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Entries in pancetta (29)

Friday
Feb072014

jerusalem artichoke tartiflette

 

several years have passed since i made tartiflette, in response to a friend’s request for a meal featuring “meat, potatoes and cheese” – my feelings then were that it was too rich and too much about the potatoes, which are not a favourite of mine.

so, when i saw a nigel slater recipe which substitutes jerusalem artichokes for some of the potatoes i decided to give it another try.  the result was really good – the jersualem artichokes have a lighter texture and a brighter flavour than the potatoes which helps balance the richness of the rest of the dish, which comes from slow-cooked red onions, pancetta and of course an abundance of reblochon cheese. the use of crème fraiche as a topping – the cheese is tucked away so it is able to melt completely – was also a nice touch.

this is, i think, perfect food for a freezing day, when you want something that will fill you up and keep you warm and content for hours after you finish eating. despite this, i think a salad is probably the best accompaniment, perhpas soemthing bitter involving chicory or just a mix of green leaves.

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Monday
Dec162013

crispy garlic chicken

 

this isn’t a particularly elegant looking dish but it was very delicious. the heart of it is nigel’s slater’s recipe for garlic-crumbed chicken which is inspired by a chicken kiev but adds cheese and bacon, whilst removing the risk factor that comes with needing to create a sealed pocket for all the garlic butter goodness. it’s also a great way of really packing flavour around chicken breasts, which can sometimes be a bit dull.

skinless chicken breasts are slashed and then stuffed with cheese that has been rolled in chopped parsley (the recipe calls for taleggio but i used mozzarella as that was what needed using up) then topped with a mix of breadcrumbs, garlic and pancetta that have been fried in butter, before baking through.

the end result is both fresh (from the parsley, which really does retain its flavour) and savoury (the garlic and bacon flavours really stand out) whilst also being fairly forgiving – assembling the dish is quick and easy and the topping of breadcrumbs hides any messiness in your preparation. i also think it would be a good standby option if you make a bigger batch of the fried breadcrumbs which could then be used from frozen. the other thing i’d think about for next time is adding some chopped rosemary to the breadcrumb mix.

we ate this with some tagliatelle which was tossed with mushrooms that had been sautéed in a little butter and then finished with some double cream and extra parsley. the contrast of the crispy breadcrumbs with the creamy pasta was particularly nice.

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Tuesday
Aug272013

tagliatelle with courgette and pancetta

 

this is a great dish to make while courgettes are still in season and full of flavour, especially if you’re lucky enough to be growing your own and able to eat them when they are freshly picked (people always talk about a freshly picked tomato having more flavour than those you can buy, for me it is courgettes that most repay your home-gardening efforts).

the courgettes are the star of the dish, sautéed in butter until they start to turn golden. they also soak up the porky goodness of pancetta (if you want to keep this veggie i think sundried tomatoes can do a similar job) and i added a little garlic and chilli as well. 

the genius ingredient, which gets everything to work together, is capers. lemon is my default choice when i want something sharp or fresh in a dish, but the salty capers give a more subtle tang which, i think, works particularly well with butteriness of the rest of the dish. parsley and basil to finish.

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Sunday
Mar032013

pinchitos morunos

 

our pintxo crawl in san sebastian included one dish which reminded me of home – pinchitos morunos is an andalucian recipe in the first moro cook book and one that i have been making for years.

the recipe is very simple – cubes of pork fillet is marinated with a mix of cumin, coriander, fennel, smoked paprika, saffron, bay, oregano and red wine vinegar plus a little oil. the variation we had in san sebastian was that the pork was interspersed with pieces of green pepper, on its skewer.

the result was more interesting than the plain pork version so i decided to give it a try. i also added some pieces of pancetta, just because they needed using up, but they added a delicious extra layer of flavour so i’ll do it again.

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Sunday
Dec162012

roasted broccoli carbonara 

 

i had a broccoli glut last week – three heads of normal broccoli plus a pack of tenderstem. i’m not sure what happened but there was a moment of broccoli-shaped panic when i decided i needed something other than my usuals of “best broccoli” and broccoli and anchovy orecchiette.

thankfully i found this lovely recipe for roasted broccoli carbonara. it’s very simple and very delicious – i really liked the roasted broccoli paired with the salty pancetta and the rich creamy egg-sauce. well worth trying if you’re a broccoli fan.

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