Pasta alla vodka
I’ve no idea who came up with the idea of adding vodka to a tomato sauce served with pasta,but this sauce really is delicious. I read somewhere that pasta alla vodka peaked in the 1980s after being served in nightclubs across America. I really hope this is true because I love the thought of clubbers dressed in their finest fashion trying to stay clean while battling with this vibrant orange sauce.
INGREDIENTS
- 1 tbsp olive oil
- 1 banana shallot,very finely chopped (or eschalots (French shallots) if unavailable)
- 2 garlic cloves,crushed
- ¼–½ tsp chilli flakes (depending on how spicy you like it)
- 1 × 227g tin chopped tomatoes
- 2 tbsp tomato paste
- 50ml vodka
- 75ml double cream
- 25g parmesan or vegetarian Italian hard cheese,grated (shredded),plus extra to serve
- salt and freshly ground black pepper
Cheat’s chicken pomodoro
Traditionally made with fresh cherry tomatoes,this dish makes a great speedy dinner. If you’re cooking for two,this recipe is easily halved or leftovers can be frozen to enjoy on another day. Try serving with brown rice,potatoes or polenta.
INGREDIENTS
- 4 skinless chicken breasts
- 2 tsp dried Italian herbs
- 2 tbsp olive oil
- 1 onion,chopped
- 4 garlic cloves,crushed or finely grated (shredded)
- 125ml white wine
- 250ml chicken stock
- 1 tbsp red wine vinegar
- 1 × 400g tin chopped tomatoes or cherry tomatoes
- salt and freshly ground black pepper
Pumpkin,carrot and borlotti tagine
Technically speaking,this is more a stew than a tagine because it’s cooked in a pan rather than the type of earthenware tagine that lends the dish its name. Of course,if you have a tagine,then feel free to cook it that way. This is a great dinner full of hearty vegetables that go so well with the spiced tomato sauce.
INGREDIENTS
- 1 tbsp sunflower or vegetable oil
- 1 large onion,sliced
- 2 garlic cloves,crushed or finely grated
- 1 butternut pumpkin,peeled,deseeded and cut into bite-sized pieces
- 3 carrots,roughly chopped
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 500ml vegetable stock
- 1 × 400g tin chopped tomatoes
- 2 tbsp tomato paste
- 1 × 400g tin borlotti beans,drained and rinsed
- 75g raisins (optional)
Lamb and spinach curry
I love spinach in a curry and this one is spiced similarly to a bhuna. If you prefer,you can use chicken thighs or beef and it will taste just as delicious. Serve with your favourite curry accompaniments.
INGREDIENTS
- 2 tbsp sunflower or vegetable oil
- 2 onions,sliced
- 400g diced lamb leg or shoulder
- 4 garlic cloves,crushed or finely grated
- thumb-sized piece of fresh root ginger,peeled and finely grated
- ½ small bunch of coriander,leaves and stalks separated,both chopped
- 1-2 red chillies,finely chopped
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- 1 tbsp tomato paste
- 1 × 400g tin chopped tomatoes
- 100g spinach
- 75ml (5 tbsp) natural yoghurt