MH Blogs

Pasta with chorizo, red pepper and spinach

 

Ingredients:

250g pasta

200g chorizo, cubed

400g tinned tomatoes

1 red pepper, sliced

200g washed spinach

2 garlic cloves, peeled and chopped

1/2 tsp. chilli powder

salt and pepper for seasoning

 

Method:

Cook pasta in a saucepan as per instructions.

Meanwhile, place cubed chorizo in a large pan and fry for about 5 minutes until nice and crispy. Add garlick and cook for another minute or so. Stir in sliced red pepper and cook until soft. Then add the tomatoes and about a half of teaspoon of chilli powder (or more) and add more seasoning if needed. You can also add 150 ml water if needed and cook for further 5 minutes or until the sauce becomes thick.

When pasta is ready, drain and leave on a side.

Add spinach to the tomato mixture and cook for 5 minutes. Stir in your drained pasta into the sauce. Serve into bowls with a sprinkle or parmesan or a cheese of your choice.

 

Spiced potato, chickpea and spinach stew

Ingredients:

400g medium sized potatoes, peeled

1 shallot, peeled and chopped

4 garlic cloves, peeled and chopped

2cm piece ginger, peeled and chopped

olive oil

1 tsp. paprika

1 tsp. ground coriander

400g tinned tomatoes

400g tinned chickpeas

100g washed spinach

bunch of flat parsley

salt and pepper for seasoning

 

Method:

Put the potatoes in a saucepan with salt and cook for 15 minutes. Put the onions, garlic and ginger in blender with three tablespoons of water and puree.Put the oil in a large pan and add the puree. Cook, stirring well, on a medium heat for 6 minutes. Add the ground coriander, paprika and seasoning and continue cooking for another 2 minutes. Then add the tomatoes and 150 ml water and cook for further 5 minutes.

When the potatoes are ready, drained them and cut them into chunky pieces. Add the chickpeas to the tomato mixture along with the potatoes and cook for 10 minutes. At the end, stir in the spinach and add more seasoning if needed. Garnish with the chopped flat leaves parsley.

 

And here is the final touch to the dish – I have added simple pan fried fillet of kipper.It was delicious!!!

Prawn and chorizo pasta

Ingredients:

1 shallot

3 gloves of garlic

1 chorizo

2 tablespoons of tomato pure

1 dcl water

250g prawns (I used cooked ones)

1 green pepper

150g sweet corn

a jar of tomato sauce

300g penne pasta

a pinch of black pepper

and olive oil

 

Method:

Start chopping shallot, garlic, green pepper and chorizo.

In a pan, preheat the olive oil and slightly glaze chopped shallot and garlic until soften and translucent. Once they are soften, add a pinch of black pepper for little bit of seasoning. Pop chorizo into the pan and fry for a couple of minutes until chorizo oil colour your shallot and garlic mixture. Add 2 table spoons of tomato pure and little bit of the water to soften the whole texture. Add chopped green pepper and continue cooking for another few minutes. Meanwhile, you can prepare penne pasta.

Add prawns into the sauce and pour jar of tomato sauce. (I have used Lloyd Grossman tomato sauce with roasted garlic.) Continue cooking for another 5 minutes. Towards the end add sweet corn and leave to cook until soften.

If you want you can add the pasta directly to the sauce. I prefer to serve clean pasta first and then add the sauce on top of that.

I have decided to enjoy the meal with the glass of Italian red wine. Enjoy!