All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Meatball Pasta Bake

By 18 Comments

Just look at that cheese. All melted and stringy just waiting for you to stick a fork in. My meatball pasta bake combines two of my favourite comfort foods: meatballs in a rich tomato sauce and cheesy pasta. It’s almost like pizza meets meatballs meets pasta bake; and it’s all the better for it if you ask me.

Frying the meatballs off first and then making the sauce in the same pan gives the tomato sauce a brilliant depth of flavour. I love the herb flecked meatballs, the richness and fragrance of the tomato sauce (thanks to the fresh basil) and the soft creaminess of the mozzarella. The family agreed; this meatball pasta bake was devoured in minutes. read more

Proper Ragu

By 7 Comments

Proper Ragu served with spaghetti

There’s ragu, and then there’s proper ragu. You know the two kinds I mean; the quick one that we Brits chuck on top of a pile of spaghetti and the one that takes time, effort, care and attention to make. Don’t get me wrong, the former has its place but this recipe is for the latter; which incidentally freezes very well meaning it is perfect for cooking up a big batch and then reaping the rewards in the weeks to come. It has taken a long time to get this recipe to be my version of a perfect ragu so I hope you enjoy it.

Ingredients

For 8-10 portions:

  • 2 tbsp olive oil
  • 1 tbsp extra virgin olive oil
  • 2 onions, peeled and roughly chopped
  • 3 carrots, peeled and roughly chopped
  • 2 sticks celery, peeled and roughly chopped
  • 3 garlic cloves, peeled
  • 3 sundried tomatoes (dried, not in oil), you can use 2 tbsp sundried tomato paste instead and add it when the tomato paste goes in
  • 500g beef mince
  • 500g pork mince (pork shoulder if you can can it)
  • 2 rashers smoked streaky bacon, finely sliced
  • 150ml red wine (optional)
  • 2 tbsp tomato paste
  • 700ml passata
  • 4 bay leaves
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt and pepper

    • read more

    Layered Ragu and Aubergine Pasta Bake

    By 15 Comments

    Layered Ragu and Aubergine Pasta Bake with salad and wine

    I think I’m part Italian. More likely, I like to think I’m part Italian. The reason for this recent realisation is that Italian food is the food I crave the most; when I’m looking for inspiration I invariably turn my attention to that most wonderful of countries. Pasta is the obvious Italian ingredient to inspire meals but the rice dishes, salads, marinades, stews, cheeses, meats and sauces always make me feel like I’m having a little Italian getaway in my own kitchen. This ragu and aubergine pasta bake was inspired by Rick Stein’s recent series: Long Weekends. I’m sure my recipe is very different to theirs, I’m bound to have forgotten some ingredients or added others, but the principle is the same; great big, hearty portions of food. It’s worth getting hold of some fontina cheese for this pasta bake (more on that later).

    Ingredients

    You will need (for 4-6 portions):

    • 3 tbsp olive oil for cooking
    • 2 onions, peeled and roughly chopped
    • 2 carrots, peeled and roughly chopped
    • 2 sticks celery, roughly chopped
    • 4 garlic cloves, crushed
    • 2 bay leaves
    • 4 slices pancetta, finely chopped
    • 500g pork mince
    • 500g beef mince
    • 2 tbsp tomato paste
    • 700ml passata
    • 1 tsp sugar
    • Salt and pepper
    • 50g Parmesan, grated
    • 200g orzo pasta
    • 2 aubergines, sliced thinly
    • 2 tbsp olive oil
    • 200g fontina cheese, grated

    Method

    Put the sliced aubergine into a bowl with a sprinkle of salt and leave to one side while you start the ragu.

    Start by getting a large saucepan on a medium heat and adding the olive oil. Add the onions, carrots and celery to a blender and blend until finely chopped. If you don’t have a blender you can finely chop them by hand (I blend to save time). Add the vegetables to the pan, pop a lid on and leave to soften for 15-20 minutes, stirring occasionally.

    Add the garlic and bay leaves to the pan and leave to cook for another five minutes.

    Increase the heat slightly and add the pancetta, beef and pork mince. Stir often until the minces have gone brown and any water has evaporated leaving you with a dry-ish mix.

    Add the tomato paste, passata, sugar and a sprinkle of salt and pepper. Fill the passata jar up with a little water (about 150ml) and then tip this into the pan. Bring everything to the boil then leave the mix to simmer, with the lid ajar, for around 45 minutes and stir from time to time.

    Wipe off any excess salt from the aubergine then add the 2 tbsp olive oil and mix into the aubergine well. You can either bake or fry the aubergine depending on your preference. Frying them gives a nicer finished texture but they can be a little oily and it takes longer to do as it needs to be done in batches. Baking them takes a little longer and the skins don’t go quite as crispy. Griddling would be fantastic. Whichever you choose, cook the aubergine slices and leave to one side.

    The ragu mix should be nice and thick. Cook the orzo according to packet instructions, drain then stir into the ragu along with the Parmesan. Check the seasoning and adjust if needed.

    You can make one big ragu bake or two smaller ones; I opted for two smaller so that I could have the leftovers the next day. Put half of the ragu mixture into the bottom of a baking dish. Put a layer of aubergine slices over the top and sprinkle over a handful of the fontina. Spoon the remaining ragu mix over the fontina then top with the remaining aubergine slices and finish with the remaining fontina.

    Bake at 180C for 25-30 minutes until bubbling and golden brown.

    Serve with a crisp green salad.

    I hope that before you read the recipe you already knew that this was going to be pretty special. It is everything that I look for with hearty Italian food; perfect at this time of year when the days make you crave salad but the evening suggests you need stew. It’s a big dish and actually contains five different vegetables (and two cheeses and three meats!) so the flavours are complex and deep. Fontina is the best cheese for this; its low melting point means the inside layers are gooey and stringy but the top goes beautifully crisp and the tangy, slightly sweet flavour of the cheese is unique. You’ll need to find a cheesemonger to get hold of some, you can get it online too, it’s not easily available on supermarket shelves but once you’ve found it (and tried it) I think you’ll agree it was worth seeking out.

    Chicken, Olive and Artichoke Stew with Risotto

    By 11 Comments

    Chicken, Olive and Artichoke Stew

    I do like a tin of food. There’s something very humble about tinned fruit and vegetables particularly; and I am not one to overlook anything that comes in a can. My favourite canned good of all is the artichoke. That’s how this recipe for Chicken, Olive and Artichoke Stew with Risotto came about. Artichokes are very expensive, covered in oil (normally sunflower rather than nice olive oil) and quite small if you buy them chilled or in a jar; but in a can they can be half the price, bigger and once drained you get more for your money. So I wanted to make something comforting, filling and delicious and make the most of the wonderful artichoke.

    Ingredients

    You will need (for four, or two, see below*):

    • 6 small chicken thighs, diced
    • 1 large onion, sliced
    • 3 garlic cloves, crushed
    • 1 heaped tsp dried rosemary
    • 1 bay leaf
    • 700ml passata
    • 1 tin artichokes, drained and halved
    • Large handful stoned black olives (if you can get some that come with sundried tomatoes then all the better as you can add those too)
    • Oil for cooking
    • Salt and pepper
    • Pinch sugar

    Method

    Heat a little oil in a saucepan on a medium-high heat. Add the chicken and fry quickly until it’s turning brown. Remove the chicken and put to one side.

    Add a little more oil to the pan, if needed, then add the onion. Fry for around 10 minutes then add the garlic, rosemary and bay and fry for another few minutes.

    Tip the chicken back into the pan then pour in the passata, add the artichokes and olives then simmer everything for around 20 minutes. You want the sauce to reduce and for the chicken to cook through.

    Taste the tomato sauce and add salt, pepper and sugar as needed. It depends how salty your olives are and whether the tomatoes are a bit on the acidic side.

    * Serve. This is where I love this dish even more.

    This recipe makes four generous portions so on the day I cooked it up I enjoyed two servings over a simple risotto bianco; with loads of Parmesan of course. Then I refrigerated the other half to use the following day: stirred through some cooked pasta, into a baking dish and covered with mozzarella for a pasta bake.

    Stirring the tomato sauce through the creamy, cheesey risotto makes it just divine. As there’s lots of ingredients in here it means every mouthful is different; a salty olive, a chunk of artichoke, some tender chicken, even just a little of the herby tomato sauce. Brilliant piled on top of the risotto and seriously tasty the next day as a pasta bake I can see plenty of variations of this being made throughout the year. You could add in a diced courgette or two, a tin of butterbeans or a little paprika, cumin and oregano for something a little spicier.

    Easy White Bean Stew with Purple Sprouting Broccoli

    By 14 Comments

    Easy White Bean Stew and Purple Sprouting Broccoli - All That I'm Eating

    Wholesome food always makes you feel good; it’s made from humble ingredients and is full of good things like beans, vegetables and whole grains. I normally eat slow cooked, what I would describe as wholesome, meals in the autumn and winter but this easy white bean stew with purple sprouting broccoli is the perfect dish for this time of year. It’s quick and easy to make, is full of seasonal vegetables and is absolutely delicious. Using seasonal veg not only makes the best of what’s around but means it’s super cheap to cook up too, feeding four people for around £4.50 (most of what I used was organic too!).

    Ingredients

    You will need (for two hearty bowls):

    • 1 large leek, sliced £0.40
    • 2 cloves garlic, finely sliced £0.10
    • Olive oil for cooking £0.10
    • 2 carrots, diced £0.10
    • 2 bay leaves £0.05
    • 2 cans cannellini beans, drained £1.30
    • 500ml vegetable stock £0.30
    • Handful fresh parsley, roughly chopped £0.20
    • Purple sprouting broccoli, woody ends removed (4-5 stems each) £1.75
    • 1 lemon £0.30
    • Salt and pepper £0.05

    Total price £4.65

    Method

    Get a casserole pan on a medium heat and add a little oil. Stir the garlic in and stir briefly before adding the carrots, leek and bay leaves. Add a dash of water (2-3 tbsp is all) then leave everything to soften for around 10 minutes.

    Add the beans and stock and then simmer everything for 10-15 minutes with a lid half on.

    Fill a pan with a steamer with a little water then get it on to boil.

    Check the stew, it should be like a thick soup, you can add a little water if you need to thin it out then season with salt and pepper. Remove from the heat and keep warm. Stir through the parsley.

    When the water is boiling steam the broccoli for 2 minutes then remove and squeeze over the juice from the lemon and a good grinding of black pepper.

    Serve with nice crusty bread.

    This is one of my favourite dishes and one that I can see myself returning to again and again. It’s also vegan, which I realised afterwards so if you’re looking to expand your vegan cooking repertoire then I can recommend this as an excellent place to start! It’s lovely to have the seasonal purple sprouting broccoli as the star of the dish and the acidity the lemon brings cuts through the comfort of the bean stew. I also normally have some sort of white bean in my cupboards and I think it would work with any of them. If you make double the amount it’s also very tasty served as a soup the next day. I would advise serving this with crusty bread so you have something to mop up the juices from the stew. read more

    Keema Rice

    By 8 Comments

    Keema Rice - All That I'm Eating (2 of 2)

    I don’t know about you but during the week when it comes to cooking dinner I want something quick, easy and full of flavour. It’s also a winner if it’s cheap to make and uses up a few bits and bobs I have hanging around in the fridge too. Keema rice is one of my guilty pleasures; I love the heavily spiced lamb, golden onions and fragrant rice. I thought it was about time I attempted to make it at home.

    You will need (for 4):

    • 250g easy cook, long grain rice  £0.35
    • 2 cloves  £0.02
    • 2 cardamom pods  £0.02
    • 1 bay leaf  £0.02
    • 300g lamb mince  £2.40
    • 1 small tin peas, drained  £0.30
    • 1 onion, finely chopped  £0.10
    • 2 garlic cloves, crushed  £0.10
    • Handful mushrooms, chopped  £0.35
    • Oil for cooking  £0.02
    • 2 tsp garam masala  £0.02
    • 1 tsp ground cumin  £0.02
    • Salt and pepper  £0.02
    • Fresh coriander £0.15

    Total £3.89

    Gently fry the cloves, cardamom and bay in a saucepan with a little oil. Add the rice and stir well to coat in the oil and spices.

    Pour in 500ml water and put a lid on. Bring to the boil then reduce to a simmer.

    Simmer for 10 minutes, check occasionally and top up with water if needed. Remove from the heat and leave to stand for five minutes; the rice should be perfectly cooked. Remove the spices.

    Put the onion and garlic into a large frying pan and fry for 10-15 minutes on a medium heat.

    Add the mushrooms to the pan and turn the heat up. Keep everything cooking until golden brown.

    Mix the lamb mince with the cumin, salt, pepper and garam masala. Add the lamb to the frying pan and fry until brown.

    Add the peas for a minute or two before adding the rice and giving everything one final mix.

    Serve up and top with some fresh coriander.

    I really liked the flavours and textures in this; the rice had a lovely fragrance from the spices it was cooked with, the peas added a sweetness, the mushrooms gave an earthy flavour and the coriander a freshness. The lamb was nicely spiced; I’d be tempted to add a little chilli powder next time for a bit of heat. Although not identical to my takeaway favourite at less than £1 a portion this will be making a regular appearance on the dinner table.

    In case you were wondering, I would have preferred to use frozen peas but as I now don’t have a freezer I have switched to tinned peas. They aren’t quite as green but for dishes like this or cottage pie they add a lovely texture and sweetness. I think I’m officially a tinned pea fan.

    Sweetcorn Chowder

    By 4 Comments

    I always like seeing sweetcorn growing in the fields near where I live; it’s one of my absolute favourite vegetables. The only thing that is a little irritating is the inevitable corn-stuck-in-the-teeth situation which ensues after consuming corn from the cob. Particularly irksome if surrounded by unfamiliar company. Worth it though; especially if you’re lucky enough to have a 50:50 butter to corn ratio. If you’re looking for something different to try with your cobs, this sweetcorn chowder is my most favourite soup ever. read more

    Beef Braised in Beer with Onions and Carrots

    By 13 Comments

    As I rent a house I am in the unfortunate position of being lumbered with the oven and hob that I’m given. Don’t get me wrong; having a hob and an oven is certainly one up from having no heating implements at all but they definitely leave a lot to be desired.  read more

    Review: Barber’s 1833 Cheddar and Twice Baked Cheddar Soufflés

    By 23 Comments

    Who doesn’t like a bit of cheese? Over the last couple of years I think Cheddar has been getting a bit of a bad name. Indeed ‘cheddar’ can be used to describe any cheese where the cheddaring process had been used to make it; hence, a piece of chewy, nasty, plastic cheese can be called Cheddar along with lovely, crumbly, exemplary artisan Cheddars.
    Barber’s kindly invited me to the BBC Good Food Show last year in Birmingham and I really enjoyed it. I had a good old chat to Barber’s about their cheese; they use their own starter cultures to make their cheese and I was amazed at the difference each culture can make to the end flavour of the cheese. Some will give it an earthy, Marmite flavour and others will give a slight sweetness. In order to enjoy their cheese Barber’s gave me all the ingredients and a recipe to make a delicious twice baked cheese soufflé. read more

    Lemon and Thyme Roast Chicken and the leftovers

    By 19 Comments

    chicken with lemon, thyme, onions and garlic

    A beautifully roasted chicken is hard to beat; with crispy skin and succulent meat there’s nothing quite like it. Having a whole roast chicken is a rare thing for me, indeed this is the first chicken I have roasted in a very long time and I wasn’t about to waste a scrap of it. The chicken that was to fulfil my roast chicken dreams was a local, free range, corn fed bird. This post is about my perfect Sunday lunch and making the most of the leftovers.
     

    Lemon and thyme roasted chicken is a classic, simple recipe. Shove it all together, chuck it in the oven and reap the rewards later. read more


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