Preheat the oven to 180c fan. Rub a little oil all over the base of a 24cm x 32cm baking tray. Chuck the gnocchi, cherry tomatoes, fennel, onion, 1 tbsp oil and a good pinch of salt and pepper into the tray. Mix well. Rip the sausages into tiny pieces over the top and pour in 60ml of water. Roast for 25 minutes, enough time to cook the sauces and soften the veg. Remove from the oven and give the pan a shake. If it looks dry, add another 40-50ml of water and return to the oven for 10-15 minutes or until crispy on the top.
Meanwhile, mix the basil garlic, lemon, a pinch of salt and with the remaining oil.
Drizzle the herb oil over the traybake and scatter over the pine nuts. Rain down some Parm. To serve, give the tray a really good shake to loosen everything and get the tomatoes to burst open even more, coating the gnocchi.
Check the seasoning and add more salt and pepper to taste. It helps to use a metal turner to lift everything from the pan and get to all those crispy bits
This classic beef chili is the perfect blend of meaty richness simmered with hearty vegetables. A one-pot comfort food dinner!
4 strips bacon, sliced ½-inch thick
680g ground beef
1 medium yellow onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
2 tbsp chili powder
1 tbsp ground cumin
2 tsp paprika, or smoked paprika
1 tsp dried oregano
1 tsp teaspoon salt
2 tbsp tomato paste
1 can fire-roasted diced tomatoes, diced or crushed
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
2 cups beef broth
1 bay leaf
Optional garnish: avocado, red onion, shredded cheese or sour cream
METHOD:
Heat a large pot on medium heat, add the sliced bacon and cook until crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes. Reduce heat if bacon is browning too quickly.
Add the onion, and bell pepper to the pot, stirring frequently. Cook for 4 to 5 minutes or until vegetables have softened. Add the garlic and stir for another 30 seconds.
Add the ground beef, breaking into small pieces with a spatula, until cooked through. Strain off any accumulated liquid and fat from the pot.
Reduce the heat to medium-low. Stir in the tomato paste, and dried spices, and cook until they are fragrant, about 2 minutes.
Add the canned tomatoes with juices, drained beans, beef broth, and bay leaf. Give it a stir.
Increase the heat to high until the chili comes to a boil. Reduce heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally.
To serve, remove bay leaf. Ladle servings into individual bowls. Garnish with avocado, red onion, cheese, cilantro or any other toppings.
Ingredients:
2 tbsp of butter
2 garlic cloves
2 tbsp Gochujang paste (room temp)
1 cup of heavy cream
1/3 cup grated parmesan
1/2 tsp soy sauce
170g pasta (spiral or boccoli)
(Try with chicken and/or veg on the side)
Method:
While pasta is boiling - In a pan melt butter on a low-med heat, add minced garlic. (If browning the heat is up top high)
Then add the 2 tbsp Gochujang, mix.
Add 1 cup of cream, Stir well to combine then add parmesan and soy sauce.
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