Blog – Page 36 – The Food Wife

Bacon, Pear and Stilton Pasta

16th January 202029th February 2020
by thefoodwife

Serves 2

I sent a text message to The Food Husband last week saying â€œweâ€™re having pasta with bacon, Stilton and pear for dinner. Sound ok?â€ He asked if this was all we had left in the fridge. It wasnâ€™t, but I admit it was partly due to wondering how to use up some of the large block of Stilton left from Christmas. Anyway, the result was rather delicious, and we agreed it should go on the blog and weâ€™d be having it again soon!

Ingredients:

Olive oil

75g smoked lardons

2 pears, peeled, cored and cut into 1 or 2 cm dice

75g Stilton, crumbled (plus extra for garnish)

150g pasta (gluten-free if required)

Step 1: Cook the pasta according to the packet instructions.

Step 2: Heat 1 tbsp olive oil in a heavy bottomed frying pan. Add the lardons and cook until golden.

Step 3: Lower the heat and add the pear, cooking gently until soft and caramelised.

Step 4: Drain the pasta, reserving a little of the cooking water. Add the pasta and water to the frying pan. Add the cheese and some ground pepper. Stir until emulsified.

Step 5: Serve, with more Stilton crumbled over the top.

(Gluten and Dairy Free) Chocolate and Tahini Banana Loaf

8th January 202029th February 2020
by thefoodwife

Chocolate and tahini seems to be all the rage at the moment. Here is a recipe for a wonderfully moreish cake that can be made both gluten and dairy free. Tahini is made from sesame seeds and so brings a subtle nutty taste to the cake, which complements the sweetness from the banana and bitterness from the dark chocolate.

The banana will keep this moist and should last a few days when wrapped and kept in an airtight container.

Ingredients:

110g vegetable oil
70g caster sugar
2 large eggs, beaten
2 large very ripe bananas, mashed
50g tahini
1 tsp vanilla extract
170g (gluten-free if required ) plain flour with 2 heaped tsp (gluten-free if required) baking powder mixed in (alternatively use 170g (gluten-free if required) self-raising flour)
30g cocoa powder
100g chocolate, buttons, chips or broken into pieces (if keeping this dairy/gluten-free free use a dark free from chocolate)
Sesame seeds

Step 1: Combine all the ingredients, minus the chocolate pieces, into a smooth batter.

Step 2: Fold through the chocolate pieces.

Step 3: Pour into a lined 2lb loaf tin and sprinkle the evened top with sesame seeds.

Step 4: Bake in a preheated oven at 180c (fan) for 50 mins, or until risen and springs back to the touch.

Step 5: Remove from the oven and allow to cool for half an hour before transferring (out of the tin) to a wire rack.

Store in an airtight container and it should last a few days. Excellent served with a cup of tea or coffee.

Coronation Turkey

21st December 2019
by thefoodwife

Serves 3+

A little nod to the retro here, but itâ€™s hard to think of a (meat eating) situation where coronation chicken doesnâ€™t go down well, so why not switch it up for turkey. Itâ€™s great as a sandwich filling, piled into a baked potato, or as part of a buffet.

This is the simplest of versions, by all means adorn it with roasted flaked almonds, chopped fresh mango or apricots etc, but this is pretty good as is.

This can be scaled up or down and will keep in the fridge for a couple of days.

Ingredients:

7 heaped tbsp mayonnaise

3 tbsp mango chutney

2 heaped tsp medium curry powder

A handful of sultanas

350g cooked turkey, shredded

Step 1: Mix the mayonnaise, mango chutney, curry powder and sultanas in a bowl.

Step 2: Stir through the shredded turkey and serve.

Turkey Tagine

20th December 201920th December 2019
by thefoodwife

Serves 4+

Hereâ€™s another of my turkey leftover recipes for you to enjoy post festivities. Itâ€™s a super quick dinner to make and the preserved lemons really make it zing.

If you donâ€™t have any pomegranate molasses try a tablespoon of honey instead and then add a second (if needed) to taste.

Ingredients:

1 tbsp oil

1 onion, chopped

2 cloves of garlic, chopped

2 heaped tsp ras al hanout

1 tbsp tomato purÃ©e

1 tin of chickpeas, including their water

400ml water or stock

1 red pepper, deseeded and chopped

2 tomatoes, chopped

12 olives, stoned and chopped

3 preserved lemons, diced

350g cooked turkey, shredded

2 tbsp pomegranate molasses

Salt and pepper, to taste

Step 1: Heat the oil in a large pan and add the onion, softening for a few minutes.

Step 2: Add the garlic and cook for another minute. Stir through the spice.

Step 4: Cook for 15-20 minutes and then serve with rice or couscous.

Korean Turkey Bao

10th December 201910th December 2019
by thefoodwife

Makes enough sauce for 4 baos

Baos are essentially a light, fluffy steamed bread, that is folded to create a little pocket to fill with deliciousness.

You can find ready to steam bao buns in supermarkets nowadays. I still get mine from the freezer in the Chinese supermarket though, a more cost effective way if you need lots!

This is a good way to use up some of your leftover turkey. We had a bao feast last New Yearâ€™s Eve and this was one of the favourite fillings!

Ingredients:

1 heaped tbsp gochujang

2 tbsp dark soy sauce

1 tbsp caster sugar

To serve:

Shredded (cooked) turkey

Strips of cucumber

Strips of leek or spring onion

Steamed bao buns

Step 1: Combine the sauce ingredients. You will have a thick dark paste.

Step 2: Over a gentle heat mix the sauce and shredded turkey. Allow the turkey to warm through and the sauce to become sticky.

Step 3: Serve the spicy sticky turkey in freshly steamed bao buns with strips of crunchy cucumber and leeks.