Jay made this last night. He used bacon instead of pancetta and used 4 sausages. (He likes sausages.) Everyone enjoyed this hearty winter warmer.


  • 1 tablespoon olive oil
  • 250g piece pancetta, cut into 1cm cubes
  • 2 chorizo sausages, sliced
  • 1 red onion, chopped
  • 1 red capsicum, chopped
  • 3 garlic cloves, finely chopped
  • 1 1/2 teaspoons dried oregano
  • 1 large potato, peeled, cut into 1.5cm cubes, cooked for 2-3 minutes until almost tender
  • 400g can chickpeas, rinsed, drained
  • 1/2 cup (125ml) dry white wine
  • 600g Ardmona Pureed Tomatoes
  • 1/2 cup (125ml) chicken stock
  • 1 tablespoon chopped flat-leaf parsley
  • Crusty bread, to serve


  • Heat oil in a casserole or large, deep frypan over medium-high heat. Cook pancetta and chorizo, turning, for 2-3 minutes until starting to crisp. Remove and drain on paper towel. Drain excess oil and fat, leaving 2 tablespoons in pan.

  • Return the pan to medium heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until softened. Return the pancetta and chorizo to the pan with the garlic and oregano. Stir for a further minute, then add the potatoes, chickpeas, wine, passata and stock. Season, bring to the boil, then reduce heat to low and cook for a further 10 minutes or until the sauce has reduced and thickened. Garnish with parsley and serve with crusty bread.

From https://www.delicious.com.au/recipes/chickpea-chorizo-stew/2a38b7ba-c370-4c37-bf21-fa83e20b2660



Mince and cheese pie

15 May 2017

This is the second course a 3-course meal Jay prepared as part of a school project.


2 Tbsp Olive oil
1 Onion
2 Garlic cloves
1 kg Beef mince
2 cups Button mushrooms
1 tsp Dried oregano
4 Tbsp Tomato paste
2 cups Beef stock
2 Tbsp Flour
1 pinch Salt & freshly ground pepper
1 cup Mozzarella cheese
100 g Tasty cheese
2 sheets Shortcrust pastry
300 g Butter puff pastry
1 Egg


1. Heat olive oil in a large saucepan and gently cook the finely chopped onion, crushed garlic and chopped carrots until onion is tender. Increase the heat and add the beef mince to the pan, tossing at times until it is golden brown.

2. Add the finely chopped mushrooms, dried oregano, tomato paste, beef stock, 2 cups of water and salt and freshly ground black pepper to taste.

3. Bring to the boil and simmer for 1¼ hours. Thicken with flour mixed to a paste with ¼ cup cold water. Allow mince to cool and then refrigerate until required.

4. Preheat oven to 200C. Line a 26cm round pie dish with shortcrust pastry. Stir 2cm cubes of tasty cheese through the cooled mince and then spoon into the pastry base.

5. Sprinkle with mozzarella cheese and then top with puff pastry, sealing edges. Brush with egg yolk or milk if desired and then bake for 30 minutes until puffed and golden.

From http://www.bite.co.nz/recipe/2684/Mince-and-cheese-pie/

Jay made this tonight. Great textures with the soup, chips and onions, and we had it with sourdough bread too. Universally popular.


Sunflower oil, to deep-fry
3 flour tortillas, cut into triangles
Juice of 2 limes
2 red onions, thinly sliced
1 tablespoon olive oil
1 leek (white part only) chopped
2 garlic cloves, crushed
1 teaspoon smoked paprika (pimenton)
3 teaspoons ground cumin
1 teaspoon each dried chilli flakes and dried oregano
2 x 440g cans black beans (see notes), rinsed, drained
1L (4 cups) chicken or vegetable stock
Chopped avocado, coriander leaves and sour cream, to serve


  1. To make tortilla chips, heat sunflower oil in a saucepan over medium heat until 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). In batches, fry tortillas for 1-2 minutes until golden and crisp. Drain on paper towel.
  2. Combine half the lime juice, one-quarter of the onion and 1 teaspoon salt in a bowl, then stand for 30 minutes to pickle. Drain.
  3. Heat olive oil in a large saucepan over medium heat. Cook leek, garlic and remaining onion, stirring, for 3-4 minutes until softened. Add spices, oregano, beans and stock. Bring to the boil, then reduce heat to medium-low and cook for 15 minutes. Cool slightly, then whiz in a blender until smooth. Return to pan and gently reheat, adding a little water if soup is too thick. Season, then serve with tortilla chips, pickled onion, avocado, coriander and sour cream.

From http://www.delicious.com.au/recipes/black-bean-soup-tortilla-chips-pickled-red-onions/c2539865-2826-4a9a-aaaf-27281c2ef5d7

Felix assisted with this one and it was delicious. (Jay didn’t like it, thinking that there was too much pasta and too much lemon juice.)

The recipe is a bit disorganised though: you really need the eggs to be ready just after the pasta so everything is hot.

  • 1 1/2 pints heirloom or regular cherry tomatoes
  • 1/3 cup oil packed sun-dried tomatoes
  • 1 cup fresh basil chopped, plus more for serving
  • 1 clove garlic minced or grated (optional)
  • 1 lemon juiced
  • pinch of crushed red pepper flakes
  • 4 medium size zucchini’s*
  • 1/4-1/2 pound spaghetti/angel hair pasta or more sub zucchini, gluten free if needed
  • 1/3 cup kalamata olives minced
  • 4 tablespoons olive oil
  • salt and pepper to taste
  • 4 poached eggs
  • 4 ounces freshly grated parmesan cheese
  • 2 tablespoons toasted pine nuts
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, finely chop/mince 1 pint of cherry tomatoes and add them to a bowl. To the bowl add the sun-dried tomatoes (do not drain all the oil), basil, garlic, lemon juice and crushed red pepper flakes. Season with salt and pepper to your liking. Set aside and allow to sit at least 10 minutes.
  3. Once the water is boiling, boil the pasta according to package directions. Drain.
  4. Meanwhile using a spiralizer, spiralize the zucchini and add it to large bowl. Toss in the hot pasta and allow is to slightly cook the zucchini noodles. Add the kalamata olives, olive oil and a pinch of salt and pepper. Toss well.
  5. Divide the pasta among 4 plates or bowls. Top each portion with tomato sauce and 1 poached egg. Sprinkle with parmesan and toasted pine nuts. Break the poach egg and toss the pasta allowing it to create a sauce. Add more parmesan and basil. EAT.

From https://www.halfbakedharvest.com/15-minute-zucchini-pasta-w-poached-eggs-quick-heirloom-cherry-tomato-basil-sauce/

Chorizo and bean stew

6 September 2016

700g potatoes (such as chats or Nicola), quartered
60ml (1/4 cup) olive oil
1 red onion, peeled, chopped
500g chorizo sausage, sliced*
4 garlic cloves, crushed
1 teaspoon dried chilli flakes
400g can butter beans
410g can diced tomatoes
2 fresh bay leaves
150ml Campbell’s Real Stock Beef or Campbell’s Real Stock Chicken
4 tablespoons chopped flat-leaf parsley

Place the potatoes in a large saucepan of cold, salted water. Bring to the boil and simmer for 10 minutes or until just tender. Remove from heat. Drain.

Heat the oil in the same pan. Add the onion and cook for 3-4 minutes until just softened. Add the chorizo and cook until it starts to turn golden. Transfer chorizo mixture to a plate and set aside. Add garlic and chilli to the pan. Cook for a few seconds, then add potatoes, butter beans, tomatoes, bay leaves, chorizo mixture. Pour in stock, bring to the boil, then reduce heat to low and simmer for 10 minutes. Stir in parsley and serve with crusty bread.

From http://www.taste.com.au/recipes/6152/chorizo+and+bean+stew


Spaghetti carbonara

17 August 2016