon ground cumin

3⁄4 teaspoon salt

1⁄2 teaspoon black pepper

1 pinch allspice

1 pinch ground coriander

1 1⁄2 cups Italian parsley, chopped

1 1⁄2 cups cherry tomatoes, halved
INSTRUCTIONS:

In a large pot, put the potatoes and cover with cold water; salt and bring to a boil.

Cook potatoes for 10-12 min or until fork tender.

Cool and quarter, or cut into 8 pieces depending on size.

Meanwhile, in another large bowl, stir together the green onions, garlic, olive oil, lemon juice, ground cumin, salt, black pepper, allspice, and coriander.

Add the potatoes, parsley, and tomatoes; toss well to coat.

Recipe from: http://www.food.com/recipe/middle-eastern-potato-salad-178969