Spaghetti with homemade pesto and slow roasted tomatoes

.

Serves: 2 Time: 1 hour

  • 250g baby plum tomatoes
  • 120g fresh basil leaves
  • 4 cloves garlic, minced
  • 60g grated parmesan (or vegan alternative)
  • 40g pine nuts
  • 120ml olive oil
  • ½ tsp salt
  • 1tsp pepper
  • ½ tsp each dried oregano, basil and parsley
  • 120g spaghetti

.

http://stutab.plantbc.hop.clickbank.net

___________________________________________________________________________________________

To make the tomatoes:

Slice tomatoes in half lengthwise and place on a baking tray

Drizzle a little bit of oil over the top then the dried oregano, basil and parsley

Place the baking tray in a preheated oven (160c) for 30-40 mins

___________________________________________________________________________________________

To make the pesto:

In a food processor, pulse the fresh basil and pine nuts a few times

Then add the garlic and cheese and pulse another couple of times

Add the olive oil in a steady stream while the food processor is running slowly, occasionally stopping to scrape down the side of the food processor

___________________________________________________________________________________________

Cook your spaghetti according to the packaging

Add the pesto and tomatoes to the spaghetti with a little oil and mix together well

Serve and garnish with some fresh basil leaves and more parmesan

Halloumi with beetroot and lentil salad

.

Serves: 2 Time: 30 minutes

  • 250g halloumi (or vegan alternative)
  • 200g green lentils
  • 2 lemons, zest of 1, juice of both
  • 1 red onion, finely sliced
  • 400g can of chickpeas, drained and rinsed
  • 250g beetroot, cut into matchsticks
  • 10g fresh parsley, roughly chopped
  • 1 tsp chilli flakes
  • 3 tbsp olive oil
  • Salt and pepper to taste

.

http://stutab.plantbc.hop.clickbank.net

___________________________________________________________________________________________

Cook the lentils according to the packaging. Meanwhile mix the juice of 1 lemon and the red onion in a bowl with a pinch of salt and set aside.

___________________________________________________________________________________________

To make the dressing, stir together the juice of the other lemon the olive oil, chilli flakes and salt and pepper to taste in a measuring jug.

When the lentils are cooked, drain and pour into a large bowl along with the chickpeas, beetroot, parsley, onions and the dressing.

Heat a frying pan over a medium-high heat and fry the halloumi for 3 minutes on each side until golden brown.

___________________________________________________________________________________________

Serve the halloumi on top of the beetroot salad and garnish with the lemon zest.

Chicken, bacon alfredo

.

Serves: 2 Time: 30 minutes

  • 3 shallots, sliced
  • 2 garlic cloves, sliced
  • 2 chicken breasts, cut into bitesize pieces
  • 3 strips of bacon, roughly chopped
  • 500 ml double cream
  • 200g penne pasta
  • 1 tsp dried rosemary
  • 10g grated parmesan
  • Salt
  • Pepper

___________________________________________________________________________________________

Cook pasta to producers guidelines

Meanwhile, fry garlic and shallots until soft

Add chicken and cook until browned off

Add bacon and cook until browned off

Season with salt, pepper and rosemary

___________________________________________________________________________________________

Add cream (keep some spare in case sauce becomes too thick later) to chicken and bacon, cook for 3 minutes

Add parmesan and melt into cream

Drain pasta and transfer to chicken, bacon and cream pan                         

Stir through and cook for 3 minutes

Add more cream or parmesan as necessary and season to taste

___________________________________________________________________________________________

Plate and garnish with parsley and more parmesan

.

Cubanos

.

Serves: 4 (with some pork leftover) Time: 3 hours (plus 14 hours marinating)

  • 2.5 kg pork shoulder, scored after excess fat removed
  • 950ml orange juice
  • 150ml spiced rum
  • 120ml rice vinegar
  • 475 ml water
  • 7 cloves garlic, crushed
  • 2 tsp fresh sage, roughly chopped
  • 2 tsp fresh oregano, roughly chopped
  • 2 tsp fresh rosemary, roughly chopped
  • 2 tsp fresh thyme, roughly chopped
  • 4 bay leaves
  • 60g salt
  • 30g brown sugar
  • For the mojo marinade:
  • 60ml olive oil
  • 6 cloves garlic, crushed
  • 3 oranges, juice and zest
  • 6 limes, juiced (keep the rinds)
  • 60g fresh coriander, roughly chopped
  • 30g fresh mint, roughly chopped
  • 2 tsp fresh oregano, roughly chopped
  • 2 tbsp cumin seeds, crushed
  • 1 tbsp salt
  • 1 tbsp pepper
  • For the sandwiches:
  • 4 brioche buns
  • 4 tbsp unsalted butter
  • 8 slices thick ham
  • 12 slices swiss cheese
  • 3 dill pickles, thinly sliced
  • 30g mustard

.

___________________________________________________________________________________________

In a large bowl or casserole dish, whisk together the orange juice, water, vinegar, rum, garlic, oregano, rosemary, thyme, sage, bay leaves, salt and brown sugar. Add the pork, cover and refrigerate for at least 12 hours.

___________________________________________________________________________________________

In another large bowl, mix together all the ingredients for the mojo marinade.

Once the pork has been in the brine for at least 12 hours, transfer it into the mojo marinade bowl and rub to completely cover the pork. Cover and refrigerate for another 2 hours.

Remove and large pieces or herbs from the pork before placing into a preheated oven (75c) for 2 hours and 30 minutes. Remove from the oven and cover with foil, rest for 30 minutes.

Cut the pork into ¼ inch thick slices for the sandwiches.

___________________________________________________________________________________________

To make the sandwiches, slice the bread and spread butter on the inside. Place butter side down in a frying pan (medium heat) to toast the inside first. Keep the pan on the heat.

Meanwhile, heat a little veg oil in another frying pan and add the sliced pork in batches to sear and heat through. Repeat this with the ham.

Spread bustard on the top half of the bread and layer a few slices of the pork, ham, cheese and a few slices of pickle.

Close the sandwich before spreading butter on the outside of the top and bottom and toast the outside of the sandwich in the first frying pan.

___________________________________________________________________________________________

Serve on its own or with chips.

.