Spaghetti with Anchovies and Peppers

I'm on a serious pasta buzz at the minute. I love it. It's quick to cook, cheap to buy and acts as a vehicle for the most delicious of sauces. This dish is no different. The sweetness of the peppers with the salty anchovies and the hot chilli creates the perfect balance, great for any evening meal. Give it a try. The ingredients are cheap and all are readily available.

Serves 2

3 tbsp Extra-Virgin Olive Oil
1 clove of Garlic (finely chopped)
1 Chilli (finely chopped)
1 Red Pepper
1 Green Pepper
6 fillets of Anchovies in Oil (finely chopped)
Handfull of Flat Leaf Parsley (finely chopped)
240g Spaghetti
Sea Salt and Freshly Ground Pepper

1. Place the two peppers on a baking tray and rub with 1 tbsp of the oil and season with salt and pepper. Roast in a pre-heated 190 degree oven for 30-35 minutes. Allow to cool for a few minutes before peeling and de-seeding the peppers and chopping into strips.

2. Heat the remaining 2 tbsp of oil in a frying pan over a medium heat. Add the garlic, chilli and roasted peppers and season with a little pepper. Cook for 10 minutes until slightly browned before adding the anchovies. Continue to cook for 5-6 minutes allowing the anchovies to disintegrate into the sauce.

3. Meanwhile cook the spaghetti in plenty of boiling, salted water until al dente (about 1 minute less than packet instructions). Drain, reserving some of the cooking water. Add the pasta into the pan with the peppers and add a few tablespoons of the cooking water to dilute the sauce a little. Add the parsley and mix well. Check for seasoning and serve. 

Spaghetti with Bacon, Chilli and Garlic

I have a number of favourite spaghetti recipes to call upon when I have less than ten minutes to cook a meal. One of my favourites is also the simplest; Spaghetti with Olive Oil, Garlic and Chilli. It's full of flavour and is very quick to prepare. Taking that as my basis, I wanted a recipe that included some bacon. There can never be enough bacon. This is what I came up with. It's very simple but packs a big flavour punch. It's important not to get the oil, garlic and chilli mix very hot, you will lose all the flavour from the oil and therefore a dimension of the dish.

Serves 2

240g Dried Spaghetti
5 tbsp Extra-Virgin Olive Oil
3 Anchovie Filllets (anchovies in oil or salted is fine) (finely chopped)
3 cloves of Garlic (finely chopped)
1 Red Chilli (finely chopped)
1 pinch of Dried Oregano
2 Rashers (chopped)
Sea Salt and Freshly Ground Pepper
Parmesan or Pecorino cheese to serve

1. Bring a large pan of water to the boil and add plenty of salt. Return to the boil and add the spaghetti. Cook until al dente (or 1 minute less than the cooking time written on the packet)

2. Meanwhile add 4 tbsp of the oil to a cold pan and add the anchovies, garlic, chilli and oregano. Season with salt and pepper and place over a low heat to warm through. If the garlic begins to sizzle at any stage remove from the heat immediately.

3. While that is warming through, fry the strips of rasher in the remaining oil over a medium-high heat until crispy. Drain on kitchen paper.

4. Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the pan with the garlic and chilli inside and pour in 2-3 tablespoons of the cooking water. Mix well and add the bacon. Mix again and serve with plenty of parmesan or pecorino cheese.

Fajitas

World Cup, Day 12 - Mexico

Fajitas

The final round of the group stages have arrived and today we'll lose four teams from this year's World Cup. I wanted to celebrate one of my favourite cuisines this evening - Mexican. I really enjoy Mexican food, I like that it's practical and delicious. I decided to make fajitas because they're quick and satisfying after a busy Monday. I used turkey instead of beef or chicken as it's cheaper and healthier.

Serves 4

8 Flour Tortillas
400g Turkey Breast/Steaks
4 tbsp Extra-Virgin Olive Oil
1 clove of Garlic (finely chopped)
1 Chilli (finely chopped)
1/4 tsp Ground Corriander
juice of 1 Lime
1/2 tsp Salt
1/4 tsp Pepper
1 Yellow Pepper (cut into strips)
1 Onion (sliced)

For the Salsa:

8 Cherry Tomatoes (halved)
2 Spring Onions (sliced)
15g Fresh Coriander (finely chopped)
1 clove of Garlic (finely sliced)
juice of 1/2 Lime
Good Pinch of Sea Salt
Freshly Ground Pepper
2 tbsp Extra-Virgin Olive Oil

1. First make the salsa. Place all the ingredients except the oil in a pestle and mortar. Pound to a rough paste and add the oil. Stir well, check for seasoning and set as

ide in the fridge until ready to serve.

2. Cut the turkey steaks into strips and put them in a bowl with 2 tbsp of oil, garlic, chilli, ground coriander, lime juice, salt and pepper. Mix well and leave to rest for 30 minutes.

3. Wrap the tortillas in foil and place into a 150 degree oven for 10 minutes to heat through.

4. Meanwhile heat the remaining 2 tbsp of oil in a pan over a high heat and add the yellow pepper and onion. Stir fry for a few minutes to soften before removing from the pan. Add the turkey strips and marinade to the same pan and brown all over. Add the pepper and onions back in and cook until the turkey is cooked through. 

Serve on a tray with the salsa, the tortillas, some mayo and yoghurt.

Moules - Frites

World Cup, Day 6 - Belgium

Moules Frites

Mussels and Chips

Day 5 of the World Cup provided another impressive scoreline with Germany defeating Portugal 4-0. My Portuguese fish stew worked well, so today I stayed with the fish theme - the Belgian dish Moules-Frites. This is a simple dish that takes advantage of great tasting shellfish. 

I decided against making deep-fried chips and went with the healthier option of roasted sweet potato chips. They complement the mussels perfectly. The chilli and wine bring the mussels to life, with the lemon juice balancing the dish. One of the best things about mussels (apart from their price) is the speed at which they cook; great for a quick supper after work. 

Serves 2

For the sweet potato chips:
2 Large Sweet Potatoes
2 tbsp Extra-Virgin Olive Oil
2 tsp Dried Oregano
Sea Salt and Freshly Ground Pepper

For the mussels:
1 Kg Fresh Mussels (cleaned and de-bearded)
2 tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
1 Chilli (finely chopped)
1 clove of Garlic (finely chopped)
zest of 1 Lemon (keep lemon for juice)
200 ml White Wine
Sea Salt and Freshly Ground Pepper
handful of Fresh Flat Leaf Parsley (finely chopped)

1. First make the chips. Cut the sweet potatoes and place on a baking dish. Pour over the oil and oregano and mix, to ensure everything is evenly coated. Season well and roast in a 190 degree oven for 20-25 minutes. Give them a good shake halfway through.

2. Next, prepare the mussels. Make sure they're clean, de-bearded and all are closed (if not, give them a sharp tap, if they don't close, discard). Heat the oil over a medium heat and add the onion, chilli, garlic and lemon zest. Season and cook for 5-7 minutes to soften. Add the wine and bring to the boil before adding the mussels. Put a lid on the pan and allow to cook for 3-5 minutes, shaking every so often, until the mussels open (discard any that remain closed). Take the lid off, add parsley and the juice of half a lemon. Allow to cook for another 2 minutes before serving with the chips.

Penne Arrabbiata

Penne Arrabbiata

Arrabbiata is the Italian word for 'angry', a name that suits this fiery dish perfectly! Hailing from the central part of Italy, this spicy sauce forms an important part of traditional Roman cuisine. As with a lot of Italian dishes, it's quick and simple but relies greatly on having good quality ingredients. 

Traditional arrabiata sauce is just garlic, crushed dried chilli (chilli flakes), tinned tomatoes, parsley and olive oil. I changed this up a bit as I like the extra sweetness and texture from adding onions. I also added some prosciutto di Parma and bresaola (cured beef) as I had some spare in the fridge. Feel free to add more chilli to make the sauce hotter or remove the seeds from the chilli for a more mellow taste. Arrabbiata sauce traditionally contains no meat so I've left the recipe below vegetarian but you can do as I did and add the cooked/cured meat about five minutes before it's ready. Gino D'Acampo has a great version of this recipe: he cooks some chopped fresh salmon in the sauce - delicious!

Serves 2

5 tbsp Extra-Virgin Olive Oil
1 clove of Garlic (finely chopped)
1 medium Onion (finely chopped)
1 Red Chilli (finely chopped)
1 tbsp Fresh Parsley (finely chopped)
1 Tin of Chopped Tomatoes
1 tsp Sugar
Sea Salt and Freshly Ground Pepper
240g Penne Pasta

1. Heat 3 tbsp of the oil over a medium heat and add the onion, garlic and chilli. Season well, stir and allow to cook for 7-10 minutes until softened but not coloured. Add the parsley, tin of chopped tomatoes and sugar, stir well and allow to simmer for 10 minutes. Add the remaining 2 tablespoons of oil and check for seasoning.

2 Meanwhile cook the pasta in plenty of boiling salted water for 9 minutes until al dente. Drain and add to the sauce. Serve sprinkled with a little parmesan cheese.

Summer Beans on Toast

Summer Beans on Toast

I love broad beans. If, by some miracle I was to turn vegetarian, they would form a large part of my diet. I'm unsure as to why I don't eat them more often but I've decided the time has come for change: this will be the summer of the broad bean in Kinneagh! In Ancient Egypt, broad beans were considered dirty and only fed to slaves - how times have changed! 

In November I posted a recipe for 'beans on toast' using cannellini beans. I've reworked the recipe for summer, using fresh broad beans and ripe cherry tomatoes. 300g of broad beans may seem like a lot for one person but once they're podded, only about 100-130g remain. To pod the beans, snap off the top, tear along the seam and open to reveal the individual beans. You can pop them out of their skin but I only bother doing this with the bigger ones.

Serves 1

1 tbsp Extra-Virgin Olive Oil
300g Fresh Broad Beans (podded)
1 slice of Prosciutto di Parma (cut into pieces)
1 clove of Garlic (finely chopped)
1/2 Red Chilli (finely chopped)
12 ripe Cherry Tomatoes (halved)
1/2 tsp Dried Oregano
Mixed Seeds (Sunflower, Pumpkin etc.)
Sea Salt and Freshly Ground Pepper

1. Heat the oil in a pan over a medium heat and add the prosciutto. Cook for 2 minutes before adding the garlic and chilli. Season well and cook for 5-6 mins until softened but not coloured. Add the tomatoes, oregano and a good glug of boiling water. Cook for 5-7 minutes, stirring occasionally.

2. Meanwhile add the broad beans to a pan of boiling water and cook for a minute and a half. Strain and set aside. If you do this too early, then run the beans under cold water to stop them cooking. Ideally have the beans ready to come out of the pan when the sauce is ready.

3. With a potato masher or fork, mash the tomatoes to make a rich sauce and add the cooked beans. Cook for another 2 minutes before checking for seasoning, adding more salt/pepper if required. Sprinkle some of the seeds on top and serve with crusty bread or toast.

Eggs in Hell!

Eggs in Hell

A few weeks ago I had a message on my Facebook page recommending me to try 'Eggs in Purgatory'. A basic recipe was included with the tip that it makes a great hangover cure. Never one to shy away from a couple of glasses of red, I put it to the test! It worked a treat and I have been adapting it to my tastes ever since. 

After changing a few things I decided to call it 'Eggs in Hell' as the chilli should set your tongue alight, while the chorizo (or prosciutto) adds a slightly salty hit to balance the dish. Don't use pre-sliced chorizo: buy a stick of hard chorizo, remove as much of the casing as you need and chop off a piece. Cover with cling film and keep it in the fridge, it'll last quite awhile!

Serves 2

2 Tbsp Extra-Virgin Olive Oil
1 Large Clove Garlic (finely chopped)
1 Green Chilli (finely chopped)
1 Inch of Hard Chorizo/Prosciutto (finely chopped)
1/2 Tsp Dried Oregano
150g Tomato Passata
1/2 Tsp Sugar
3 Medium/Large Eggs
Sea Salt and Freshly Ground Pepper
Caciocavallo/Pecorino/Parmesan to Serve

1. Add the oil to a frying pan over a medium heat and add the garlic, chilli, chorizo and oregano. Season and stir. Cook for 7-10 mins until softened but be careful not to burn the garlic.

2. Add the passata and sugar and bring to the boil before gently cracking in the eggs. Cover the pan and cook until the whites set but the yolks remain runny. Sprinkle the top with plenty of pepper. Finish with a good grating of the cheese of your choice. Serve with plenty of good crusty bread. Enjoy!

Special thanks to Adrienne M. Bolger for mailing me the recipe for 'Eggs in Purgatory'!

Simple Beef Stir Fry

Simple Beef Stir Fry

I was never a fan of a stir fry! Growing up, I ate practically no Fruit or Vegetables and so a Stir Fry was pretty much my nightmare. I'm not sure why I never ate Fruit or Vegetables, I remember on numerous occasions point blank refusing to eat them even when the threat of "you wont leave that table 'till them carrots are gone" lingered or occasionally hiding peas underneath the mashed potato when nobody was looking. It all seems so silly to me now, I cant believe I missed out on these treats for over 20 years but thankfully I'm making up for it now and my tastebuds couldn't be happier!

This is an extremely quick dish that cooks in minutes and will really get your taste buds hopping! Try this recipe and then adjust it for your own tastes, add or take away some chilli depending on how hot you like it and change up the meat according to what you like. Just make sure, if your using poultry, that its cooked all the way through before serving. Try adding some chopped Spring Onion and whole Almonds on top to serve. I keep the Vegetable cooking time very short as I like them practically raw, leave on for a bit longer if you want them a little softer and finally if you want your beef nice and rare, it might be better to cook it seperately and mix in while serving as by the time this comes together, the beef will be cooked through.

Serves 2

For the Paste:
1 Chilli (roughly chopped)
Handfull of Corriander Leaves
1 Large Clove Garlic
5 Red Peppercorns
Good Pinch of Sea Salt
Zest of 1 Lime
1/2 tbsp Tomato Puree

For the Stir Fry:
125g Dried Noodles
2tbsp Rapeseed Oil
2 Small Minute Steaks (sliced and seasoned well) (Get something more expensive if you wish)
1/2 Large Carrot (Chopped into large matchsticks)
1/2 Red Pepper (sliced)
1/2 Yellow Pepper (sliced)
100g Mangetout/Sugersnap Peas
75g Bean Sprouts + extra to garnish
Juice of 1 Lime
1tbsp Fish Sauce
1tbsp Soy Sauce
1tbsp Honey/Brown Sugar

1. First, make the paste by bashing all the ingredients together in a Mortar and Pestle until a fine paste evolves. Set aside. Cook the Noodles according to packet instructions.

2. Meanwhile, Heat the Oil in a Wok or large Frying Pan until just smoking. Add the Paste and stir well for about 30 seconds. Add the Beef and fry quickly until just browned (1-2 minutes). Add the Carrot, Peppers, Peas and Bean Sprouts and stir well. Cook for 1-2 minutes if you like the veg crunchy. Add the drained noodles and stir well before adding the Lime Juice, Fish Sauce, Soy Sauce and Honey (or Brown Sugar), Stir well and let cook for one more minute to let the flavours combine. Serve topped with a few raw Bean Sprouts.

Charcuterie Frittata

Charcuterie Frittata

At the moment, after receiving a big delivery from Italy and going a bit too wild at a farmers market, my fridge is full of all types of meat! I have Salami from Brescia, Calabrian Nduja, Prosciutto di Parma and Kerry Chorizo (I know, I couldn't believe it either!) along with the usual Bacon, Beef and Chicken. I have become a big fan of all types of charcuterie lately and decided to bring a few together with the greatest ingredient known to man....eggs!!

Obviously not everyone will have different types of cold cuts available but try to mix at least a couple and where possible try to buy Salami/Chorizo whole or as a piece rather than pre-sliced, the difference in flavour is incredible! I used a mix of Salami, Chorizo and Nduja (spreadable, spicy salami) here which balanced extremely well with the Nduja adding a sizable kick in terms of heat. If you dont have Nduja but want some spice, add some chilli with the onion and proceed as normal. I used green beans in this recipe as its all I had in the fridge but I wouldnt change it now, they add a great texture and keep their crunch as are only cooked for 2 minutes. The little chunks of Cheese are like hidden gems in the Frittata and again try to use different types. Cheddar should be easy to find and if you can't get Pecorino sub in some Parmesan instead.


Serves 2

1tbsp Extra-Virgin Olive Oil
60g mixed Charcuterie (finely chopped) [I used Salami, Chorizo and Nduja]
1/2 Red Onion (finely chopped)
1/2 Red Chilli (finely chopped) [optional, not needed if using Nduja)
80g Green Beans (cut into 1cm lengths)
6 Eggs (beaten well)
20g mixed Cheese (cut into small chunks) [I used an Irish Farmhouse Cheddar and Pecorino Romano]
Sea Salt and Freshly Ground Pepper

1. Heat the Oil over a medium heat and add the Charcuterie, cook for 5-6 minutes allowing the juices to come out and flavour the oil. Add the Onion and Chilli (if using), season lightly and cook for another 5-6 minutes until soft. Add the Green Beans and Cook for 1-2 minutes, stirring all the time.

2. Add the Cheese to the beaten Eggs and season lightly. Add to the pan and stir well to ensure an even spread of filling and cheese. Continue to stir for approx 1 minute until you see the first signs of the egg setting. Cover with foil or a lid and let cook for 5-7 minutes until cooked through. Turn out and cut into 8 Pizza style slices. Enjoy!

Seafood Couscous

Seafood Couscous

My love of Seafood has been well documented on this blog but I love cooking it and I also love eating it so I think it might continue into the foreseeable future. This time the accompaniment is Couscous, this underrated African and Sicilian staple is the perfect fast food, taking only a few minutes to cook (well, more like re-heat, as 90% of the couscous available to buy here is pre-steamed and only in need of reheating!)  



I used Mussels and Squid in this recipe, feel free to change this up. Clams would be a great addition but they are far more expensive than mussels and Octopus could be used instead of the squid, just make sure you tenderize it first to avoid chewiness! The Chilli adds a lovely heat to this dish but if you think it might be too much, just remove the seeds before cooking and if your like it hot, add more! Preparing Mussels is covered here for anyone thats unsure.

Serves 4

4tbsp Extra-Virgin Olive Oil
1/2 Courgette (finely chopped)
1/2 Red Onion (finely chopped)
1 Small Carrot (finely chopped)
1 Stick Celery (finely chopped)
150ml White Wine
1Kg Mussels (soaked and cleaned)
8-10 Cherry Tomatoes (quartered)
1 Red Chilli (finely chopped)
1handfull Spinach (finely chopped)
1 Squid Tube (cut into rings)
Sea Salt and Freshly Ground Pepper

250g Pre-Cooked Couscous
2tbsp Extra-Virgin Olive Oil

1. Put the Couscous into a bowl/measuring jug and cover with approx. 375ml of boiling water. Cover with aluminium foil and let stand for 7 minutes. Fluff with a fork, stir in the Oil, season well and cover with the foil again until needed.

2. Meanwhile, Fry the Courgette, Red Onion, Carrot and Celery in the Oil over a medium heat for 7-10 minutes until soft but not coloured. Season well when you first add them to the pan. Add the Wine and cook for 2-3 minutes.

3. Add the Mussels and cover the pan (using a lid or tightly cover with foil). Let cook for 4-5 minutes, shaking the pan a couple of times until the mussels open. Discard any that remain closed. Add the Tomatoes and Chilli, season well and cook for a further 7-10 minutes.

4. Add the Spinach and Squid, stir well, cover and cook for 2-3 minutes until the squid is cooked. Mix the Couscous and Seafood together in a large bowl and serve with some good crusty bread.

Gnocchi with Duck and Tomato Sauce

Gnocchi with Duck and Tomato Sauce

On Saturday, I decided it was time for a treat, on the lookout for something to make for dinner I happened upon a Duck and, having never cooked one before, took on the challenge! It turned out to be relatively simple to get a Duck tasting great, a tiny drop of olive oil and plenty of Salt and Pepper on top and half a Lemon inserted into its behind made for a delicious meal, even if I did have an extremely frustrating time carving the plonker! I also made a delicious Paté from its liver and reserved the fat for Sunday's Roasties, all in all a very productive evening!

Although we devoured the majority of the duck there was exactly 170g of leftover meat (after our 3 cats and dog had their bit of course) and today was the day to use it up! I had planned on doing something similar to the Duck Confit Pie I'd had in Paris (replacing the Lamb/Beef with Duck in a Shepards Pie) but I was feeling a little more adventurous so I settled on Gnocchi with Duck and Tomato Sauce!

Don't be put off by making Gnocchi, its relatively simple and the worst that should happen is that its heavy and a bit stodgy but it'll get better the more you make it. This master recipe for Gnocchi is way more than you'll need but freeze the leftovers on a baking tray and once frozen put into freezer bags (stops them sticking together). They can be cooked from frozen, it just takes 4-5 mins rather than 1-2!

For The Gnocchi:

1Kg Floury Potatoes
300g Plain Flour (extra to dust)
1 Egg (beaten)
Sea Salt and Freshly Ground Pepper

For the Duck and Sauce (Serves 2)

2tbsp Extra-Virgin Olive Oil
1 Medium Onion (finely chopped)
1 Small Chilli (Seeds in or out, finely chopped)
170g Cooked Duck (in small chunks)
1 Tin Chopped Tomatoes
1tsp Sugar
1tsp Dried Oregano
Sea Salt and Freshly Ground Pepper
Freshly Grated Parmesan to serve


1. Keep the skins on the Potatoes and wash them well. Put them in a saucepan with plenty of cold water and bring to the boil. Cook until tender throughout but not falling apart, 20mins or so depending on size. Drain and peel as soon as possible, mash while still warm. Allow to cool for at least 30-45 minutes.

2. Season the Potatoes well and add the Egg, mix well and add in the Flour. Mix through and form into a dough. Turn the dough out onto a floured work surface and roll out chunks of it into long sausages. Cut with a sharp knife at 2cm intervals. If you're feeling patient you can roll each one off a fork to create ridges but its not essential.

3. Cook the Onion in the Oil over a medium heat for 5 minutes until soft, season with Salt and Pepper. Add the Chilli and cook for another 2-3 minutes before adding the Duck. Season well and cook for 5 mins. Add the tin of Chopped Tomatoes, the Sugar (to balance the acidity) and Oregano. Simmer uncovered for 15 mins.



4. Meanwhile bring a saucepan of lightly salted water to the boil and 2 mins before the sauce is done add in enough Gnocchi for 2 (how hungry are you?!) When they float they're cooked! Remove with a slotted spoon and add straight to the pan with the Duck and Tomatoes. Mix well and Serve with plenty of Parmesan over the top.

Variations

This could be made with almost any leftover meat so dont go rushing out to get a Duck for it! Add whatever you like to the sauce, I usually prefer to make my sauce from Passata but I wanted this a little more chunky! Plenty of Basil in the sauce usually works well.

Finally my apologies for the terrible pictures!! I left my trusty camera in my Parents house yesterday and so had to rely on the phone! Not too bad considering!

Linguine ai Frutti di Mare

Linguine ai Frutti di Mare

Seafood Linguine

Linguine ai Frutti di Mare is one of my favourite dishes and for me captures everything beautiful about Italian Cuisine. Its a wonderfully refreshing dish that is both quick and delicious and can be made very easily for two or twenty.

Every region in Italy (probably every town) has their own variation on this dish but for the most part they fall into two categories; with tomato or without tomato. I prefer without tomato as it allows the fish to shine through with less distraction. I've been trying different recipes of this for about a year and this is my favourite. The only rule is to make sure the fish is as fresh as possible!

Serves 4

4tbsp Extra-Virgin Olive Oil
2 Cloves Garlic (thinly sliced)
1 Red Chilli (seeds in or out, finely chopped)
100ml White Wine
500g Fresh Mussels
500g Fresh Clams
300g Fresh Prawns/Crevettes
1 Fresh Squid Tube (cut into rings)
Juice of half a Lemon
Handfull of Flat Leaf Parsley (finely chopped)
400g Dried Linguine 

1. First, soak the Mussels and Clams in salted water for about an hour and then wash each one, removing the beards from the Mussels as you go. If any are open, tap sharply on the counter, discard any that don't close.

2. Cook the Linguine in about 4 litres of well salted boiling water until al dente. Drain, reserving some of the cooking water, drizzle some olive oil over the pasta and stir.

3. Meanwhile, heat the Oil in a saucepan over a medium heat and add the Garlic and Chilli, Fry for a couple of minutes making sure not to burn the Garlic. Add the Wine and then the Mussels and Clams, put the lid on and allow them to cook until they open, Shake the pan occasionally to help them along. Discard any that dont open. 

3. Add the Prawns/Crevettes, season, add the lemon juice and cook for 2 minutes before adding the squid. Cook for 1-2 minutes more before adding the Parsley and Linguine. Add four tablespoons of the Pasta cooking water and stir well. Check for seasoning adding more Salt, Pepper or Lemon Juice if necessary. Serve with some good Bread.

Alternatives

This dish can be made a number of different ways and the easiest alternative is to add some halved Cherry Tomatoes with the Prawns. The Fish can be swapped out for almost anything but be aware that flaky fish will soak up the sauce and leave a much drier result. Another favourite of mine is to swap out the Parsley for finely chopped Spinach.

Chicken and Quinoa Stew

Chicken and Quinoa Stew

This dish came about when I got home a few weeks ago and realised I hadn't gone to the shop to get the necessary ingredients for the nights dinner. My laziness kicked in and instead of going back out, I just had a root in our well stocked press and threw this together. It worked out extremely well and I've made it plenty of times since, tweaking slightly each time until I got to this beautiful, warming dish.

Don't be put off by the Chilli in the recipe, it is removed before serving so just gives the dish a lovely warmth especially important during these freezing evenings. Feel free to buy a whole Chicken and joint it instead of just buying the legs. The legs are usually cheaper and have a better flavour but a whole Chicken will be better value if you use it for a stock.

Serves 4

4tbsp Extra-Virgin Olive Oil
1 Large Onion (finely chopped)
2 Cloves of Garlic (finely chopped)
1 Stick of Celery (finely chopped)
1 Large Carrot (finely chopped)
4 Free Range Chicken Legs (Cut into thigh and drumstick)
6 Tomatoes (roughly chopped)
1.2 Litres of Good Chicken Stock
2 Dried Bay Leaves
1 Chilli (pierced a few times)
1tsp Dried Oregano
1tsp Dried Thyme
1tbsp White Wine Vinegar
150g Quinoa
4 Small Sweet Potatoes (cut into 2cm cubes)
Sea Salt and Freshly Ground Black Pepper

1. Saute the Onion, Garlic, Celery and Carrot in the Oil over a medium heat for about 7 minutes or until softened, season as soon as you add to the pan. Add the Chicken and brown lightly all over before adding the tomatoes. Season and cook for 5 minutes.

2. Add the Stock, Bay Leaves, Pierced Chilli, Oregano, Thyme and Vinegar and season. Bring to the boil, cover almost fully with a lid (leaving a little gap for steam to escape), turn down the heat and simmer for 45 minutes. 

3. Add the Quinoa and Sweet Potatoes, season and simmer with the lid off for a further 20-30 mins until the Quinoa and Sweet Potatoes are tender. Remove the Bay Leaves and the Chilli and serve with some good bread.

Variations

As with any stew, feel free to add or take away any veg you like/dislike. if you would like a thicker consistency you could coat the Chicken in Flour/Cornflour before adding to the pan or just cook for 15 mins longer with the lid off to allow it to reduce.