zesty anchovy, garlic & chilli linguine

I originally made this delicious dish with tagliatelle and then made it again for lunch yesterday….with linguine. They are both equally moreish and perfectly suited to the ingredients. Spaghetti is another great alternative!
If I was asked what my favourite pasta was I would have to say this one.
Besides anchovies being undeniably fishy, they are also incredibly salty, and I love salt. They add beautiful complexity to any dish or sauce and have a rich, umami flavour.

Served whole, chopped or emulsified into a sauce, this is one ingredient I always have in my kitchen.

This pasta is undeniably a delicious, simple and flavourful meal that you will return to again and again.

ingredients | serves 4 | easy
300g-400g linguine, cooked according to package instructions
2 birds eye chillies, finely chopped
12-16 anchovy fillets, finely chopped
zest and juice of 2 medium sized lemons
3t finely chopped garlic
bunch fresh parsley, finely chopped
bunch fresh cilantro/coriander, finely chopped
bunch chives, chopped
2T olive oil
2t anchovy oil
1T butter
black pepper
finely grated parmesan, to serve

how to
Heat the olive oil, anchovy oil and butter in a large skillet and cook the garlic on a low heat, while stirring, until cooked. Take care not to burn the garlic.
Turn off the heat and tip the cooked pasta into the garlic and oil mixture. Toss.
Add the remaining ingredients except the parmesan and toss to coat.

Serve with lots of parmesan and more black pepper on the side.


vegetable fried rice

I have very fond memories of delicious rice dishes in both Thailand and Bali during my travels. Unlike my mother, I love rice and can eat it with almost anything.
This is a delicious, healthy meal and a great way of using any leftover rice and extra vegetables you may have in your fridge. Perfect fried rice is best when using cold, leftover long grain rice. A very hot wok is ideal but a large skillet will also do.

To simplify things and ensure even cooking, I like to grate some of the vegetables that would normally take longer to cook.
Great on its own or served as a side dish, you will most definitely return for seconds.

ingredients | serves 4-6 | easy
2C long grain rice, preferably a day old
2T olive oil
2T butter
1/2 white onion, finely chopped
3 garlic cloves, crushed
1 large carrot, grated
1 large zucchini, grated
1c broccoli, florets
1c mushrooms, sliced
1/2c frozen peas
2t grated ginger
1/4c soy sauce
1T sesame oil
2t fish sauce
1/2t red chili flakes, optional
3 eggs, beaten
1/2c spring onion, sliced diagonally
bunch fresh coriander/cilantro, roughly chopped
salt to taste
black pepper
sesame seeds, garnish (optional)

how to
Heat olive oil & butter in a large wok or skillet. Fry the onion until glossy. Add the garlic and cook for one minute.
Add the carrot, zucchini, broccoli & mushrooms and cook for three minutes, tossing occasionally. Add the ginger & soya sauce, toss and cook one minute.
Add the rice, stir and toss as you cook for a further three minutes, then adding the peas, fish stock, sesame oil and chili flakes if using. Toss to coat and cook for three minutes.
Make a well in the center and add the eggs. Leave the eggs to cook for about a minute and then gently start folding the vegetable mixture through the eggs.
Season with salt & pepper and keep folding while the eggs cook.
Once the eggs are cooked, remove the wok / skillet from the heat.

Stir the cilantro through the mixture and garnish with the sliced spring onion & sesame seeds.

Serve warm.









Camembert, tomato & pea tagliatelle

Simple and delicious, this creamy pasta is on the table in twenty minutes!
Pasta is definitely a staple in my home and although we love meat, occasionally a meat-free meal is simply necessary.
Tagliatelle is the most common form of flat ribbon noodle and the creamy sauce sticks to it beautifully.
Comfort food at its best!
Serve with a generous shaving of Parmesan and a green salad.
To cook pasta, allow 80-100g raw pasta per person. For every 100g pasta, use 1 liter of boiling water and a teaspoon of salt in a large saucepan and cook rapidly.
To prevent the pasta from sticking together, add a teaspoon of cooking oil to the water.

ingredients | serves 4 | easy
300g uncooked tagliatelle, cooked according to package instruction
1/2 small white onion, finely chopped
2t crushed garlic
1 round camembert cheese, cut into blocks
3 large, ripe tomatoes, roughly chopped
100g sun-dried tomatoes, drained and roughly chopped
1c frozen peas (i used petit pois)
5 thyme stalks, leaves only
1/2c dry white wine
1/2c full fat cream
small bunch fresh parsley, chopped
parmesan
1/2t fine salt
good grind of black pepper
pinch red pepper flakes, optional
2T olive oil
1T butter

In a large skillet, heat the olive oil & butter and cook the onions until translucent. About three minutes. Add the garlic and cook for one more minute. Pour the wine into the skillet and cook until reduced. About three minutes.
Add the thyme, tomatoes & sun-dried tomatoes, stir to coat and cook for about five minutes.
Meanwhile, cook the pasta according to package instructions, reserving a bit of the pasta water after cooking.
Add the camembert and cook to melt, while stirring. Pour the cream into the skillet and season with salt, pepper & red pepper flakes, if using.
Once the cheese has melted into the ingredients, add the peas and cook for two more minutes.
Add the drained pasta and about two tablespoons of the reserved pasta water. Mix. Stir the chopped parsley through the pasta.

Garnish with parmesan and serve warm.







easy & quick chicken a la king

There are only so many hours in a day and I like making them count, especially since I so love spending time with my 15 month old. I am therefore always thinking of new, exciting recipes that are easy and simple to make. Meals that I can have on the table in almost no time at all but that are still delicious and impressive.
Thanks to modern poultry raising, chicken has been put on everyone’s table at a reasonable price. It remains one of the most convenient meats that is most adaptable.

I had leftover roast chicken, which was perfect here as it saved me a lot of time not having to cook chicken prior to making this dish.
There are hundreds of different chicken a la king variations, all of which really come down to the same thing. Some just like the chicken roasted while others prefer it poached. This is simply a matter of personal taste.

ingredients | serves 4 | easy
50g butter
45ml flour
200ml chicken stock
175ml full fat cream
2 cups cooked chicken, diced
60g sliced red or yellow pepper
1/2 white onion, chopped
1t crushed garlic
3 thyme sprigs, leaves only
200g button mushrooms, sliced
1T olive oil
1T butter
1c frozen peas
small bunch fresh parsley, chopped
1/2C walnuts, roughly chopped (optional)

how to
Heat the olive oil and tablespoon of butter in a pot. Add the chopped onion and saute until glossy. Add the sliced mushrooms and sliced red/yellow pepper. Cook for about 5 minutes. Add the garlic and cook for a further two minutes. Set aside.
Melt the 45g butter in the same pot, add the flour and stir to make a roux. Remove the pot from the heat and, using a whisk, add the chicken stock. Continue to whisk until you have a smooth sauce. Pour the cream into the pot, stir and cook for about ten minutes on low heat, stirring occasionally.
Tip the mushroom mixture and diced chicken into the pot, add the thyme leaves, stir and simmer for about ten minutes until thickened and heated through. Add the peas, stir and cook for two minutes.
Stir in the chopped parsley and top with chopped walnuts if using.

Serve with basmati rice or pasta.


pork, chorizo & orzo

The perfect TV meal! Quick and easy and perfect for a bowl and fork.
The orzo pasta can easily be replaced with rice or any other pasta like penne or farfalle. The choizo sausage adds a beautiful smoky flavour to this dish as well as depth so I will not recommend leaving it out of the recipe. You can however use pancetta or bacon instead.
I used pork sizzler sausages and removed the skin so that all the beautiful meaty flavour is easily released into my dish. Do not hesitate to replace the sizzlers with a different alternative such as a spicy sausage, or any other sausage of your preference. In turn, really making this dish your own.
Serve this dish with a simple side salad.
A great family meal, on the table in no time. My idea of food heaven!

ingredients | serves 4 | easy
3T olive oil
2T butter
1 small red onion, finely chopped
3 garlic cloves, finely chopped
1 small red pepper, seeded and cut into blocks
5 pork sizzlers or any other pork sausage of choice
2 chorizo sausages (160g), sliced and halved
2 spring onions, sliced diagonally
1 large or 2 medium sized tomato/s, roughly chopped
1.5C orzo / rosmarino pasta
5 sprigs thyme, leaves only
1tsp paprika
1C white wine
2.5C chicken stock
chives, for garnish
2T butter
1/2t salt
1/2t black pepper

how to do it
Using a sharp knife, cut down the sizzlers, opening up the sausage to reveal the meat. Gently fold out the inside and discard the skins. Break into even sized pieces, to get about 5 pieces from one sausage.
Set aside.
In a medium sized skillet, heat the olive oil &. butter. Add the onion to the pan and sauté until glossy, about two minutes. Add the pork sizzlers pieces and fry until browned on all sides.
Add the red pepper and toss for about two minutes. Add the chorizo & garlic and toss for a minute. Add the paprika and stir through.
Pour the wine into the skillet and cook for about 5 minutes on medium heat until reduced. Add the orzo / rosmarino pasta and stir to coat. Pour the chicken stock into the skillet, stir well and reduce the heat to low. Place a tight fitting lid on top and cook for about 15-20 minutes, stirring occasionally, until the pasta is cooked al dente. (The occasional stir will prevent the pasta from burning on the bottom).
Once the pasta is cooked and the broth reduced, add the chopped tomato, one sliced spring onion, thyme, salt & pepper.
Stir though and cook for a further four minutes, while stirring. Stir the remaining two tablespoons butter through the mixture.
Remove from the heat and garnish with the chives and remaining spring onion.

*You can also add parmesan shavings to this dish.

From my kitchen to yours, with love x