parsley Archives

Coarse pork and herb terrine

1¾ hours, plus chilling overnight

Trio of Bruschetta

20 minutes, plus 1 hour marinating time

Beer Food

Beer and tomato risotto with grilled sausages

30 minutes

Avocado, cucumber and fennel bulb salad with poppy-seed dressing

Minestrone with smoked ham rasher

1 hour 10 minutes

Quinoa recipes

Blue cheese, bulgur, quinoa and herb croquettes

20 minutes

Cooking with

Eisbein with whisky-and-maple “cafe au lait” and barley, pea and asparagus risotto

3 hours, 10 minutes

Free-range Jersey beef pasta

4–5 hours

Chilli recipes

Peri-peri ostrich steak with crusty French loaf

15 minutes

Roast lamb with crisp onion and tahini

45 minutes

Ostrich recipes

Baked ostrich meatballs

30 minutes

Pasta with mushroom-lentil ragu

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

25 g dried porcini mushrooms
1 cup warm mushroom or vegetable stock
1 onion, finely chopped
3 T olive oil, plus extra for drizzling (optional)
2 cloves garlic, crushed
2 T chopped parsley, plus extra for serving
1 t dried oregano
1 x 410 g can tomatoes in juice, crushed
1 x 410 g can brown lentils, rinsed and drained
Sea salt and freshly ground black pepper
400 g freshly cooked spaghetti
Mature Gruyère, grated, for serving

Method

Soak the mushrooms in the warm (not boiling) stock for 20 minutes. Drain, reserving the liquid, and chop the mushrooms.

In a skillet or pan, soften the onion in the olive oil. Stir in the garlic and herbs then add the tomatoes and simmer for a few minutes.

Add the chopped mushrooms, lentils and reserved stock and simmer for 15 minutes until reduced to a saucy consistency. Season to taste.

Spoon over the pasta and sprinkle with parsley. If you like, moisten with a little olive oil and pass around the cheese at the table.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Coarse pork and herb terrine

Trio of Bruschetta

Beer and tomato risotto with grilled sausages

Avocado, cucumber and fennel bulb salad with poppy-seed dressing

Minestrone with smoked ham rasher

Blue cheese, bulgur, quinoa and herb croquettes

Eisbein with whisky-and-maple “cafe au lait” and barley, pea and asparagus risotto

Free-range Jersey beef pasta

Peri-peri ostrich steak with crusty French loaf

Roast lamb with crisp onion and tahini

Baked ostrich meatballs

Pasta with mushroom-lentil ragu

Pasta with mushroom-lentil ragu

Ingredients

Method