PORK SAUSAGE & FENNEL ORECCHIETTE

INGREDIENTS

SERVES:       4

PREP TIME:    10 MINS

COOKING TIME: 20 MINS

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1 medium fennel bulb, quartered and sliced

4 traditional pork sausages 

1 1/2 cup chopped kale (alternative: broccoli or snow peas, slivered)

3 tomatoes, diced

2 shallots, finely sliced

2 tbsp garlic paste / 4 cloves garlic, crushed

1/2 tsp ginger paste 

1 lemon, juice & zest

1 tbs powdered stock (or 2 stock cubes dissolve in 1 1/2 cup water or 1 1/2 liquid stock)

1 1/2 cup water (omit this if you are using liquid stock or dissolved cubed stock)

1/2 dry white wine (optional)

1 tsp chilli flake / chilli paste

1 fresh chilli, chopped

2 tbsp olive oil 

salt & pepper to taste

350gr orecchiette pasta 

METHOD

In a large mixing bowl, combine together the sausage mince (take this out of the casing), 1 tbsp garlic (or 2 cloves), ginger, stock, water, chilli paste (or flakes), sprinkle of salt and 1 tbsp olive oil. Do not over work the mince.

Heat water & follow cooking instructions for the pasta.

In a pan, heat up olive oil, remaining garlic and shallots. Add mince mix and cook through. Add salt to taste. If the mince looks  & feels tough or dry, you can add 1/2 - 1 cup more water. 

When the mince is 80% cooked, add in the fennel and cook through. As soon as the fennel softens and turns to a more transparent colour (similar to cooking celery), add lemon juice, tomatoes (and white wine at this point if you are opting for white wine) and chopped fresh chilli. Turn heat down to a simmer and fold in kale & lemon zest. 

Once the kale is well combined, stir in orecchiette and serve with freshly cracked pepper and a glass of wine. 

*I always prefer a white wine with this dish...a nice dry German or Austrian Riesling or a Chablis (at the moment I am obsessing over the Hogl Ried Schon Gruner Veltliner riesling) 

xOxo

SHAKSHUKA BAKED EGGS

INGREDIENTS

SERVES:       4

PREP TIME:    10 MINS

COOKING TIME: 30 MINS

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1 small brown onion, chopped

1 canned crushed or diced tomatoes

1/2 can tomato puree

4 free range eggs

2 chorizo sausages (mild), sliced 

2 chillies, cut 

1 tsp chilli flake or chilli powder

4 cloves garlic, crushed

1 tbsp olive oil  

1 tbsp Moroccan spice powder (if you can't find this, combine 1 part cumin powder, 1 part turmeric powder & 2 parts paprika powder)

salt & pepper to taste 

fresh bread to serve & basil to garnish

METHOD

Preheat oven to 195 degrees celsius (fan forced). 

In a baking dish, mix the tomato puree, canned diced tomato (you can rinse out the cans with a bit of water and add into the mix), chopped onions (you may choose to brown the onion in a pan first), chillies, spice mix, garlic, olive oil together. 

Once combined, fold in the sliced chorizo. Make sure you cover any pieces of chorizo with the sauce so it does not burn. Put the dish into the oven for 25 minutes. Make sure you check on the dish regularly to avoid anything burning or the chorizo over cooking (give it a stir whenever you check). 

Once the chorizo is almost cooked (the slices will begin to curl and the colour turns lighter), take the dish out of the oven, crack the eggs, one at a time into a separate bowl first (this is in case any of the eggs break apart when you crack it or rotten, this way, you won't ruin the whole dish). Then add the eggs, one at a time, on top of the dish. 

Put the dish back into the oven for a further 5 minutes (or 7 minutes if you prefer the yolk less runny). 

Garnish with basil leaves & serve with bread and some cracked pepper. 

Happy brunching! xOxo 

SAVOURY MEATBALL DANISHES

INGREDIENTS

SERVES:       48 INDIVIDUAL SERVES 

PREP TIME:    20 MINS

COOKING TIME: 25 MINS

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2 medium brown onions, chopped

1 cup (or 150 grams) mushroom, chopped 

4 sheets puff pastry

450 gram minced pork (*you can also use minced chicken or a mixture of diced potatoes, eggplant, carrots and celery as a vegetarian alternative)

3 tbs tomato paste

2 tbs powered beef bone broth (or 2 cubes of beef stock diluted in 100ml boiling water)

1 tsp ginger paste (or minced ginger)

3 tsp garlic paste (or minced garlic)

1/2 cup water 

1 egg for the egg wash 

1 tbs olive oil 

1 tbs butter 

salt & pepper to taste 

METHOD

In a pan, heat oil and butter over medium heat. Add chopped onions, stirring and breaking this up. Add in chopped mushroom and brown lightly. Turn off heat and let this mix cool down. 

In a large mixing bowl, combine minced pork (or mince of choice), tomato paste, beef stock / powered broth, water, garlic paste, ginger paste, salt & pepper. Do not overwork the mince. 

Once combined, fold in the onion & mushroom mixture. 

Preheat oven to 180 degrees celsius (for fan forced oven). Line baking tray. 

Cut puff pastry sheets (divide into 9 squares per sheet). Lay this onto baking tray. Using a cup (or anything that will fit within the pastry square), make an indent within the pastry square, then use a fork to poke little holes within the indent (this will help release air whilst it is baking and also cook the meatball faster). 

Use a small spoon (I used a round measuring spoon) to scoop the mince mixture onto the pastry, working within the circular indent.

Pop this into the oven for 25 minutes (check regularly to make sure it doesn't burn). 

At the 15 minute mark, glaze the pastry with the egg wash, and pop it back into the oven for another 10 minutes (or until pastry is golden and meatball is  cooked - test this by sticking a toothpick or fork in the middle, and if it comes out clean, the meatball is cooked!). 

Let cool on a baking tray and serve or garnish with small basil leaves on top!

Bon appétit xOxo