Lunchtime Tuna Pasta

Lunchtime Tuna Pasta – Serves 2

Every now and again the cost of living in London really hits me. It’s never my extortionate rent, nor is it the price of my annual travel in London - instead it’s usually the small things like buying a glass of wine at the local pub or the cost of a sandwich at lunchtime…. yesterday it was paying £4.50 for pasta at the local market - so I’ve decided to fight back!

When I think about it I usually spend around £5 a day on food at work. The mathematician inside me worked out that spending this sort of amount each day would cost me well over £1000 per year – on LUNCH. I was soon thinking up ways to cut back my spending although inevitably I was also thinking up ways of spending the money that I plan to save!

Still, I figured that making my own lunches would be much cheaper, healthier, more than likely tastier AND I get to buy myself a new computer game at the end of the month. Wii n - wii n situation!

This is one of those dishes that whilst not that imaginative I never seem to get bored eating it – hot or cold. I’m sure over the coming weeks I’ll be adding a few ‘more elaborate’ dishes, but for now I hope you enjoy simplicity at it’s best – Spicy Tuna Pasta.
 

Ingredients

• 140g pasta
• 1/2 red onion, finely chopped 
• 1 clove garlic, finely chopped
• 1/2 red chilli, finely chopped
• 1 tsp cinnamon powder
• 1 tin of chopped tomatoes
• Grated parmesan to serve
• 1 bunch of basil, stalks chopped, leaves picked
• 2 tbsp olive oil

Step 1
Heat the oil in a pan and on a low heat fry the onion, chilli, garlic, basil stalks & cinnamon for around 4 minutes until softened.

Step 2
Add the chopped tomatoes and tuna to the pan, some mixed herbs and then season to taste – then simmer for around 20 minutes until the sauce has thickened up a bit.

Step 3
Cook your pasta in some salted water until al dente - it is important that you don’t over cook the pasta (particularly if you are taking your pasta to work in a container) as the pasta will tend to cook a little more in the tub overnight. Once cooked, mix the sauce and pasta together, sprinkle over some grated parmesan, a few basil leaves on top and seasoning to taste. 

Butternut Squash Risotto

Butternut Squash Risotto - Serves 2

I simply love autumn – the ingredients that are available in the shops and markets in London at this time of year are by far the most exciting to cook with. The diamond amongst these ingredients is surely the squash variety – it feels like I’m discovering a new colour, size or shape of squash each year!  

I tried a recipe for this last year and the results were far from spectacular – the risotto didn’t really have much taste to it and I have to admit I was pretty disappointed. I challenged myself to have another go this year and I reverted back to my Jamie Oliver ‘base recipe’ which seems to have made the difference. By poaching some cubed squash in the vegetable stock that you are ladelling into the risotto really gives a fantastic flavour and superb orange colour too.

I was so happy with the results that I decided (well was coerced to) cook this for one of mates engagement parties on Saturday night. I was a little nervous as everyone else brought cold food and I was well aware that if I went to all that effort and messed it up I’d never live it down! Thankfully it was a real success – I even got told that it was a really authentic tasting risotto from an Italian girl, so I was pretty chuffed with that!  Only down side to the dish is the amounts of butter and cheese…. but hey, winter is nearing so we all need to fatten up a bit!

Ingredients

• 1 butternut squash, cut into 2cm cubes
• 1 small onion, finely chopped 
• 2 cloves garlic, finely chopped
• 140g risotto rice
• 1 glass of white wine
• 1.5 pints vegetable stock
• 1 bay leaf
• 45g butter, cubed
• 4 tbsp olive oil
• 1 sprig thyme, picked
• 50g parmesan cheese, grated

Step 1
Heat the oven to 200C, then prepare the butternut squash by peeling the squash and chopping it into 2cm cubes, then set aside. Make sure you don’t throw away the seeds – they make a delicious snack when fried with a little chilli and salt. Place half of the cubed squash into a roasting tray, mix with a glug of olive oil, some mixed herbs (I used herb de Provence) and seasoning before placing into the oven for around 20 minutes.

Step 2
Bring your stock to boiling point then turn down to a simmer and add the other half of the cubed squash into the stock with a bay leaf and allow it to slowly poach while you cook the risotto.

Step 3
Sweat the onions and garlic in a pan on a low heat for around ten minutes until they are soft (they should also not be coloured). Add in the rice and stir for around 1 minute until the rice becomes translucent (almost see through), then add the wine and simmer until almost completely reduced. 

Step 4
Now you need to add in your stock, so turn down the heat on the rice and add one ladle at a time, keeping the temperature at a simmer. Wait until the liquid has mainly evaporated, then add in another ladle – make sure that you continue to stir the rice, as this helps the rice absorb the flavour of the stock, and gives it that lovely sticky texture. Continue to add in ladles of hot stock for around 15 -20 minutes, until the rice is cooked.

Step 5
Once the rice is cooked, mash up the poached squash (drain any remaining stock if required) then stir into the risotto – this gives the risotto such a fantastic colour! Scatter the butter and cheese on top of the risotto and then leave covered for 3 – 4 minutes. Take the lid off, give the rice a good stir and season if necessary.

Step 7
Add the roasted squash to the top of the risotto with a few sprigs of thyme, grated parmesan cheese and some cracked black pepper.

Morning Detox

Morning Detox – makes 2 glasses

Sometimes you just need a pick me up, and after a weekend in my hometown Leeds me and Susie both felt under the weather (for two entirely different reasons). Susie has somehow managed to catch a cold / sore throat, where as I had a couple too many drinks on Saturday night and was still feeling the after effects today!

Since I got my juicer as a wedding gift, I have been pretty unadventurous – so far I’ve made fresh OJ, pineapple juice and pressed apple juice which certainly isn’t setting the world alight! Today I wanted something to give me a real kick in the backside, so found a great little recipe from the Innocent smoothie recipe book. I have to say that it is the first recipe book that made me laugh out loud at some of the narrative – very funny indeed. Anyway, this recipe is for those that like drinks ’sharp’ – feel free to put in slightly less lemon & lime juice if you prefer.

Ingredients

• 1 lemon
• 1 lime
• 1 grapefruit
• 2-3 oranges

No method required – just stick them all in a juicer and give it a good mix. Serve with ice and a slice of orange.

Honeymoon Part 4 – Perhentian Islands & Cameron Highlands!

After 10 days of luxury, we decided that the reminder of our trip was to be spent “posh backpacking” in an attempt to save our bank balance!

We started our budget travelling in style – a 5am mini bus that was packed with people, had ‘questionable’ air conditioning and NO suspension whatsoever… it was certainly an experience though! After 7 hours we finally arrived at  Kuala Besut – the gateway to the Perhentian Islands.

We had so many recommendations on places to stay from friends back in the UK, we decided we would just turn up and choose a place once we arrived on the island. As we pulled into the shore on our taxi boat, the beach couldn’t of looked more perfect; stunning golden sand, turquoise sea and charming wooden huts. Susie got the blanket out and waited with the bags while I set off down the beach to find some accommodation.

I tried the first place recommended to us but there was no room – must be popular I thought. Undeterred I moved on to the 2nd place, then the third, fourth and fifth – all full. This was soon starting to turn into a bit of a nightmare! In fact, on the whole island there were only two places that had any accommodation available at all, and although it looked nice from the outside, it wasn’t exactly up to the standard we had been hoping; no hot water, dark & dingy and a horrible bed – not exactly honeymoon material

The islands themselves were absolutely stunning - the water was gorgeous and looked so inviting. I think our one regret was that we didn’t do any diving or snorkelling as a few people we met were lucky enough to have swum with turtles!

I think in the end though a few days on the island was probably enough for us – not being able to find any decent accommodation was really getting us down and I tend to get bored just lying on a beach! The food was good, but there was nowhere near the variety that there was on the mainland (I mean how can anywhere follow Penang?), although the banana and pineapple shakes were out of this world!

Despite the setbacks we still really enjoyed ourselves, but perhaps left a bit disappointed that we didn’t make more of such an amazing island. Still, we were excited about our next step of the journey; the Cameron highlands!

Griddled Turkey Steaks on a Bed of Chorizo & Cannellini Beans

Griddled Turkey Steaks on a Bed of Chorizo & Cannellini Beans - Serves 4

This recipe came about by accident if I’m honest! The original plan was to cook this dish with chicken, but I was so shocked by the price of free range chicken at Waitrose (nearly £8 for two tiny chicken breasts!!!) that I decided to use turkey instead.

I’d seen a recipe for the bean stew on Something for the weekend but I wanted to make a few changes to the recipe to make it a bit lighter (and dare I say it, healthier?). I didn’t feel it needed so much goat’s cheese so reduced the amounts - but then I am trying to get into shape. I’m sure if your going on taste, then the more goats cheese the better!

I was pretty happy with the result – in fact this is the first recipe in ages that Susie has eaten two nights on the trot! It also means that I get to eat a few more pulses…. something that is seriously lacking in my diet at the moment!

The only thing that was missing was a lack of crusty bread to soak up all the amazing juices – it was on my shopping list, but I fogot! (That’s why I usually dont do the shopping!)

Ingredients

• 2 turkey steaks
• 400g can of butter beans, drained
• 50g of goats cheese
• 3 inch piece of chorizo sausage, coursely chopped
• 150ml chicken stock
• 1 large handful of spinach, roughly chopped
• Zest of 1 lemon
• Herbs de Provence (or mixed herbs)
• Salt & Pepper

Step 1
Use a meat hammer (or a rolling pin) to tenderise the turkey by giving it a good bash – this will make sure that your meat stays tender and doesn’t dry when you fry it. Sprinkle the lemon zest and Herbs de Provence over the turkey on both sides and and massage it into the meat, then set aside. Heat and lightly oil a griddle pan to a really high heat while you start on your beans.

Step 2
(NB: Everything is done so quickly you really need to work simultaniously with step 2 and 3).

Heat the chorizo and beans in a pan for a minute or two with 1 tbsp of the stock (you should see the stock and beans turn a redish colour from the chorizo), then add in the rest of the stock and simmer. After a couple of minutes simmering, add in the goats cheese and spinach and cook for a further minute, or longer if you are waiting for your turkey steaks to cook. .

Step 3
Fry the turkey steaks (making sure the pan is lightly oiled so the steaks doin’t stick). They will probably only need 2 minutes on each side so keep an eye on them, as over cooking them will dry them out. If the steaks are done and the beans still need a few minutes, then just add the steaks to the beans so they don’t dry out. Everything is done so quickly you kind of need to work simultaniously with step 2 and 3.

Serving Suggestion
You could easily change the meat for a fillet of fish, or perhaps omit the meat / fish altogther and give it a blitz the beans up in a blender to make a chunky soup.