Sunday, November 28, 2010

Pasta with Tomato and Bacon

Servings: 4

5 slices bacon
1 onion, finely chopped
2 cloves garlic, finely chopped
1 can chopped tomatoes or chopped fresh tomatoes
Extra virgin olive oil
225 g spaghetti
Dried basil
Dried oregano
Dried parsley
Salt and pepper to taste
Grated Parmesan cheese

1. Grill cook bacon until crisp, break into 1/2 inch pieces, and set aside. Sauté onions in olive oil over medium heat until tender. Stir in garlic and cook 1 minute more. Stir in bacon and tomatoes. Cover, reduce heat and simmer 15 to 20 minutes.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Stir basil, oregano and parsley into tomato sauce. Add salt and pepper to taste. Cook 5 minutes more. Toss with hot pasta. Top with grated Parmesan cheese when serving.

Thursday, November 25, 2010

Chorizo And White Bean Soup

Serves 4

This is one of those easy, versatile soups that you can play around with, use rosemary instead of thyme or add shredded cabbage or greens just before serving. Ideal for a last minute supper.


Glugs of olive oil
1 chorizo sausage (about 150g/5½oz), chopped
1 large onion, thinly sliced
2 celery sticks, chopped
2 garlic cloves, crushed and finely chopped
2 tsp chopped fresh thyme leaves
1 tsp paprika or Hot Smoked Pimenton
2 or 3 ripe tomatoes, chopped
1 litre/2 pints chicken stock
2 x 400g/14oz tins cannellini beans, rinsed and drained (or equivalent in dried beans soaked overnight and cooked)
Sea salt and freshly ground black pepper


1. Heat some olive oil in a large pan over high heat and cook the chorizo for 3-4 minutes until crisp. Set aside in a bowl, leaving the delish red oil in the pan.

2. Reduce the heat to medium-low, add the onion and celery to the pan and season well. Cook, stirring occasionally, for 6-7 minutes until softened. Add the garlic, thyme and paprika and cook, stirring, for 1-2 minutes until fragrant. Add the tomatoes and cook for another minute.

3. Return the chorizo to the pan with the stock and bring to the boil, then reduce the heat and simmer, stirring occasionally, for ten minutes. At this point you could add some thinly sliced cabbage to bulk it out a bit. Add the beans and cook for another five minutes.
Check the seasoning and serve with bread and lots of olive oil.