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Courgette, lemon & chilli tagliatelle

Jul 22

Posted by admin in pasta, pork, the recipes | No Comments

Courgette Lemon and Chillie

“This pasta dish with bacon and courgettes is deliciously rich and creamy”

  • 4 large courgettes
  • 500g tagliatelle or linguini
  • 105g pancetta
  • 1 red chilli , deseeded, if you like, and finely chopped
  • 2 egg yolks
  • 75g Parmesan, grated, plus extra to serve
  • 4 tbsp double cream or soya cream
  • zest of 1 lemon
Coarsely grate the courgettes, then place in a sieve over a bowl. Press to squeeze out all the liquid – this may take a few mins, but try to drain away as much as you can.
Cook the pasta in boiling salted water following pack instructions. Meanwhile, heat a large, non-stick frying pan, then dry-fry the bacon, stirring often, until crisp. Add the chilli and cook for 1 min more, then tip in the courgettes and cook on a high heat for 2-3 mins.
Mix together the egg yolks, cheese, cream and lemon zest. When the pasta is cooked, drain it, reserving a little of the cooking water. Tip everything back into the pasta pan and toss together. Divide into bowls to serve, with extra Parmesan.
Source: Good Food, June 2011
Servings/Yield: 4
Difficulty: Easy
Course: Main
Preparation: Prep 20 minutes, Cook 20 minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Chunky sausage & tomato pasta

Jul 20

Posted by the editor in british, pasta, pork, the recipes | No Comments

“Jazz up sausages with this spicy tomato pasta”

  • 1 tbsp olive oil
  • 4 thick pork sausages , cut into bite-sized pieces
  • 2 garlic cloves, crushed
  • 200ml medium white wine
  • 1 tbsp tomato purée
  • 400g can chopped tomatoes
  • 500g pack rigatoni or penne
  • handful basil leaves, torn, (optional)
  • Parmesan, to serve
Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.
Making it veggie or spicy Use veggie sausages, such as Cauldron Vegetarian Lincolnshire sausages, available from supermarkets. Or to make it spicy, add a pinch of dried chilli or 1 chopped red chilli as you fry the sausages.

Source : Good Food : November 2005

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in 25 min, Prep 5 min, Cook 20 min

Nutritional notes : Per serving : 655 kcalories, protein 24g, carbohydrate 103g, fat 16 g, saturated fat 5g, fibre 5g, salt 1 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Pasta Con Salsicca E Rosamarino

May 6

Posted by the editor in italian, pasta, pork, the recipes | No Comments

“Sausage and Rosemary, a perfect combination for this classic Italian dish.  You won’t believe how rich and creamy this sauce is until you try it”

  • 400 g fettucine
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 350 g italian sausage, thinly sliced
  • 1 sprig rosemary, chopped
  • 4 tablespoons parmesan cheese, grated
  • ½ glass dry white wine
  • 3 tablespoons tomato paste
  • 200 ml chicken stock
  • 2 tablespoons soya cream
  • salt and pepper

Heat the oil over low heat and add the onion and the garlic, cook until onion is golden.  Add the sausage and brown.  Add the wine and allow to evaporate.  Mix the tomato paste with the hot stock and add to the sausage mixture.  Add the rosemary, a pinch of salt and pepper to taste.  Allow to cook over moderate heat until the flavours are well blended.

Cook the fettucini al dente, drain and add to the sauce and mix well.

Add the cream and the cheese and mix well.  Serve immediately.

Notes : I found great Italian sausage at GS in Naxxar. Don’t confuse this with Maltese sausage, as the Italian version is far less saltier.

Source : Cucinare la Pasta

Servings/Yield : 4 servings

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Pan Fried Pork Chops with Apple

May 1

Posted by the editor in pork, the recipes | No Comments

“Great pork dish with the taste of apples”

  • 1/2 stick (4 Tbsp) 50 g unsalted butter
  • 4 prime pork loins
  • 2 apples, peeled, cored and diced into 1 cm pieces
  • 1 spring onion, peeled and finely chopped
  • 2 tbsp brandy
  • salt and freshly ground black pepper

Heat the butter in a large frying pan over a moderate heat, add the pork chops and cook for 16-18 minutes turning occasionally. Put to one side to keep warm.

Add the apple and onion and cook until softened, this will take approximately 5 minutes. Add the brandy and cook until absorbed. Season with salt and freshly ground black pepper.

Use to top the pork loins and serve with rice.

Notes : Would use a less sweeter apple next time.

Source : Julian Borg Barthet

Servings/Yield : Serves 4

Difficulty : Easy

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 3.00 out of 5)
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Sage and Leek Pasta

Apr 21

Posted by the editor in maltese, pasta, pork, the recipes | No Comments

“Sage and butter is one of the most loved combinations, this is a play on this combination with the fantastic flavour of leeks and pancetta”.

  • 140 g pancetta di fumatta
  • 25 g butter
  • 3 tbsp olive oil
  • 6 large sage leaves, roughly chopped
  • 2 large leeks, white part roughly chopped
  • splash of red wine
  • salt and freshly ground pepper
  • 150 g soya cream
  • 300 g pasta (We used Fussili)

Cook pasta to packet instructions.  In a deep frying pan, fry the pancetta in the butter and olive oil.  Once the pancetta is cooked well without getting crisp, add the sage and leeks and cook until soft.  Add a splash of red wine, season well with salt and pepper, once the wine has been integrated add the soya cream.

Source : Julian Borg Barthet

Servings/Yield : 2 servings

Difficulty : Easy

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 4.00 out of 5)
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Tortiglioni with Pancetta and Cannellini Beans

Mar 24

Posted by the editor in italian, pasta, pork, the recipes | No Comments

“A Farm style pasta combining beans and pancetta”

  • 4 tbsp extra-virgin olive oil
  • 1/2 onion, peeled and finely diced
  • 1 carrot, peeled and finely chopped
  • 1 celery stalk, finely diced
  • 140 g pancetta dolce cubetti (or 5 slices of pancetta)
  • 3 garlic cloves, peeled and minced
  • 800 g (2 cans) tomato polpa or whole tomatoes in a can
  • 400 g (1 can) cannellini beans, drained (borlotti or pinto beans can also be used)
  • salt and freshly ground pepper
  • 450 g Tortiglioni or other pasta
  • freshly grated parmesan

Heat the oil in a large frying pan.  Add the onion, carrot and celery, and cook over medium heat, stirring frequently, until the vegetables soften.  Add the pancetta and cook over medium-high heat until it gives off its fat.  Add the garlic and cook until it smells and looks like it has infused with the sauce.  Put the tomatoes in a food processor and pulse until it is a thick puree (careful not to liquidize it into a watery consistency) add to the sauce, and cook until the sauce thickens.  Add the beans and cook until the sauce continues to thicken, stirring being careful to not break up the beans.  Add salt and pepper.  Cook the pasta to packet directions and mix into the sauce once ready.  Serve with Parmesan at the table to be added to taste.

Source : Based on ‘Thin Rigatoni with Italian Bacon and Borlotti Beans’ from ‘Pasta Fresca’ by Viana La Place and Evan Kleiman aka. ‘Gnocchetti Rigati con Pancetta e Fagioli Borlotti’

Servings/Yield : 4-6 servings

Rating : 3 out of 5 I didn’t enjoy this sauce, however the wife loved it.

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 3.00 out of 5)
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Leek, pancetta & potato soup

Mar 16

Posted by the editor in pork, soup, the recipes | No Comments

“This soup keeps well in the fridge, and a fantastic starter for a pork meal”

  • 25 g butter
  • 70g pancetta cubetti affumicata
  • 1 onion, chopped
  • 400 g leeks, trimmed and sliced
  • 3 medium potatoes, peeled and diced
  • 1.4 l vegetable stock, hot
  • 142 ml soya cream
  • 70g pancetta cubetti affumicata, to serve

Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.

Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft.

Fry the remaining 70g of pancetta in a frying pan until crisp, and set aside.

Leave the soup to cool for a few mins, then blend in a food processor in batches until smooth, or use a hand blender if you have one. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with the crisp pancetta cubes and eat with toasted or warm crusty bread on the side.

Source : Derived from leek, bacon & potato soup in Good Food : April 2007

Servings/Yield : 4-6 servings

Difficulty : Easy

Preparation Times : Prep: 30 Minutes Cook: 30 Minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Spinach and pancetta pasta with soya cream

Feb 25

Posted by the editor in maltese, pasta, pork, the recipes | No Comments

“A creamy spinach dish, that is quick to make, but not too rich for people that don’t like spinach”.

  • 200 g spinach, frozen
  • 400 g pasta, we used fusilli
  • 70 g pancetta cubetti
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 garlic clove, minced
  • ½ tsp nutmeg, ground
  • 200 ml soya cream
  • 150 g ricotta cheese

Boil Pasta to packet instructions. Steam the frozen spinach, if you don’t have a steamer, just add the spinach to the pan without thawing first.

Fry the pancetta in a deep frying pan, once thoroughly cooked add oil and butter and add the garlic and nutmeg once the butter is melted. At this point you can add the steamed or frozen spinach to the pan. Cook the spinach for 5 minutes making sure it’s thoroughly cooked through, this also gives enough time to burn off any excess water from the spinach. Season well.

Once you are satisfied with the spinach, add the soya cream, and bring to a high simmer. Add the ricotta and stir until it’s melted in to the sauce.

Once the pasta is ready, add the pasta to the pan, and stir into the sauce.

Source : Julian Borg Barthet

Servings/Yield : 4 servings

Difficulty : Easy

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (3 votes, average: 4.67 out of 5)
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Oven-baked risotto

Dec 10

Posted by the editor in pork, rice, the recipes | No Comments

risottobakedbbc

“Cook this simple storecupboard risotto in the oven while you get on with something else – the result is still wonderfully creamy”

Heat oven to 200C/fan 180C/gas 6. In a large deep pan, fry the bacon pieces for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.

Transfer the mixture to an ovenproof pan or casserole dish and add the cherry tomatoes and the hot stock (I used a Knorr Cube), then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

Source : Good Food : September 2005 (Slightly changed in quantities and method)

Servings/Yield : 4 servings

Difficulty : Easy

Preparation Times : Prep: 5 Minutes 10 Minutes Cook: 25 Minutes

Nutritional notes : Per Serving: 517 kcalories, protein 22g, carbohydrate 63g, fat 20 g, saturated fat 10g, fibre 2g, salt 3.38 g (Nutritional notes will differ due to the reduction of the pancetta from 250g to 140g in this version)

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Bacon & pumpkin pasta

Nov 4

Posted by the editor in pasta, pork, the recipes | No Comments

“Try something different with a bacon & pumpkin pasta”

  • 3 tbsp olive oil
  • 140 g pancetta, or bacon cut into cubes
  • 1 small onion, thinly sliced
  • 25 g butter
  • 500 g pumpkin or butternut squash, peeled, deseeded and diced
  • 20 g fresh sage, finely shredded
  • 400 g pasta
  • 25 g parmesan, freshly grated, plus extra to serve

Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.

Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.

Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.

Notes : Making it vegetarian or greener – Fry halved mushrooms with the onion instead of pancetta. Or add a couple of handfuls of baby spinach before adding the parmesan.

Source : Good Food : September 2005

Servings/Yield : 4 servings

Rating : 4 out of 5

Difficulty : Easy

Cuisine : Asian : South East Asian : Thai

Preparation Times : Prep: 10 Minutes Cook: 20 Minutes

Nutritional notes : Per Serving: 634 kcalories, protein 23g, carbohydrate 81g, fat 27 g, saturated fat 6g, fibre 5g, salt 2 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (No Ratings Yet)
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