A taste of Italy from Whitstable.......{Spaghetti alla Vongole}

I wax lyrical about Whitstable so much on this blog but then I love it so much. Last Saturday we wondered down to the fish market and I decided against mussels and instead opted for some fresh clams - a bit pricier but then you need less to make a rather wonderful Italian meal. This took me right back to summer holidays in Italy although it was March on the Kentish coast. I don't eat pasta very much at all these days but when I do, it has to be worth it - full of flavour and not to heavy. Don't be scared of shellfish when you are cooking clams they tell you when they are ready to eat as their shells open - makes it so simple!

Spaghetti alla Vongole

750g fresh clams (approx)

3 cloves garlic, finely chopped

1/2 red chilli, finely chopped

20g butter

olive oil

150ml white wine

zest and juice 1/2 lemon

handful fresh parsley, roughly chopped

enough spaghetti / linguine for 2 people

cook the spaghetti according to instructions, you want it slightly al-dente. warm the butter and olive oil in a pan and add the garlic and chilli. once it has softened add in the wine, when it starts to simmer, ramp up the heat, add in the clams and put the lid on the pan. shake a few times as it cooks. the clams will take around 4-5 minutes, once the shells have opened. discard all clams that haven't opened. add in the pasta, parsley, lemon juice and zest and toss them all together. season and serve. It's really that simple but tastes a million dollars!

Linking up with Vicky at Honest Mum

When fish is this fresh........{Grilled Prawns)

We spent my birthday weekend in one of my favourite places - Whitstable. One of the things I love about it is the fresh seafood market. Often one of the evenings of the weekend we will forgo the many places to eat and just buy some fresh fish from the market and go home and cook it.

We were spoilt for choice at the market this week and after a lot of umming and ahhing I picked up some lovely fresh large prawns. You could do so much with these BUT I can't help thinking when fish is this fresh you are best keeping it really simple. I went for a really simple but fragrant butter made with juicy garlic and lots of fresh parsley which soaked into the prawns under the grill. We lingered over them with a fresh glass of prosecco and some fresh baked bread from one of the deli's. There's nothing better in life really.  

Grilled Prawns with Garlic & Parsley Butter

10 large raw prawns 

50g good quality butter

1/2 shallot, finely chopped 

3 cloves garlic, finely chopped 

handful parsley, finely chopped 

1 tbsp olive oil

if you wish take the heads of the prawns and then de-vein them and then butterfly them so they lie flat on the grill. mix all of the other ingredients together and then dollop it in the prawns. place under the grill for around 10-15 minutes until the prawns are nice and pink and cooked through. How easy is that?!

Healthy Weekday Meal #3...........{Chicken Puttanesca}

Many moons ago when I wasn't dieting I blogged a favourite pasta recipe Puttanesca Spaghetti. Now as I am avoiding processed foods and my diet is pretty low carb I wanted to find an alternative to this favourite sauce of mine. Step in courgette (zucchini) ribbons to replace the pasta and a chicken breast to bulk up the dish and add lots of protein. I loved it, the heady flavours kid you in to thinking you are eating a much richer dish and the courgette compliments the sauce really well. Its going on the list of my favourite easy and healthy weekday meals.

Chicken Puttanesca 

Inspiration for this recipe came from BBC Good Food (here) and Supergolden Bakes (here)

2 chicken breasts 

1 small onion, diced

50g anchovy fillets, drained and then chopped

2 cloves of garlic, chopped 

1 tbsp dried chilli flakes

400g tinned tomatoes

1 large tomato, diced

2 tbsp pitted black olives

2 tsp small capers

olive oil

small handful of parsley, chopped

1 courgette

olive oil

brown the chicken in a pan with a little olive oil. remove and de-glaze the pan with a little water. add a splash more olive oil and then the onion, garlic and anchovies, cook until the onions are translucent. stir in the fresh tomato, tinned tomatoes and then fill the tin halfway with water and add that. sprinkle in a little sugar to help sweeten the tomatoes. bring the sauce to the boil and then turn down the pan to a simmer. add the olives and the capers and season well. place the chicken in the pan and cook covered for 20 mins and then uncovered for 10 mins so the sauce thickens up. sprinkle with  parsley. 

for the courgette, use a potato peeler to get long slices of ribbon the length of the whole courgette. I find one courgette for every 2 people works, add a tsp olive oil to a pan and a dash of water and cook the courgette - it only takes a few minutes.

serve the chicken and sauce over the courgette ribbons  

Italian Tomato Toasts..... {Bruschetta}

I love Italy for so many reasons (I wrote about it here) but one of the main reasons is the food. It's where I first fell in love with cooking, where I learnt to ramp of my cooking, to appreciate flavours and textures and most importantly to respect ingredients. If you have a piece of fish fresh from the boat cook it simply with the gentlest of seasoning, if you have a piece of fresh bread rub it with a juicy fresh garlic and a drizzle of local olive oil, ripe peaches are amazing if you grill them and serve with a drizzle of honey... you catch my drift. Simplicity is the key to beautiful Italian cooking and having a glut of tomatoes growing in the garden I used them to make this simple, traditional Italian starter which is done so badly throughout the UK in fake Italian restaurants. This is how it should be done. 

 Italian Bruschetta

400g cherry tomatoes, roughly diced - I used red and yellow

1/4 red onion, very finely diced

balsamic vinegar

good quality olive oil

Ciabatta loaf (or any other stone baked white loaf), cut into thin slices and toasted

clove of garlic

S&P

basil

take the tomatoes and onion and mix together with a small dash of balsamic vinegar and a good glug of olive oil. season well and then leave to rest at room temperature for at least half an hour so flavours can develop. Take the toasted bread and rub one side of each piece with the garlic and a drizzle of olive oil. when ready to serve, add a spoonful of bruschetta onto each toast and a couple of the really small leaves of basil for decoration. This is a great canape or starter and goes very well with a chilled glass of prosecco

Linking up with Honest Mum 

And with Delcious Dish Tuesday with  Full Time Mama 

Blogtober: Day 7...... Io amo l'Italia {Best vacation}

I am lucky to have friends who live in Italy, just outside of Rome, but by the sea. I have stayed with them around 5 times and I am taking H for the first time in May. Every holiday I have there is the best. When you stay with a family abroad I think you get a much more genuine experience and in Italy that experience is amazing; 

long evening meals that go on for hours,

The amazing food and fresh produce,

BBQ's in the vineyard,

making vino with local grapes, 

visiting "a friend of a friends" new pizzeria, 

jamming and singing until the early hours, 

buying fish fresh from the boats.

visiting the beautiful city of Rome where there is something different around every corner 

the open hospitality and love you get from the people who live there

I love Italy and the life I have when I go there, everything tastes better in Italy

Linking up with Helene and Taylor for Blogtober!

A soothing dinner of sorts..... {Butternut Squash, Blue Cheese and Pancetta Risotto}

Risotto is one of those dishes that works on all occasions: I wouldn't hesitate serving it at a dinner party and yet it's perfect as a weekday after work meal. I remember the first time I learn to make it was in Italy - I stood fascinated as Leilo stirred and chopped and added bits and bobs as he went along. Me scribbling notes in my pad so I could replicate it as home. Risotto is nothing to be scared of it just needs your full attention and once you've got the hang of it the amount of ingredient combinations is endless - this is H's favourite so thus it's what we went with last night. 

Butternut Squash, Blue Cheese and Pancetta Risotto

Serves 4

1/2 butternut squash, cut into large cubes 
100g Pancetta, diced 
2 shallots, finely chopped 
1 clove garlic, finely chopped 
2 leaves of fresh sage (OPTIONAL), finely chopped 
250g arborio rice
300ml white wine 
approx 1.5 pints - 2 pints good quality chicken stock 
75g blue cheese - I used St Agur, cut into large chunks 

Take the cubes of butter nut squash and roast in a little olive oil for approx 40 - 45 mins. in a dry pan cook of the pancetta, you don't need oil as it will release its own fat as it cooks, when it is nice and crisp, approx 10 mins take out of pan with slotted spoon and drain on some kitchen paper. Cook of the onions and garlic in the remaining pancetta fat. Take a few of the big chunks of the roasted  butternut squash and finely dice them before adding to the pan along with the rice. stir together for a few minutes until the rice is translucent. Add the wine and continue to stir until it has absorbed. Start to add the stock a couple of ladelfuls at a time stirring gently as you go - this is not to be rushed. Once each ladelful has absorbed add another and keep doing this until your rice is cooked and you have a creamy consistency - you may need all the stock, you may not. Once you feel it is ready stir in the pancetta. Take the blue cheese and fold it in gently you want to keep nice oozing chunks of cheese throughout the risotto so don't mix it in vigorously. Serve with the remainder of the roasted butternut squash. 

I'm linking up this post with Alesha and Mary for Delicious Dish Tuesday

 

And  Supergolden bakes!  

End of Summer Pasta..... {Lemon, garlic and chili Pasta with Halloumi}

The summer days are coming to an end and the time spent in the garden is becoming less and less. There's still some produces growing away but mainly they are getting ready to hibernate as the days get colder. I have a glut of home grown chillies and garlic that seem to glare at me when I wander in to my little kitchen “you put so much effort into growing me, cook with me, eat me". And so I did. 

End of Summer Pasta

1 green chilli, finely diced 
3 cloves of garlic, finely diced
1 small red onion, diced
1DSP lemon zest, finely grated 
6TBSP Olive oil
couple of squeezes fresh lemon juice
slice of halloumi
Spaghetti / Linguine 

Cook pasta according to instructions. place the oil, chilli, onion and garlic into  pan and then warm through gently until softened (10 - 15mins). Add pasta and stir through with lemon zest,. Lemon juice and S&P. Grill halloumi and serve on top of the pasta. Eat outside and lament the end of al fresco dinners for 2014.      

Lucy's Last Meal of Freedom {Baked Chicken with Parmigiana Melanzane}

No Lucy didn't go to jail, she just got married! As her Chief Bridesmaid I decided to do the whole cooking her last meal the night before her wedding as we were all staying at her Mum and Dads. I wanted a really special and memorable evening reminiscent of the many holidays that we have been on to Italy. I actually learnt to make this dish whilst I was in Italy a few years ago and whilst cooking all the aubergines can take time it is well worth it for such a rich and tasty dish, just think of yourself as an Italian Momma for an hour or so. We all ate around the table in the kitchen, remembering happy times when we were younger and more carefree and washed it down with glasses of ice cold Prosecco.  My little Lucy is now married and enjoying her honeymoon in Thailand, yet still the memories and tastes of that night linger on.....

Lucy's Last Meal of Freedom 

Preparing the Melanzane 

Baked Chicken with Parmigiana Melanzane

For the chicken:

Chicken thighs, skin on 

Lemon, cut in to wedges 

Sprigs of  fresh rosemary

8 - 12 cloves of garlic, peeled and lightly crushed 

butter 

S&P

For the Parmigiana Melanzane:

4 Aubergines, slices in into disc's approx 1cm thick

Olive Oil (Lots of it)!

1 litre Passata 

2 small onions, finely chopped 

4 cloves garlic, peeled and finely chopped 

Oregano (Dried is fine)

S&P

Sugar 

250g fresh mozzarella, chopped into little cubes 

150g freshly grated Parmesan 

For the chicken: lie the chicken out on baking dishes. pat down a bit of butter on to the skin of the chicken and rub in slightly. Season. Tuck the lemon wedges, rosemary and garlic in amongst the thighs. Drizzle it all with olive oil. Bake in preheated oven for approximately 50mins-1hr at about 200°C, until the juices run clear. 

For the Parmigiana Melanzane: take your discs of aubergine, lay them out on tea towels and salt them quite liberally. Leave for approx. 30mins (this draws the bitterness out). Brush both sides of the aubergine with olive oil and fry them off batch by batch - they need to be nice and golden as they come out of the ban but not burnt. This does take time but it is worth it. Meanwhile add the chopped onion and garlic into a pan with olive oil and a pinch of oregano and gently cook until softened. Add in the passata and a couple of TSP of sugar. Allow to bubble away for approx. 20mins. Season. Take a large dish and spread a bit of the sauce to cover the bottom. Top with a layer of aubergine. Cover with sauce, some of the mozzarella and the Parmesan. Repeat this another two - three times ending with a layer of sauce and the cheeses. Bake in oven for 40mins at about 180°C  until its all heated through and the cheese is melted. 


Serve the chicken alongside the Melanzane and a crisp green salad with a jam jar of your favourite homemade salad dressing. Belissima! 

I'm linking up this post with Alesha for Delicious Dish Tuesday

 

And  Supergolden bakes!  

The Carbonara Wars......

 A text message conversation happened between my good friend Paul and me yesterday afternoon:

Paul: You still coming over tonight?

Me: Sure, about 6ish, can’t wait to see you

Paul: Me too, I haven’t got anything sorted food wise tho! Minced beef is still there or we could do Carbonara?! Let’s decide over a glass of wine (how all good decisions are made)

Me: Ok mi amore! I make a mean Carbonara though. No cream anywhere near it URGH please note my correct spelling of the word though, I can’t abide text speak – I know I’m a snob!

Paul: Ha ha!! Me too! A traditional Sicilian recipe! A proper Carbonara never has cream never has a truer word been spoken

Me: Mines a traditional Roman recipe Leilo taught to me the first time I went to stay with them in Italy

Paul: My Sicilian friend taught me when I stayed there! *pokes tongue out* it’s probably the same recipe! Lol  I also never use LOL although the men in my life seem to

Me: Haha we will compare and together we will come up with the best Carbonara recipe ever and I will blog it!

 So here it is my friends bought to you from myself and Paul with the assistance of a couple of glasses of wine

Spaghetti Carbonara

This was for the two of us but there was enough to serve 4 people

Pancetta – you can buy the cubes - in this instance we had the rashers and I used about 6 finely sliced

1 onion, diced into small cubes

3 cloves garlic, chopped finely

Glug of wine

Spaghetti, boiled in lots of salty water

Parmesan cheese, grated 

2 eggs + 1 egg yolk, beaten together

Put your pasta on to cook. Add some olive oil to the pan and add the pancetta. Get this to start to brown (about 7 mins) and then add the onions. Stir regularly and when the onion has browned ever so slightly add the garlic cook for about 3 minutes before adding a glug of wine.

Drain the pasta and then grab you eggs and beat them into the pasta – this needs to be done when the pasta is steaming hot and you have to beat the egg in really briskly so it doesn’t go scrambled. You can always add a bit of the drained pasta water if you need more glossiness. Add the pancetta mix and some Parmesan along with lots of cracked blacked pepper and a pinch of salt and voila you have Roman / Sicilian / DELICIOUS Carbonara.  

You’re Welcome.

Linking up with Alesha for Delicious Dish Tuesday