Category: Halloween

Orzo with Pumpkin, feta and bacon.

March 13, 2019

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The wind is just starting to calm down. Earlier it was howling around the outside of the house and the wind has a bitter chill to it. The weather is a little confusing somewhat at the moment as Spring is trying its best to break through. There’s even blossom on the trees already. Unless we are just left with bare branches from this storm!

Days like today need a bowl of comfort food for dinner and back in October last year I created this recipe that is perfect for today. I actually came up with it for my regular slot on BBC Radio Leicester for using up leftover Pumpkins but you could easily substitute it for Butternut squash. You will be able to knock this recipe up within 15 minutes. So stay warm and cozy away from Storm Gareth and I can guarantee you will be back for seconds.

Ingredients:

  • 2-3 tbsp rapeseed oil or oil of your choice
  • 150g orzo pasta
  • 1/4 medium sized pumpkin chopped into 1inch sized pieces
  • 1 large red onion or 2 small red onions diced
  • 2 cloves of garlic finely chopped
  • 2 slices of smoked bacon sliced
  • A good sprig of fresh sage finely chopped
  • 1/4 chicken gel stock pot
  • 100 ml water roughly
  • Handful of rocket chopped
  • 50 g feta cheese crumbled
  • handful of fresh flat leaf parsley chopped

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Method:-

  • Preheat oven to 200 c fan. Place the pumpkin into a baking tray and drizzle with rapeseed oil. Cook for roughly 15 minutes or until starting to soften and sorting to brown around then edges.
  • In a saucepan in water cook the Orzo to cooking instructions ( normally 10-15 mins)
  • Then in a frying pan fry off in rapeseed oil the onion for about 2-3 minutes, then add the garlic, stir and cook for a further minute or two.
  • Add in your bacon and fry off until cooked and browned around the edges.
  • By this time the pumpkin will be done so add to the frying pan the pumpkin and stir. Cook for a further minute. Add in your orzo pasta.
  • Then add in your sage,  chicken stock and water, stir and cook for a further 2-3  minutes.
  • Add in your feta, stir and then add in your rocket and parsley and you are ready to serve.

Pumpkin risotto with pearl barley, leeks and bacon topped with crispy kale

November 12, 2015



 

An Autumnal risotto that is a lovely alternative recipe for when you want to do something a little more sophisticated but yet its still a great frugal “fridge raid” recipe.
 Risottos are a great way of using up what veg you need to. Plus with this dish you are using up any Pumpkin you may still have lying around as many just get thrown away or not bought at all throughout their season. Many just used for decoration. 
  You can even get the children involved in helping squeezing out all the orange coloured flesh.
 Use the Seeds by roasting them in the oven as a tasty snack and if you have any Risotto leftover, make Arancini the next day.
  Leeks and Kale are also in season at this time of year so if you like to cook along with them like me, this is the perfect dish for you.

 I did this recipe first for BBC Radio Leicester on my regular cooking slot for Ben Jackson’s show.  However this time, Ed Stagg was filling in for him. You can hear me showing Ed here how to make it.

 It was so popular, I decided to then do it for my weekly column.




Pumpkin risotto with pearl barley, leeks and bacon topped with crispy kale:







Ingredients:

1-2 tbsp Rapeseed oil
2-3 handfuls of Carnaroli risotto rice
a good splash of dry white wine
a handful of pearl barley cooked in a little chicken stock 
1 clove of garlic finely chopped
1 medium sized onion diced finely
1/4 leek sliced
1/4 small farmed pumpkin peeled and diced. Plus use some of the flesh inside to squeeze out the orange juice. ( I bought mine from a local Farm called Cattow’s Farm)
800ml homemade chicken stock or 1 gel pot chicken stock to 800ml water, can use veg stock if keeping vegetarian
2 rashers of smoked bacon sliced
Few gratings of parmesan cheese ( parmigiano reggiano )
handful of unsalted butter cold and diced
cracked black pepper to season 

Crispy Kale: 

A few handfuls of Curly kale
2 tbsp rapeseed oil
sprinkle of sea salt to season and sugar


Method:


*  Cook off pearl barley to packet instructions.

*  Sweat off chopped onion in a pan and cook until starting to go translucent 

*  Add garlic, stir and then pop in your rice. Stir but not too much.Then de glaze your pan with wine.Cook until starting to reduce.

*  Add in hot Chicken stock then ladle by ladle for about 10 minutes, not allowing to stick, but not string too much as this will make the rice glutinous

*  pop in your Kale in the oven on 200c or 190 fan for 5 minutes.

*  Add in your chopped pumpkin to the risotto and cook for further 5 minutes, then add your leek and cook for a further 3 minutes.

*  Fry off your bacon in a separate pan till it goes crispy on the edges

*  Then add in your cooked pearl barley and stir only a little. Here you can squeeze the inside bright coloured flesh into the risotto to make an orange colour

*  Add your butter to the risotto, plus a little parmesan and cracked black pepper,  turn the heat off and cover with a lid.


*  Serve in large bowls, top with the bacon, then kale and a snow of parmesan.








Spicy pork and pumpkin pie

November 11, 2015

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So I’ve decided to post this recipe I did for my weekly column as it was a real winner on Halloween and there are still Pumpkins around. However you can still make it at any time, You could even substitute the Pumpkin for Butternut squash.

Here is what I wrote:-

Halloween is upon us so I wanted to show you a great dish that is hassle free for you if you are having a party.
Every Halloween when I have a party I want to be able to spend time with my guests and not be in the kitchen all day making fiddly buffet food.  I think sometimes one can feel a little pressured to be able to make an edible “Brain” or witches fingers.
So today I have done a recipe that still has a halloween theme by using pumpkin, its quick, simple and very tasty for your guests.
I’ve used Pork mince in this as 1, its economical so will stretch further for any unexpected guests for you and 2, it goes really well against the Pumpkin however you could use Beef mince or lamb if you don’t eat Pork.
Another point to make is that I was using leftover mashed potato from the day before, another time saver.
Serve this up in bowls to your guests and it will leave them spooked of how good it is.

Ingredients:

Pumpkin and potato mash:

Leftover Mashed potato, (enough to fit your dish you are using, there was about 4 potatoes worth left in mine)
1 small pumpkin chopped into chunks ( I bought mine from a local farm called Cattow’s Farm)
knob of butter
salt and pepper to season
1/2 tsp ground nutmeg

Pork pie mixture:

500g pork mince
1-2 tbsp of rapeseed oil
1 onion diced finely
1/2 leek thinly sliced
2 cloves of garlic finely chopped
A thumbnail size of fresh ginger grated
1-2 green chilli’s finely chopped
3 tbsp of mild curry powder or madras, whatever heat you like it.
1/4 400g tin of chopped tomatoes
4 small chopped fresh tomatoes
Salt and cracked black pepper to season
handful of frozen spinach defrosted and drained
handful of frozen petit pois peas defrosted and drained
few sprigs of fresh chopped coriander to finish

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Method:

 

–  Preheat oven to 180-200c depending if fan oven or not.

 

In boiling water, cook your pumpkin until soft. Mash with a hand potato masher, pop in your butter, nutmeg and seasoning then stir in the potato mash together. Leave aside.

Fry off your onion for a couple of minutes until starting to soften.
Add your leek and cook for a couple of minutes also. Add your garlic, chilli, ginger and curry powder and stir.

Add in your pork mince and continue to cook until the pork mince is almost all cooked through. Pop in the tomatoes and cook for 2 minutes.

Add in your peas and spinach, stir, take off the heat and pop to one side.

In an oven proof dish of your choice put in your Pork mixture, level off and sprinkle with fresh coriander.Top with your Pumpkin mash and place in the oven for 20-30 minutes or until crispy and brown on top.

 

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Sausage, vegetable and apple traybake

October 6, 2015
This oven-roasted meal really is incredibly easy to make. Not to mention how inexpensive it is also.
 After a long day the last thing you need is to be slaving over the oven or even waiting a long time for something to cook. Plus, now that Autumn is making more of an appearance and becoming darker in the evenings this is the perfect comfort, pick me up food and with a little cheekiness from the cider I’ve popped in there.
 Ive used apples in this recipe as it just adds an extra burst of sweetness against the sausages and sage in there. Plus lots of people are giving them away due to bumper crops this year. 
  If you have a family get-together coming up or you just want to do a Sunday lunch thats a little easier, this is a perfect choice for that. Leftovers can be chopped up and put into a spicy tomato pasta bake.
 With the lovely colours it gives off, it truly is Autumn in one dish really.




Sausage, vegetable and apple traybake:






Ingredients:
(Serves 2)
–    1-2 tbsp Rapeseed oil
  • 6 British sausages ( I used a Pork and chive variety)
  • 2 red onions sliced into wedges
  • 2 garlic cloves crushed and roughly chopped
  • 1 chicken stock cube crumbled over or half a gel pot
  • 1-2 parsnips roughly diced
  • 1 red pepper roughly diced
  • 1 orange pepper or yellow diced roughly
  • 2 apples, something like a British cox 
  • 2-3 potatoes peeled and chopped into inch size chunks
  • a good sprig of thyme
  • a few fresh sage leaves
  • 200ml Apple cider
  • 1 tbsp dijon mustard
  • 1 tbsp honey 
  • salt and cracked black pepper to season
  •  
Method:
  • Preheat oven to 190c. In a frying pan, brown off the sausages.
  • Coat all vegetables in oil, ( not the peppers or apples yet )and pop into the oven for 15 minutes.
  •   After 15 minutes coat the vegetables with the honey and mustard, add the peppers, thyme, garlic, stock and seasoning.
  • Place the sausages in between the veg and pour into your frying pan the cider to get all the sticky juice from the sausages.then pour that into your traybake.

*  Pop back into the oven for a further 15 minutes. After that put your apples and sage in-between the sausages and veg and pop back into the oven for approximately another 15 minutes or when all golden and cooked.



I couldn’t help diving in with a knife and fork before even serving it up, it was THAT nice!

Pork and Apple Burgers with Oozing Mozzarella for Food Friday on BBC Radio Leicester

October 29, 2014

For “Food Friday” On BBC Radio Leicester Last Friday, I decided that I would do a recipe that people could get their children involved with.  As you are all aware of by now I do this with Ben Jackson on his show and Seeing as it was Half term and also with Halloween just around the corner,  I began to think about what children would like to make and eat around this time of the year.  Ben has Children also, so I was hoping that they could have a go at this with Ben over the weekend.

Click on this Link to Hear me on the show with Ben making them! 

  I realise it doesn’t look spooky or comical for Halloween (the oozing-ness maybe?) But this recipe will go down a storm if you have children and Adults coming round. I am definitely making more of these possibly again this weekend. I loved the alternative of using Pork and Apple. I might even try different cheeses inside, but it can’t be too strong as it will just overpower the meat. 
   This recipe has been a winner with my Fiancé too and he normally loves a big fat juicy Beef burger, so If he likes it, that’s good enough for me! 



Pork and Apple Burgers with Oozing Mozzarella:


Ingredients:

(Makes Approximately 5-6 burgers)


–  Approximately 500g of Pork Mince
–  2 Tbsp of Rapeseed Oil
–  1 large onion diced finely 
–  1 Clove of Garlic finely chopped 
– Half of one side of an Apple Grated ( I used English Gala )
–  1 Level Tbsp of Sage 
– 1 Level Tbsp of Fresh Parsley
–  Salt and Cracked Black Pepper to season
–  1 Tsp of Dijon Mustard
–  1 Tbsp of Tomato Puree
–  1 1/2 slice of White bread into Breadcrumbs
–  1 Ball of Mozzarella
– BreadBuns
– Salad= I used Iceberg lettuce, Round lettuce, tomato, onion and cucumber


Method:

–  Preheat Oven at 190c,

–  Fry off your chopped Onion and Garlic in a splash of Rapeseed oil in a Frying Pan until Golden brown,

–  Mix all ingredients together (minus oil) into a mixing bowl with your Hands,

–  Roll a small handful of the mixture into a ball, Press an inch sized ball of the Mozzarella into the middle, roll back into a ball and flatten into a burger.

– Repeat process for how many burgers you need.

–  Fry off Burgers into a separate frying pan 3-4 minutes each side and then place onto a baking tray for about 12 minutes.

–  In the meantime Prepare your Salad and Buns and a minute or two before the burgers are done, Place Buns open on a tray to toast slightly.

–  Assemble and tuck in!