FOOD DC RECIPES

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HALLOUMI PASTA WITH CHERRY TOMATOES RECIPE - BBC FOOD



Halloumi pasta with cherry tomatoes recipe - BBC Food image

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

250g/9oz cherry tomatoes, on the vine
1 tbsp olive oil
1 red onion, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
1 red chilli, finely chopped
250g/9oz halloumi cheese, cut into 1cm/½in cubes
400g/14oz canned cherry tomatoes
1 tbsp chopped fresh oregano leaves
salt and freshly ground black pepper
400g/14oz fresh penne, cooked according to packet instructions
1 tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
salt and freshly ground black pepper
75g/3oz rocket leaves
1 head Little Gem lettuce, cut in half lengthways, leaves separated, washed
75g/3oz lamb's lettuce
3 tbsp freshly grated parmesan (or alternative vegetarian hard cheese)

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



Mary Berry's chestnut stuffing recipe - BBC Food image

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

1 large onion, coarsely chopped
225g/8oz dried apricots, snipped into small pieces
225g/9oz fresh white breadcrumbs
75g/3oz butter or olive oil
225g/8oz frozen chestnuts, thawed, roughly chopped
generous bunch fresh parsley, chopped
salt
freshly ground black pepper

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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