Spaghetti Puttanesca


I love the taste of the Mediterranean, tomatoes, olives, garlic, lemons etc and this contains all the above

First get your spaghetti on according to packet instructions and follow the recipe below for enough sauce for 2 adults

Heat a pan on a medium heat with a little olive oil and add a crushed clove of garlic. Leave until just turning brown then add 4 anchovies, 50 grams of mixed pitted olives, a tablespoon of capers and a sprinkling of dried chilli flakes and 6 chopped sundried tomatoes, stir for a couple of minutes until sizzling then add 100ml of passata and a tablespoon of tomatoes purée. Continue to cook for a further couple of minutes until the pasta is cooked. Finally add a squeeze of lemon juice then drain the pasta and add to the sauce. 

Give everything a good stir and serve up with some fresh Parmesan 

Enjoy

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Home style Onion Curry


So I’m told this is a traditional curry by an old colleague. It tastes so flavoursome yet mild too so it’s great for little ones. 

Start by placing a large onion in a mini chopper along with 50ml of water then blend to form a paste.

Next dry fry a stick of cinnamon along with 2 teaspoons of cumin seeds and teaspoons of fennel seeds (optimal – add 1/4 teaspoon of dried chilli flakes for about 30 seconds before adding the onion paste and cook on a medium heat for 10 minutes until the onions brown and the water evaporates. Next add a crushed clove of garlic and some grated root ginger – approx the size of your thumb. Cook for another couple of minutes before adding 1 teaspoon of the following: sugar, turmeric and garam masala. 

Next add a standard sized tin of chopped tomatoes and simmer on a medium high heat for 8-10 minutes

Finally, add 8 diced skinless, boneless chicken thighs and 250ml of chicken stock and simmer for 15-20 minutes until the chicken is cooked. 

Serve with some steamed basmati rice