It’s Good Friday, the start of family gatherings, reflection and lots of delicious food.
A family recipe given by a lovely friend, Amanda. Traditionally made by her family who are from a beautiful quaint town called Ceriana in the north of Italy. It was my first time this morning trying this recipe, so very simple to prepare and cook and tradition to have on Good Friday. It contains chard, beans and onion; meat- free bite size deliciousness.
Grazie to Amanda and your lovely Mum 💚 e Buona Pasqua
In two weeks it’ll be Christmas Eve, Christmas Eve guys, can you believe it? I can’t, but boy I cannot wait for the Christmas foodies. The time to be with loved ones, having a good time, laughing, good food, literally ticking all my boxes. I love the lead up to Christmas, everyone out buying gifts and preparing the delicious treats for the big day. A tasty treat we have this week with this pork belly recipe, full of flavour and so very simple to make. If you’re feeling a richer flavour use a meatier stock, otherwise vegetable stock will work just as well.
600g pork belly slices
200ml cranberry juice
7-8 shallots, peeled and quartered
1 bulb of garlic, peeled leaving the cloves whole
1 tbsp sunflower oil
Ground black pepper
Preheat the oven to 180 fan.
Place your baking tray on the stove, add the garlic, shallot and oil and fry for a couple of minutes.
Put the pork belly slices on top of the garlic and shallots, distributing them evenly on the tray.
Pour in the stock and the cranberry juice, try to avoid touching the meat so that the fattier parts of the meat can render and become crispy in the cooking process. Season the pork with salt and pepper
Put the baking tray in the oven and leave to cook for 45 minutes to an hour. Best served hot and with some mashed potatoes.
Back with another recipe this week, a butternut squash and butter bean soup. Great for these colder and windy days we are having. Deliciously healthy, earthy and even creamy with the flavour of the butter beans.
1/2 a medium sized butternut squash
3 garlic cloves
1 can (400g) butter beans, drained
700ml vegetable stock
1/2 tsp paprika
1/4 tsp onion granules
1 rosemary sprig
1 tbsp olive oil
Start by preheating your oven to 200 (fan) and bake the butternut squash for 45 minutes to an hour.
Once you’ve removed the squash from the oven, scoop out its contents, disposing of the skin and place in a bowl. Using the back of a fork, thoroughly mush the squash until it’s mashed but not fully puréed, then leave to one side.
Get yourself a saucepan and on medium heat, start by frying the garlic in the oil for a minute.
Then add the squash, add all the seasonings and cook for 3 minutes.
Add the butter beans and fry for another 2 minutes.
Pour in the stock, mix and leave to cook for 10 minutes.
Add a generous sprig of rosemary, cover and leave for an additional 5 minutes and then serve.