Spicy Capsicum and Bacon Pasta

I really enjoy making connections through social media so am thrilled to be taking part in the Andrew in the Kitchen series #fdbloggerfriends.

A "get to know you" series featuring food bloggers he follow on twitter.  Andrew asks the bloggers about themselves, their blogging and to create a new recipe.

As we are getting into the chiller stages of winter in Melbourne I wanted something that was full of flavour, comfort and a bit of spice to keep me warm.

This spicy capsicum and bacon pasta is quick to prepare so that in no time you'll be on the sofa under a blanket ready for an evening of Netflix and chill....winter chill...or the other type if so consensually desired.

Spicy Capsicum and Bacon Pasta Serves 4-5 

Ingredients

• 100g mix of bacon and pancetta
• 2-3 red onions sliced 
• 3-4 large red capsicum sliced (seeds removed)
• 4 garlic cloves sliced
• 5 long red chilli 
• 30ml olive oil
• 100g pecorino grated
• Handful chopped parsely
• 500g rigatoni

Method

• Add olive oil to a pot on medium heat
• Gently fry  bacon and onion for a couple of minutes
• Add capsicum and garlic and cook on low for about 15-20 minutes
• Boil pasta as directed
• Add chilli and mix through
• Increase heat and add 1/2 cup of pasta water and stir through
• Drain pasta and add to the pot (turn off heat)
• Mix the sauce through the pasta with parsley and half the grated pecorino
• Serve topped with more pecorino 

I had always thought I didn't like chilli till I really tried it and now I'm hooked!

I like the mix of bacon and pancetta but you can use just one if you prefer

The key is gentle heat you don't want char grilled capsicum on this occasion.

A good sprinkle of parsley from the garden 

A glass of red and you're in business...

Chow Down to Eurovision 2015 - Portugal

Ladies and Gentlemen we have now landed in a country that I truly hope Eurovision will land in one day soon, Portugal.

Having been absent in the contest only 4 times since 1964 it really is high time we got to spend 2 weeks in Lisbon. Sadly the word among many commentators is that not singing a song in English give very little chance of coming home with a Eurovision victory. 

Portugal has only performed some English 4 times in their Eurovision history but never only in English. I love that they have resisted the trend and continue to represent their culture, the power of music means it can transcend language...so keep working on the music. 

Celia Lawson whose middle name may be Nigella came in last with nul points in 1997 for Antes do adeus.

The inspiration for this dish arrived after reading a travel review that mentioned the writer eating a roasted green pepper salad with lunch. I wandered into the garden where I was greeted with an array of green capsicums, chilies and peppers, so as they say in the classics, transaction complete. 



Roasted Green Pepper Salad

Ingredient

• Mix of green capsicums and chillies
• Olive oil
• Salt
• Parmesan or similar hard cheese

Method

• Put capsicum/peppers into a baking dish
• Splash with olive oil and sprinkle with salad
• Cover with tin foil
• Bake at 180°C for 30-40 minutes
• Allow to cool
• Remove the stalk and seeds from large capsicums
• Serve with a drizzle of olive oil, pinch of salt and some shaved cheese

A great addition to some antipasti or with some roasted meats.

In Semi final 2 Leonor Andrade came 14th which meant Portugal failed to qualify for the final for the fourth time in five years.

Leonor did get to perform twice during the jury semifinal due to technical difficulties which involved Mirjam after the credits telling everyone not to leave the arena so they could perform again. 

One of the great parts of the rehearsals was the green room questions with Conchita as it appeared she had a script but the contestants did not. There was a much funnier version of the interaction with Portugal than that which went to air during semi final 2. Leonor wasn't sure of the fabric and Conchita advised her it was latex..."oh Latex, yes, I'm very familiar with that one".

Previous Portugal Chow Down to Eurovision:

2014 Portuguese Pork Belly and Clams

Chow Down to Eurovision 2014 - F.Y.R.Macedonia

добро вечер, dobro večer this is former Yugoslav Republic of Macedonia, ex-République yougoslave de Macédoine calling, and contestant number eleven in Chow Down to Eurovision 2014 Semi Final 2.

Last year former Yugoslav Republic of Macedonia presented the easy to make and even easier to eat sugar ladened halva.

 

This year there is a touch less sugar with a very simple yet satisfying salad.

 

Sometimes we can get too fancy in fear of presenting a dish that could be labelled pedestrian that simple pleasures like this salad can be over looked, and that would be a greater tragedy.

 

Former Yugoslav Republic of Macedonia always sends great voices to Eurovision and 2012 was no exception with Kaliopi and Crno I Belo.

 

While she hasn't replaced Karolina as my favourite from F.Y.R.M she comes a very close second.

She placed 13th in the final.

 

 

My Shopska salad

Ingredients

• 2 red onions
• 2 small cucumbers
• 1 punnet of cherry tomatoes
• 1 small red capsicum
• 1/2 cup fine grated Cheddar cheese
• Salt, pepper
• Olive oil

 

Method

• Peel cucumbers and dice to 1-2cm cubes
• Dice the rest of the vegetable the same size
• Season with salt and pepper and a splash of olive oil
• Top with grated cheese
• When I first read about this salad it said to serve in an oval, on further readings it may have been a translation issue and meant to serve in a bowl!
• Either way it is the most delicious simple salad and is perfect, in an oval, bowl, or jar as a work lunch.
• You may like to decorate the top with some additional red capsicum, but I advise stopping before you try and recreate F.Y.R. Macedonia's flag as you may have to spend time picking them out before you take the photo!

F.Y.R. Macedonia are sending another power house vocalist in Tijana who is heading To the Sky and possibly Saturday's final.

Will she be able to make the final top ten, a place F.Y.R. Macedonia hasn't been...yet.

 

If they win, their air force might even be able to afford shirts as well as gas masks! 

со среќа so sreḱa!

Chow Down to Eurovision 2014 - Armenia

Բարի երեկո (Good Evening) this is Armenia calling, proudly the first contestant for Chow Down to Eurovision 2014.

It seems only yesterday the bunting was being packed away and we were celebrating the win of Norway's cardamom lard fried morsels for Chow Down to Eurovision 2013.

For those of you joining the Chow Down to Eurovision for the first time, buckle up we have 37 countries and 37 dishes to get through before we arrive in Copenhagen. 

For those of you that are back for more, I love you!

 

Armenia has been a powerhouse in Eurovision since they joined in 2006 placing top 10 every year except 2013.......oh and 2011 when they sent a lass in a giant boxing glove, fun times.

 

Armenia made it to the final of Chow Down to Eurovision 2013 with an Apricot and Nutmeg cake which has had several repeat bakes in this house. 

 

 

They were also right on the money when they sent Sirusho with Qele Qele in 2008.  

 

What could be better than a young lady in shakeable fringing singing her heart out while surrounded by 3 blokes with mullets performing a hybrid of gymnastic gyrations and liturgical dance?

 

 

Our first entrant is starting us off slowly with a salad.....just so our sequined hot pants have a little room to breath. (Not intentionally it's the luck of the running order draw!)

 

 

Eech - Bulgur and Tomato Salad

Ingredients

• 1 cup bulgur wheat
• 1 small green capsicum
• 6 Roma tomatoes
• 3 spring onions
• 3-4 sprigs of flat leaf parsley
• Juice of 1 lemon
• 2 tbsp. olive oil (approx.)
• Salt and pepper to taste
• Finely sliced red chilli (optional...but highly recommenced) 

Method

• Bring 2 cups of water to the boil in a medium saucepan
• Turn off heat
• Add bulgur and stir
• Cover and allow to rest for 20 minutes
• Transfer the bulgur to a mixing bowl (drain any excess water, but it should be all absorbed)
• Finley chop the capsicum, tomatoes, spring onions and parsley
• Add to the bulgur
• Combine the oil and lemon juice together and stir through the bulgur and vegetables
• Season to taste
• Garnish with red chilli if desired
• You could also go to town adding other herbs such as coriander, mint or red onions
• The perfect take to work lunch, so refreshing and many of you know my negative feelings towards tomatoes! 

 

I will also showcase the contestants that with be performing in Demark but I promise no spoilers as I know many people like to save the surprise for the night.
I use to be one of them but this year I have pre-listened and so glad I did.......No Spoilers!

Armenia will be represented by Aram mp3 who is the firm favourite to win but really who can pick it??



Հաջողություն!

 

Beer battered SOS

As I was checking Facebook I saw a cry for help after an incident with a pre mixed packet batter "EPIC FAIL"

With a quick adjustment from inside to outside undies it was Super Kitchen Boy to the rescue, fighting evil dodgy packet mixes where ever they may be!

You're still back at the underpants on the outside visual, aren't you? So I'll leave you with it and just head to the recipes.


Beer Batter
Ingredients

• 1 1/4 cup self raising flour
• 330ml of icy cold beer (I used Peroni* but any light flavoured beer would work)

Method

• Add flour to a mixing bowl
• Whisk in the beer to combine
• Don't stress about lumps!
• It shouldn't be too thick as the batter will take over rather than being the coating for the dish
• Let rest covered in the fridge for about 15-20 minutes prior to use
• If it gets too thick add a little more beer

I did thin the batter after this picture with about 30ml more beer



This was my mixed fried seafood but use any boneless fish, calamari, soft shell crab etc. that you can get your hands on.

Quasi Fritto Misto
Ingredients for about 4 peeps

• 400g rockling fillet
• 400g blue grenadier fillet
• 8 green prawns, deveined with tails on
• 8 scallops roe on or off depending on your preference
• 11/2 cups seasoned flour (salt and pepper)
• 1 quantity of beer batter
• sunflower or canola oil for frying

Method

• Cut the fish into portions just bigger than bite size (depending on your mouth)
• Lightly coat the fish, prawns and scallops in the seasoned flour
• Heat the oil in a deep pan or wok over high heat
• Dip fish portions into batter and then let the excess drip off
• Gently plunge the fish into the hot oil and cook for about 1 minute on each side depending the size of your fish
• As soon as the batter has browned remove from the oil and drain
• If you don't have a draining attachment a metal colander over a bowl keeps the batter crispy rather than draining on paper towel
• Repeat with the remaining seafood, taking care not to over cook it.
• The scallops take about 30secs depending on their size and the prawns just over 1 minute
• Sprinkle with a little sea salt and serve with rocket, lemon wedges, ciabatta and capsicum mayo

Weird lighting but I'm inspired to do a saffron batter now....

This was inspired by a rouille that would normally accompany a bouillabaisse

Capsicum mayo
Ingredients

• 2  red capsicums
• 2  cloves of garlic
• 1/4 cup of mayonnaise (I didn't make it...oops)
• About 50-60g of ciabatta or stale bread
• Salt and pepper

Method

• Put the whole capsicums and garlic cloves in a small baking dish with a splash of olive oil
• Cover with foil and bake in a 150°C oven for about 1 hour.
• Turn the oven off and either take them out or leave till you are ready to use them
• Peel the skin from the capsicum, de-stork and remove any seeds
• Peel the garlic
• Blend all ingredients together and season to taste
• Serve chilled

 
*not a paid endorsement of Peroni but happy to receive a case anytime!!

Chow Down to Eurovision 2013 - Albaina

Përshëndetje (hello) and welcome to Albania.
In 2012 Rona Nishilu took to the stage with Suss and for 3 minutes I was memorized. While there were a mired of jokes about her hair and the screaming I sat transfixed as I witnessed a moment of true musical artistry, and I wasn't even a judge on The Voice.

It just goes to show while I love all the bells and whistles and reveals of Eurovision it is hard to beat a stand and deliver out pouring of emotional vocal gymnastics.
Well unfortunately it wasn't that hard to beat she came 5th. Today I have keep the same simplicity in the cooking with my variation of the Albanian Turli Perimesh or mixed vegetables.

My Turli Perimesh
Ingredients

• 2 brown onions
• 1 clove garlic, minced
• 1 large red capsicum
• 2-3 Lebanese eggplants
• 3 yellow squash
• 1 cup of cherry tomatoes
• 1 zucchini
• Olive oil
• Salt and pepper
• Basil to garnish

Method

• Chop all the vegetables into roughly the same size, leave the tomatoes whole
• Add olive oil to a fry pan over a medium heat
• Add the onions and garlic and sweat for a minute or 2 without browning
• Add the eggplant, squash, zucchini, capsicum and tomatoes
• Cook the vegetable till on medium to low heat till they are tender and the tomatoes are bursting.
• If the pan gets too dry add a splash of water or stock
• Season to taste
• Serve with an extra splash of olive oil and garnish with basil leaves  

Adrian Lulgjuraj & Bledar Sejko will bring Identitet to Sweden this year.

Fat i mire!

 

Mother Hubbards work lunch

As much as I would love it, like most people I don't have a Nigella sized pantry or a Master Chef store room that is restocked by the ingredient fairies overnight.
So there are time I stand in front of the fridge/pantry and say I have nothing to make. This quick post was the result of throwing some of the nothing together and ending up with a pretty good work lunch or side salad.

Rocket chickpea salad
Ingredients (or whatever you have on hand)

• rocket (washed)
• 1 can chickpeas (or soak dried)
• chopped capsicum
• chopped red onion
• chopped sweet chili
• Juice of 2 oranges
• good splash olive oil
• salt and pepper

Method

• Combine all ingredients and toss
• I didn't make the dressing separately I just added it all together.
• Serve and enjoy the pleasure of creating something from what seemed nothing.