It was all Greek to me.

Everyone who sets off with a target in mind has set backs where it doesn’t go to plan, and sometimes you can look forward to that perfect meal and be slightly disappointed. I had high hopes for my Greek pasta, and it tasted great, but there was a key ingredient I added that I couldn’t taste, namey the block of Feta that was added. Considering this is one of the strongest flavoured cheeses, it took a supreme effort on my part to nullify it’s flavour, but I managed it.

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The inspiration behind Greek Pasta was a lovely meal I had on a recent holiday in Zante, and like a lot of foodie’s when this happens you are naturally going to want to recreate it at home.

Basically, I needed to make the following flavours blend:

yellow pepper

Feta

Tomato

Onion

(Optional olives and capers, alas not unanimously liked in my household so not included tonight)

It DID have the most amazing tomato and pepper flavour, so for anyone Veggies and Vegans included, omit the feta, fry the onion, chopped pepper, carton of chopped tomatoes and half tube of tomato purée and mix through with the cooked pasta and it should do nicely for a week night. If it were down to me, bung in a few capers and chopped olives as well. In the revised format without feta, it also transforms into quite a healthy recipe, which is a bonus.

My wife is a coeliac, so we actually use Gluten free pasta as well. I will have another go in the future, possibly without the chopped tomatoes and just use a quarter of a tube of tomato purée. Anyone who reads several of my recipes will come to learn tomato purée is an ingredient I like to use. Strong flavour and dirt cheap.

If at first you don’t succeed, eat up as it was probably still a 7 out of 10.

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Feta and Chorizo Frittata

This casual delight works well as either a brunch on Saturday if you were a bit full to eat Breakfast or as a snacky evening meal. In all honesty, you can pretty much have it any time. I like it, as there are few ingredients and it doesn’t take long. It has evolved possibly from a Pancetta and different cheese recipe. I’d credit if I could remember. Once you’re familiar with the concept, you can change cheese, put different meat in, mushrooms, spring onions, shallots, whatever you want or whatever is left in the fridge. I’ll go with the preferred option in our household below:

INGREDIENTS

3 Eggs

1 Chorizo sausage (1 of the large chunky U shaped ones.)

1 Block of Feta

1 Red Onion

1 Red Pepper

Directions

Turn your grill onto medium, approx 180c. Get a medium sized frying pan ready. Slice up the onion, pepper and Chorizo. (I half the Chorizo slices again to make them spread further).

Fry it all in a little Olive Oil for about 5 minutes.

Feta Chorizo1

In this time, crack the eggs into a cup and whisk with a fork/whisk. Also grate half the Feta. Now mix this all together in the frying pan until you can see the egg starting to cook and harden and everything is mixed through.

Now put it under the grill for 7 minutes, and grate the remaining Feta. Once time is up, remove with an Oven Glove to avoid 3rd degree burns and sprinkle the remaining feta on top.

Feta Chorizo2

Put it back under the grill for another 7 minutes, then serve with Beans or Veg or enjoy on it’s own. In our view it’s that tasty, it makes an appearance on average once a fortnight.