Archive for the ‘Passata’ Category

Chicken Dhansak (Dan Toombs)

May 23, 2017

Rich and Spicy Beef Goulash

March 7, 2017

Pork Meatballs

October 15, 2013

Pork Meatballs

Mini Meatball Penne

September 25, 2013

Mini Meatball Penne

Flashy Fish Stew Saffron Sauce and Garlic Bread (Jamie Oliver)

September 24, 2013

Flashy Fish Stew Saffron Sauce and Garlic Bread (Jamie Oliver)

World’s Best Lasagna (John Chandler)

September 20, 2013

Original recipe makes 12 servings

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Mini Meatball Penne

August 15, 2013

Mini Meatball Penne

Slow-Cooked Pulled Pork With Cabbage Slaw

February 7, 2013

Slow-Cooked Pulled Pork With Cabbage Slaw 2 Slow-Cooked Pulled Pork With Cabbage Slaw 3 Slow-Cooked Pulled Pork With Cabbage Slaw 1


July 13, 2012

Justin’s Tomato Chilli and Chorizo Soup (Covent Garden Soup Co Competition)

February 28, 2012


8 medium size tomatoes
half butter nut squash or similar
small pack of bacon lardons
1 red onion
2 cloves garlic
olive oil
chorizo – 1/2 a ring
tsp chilli flakes
yoghurt natural
500mml chicken stock
450ml passata – sieved tomatoes
salt & pepper

Cooking instructions

Roast gently a baking tray of the roughly chopped veg and lardons in olive oil for about 2 hours, until nicely brown and mellow.
Add to a large pan, stir in chicken stock and passata.
Add teaspoon of chilli flakes.
Bring to the boil and gently simmer for 10-15 mins.
While it’s simmering cut up the chorizo into small chunks and fry for a few mins until nicely brown – set to one side.
Blitz the soup until smooth, add a dessert spoon of natural yoghurt and season with salt and pepper.
Add the chunks of chorizo ( but not the oil from the pan) and stir through – serve with crusty bread.