Greek Pastitsada

This rich and hearty chicken in tomato sauce served over spaghetti has became a real favourite of late. 

It's not authentic in recipe I'm sure, but is absolutely my interpretation of this Greek classic that I've only ever enjoyed on the islands of Corfu and Kefalonia - the Ionian Islands. 

Aside from frying off the chicken, I make this in the slow cooker too and the slow cooking really improves the depth of flavour and makes the house smell great too - win, win. The below serves four.

Here's how:

• x6 Chicken Thighs
• x1 tin chopped tomatoes
• x1 onion
• 2 tbsp capers
• Handful green olives
• x2 garlic cloves
• 1/2 tsp cinnamon
• 2tbsp tomato puree
• 1 glass of red wine (I use whatever is open, and worst case white wine works too)
• Fresh rosemary needles 
• Chicken Stock Cube or Stock Pot
• Salt and black pepper
• Spaghetti

Firstly season the chicken well and then fry off in a pan with a little hot oil until the skin side is crisp and brown then add to the slow cooker.

Dice the onion and mince the garlic and add to the slow cooker. 

Add the tinned tomatoes, tomato puree, red wine, capers, cinnamon and add to the slow cooker. 

Slice the green olives and add with the chicken stock cube (but no excess liquid to make up stock). 

Season the dish then stir to mix everything together, add the Rosemary needles then pop onto to cook for 2 hours on the high setting or four hours on the low setting. 

When getting ready to serve, cook the spaghetti or any pasta you prefer to al dente. 

I like to remove the chicken thighs, and set aside at this point. Then before draining the pasta, I  add 1 tbsp of the cooking water to the Pastitsada dish to loosen, then add the drained pasta directly into the Pastitsada sauce and mix well until every strand is well coated. 

Then I dish up the pasta first, and add a piece of chicken (or two for hungry people) on top of the pasta. Enjoy!

Other Greek inspired dishes you may enjoy:

• Prawn Saganaki
• Lamb Kleftiko 
• Moussaka 
• Chicken Souvlaki
• Greek Stuffed Tomatoes
• Pastitsio
• Beef Stamna
• Soutzoukakia
• Spanokopita

Quick Prawn Tacos with Pineapple Salsa & Guacamole

Tacos are a family favourite around here with absolutely ANY filling but these prawn ones with zingy pineapple salsa and guacamole make for a really fresh and tasty change.

They are quick and simple to prepare so ideal for a midweek meal when there's less time. The below serves four and the salsa and guacamole can last in the fridge for a few days - but I doubt it'll last that long.

Quick Prawn Tacos with Pineapple Salsa & Guacamole

Here's how:

For the prawns:

• 350g king prawns
• Zest & juice of x1 lime
• x1 garlic clove, crushed
• 1 tsp cumin
• 1 tsp hot paprika
• 1 tsp cayenne pepper
• 1/2 tsp honey
• Pinch salt and black pepper

Pineapple Salsa:

• 60g pineapple (fresh, frozen or tinned works)
• 1/2 red onion
• 1 large red chilli
• big handful coriander

Guacamole:

• 1-2 ripe avocados
• 1 red onion
• 1 garlic clove
• 1 tomato
• handful coriander
• Salt
• Juice of x1 lime

x8 Mini tortilla wraps

Firstly marinate the prawns in all of the above ingredients in a bowl and set aside for ten minutes whilst you prepare the salsa and the guacamole.

For the salsa, I simply add all of the ingredients to my Nutribullet and blitz for a thin salsa. If you prefer a chunkier consistency you could just chop everything or grind in a pestle and mortar. 

For the guacamole, the avocados are added to a mortar (or just use a hardy bowl) and add a generous pinch of sea salt and the lime juice. Dice the tomato into small chunks and finely dice the red onion and add to the mortar. Mince in the garlic and then roughly chop the coriander before adding both to the mortar then grinding with the pestle. I like a thick and chunky consistency for guacamole so only do to combine everything, but if you prefer smooth just do for longer. You can do with a fork and bowl too if you don't have a pestle and mortar.

Now in a pan add a drizzle of oil (olive, vegetable, rapeseed works well) and add the marinated prawns. Cook for approximately one minute on each side or until pink all over and remove from the pan. It's really easy for prawns for overcook so as soon as they're pink get them out of there to avoid rubbery overcooked prawns!

The tortilla wraps, I like to warm in the microwave for 30 seconds, then place each one into a toast rack (or you can place folder over a sauce bottle) for a minute to get the 'taco' style shape. 

Then pop onto a plate and load up with the prawns and serve your salsa and guacamole on the side or over the top. Enjoy!

Over Tex Mex style recipes I have shared include:

• Lamb Tacos
• Speedy Chorizo Nachos
• Prawn & Chorizo Jambalaya 
• Spicy Beef Quesadillas with Avocado Salad
• Easy Salmon Tacos
• Slow Cooked Mexican Beef

Turkish Eggs

Turkish Eggs is a really lovely brunch or breakfast dish which is especially good after a night of over indulgence as it has a fiery kick to it. 

The below serves 2:

• 1 tsp olive oil
• 1 red onion
• 1 garlic clove
• 1 large tomato
• 1 tsp pul biber
• 1 tbsp tatli (red pepper paste) - you can use tomato puree here if you're unable to find Tatli
• 4 tbsp fat free yoghurt
• 3-4 eggs
• 1 lemon
• Handful dill fronds

Boil a full kettle of water for the eggs and yoghurt. 

To make the sauce, finely dice the onion, garlic and tomato and saute in the olive oil on a medium heat until beginning to soften, then add the pul biber and tatli and season well with a pinch of salt and a generous amount of black pepper and allow to cook down for 15 minutes. 

Place the yoghurt into a bowl and place over a small pan of just boiled water to warm through, and stir. 

For perfectly poached eggs, I use the same method every time which results in a runny yolk - although not perfect rounds, we don't mind it rustic around here. Place just boiled water in a saucepan, add a pinch of salt and a drop of white wine vinegar and use a spoon to make the water swirl a little before cracking in each egg and cooking for exactly 3.5 minutes. 

To gently remove the eggs once cooked, I use a slotted spoon and place onto a plate with some kitchen towel or a clean tea towel to remove any excess moisture. 

Now spread the sauce over a plate or a bowl, add half of the yoghurt to each, right in the centre, then the poached eggs. Scatter over some dill fronds and squeeze over the lemon juice. 

Finish with a few more pul biber flakes and serve with some crusty bread or a slice of toast. Enjoy!

For some more brunch inspo I've included some favourites below:

Shakshuka

Smoky Sausage and Bean One Pot

Tomato and Feta Baked Eggs

Smoky Chorizo Beans on Toast

Pancakes

Salmon & Dill Pancakes

Yoghurt Berry Pancakes

Creamy Mushrooms on Toast