chorizo cabonara & catalan market salad

Let’s not tell Jay, but if I could have a second husband it would be Jamie Oliver. That Englishman can cook!

I stalk follow him on Twitter & Instagram and he recently posted this recipe, which of course I just had to emulate for dinner.

Give it a try; it’s pukka!


For the salad

  • 25 g pine nuts
  • 1 red chicory
  • 1 green chicory
  • 2 clementines
  • 100 g baby spinach
  • 4 sprigs of fresh mint
  • 45 g Manchego cheese
  • 2 tablespoons sherry vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon runny honey

For the pasta

  • 320 g dried penne
  • 70 g Iberico chorizo
  • ½–1 fresh red chilli
  • 2 sprigs of fresh rosemary
  • olive oil
  • 4 cloves of garlic
  • 1 large egg
  • 2 heaped tablespoons fat-free natural yoghurt


Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat

Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat

In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden

Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta

Serves 4

tuck in!
tuck in!

Recipe from Jamie Oliver online [here]. My pics.

prawn, lemon & chilli linguine | tonight’s dinner

After eating all weekend, it was still unsurprising that the first thing Gracie & I did on our arrival home from a weekend away was ask Jay to take us to IGA to pick up ingredients for dinner.


While these two were cosily living a life of luxury on the couch I had to make do with my own dinner-making companion…

Jay, Gracie & Harley
my drinking companion – an old fashioned

Prawn, Lemon & Chilli Linguine

(a recipe concocted in the car trip home from the airport)


  • 500g green prawns, peeled & deveined
  • 3 slices bacon, finely chopped
  • 3 tbs olive oil
  • 2 small chillis, chopped finely (deseed if desired)
  • 1 lemon, rind grated & juiced
  • half bunch Italian parsley, chopped coarsely
  • 2 tbsp small capers
  • 300g linguine (dried or fresh)
  • salt & pepper to taste

In a large pot bring to the boil salted water and cook the pasta til al dente.

In a large fry-pan, heat 2 tbs olive oil, then add bacon and cook til browning.

bacon browning

Once browned slightly, add chilli and lemon rind and stir til fragrant.

bacon with chilli & lemon

Add the prawns and cook til pink and slightly charred with caramelisation.

adding the prawns

Then add the lemon juice & capers, stir through to heat for 30 seconds before adding the parsley and turn off the heat.

capers & lemon juice
final stage; add parsley and take off the heat

In the meantime, once the pasta is cooked al dente, strain, add 1tbs olive oil (and I add some olive sea salt).

cooked linguine with olive sea salt

Divide between bowls and serve!

dinner for three

It serves 3 (with one of those three being an extra large serving).

We served with fresh made garlic panini bread & a glass of Brown Brothers 2010 Tarrango.

Bon appetito!

in my kitchen | sun-dried tomato, prawn & rocket linguine

My husband doesn’t like prawn dishes (though he’ll eat them pink, boiled & briny the way you buy them from the shop), so getting him to eat something ‘prawny’ is notoriously difficult.

Last week during a work lunch with my engineers I had a really delicious prawn linguine. I immediately wrote down the ingredients (from what I could see/taste) to emulate at home.

I made it for dinner on Easter Sunday and imagine my delight when Jay said he loved it!

Here is my sun-dried tomato, prawn and rocket linguine:

Ingredients (serves 2)

  • 16 green (uncooked) prawns; peeled & deveined
  • 2 small eschallots (French onions); finely diced
  • 2-3 cloves of garlic;  grated
  • 1 long birds-eye chilli; deseeded to taste & finely chopped
  • handful of sun-dried tomatoes in oil; drained & sliced
  • handful of flat leaf parsley; roughly chopped
  • 2 handfuls of baby rocket
  • 2 tbs olive oil
  • 2-3 tbs sun-dried tomato pesto
  • 2 servings of linguine (fresh pasta is best, but dried is fine); cooked til al dente
  • third-cup grated Parmesan cheese
  • seasoning (salt & pepper)
  • wedge of lemon to serve
fresh peeled prawns
the other ingredients


In a large saucepan, boil water, add pinch of salt then add linguine and simmer til al dente (follow packet instructions but usually 8-10 mins).

In a large fry pan, heat olive oil over medium heat then add eschallots, garlic and chilli and cook til onion is translucent (3-5 mins). Add in prawns and cook stirring occasionally til slightly pink (again 3-5 mins). Add in sun-dried tomatoes and parsley then turn off the heat.

in the pan

Drain linguine (once done) and add into the prawn mixture. Stir through sun-tomato pesto and rocket leaves. Season to taste.

Divide among serving bowls, sprinkle over Parmesan and serve with wedge of lemon.

sun-dried tomato, prawn & rocket linguine

Bon appetito!