Tag Archives: Tomato Sauce

A very retro Sweet ‘n Sour Pork

Sweet & Sour Pork Recipe

So we’re now in the third month of the Swallow Recipes for Life Challenge and the chosen three ingredients were a potentially tricky Pork, Sweetcorn and Tomato. I have to admit to pondering for quite some time before coming up with my Retro-tastic Sweet & Sour recipe. And my sincere apologies now for the absence of any authenticity, and if you’re likely to be offended please look no further!. But I can nevertheless assure you it’s a pretty tasty dinner.

Admittedly not a dish I’m usually a big fan of, and I’m always a bit sniffy of the take-away version, but this homemade recipe was a bit of a hit in the Chez Foti household. The kids happily chowed down and successfully consumed a healthily pleasing quota of veggies, but then anything inclusive of fruit and/or sweetcorn and served with rice is usually onto a winner with them. I really should confess to very much enjoying it myself too, way more than I thought I would, though I did perk mine up somewhat with an additional (very) hot chili. And it proved a delightful and worthy use of the very last of my Homemade Tomato Ketchup.

swallow-recipes-for-lifeJust in case you missed the earlier challenges, the lovely Vanesther of Bangers and Mash Chat has tasked fellow bloggers to come up with wholesome, delicious and easy-to-cook recipes using three key ingredients, that members of the Swallow cookery club can cook themselves. Swallow is a Somerset based charity that help adults with learning disabilities to lead more independent lives, including the running of cookery courses and the preparation of meals for themselves.

Sweet & Sour Pork

Sweet & Sour Pork

Great for: Toddlers & Young Children, Bigger Kids, Tomato Ketchup Fans, Family Dinners, Grown Ups, Mid-Week Suppers, Retro Foodies

Enough for a Family of 4:

For the Sauce:

a 227g tin of Pineapple Slices in Natural Juice, drained and juice retained, slices cut into chunks

a level tablespoon of Cornflour

2 tablespoons of Tomato Ketchup, Homemade or bought

2 tablespoons of Soy Sauce

2 tablespoons of Chinese Rice Vinegar or White Wine Vinegar

a dessertspoon of Honey

For the Stir Fry:

2 tablespoons of Groundnut or Sunflower Oil

300g of lean Pork loin or fillet, cut into fine inch long strips

a small Onion, diced

a Carrot, sliced into very fine inch long strips

a Red Pepper, large dice

a clove of Garlic, finely sliced

a thumb sized piece of Ginger, grated or finely chopped

0 – 2 Red Chillies, finely sliced (depending on your heat tolerance)

a Courgette, sliced into inch long strips

a 150g tin of Sweetcorn (or you could use a handful of Baby Sweetcorn)

Start with prepping your sauce. Mix the cornflour with all the retained pineapple juice, then stir in each of the other ingredients. Set aside.

Heat one tablespoon of the oil in a wok or large sauce pan to a very high temperature. Carefully add the pork to the hot fat and cook for a two or three minutes, moving the pork around regularly so it cooks on all sides. Remove with a slotted spoon and set aside.

Into the hot pan add a further tablespoon of oil and carefully add the onion, carrot, red pepper, garlic, ginger and chillies (if using). Cook for three minutes on a very high heat, continuously moving everything around. If the veggies are sticking to the pan throw in a splash of water. Stir in the courgette and continue to c0ok for a further three minutes.

Finally stir in the set aside pork strips, pineapple chunks, sweetcorn and the sauce. Stirring regularly allow to bubble away for a few minutes and take off the heat when you have your desired state of veggie tenderness. I personally prefer a healthy crunch to mine but the kids favour their’s a little on the softer side. So I settle for somewhere in the middle.

Chow down with noodles or steamed rice. Maybe a cheeky prawn cracker or three on the side.

Sweet & Sour Pork

You might also like:

Homemade Tomato Ketchup

Homemade Tomato Ketchup

Noodles with Pork & Veggies

Noodles with Pork & Veggies

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The best Garlic Bread, and a Chorizo, Potato and Rosemary Pizza

Garlic Bread

It’s most definitely pizza weather here at Chez Foti. We’ve had seemingly ceaseless rain, gales and miserable cold for way too long now, since New Year’s Day to be exact. And it’s getting kind of depressing now, in a British wintery kind of way. Our garden is one big muddy swamp and the wee pond a lake, just a shame we don’t have any duckies to appreciate it. Bet they’re the only ones happy round here. And the forecast for the next week is still more rain, a little snow, and grey, grey, GREY. AHRRRRRR. Where’s that gorgeous south of France sunshine and glorious blue sky that amazed and cheered me through the last two winters?  OK, enough said, weather rant over (well I AM English!) and on with a couple of recipes to insulate against the outside nasties.

You really can’t get much better winter warming and cheery fodder than a homemade pizza, especially a heftily insulating one with a gutsy topping of Potatoes, Chorizo and Rosemary. Admittedly not one of my healthiest of recipes, but hey ho everything in moderation, and it is rather good. And if you want to omit the Chorizo it’s equally as tasty with just Potatoes and Rosemary. Don’t be put off by the way with the idea of potatoes on a pizza (and try not to think about the carb overload), they really work!

Chorizo, Potato & Rosemary Pizza

Living so close to Spain Chorizo is cheaply abundant in these parts and I cook with it regularly, though much more so in the winter. It’s one of my staple store cupboard ingredients and gets used to liven up many an Omelette or Tortilla, Salad (Chorizo & Manchego Salad), Veggie Side ( just a little is fabulous sauted with Cabbage, Chard or Spinach and even roasted with Pumpkin or Butternut) or Soup (Butternut Squash & Chorizo Soup with Chorizo Croutons, Caldo Verde). And then there’s obviously Paella and other rice based dishes that it works so well with. But there’s no qualms about it, Chorizo’s not the healthiest choice of ingredients, but a little really does go a long way in the flavour stakes and it can be used remarkably sparingly. Though perhaps, ahem, not so sparingly on this particular pizza!

And I also have my favourite Garlic Pizza Bread, made exactly in the same way as pizza but simply containing a topping of Garlic (lots of), fresh Parsley or Rosemary (lots of) and good quality Extra Virgin Olive Oil (again LOTS OF). It’s that simple. Whenever we have a pizza night I always start with one  or two of these naughty little herby numbers to get things going. And it’s equally as delish with rosemary or parsley, just go for what you fancy or happen to have in, but be generous!

I shall be entering my herby post to Karen of Lavender & Lovage’s February Herbs on Saturday challenge.

Herbs on Saturday

Garlic Pizza Bread with Parsley or Rosemary

The Best Garlic Bread!

Serves 4 as an appetiser

One quantity of Pizza Dough (I use this Jamie Oliver recipe, using part semolina flour when I can get hold of it)

2 cloves of Garlic, finely chopped

Salt & Pepper

2 tablespoons of Extra Virgin Olive Oil plus a little extra for drizzling

a few sprigs of Parsley or Rosemary, leaves removed and roughly chopped, be generous!

Special Equipment: a Pizza Stone, Pizza Baking Tray or an ordinary Baking Tray

Pre-heat your oven to as hot as it will go. Place your pizza stone or baking tray in the oven to heat up.
Start with making your oh so simple topping. Crush the chopped garlic with a little salt using the flat edge of a large knife. Mix the garlic with the olive oil, a generous amount of black pepper and the parsley or rosemary. Leave to infuse while you prep the pizza base.

Roll out your pizza dough to your desired size and thickness. I like mine very thin, particularly as this is only an appetiser. Place on your hot pizza stone or baking tray.

Evenly spread over the garlic and herby oil and place in your very hot oven for a few minutes until golden and crisp. It should only take about 5 to 8 minutes and watch as it can burn very easily.

Drizzle with a little more olive oil, slice and serve.

 Chorizo, Potato & Rosemary Pizza

Chorizo, Potato  & Rosemary Pizza

Serves 1 to 2 (depending on how much of a pizza monster you happen to be!)

One quantity of Pizza Dough (as per Jamie Oliver recipe if you wish)

2 – 3 tablespoons of Tomato Pizza Sauce (see below) or my slow cooked fresh tommie sauce (which I so happen to have half a freezer of still!) A Glut of Tomatoes Pasta Sauces

150g of small Potatoes, washed but with skins on, waxy ones work the best but any will do really!

80g of Chorizo, skin removed and finely sliced

2 or 3 sprigs of Rosemary, leaves removed and roughly chopped

a 125g ball of Mozzarella, sliced

Salt & Black Pepper

Special Equipment: a Pizza Stone, Pizza Baking Tray or an ordinary Baking Tray

Pre-heat your oven to as hot as it will go. Place your pizza stone or baking tray in the oven to heat up.

Cook the potatoes until almost tender. Once cool enough to handle slice.

Now for the pizza. Roll out your pizza dough to your desired size and thickness. I personally prefer mine very thin. Place on your hot pizza stone or baking tray.

Smoother the base with your tomato sauce, followed by an even scattering of the chorizo, potatoes, rosemary and mozzarella. Finely add a generous grinding of black pepper and a little salt.

Place in your extremely hot oven and cook until crisp, golden and bubbling all over. This could be anywhere between 5 and 15 minutes! Our woodfired bread/pizza oven usually takes less than 5 minutes and the electric oven around 10.

Slice and enjoy. With a salad if you want to feel just a little less indulgent!

Tomato Pizza Sauce

Enough for two large pizzas:

2 tablespoons of olive oil

a clove of garlic, peeled and finely chopped

a 400g tin of good quality chopped tomatoes (or fresh obviously!)

a generous pinch each of sugar, salt and pepper

Heat the oil in a medium saucepan on a gentle heat and fry the garlic for a few moments, ensuring you do not burn the garlic. As soon as it takes on any colour and you can smell it cooking throw in the tomatoes, sugar, salt and pepper and give everything a good stir. Cook gently for about 20 minutes, stirring occasionally. Taste and adjust seasoning to suit. You can either use the sauce as it is or blitz with a stick blender or processor for a smoother texture (I rarely bother!).

You might also like:

Pizza Puttanesca

Pizza Puttanesca

Roasted Wild Mushroom Pizza Recipe

Roasted Wild Mushroom Pizza


Pizza Puttanesca

Pizza Puttanesca

We do eat quite a few pizzas at Chez Foti, probably too many. Well about once a week if the truth be known. But in my defense they are always homemade. And I’m not being a ponsey foodie by saying that. Believe me I’ve absolutely nothing against good quality take away pizza, but we do live in distinctly rural SW France and without wanting to be too rude, the quality of the take away pizzas in these parts is considerably below par. Bordering inedible. Which is a shame as the only two fast food joints in a 25 km radius both happen to be pizza take aways!. And once or twice bitten I won’t be going back. Just don’t get me started on the supermarket offerings either. Think 80s Britain, say no more. Hence I’ve become a bit of geek at homemade pizza ….. and homemade Thai/Chinese/Indian to boot!. And we do happen to have an original bread oven in our lounge that bakes the most perfect pizzas.

I love playing around with inventing toppings and this recipe so happens to be one of my favourites of the moment. Think Puttanesca Sauce but on a pizza. Puttanesca, in case you didn’t know, is a tomato based sauce revved up with oodles of garlic, anchovies, capers, chilli and olives. And it’s sublime on a pizza with the addition of Mozzarella and a little Parmesan. Pizza simplicity at it’s best.

Pizza Puttanesca

Made with Love Mondays

I’m also delighted to be entering, for the first ever time, my Pizza Puttanesca to Javelin Warrior’s Made with Love Mondays, a weekly series promoting, sharing and celebrating foods made entirely from scratch. Foods without any of the nasties and all the good stuff!.

Pizza Puttanesca

Serves 1 to 2 (depending on how much of a pizza monster you happen to be!)

One quantity of Pizza Dough (I usually stick to this Jamie Oliver recipe, using part semolina flour when I can get hold of it)

2 tablespoons of Olive Oil

2 cloves of Garlic

a Red Chili (or go wild with 2 if you like your heat), finely sliced

4 Anchovy Fillets in oil

a 400g can of good quality Chopped Tomatoes or 450g of ripe and flavoursome Fresh Tomatoes (I’m still using up my frozen stock from The Great Chez Foti Tomato Harvest!)

a very large pinch of Black Pepper

a pinch of Sugar

a dessertspoon of Capers, rinsed

40g of stoned Black Olives, halved

80g of Mozzarella cheese, finely sliced

a heaped tablespoon of finely grated Parmesan or Grana Padano

Special Equipment: a pizza stone, pizza baking sheet or an ordinary baking tray/sheet

Pre-heat your oven to the hottest it will go and pop your pizza stone or baking tray in to warm up.

Heat the oil in a large saucepan on a gentle heat. Fry the chili, garlic and anchovies for a few moments  until the anchovies are almost disintegrated. Slide in the tomatoes and add a very generous pinch of coarsely ground black pepper and a small pinch of sugar. Give everything a good stir. Allow to simmer gently for 20 minutes.

The sauce is ready when it’s considerably thickened and very flavoursome. Stir in the capers. Have a taste check adding more black pepper to suit. Obviously you could add salt but there’s a fair whack already in there from the anchovies so it’s unlikely you’ll need more.

Now for the pizza. Roll out your pizza dough to your desired size and thickness. I personally prefer mine very thin. Place on your hot pizza stone or baking tray.

Spread the puttanesca sauce evenly over the base. Place the halved olives and slices of mozzarella. Scatter over the parmesan or grana padano.

Place in your extremely hot oven and cook until crisp and golden. This could be anywhere between 5 and 15 minutes! Our woodfired bread/pizza oven usually takes less than 5 minutes and the oven at it’s hottest around 10.

Pizza Puttanesca

You might also like: 

Roasted Wild Mushroom Pizza            Butternut, Feta & Red Onion Tart with Thyme

Butternut, Feta & Red Onion Tart with Pine Nuts and Thyme

Jacques mushroom picking

 


Spinach and Ricotta Cannelloni with Hidden Veggies Tommie Sauce

Spinach & Ricotta Cannelloni

It’s really REALLY cold here. Bitter. Wet. Icy. Windy. Needless to say I’m avoiding leaving the snugly fires of our house as much as possible, even to go shopping. And being the frugal month of January I’m attempting a fridge, freezer and cupboard blow out using up a whole host of lurking need-to-be-used ingredients. On a recent inspection I handily discovered a tub of almost-out-date ricotta as well as a ball of just-out-of-date mozzarella, dried cannelloni that I’ve had for too long to mention, frozen spinach that somehow never gets used in our house and frozen chopped tomatoes that are still cramming up the freezer from last summer’s enormous glut, plus some pumpkin (I still have six to munch through!) and a random red pepper. So I set to to make stuffed cannelloni placating any requirement to leave the confines of Chez  Foti and brave the weather.

So a vegged and healthied-up version (I can’t help it!) of a Spinach & Ricotta Cannelloni (flavoured with a little Parmesan and Nutmeg) was born, covered with oodles of Tomato Sauce enriched with Celery, Carrot, Pumpkin & Pepper. Then topped with a little Mozzarella and Parmesan and baked in the oven.  And the kids ate it. Even enjoyed it. Admittedly not without a good deal of ‘encouragement’ at first, but that was to do with the off-putting (to them) abundance of green in the cannelloni, which on tasting they did actually like. Job done. Oodles of veggies filling those precious wee tummies. And one happy Mummy. And us grown up folk enjoyed it too!

Spinach & Ricotta Cannelloni

Incidentally this is a great tommie sauce to serve on it’s own with pasta, I’ve been making a version of it (Kids 5-a-day Pasta Sauce) for years for my monsters and they always love it. It’s also a great way of ‘healthying-up’ a homemade pizza, and they’ll never know!

I’m entering my blog, for the first ever time to the first ever Pasta Please, a monthly blogging event held by Jacqueline of the wonderfully inspirational Vegetarian blog Tinned Tomatoes. This month’s theme happens to be Cheese and since my dish contains a trio of Ricotta, Mozzarella and Parmesan I think I qualify!

pasta please

Spinach and Ricotta Cannelloni with Hidden Vegetables Tomato Sauce

Spinach & Ricotta Cannelloni with Hidden Veggies Tommie Sauce

Perfect for Toddlers and Young Children, Bigger Kids, Family Dinners, Mid-Week Suppers

Serves 4 hearty appetites (or a family of 4 with plenty of tasty leftovers):

For the  Hidden Veggie Tommie Sauce:

a tablespoon of Olive Oil

a small Onion, diced

2 cloves of Garlic, finely chopped

a large Carrot*, diced

a stick or two of Celery*, diced

200g of Pumpkin or Squash*, diced

half a Red Pepper*, diced

600g of Chopped Tomatoes (a can and a half)

a heaped dessertspoon of Tomato Puree

130ml of water

a teaspoon of dried Oregano or a dessertspoon of chopped fresh Oregano

Salt & Pepper

a pinch of Sugar

* Please use whatever veggies you happen to have in, though to aid your disguise it’s best to stick to neutral or orange/red coloured ones!

For the Stuffed Cannelloni:

160g of dried Cannelloni

350g of frozen Spinach, defrosted (or finely shredded and steamed fresh spinach)

a 250g tub of Ricotta

40g of Parmesan (or Grana Padano), finely grated

a large pinch of Nutmeg

a large pinch of Black Pepper

a squeeze or two of Lemon juice

For the Topping:

a 125g ball of Mozzarella

30g of Parmesan (or Grana Padano), finely grated

Pre-heat your oven to 190ºC.

Start with making your sauce. Heat the oil in a saucepan on a medium heat and add the onion. Fry for 5 minutes before adding the garlic and all other veggies bar the tomatoes.

After 10 minutes throw in the chopped tomatoes, tomato puree, dried oregano (if using), water and a pinch each of pepper, salt and sugar. No salt for very little littlies! Allow to simmer away for 20 minutes or until all the veggies are very tender.

Once cooked take off the heat and stir in the fresh oregano (if using). Blitz the sauce with a stick blender or in a processor until smooth. Taste and season if necessary.

Meanwhile prep the cannelloni. Mix together the spinach, ricotta, parmesan, nutmeg and pepper. Season with a squeeze or two of lemon juice. Now for the messy business of filling up the cannelloni tubes!. I found a very good tip on Jamie Oliver’s site of using a plastic bag with a snipped corner to pipe the filling in. It worked wonderfully and was no fiddle at all.

Filling cannelloni

Filling the Cannelloni with the snipped corner of a plastic bag!

Place your filled cannelloni in the bottom of a greased (with a little olive oil) small baking tray or oven dish. The pasta should fit snugly.

Now smother in the Tommie Sauce. Top with the mozzarella slices and the parmesan. Bake in the pre-heated oven for 35 to 40 minutes until the pasta’s cooked through and the cheese golden and bubbling on the top.

Go eat. My kids ate there’s as is, but us grown up folk had a simple green salad on the side.

Here’s some of my other spectacularly well Hidden-Veggie dinners that go down well with the wee folk!:

Kids Bolognese
Super-Seasonally Vegged-Up Cottage Pie
Cheese, Courgette & Tomato Bread & Butter Pudding
Chicken & Apricot Tagine
Chicken, Veggie & Egg Fried Rice
Super-Vegged Up Chilli
Kids Fish Pie
Noodles with Pork & Veggies
Cream of Veggie Super Soup
Sunday Dinner Leftover Cakes
 
Cheese, Courgette & Cherry Tomato Bread & Butter Pudding

Savoury Bread & Butter Puddin

Kids Fish Pie in Oogaa bowls

Kids Fish Pie

Super Vegged Chilli con Carne

Super Vegged-Up Chilli con Carne


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