One list five meals: Spaghetti with Bacon and Cheese Parcels




MONDAY

Spaghetti with Bacon and Cheese Parcels

Serves 4

Spaghetti for four

A dash of olive oil

4 cloves of garlic finely chopped

12 cherry tomatoes

8 rashers

120g of brie style cheese, cut into eight pieces

2 tbs of basil pesto

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

Toss the garlic and tomatoes in oil and place into an oven heated to 180C degrees for ten minutes.

In the meantime roll the rasher around each piece of cheese.

You can use a cocktail stick to secure it if you wish.

Add these to the oven proof dish and continue baking the vegetables with the rasher parcels.

They should cook in about ten minutes and the cheese should be melted.

Stir the pesto into the spaghetti and serve with the garlic and tomatoes stirred through and the rasher parcels on top.

Make sure than any melted cheese is poured over.

TUESDAY

One pot Mackerel Bake

Serves 4

2 onions, sliced

2 small fennel bulbs, sliced

4 cloves of garlic, lightly crushed

8 potatoes, cut into bite size cubes

A dash of olive oil

4 whole mackerel, gutted head and tails on or off as you wish

½ lemon cut into 4 thin slices

4 slices of butter

Toss the vegetables in the oil and season well. Roast in the oven until they are just beginning to soften.

Place the mackerel on top of the vegetables and put a slice of lemon on each, roast at 190 degrees.

After ten minutes place a slice of butter on each fish and place back into the oven for a further ten minutes or so until the fish are cooked through.

Serve the fish and vegetables together and spoon any juices from the pan over them.

WEDNESDAY

Spiced Vegetarian Biryani

Serves 4

A dash of rapeseed oil

1 onion, sliced

1 small cauliflower

1 courgette, cut into cubes

1 red chilli

500g of basmati rice

1 litre of stock

4 star anise

1 tsp of turmeric

2 tsp of madras curry powder

A handful of cardamom

A stick of cinnamon

A handful of mushrooms

A handful of green beans, topped and tailed and sliced

A handful of coriander

Stir the onion, cauliflower, courgette, red chilli in the oil in a large oven proof dish.

Place into a medium oven for ten minutes or until they are just starting to turn golden.

Stir in the rice, stock, star anise, turmeric, curry powder, cardamon, cinnamon into the dish and place back in the oven for five minutes.

Remove and taste. Season if necessary.

Stir in the beans and mushrooms and cover with foil.

Place back into the oven for a further 20 minutes until the stock has soaked into the rice.

Remove the cinnamon stick and star anise if you wish or use them as display. Sprinkle with the coriander before serving.

THURSDAY

Chicken and black bean tostadas

Serves 4

A dash of rapeseed oil

2 cloves of garlic, finely chopped

½ a red chilli, finely chopped

1 tin of black beans, keep the liquid

A bunch of coriander, chopped

1 onion, finely chopped

300g of chicken, breast meat chopped into bite size pieces

Cheese, finely grated

An avocado, stoned peeled and sliced

4 large or 8 smaller tortillas

Heat the oil and sauté the garlic and chilli until the garlic is just about to change colour.

Add the beans to the pan and add the liquid from the tin.

Allow to simmer away for about ten minutes then mash lightly. Stir in half of the coriander.

Heat another dash of oil and sauté the onion for a minute.

Add the chicken pieces and continue frying until the chicken has cooked through.

Lay the tortilla, as many as will fit, on a baking tray from your oven.

Spread a spoon of the bean on a tortilla, top with the chicken, avocado and cheese.

Toast under the grill for about two minutes until the bread is crispy and the cheese has melted. Sprinkle with coriander before serving and use a hot sauce such as tabasco if you wish.

Repeat with the rest of the tortillas.

FRIDAY

Chicken Livers with Roasted Apple on Sourdough Toast

Serves 4

1 onion sliced

A bunch of thyme removed from the stalk

4 small cooking apples, cored and sliced

1 tbsp of honey — or less if your apples are sweetish

1 tsp of chilli powder

½ tbsp of cider vinegar

300g of chicken livers

Flour for dusting

Butter

8 slices of sourdough bread

Toss the onion, thyme and apple slices in the chilli, honey and vinegar.

Season well and place into an oven heated to 200C and roast for about 20 minutes In the meantime remove any sinew from the livers and coat in flour and seasoning.

Heat another dash of oil or a little butter if you prefer.

Pan fry the livers for about four minutes on a high heat. If you like them done more than pink leave them a little longer.

Toast and butter the bread.

Serve the liver and apple with the bread and spoon any juices from the apple dish over the whole lot.


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