Aloo Gosht

Aloo Gosht

Aloo Gosht

Ingredients
400-450g lamb, cubed
8-10 baby potatoes, halved or cubed
large onion, chopped
400g tinned chopped tomatoes
6-8 slices fresh ginger
2 cloves garlic
1-2 tbsp madras curry paste
3-4 tbsp oil
1 tbsp sugar
250-300 ml water
salt
4 fresh springs coriander

In a large pan, heat the oil and fry onions, garlic and ginger for 5 minutes and then add meat and cook for 10 minutes, stirring occasionally. Add tomatoes, potatoes and madras paste. Season with salt and sugar. Bring to the boil and simmer for further 30 minutes.
Garnish with fresh coriander and serve with naan or pita bread.

Gnocchi and Mozzarella Bake

Gnocchi and Mozzarella Bake

Gnocchi and Mozzarella Bake

Ingredients:

500 g ready-made gnocchi
150 g mozzarella, drained and roughly chopped
2 medium red onions, cut into wedges
400 g tin tomatoes, chopped
3-4 handfuls spinach
8-10 fresh basil leaves, roughly torn
parmesan cheese, grated
2-3 tsp sugar
3 tbsp oil
salt
pepper
optional: 4  rashers of bacon or parma ham

Serves 2-3

Preheat the grill.
In a large frying pan, heat the oil and fry onions (and bacon if you are going for meat version),  for 5 minutes and then transfer all to the plate.  In same frying pan pour chopped tomatoes, add spinach, half of the basil, salt, sugar, pepper and simmer for few minutes. Then transfer tomato sauce into ovenproof dish or baking tray.

In large pan, cook the gnocchi according to the packet instructions. Drain the gnocchi, add to the tomato sauce, scatter onions (and bacon), basil and dot over the mozzarella.

Grill for 6-8 minutes until golden and then sprinkle a little grated parmesan to serve.

Bon appetit.

Ratatouille with Chorizo

Ratatouille with Chorizo

Delicious ratatouille with Unearthed Chorizo. Easy and heart-warming dish for winter days.

Ratatouille with Chorizo

Ingredients:
2 large courgettes, sliced
1 green pepper, cut into stripes
1 red pepper, cut into stripes
2 small white onions, cut into wedges
2 small red onions, cut into wedges
400-500 g tin chopped tomatoes
200 g Unearthed Chorizo de Leon stick, or other good quality chorizo, cut into bitesize chunks
2 garlic cloves, chopped
1 tsp ground paprika,
2-3 tsp sugar
salt, pepper
5 tbsp of oil

Cut peppers into stripes then slice onions and courgettes. Cut chorizo into bitesize chunks. Heat the oil in a large saucepan over medium high heat. Add the onions and peppers and cook slowly for 15 minutes, stirring occasionally until soft. Add courgettes, garlic, chorizo and tomatoes. Season with salt, sugar, pepper and ground paprika. Cook for further 15 minutes until the courgettes are tender. Serve with fresh garlic focaccia bread or bread rolls.

It’s a truly fabulous dish with a pinch of heat and unearthed smoky flavour of chorizo. Enjoy!

Mangalica Spicy Salami Cassoulet with adzuki beans

Mangalica Spicy Salami Cassoulet with adzuki beans.

Mangalica Spicy Salami Cassoulet with adzuki beans.

Ingredients:
100 g Hungarian Mangalica Spicy Salami, sliced – buy good quality salami; I bought Unearthed; they have delicious products.
100 g adzuki beans, soaked for 6h or overnight
1 red pepper, cut into slices
1 large onion, cut into wedges
2 cloves garlic, chopped
1 chilli, chopped
10-12 button mushrooms, cut in half
2-3 large, ripe, fresh tomatoes or tinned tomatoes, chopped
1 tbsp tomato puree
1/2 stock cube
1 tsp dried mixed herbs
3-4 tbsp oil
black pepper
500-700 ml water

Soak beans for 6 hours or overnight and then rinse under cold running water. Drain well.
Heat the oil in a large frying pan, add onion, mushrooms and peppers and cook over moderate heat for few minutes till softened. Add garlic and chilli, cook for 2 more minutes. Transfer all into casserole dish. Add water, tomatoes, all spices and adzuki beans. Stir well and bring to the boil. Add a salami and reduce the heat, cover and cook gently for 40 minutes or cover with a lid and bake on the oven’s centre shelf for up to 1 hour. ( 140°C)  If necessary add more water so that it is not too thick and if tomatoes are very sour add a bit of sugar. Put into warm bowls and sprinkle with fresh parsley. Serve with crusty bread or baguette.

Bon appetit.

Ratatouille with Chorizo

Ratatouille with Chorizo

Delicious ratatouille with Unearthed Chorizo. Easy and heart-warming dish for winter days.

Ratatouille with Chorizo

Ingredients:
2 large courgettes,
1 green pepper,
1 red pepper,
2 white onions,
2 small red onions,
400-500 g tin chopped tomatoes,
200 g Unearthed Chorizo de Leon stick, or other good quality chorizo
2 garlic cloves,
1 tsp ground paprika,
2 tsp sugar,
salt, pepper,
5 tbsp of oil

Cut peppers into strips then slice onions and courgettes. Cut chorizo into bite size chunks. Heat the oil in a large saucepan over medium high heat. Add the onions and peppers and cook slowly for 15 minutes, stirring occasionally until soft. Add courgettes, garlic, chorizo and tomatoes. Season with salt, sugar, pepper and ground paprika. Cook for further 15 minutes until the courgettes are tender.

It’s a truly fabulous dish with a pinch of heat and unearthed smoky flavour of chorizo. Enjoy!