Tuna linguine

When you’re busy at work, maybe late home, but want something tasty and quick that just uses storecupboard ingredients, this tuna linguine really hits the spot. This is a real mid-week supper lifesaver that we’ve made time and again. I use linguine because I prefer it and I’ve always got some in the pantry but it works with most pasta shapes.

Tuna linguine

  • 1 large onion, sliced
  • 400g tin of tomatoes
  • 1 x 110g tin of tuna
  • 2 tablespoons of olive oil
  • 1 tsp sea salt
  • 1 pinch of sugar
  • 40g Parmesan cheese, grated
  • 200g of linguine
  • Black pepper

To make…

  • Heat the olive oil in a frying pan and fry the onion gently for about 6 minutes until it’s soft and light golden not browned.
  • Add the tomatoes, salt and sugar and reduce a little to intensify the flavour.
  • Cook the linguine in plenty of boiling salted water following the instructions on the packet – usually 8 to 10 minutes. Drain well when cooked.
  • Stir the tuna flakes into the tomato sauce.
  • Add the pasta and combine thoroughly with the sauce.
  • Serve in warmed bowls, add the Parmesan cheese and black pepper.
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Real rice pudding

I have no idea why, but this Sunday morning, I woke up and craved a real, oven-baked rice pudding; the kind my mum used to make in the Aga. Creamy, soft, scented with vanilla and topped with a nutmeg crust, this is comfort food at its best. I like to eat it just warm from the oven by itself but it’s also lovely with fresh raspberries or a fruit compôte of plums, cherries or blueberries. This is a proper nursery pudding, the kind that makes you feel warm and utterly comforted just by the fragrance that fills your kitchen when it’s cooking.

Real rice pudding

Serves 6

  •  100g pudding rice
  • 750ml full cream milk (preferably Jersey)
  • 40g caster sugar (preferably vanilla sugar)
  • A grating of nutmeg
  • The seeds from a vanilla pod or a teaspoon of vanilla paste
  • 20g unsalted butter

To make…

  • Preheat the oven to 150°C.
  • Lightly butter a baking dish.
  • Bring the milk and sugar to the boil in a non-stick saucepan.
  • Add the rice, stir in the vanilla seeds.
  • Grate a light dusting of nutmeg over the top and dot with pieces of butter.
  • Place in the middle of the oven and bake, uncovered, for about an hour and a half until the rice is soft and creamy and the top or ‘skin’ is golden.
  • Enjoy!

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Baked cod on a braise of potatoes, garlic and tomatoes

This is a lovely supper dish that is very easy to make and bursting with flavour. The potato part of the dish easily feeds four people, just add enough pieces of cod (or haddock or hake) for however many people you are feeding. We just made this for two of us and had the remaining potatoes for a quick lunch the next day.

Baked cod

Serves 2 to 4

  • Cod loins cut into portions for 2 to 4 
  • 800g of floury potatoes, peeled and thinly sliced
  • 2 tablespoons of light olive oil
  • 1 x can of chopped tomatoes
  • 1 medium onion, peeled and sliced
  • 4 garlic cloves, peeled and thinly sliced
  • 2 tablespoons of double cream
  • 300ml chicken stock
  • Chopped parsley to garnish

To make…

  • Preheat the oven to 200°C.
  • Season the fish with a little salt and set aside.
  • Heat the oil in a large, shallow casserole dish. Add the garlic and onion and fry them gently for about 10 minutes. Add the tomatoes, a little salt and the stock and cook through for another 4 minutes. Stir in the cream.
  • Add the potatoes and simmer them in the liquid for about 15 minutes until tender.
  • Then, either heat a little oil in a frying pan and fry the fish, flesh side down until golden for a couple of minutes or just cover and bake in the oven for 10 minutes until cooked through (the thicker the fillet, the longer it will take to cook through but it shouldn’t take more than 15 minutes). Scatter over the chopped parsley before serving

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
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Roasted garlic risotto with fillet steak

When I saw James Martin make this dish on his new cookery road trip TV series set in the USA, I just had to make it! The risotto is a standard white risotto recipe but the addition of golden, roasted garlic paste right at the end and served with some juicy rare fillet steak is just sublime. Roasting the garlic takes about 40 minutes in the oven and gives it a soft, creamy flavour, but making the risotto and the steak takes 20 minutes tops.

Roast garlic risottoServes 2

  • One large or two small whole heads of garlic
  • 200g risotto rice
  • 1 litre of light chicken stock
  • 70g butter
  • 2 finely chopped shallots
  • 70ml Noilly Prat for preference or dry white wine
  • Maldon sea salt and pepper
  • 60g grated Parmesan cheese
  • 1 tablespoon of freshly chopped chives 
  • 2 fillet steaks
  • Salt and pepper

To make…

  • Preheat the oven to 200°C
  • Slice the top edge of the whole heads of garlic away so that you can just see the tips of the cloves inside. Place it on a square of foil, drizzle a little olive oil into the cloves, wrap the garlic heads tightly in the foil. Place on a baking sheet and roast in the oven for 40 minutes. When it’s ready, remove from the oven, unwrap it and allow to cool for a few minutes. Squeeze the cooked garlic cloves onto a small clean plate – it’s as satisfying as popping bubble wrap – and mash it into a paste with a fork. Set aside.
  • Meanwhile, prep the risotto ingredients (chop the shallots, grate the cheese) and take the steak out of the fridge to come up to room temperature before cooking.
  • To make the risotto, melt half the butter in a pan and lightly colour the shallots. Add the rice, stir and coat in the butter. Add the Noilly Prat or wine, ladle over enough hot stock to cover. Stir and leave it to cook for a few minutes. Keep adding the stock and stir the risotto until the rice goes creamy and is slightly al dente. This should take about 20 minutes. Just before serving, stir in the Parmesan, all of the garlic paste. Add a little more stock if it looks stodgy and adjust for seasoning with salt and freshly ground black pepper. Add the chives last.
  • To cook the steak, heat a frying pan until it is smoking hot. Lightly brush the steak pieces with a little oil and season with a little sea salt. Add the steak to the pan and cook each side for 3 or 4 minutes. The thinner the steak, the less time it will take to cook – you’re aiming for a golden crust on the outside and just pink on the inside. When you’re happy with how well cooked they are, add a knob of butter to the pan and quickly baste or ‘nap’ the steak. Remove from the pan and allow to rest for a few minutes before slicing.
  • To serve, spoon some of the risotto onto a warm plate and add the steak slices. Spoon over the butter and meat juices from the pan over the steak slices. Enjoy!

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
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Braised chorizo sausages and vegetables in harissa sauce

This is one of those super-easy to make one-pot suppers that takes very little time to prepare, cooks in about an hour in the oven, and tastes totally delicious. I buy my chorizo sausages from my butcher, David Hubbard, although I’ve also used Unearthed or own brand chorizo sausages from Sainsbury’s or Waitrose with equally good results. The braised sausages go beautifully with the vegetables in this delicious spicy tomato and harissa sauce – I like to save my potatoes until the end and mash them into the sauce. Good with a robust glass of red. Cheers!

Braised chorizo sausages

Serves 4

  • 8 chorizo sausages
  • 3 tablespoons of light olive oil
  • 1 x 400g tin chopped tomatoes
  • 85g of rose harissa (I use the Belazu brand 170g jar) 
  • 1 medium onion, peeled and sliced 
  • 1 large courgette, chopped lengthwise and cut into 2cm chunks
  • 3 cloves of garlic, chopped
  • 1 stick of celery, string removed, chopped into chunks plus a sprig of chopped celery leaf
  • 3 carrots, peeled and cut on the diagonal into 2 cm chunks
  • 4 medium potatoes, peeled and quartered
  • 1 teaspoon of red wine or sherry vinegar
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of dried oregano
  • Salt and pepper to season

To make…

  • Preheat the oven to 180°C
  • Prep all the vegetables. This is a rustic dish so keep the vegetables nice and chunky and of a similar size.
  • In a shallow oven-proof casserole dish, heat the oil on the hob and add the onions and sausages. Brown the sausages and onions together for a few minutes. Take the sausages out of the pan and put them to one side.
  • Add the celery, garlic, courgettes and carrots and sauté them with the onion for a few minutes.
  • Add the tomatoes, harissa, oregano, paprika, vinegar and seasoning. Stir and add a little water.
  • Tuck the sausages and the potatoes in amongst  the vegetables – top up with a little water so the sauce is level with but not totally covering everything.
  • Cover and braise in the oven for an hour.
  • Remove from the oven, just check that all the vegetables are cooked through with the tip of a knife. The sauce should be thick and spicy, the sausages and vegetables tender. spoon off any excess oil and adjust the seasoning if needed.
  • Serve on warm plates to the sound of contented gasps of appreciation.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
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