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Monkfish and Chorizo kebabs with Roasted Vegetable Couscous, Topped with a Salsa Verde


Picked up a wonderful piece of Monkfish from Alan, at
Chiswick’s Food Market. The couscous was left-overs from Sunday’s dinner - a slow roasted butterflied lamb shoulder, marinated in rosemary, garlic and lemon. The flavours in the couscous had intensified overnight and were brought to life by the zingy salsa verde.

A great Monday night meal, no faff, just a couple of kebabs to make!

Monkfish and chorizo kebabs


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Tomato and Chorizo Fusilli Pasta


Preparing for a weekend away skydiving.

The one thing that is disappointing about our home dropzone is the outrageous cost of sandwiches, tea and coffee. As such, I decided I would make lunch for the two days.
(I also made a large greek salad - and the two dishes together were very satisfying).

A quick trip along the High Road and I had all I needed. (Chorizo and a can of tomatoes!).

This is an easy recipe, wholesome, warming and tasty - all in all - ideal for standing around a windy airport.

The pasta survived admirably in the tupperware for the two days. In all honesty, it tasted better the second day.

Tomato and Chorizo Pasta : Lunch Ready!


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