MAIN MEALS
Dinner….this is really why we are all here….for the main event in life, am I right?
MORE RECIPES
Italian Sausages in a Stew of Sauteed Shallot, Fennel, Roasted Garlic, Cannelleni Beans and Fresh Tomato
I absolutely love Italian Sausages. They are super porky with hints of fennel seed and reliably always bursting with juice. I wanted to create a hearty meal out of them - one that compliments the beautiful flavour of the sausage all in one pan. I'm not really reinventing the wheel here with a sausage and bean stew but by layering it with roast garlic, shallot fennel then topping it with beans, tomato, olive oil and parmesan it is different, it's got depth..and it's very good. If you're looking for a bean stew with a twist look no further, here I am.
RECIPE ( Serves 2, can easily be doubled)
INGREDIENTS:
4 Italian Sausages
1 Tbspn EVOO
1/2 bulb fennel thinly sliced
1 banana shallot (or 2 small red onion) thinly sliced
5 large garlic cloves roasted
1-2 sprigs oregano (or thyme sprigs)
300 ml (1 1/4 cup)chicken stock
1 can Cannelleni Beans
Mild red chilli to taste
One vine tomato chopped into cubes
Large knob of butter
Parmesan, parsley and EVOO to serve
INSTRUCTIONS
Roast garlic in foil 200C /400F degree oven for 30 minutes. Set aside.
In a large pan heat the oil and brown sausages all-around. Set aside.
Add the shallot and cook until browned about 5 minutes, add the fennel cook another few minutes, season. Add the roast garlic ( squeezed out of its’ skin), oregano/thyme sprigs, chilli and chicken stock. Bring to boil then simmer for 10 minutes. Add the beans, fresh tomato and sausages then cover simmering on low (for about 8 minutes or until cooked through). Finish by stirring in the butter.
To serve drizzle a generous glug of olive oil over, grated parmesan and fresh parsley. This is lovely with crusty bread and salad♥️
Creamy "Cacio-e-Pepe" Style Israeli Couscous with Egg Yolk & Chives
This is a recipe by Alison Roman from her cookbook Nothing Fancy
As a weekend storm approaches these pretty pearls of comfort is something you want to be diving into. This definitely tastes like Cacio-e-Pepe but there are a couple of welcoming differences to this recipe. 1) By using couscous this can be made ahead, set aside and resuscitated from claggy pasta to creamy luxury with more water very easily...so it's forgiving in nature. 2) The egg and the chive take it to the next-luscious level. So all in all it's nostalgically much like your first childhood crush- a rich, memorable bowl of cheesy love that isn't high maintenance. Enough said. Enjoy it.
RECIPE ( Serves 4)
INGREDIENTS
60 g/2 oz butter
2 Tbspn EVOO
6 garlic cloves thinly sliced
450g/3 cups packed grated parmesan or romano
2 tbspn chopped chives
4 large egg yolks
Salt and pepper
INSTRUCTIONS
Melt butter and EVOO in a large pot on medium and add garlic, cook until lightly toasted(2-3 min), add couscous season with salt and pepper and cook until toasted (2-3 min)
Add 5 cups (1.25 liters) water and bring to boil, reduce heat to medium and cook, stirring on a strong simmer until pasta is cooked (about 20 minutes). You can add more water if need be it needs to be saucy. Add cheese and lots of pepper and cook for a few minutes more until it has the texture of risotto. Transfer to a bowl, top with EVOO, chives, cheese and an egg yolk♥️.
LEMON CHICKEN WITH CARMELISED LEMONS & THYME
Sometimes life just needs to be easy therefore you can always rely on the combination of lemon and garlic when you have chicken. If you truly like to pucker up like me use a whole lemon- skin and all. This dish takes all of 25 minutes and it feels fancy and free. The lemon caramalizes in white wine and the chicken fat turning into a lovely zippy sauce. If you like lemons, zing your way into this one.
RECIPE (Serves 2 but can easily be doubled)
INGREDIENTS
2 chicken breasts skin on
1 large lemon sliced into approximately 7 slices
1 tablespoon olive oil
Few sprigs of thyme
2 smashed garlic cloves
1/2 cup/120 ml white wine
Feta cheese and herbs to garnish
INSTRUCTIONS
Preheat oven to 200C/400F. Salt the chicken, on medium high heat in a heavy pan heat olive oil and cook chicken skin side down without touching for 8 minutes. Flip chicken over and cook for an additional five. Set aside. Assemble the lemons in the pan and add garlic cooking for a few seconds until fragrant, put chicken back on top, add wine and thyme and put it in the oven until cooked. About 10-15 minutes. Drizzle a touch of EVOO over everything, then drizzle sauce over chicken and top with crumbled feta. Garnish with more thyme or parsley. Season to taste.