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Ricky Murray

Cooking good food on a budget and full flavours

Month

March 2017

Spinach, Potato and chorizo tortilla with roasted tomato, basil and feta giant couscous

2oz Spinach, chopped

handful of new potatoes, halved

3 1\2oz cooking chorizo, cut into slices

2tbsp olive oil

1 garlic clove, minced

1 sprig of rosemary

1tsp smoked paprika

8 eggs, beaten

salt and pepper

3oz giant couscous

handful of cherry tomatoes, halved

handful of fresh basil, chopped

2oz feta cheese

1 garlic clove minced

3tsp olive oil

Pre-heat oven to 170c (gas 3) bit lower if using fan oven.

Heat the oil in a large frying pan with a lid over a low to medium heat, add the potatoes, onion, rosemary, garlic and paprika and gently fry for 10-12 minutes, stirring frequently to stop any colouring.

While that’s cooking away, add the couscous to a pan of boiling salted water for 6-8 minutes or until the couscous has gone see through.

Put the tomatoes, garlic and basil into a small oven proof dish then drizzle over the olive oil and into the oven for 15-17 minutes.

Next add the chorizo and fry for a further 6-7 minutes to allow the flavoured oil in the chorizo to mingle and soak into everything else, season then add the spinach and give everything a good mix.

Add the beaten eggs to the frying pan then into the oven for 15 minutes or until just set but still has a little wobble to it, let it rest for 5 minutes.

Drain the couscous, put in a large mixing bowl along with the roasted tomatoes, crumble in the feta and give everything a good mix and serve up.

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Potatoless ricotta & spinach gnocchi with a tomato & basil sauce

This is a potatoless gnocchi, saw it many years ago (I think, could have been a dream…. have loads of food/recipe dreams) haha. Anyway been a lover of gnocchi I got my notepad and paper out and three weeks later…… here we are.

1x 250g tub of ricotta

300g/10.5oz spinach leaves

2 eggs, beaten

125g/4.4oz plain flour

110g/3.8oz Parmesan 

Salt and pepper

For the sauce

3tbsp oil

2 garlic cloves, minced

250g/8.8oz cherry tomatoes 

1tbsp cream

Handful fresh basil, chopped

Blanch the spinach leaves by putting them in a culinder and pouring over boiling water, when cool enough to handle, place in a tea towel and squeeze out all the water then chop nice and fine then place in a big mixing bowl along with the ricotta, eggs, flour and Parmesan then season with salt and pepper.

Slightly flour your hands to stop it sticking when rolling into balls (got myself in a right mess the first time) roll into small balls the size you want, cling film then place in the fridge for 30 minutes.

When ready to cook, place in a pan of boiling salted water for 10-12 minutes or until they float to the top, while they’re cooking put the oil into a frying pan over a medium to high heat with the garlic and fry for 2/3 minutes, add the tomatoes and basil, season and stir well. Cook until the tomatoes just start to break down but still have their shape, add the cream and 2-3 tbsp of the water from the gnocchi, give everything a mix and serve.

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