RECIPE: TIEVOLINESE (BOLOGNESE)

I have tried many different recipes for Bolognese over the years, as have we all. But none have come close to making my taste buds burst as much as this following recipe.

If you like rich, strong and intense flavours......... This is for you!

Serves 4:

Ingredients:

• 400 gm extra lean beef mince (Marks and Spencers does the job)
• 2 large garlic cloves (roughly chopped)
• a few sprigs of fresh thyme
• large onion (finely chopped)
• mushrooms (as many as you like. I like LOTS)
• 2 x Tbsp olive oil (I use Porcini mushroom infused rapeseed oil. Mmmm!)
• 250 gm roughly chopped chorizo
• 10 large vine ripened tomatoes (quartered)
• level Tbsp of sea salt
• level tsp of ground black pepper
• 100 ml of red wine (any will do)
• heaped tsp of dried oregano

Directions:

1. Prepare an oven at 200c. Add the tomatoes, thyme, one of the Tbsp of olive oil, garlic and sea salt to an oven proof dish or deep baking tray. Mix together well with your hands and place in the oven for around 20 minutes, or until the skin starts to go dark/black. (This is fine, the blackening adds to the overall flavour)
2. Meanwhile, heat the remaining Tbsp of olive oil in a large saucepan or wok and cook the onions for around 3 minutes. Add the chorizo and stir well for around a further 3 minutes. Take off the heat.
3. Add the mince and stir WELL for around 3 or 4 minutes. You want the meat to absorb the flavour of the chorizo without completely cooking through and you want to mince to break down. The less lumpy the mince is, the better!
4. Remove tomatoes from oven and scoop only the individual tomatoes themselves and small bits of garlic into the saucepan with the mince.  Leave behind any thyme, salt and oil. 
5. Cook together in the saucepan on a low heat for around 5 minutes, stirring regularly.
6. Add the mushrooms, oregano and red wine and continue to cook for around 10 minutes. The longer you let the mixture cook, the further the liquid will reduce, increasing its rich and intense flavours. Don't be afraid to remove from the heat once you find your desired flavour.
7. Prepare your linguine in a large saucepan according to packet instructions. If you wish to make you own pasta, follow my pasta recipe here. (Make sure you rinse the cooked pasta under a hot tap to remove any stickiness it may have after boiling)
8. Re-heat the mince and place a good "dollop" on top of the pasta. Use a fork to stir the pasta and mince together before serving.
9. Finally, grate a generous amount of fresh Parmesan over the top to finish things offs.

Worth noting: I designed this recipe to be less wet and runny like I find a lot of homemade Bologneses. This is meant to be a more compact and less watery version of this famous Italian dish. But feel free to play with a consistency that fits your taste buds better.

RECIPE: JERK CHICKEN (THE BEST RECIPE EVER)

This recipe makes enough sauce/marinade to made a lot of chicken yum. I always make it to the following specifications and is enough to do 6 chicken legs, 12 drumsticks and 8 thighs.

Ingredients:

Chicken legs, drumsticks and/or thighs
 6 sliced scotch bonnet peppers
 2 Tbsp. thyme
1 Tbsp. fresh thyme
 8 Cloves garlic, finely chopped
 3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
1 Tbsp. ground black pepper
1 Tsp. ground cinnamon
1 Tsp. nutmeg
1 Tsp. ginger
120 ml olive oil
120 ml soy sauce
Juice of one lime
240 ml orange juice
240 ml white vinegar


Directions:

1. Chop the onions, scotch bonnets and garlic and place in a large mixing bowl.
2. Now blend all the remaining ingredients together, adding the onions, scotch bonnets and garlic whilst doing so.
3. If you do not have a large enough blender/liquidiser then do it in two parts and combine in the mixing bowl. 
4. Place chicken in an ovenproof dish and coat with the jerk sauce. Allow to marinade overnight for best results.
5. Once chicken has been allowed to rest in the sauce, place in an oven at 100 oC for half an hour. Turn chicken and place back in oven for a further 30 minutes. Cooking on a low temperature to begin with helps the sauce penetrate the chicken better and keeps the meat succulent.
6. Now turn the heat up to 180 and cook for 15 minutes, turning chicken for the final 15 minutes.
7. Take chicken out of the sauce and allow to rest on a plate.

To serve, I recommend serving with rice which has had a good helping of left over sauce stirred through it. Place chicken on top. 

This is one hell of a spicy dish, but nothing tastes better.

Enjoy!

RECIPE: THAI MANGO CHICKEN

Serves 4

Ingredients:

• 2-3 chicken breasts, chopped
• 1 sweet red pepper
• Tbsp olive oil (for frying)
• Good handful of fresh coriander
• 3-4 Tbsp. coconut milk

MANGO SAUCE:

• 2 fresh ripe mangos (Skinned and stoned)
• 1 red chili OR 1/2 tsp. dried crushed chili flakes
• 1 Tbsp. white vinegar
• 1+1/2 Tbsp. soy sauce
• 2 Tbsp. fish stock
• juice of 1/2 lime
• 1 Tbsp. brown/white sugar
• 1 thumb-size piece ginger, sliced or a tsp of ground ginger
• 3 cloves garlic, chopped
• 1/4 tsp. turmeric
• zest of 1 lime

Directions:

1. Place all 'Mango Sauce' ingredients in a food processor or blender. Process well, until more or less smooth.
2. Taste-test the sauce. Adjust where necessary
3. Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces. Fry 3-5 minutes per side, or until light golden brown and cooked through.
4. Add the sweet pepper and continue to cook for 3 or 4 minutes 
5. Add 3-4 Tbsp. coconut milk. Simmer 3-4 minutes
6. Add the sauce and allow to simmer for 10 minutes
7. Serve with fresh coriander and rice (stir some fresh lemon juice through the rice to help it from sticking.

disclaimer: The above recipe is a stripped down version, and my twist on a recipe I found on this website. I have made the measurements more suited for UK cooking and have first hand experience of what the above recipe tastes like. 
Bloody lovely, actually!