Spaghetti alla Puttanesca

Here's a quick and easy version of this Italian favourite -- I've added some sausage as well to make it a bit more of a meal, though they are optional . This recipe is also a stealthy way to introduce some "grown-up" flavours to kids - anchovies, capers and olives hidden in the tomato sauce!



















Ingredients

• 400g (12 oz) tinned tomatoes
• 1/2 red onion
• 2-3 garlic cloves
• handful of capers
• handful of olives
• 6 anchovy fillets
• olive oil
• 6 Italian sausages
• bunch of fresh oregano & parsley
• 1 lb dried spaghetti
• Fresh parmesan

Instructions

1. In a large pan heat 1/4 cup of olive. Add finely chopped onion and fry gently for 5 minutes.
Crush and peel garlic and add to the pan.



















2. Starting grilling (broiling) the sausages, turn every few minutes so that all sides are nicely browned.










3. Finely chop the olives (be careful for ones with stones!) and add to the pan. Chop the anchovies and add to the pan. Add capers to the pan and stir well.




























4. Add the tinned tomatoes and stir well.










5. Finely chop the herbs and add to the pan. Simmer for a few minutes, then add the sausages (chop them into pieces). Cover and reduce heat to gentle simmer.




















6. Cook the pasta until al dente. Drain, then add the pasta to the sauce and toss well.










7. Serve with freshly grated parmesan. Molto bene!

Texan Cotttage Pie

Cottage pie is traditional hearty British fare actually made from left-over roast beef, not cottages. Its close cousin "Shepard's pie is made from left-over roast lamb. Here I've given it a Texan twist - with left-over BBQed steak instead of the roast beef. I used Tri-tip which has a great flavour and can be grilled whole or sliced into steaks for the grill.





















Ingredients
For the mince:

• 1lb left-over grilled steak
• 1/2 red onion
• handful of baby carrots
• 1 green pepper
• bunch of fresh herbs (oregano and parsely)
• 500 ml chicken stock
• 1 tbs worcester sauce
• corn-starch to thicken
• Olive oil for frying

For mash topping:

• 1lb potatoes
• knob of butter
• dash of milk
• 1/2 cup of chedder cheese

Side:

• Four servings of fresh green beans
• A clove or three of garlic
  
• Olive oil

Instructions:
1. Chop potatoes and place in pan of water and bring to the boil. I usually leave the skin-on, 'cause its healthier, allegedly.











2. While potatoes are cooking, finely chop onion and fry with a little olive oil in an oven-proof pan. Finely chop pepper and carrots and add to the pan.




















3. Cut the steaks into thick chunks and put in your food processor. Process until the meat resembles mince -- don't make it too fine, else it will end up like baby food..










4. Add the minced steak to the carrot, pepper and onion mixture and stir-well. Add the chicken stock, worcester sauce and chopped herbs, bring to the boil, then simmer for 15 mins.




















5. By now the potatoe should be ready for mashing. Drain and put back in the pan. Add a knob of butter and start mashing. Add a little milk until the mash is the desired consistency.










6. Check the mince mixture -- if it is too runny, then mix a little (1 tbs) cornstarch with cold water and add to the mince and stir to thicken.










7. Heat oven to 350F. Remove mince mixture from the heat and top with the mashed potatoe. Do it a bit at a time, else you'll end up with great clumps of mash floating about in your mince mixture, which is not what you want to happen. Once you've got all the mash on top of the mince, smooth over with a fork, then top with the grated cheese.




















8. Put in the oven, uncovered, for about 20 minutes until the cheese has melted golden brown.











9. Prepare green-beans - remove top & tail and add with a clove of garlic to boiling salted water for about 6 minutes. You don't want them mushy - they should still have a crisp texture. Remove and drain, then drizzle with a little olive oil. Serve with the cottage pie.