Sunday, 22 September 2013

Pea, Parmesan and Bacon Penne Rigate

So I am knee deep in washing and ironing as I start planning what clothes to pack for next week's travel back to sunny South Africa to see my folks and best friend Jen and Patrick.  Whipping up a quick and easy tummy warmer that freezes well.  Shaun is happy, he will have some heat-and-eats whilst I am away. Here we go ...

Penne Rigate pasta (1 cup pp)
100g bacon,diced
1 medium onion, diced
1 large clove garlic, chopped
Stalk celery, chopped
125g sugar snaps, whole
1 cup frozen peas
1 tbsp fresh mint, chopped
1 tsp salt
1/2 tsp pepper
Bottle store-bought pf 3 cheese pasta sauce (250g)
1/2 cup Parmesan grated

Cook pasta as per instructions on the packet.
Heat a little olive oil in a pan and saute bacon until crispy.
Add onion and garlic and cook for 2 min
Add celery, sugar snaps, peas, mint, salt and pepper and cook for another minute.
Add cheese pasta sauce and heat through on a simmer for 2 min.
Add Parmesan and pasta off the stove and mix well.

Voila ... as we say here.  Enjoy.

Sunday, 8 September 2013

Spicy Sausage and Prawn Jambalaya

Playing in the kitchen today I had so much fun with this one.  I felt like something tummy warming with a good kick.  Jambalaya is traditionally a Louisiana Creole dish of Spanish and French influence and is also a close cousin to the well- known saffron coloured paella, also of Spain origin.  This is my easy and affordable take on it ...

3 good spicy sausages (Chorizo)
Olive oil for frying
2 red onion, chopped
1 red pepper, seeded and chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp cracked pepper
1 tbsp Paprika
1 red Chilli (optional)
250g long grain rice
1 can tomatoes with garlic & herbs
1 tsp sugar
400ml chicken stock
200g cooked prawns, shells off

Fry sausages for 3 - 4 min in a little oil in a deep frying pan, remove from pan.
Cook onions for 5 min or until soft (add a little oil if needed)
Add red pepper, garlic, salt, pepper, paprika and chilli and cook for a few minutes.
Stir in the uncooked rice to coat grains well.
Add tomatoes, sugar and enough stock to cover rice.
Pop on the lid and simmer for about 12-14 minutes until rice is tender.
5 min before cooking time ends, add Chorizo sausage and stir in well.
Cover and continue to cook for the balance of the 5 min.
Stir in prawns and heat through, lid on.

Serve straight away

Can't wait to do this again in winter when the snow is falling with a good bottle of red.
Hope you had a super weekend!

Sunday, 1 September 2013

Boeuf Bourguignonne

Recently I enjoyed a 48hr whirl-wind weekend in Paris.  We had no pre-made plans except to see all the famous sites in one day - which we did, and only eat in restaurants that were 'red', be it in their chairs, table clothes or awnings and we were not disappointed once!  I can honestly say that I ate the best Boeuf Bourguignonne I have ever eaten in a simple little side street cafe.  And yes, with my persuasive ways, got their secret ingredient  in their recipe.  Here it is, with a little tweak from me are going to need a slow cooker for this one.

(This is for you John Quinan)

1 1/2 kg stewing beef
60g butter
2 tbsp brandy
1 carrot peeled, grated
1 tsp salt
1/2 tsp pepper
2 cups red wine (Full bodied - Bordeaux or Burgundy)
1 cup port
1/2 cup beef stock
1/2 cup tomato puree
2 bay leaves
2 cloves garlic, minced
1 Sprig thyme
120g smoked ham, cubed (smoked)
200g baby onions, stalks removed, peeled

Cut beef into cubes.
Heat butter in a large saute pan and add meat in small quantities and brown.
Return all meat to the pan, add brandy and cook off for 2 min.
Add carrots, salt, pepper,wine, port, stock, tomato puree, bay leaves, garlic, thyme and ham, and bring to the boil.
Reduce heat, cover and simmer 1 hour on top of the stove.
Transfer meat and liquid into a slow cooker.
Stir in blended corn flour with remainder stock, stir well.
Add onions, cover and cook for 6 hours on automatic.

Bon Appetite ... and here is to the beautiful, friendly city of Paris.