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

Chard and Kohlrabi Stir Fry

By 16 Comments

I can’t begin to tell you how many versions of this stir fry I have made over the years. This particular chard and kohlrabi stir fry was a combination of leftover veg from the veg box and a few items I had in the cupboards. It’s really a recipe where you can change pretty much any of the ingredients to suit what you have. Using a mix of different vegetables, sauces and meat (or veggie mince or tofu) means you get something completely different every time. This particular marriage of kohlrabi and chard works really well. read more

Satay Pork Fried Rice

By 16 Comments

I really like the flavour of satay: nutty, salty and with a hint of ginger and garlic. Quite a lot of the recipes I have tried involve marinating before cooking and frankly, on a weekday when I want dinner in a flash, mixing up a marinade is not what I want to be doing. My satay pork fried rice has all the flavours you’d want from satay, is super simple to make and contains three different vegetables. As it’s a versatile recipe I’ve popped a couple of variations to the original at the end of the post. read more

Sage and Black Pudding Pasta

By 11 Comments

black pudding and sage pasta

I imagine that as you read sage and black pudding pasta you’ll fall into one of two camps of people; either the ‘a full English isn’t the same without it’ camp or the ‘I don’t like it’ camp. If you know what goes into making a black pudding I can understand that it doesn’t really help to sell itself: pork blood, pork fat, oatmeal and spices. The spices vary between producers so try out a local one if you can get your hands on it, it’s definitely worth it. Black pudding is such a polarising ingredient but it’s actually pretty cheap meaning it’s perfect for cooking on a budget.

Ingredients

For two:

  • 2 slices black pudding (the best you can get your hands on) £1.50
  • 1 large ripe tomato, deseeded and finely diced £0.15
  • 3 large fresh sage leaves, finely sliced £0.00 (free from the garden)
  • 300g pasta £0.50
  • 25g butter £0.15
  • 1 tbsp extra virgin olive oil £0.10
  • Salt and pepper £0.02

Total £2.42

Method

Bring a large pan of water to the boil. Get a frying pan on a low heat and add the butter and sage. Let the sage infuse into the butter as it melts.

When the water has boiled add the pasta and cook according to packet instructions.

Turn the heat up to medium on the frying pan and add the black pudding. Fry on both sides and then break it up as you go. Add the olive oil, tomatoes and a little salt and pepper.

Drain the pasta then mix the black pudding and tomatoes into the pasta. Serve.

The black pudding is so rich, deep and with a gentle spice; the sage brings a lovely, homely herb note and the tomato a welcome freshness. Combined with some simple pasta it is a cheap, easy and delicious meal to make. You could of course use sausages if you don’t fancy black pudding. Morcilla and boudin noir are Spanish and French alternatives but if you haven’t tried it for a little while I really think our black pudding deserves another go.

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

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    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.

    Sticky Chilli Pork and Noodles

    By 9 Comments

    Sticky Chilli Pork

    I’m not sure quite what’s happened but all of a sudden I find myself spending over £50 a week on food shopping. I know, it’s not a shocking amount and it’s certainly less than I know other people spend but it’s twice as much as I used to spend. I didn’t really notice it creeping up over time and I haven’t really changed what I eat (less meat if anything) but it irritates me nonetheless. There’s only so many beans and lentils one person can eat in a week so thrifty meals are essential to give plenty of variation. My sticky chilli pork is quick, tasty and feeds four people for less than £6.

    You will need:

    • Oil for cooking £0.02
    • 2 pork chops £2.00
    • Salt and pepper £0.02
    • 3 tbsp sweet chilli sauce £0.25
    • 4 noodle nests £1.00
    • 2-3 spring onions, sliced £0.10
    • 1 tbsp sesame seeds £0.07
    • 1 small pepper, sliced £0.60

    For the dressing:

    • 2 tsp soy sauce £0.07
    • Juice 1/2 lime £0.15
    • 1 garlic clove, crushed £0.02
    • 1 small piece ginger, peeled and grated £0.05

    Total cost: £4.35

    Cut any fat off the pork chops and slice into strips. Season with salt and pepper.

    Heat a frying pan or wok and add a little oil. Add the pork strips and fry until golden.

    While the pork is cooking cook the noodles according to packet instructions.

    Mix the ingredients for the dressing together.

    When the pork is cooked through, add the sweet chilli sauce and continue to cook until the pork is coated and glossy. The sauce will thicken a bit.

    Drain the noodles and stir the dressing through to stop them sticking.

    Serve the noodles with the pepper, spring onion and sesame seeds and top with the sticky chilli pork.

    I think this is a pretty well balanced meal; veg, carbs, protein and a little bit of naughty sweet chilli sauce on the side. For something to enjoy in the week when I want something quick and simple this is the kind of thing I cook. It is also delicious with chicken and I’m yet to try it with tofu. I’ve got a few other budget meals to see here and I’m trying to grow these recipes more and more. If you’ve got anything you’d like to see thrifty, let me know!

    Pulled Pork Ribs with Carrot & Ginger Slaw

    By 1 Comment

    pulled pork ribs with carrot and ginger slaw

    I’m often a bit slow on the uptake. Pulled food, more specifically pulled pork, has been doing the rounds for some time now and it’s not something that I had attempted. Yet. I wanted to make an Asian coleslaw that used some spring carrots (I demoed this at Eat Reading Live) but wasn’t too sure what to serve it with. It seemed an ideal time to attempt some sort of pulled pork. If, like me, you can’t be bothered with pulling anything I think this would be fantastic with some leftover roast pork or chicken in a nice soft roll.

    Ingredients

    You will need (for two buns):

    • Handful spring carrots, peeled and grated
    • Thumb sized piece of fresh ginger, finely grated
    • 2 tbsp mayonnaise
    • 2 tbsp crème fraîche
    • Juice 1/2 lime
    • Small handful fresh coriander, roughly chopped
    • Salt and pepper
    • 6-8 baby back pork ribs (preferably in some sort of spicy/Asian marinade)
    • Buns to serve

    Method

    Start by roasting your ribs. I chose to use ribs because they are cheap and if you get good ones they have a nice amount of meat and fat on. I got mine from the farmers’ market and threw on some piri piri marinade that was hanging around in the cupboard. The lady at the market said that 160C for 45-50 minutes would be about right. Check what your butcher recommends.

    Remove the meat from the ribs. It’s not the neatest task in the world; I found a fork, knife and hands all very useful. Put the meat to one side.

    Make the coleslaw by mixing together the grated carrot and ginger then add the mayonnaise, crème fraiche, lime juice, coriander and some salt and pepper.

    Fill the buns with the coleslaw and meat and tuck in.

    The rib meat wasn’t as tender and juicy as I’d envisaged and I think this was because the ribs were roasted more than slow roasted. I’m not sure I’m patient enough to wait for slow roasting! There was a surprising amount of meat that came off the ribs though so the proportions of meat to coleslaw to bun were perfect. The coleslaw was fresh and crisp (I can’t eat enough coriander) and is a great way to use up sweet spring carrots by doing something different.

    Veal, Pork, Serrano Ham and Porcini Cannelloni – Random Recipe Challenge

    By 23 Comments

    rick steins spanish cannelloni

    I like to browse other people’s blogs and I particularly like the posts where there has been some sort of link or challenge and lots of bloggers take part. I like to think of them as online coffee mornings. I thought it was about time I got involved and had a go at one; enter Dom from Belleau Kitchen and his challenge called Random Recipes. I love the idea of opening a random cookery book and having to cook whatever is on the page that opens.

    I know I’m guilty of flicking through all my recipe books and thinking how good the recipes sound but knowing full well it’s pretty unlikely I’ll ever give it a try because I’ll either forget or not have the time. This challenge suited me because I was forced not to turn the page to find something quicker, easier or less expensive. I stuck to the rules and ended up opening Rick Stein’s Spain to Canalons de ternera, cerdo, jamón y boletus or Veal, Pork, Serrano Ham and Porcini Cannelloni.

    Ingredients

    You will need (for 6-8):

  • 25g dried porcini mushrooms
  • 30g butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 225g minced veal or chicken
  • 225g minced pork
  • 100g Serrano ham, thinly sliced then blended in a food processor
  • 25g plain flour
  • 300ml full fat milk
  • 1 tbsp fresh parsley, chopped
  • Nutmeg
  • 16 lasagne sheets
  • 100g Manchego cheese, grated
  • Salt and pepper

    For the béchamel:
  • 6 cloves
  • 4 bay leaves
  • 1.2 litres full fat milk
  • 80g butter
  • 80g plain flour

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    Pork Wellington

    By 22 Comments

    Pork Wellington - pork fillet

    Comfort food is wonderful. It’s always the things which are full of bread, cheese, pasta, pastry and the like. Sometimes I want the comfort without the guilt, and particularly for this, without the expense. Beef wellington is as magnificent a dinner as they come; it’s one of my all time favourites. However, pork fillet is about a third of the price of beef fillet and therefore makes a brilliantly cheaper alternative.

    I had to ask my butcher to save me a pork fillet as they sell out like there’s no tomorrow. Possibly because the pigs are fed mostly on apples for the latter part of their life meaning the meat has an unrivalled flavour. So with marvellous meat and flavourful fillings I set about making my pork wellington. If anyone knows why it’s called wellington I’d be pleased to find out; let’s hope it’s not an unflattering term for the shape of the finished meal. read more


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