Bacon and Mushroom Pappardelle

If you're a fan of carbonara pasta then this is the recipe for you. It's ridiculously easy to prepare and even easier to wolf down. Sure it's not the healthiest of pasta meals, using cream, bacon and plenty of carb loading pasta, but it's jam packed with flavour and also, in this case packed with vegetables. The cream works out to be only 1/4 of a cup per person, that's nothing! And as for the bacon, you'd probably eat more in your Sunday morning fry up. 
So when you think about it - it's actually really healthy. 
Honest. 

Ingredients (serves 4):

• 200 grams lean free range bacon, diced
• 400 grams button mushrooms, thickly sliced
• 4 cloves of garlic, crushed
• 2 egg yolks, lightly beaten
• 1 cup of cream
• 2 spring onion, thickly sliced
• 1/2 cup of parsley, finely chopped
• 1/4 cup grated parmesan 
• 400 grams of pappardelle pasta (spaghetti or fettucine would also be suitable) 
• 1 cup of frozen peas
• olive oil for cooking

Prepare your vegetables first, as the rest of the meal doesn't take long to cook and assemble. 

Put a good lug of olive oil in a large frying pan, and cook the bacon for 5-8 minutes, stirring on a medium heat till lightly browned. Remove from the fry pan and set aside. 

In the same pan, add another generous lug of olive oil and cook the mushrooms, stirring for 5 minutes, till they are softened and starting to shrink down. The juice from the mushrooms will help you to get any sticky bacon bits from the bottom of the pan. Next add the garlic and at least a teaspoon of cracked pepper and cook for another 2 minutes. Set aside with the bacon. Do not rinse the pan - we'll use it again later. 

Meanwhile boil your pasta in a large pot of heavily salted water - I usually add at least 1 tbsp of salt to the cooking water. For the last four minutes of cooking, add the frozen peas. Before you drain the water, scoop half a cup of the cooking liquid into the fry pan which you cooked the bacon and mushroom. Drain the pasta and peas, then pop them into the frying pan. 

Turn the frying pan onto a medium heat and add the bacon and mushrooms along with the spring onion, cream and beaten egg yolks. Work quickly to toss everything together. After a couple of minutes you'll see it start to thicken. Now remove from the heat and stir through the parsley and parmesan cheese. 

Use tongs to ladle the pasta into serving bowls. Sprinkle with extra parsley and parmesan if desired. 

Curried Rice Salad

Rice salad is a classic dish come summer and BBQ season, and over the years I've tried many different varieties. All of which are delicious. Often they are dressed with soy sauce, and contain nuts and dried fruit. Personally (unless it's baking), I'm not a fan of dried fruit. More so, with gluten and nut allergies, which can be present when it's a 'bring a plate' scenario, soy sauce and nuts are not always suitable. 

This rice salad is gluten free and nut free, and is a twist on another favourite dish of mine: Kedgeree. Kedgeree is a warm, lightly curried, rice dish; containing peas, smoked fish and hard boiled (or poached) eggs. Originating in India, mixed with lentils, it is known as Khichri, however the popular version is more British and often found on cafe menus. 

My version is a take on the British version and can be served immediately and warm, or set aside to chill and served later. The subtle spice means it's great served alongside BBQ'd meats, fish, or even eggs. 

Ingredients: (Serves 4 as a main, 8 as a side): 

• 2 cups of brown basmati rice
• 4 cups of water
• 1 tsp salt 
• 1 tbsp butter or olive oil
• 1-2 tbsp curry powder - depending how mild or hot you like it
• 2 spring onion, finely sliced
• 1/2 cup finely chopped parsley
• 1/2 cup sliced spinach or silverbeet leaves - optional, but if you have them in the garden it's always a nice addition
• 1 tomato, diced
• 1 capsicum, diced
• 1 cup steamed peas or sliced beans - 3 or 4 minutes steamed or boiled, then refreshed under cold water
• 1 juicy lemon
• 2 tbsp olive oil
• salt to taste

In a large saucepan place rice, water, salt, butter (or olive oil) and curry powder. Mix to combine and bring to the boil. Once the water begins to boil, reduce the heat to a minimum and place the lid on the pot. Simmer according to the packet directions (usually 22-25 minutes). Keep the lid on during this time and don't be tempted to stir. 

After the time, test the rice, and if cooked, drain any excess liquid, then pop the lid back on and leave to steam for 5 - 10 minutes. 

Meanwhile prepare the vegetables. Place the sliced spring onion, chopped parsley, sliced spinach or silverbeet, diced tomato and capsicum into a large salad bowl with the steamed peas or beans. Squeeze over the juice of the lemon and olive oil. Mix well to combine.

Stir the warm rice through the vegetable mix and chill if not serving immediately. 

Curried Rice Salad served with BBQ Snapper

Lentil salad with lemon and herb dressing

I concocted this salad one day when I had a craving for lentils, yes, craving lentils is a thing. As an ex-vegetarian I used to eat a lot of lentils, but these days have forgotten about what a satisfying and delicious meal they can make!

What's fantastic about this meal is it's generally pretty user friendly, so it makes a great dish to take when you're not sure what people can or can't eat. And with daylight savings now with us, I'm anticipating many more impromptu BBQ's where I might need to whip this one up.

It's naturally gluten free and vegetarian, and can easily be made dairy free or vegan by removing the feta, or substituting for a dairy free alternative. More so, it's a hit with carnivores alike and tastes fantastic alongside a hunk of crispy skinned salmon (as I served it today) or a medium-rare fillet of steak.

Best of all, any leftovers keep well till tomorrow and will make a quick and filling lunch.

Ingredients (serves 4 - 6):

• 1 1/2 cups of green puy lentils
• 4 1/2 cups water
• juice of 1 large lemon (about 1/3 cup)
• 4 tbsp olive oil
• 1/4 cup finely chopped fresh parsley
• 2 tbsp finely slice fresh mint
• 1 clove garlic, crushed
• salt and pepper to taste
• 1 tbsp olive oil, extra
• 4 zucchini, halved lengthways and sliced on the diagonal
• 150 grams baby spinach leaves
• 1/2 red capsicum, finely diced
• 150 - 200 grams feta, crumbled (optional)

In a saucepan bring the lentils and water to the boil. Simmer gently, covered for 40 - 45 minutes.

Meanwhile prepare the dressing. Combine chopped parsley and mint in a jar* with crushed garlic, lemon juice, and (at least) 4 tbsp of quality extra virgin olive oil. Season with salt and pepper, screw on the lid and shake well. Leave the dressing to mingle with itself while your lentils cook and you prepare the zucchini.

Heat the extra tbsp of olive oil in a heavy saucepan, add the zucchini and cook turning occasionally for 5-10 minutes, till it is golden on the outside, and soft in the middle (This could also be done on the BBQ, simply half the zucchini, brush with oil and grill cut side down first, turning once. Slice once removed from the BBQ). Place in a large bowl

In the same pan add the washed spinach leaves, leave a little water on them as this will help them to steam as they fry. Once wilted remove to the bowl with the zucchini.

Soon the lentils will also be cooked. Drain well and add to the bowl with the vegetables and the diced capsicum. Give the jar of dressing a good shake and pour half of it over the lentils. Stir well and set aside for at least 10 - 15 minutes. If serving with steak or salmon, this is when you would start cooking the meat.

To serve, stir well before sprinkling over crumbled feta and pouring over the remaining dressing.

This salad is delicious warm or cold, and although it makes a meal on it's own, it is also a fantastic accompaniment to BBQ'd steak, or crispy skinned salmon fillets.

Served with crispy skinned salmon fillet

* I always keep an old jam jar on hand for this very purpose. It also means that if I'm taking a dish somewhere I can easily take the dressing with me, pre-prepared, to pour on just before serving.

"Goes with everything" Parsley Sauce

If your garden patch is anything like mine at the moment, it's overgrown with parsley. Trouble is, it's usually saved as a garnish left on the side of the plate. Parsley is however extremely good for us. Full of vitamins C, K, A, B12, and folic acid. So it's great for upping your anti-oxidant intake, and supports a healthy heart [Source].

I've been making this parsley sauce for a while now, and have found it pairs nicely with so many things. A few of my favourite ways are:

• Steak
• BBQ or Roasted Chicken
• Scrambled Eggs, mixed in or served on. 
• Mixed with mayonaise for salad dressings
• Stirred through pasta or potatoes

Best of all it's easy to make and stores in the fridge for up to a week. 

Ingredients (makes 1/2 cup):

• 1 1/2 cups of packed parsley leaves, washed, stalks removed
• 1/3 cup olive oil 
• 1/4 cup lemon juice
• 2 tbsp capers
• 1 cloves garlic 

Wash parsley and remove excess stalks. Put into a food processor or using a kitchen whizz stick with remaining ingredients. Mix for a few minutes till well combined. 

Leave to sit for at least 30 minutes for flavours to develop before serving.