One list, five meals: Spaghetti with Tuna Meatballs

Saturday, July 21, 2012

MONDAY

Tortellini with Lemon Zest and White Wine
Serves 4

Fresh tortellini for 4
Olive oil
4 cloves of garlic, finely sliced
Zest of 3 lemons
1 tbsp of white wine
1 tbsp of creme fraiche
A bunch of basil, shredded
100g of Desmond or another sharp, hard cheese, shaved with a vegetable peeler

Boil the tortellini until it has softened and then drain off the water.

Heat the oil and fry the garlic until it is about to change colour.

Add the wine and creme fraiche and lemon zest to the pan, season and stir well.

Pour in the tortellini to the pan and stir gently until it is completely coated in the sauce.

Sprinkle with the fresh basil and the cheese before serving.

TUESDAY

Curried Chicken Salad
Serves 4

1 tsp of curry powder
1 tbsp of natural yoghurt
1 tbsp of mayonnaise
450g of cold or left over chicken, broken into bite size pieces
2 apples, cored and chopped into small cubes
1 handful of slivered almonds, toasted
A handful of radishes, sliced
Rocket for 4
Bread for 4

To make the dressing mix together the curry powder, natural yogurt and mayonnaise.

Taste and season.

Add a little lemon zest if you wish.

Place the chicken, apple and almond in a bowl and stir in the dressing until they are all coated.

Place a large spoonful of the mixture onto a bed of rocket and serve with the bread on the side and the sliced radishes sprinkled on top.

WEDNESDAY

Spaghetti with Tuna Meatballs
Serves 4

Spaghetti for 4
4 cloves of garlic, chopped
450g of tomato passatta
2 tbsp of white wine
A large bunch of basil, chopped
400g of tuna
A handful of parsley, chopped
Zest of 2 lemons
70g of breadcrumbs
1 egg, lightly beaten
Flour for dusting

Grill your tuna until it is golden on the outside and still pink in the centre.

Once it is cool enough to handle break into pieces with a fork.

Mash the tuna with the parsley, half of the basil, lemon zest, breadcrumbs and egg.

You can use the same quantity of tined tuna if you wish.

Roll the tuna into balls in your hands, dust with flour and set aside in the fridge for about 30 minutes.

Put the pasta on to boil in lightly salted water and drain when cooked.

Heat a little oil in a saucepan and fry the garlic until it is just about to change colour.

Add the passatta to the pan with the wine and leave to simmer away on a low heat.

Taste and season, add the rest of the basil and continue to simmer for about 20 minutes.

Heat a very small amount of oil in a pan and fry the tuna balls until they are golden all over.

Serve with the spaghetti and the sauce poured over.

THURSDAY

Sweet and Fruity Tofu Stir Fry
Serves 4

Rice for 4
110 mls of stock
60 mls of rice wine vinegar
2 tbsp of fish sauce
½ tbsp of honey
A dash of sesame oil
4 cloves of garlic, finely chopped
½ a red chilli chopped
A bunch of spring onions, sliced
A handful of mange tout, sliced
450g of firm tofu, cut into bite size pieces
A handful of mixed dried fruit

Put the rice on to boil and drain when cooked through, taste and season if necessary.

Mix the stock, rice wine vinegar, fish sauce and honey together.

Heat the sesame oil until it is very hot, almost smoking.

Add the garlic and chilli to the pan stirring them quickly, add the spring onions, mange tout, tofu and mixed fruit and continue cooking for another minute or two until the tofu is warmed through.

Add the sauce to the pan and continue stirring until it has heated. Serve with the rice.

FRIDAY

Bacon and Cheese Omelette To Share
Serves 4

8 eggs, lightly beaten
4 tbsp of milk
1 tsp of nutmeg
A dash olive oil
300g of rashers, chopped into small cubes
Thyme, finely chopped
120g of Desmond cheese grated
A handful of fresh basil

Mix the eggs with the milk, nutmeg and some seasoning and beat well.

Heat a dash of oil and a large flat pan and fry the rasher pieces.

Pour them onto a plate and set aside.

Pour the egg mixture into the same pan.

There should still be enough oil from frying the rashers.

Keep the pan on a low heat and every few seconds pull the sides away and let the uncooked egg flow in behind so that it hits the pan and the omelette gets cooked through.

While you still have soft egg in the centre add the bacon, cheese and thyme.

Either continue gently cooking over the hob or place the whole pan under a low grill to finish cooking the top.

Divide the omelette into four and serve with either side salad or some bread. Home