Mexican penne aka mac n cheese

I spotted a Mexican mac n cheese on the menu of the Breakfast Club when visiting recently with work (review to follow). I did not order this, mainly because I thought I could make it myself, so that's exactly what I undertook to do this weekend. It was cold and wet outside and steaming hot, spicy pasta bake was exactly what we needed to warm the cockles.


What you will need
1 large red pepper
1 large onion
1-2 cloves garlic
2 jalapeño peppers
2 red chillis (optional)
1 large handful of sun dried tomatoes (c9-10)
300g penne/macaroni pasta
100g cheddar 
20g parmesan cheese
30g butter
30g plain flour
500ml milk


Start by slicing the peppers in halt lengthways, then again widthways. Slice each quarter into 1/2cm slices and set aside. Next slice the onion into similar 1/2cm slices. Add both to an oven tray with a table spoon of olive oil, salt and the garlic and roast in a preheated oven at 180 degrees for 20-30 minutes until softened.

Next chop the chillies and sundries tomatoes and add to the peppers and onions and set aside.

Cook the pasta as advised on the packet and meanwhile turn to the cheese sauce.


Grate the cheddar and parmesan and also set aside.


Next, melt the butter in a large sauce pan, before slowly adding the flour, whisking all the time. After 30 seconds, slowly add the milk, making sure to whisk out any lumps as you go. They will cook out and thicken the sauce. After 3-4 minutes,  season with salt and pepper and add in most of the cheese, reserving a large handful for the top. Cook for a further 1-2 minutes.

Finally add all the vegetables to the drained pasta and stir through  the cheese sauce. Sprinkle the reserved cheese over the top and then bake in the oven for 20-25 minutes at 200 degrees.

Serve steaming hot, garnished with fresh coriander and with a delicious fresh green salad.

Wetherspoons, Petersfield

Wetherspoons. Really? You might ask. Well yes, I had dinner for the first time EVER here the other day.  Mother in law Spread likes to head here once a week for their bargain deal of £10 for a main course plus large glass of wine. So this is where she chose to go for her birthday dinner. Situated in Petersfield, this is not your usual Wetherspoons, my mind conjures up images of patterned carpets and older gentlemen in cardigans drinking cheap pints during the day or the young lads on a night out sinking shots at the weekend.

It was in fact full of a variety of sorts. This being Petersfield, the historic market town, the building itself is also made of the historic brick and the clientele represented the local make up.

It was Thursday, which was a curry night. However, being slightly suspicious of curries not produced by chefs I would consider specialists, I opted for the pub classic of (veggie) bangers and mash. My choice was much derided by my fellow diners who perhaps have this dish as a staple, however, much of what else was on the menu was more like my staple dinners.

As you can see, the portions were really hearty. My veggie sausages were delicious, my mash creamy and my peas crunchy and fresh. Just what you would expect from a good pub bangers and mash and delivered at a fantastic price. The carnivores went for various other options, including the large mixed grill, which could not be finished.

The hotdog, which was not advertised as foot long, because perhaps it was even larger than that, with chips.

The gammon, egg and chips were also another hit as the birthday girl's choice.

So, all in all, not a bad visit. Surprisingly hearty food, at great value. Everyone raved about the wine on tap, however as my dish did not come with a glass of this, I opted for the Faustino VII, which is a tried and tested wine, but never at the Wetherspoons price - what a bargain! I'll happily return for cheap and cheerful meal with swift service. Most likely to the cavernous Petersfield branch.

This is a formula that works, so who am I to comment on others motivations for visiting. It clearly meets the needs of a diverse range of people and good for it for doing so.

Thai green roasted pepper and halloumi salad

I had made a large batch up my thai curry paste and frozen some of it. I had also bought what can only be described as gigantium peppers from Borough market last week and with my new discovery of halloumi at Lidl for only £1.69 a packet, I want a roasted pepper and halloumi salad. This is where the thai curry paste became handy! I know you can buy this stuff from the supermarket in jars, but there really is nothing like the freshness of blending it yourself. You can also buy (the slight cheat) lemongrass in jars.

 

What you will need

3 table spoons of groundnut oil

2 tea spoons thai green curry paste

1 large red pepper

1 large yellow pepper

2 onions

1 packet of halloumi cheese

2 handfuls of cherry toamtoes

2 table spoons sesame seeds

2 table spoon lemon juice

Fresh coriander

 

Firstly chop the peppers into chunks and slice the onions into chunky slices.

 

Next toss through with two tablespoons of the oil and the two tea spoons of thai green curry paste. Season with salt and roast in a pre heated oven at 200 degrees for 20 minutes.

Meanwhile cube the halloumi. After twenty minutes, add these to the roasting pan with the tomatoes, toss through the oil and paste and roast for a further 10-15 minutes.

 

Next dry toast the sesame seeds.

 

Finally, when the halloumi has browned, mix with the sesame seeds, the final table spoon of oil, the lemon juice and chopped coriander.

Dish up on a bed of leaves and enjoy, or savour with noodles simply dressed in soy.

Feta and olive stuffed tomatoes

I was handed some wonderfully home grown and organic large beefsteak tomatoes towards the end of the summer, as well as receiving a wonderful gift of fresh red chillies in the post from a friend. This all led me to this very simple, but fresh dish of tomatoes stuffed with feta cheese and olives. This is a perfect starter or side dish. I however had it as a main dish with plenty of crispy bread to soak up the succulent juices of the tomatoes. It could perhaps be served on a slice of toast to absorb all the wonderful flavours

What you will need

4 large beefsteak tomatoes

120g feta cheese

2 table spoons sliced black olives

Fresh lemon thyme

1 table spoon mixed seeds

1-2 fresh chillies

Firstly, slice the tops off the tomatoes and scoop out the seeds and some of the flesh in the middle.

Next, mix together the crumbled feta cheese, the black olives, the seeds and the chopped chillies. Mix through the lemon thyme and season well with salt and pepper.

Insert the mix back into the tomatoes and bake in the oven at 180 degrees for 8-10 minutes. You want the tomatoes to maintain their structure. Serve immediately, straight from the oven.