Weeknight Meals: Cuban-Styled Beans & Rice

by Matt Allison

Cuban-Styled Beans & Rice

Traditionally a Cuban staple made with black beans and rice. I chose to mix it up a bit by substituting red kidney beans, leaving out the traditional oregano, giving it a Moroccan twist with ground cumin and a bite with the Spanish smoked paprika.

Ingredients
Serves 4

  • 6 rashers of bacon (chopped)
  • 1 large onion (chopped)
  • 4 garlic cloves (chopped)
  • 1 red bell pepper (deseeded and chopped)
  • 2 cups of long-grain rice
  • 2 bay leaves
  • ...

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Weeknight Meal Recipe: Beetroot, Ginger & Orange Risotto with Chevin & Walnuts

by Matt Allison

Beetroot, Ginger & Orange Risotto with Chevin & Walnuts

Risotto can take a bit of work if you are not all that experienced with it, but that shouldn't stop you from trying. The trick is getting the rice to the point of being al dente: soft, with just a little bit of bite and firmness. Too early and the rice will be as hard as rock, too late and it will be all mushy, much the same way pasta can be.

But the efforts are worth it and this simple beet risotto is a perfect starting point, have fun!

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Weeknight Meal Recipe: Mixed Mushrooms and Mozzarella Pappardelle

by Matt Allison

Mixed Mushrooms and Mozzarella Pappardelle

These 'meaty' mushrooms are loved by vegetarians and omnivores alike, providing a light, easy dish, perfect for summer dining, ready in under 15-minutes!

Ingredients
Serves: 4

  • 9 oz. dried or fresh pappardelle pasta
  • Olive oil
  • Salt
  • 9 oz. mixed mushrooms (sliced)
  • 2 tbsp of butter
  • 5 oz. ball of mozzarella (shredded)
  • 2 oz. of Parmesan (grated)
  • 1 lemon (zested)
  • 2 tbsp of crème fraîche
  • Bunch of fresh parsley (chopped)
  • ...

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Weeknight Meal Recipe: Original Italian Carbonara

by Matt Allison

Original Italian Carbonara

One of the joys of writing about food and preparing meals is that I get to meet great chefs and producers.

As I've shared in the past, we eat very little meat these days, but when we do it's choice grade and pasture reared. My friend Richard Bosman produces amazing charcuterie, one of which is guanciale, made from pigs cheek, incredible fatty, but when cooked into crunchy bite sized treats, is one of the key ingredients in preparing a proper Italian carbonara.

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