Tag: spring onions

Rigatoni with spring onions | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Rigatoni with spring onions are prepared by cleaning the spring onions, cutting them lengthwise, browning them in a pan with chopped bacon. We will cook the pasta al dente, season it with the ragù obtained and serve it garnished with chopped basil.

BBQ pork sandwich

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Ingredients

2kg boneless pork shoulder joint
1tbsp smoked paprika
1tbsp English mustard powder
2tsp dried oregano
2tsp sea salt
2tsp freshly ground black pepper
150ml white wine vinegar
150ml water
4tbsp soft brown sugar
200ml ready-made barbecue sauce
White rolls, to serve

That’s goodtoknow

Serve with a creamy homemade coleslaw made with shredded red cabbage, spring onions and carrots mixed with mayonnaise and a squeeze of lemon juice.

Method

Preheat the oven to 170°C/325°F/Fan 150°C/Gas mark 3. Place the pork shoulder in a large roasting tin. Mix together the paprika, mustard powder, oregano, salt and pepper and rub into the pork shoulder.
Mix together the vinegar, water and sugar and pour the mixture around the pork. Cover the pork closely with greaseproof paper then cover tightly with foil.
Roast in the oven for 3 hrs 30 mins then uncover the pork and baste with the pan juices. Roast, uncovered, for a further 1hr until the pork is very tender. Lift the pork from the roasting tin and place on a chopping board.
Using 2 large forks ‘pull’ the tender pork flesh into small pieces and place in a bowl. Warm the barbecue sauce in a small pan then stir into the hot pulled pork to coat. Pile the pork into white rolls and serve immediately.

By Nichola Palmer

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Oven baked fish with tomatoes and olives

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Serves: 4
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins
Skill level: Easy peasy
Costs: Mid-price

This recipe is quick and easy and makes a deliciously healthy light fish lunch or main meal. You can use any type of fish fillet such as cod, haddock or pollock so the recipe can be as costly or inexpensive as you like. Serve the fish with extra vegetables, a simple salad or sauté potatoes – delicious. The tomatoes add a rich flavour to the fish which works extremely well with the garlic and tangy olives. Sprinkle with spring onions and serve this fish with new potatoes and crisp, fresh salad.

Ingredients

500g cherry tomatoes, cut in half
2 cloves garlic, crushed
4 spring onions, finely sliced
225g pitted green olives, halved
Grated zest and juice of 2 limes
4 tbsp olive oil
3 tbsp fresh chopped coriander
4 white fish fillets e.g cod, haddock, pollock etc
Salt and freshly ground black pepper

That’s goodtoknow

You could add red peppers to the tomato mixture – deseed and cut into small pieces. Use lemons instead of limes and a mixture of fresh herbs instead of coriander.

Method

Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6. Mix together the tomatoes, garlic, onions and olives.
Stir in the zest of two limes and juice of one of the limes, two tablespoons of the olive oil and half the coriander. Combine everything together well and season with salt and pepper. Spoon into an ovenproof dish.
Put the fish into second ovenproof dish and drizzle with the remaining olive oil. Pour on the juice of the second lime.
Sprinkle on the remaining coriander and season with salt and pepper.
Put both dishes in the oven and bake for 10 – 15 minutes or until the fish fillets are opaque and fully cooked and the tomatoes are softened.
Serve the fish and top with the tomato and olive mixture. Pour over any remaining cooking juices.

By Cathy Seward

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