PORK SAUSAGE & FENNEL ORECCHIETTE

INGREDIENTS

SERVES:       4

PREP TIME:    10 MINS

COOKING TIME: 20 MINS

-

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

-

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

-

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 

CUBANO SATO

  📍 HAVANA DIARIES
  • EXPERIENCE  • INSPIRATION • EXPLORE •

"Both for Havana's beauty and decay, it's hard to restrain yourself from staring everywhere you look" Brin-Jonathan Butler

Brin-Jonathan Butler could not have capture Havana better. For those of you who follow me on Instagram, you would surely have seen my recent visit there and my incontainable excitement over it. 

Honestly, I know its a big call, but of all the places I've ever been, Havana has been the most beautiful place I've ever experienced and I can't stop gushing about it!

Cuba's history to where she stands today is known far and wide, so no history lessons from me here. What kept me in aw about this wonderful place is its uniqueness. Herein lies an island where, geographically, it's only 40mins by plane south of Florida; 210km to the east of Mexico and 140km to her south lies Jamaica, all places that, despite their rich cultural influences, has still succumbed to  the insta-generation, a generation where everything moves at the speed of double tapping and swiping, and nothing is valid unless it's posted. Where this brunch maybe cool now, but... oh wait, or was that 3 mins ago? Yet for Cuba, in all its colourful glory, time has stopped at 1959. 

Photos by Mr. T & Me! 
On me: Shoes (these cool favourites ARE Havana!) Zimmermann, Fedora Chanel, Sunnies Celine, Shirt Current Elliott, Shorts Theory

Although we were only there for three days, and regrettably, did not  explore further than Havana, these are the memories I will treasure forever.  

On me: Skirt Forever New, Bag Chanel, T-Shirt Anine Bing

On me: Fedora & Bag Chanel Resort 2017

Back in May of 2016, Chanel became the first luxury fashion house to stage (one of Karl's ever extravagant) runway show in Havana (as you do, Karl 😉). It was on this very stretch of Colonial boulevard , designed by a Frenchman in the 1770s, that the famed fashion house , once again, turned the spotlight back to Havana, romanticising this city in all her beautiful glory as did so by Ernst Hemmingway back in 1939. 

Naturally, I had to pay my sartorial tribute, pilgriming to this boulevard, proudly wearing my Fedora and bag from THE collection that made its debut on the Paseo del Prado and re introduce this place to the eyes of the world.  

  

Stay tune for my city guide to Cuba...

xOxo

ALL MY LOVES

Hello Lovers!

Well, it’s been almost 2.5 years and I'm so excited to be back and tell you about all the shenanigans I've been up to...OMG can't wait!

During this time, I’ve soaked up travelling to some of the most breath taking places on earth; discovered new loves, revisited old loves, explored crazy loves, ticked a heap off of my bucket list, and of course, all whilst I nosh my way through (talk about gluttony). 

You will see from my next few posts, it's going to be all about my travels, and will appear in no particular or chronological order. 

I’ll also be compiling some city guides, and am hoping that this will be of some use to you...and it goes without saying, please please leave me feedback, especially recommendations, I'd love to experience your discoveries.

Lastly, I’m also super excited to share with you something I’ve been working on…for a while, my VLOG!!! This won't be just video version of my post (for the lazy buggers that cbf reading all this) but a fun little side project I've started to work on, spontaneously documenting the craziness and going ons in my day (shout out @missjingntonic for the encouragement and Insta Stories for the inspo)! 

Still yet to post my first vlog, but once it's up, I will be letting you know via Instagram @orlanehugh. So please keep an eye out on IG and subscribe to my youtube channel styOfile OrlaneHugh

So till my next post (blog or vlog)xoxo