PIZZA WITH PESTO, AUBERGINE, RED ONION & GOAT CHEESE

Pesto is one of the high points of Italian regional cuisine originating in Genoa, which is located in the northern region of Italy, and traditionally consists of crushed garlic, basil and pine nuts blended with Parmesan cheese and olive oil. Legend has it that pesto gets its name from the way it is traditionally prepared – with a mortar and pestle (mortaio e pestello). The earliest mention of pesto is thought to be in the 1600s, when a sauce called battuto d’aglio (beaten garlic) appeared in several documents in the archives of the city of Genova. The reason this sauce was (and is) so popular in Liguria has to do with the mineral-rich seaside soil and temperate climate, perfect for growing basil.

Serves 4
45 minutes + rising (2 - 4 hours)
431 kcal per serving


Ingredients

• 1/2 quantity pizza dough, divided into 2 balls
• 1 small aubergine, thinly sliced
• 1 medium red onion, thinly sliced
• 2 tbsp extra virgin olive oil
• 4 tbsp pesto
• 75 g firm goat cheese
• Chili flakes
• Basil leaves, to serve

Pizza dough

• 500 g "00" flour or plain flour, plus extra for dusting
• 1 tsp salt
• 1/2 tsp dried yeast (non fast-action)
• 400 ml warm water
• Oil, for greasing

Method

1. Put the flour and salt in a bowl and mix the yeast into the water. Wait 5 mins before using the liquid to see if the yeast is working – little bits will start to rise to the top and you’ll know it’s active.
2. Pour the liquid into the bowl and knead on your work surface for about 10 minutes or until the dough is shiny and it springs back when you press your finger into it.
3. Oil another bowl and place the dough in it. Turn it around so that it’s lightly coated in the oil. 
4. Cover tightly with cling film and then a tea towel. Place in a draught free area that’s warm and leave until the dough has doubled in size. If it’s a hot day, it should only take 2 hrs to rise, but it could take 4 hrs if it’s cold.
5. Meanwhile, prepare the toppings by tossing the vegetables in the oil and seasoning well.
6. Grill the vegetables on a griddle pan for about 5 minutes on each side, until black lines appear and the vegetables are soft.
7. Remove and set aside.
8. Divide the dough into 2 pieces, then shape into 2 balls.
9. Working one ball at a time, take one ball and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1 cm thick.
10. Turn and stretch the dough until it reaches the desired diameter.
11. Cook the pizza in preheated oven at 200 °C for a few minutes, then spread the pesto onto the pizzas.
12. Add the aubergine, onion and goat´s cheese, broken into chunks, plus chili flakes.
13. Bake the pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes.

CHICKEN WITH PEAS & BACON

The modern-day garden pea is thought to have originated from the field pea that was native to countries like upper Egypt, Turkey, Jordan and Syria. Because its cultivation dates back thousands and thousands of years, the green pea is widely recognized as one of the first food crops to be cultivated by humans. Peas were apparently consumed in dry form throughout much of their early history and did not become popular as a fresh food until changes in cultivation techniques that took place in Europe in the 16th century.  The word pea is believed to take its etymology from the Latin pisum which then came from the Greek pison. When it was initially adopted in English the vegetable was called pease. This was shortened to pea later due to people incorrectly confusing  the 'se' ending in pease as the 's' in plurals.

Serves 4
40 minutes
379 kcal per serving


Ingredients

• 6 rashes of bacon, chopped
• 8 chicken thighs, skinless and boneless
• 2 garlic cloves, thinly sliced
• 1 bunch spring onions, roughly chopped
• 300 ml hot chicken stock
• 250 g frozen peas
• 1 little gem lettuce, roughly shredded
• 2 tbsp crème fraiche

Method

1. In a large frying pan, dry-fry the bacon over a medium heat for 3 minutes until the fat has released and the bacon is golden.
2. Transfer the bacon to a plate, leaving the fat in the pan.
3. Add the chicken and brown for 4 minutes each side.
4. Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 seconds, just until the spring onion stalks are bright green.
5. Pour in the chicken stock, then return the bacon to the pan, cover and simmer for 15 minutes.
6. Increase the heat under the pan, then tip the peas and lettuce into the sauce and cook for 4 minutes, covered, until the peas are tender and the lettuce has just wilted.
7. Check if the chicken is cooked through, then stir in the crème fraiche just before serving with a side dish of your choice.

PORK TENDERLOIN CASSEROLE

The origins of mustard are lost to history, but it is a Northern hemisphere plant, the seeds of which have been found in Stone Age settlements. Egyptians tossed the seeds onto their food, the Sumerians ground it into a paste and mixed it with verjus, the juice of unriped grapes, wealthy Romans ground it and mixed it with wine at the table. The word mustard comes from the Middle English mustarde, meaning condiment, which in turn comes from the Old French mostarde. Mosto derives from the Latin mustum, the word for grape must or young, unfermented wine, which was the liquid mixed with ground mustard seed by French monks who made the condiment. Mustard is made from the tiny seeds of the plant, which do not become pungent until they are cracked and then  mixed with water, salt, lemon juice, or other liquids, and sometimes other flavoring and spices to create a paste or sauce ranging in color from bright yellow to dark brown. 

Serves 4
20 minutes
365 kcal per serving (without side dish)


Ingredients

• 600 g pork tenderloin, cut into slices
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tsp olive oil
• 2,5 dl cooking cream
• 1 dl dry white wine
• 1 tbsp plain flour
• 2 tbsp of concentrated veal stock
• 1 tbsp French mustard
• 1 dl grated cheese
• Chopped parsley, for garnish

Method

1. In a frying pan brown the meat in the olive oil, then season with salt and pepper.
2. In a pot whisk together the cream, wine, onion, garlic, flour, stock and mustard. 
3. Let the sauce boil on a medium-low heat for about 5 minutes, whisking once in a while. 
4. Add the meat to the pot, then remove it from the heat.
5. Stir in the cheese, then sprinkle with parsley.
6. Serve with a side dish of your choice.

CRAB PATÉ PORTUGUESE STYLE

Pickles have been around for thousands of years, dating as far back as 2030 BC when cucumbers from their native India were pickled in the Tigris Valley. The word “pickle” comes from the Dutch pekel or northern German pókel, meaning “salt” or “brine,” two very important components in the pickling process. Throughout history pickling was a necessity, as it was the best way to preserve food for a long period of time. As one of the earliest mobile foods, pickles filled the stomachs of hungry sailors and travelers, while also providing families with a source of food during the cold winter months.

Serves 4
30 minutes + 1 hour chilling
120 kcal


Ingredients

• 800 g cooked crab 
• 1 egg, hard-boiled 
• 4 tbsp of mayonnaise 
• 2 tbsp mustard 
• 20 g pickles

Method

1. Start by removing the meat from the crab, saving the shell for serving. If you have never done this before there are a lot of great videos on the internet which shows you how to.
2. In a blender mix the crab meat with the mayonnaise, mustard, pickles and egg until a smooth paté, then season with salt to taste. 
3. Wash the crab shell and then pat dry.
4. Fill the shell with the crab paté, then refrigerate for 1 hour. 
5. Serve the paté with unsalted crackers.

KARNIYARIK - TURKISH LAMB STUFFED EGGPLANTS

The eggplant, Solanum melongena , is considered a vegetable but is botanically a fruit. Early varieties of eggplant were smaller and white, resembling eggs, hence the name. The ancient ancestors of eggplant grew wild in India and were first cultivated in China in the 5th century B.C. Eggplant was introduced to Africa before the Middle Ages and then into Italy, the country with which it has long been associated, in the 14th century. It subsequently spread throughout Europe and the Middle East and, centuries later, was brought to the Western Hemisphere by European explorers. Today, Italy, Turkey, Egypt, China and Japan are the leading growers of eggplant.

Serves 4
60 minutes
343 kcal per serving


Ingredients

• 4 small Turkish eggplants about 150 g each, peeled
• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1 large onion, diced
• 250 g minced lamb
• 2 roma tomatoes, 1 grated, 1 thinly sliced
• 1 tbsp tomato paste
• 1 tbsp white sugar
• 1 green chilli, sliced lengthway into 4 slices
• 125 ml boiling water
• Parsley, chopped, to serve

Method

1. Bring a large pot of water to boil, then add the whole eggplants.
2. Cook at a slow simmer until the eggplants are soft, about 15 minutes.
3. Preheat the oven to 190 °C.
4. Meanwhile, in a saucepan place 1 tbsp of the olive oil, then add the garlic and cook over medium heat until the garlic is lightly browned.
5. Add the onion and saute until translucent.
6. In another frying pan, place the remaining olive oil with the lamb and cook over high heat, stirring until browned.
7. Combine the onion mixture, lamb and grated tomato.
8. Add 2 tsp tomato paste, adjust the seasoning and cook until all the water has evaporated.
9. Once the eggplants are soft transfer the eggplants in an oven dish just large enough to fit the eggplants.
10. With the help of 2 spoons or a knife split the eggplants lengthway halfway through, leaving the tops and bottoms attached.
11. Open up the split with the spoons to make a nest for the filling.
12. Sprinkle 1 tsp sugar on each eggplant and stuff with the ground lamb mixture.
13. Arrange 1 slice of tomato and a slice of the chilli on each eggplant.
14. Whisk together the boiling water and the remaining tomato paste.
15. Spoon a little over the eggplants to moisten them, then pour the rest around the eggplants into the baking dish.
16. Bake for 30-40 minutes, until the chilli have softened and the liquid in the pan has reduced to a syrupy juice.
17. Serve garnished with parsley.

PAELLA

Paella is a Spanish rice dish that includes different combinations of vegetables and meats, characteristically seasoned with saffron, but also has other spices depending on the recipe and area in Spain it comes from. There are as many variations of paella as there are cooks, with many claiming that their recipe is the best tasting or most authentic. Valencia in Eastern Spain is the undisputed home of paella. It is one of the largest natural ports in the Mediterranean and has been of the most important rice-producing areas in Spain since rice was introduced by the Moors over 1200 years ago. In fact, the Spanish word for rice is ‘arroz’, which is derived from Arabic, not Latin like most of Castilian Spanish. Paella or to be more exact la paella is the name for cooking pan itself and not the dish. The word comes from old Valencian and probably has its roots in the Latin patella meaning pan.

Serves 5
50 minutes
543 kcal per serving


Ingredients

• 2 garlic cloves, peeled and finely sliced
• 1 onion, peeled and roughly chopped
• 15 g flat-leaf parsley, stalks finely chopped and leafs chopped
• 70 g chorizo, roughly chopped
• 2 skinless, boneless chicken thighs, roughly chopped
• Olive oil
• 1 tsp sweet smoked paprika
• 1 red pepper, deseeded and chopped
• 1 tbsp tomato purée
• 1 cube chicken stock
• 1 large pinch of saffron
• 300 g paella rice
• 100 g frozen peas
• 200 g frozen peeled cooked prawns
• 1 lemon

Method

1. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat.
2. Add the garlic, onioin, parsley stalks, chorizo, chicken and paprika and fry for about 5 minutes, stirring regularly.
3. Add the red pepper and fry for another 5 minutes.
4. Stir in the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all the flavours.
5. Pour in 750 ml of boiling water, then add a pinch of salt, pepper and saffron.
6. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes.
7. Stir in the peas and prawns, replace the lid, and cook for another 5 minutes.
8. Season if needed, then add the chopped parsley leaves and serve with lemon wedges.

CHICKEN ENCHILADAS

Beans have been a dietary staple of Latin America since antiquity. Refried beans is usually served as a side dish or as a filling for various preparations. The term "refried" is actually a mistranslation from the Mexican "frijoles refritos" which means "well-fried beans". Refried beans are first cooked in water once to make the beans tender, mashed and then recooked or refried in fat to prepare for the serving. Refritos and corn tortillas have been the dietary mainstay that has sustained the Mexican people and allowed them to build a long and exalted history. 

Serves 10
1 hour
490 kcal per serving


Ingredients

• 3 tbsp olive oil
• 2 red onions, halved and sliced
• 2 red peppers, halved and sliced
• 3 red chillies, deseeded and chopped, 1 sliced
• Small bunch coriander, roughly chopped
• 2 garlic cloves, crushed
• 1 tbsp ground coriander
• 1 tbsp cumin seeds
• 6 skinless chicken breasts, cut into small chunks
• 415 g can refried beans
• 198 g can sweetcorn, drained
• 700 ml bottle passata
• 1 tsp golden caster sugar
• 10 tortillas
• 284 ml pots soured cream
• 200 g cheddar, grated

Method

1. Heat 2 tbsp of the oil in a large pan, then fry the onions, peppers, chopped chilli and coriander with half the garlic until soft.
2. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more.
3. Meanwhile, in another frying pan, fry the chicken in the remaining oil until browned.
4. Add it to the pan of veggies as it´s done.
5. Stir the beans, sweetcorn and 150 ml of the passata into the veggie and chicken.
6. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
7. To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal.
8. Divide the passata sauce into the dish you are using, then top with the enchiladas.
9. Dot over the soured cream, sprinkle with the cheese and scatter with the sliced chilli.
10. Heat the oven to 180 degrees, then bake for more or less 30 minutes and serve with e.g. a green salad.

CHILEAN EMPANADAS

An empanada; also called pastel in Brazilian Portuguese and pate in Haitian Creole is a stuffed bread or pastry baked or fried in many countries in Southern Europe, Latin America, the Southwestern United States, and parts of Southeast Asia. Empanadas trace their origins to Galicia (Spain), Portugal and León (France) and first appeared in medieval Iberia during the time of the Moorish invasions. The name comes from the Galician, Portuguese, and Spanish verb empanar, meaning to wrap or coat in bread. 

Serves 12 large
120 minutes


Ingredients

Empanada dough

• 4 cups (512 g) flour
• 2 tsps salt
• 3 tbsps sugar
• 14 tbsps butter, chilled
• 1 cup (250 ml) water
• 2 egg yolks

Filling

• 1 tbsp vegetable oil
• 1 tbsp butter
• 3 large onions, chopped
• 454 g ground beef
• 2 tsps cumin
• 1 tsp chile powder
• 1 tbsps paprika
• 1 beef bouillon cube, dissolved in 1/4 cup hot water
• 2 tbsps flour
• 1/2 cup (1 dl) raisins
• 1/2 cup (1 dl) chopped olives
• 2 hard boiled eggs, sliced
• 1 egg yolk
• 2 tbsps milk

Method

1. Sift the flour into a bowl, then stir in the salt and the sugar. 
2. Blend the butter into the flour mixture until fairly well blended.
3. Whisk the egg yolks with the water. 
4. Stir in the water/egg mixture, a little at a time, and keep kneading until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
5. Cover the dough with saran wrap and refrigerate for about 1 hour or overnight in the refrigerator. (The dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain).
6. Meanwhile, sauté the onions and garlic in the vegetable oil and butter until softened. 
7. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.
8. Cook the beef, stirring and crumbling the meat, until browned. 
9. Add the flour and continue to cook for 5-10 minutes more. 
10. Remove the meat mixture and let cool, then add the raisins and the olives.
11. Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. 
12. On a floured surface, roll each ball of dough into a 15 cm diameter circle, about 0,5 cm thick. 
13. Add 1-2 tbsps of the beef filling and a slice of hard boiled egg to the middle of the circle. 
14. Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.
15. Seal the edges by pressing down with your fingers. 
16. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with a fork to seal.
17. Mix the egg yolk with the milk, and brush the empanadas with the mixture.
18. Bake at 175 ° C  for 25-30 minutes, or until golden brown.