Dinner in a dash...

Things have been pretty hectic lately, and as a result, there isn’t a lot of time to think about my next culinary master piece. When this happens, it’s nice to know there are still delicious, easy meals that can easily fit into your schedule.

I love food from the Mediterranean- the tomato, the pasta, the feta. And I love visiting the Mediterranean Food Company here in Christchurch. It’s so easy to pick up a few staples for the coming weeks. This first recipe incorporates all that I love, without the hassle.

Eggplant, tomato, chilli and feta pasta

Serves 2

Olive oil, for frying

2 small eggplants, sliced (these ones are from the Christchurch Farmers Market)

1 small onion, diced

1 small red chilli, finely chopped

2 tomatoes, diced

Spaghetti, one small fist full (depending on how hungry you are)

Half jar of Passata

100g feta cheese, cut in bite-sized pieces

Parmesan cheese, grated for serving

 

Heat the oil in a frying pan over a medium heat. Add eggplant and onion. Cook, stirring occasionally, for 7-8 minutes or until eggplant is golden and tender.

Add chilli and tomatoes and cook for 2-3 minutes.

Meanwhile, cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.

Add Passata to eggplant mix. Simmer for 5 minutes then add the drained pasta. Stir to combine. Remove from heat and stir through feta. Add in your favourite herbs, if desired. I added some Italian dried herbs for extra flavour.

This next recipe is one of my favourites. And if you’re making it for two there is usually excess left for lunch the next day. The pearl barley adds a different texture to usual risotto, and is a relatively cheap ingredient.

Pearl barley, mushroom & chorizo risotto

Serves 4ish

Olive oil, for frying

1 onion, finely chopped

2 cloves garlic, crushed

3-4 chorizo, thinly sliced

1¾ cups pearl barley

4 cups chicken stock

250g button mushrooms, sliced

Parsley

Parmesan, grated for serving

Heat olive oil over medium heat. Sauté the onion, garlic and chorizo until chorizo are brown.

Stir in barley and stock. Bring to the boil.

Reduce the heat and simmer, covered, for 20 minutes. Remove lid and cook for another 10 minutes, until barley is tender and the liquid absorbed.

Sauté mushrooms in olive oil for 5 minutes.

Fold mushrooms, parsley and parmesan through barley and season.

Spring tomato and grilled asparagus pasta- Spring Recipe Competition entry

This recipe is one of the main inspirations behind my blog. My good friend Zo organised the Spring Recipe Competition through her amazing blog Two Spoons. After entering, and consequently winning, I woke up to the potential of food blogs and the audience you can reach. I hope that others will be encouraged to share their recipes, experiences or comments.

This simple and delicious recipe is perfect for those with limited time and cooking abilities. It incorporates local produce that can be easily purchased on a sunny Spring Saturday morning from the Christchurch Farmers Market.

Spring tomato and grilled asparagus pasta

Serves 3-4

1 bunch of baby asparagus (from Christchurch Farmers Market) – Broadfield
1 tsp extra virgin olive oil
250g Penne pasta
5 medium tomatoes (from Christchurch Farmers Market) – Milly Satchel
5 tsp extra virgin olive oil + 2 tsp balsamic vinegar, whisked
3 cloves smoked garlic, sliced (from Christchurch Farmers Market) – The Original Smoke and Spice Co
2 pinches chilli flakes or more- depending on how much spice you like!
Italian parsley, finely chopped

Parboil asparagus for 5 minutes
Heat 1tsp oil in a griddle pan (or similar) and grill asparagus on high for approx. 5 minutes.
Bring salted water to the boil, add pasta and cook for 12 minutes, then drain.
Cut tomatoes into 1/8ths
Fry sliced smoked garlic in a dash of extra virgin olive oil until lightly browned
Place all ingredients in a bowl and toss until lightly coated
Top with shavings of parmesan cheese if desired
Easy as that!