HALLOUMI PASTA WITH CHERRY TOMATOES RECIPE - BBC FOOD
Halloumi, cherry tomatoes, oregano and flecks of chilli combine to make a stunning midweek pasta supper.
Provided by Matt Tebbutt
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 18
Steps:
- For the pasta, heat a frying pan until hot over a medium heat, add the fresh cherry tomatoes and fry for 4-5 minutes, or until just softened. Remove from the pan and set aside.
- Add the olive oil, red onion, garlic and chilli to the pan the tomatoes were cooked in and fry for 2-3 minutes.
- Add the halloumi cheese and cook for 1-2 minutes on each side, or until pale golden-brown on both sides. Add the canned cherry tomatoes and bring to the boil, then reduce the heat and simmer for 2-3 minutes. Add the fresh cherry tomatoes and oregano and cook for a further minute. Season, to taste, with salt and freshly ground black pepper.
- Add the cooked pasta to the pan and mix gently until well combined.
- For the salad, whisk the mustard and vinegar together in a bowl, then whisk in the olive oil. Season, to taste, with salt and freshly ground black pepper.
- Place all the salad leaves into a bowl and pour over the dressing. Stir until well combined.
- To serve, spoon the pasta onto four serving plates and sprinkle over the grated parmesan. Spoon the dressed salad alongside.
MARY BERRY'S CHESTNUT STUFFING RECIPE - BBC FOOD
It’s definitely worth the effort of making your own stuffing for Christmas dinner, and Mary Berry’s chestnut version with apricots is a winner. This recipe is easily doubled.
Provided by Mary Berry
Prep Time 1 hours
Cook Time 30 minutes
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish.
- Add 600ml/1 pint water into a pan with the onion and apricots. Bring to the boil, then reduce the heat and simmer for about five minutes. Drain.
- Put the breadcrumbs into a large bowl. Melt the butter in a frying pan and pour half of this onto the breadcrumbs.
- In the remaining butter, fry the chestnuts over a high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion and parsley to the bowl. Season with salt and pepper.
- Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through.
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