Posts Tagged ‘Pasta’

Woodfired Skillet Meatballs

balls

 

I made use of some lovely Dexter Burgers that needed using up, and thought they would make lovely meatballs, so I rolled them up into golf ball sized meatballs and then rolled and coated in finely chopped flat leaf parsley. I fried off in a cast iron skillet pan in a medium hot wood fired oven until browned on the outside. You could also do this on a BBQ with a lid or even indoors in the oven….

I then added a suitable amount of fusilli pasta that I had precooked to al dente, some chunks of mozarella and a carton of passatta with garlic and herbs, before coating with a layer of grated cheese, either cheddar or parmesan, drizzled over some olive oil, and finished off in the wood fired oven until the sauce was warmed through, the mozarella melted and stringy, and the cheese on top melted and slightly browned, this took 10 minutes in the wood oven.

Enjoyed simply outdoors with a green salad.

Crab and Chorizo Orzo

My name’s Marcus and I’m a cookery book addict.

It feels good to share this addiction, and I’m sure there are many of you out there in a similar boat, although I rarely follow a recipe from a book to the letter, the exception being cakes. However the recipes I get most excited about are when I put together a few lovely ingredients and come up with something new and enticing. One of my favourite flavour combinations is cured pork and seafood, such as scallops and black pudding, so here’s my recipe that combines the sweet but robust dark and white crab meat, with the smoky savoury porkiness of chorizo.

Crab meat at this time of year is so good, and full of beautiful orangey pink roe, grab it if you see it.

Crab and Chorizo Orzo

Serves 2

100g chorizo, (cured or uncured is fine)

A couple of shallots or a red onion finely chopped

A garlic clove finely chopped

A splash of olive oil

150g mixed dark and white crab meat

250g Orzo (A pasta shaped like rice grains)

A pinch of smoked paprika

A small handful of chopped flat leaf parsley

Sea salt and fresh ground pepper to season

Gently fry off the shallots, garlic and chorizo in a glug of olive oil until soft and golden and the chorizo starts to brown.

Meanwhile cook the Orzo in a pan of plenty of boiling water with a pinch of salt for 8 minutes, stirring occasionally to stop sticking. Drain and add to the chorizo along with a pinch of smoked paprika.

Add the crab meat just before serving, and stir though along with seasoning as required and the flat leaf parsley.

We enjoyed ours with a succulent pan fried sustainably fished Ling fillet, a wedge of lemon, and a glass of New Zealand Sauvignon Blanc.

 

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theshotgunchef.wordpress.com/

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The Knight of the Round Table

Musings and recipes from my kitchen to yours

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours