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Cooking, Recipe and Food Blog

Satay Pork

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Very easy to make, especially if you’re using Peanut Butter to save time. This sauce can be applied to a number of meats, but the classics are Pork and Chicken – you’ll be able to adjust the strength over time when you’ve got a bit more practice, but above all, make sure you’re going to enjoy them!

Satay Sauce

To Serve 4
420g Pork Loin Steaks
8tbsp Dark Soy Sauce
5tbsp Sweet Chilli Sauce
2tbsp Brown Sugar
2tbsp Lime Juice
2cm Piece Root Ginger, peeled and grated
2 Garlic Cloves, peeled and crushed
1tbsp Chilli Oil
175g Crunchy Peanut Butter
150ml Coconut Milk
2tbsp Chopped Fresh Coriander

1. Cut the Pork Steaks into strips about two centimetres wide. Mix six tablespoons of the Soy Sauce, three tablespoons of the Chilli Sauce, the Brown Sugar, Lime Juice, Ginger and a Garlic Clove in a non-metallic dish, then mix in the Pork Strips. Cover with Clingfilm, then leave to marinate in a refrigerator for at least two hours, stirring occasionally.
2. Put some Wooden Skewers in a tub of Cold Water to soak for two hours.
3. Cook the other Garlic Clove in the Chilli Oil over a medium heat, for a minute or two. Begin to add the remaining ingredients slowly (except for the Coriander), and stir until smooth. Make sure you don’t have any patches stuck to the base of the pan. Cook over a low heat until simmering, then remove from the heat and stir in the Coriander.
4. Thread the Pork onto the Skewers, and discard the remaining marinade. Grill for eight to ten minutes, until cooked through. Serve with the Satay Sauce in a dipping bowl and some Lime Wedges

Photo Courtesy of: Juro Tanaka

Spiced Beef and Chilli Blinis

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A Blini is a little bite-sized hors d’oeurve, made from a thin, Russian Style pancake, with some sort of topping on it – in this case, the ever-so-popular Spiced Beef and Chilli, with a topping of Guacamole.

Spiced Beef

Very popular at gatherings and parties, you can easily change the toppings to something you prefer.

To make 32
150g Strong White Flour
5g Self-activating Dried Yeast
Pinch Sugar
Pinch Salt
2 Eggs, separated
100ml Sour Cream
190ml Milk
2tbsp Paprika
2tsp Mild Chilli Powder, plus extra for dusting
1tbsp Ground Cumin Powder
3tbsp Olive Oil
675g Lean Sirloin or Rump Steak
2tbsp Tomato Chutney
2tbsp Guacamole

1. Sift the Flour into a large bowl, then combine with the Yeast, Sugar and Salt. Begin to add the Egg Yolks, Sour Cream and Milk, before beating until smooth. The consistency should be similar to Pancake batter.
2. Make sure you get all of the Dry Ingredients off of the side of the bowl, as you now need to cover the bowl with a sheet of Cling Film and leave to prove for at least two hours. The mixture will froth up, as opposed to increasing in volume like Bread or Dough. The mixture will be ready when the surface is covered with small bubbles, about one or two millimetres across.
3. Whisk the Egg Whites until they foam and increase in volume, but they shouldn’t hold their shape. Fold into the Mixture.
4. Place some Clarified Butter into a frying pan, set over a medium heat, then place teaspoons of the Blini Mixture into the pan to cook slowly – they should be golden brown when cooked, with small bubbles on top of them.
5. In a small bowl, combine the Paprika, Chilli Powder and Cumin powder, along with the Olive Oil. Brush the Steak with this mixture, then cover and chill for at least an hour.
6. Heat a grill to a medium heat, then cook the Steak to your preference, then leave to stand for five minutes. Warm the Blinis under the grill, then spread evenly with the Tomato Chutney.
7. Cut the Steaks into small strips, present on top of the Blinis with a small amount of Guacamole, before dusting with the extra Chilli Powder.

Photo Courtesy of: Gary Soup

Tomato and Chilli Chutney

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Left unopened, these jars will last around a year – when they’re open, store them in a fridge and use within two weeks, and they’ll be great still.

Tomato and Chilli Chutney

You can use these as presents, or as a treat every so often – served over a Jacket Potato, with a Salad or on Toast as a spread.

To make 3 Jars
1.5kg Vine Ripened Tomatoes
3 Medium Red Onions, peeled and chopped
2 Bramley Cooking Apples, peeled, cored and roughly chopped
3cm Root Ginger, peeled and grated
3 Large Red Chillies, finely chopped (remove the seeds for a milder flavour)
2 Garlic Cloves, finely chopped
150g Sultanas
600ml Red Wine Vinegar
350g Light Soft Brown Sugar
1 1/2level tsp Mustard Powder

1. Make a small cut in the base of each Tomato, and place in a heat-proof bowl. Pour enough boiling water to cover them, and leave to stand for a minute. Drain off the Water and skin the Tomatoes. Chop Roughly, then place in a Large Saucepan.
2. Add the Onion, Apple, Ginger, Chillies, Garlic, Sultanas and a teaspoon of Salt to the Saucepan, then stir. Place on a medium heat, then add the Red Wine Vinegar, Soft Brown Sugar and Mustard Powder, then bring to the boil, stirring occasionally.
3. Simmer without a lid on for two hours, or until the mixture is thick – the exact time will depend on the thickness of the pan, and the heat used. As it thickens up more, start to stir more to prevent anything sticking to the base of the pan.
4. Wash the Jars that you are going to use in hot soapy water. Rinse clean of any suds, and place in the Oven, open side down at 140C for twenty minutes.
5. Test the Chutney is ready. To do this, draw a wooden spoon across the base of the pan, and if you can clearly see the base of the pan, it’s ready!
6. Spoon the chutney into the Jars, then leave to cool. Leave to mature for at least six weeks before eating, to give the flavours a chance to mature and the Vinegar taste to mellow slightly.

Photo Courtesy of: Elin B

Danish Hash

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Very quick to make, this dish is very simple as well. It’s hot, tasty and full of nutrition – a personal favourite after a weekend.

Danish Hash

The Root Vegetables in the meal provide a heap of Carbohydrates – essential to give you energy, and the Bacon will provide a great amount of Protein which will help re-build any muscle tissue spent over the course of exercise.

To Serve 4
1 Large Onion
3 Garlic Cloves, roughly chopped
1/2tsp Crushed Dried Chilli, optional
4tbsp Extra Virgin Olive Oil
110g Bacon, or 1 Packet Lardons
3 Carrots
3 Large Potatoes
1 Parsnip or ¼ Swede or ¼ Turnip
Black Pepper, to taste

1. Peel and Chop all of the Vegetables into cubes, around one centimetre square.
2. Using a Large Pan with a lid, cook the Onion, Garlic and Chilli in the Oil over a low heat until the Onion is soft.
3. Cut the Bacon into similar sized pieces then add to the pan. Cook with the lid on for a couple of minutes, checking regularly.
4. Add all of the vegetables into the pan and stir until all coated in Oil – you can add more if needed.
5. Cook with the Lid on for a fifteen to twenty minutes, checking on a frequent basis. If the Hash starts to stick, then add a small amount of Water.
6. Remove the lid and turn up the heat, cooking until the Hash is crispy and there’s no fluid left in the pan.
7. Serve with a handful of Green Leaves such as Rocket or Baby Spinach – you could even place a poached Egg on top for added protein, colours and flavours.

Photo Courtesy of: joyosity

Enfrijolades

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Slight variation on the traditional Tortilla, this dish (known as enfrijolades) combines a whole host of flavours – ranging from the Spices and herbs, through to the Chilli Beef and Refried Beans.

Tortillas

Serve it with Guacamole and Salsa, to help it become a more filling lunch or snack!

To Serve 4
75g Wholemeal Flour
2tsp Lard
50ml Water
2tbsp Oil
450g Canned Borlotti Beans, drained
2 Onions, peeled and finely chopped
1tbsp Chopped Fresh Coriander
175g Minced Beef
1 Red Chilli, sliced
1/2tsp Chilli Powder
2 Garlic Cloves, peeled and finely chopped
2tbsp Tomato Puree
Soured Cream
Guacamole
Salsa

1. To make the Tortilla, sift the Flour into a large dry bowl, then rub the Lard into it, until the mixture resembles Breadcrumbs. Stir in the Water to make a soft dough, then knead on a floured surface and cover with a warm, damp towel, then leave for an hour.
2. Divide the Dough ball into four equal portions, then shape into balls, before flattening with a rolling pin. Heat a large heavy based pan over a medium heat until the pan is very hot.
3. Place one Tortilla portion in the pan, fry for thirty seconds on one side, then turn over and cook for a further ten seconds. Keep warm in a low heated oven, and repeat with the other portions to make four Tortillas.
4. To make the re-fried beans, heat the Oil in a large pan, then add the Beans and half of the chopped Onion to the pan, cooking for around fifteen minutes. Mash lightly with a fork, add the chopped Coriander, and then cook for another ten minutes.
5. In a new pan, dry-fry the Minced Beef, add the remaining Onion and sliced Chilli in a large pan for three minutes, stirring all the time. Add the Chilli Powder, Garlic Cloves and Tomato Puree to the pan, then cook over a low heat for ten more minutes until hot through.

To serve, layer the Tortilla, with the Beans on top, then the Chilli beef on top, with a small amount of Soured Cream on top. Serve on a plate with Guacamole and Salsa.

Photo Courtesy of: shannonpatrick17

Beef Chilli Soup

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A very hearty, warming dish, based on a traditional Chilli recipe. Serve it with some fresh crusty bread as a great starter for any meal. The consistency shouldn’t be very watery, but it should be a bit more liquid than a more traditional Beef Chilli! After one or two attempts, you’ll begin to recognise if you need to add more Stock, or not add as much!

Beef Chilli Soup

To make it a bit milder, remove the Chilli seeds after you’ve sliced it up – and to make slicing the Chilli easier, freeze it first – it’ll also last longer in the freezer, still retaining the colour and flavours.

To Serve 4
1tbsp Olive Oil
1 Onion, peeled and finely chopped
175g Minced Beef
2 Garlic Cloves, peeled and finely chopped
1 Red Chilli, sliced
25g Plain Flour
400g Can Chopped Tomatoes
600ml Beef Stock
222g Canned Kidney Beans, drained and rinsed
2tbsp Chopped Fresh Parsley
Salt and Pepper

1. Heat the Oil in a large frying pan, then add the Onions and Minced Beef. Cook until browned off and sealed – around five minutes.
2. Whilst stirring, add the Garlic, Chilli and Flour, then cook for a minute. Add the Can of Chopped Tomatoes, and start adding the Stock into the pan and bring the pan to the boil.
3. Stir in the Kidney Beans, and season very well with Salt and Pepper, before covering tightly with a lid and simmer for twenty minutes.
4. Add the Chopped Parsley, and season to taste. Serve fresh from the pan, along with some Crusty Bread.

Try serving with a big spoonful of Sour Cream on the side as well – just to add a cooling edge if you’ve made it quite hot to taste.

Photo Courtesy of: rjw1

Baked Vegetables with a Spicy Sauce

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A simple dish, that can be used as a side for a range of meats – especially Roast dinners such as Chicken, Beef or Pork – you name it, this dish can go with it. It’s best served with a simple tasting dish, otherwise the combinations of the flavours will be too overpowering, and you may not fully appreciate the range of tastes that are on offer.

Vegetables

To Serve 6
8 Cherry Tomatoes
3 Rosemary Sprigs
125ml Extra Virgin Olive Oil
Coarse Sea Salt and Pepper
1 Red Pepper, deseeded and halved
1 Yellow Pepper, deseeded and halved
6 Shallots, peeled
1 Aubergine, cut into thin slices
3 Courgettes, thickly sliced
1 Fennel Bulb, quartered lengthwise
175g Parsnips, halved
125g Baby Sweetcorn, halved lengthwise
225g Mushrooms, left whole
1tbsp Sunflower Oil
1 Small Onion, peeled and finely sliced
1 Garlic Clove, peeled and finely sliced
1 Green Chilli, peeled and finely sliced
2tsp Capers
2tsp Soft Brown Sugar
Juice of ½ Lemon
175g Passata

1. Cut a small cross in the base of each Tomato, but make sure you leave them whole. Strip the Rosemary Leaves, and chop finely before adding them into a bowl with the Olive Oil, Salt and Pepper. Add the Tomatoes, Peppers, Shallots, Aubergines, Courgettes, Fennel, Parsnips, Baby Sweetcorn and Mushrooms, turning to make sure they are coated evenly, leaving to absorb the flavours for at least an hour.
2. Put all of the Vegetables (except for the Tomatoes) into a large, flat baking tray, and put in the oven at 220C, turning and basting for around forty minutes, until they are cooked through and browning slightly. Add the Tomatoes after thirty minutes.
3. For the Spicy Sauce, heat the Sunflower Oil, and add the sliced Onion, Garlic, Chilli and fry until they are starting to soften. In a food processor, add the Capers, Sugar, Lemon Juice and Passata, and blend until smooth. Season to taste with Salt and Pepper, and add to the Chilli mixture in the pan. Cover the pan and cook for five to ten minutes, stirring from time to time.
4. Once cooked, allow the Vegetables to drain slightly of the Oil, and serve on a plate, with the Sauce to the side

Photo Courtesy of: AndyRob

Lamb and Lentil Bake

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Crisp, light Filo pastry with juicy Lamb and soft Lentils is a beautiful dish.

Filo Pastry

Be careful with handling the pastry – it’s really easy to rip or tear, so cover it with clingfilm or a tea towel to keep it damp, to avoid it drying out and becoming fragile.

To Serve 4
2tbsp Vegetable Oil
125g Onion, peeled and Finely Chopped
2.5cm Root Ginger, peeled and finely chopped
1 Garlic Clove, peeled and Crushed
1/2tsp Chilli Seasoning
1/2tsp Paprika
1/2tsp Dried Marjoram
225g Minced Lamb
175g Red Lentils
2tbsp Tomato Puree
2tbsp Lemon Juice
50g Raisins
600ml Chicken Stock
Salt and Pepper
50g Butter
About 125g Filo Pastry
Poppy Seeds

1. Heat the Oil up In a large saucepan, and cook the Onions for about five minutes. Add the Ginger, Garlic, Chilli, Paprika and Marjoram, and cook for another minute, stirring constantly.
2. Add the Minced Lamb to the pan, and cook until it changes colour, and has no large lumps left, before mixing in the Lentils, Tomato Puree, Lemon Juice, Raisins and the Chicken Stock. Cover and cook for around twenty to twenty five minutes, or until the Lentils and Mince are tender and soft, and most of the liquid has been absorbed. Remove the cover, and heat the pan to boil off any excess liquid, stirring occasionally, and season to taste. Place the mixture into a bowl, and allow to cool completely.
3. Melt the butter, and grease a loose-based flan tin. Line with sheets of the Filo Pastry, brushing with the melted butter between each layer, and overlapping them in a random pattern. There shouldn’t be any spaces in the Pastry, and any excess should be hanging over the edge of the tin.
4. Spoon the cold Mince and Lentil mixture into the case, and wrap the excess Pastry over the top to cover the mixture in the middle. Brush with butter, and garnish with any trimmings of the Pastry, before brushing with any butter left over. Sprinkle the Poppy Seeds over the top, then cook at 190C for around fifty to fifty five minutes, covering with foil after the first thirty to thirty five minutes.

Allow to stand and cool for ten minutes before serving.

Photo Courtesy of: Mart_Moppel

Skewered Tiger Prawns with Parma Ham

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Grilled inside, these taste great, and are superb party food – either as a starter on a plate accompanied with a fresh Green Leaf salad, or as a canapé on cocktail sticks or as they are, but grill them outdoors on a barbecue and then enjoy a complete masterpiece – especially after a couple of practice runs to know how much time the Prawns will need to be cooked to perfection!

Grilled Prawns

For a variation on this recipe, add wedges of Lemon or Lime onto the Skewers, before grilling. You could also try mixing a tablespoon of White Rum into the Marinade. If you want a bit more heat, leave the Chilli Seeds in the marinade mixture.

To serve 4
225g Raw Tiger Prawns
65g Parma Ham
1 Shallot, peeled and finely Chopped
1 Garlic Clove, peeled and Crushed
1tsp Wholegrain Mustard
1 Small Red Chilli, deseeded and finely Sliced
1tbsp Olive Oil
½ Lemon, juiced
Salt and Pepper

1. Peel the Prawns, discarding the heads and removing the black vein down the back. Wash and dry them very well, before threading onto Skewers which have been soaking in warm water for at least thirty minutes.
2. Cut the Parma Ham into slices, and wrap around the Prawns.
3. Mix the Shallot, Garlic, Mustard, Chilli, Olive Oil and Lemon Juice together, before seasoning to taste with Salt and Pepper. Pour over the Prawn Skewers and chill for around one to two hours in a refrigerator, turning every fifteen to twenty minutes.
4. Heat a grill up, and then drain the Skewered Prawns, and cook for four to six minutes, basting with the marinade
and turning occasionally.

Photo Courtesy of: Navin75

Garlic Prawns

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A very popular part of the traditional Spanish Tapas meal, this dish is a great idea to have as an alternative to plain Prawns as a starter.

Garlic Prawns

Very fast to make – including preparation, this dish takes just ten minutes, which is great when you consider how tasty and versatile they can be – use in a Fish Pie, or Paella, or in hundreds of other seafood dishes that are around.

To Serve 4
1tbsp Olive Oil
3 Garlic Cloves, Thinly Sliced
1 Red Chilli, Deseeded and Finely Chopped (optional)
400g Large Frozen Cooked and Peeled Prawns
Small Bunch of Parsley
Juice of 1 Lemon
Salt
4 Slices of Crusty Bread or Ciabatta, to Serve

1. Heat the Olive Oil in a medium pan over a medium-hot heat.
2. Add the Garlic and Chilli (if using) and cook for one to two minutes, until the Garlic is softened. Add the Prawns to the pan, and four tablespoons of water. Sprinkle with a pinch of Salt.
3. Stir Fry for three to four minutes, before adding the Chopped Parsley, and squeeze the Lemon Juice over the top.
4. Drain off three quarters of the juices, and serve.

If you’re using for other dishes, try to prepare as close to the time as possible, as freezing this dish isn’t recommended. If the other recipe requires them to be cold, chill for at least an hour.

Photo Courtesy of: Kirti Poddar

Mixed Bean Chilli

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Colourful, taste and cheap to make, this dish makes a superb mid-week supper, especially when served with rice.
Mexican Bean Chilli
Because of the time taken to soak, pre-cook and cook, it’s best to plan well in advance, and then use a slow cooker, left on all day whilst you’re out. Make sure you vigorously boil the Kidney Beans and Black beans to destroy the toxins that are in them.

To Serve 6
2tbsp Corn Oil
1 Onion, chopped
1 Garlic Clove, finely chopped
1 Fresh Red Chilli, finely chopped (deseed if you want less heat)
1 Yellow Pepper, deseeded and chopped
1tsp Ground Cumin
1tbsp Chilli Powder
115g Dried Red Kidney Beans
115g Dried Black Beans
115g Dried Pinto Beans
1l Vegetable Stock
1tbsp Sugar
Salt and Pepper

1. Heat the Oil in a large, heavy-bottomed Saucepan and add the Onion, Garlic, Chilli and Yellow pepper and cook over a medium heat, stirring occasionally for five minutes. Mix in the Cumin and Chilli Powder, and stir for one to two minutes. Add the drained beans and stock and bring to the boil and keep boiling for fifteen minutes.
2. Pour the mixture to the Slow Cooker, cover and cook for around ten hours until the Beans are tender – if you’re leaving it for the entire day, it’s worth putting a little extra liquid in to make sure it doesn’t dry out too much.
3. Season with Salt and Pepper, ladle a third into a bowl, and mash well using a Potato Masher. Return the mashed beans to the Slow Cooker, and stir in well with the sugar.
4. Serve, sprinkled with Chopped Fresh Coriander

Photo Courtesy of: KSDigital

Beef with Chilli and Black Bean Sauce

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Beef with Black Bean SauceSince we’re getting all Christmas-y, here’s a completely non-related dish guaranteed to get you in the mood for festivities!

Okay, so it’s not exactly a Turkey Dinner, with all the trimmings, but it’s a very nice treat – especially with a nice, thick, sticky sauce…mmm! Serve with fresh cooked rice or noodles

To Serve 4
600g Beef Fillet, cleaned of any fibres, cut into thin slices
1/3 Cup Oil
2tbsp Spring Onions
2tbsp Dry Sherry or Dry Vermouth
1tsp Salt
1tsp Sugar
½ Red Pepper, cut into thin strips
1 small Red Onion, thinly sliced
1 heaped tbsp Ginger, cut into thin strips
3 Garlic Cloves, finely chopped
2tbsp Dry Sherry, or dry white wine
2tbsp Black Bean Sauce, from a jar
1tbsp Vinegar
1/2tsp Sesame Oil
2 large red Chilli Peppers, cut into diagonal pieces

1.       Mix the Meat with two tablespoons of the Sherry (or Vermouth), Salt and Sugar, and keep covered in the fridge for thirty minutes.
2.       In a large, heavy pan or wok, heat some of the oil until very hot, and fry half the Meat for thirty seconds, and then repeat with the other half of the meat.
3.       Fry the Onion, Ginger and Garlic for thirty seconds, before adding the Meat back to the Wok, with the remaining Sherry and stir until warmed through.
4.       Add the Black Bean sauce, Sugar, Soy Sauce, Vinegar and Sesame Oil to the pan, and continue cooking for another minute.
5.       Finally add the Chilli Peppers and Pepper to the pan, and continue stirring for another thirty seconds, before serving.

Photo Courtesy of: Avlxyz

Spicy Meatballs

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Full of flavour, with a small chilli kick to them – these Italian meatballs will become a firm favourite in any family house. If you want, remove some of the white wine.

Serve with some fresh made, toasted Ciabatta, and garnish with a sprinkle of parmesan and basil.

To serve 4

400g Lean Minced Beef

2tsp dried mixed Italian Herbs

30g breadcrumbs

1 Small Red Onion, finely chopped

4tbsp Olive Oil

4 cloves of Garlic, finely chopped

1 mild red Chilli, finely chopped

125ml White Wine

2tso fresh Oregano, or 1/2tsp Dried

1can of Chopped Tomatoes

180g Cherry Tomatoes, cut in half

4 sprigs of Basil, left whole

350g of your favourite Pasta

4tbsp grated Parmesan Cheese

1.       Mix the herbs, breadcrumbs, meat and onion in a large bowl, and season.

2.       Roll into twenty, even sized balls, before heating 2tbsp of Oil In a frying pan. Fry the meatballs in batches for around five minutes each batch, turning until light brown all over. Remove from the pan, and set aside.

3.       Heat the remaining oil in a pan, add the Chilli and Garlic and cook for one minute, add the wine and then boil until reduced by half. Stir in the Oregano, Tomatoes and Basil, and then bring to the boil for fifteen minutes.

4.       Add the meatballs, and simmer for five minutes.

5.       Cook the pasta according to taste, drain, then serve with the meatballs, with a sprinkle of Parmesan and basil for decoration.

Photo Courtesy of Avlxyz

Lamb Pittas, with a Chilli Yoghurt dip

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A great dish for Lunch or Dinner. Try to use the larger, fluffier Pittas that are available in some Delicatessens rather than the flatter ones in a Supermarket. The thinner the patties, the faster and crisper they will be. Try adding freshly chopped Mint into the Lamb Mince, or other herbs to mix up the flavourings and give you more variations. You can make entire batches of different flavours, and let people pick and choose what they want for BBQ’s and parties.

To serve 4
500gLamb Mince
2 tbsp Olive Oil
1 tbsp Vinegar
1 tsp Mustard
100g Natural Yoghurt
1 tsp Chilli Powder

1. Divide the Lamb Mince into 8 evenly sized, thin patties, and place in the fridge to chill for at least 10 minutes
2. Mix 1 tbsp Olive Oil, 1 tbsp Vinegar, 1 tsp Mustard, 1 tsp Chilli Powder and 100g Natural Yoghurt together and chilli in the fridge
3. Heat 1 tbsp Olive Oil in a pan and fry until piping hot, and cooked all the way through.
4. Toast or grill 4 white Pitta breads, and halve them. Spoon and spread some of the chilli yoghurt inside, and put two of the patties in each one.

Photo courtesy of Roland

Chilli and Spinach Potatoes

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A delicious side for Lunches or Dinners, this is a great twist on classic New Potatoes to make it something more interesting.

To serve 4
750g New Potatoes
1 tbsp Olive Oil
1 Red Chilli (deseeded and finely chopped)
200g Spinach
Black Pepper (to taste)

1. Cook the New Potatoes
2. Heat the Olive Oil in a pan, and add the Chilli, fry for a couple of minutes on a low heat
3. Add the Spinach, and stir in until wilted
4. Drain and lightly crush the Potatoes, then mix in the Spinach and Chilli.
5. Season to taste with Pepper, then serve.

Baked Chilli Pineapple

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A friend of mine had been travelling in New Zealand, and came back preaching about this served with ice cream!

Serves 4
1 sweet Pineapple
300g Caster Sugar
3 red Chillies (chopped)
5cm of Ginger (grated)
100ml dark rum
1 tbsp honey
Seeds of 1 Vanilla pod

1. Remove the skin and core from the pineapple, and cut into rings about 1cm thick
2. Put the Sugar, Chillies, ginger and vanilla seeds into a blender, and pulse until a fine powder
3. Slowly add the powder into the rum and honey (If you’ve got children, use another tbsp of honey instead of the rum). Leave for 15 minutes to infuse all the flavours
4. Lay the pineapple rings out and spread the mix over both sides, before leaving for as long as you want – I’d say a minimum of 30minutes. At the same time, heat the over to 200 C/ 400 F/ Gas Mark 6.
5. Cook the Pineapple for about 10 or 15 minutes, or until the sugar starts to caramelise
6. Serve Hot

Baked Gnocchi with Chilli

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A great treat for dinner, this classy dish will leave your guests looking for more!

Serves 4
1kg Gnocci
1 Onion (finely chopped)
1 Red Chilli (deseeded and finely chopped)
2 tbsp Red Pesto
390g Chopped Tomatoes
3 tbsp Olive Oil
2 cloves of Garlic
3 slices Bread (try a mix of white and brown)

1. Preheat the oven to 170 C/ XXX F/ Gas Mark 3
2. Heat 1 tbsp Olive Oil in a pan, add the Onion and Red Chilli, and cook until soft
3. Stir in the Red Pesto, Chopped Tomatoes, the rest of the Olive Oil, the Garlic and 200ml of water. Simmer for 5 minutes
4. Cook the Gnocchi according to the pack instructions (different packs and styles have different cooking instructions), and drain. Add to the Tomato sauce
5. Pour the Gnocchi, Tomato sauce, Pesto, Onion, Chilli, Oil and Garlic into an oven proof dish. Pulse the bread in a blender to make breadcrumbs, and top the dish with them
6. Bake for 20 minutes, and serve straight away