Fast Spaghetti & Pork Meatballs w/ Homemade vine tomato & basil sauce

This is a great and very simple recipe we use when we want to make a fast evening tea. Few ingredients and a couple of shortcuts but it makes a pretty tasty meal. Letting the sauce simmer for long enough is the key here to avoid it being watery.

Serves 2
Prep time - 5 mins (if you're fast)
Cook time - 35 mins

2 Tbsp Virgin olive oil
2 Tsp fresh Basil, Finely chopped
4 whole basil leaves, to garnish
2 Tbsp balsamic vinegar
1 Tsp Worcestershire sauce
3 cloves of garlic, finely sliced
1-2 Tsp sugar
1/2 mug of frozen peas
Parmesan cheese to serve
Pinch of dried oregano

6 good quality pork sausages (90% pork or higher if you can)
2 ripe large vine tomatoes, chopped and diced small.
1 400g tin chopped tomatoes
150g - 200g wholewheat spaghetti pasta


Method

Gather all equipment and ingredients you need and carry out all the prep work detailed above in the ingredients list.

Grab your sausages and squeeze out the meat with your fingers onto a plate (try to get 3 sections out of each sausage) Do not roll up the meat with your hands, just leave it as it comes out of the skin, rolling will cause it to break up in the pan.

In a medium saucepan heat up 1 Tbsp of olive oil on a medium heat. Add the garlic, chopped vine tomatoes, and crunch of sea salt and black pepper. Cook for 1 minute and then add 1 Tbsp of balsamic vinegar and a good tsp of fresh chopped basil. Cook this down for about 4-5 mins, keep an eye on the heat, not to high.

Tip in the tin of chopped tomatoes, and then 1 good Tbsp of Worcestershire sauce followed by a second Tsp of chopped basil. Bring this up to gentle simmer and add 1 Tsp of sugar (this takes the sharpness off of the tinned tomatoes) and a pinch of oregano. You may add more sugar later if you like if you find it too sharp. Let your sauce simmer for at least 25 mins or until it has reduced and thickened.

Heat up 1 Tbsp of olive oil in a frying pan on a medium heat and add your sausage meatballs. Season with salt and pepper. shuffle them in the pan and Fry until golden brown this should take about 15 mins.

Meanwhile grab your pasta and add it to a pan of boiling water with a crunch of sea salt. Cook this as per the packet instructions (usually between 8 and 12 mins) or until Al-dente.

5 Mins before your pasta is done stick your frozen peas into a bowl with a spash of cold water into the microwave and heat on full power for 2 1/2 mins, drain and tip into your simmering tomato sauce and stir in. The sauce should be starting to reduce and thicken by now, check for taste and season accordingly.

Assemble you're plates. Spaghetti First, Tomato sauce and then your meatballs placed on top. Garnish with grated Parmesan and 2 fresh Basil leaves.

Fruity Vegetable & chickpea Tagine

Serves 4
Time - 1 Hr

1 tbsp of olive oil
1 red onion, chopped
1 butternut squash, cubed
250g chantenay carrots halved
2 garlic cloves, minced
2 tsp fresh ginger, finely grated
1 level tsp ground cumin
1 level tsp ground tumeric
1 level tsp ground cinnamon
400g tin chopped tomato
10 dried apricots, chopped
400g tin of chickpeas, rinsed and drained
350ml good veg stock
2tbsp fresh corriander, chopped
30g pomegranate seeds
1tbsp Tomato puree

Preheat your oven to 160 or 140C if it is fan assisted. Gather all of your ingredients and equipment, failing to prepare means preparing to fail! Get all of your prep work done as detailed in the ingredients list above, and divide them up onto plates.

Use a large casserole pot/saucepan and heat up your oil. Get your red onions in there and cook on a medium heat for 3-4 mins.

Next add your butternut & carrots and cook for another 2 minutes or so, stirring. Now reduce the heat to low and add the fresh ginger and garlic, cook this for another 1 minute.

Now add our Moroccan inspired spices Tumeric, Cinnamon and Cumin with a splash of cold water (approx 2 Tbsp) and turn the heat back up to medium. Stir and cook for 1 minute or so.

Add the tomato puree, chopped tomato, apricots and chickpeas. Heat this until it starts to simmer and then add your veg stock. Bring to a simmer again while stirring.

Now transfer your mixture to an ovenproof dish (if your saucepan has plastic handles like mine!) and cover with foil. Cook in your pre heated oven for 45 mins. Approx 15 mins before its ready get some long grain rice on to serve your tagine with.

Serve up and add your pomegranate seeds and fresh chopped corriander to garnish on top.

Honey & Cinnamon Fresh Figs Desert

Honey & Cinnamon Fresh Figs.
Serves 4
Total time - 10mins

Ingredients
8 large ripe figs (Turkish ones are best when in season)
Large piece of butter
4 Tablespoons of honey
1 Teaspoon of ground cinnamon
1 Handful of almonds or pistachio nuts, crushed
Plenty of Greek yogurt to serve.

Method.

Get the grill on and set it to medium/high heat. Place the figs in a shallow oven proof dish (you will need a fairly large one depending on how fat your figs are. Slice a cross into the figs deep but just short of cutting all the way through. Now open the figs up so you can see the 4 quarters and their flesh.

Divide up the knob of butter with a knife and place 1 small piece into the middle of each fig. Now grab your honey (the squeeze bottles tend to be the easiest.) Pour the honey onto your tablespoon and drizzle 1 spoon at a time over all of the figs and around the dish.

Now add the nuts of your choice, here i chose almonds as i think pistachio is a little to sweet in addition to the honey and cinnamon. Crush them up a little using a pestle and motar, then sprinkle over and into the figs evenly.

Sprinkle the cinnamon (be careful to do this evenly) across the whole dish and place under the grill for around 5 mins or until the figs have softened.

Finally when the figs are grilled add a few generous dollops of the yogurt into the middle of the dish and serve to your table.

Hector's Keylime Pie

Makes  8 Slices

Prep: 20 minutes
Cook: 15-20 minutes

100g Butter
225g Digestive Biscuits
5 Limes
3 Large Egg Yolks
400g Condensed Milk

To start preheat the oven to 180 degrees (350F/Gas Mark 4). Melt the butter in a saucepan over a low heat then begin to add the digestive biscuit crumbs and stir until well combined. Remove the pan from the heat and tip the mixture into a flan dish and use a spoon to press it evenly and firmly all over the base and into the sides of the dish. Place into the oven and bake for 5 minutes.

Whilst the base is in the oven grate the zest of 3 of the limes into a bowl. In a separate bowl juice all 5 limes and set aside.

Beat the egg yolks into the bowl which contains the lime zest until the egg has thickened. Slowly pour in the condensed milk and whisk for 5 minutes. Add the lime juice and whisk again until the mixture is incorporated. Pour the mixture into the tin and bake for 15-20 minutes until set.

Remove the pie from the oven and leave to cool, I like to decorate my Key Lime Pie with lime pieces and grated dark chocolate however this is up to you.

Enjoy!

D x