Kahviherne-couscous

5 dl valmista couscousta
4 dl kahviherneitä
200 g tulista chorizo-leikkelettä ohuina siivuina
1 punasipuli
1 ruukku piparminttua tai tavallista minttua
Kastikkeeseen: 1 dl oliiviöljyä 1 sitruunan mehu 1 punainen chili hienonnettuna 2 rkl hunajaa

Leikkaa chorizo-leikkele suikaleiksi. Siivuta sipuli ja hienonna yrtit. Sekoita salaatin ainekset keskenään. Valmista kastike sekoittamalla sen ainekset. Pirskottele kastike salaatin päälle.

Kahvihernepihvit

100 g fetajuustoa
1 dl hienonnettua persiljaa
2 tl jeeraa eli juustokuminaa
1/2 sitruunan raastettu kuori
800 g (n. 2 tölkkiä) kahviherneitä säilykkeenä
2-3 rkl oliiviöljyä
ripaus suolaa ja pippuria
1 dl korppujauhoa öljyä paistamiseen

Tarjoiluun: sitruunalohkoja salaattia

Sekoita pihvin ainekset keskenään tehosekoittimessa, mausta suolalla ja pippurilla. Muotoile tahnasta pihvejä, pyöritä ne korppujauhoissa ja paista ne ruokaöljyssä pannulla kauniin värisiksi molemmilta puolilta.

Pasta alla Norma

1 large firm aubergines
extra virgin olive oil
1/2 tablespoon dried oregano
2 cloves of garlic, peeled and finely sliced
a large bunch of fresh basil, stalks finely chopped, leaves reserved
1/2 teaspoon good herb or white wine vinegar
400 g tin of good-quality chopped plum tomatoes
sea salt and freshly ground black pepper
250 g dried spaghetti
75 g salted ricotta, pecorino or Parmesan cheese, grated
1/2 dried red chilli, crumbled

Cut aubergines into quarters lengthways. Remove seedy fluffy centres them and cut the across the length, into finger-sized pieces. Get a large non-stick pan hot and add a little oil. Fry the aubergines adding a little extra oil if you need to. Give the aubergines a toss so the oil coats every single piece and then sprinkle with some of the dried oregano. Using a pair of tongs, turn the pieces of aubergine until golden on all sides.

When the aubergines are all cooked add the dried red chilli and turn the heat down to medium. Add a little oil, the garlic and the basil stalks.
Stir so everything gets evenly cooked, then add a swig of herb vinegar and the tin of tomatoes. Simmer for 10 to 15 minutes, then taste and correct the seasoning with salt and pepper. Tear up half the basil leaves, add to the sauce and toss around.

Cook the spaghetti and when it’s al dente, drain it in a colander, reserving a little of the cooking water, and put it back into the pan. Add the Norma sauce and a little of the reserved cooking water and toss together back on the heat. Taste the pasta and adjust the seasoning, then divide between your plates by twizzling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil leaves and the grated cheese and drizzle with olive oil.

(Salami can be added to the sauce)

Beef in Oyster Sauce

Ingredients:

350g (12oz) lean steak,
2 teaspoons light soy sauce,
2 teaspoons dry sherry or rice wine,
2 teaspoons cornflour,
2 teaspoons oil,
3 tablespoons homemade chicken or beef stock,
3 tablespoons oyster sauce

Garnish:

4 tablespoons spring onions finely chopped,
chilli


Method:

1. Slice the steak across the grain into 5cm lengths.
2. Blend the soy sauce, sherry and cornflour together, toss the meat thoroughly and leave to marinate for 20 minutes.
3. Heat the oil in the wok, until it is almost smoking, add the steak and stir-fry for 1 minute – remove and drain.
4. Wipe the wok clean, add the stock and oyster sauce, bring to the boil, return the beef to the wok and stir over a moderate heat for 2 minutes.
5. Arrange the meat on a serving plate, spoon over the sauce, sprinkle with spring onions and chilli.

Cooking time: approximately 6 minutes

Preparation time: 30 minutes (includes marinating)

Serves: 3-4

Tofu with Red Peppers and Black Bean Paste

Ingredients

1 package of tofu
2 teaspoons peanut oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
4 dried hot red chilis
2 thinly sliced red bell pepper
2 tablespoons sherry
Coarsely chopped green onions
1 tablespoon soy sauce
1 tablespoon black bean paste
1 teaspoon dark sesame oil

Method

Cut tofu in half lengthwise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into cubes.

Heat oil in a wok over medium heat.
Add garlic, ginger and chilis; stir-fry 30 seconds.
Add bell pepper and cook 3 minutes or until tender, stirring frequently.
Stir in tofu and sherry and cook 3 minutes or until heated through, stirring frequently.
Stir in onions and cook 30 seconds.
Remove from heat and stir in soy sauce, bean paste, and sesame oil, stirring gently to combine.

Tofu in black bean sauce

400 g of tofu, chicken or beef
1 tbsp shaoxing rice wine or dry sherry
1 tbsp light soy sauce
2 tsp sesame oil
1 tsp cornflour
1½ tbsp groundnut (peanut) oil
1½ tbsp black beans, rinsed and coarsely chopped
1 tbsp garlic, finely chopped
3 tbsp spring onions, finely chopped
1 tbsp shallots, chopped
1½ tbsp light soy sauce
1 tsp sugar
1 tbsp chicken stock or water
1 tbsp sesame oil

Method

1. Cut the tofu, chicken or beef.
Put the pieces in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour.
Leave to marinate for about 20 minutes.
2. Heat a wok or large frying pan until it is very hot.
Add half the oil and when it is very hot and slightly smoking, lift the pieces out of the marinade with a slotted spoon, put in the wok and quickly stir fry it for about 2-3 minutes.
Transfer it to a bowl at once.
3. Wipe the wok or pan clean, reheat it and add the rest of the oil.
Quickly add the black beans, garlic, spring onions and shallots.
A few seconds later add the rest of the ingredients.
Bring the mixture to a boil and then return the fried pieces to the wok or pan. Stir fry the entire mixture for another 5 minutes.
Turn it on to a warm serving platter and serve at once.

Stuffed Summer Peppers

Ingredients

2 medium red peppers
2 garlic cloves, peeled and finely chopped
4 plum tomatoes, skinned (see tip)
handful of fresh basil leaves
salt and freshly ground black pepper
2 tbsp extra virgin olive oil
125g buffalo mozzarella cheese, sliced
8 anchovy fillets, drained

Method

1. Preheat the oven to 220C.
2. Cut the peppers in half lengthways, carefully cutting through the stem so it remains with each half pepper. Core and de-seed the peppers.
3. Lightly oil an oven tray and arrange the peppers, cut side up, onto the tray. Place a little sliced garlic in the base of each pepper. Cut the tomatoes in half and scoop out the seeds, if required.
4. Place some basil leaves into the bottom of each pepper. Season with salt and pepper. Stuff the tomato halves into each pepper and drizzle over the olive oil.
5. Carefully pour a splash of water into the baking tray around the peppers (this will assist with steaming the peppers). Place in the oven and cook for 45 minutes.
6. Arrange the mozzarella on top of the tomatoes. Place the anchovies over the peppers in a criss-cross fashion and return the tray to the oven, for about 3-4 minutes, until the cheese begins to melt.
7. Lay the salad leaves onto the base of a plate and top with the peppers. Serve immediately.

Tip:
To skin the tomatoes, make a little cross on top of each tomato. Place in a large bowl of boiling water for 20 seconds if ripe (40-45 seconds if unripe). The skin should come away easily.