1 x 400g tin (or ½ × 796 ml can) chopped/diced tomatoes
1 tbsp tomato purée/paste
1tsp chicken bouillon, or 1 × organic stock cube, mixed in 300ml (10 fl oz) (⅔ cup) boiling water
1 tsp sugar
200g (7 oz) spaghetti
½ a small Savoy cabbage, finely shredded (or other green leafed vegetable finely shredded*).
*Savoy cabbage in Canada can be very pale and so I prefer to use something like kale. The dark green colour works well with the spaghetti, although it does sound an unusual combination.
You will also need a large lidded frying pan/skillet.
In a large bowl mix together the pork, breadcrumbs, beaten egg, lemon zest, finely chopped onion, half the garlic and half the sage, a pinch of the crushed chillies, and plenty of seasoning. Once everything is well mixed in, shape into 30 meatballs. Then refrigerate for 30 minutes to firm up.
Heat half the oil in the frying pan/skillet and add the meatballs. Brown over a medium heat, shaking the pan occasionally to brown all sides. This may need to be done in two batches. Remove and set aside.
Now add the remaining oil to the pan, reduce the heat, and add the chopped onions. Cook gently for 5 minutes until they have softened. Then add the remaining garlic and sage and cook for a further minute. Stir in the tomatoes, tomato purée/paste, stock, sugar, a pinch of crushed chillies, and season. Bring to the boil, then turn down to a simmer for 5–10 minutes until the sauce has reduced a little.
Return the meatballs to the pan, then gently simmer, covered, for 30 minutes, turning them halfway through.
Meanwhile, cook the spaghetti in plenty of salted, boiling water, adding the cabbage or other green vegetable for the last 4 minutes of cooking. Drain.
Serve the spaghetti alongside the meatballs and sauce.
This is a lasagne recipe that I stumbled across many years ago and that has always been a great family favourite. The dish has three layers of pasta, a meaty tomato sauce, and mozzarella cheese, topped with Parmesan.
For this recipe you will need a deep sided frying pan/skillet or sauté pan.
Also a 32.5 x 22.5 x 5 cm (13 x 9 x 2 inch) ovenproof dish.
*In the UK the prepackaged grated mozzarella cheese contains only cheese and anti-caking ingredients. In Canada it has more additives, so I buy the block mozzarella and grate it myself. Just pop it in the freezer for ten minutes before grating to firm it up.
A Caesar salad can be served as an accompaniment.
Brown the meat in the frying pan/skillet over a medium heat, about 5 minutes. Reduce the heat, add the onion and garlic, and cook for a further 5 minutes.
Stir in the tomatoes, tomato paste, oregano, ⅔ cup water, and seasoning. Simmer for 20 minutes.
Preheat the oven to 180°C (350°F) (gas 4)
Many brands of lasagne pasta require no pre-cooking but I have found they benefit from cooking for a short time anyway. A baked lasagne using uncooked pasta isn’t as moist.
So, bring a large pan of water to the boil and add a glug of olive oil. Drop 5 of the lasagne sheets into the water one at a time (crossing each one over the other) and boil for 4 minutes. They need to be cooked in two batches or they will stick together while cooking. Remove the sheets with a pair of tongs and rinse under cold water, then lay the sheets separately on a clean tea-towel. Repeat with the remaining four sheets.
To layer up the lasagne. First, spread a thin layer of the meat sauce in the bottom of the lasagne pan. Then layer 3 lasagne sheets, a third of the remaining meat sauce, and a third of the mozzarella cheese on top. Repeat layering the pasta, meat sauce, and cheese twice more. Finally sprinkle the Parmesan over the top.
Bake, covered with foil, in the oven for 30 minutes. Remove the foil and cook for a further 10 minutes.
Let it stand for 10 minutes before serving into portions.
The first reference to a shepherd’s pie appeared in the late 1800s and since then there has been a debate as to whether it should contain lamb or beef. I’ve grown up with the idea that a shepherd’s pie is made with lamb, and cottage pie with beef. Regardless, the traditional recipe can be quite bland so here I have added some extra seasonings to liven it up.
450ml (15 fl oz) lamb stock (beef can be used as a substitute) (2 cups)
800g (1 lb 12 oz) potatoes, cut into large chunks (5 medium)
40g (1½ oz) butter (3 tbsp)
Serve with Chantenay carrots/baby carrots and any other seasonal vegetables.
You will also need a sauté pan and ovenproof dish.
Heat 1 tablespoon of the oil in a large pan over a medium heat. Add the meat and brown, about 5 minutes. Remove and set aside.
Add remaining oil, reduce the heat and gently cook the onion and celery for 10 minutes until softened. Add garlic and cook for a further minute. Now stir in the spices, flour and tomato purée/paste and cook for 2 minutes.
Gradually stir in the stock, then return the lamb to the pan. Season. Bring to the boil, then reduce the heat and gently simmer for 45 minutes, stirring occasionally.
Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes for 20 minutes until tender. Drain and leave them to steam dry for two minutes.
Preheat grill/broiler to medium.
Mash the potatoes with the butter and season to taste. Tip the lamb mixture into the ovenproof dish and cover with the potato. Grill/broil until the potato is turning golden, about 10 minutes.
This is a thick tomato soup made with plum tomatoes and chopped basil leaves to give it an Italian flavour. The bowls of soup are sprinkled with mozzarella cheese and garnished with extra basil leaves. Just serve with lovely, fresh crusty bread.
4 x 170g (6 oz) steaks, (rib eye, sirloin or other good quality steak)
For the Béarnaise Sauce
4 tbsp white wine vinegar
1 shallot, chopped
2 egg yolks, large (U.K.)/extra large (N.A.)
115g (4 oz) butter, cut into small pieces (½ cup, or 1 stick)
2 tsp chopped fresh tarragon
fries and peas
For the steaks
Heat a large frying pan/skillet and add the butter and oil.
Season the steaks then add to the pan. Cook over a medium heat for 2 minutes each side for medium rare, 3 minutes for medium, 5–6 minutes for well done. Or BBQ. Transfer to a hot plate, cover and let the steak rest for a couple of minutes.
For the Béarnaise Sauce
While the steak is cooking, put the vinegar and shallot in a small pan and bring to the boil. Lower the heat and simmer to reduce to about 1 tablespoon. This will only take a minute or two. Strain and leave to cool for a few minutes.
In a small bowl, whisk the egg yolks with some seasoning. Whisk in the vinegar and 1 tablespoon of warm water. Place the bowl over a pan of just simmering water and add the butter, a knob at a time, stirring until each knob has melted before adding the next. Continue stirring until the sauce is shiny and thick. (The sauce will remain quite thin for a few minutes and then start to thicken very quickly.) Once it has thickened, stir in the chopped tarragon.
Spoon the sauce alongside the steaks and serve with fries and peas.
1 x 400g tin (½ x 796ml/28 fl oz can) chopped tomatoes/diced tomatoes
1.8 litres (3 pints) good chicken stock (7½ cups)
85g (3 oz) spaghetti
400g tin (540ml/19 fl oz can) cannellini beans/white kidney beans, drained and rinsed
140g (5 oz) frozen peas (1 cup)
fresh basil to garnish
Peel the vegetables and dice into small pieces, about 0.5cm (¼ inch). Heat the oil in a large pan, add the vegetables and stir to coat with the oil. Cook, uncovered, over a medium–low heat until the vegetables are soft, about 10 minutes, stirring occasionally.
Then stir in the tomatoes and stock, and bring up to a simmer. Break the spaghetti into small pieces and add to the pan. Simmer for 10 minutes.
Finally, add the beans and peas, and simmer for a further 5 minutes.
Serve garnished with basil leaves and accompany with crusty bread or rolls.