Friday, February 22, 2013

{Pork, Fennel + Rosemary Spaghetti}

I love a friday night pasta, firstly because I know being a friday there is going to be wine.  There better be wine.  Secondly its a nice comforting way to slip into a weekend, I can get the pasta sauce ready in the morning and over the course of the day it just gets more and more delicious. Come dinner time its easy, I just cook some pasta whilst sipping above mentioned wine.

This pasta sauce is a real winner if you like italian sausages, it tastes like really really good italian sausages, you know the ones you pay a fortune for at the farmers market. Its bursting with bold flavours and takes about 15 minutes to make, I mean hello, what more could you ask for?  I can't wait to make it again, I hope you make it too, you'll thank me.  This is enough for 4.

...the pasta
400g spaghetti
olive oil
3 garlic cloves, crushed
500g good pork mince
1 tsp dried chilli flakes
2 tsp fennel seeds
1/4 cup fresh rosemary leaves
2 x 400g tins cherry tomatoes
s + p

Pop a splash of olive oil into a large frypan and add the garlic, saute it gently for a minute then turn up the heat and add the pork mince, chilli, fennel and rosemary.  Cook this until you start getting some colour on the pork, break up any lumps it should take about 8-10 minutes.

Add in the two tins of cherry tomatoes and a generous seasoning of salt and pepper, cook for another 5 minutes until its rich and glossy.  Serve on spaghetti with a dusting of parmesan cheese.

Tuesday, February 19, 2013

{Bean + Basil Salad}

I probably should of posted this at the beginning of the heatwave, not what feels promisingly like the end.  Do you know it rained the other day and it had been five weeks, five whole weeks since the last rain fell.  Rain is my favourite weather. Last night as I slept with the fan at my side I actually dreamt the noise was rain, it was the best sleep I've had this summer.

It's been a while since I've posted anything, sorry about that, a lot has happened. Jack started school and Billy started kinder. Those things are both a big deal, its all good though, no tears, just excitement and we sent them on their way knowing they are loved and we are proud of them and hopefully armed with the tools to make good decisions.  They are both cool dudes. I love watching them grow.

So the salad, its simple and delicious, its really quick to whip up on a hot night while your handsome sidekick grills the lamb cutlets, add into the mix a glass of vino and a slice of sourdough and life is good my friends.

...the salad
250g green beans
400g tin kidney beans, rinsed
400g tin cannelini beans, rinsed
150g roasted capsicum, sliced
handful of olives, chopped
handful of basil leaves
2 tbsp olive oil
1.5 tbsp balsamic vinegar
clove of garlic, smashed
s + p

In a small jar combine the olive oil, balsamic, smashed clove of garlic and s + p, pop the lid on give it a good shake and set aside.

Bring a saucepan of salted water to the boil, add the green beans return to the boil and cook for one minute.  Drain and plunge into a bowl of ice water, drain once cooled and pat dry with a clean tea towel.

Now you can just chuck everything prettily onto a platter and dress, leaving behind the garlic clove.