Category: garlic

roast squash rigatoni

roast butternut squash rigatoni

An open confession: I arrived home to this hearty treat as a dish prepared by Mrs Roast Potato and eldest New Potato (is that metaphor too tortured?). Regardless, I present it here on their behalf. A real punchy mediterranean pasta blowout.

Roasted squash rigatoni:

1 butternut squash, skinned and diced

2 cloves of garlic, peeled

12 cherry tomatoes, halved

250g rigatoni

Handful of mixed olives

Handful of basil leaves

Preheat the oven to 200C.

Pop the squash, tomatoes and garlic in a baking dish in the oven for 30 mins.

Meanwhile cook the pasta according to packet instructions.

Combine the pasta with the vegetables, toss with olive oil and seasoning.

Stir through the olives and torn basil.

food garlic lamb lemon prosciutto rosemary

italian roast lamb

I was really in the mood for artichokes alla romana again, and had the thought of lamb but more so. Even though it’s mid-Summer, I was craving some roast lamb. So to go with the artichokes I put an Italian spin on the meat. I whizzed up rosemary, garlic, lemon zest and prosciutto with some oil and then smeared all over my pierced joint. A while in the oven and a pungent, flavourful piece of meat was enjoyed. Iwas very pleased with the cut too – I planned a leg but my butcher only had absolute whoppers. What he did have though was a boned & rolled shoulder, which although I didn’t expect both speeded up the cooking time and gave me a nice crevice into which to cram the tasty stuffing.

Italian roast lamb

A fragrant and tasty roast lamb dish.

Ingredients

Leg or shoulder of lamb
3 slices of prosciutto or Parma ham
Leaves of 2 rosemary stalks
Zest of 1 lemon
2 fat garlic cloves

Instructions

Preheat the oven to 230C.
Whizz the prosciutto, lemon, garlic and lemon zest in a processor. Add olive oil to slacken to a mushy paste.
Pack the stuffing / baste around the meat, poking into any nooks or crannies. Stab the meat with a knife if necessary.
Put the meat in the oven and turn down to 170C.
Cook until done to your likeness - 1hr 30mins for this one.

coconut coriander cumin curry food garlic ginger

tikka paste

After garam masala, the next logical step is to make some tikka paste as the basis for a curry.

Into a blender went: my garam masala, a smal piece of ginger, two garlic cloves, a squeeze of tomato puree, a de-seeded green chilli, paprika, a touch of cayenne, touch of cumin, fresh coriander, dessicated coconut, ground almonds, smoked sea salt, and a splash of veg oil to bind it together. Whiz it up, and I’ve got this pungent mix bursting with potential. What will become of it?!

courgettes food garlic leeks noodles

moyashi soba

Typical absurd simplicity from Wagamama. Stir fried garlic, courgette, leek, onion and green bean mixed with noodles and chicken stock. I wish I could elaborate, but that’s it!