Tag Archives: summer

Pork and Chorizo Kebabs with Broad Bean Salad

Sorry for the slight hiatus in blogging, Bird started a new job and it’s been pretty busy in the Fats and Bird world! But we have still, of course, been cooking loads and have so many recipes to share with you. This one was a find on the BBC Food website as we were looking for inspiration on how to use up half a tenderloin of pork. While this dinner was gorgeous we can only imagine how much better it would be if cooked on a barbecue… bring on summer!

Ingredients

  • About 150-200g pork tenderloin cut into 8 pieces
  • 8 baby new potatoes, boiled in their skins until tender
  • 8 thick slices of chorizo
  • Juice of half a lemon
  • 1-2 tbsp olive oil
  • 3 sprigs of rosemary, leaves finely chopped
  • About 200-300g broad beans (fresh or frozen, we always keep frozen broad beans in the house!)
  • 3-5 mint leaves, chopped
  • Extra virgin olive oil
  • Salt & pepper
  • About 75g feta cheese

To start with whack the grill on. This is a super quick recipe, it will be ready in less than 20 minutes excluding cooking the potatoes. Thread some skewers with the pork, chorizo and potato – we used four skewers for more even cooking.

Pork, Chorizo and Potato

 

Cutting up Pork Loin

Mix together the lemon juice, olive oil, rosemary and some seasoning and brush it all over the kebabs and then pop them under the grill.

Pork Chorizo and Potato Skewers Before

They will take about 7-8 minutes per side ¬†which leaves plenty of time to make the broad bean salad. ¬†Turn the kebabs over once halfway through, if yours are anything like ours they will refuse to stay the way you want them to so you may have to get creative with a knife to hold them in place. Let’s just say Fats’ engineering degree certainly wasn’t wasted!

Bring a pan of water to the boil and add the broad beans. Cook for 4-5 minutes, then drain and rinse under the cold tap to cool them down. Once cooled and drained toss the broad beans with the extra virgin olive oil, chopped mint and seasoning then divide between two plates and crumble the feta over the top. Delicately plonk the kebabs on top and tuck in!

Pork Chorizo and Potato Skewers After

Pork Chorizo and Potato Skewers Done

 

 

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Courgette Ribbon Tagliatelle

If you’re anything like us you’ll have been longing for a glimpse of summer ever since Christmas – as far as we’re concerned, winter can get lost already and make way for some warmth! While this pasta dish can’t quite transport you forward in time 6 months (still working on that one), it is full of the taste of summer and will leave you feeling fresh and with a smile on your face! It’s another of our super-quick specialities, it will take no longer to cook than the pasta.

For 2 people, you’ll need:

  • About 180g of tagliatelle
  • 2 courgettes
  • 1 lemon
  • 3-4 mint leaves, chopped
  • 1 tbsp chopped parsley
  • 1 tbsp chopped basil
  • Salt and pepper
  • 2 tbsp extra virgin olive oil

Ingredients for Courgette Ribbon Tagliatelle

Start by putting your pasta on to cook in a large pan of salted water – a couple of large pinches of salt ought to be enough. While it is cooking, slice your courgette into thin ribbons – its easiest if you use a potato peeler for this bit. Chop the herbs while this is happening, and put to one side.

Courgette Ribbons

When the pasta is cooked but before you drain it, throw the courgette ribbons into the same pan. Leave them in for just long enough to be stirred in with the rest of the pasta, and then drain it all. Put back in the pan you used to cook them, and add the herbs, half of the lemon juice, a good pinch of salt and a grind of pepper, and the extra virgin olive oil. Mix it all together and serve! Garnish with some lovely photogenic basil leaves, if you have any lying around, and serve up the rest of the lemon just in case anyone wants an extra squeeze…

Courgette Ribbon Tagliatelle Done

That couldn’t have been easier could it? We eat meals like this all the time in the summer – really simple, fresh pasta dishes that are comforting and yet leave you feeling rather virtuous… And in the winter they make a lovely change from soups and stews!