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QUICK AND EASY MEALS

I WAS A HEAD CHEF FOR OVER 12 YEARS ,AND NOT WANTING TO BLOW MY OWN TRUMPET TOO MUCH ,I HAD ALOT OF GOOD REMARKS ABOUT MY FOOD ....SO I´M GOING TO START TO SHARE SOME OF MY RECIPIES WITH YOU ALL AND HOPE YOU ENJOY................... TO START A QUICK AND EASY MEAL THATS ALSO QUITE HEALTHY..... FRIZZEE GOATS CHEESE SALAD AND PAN FRIED COD WITH BUTTERNUT SQUASH AND NUTMEG PUREE..... INGREDIENTS... FOR THE SALAD FRIZEE LETTUCE GOATS CHEESE(THE LITTLE ROLLS YOU BUY IN THE SUPERMARKET ARE FINE) CHERRY TOMATOES SMOKED BACON CUT IN SMALL PIECES PINE NUTS RAISINS BALSAMIC VINAGER OLIVE OIL SALT /PEPPER FOR THE FISH AND MASH I FILET OF COD PER PERSON 200G IS ENOUGHYOUR SALAD ROCK SALT AND A LITTLE OLIVE OIL POTATOES AND BUTTERNUT SQUASH OF EQUAL QUANTITY. METHOD FISRT CUT AND DICE THE POTATOES AND SQUASH AND PLACE INTO BOILING WATER TO COOK FOR YOUR MASH... THEN PREPARE YOUR SALAD.....WASH THE FRIZZEE AND PLACE IN BOWL..FRY OFF THE BACON FIRST AND TAKE OUT TO COOL...THEN ADD THE RAISINS TO THE BACON FAT IN THE PAN AND LIGHTLY FRY ...THEN ADD THE PINE NUTS...(BE CAREFUL THEY BURN EASILY ,ALWAYS GENTLE HEAT)TAKE THEM OUT ONCE GOLDEN BROWN AND LEAVE TO COOL ALSO.....CUT UP THE CHERRY TOMATOES IN HALFS AND DICE THE GOATS CHEESE.....ONCE THE CHEESE IS CUT PLACE IT WITH THE TOMATOES AND THE FRIZZEE IN THE BOWL LEAVING JUST THE PINE NUTS ,BACON AND RAISINS SEPARATE WHICH I ALWAYS FLASH HEAT AT THE LAST MINUTE BEFORE SERVING...AND ADD TO THE SALAD...OIL VINAGER SALT AND PEPPER TO TASTE. CHECK YOUR POTATOES AND IF THEY ARE READY JUST TURN OFF THE WATER AND LEAVE THEM WHILE YOU COOK THE FISH......MEDIUM HEAT ..FIRST ROCK SALT IN THE PAN AND A LITTLE OLIVE OIL (I PREFER BUTTER )AND SLOWLY PAN FRY UNTIL THE FISH IS FIRM AND COOKED THROUGH...JUST BEFORE IT IS FINISHED DRAIN YOUR BUTTERNUT SQUASH AND POTATOES AND ADD PLENTY OF NUTMEG SALT AND PEPPER (ALWAYS TASTE AS YOU GO AND REMEMBER ITS EASY TO ADD BUT NOT TO TAKE AWAY) ALL READY SERVE THE FISH WITH THE MASH AND THE SALAD ON THE SIDE QUE APROVECHE..

SPAGHETTI AND MEATBALLS
01 May 2012 @ 19:56

 NOW I LIKE TO MAKE THE SPAGHETTI MYSELF HOWEVER I'M NOT GOING TO EVEN ATTEMPT TO EXPLAIN HOW AS I WAS TAUGHT IN THE SOUTH OF ITALY ,BY AN ITALIAN 'MAMA' AND IT WOULDN'T FIT WITH QUICK AND EASY MEALS AS THE SAUCE ITSELF TAKES ABOUT 20-25 MINUTES AND YOU CAN BUY FRESH SPAGHETTI IN MANY SUPERMARKETS NOW...SO LETS GET ON WITH THE SAUCE.....

 

INGREDIENTS for 4 people

Spaghetti 500g (boiled 'al dente '......just cooked through with a tiny bit in the middle of the pasta when you bite down that is still firm)

400g minced beef 

100 g powdered parmesan cheese 

2 eggs 

50 g breadcrumbs

salt ,pepper

olive oil 

red wine

750 g grated tomatoes 

oregano,

 

method

start by having two pans ready one for boiling the pasta and the other for the sauce (the sauce pan should ideally be like a large frying pan with a transparent lid.

place water ready to start to boil for the pasta first (I usually turn this on after starting to saute the meatballs remember to add the spaghetti when it comes to the boil and keep an eye on it ,but it should be just finishing at the same time as your sauce.)

making the meatballs ........place the meat in a bowl with the eggs, half of the parmesan cheese ,breadcrumbs,a good pinch of salt and pepper and some oregano....and a couple of tablespoons of red wine...................give it all a good mix then make the meatballs about the diameter of a two euro coin ,then saute them lightly with a little olive oil  in the sauce pan ,until they are browned off. 

Add the grated  tomatoe and the rest of the parmesan cheese to the meatballs and cook on medium heat (treat them gently or they will break up) with the lid on for 15 mins until the sauce hace reduced and thickened (add some salt and pepper to taste and serve with your spaghetti.

buen provecho.



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