Tortilla with Roasted Bell Peppers and Spicy Chorizo

Ingredients

2 red bell peppers, halved and seeded
2 small chorizo sausages, diced
1 tbsp olive oil
2 potatoes, peeled and diced
handful of fresh basil leaves, torn into pieces
6 large eggs, lightly beaten
6 tbsp grated Manchego cheese
salt and pepper

Method

1. Preheat the oven to 400°F/200°C.
2. Place the red bell peppers on a lined baking sheet and roast for 15 minutes, or until the skins are black. Remove from the oven and cover with a dish towel until cool. When cool, peel away the skins and dice the flesh.
3. Cook the diced chorizo in a 12-inch nonstick skillet until it is brown and the fat is rendered. Drain on paper towels.
4. Wipe out the skillet, then heat the oil and cook the diced potatoes for 5 minutes, or until soft and lightly browned.
5. Return the chorizo to the skillet with the potatoes and add the diced red bell peppers and torn basil leaves.
6. Mix the eggs and grated cheese together and season to taste with salt and pepper. Pour over the ingredients in the skillet, using a wooden spoon to distribute the ingredients evenly. Let cook for a few minutes over low heat until the egg has started to set.
7. To finish the tortilla, place the skillet under a preheated hot broiler to brown lightly. Slide onto a serving plate and cut into wedges to serve.

Makes 6 servings.

Source: Brunch

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Porchetta-style Oven Pork Roast

Ingredients

1/4 cup chopped fresh parsley
1 tbsp each chopped fresh rosemary and fresh sage
3 cloves garlic, pressed or grated
2 tsp Dijon mustard
1 tsp fennel seeds, crushed
1 tsp grated lemon zest
1/2 tsp pepper
pinch each salt and crushed hot pepper flakes
1 tbsp olive oil
1 boneless pork loin roast (about 1.125 kg)
4 slices prosciutto (about 55 g total)

Method

1. In bowl, combine parsley, rosemary, sage, garlic, mustard, fennel seeds, lemon zest, pepper, salt and hot pepper flakes. Stir in oil. Spread over roast. Cover and refrigerate for 1 hour or up to 24 hours.
2. Overlapping slices, arrange prosciutto over top of roast. Using kitchen string, tie roast in 5 or 6 places to secure.
3. Place pork on rack in roasting pan and pour in 1/2 cup water. Roast in 350°F oven until instant-read thermometer inserted in thickest part reads 155°F, 1-1/2 to 1-3/4 hours.
4. Transfer to cutting board and tent with foil. Let stand for 10 minutes before carving into 1/2-inch thick slices.

Makes 10 servings.

Source: Mediterranean Flavours

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Kamut Salad with Roasted Cauliflower and Avocado

Ingredients

3/4 cup uncooked Kamut berries
4 cups cauliflower florets
2 tablespoons extra-virgin olive oil, divided
cooking spray
2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons fresh lemon juice
2 tablespoons warm water
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 garlic clove, grated
2-1/2 ounces baby arugula
1 ripe peeled avocado, thinly sliced

Method

1. Preheat oven to 475°F.
2. Cook Kamut according to package directions. Drain (if necessary) and rinse with cold water. Drain.
3. While Kamut cooks, combine cauliflower and 1 tablespoon oil on a foil-lined jelly-roll pan coated with cooking spray. Toss well to coat. Roast at 475°F for 15 minutes or until browned and crisp-tender.
4. Combine 1 tablespoon oil, tahini, lemon juice, 2 tablespoons warm water, 1/2 teaspoon salt, pepper, and garlic in a large bowl, stirring well with a whisk.
5. Toss cauliflower with 1 tablespoon dressing.
6. Add Kamut and arugula to bowl with remaining dressing. Toss gently to coat.
7. Arrange about 1 cup Kamut mixture onto each of 4 plates. Divide cauliflower and avocado evenly over servings.
8. Sprinkle avocado evenly with 1/4 teaspoon salt before serving.

Makes 4 servings.

Source: Everyday Whole Grains

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Honey Balsamic Pork Chops with Roasted Peppers

Ingredients

2 sweet red peppers, cut in 2-inch pieces
1 red onion, cut in 2-inch pieces
4 tsp olive oil
1-1/2 tsp Italian herb seasoning
1/2 tsp each salt and pepper
1/3 cup cubed feta cheese (about 50 g)
2 tbsp liquid honey
1 tbsp balsamic vinegar
2 cloves garlic, pressed or finely grated
2 tsp Dijon mustard
4 bone-in centre-cut pork loin chops (about 850 g total)
2 tbsp chopped fresh parsley

Method

1. In large bowl, toss together red peppers, red onion, half of the oil, the Italian seasoning and half each of the salt and pepper.
2. Arrange in single layer on generously greased rimmed baking sheet. Sprinkle with feta. Roast in 425°F oven, turning once, until tender and golden, about 20 minutes.
3. In a small bowl, stir together honey, vinegar, garlic and mustard.
4. Sprinkle pork with remaining salt and pepper.
5. In large nonstick skillet, heat remaining oil over medium heat. Cook pork, turning once, until just a hint of pink remains inside, 8 to 10 minutes.
6. Pour honey mixture over pork chops. Cook, turning to coat, until glazed, about 1 minute.
7. Divide pork and vegetables among 4 serving plates. Sprinkle with parsley before serving.

Makes 4 servings.

Source: Mediterranean Flavours

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Tuna Nicoise Salad with Roasted Garlic Vinaigrette

Ingredients

2 x 175 g tuna steaks
8 baby potatoes, halved
olive oil, for brushing
sea salt and cracked black pepper
8 cloves garlic, skin on
2 tablespoons salted capers, rinsed
1/4 cup olive oil
1 tablespoon white wine vinegar
100 g green beans, trimmed and blanched
1/3 cup small black olives

Method

1. Preheat oven to 180°C (350°F).
2. Toss the potato in a little oil and salt and place on a baking tray with the garlic. Bake for 20-25 minutes or until the potatoes are golden and garlic is soft.
3. Brush the tuna with a little oil and sprinkle with pepper.
4. Heat a frying pan over high heat. Add the tuna and capers and cook for 2 minutes each side or until the tuna is well seared.
5. To make the dressing, squeeze the garlic from its skin and whisk together with the oil and vinegar.
6. Place the potato, beans, olives and capers on serving plates. Top with the tuna and spoon over the dressing to serve.

Makes 2 servings.

Source: Fast, Fresh, Simple

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