Tag Archives: pesto

Recipe: Veal & Pork Stuffed Peppers with Tomato Sauce

Veal & Pork stuffed peppers with tomato sauce, topped with pesto (Mint, Parsley, lemon and pistachio)
Veal & Pork stuffed peppers with tomato sauce, topped with pesto (Mint, Parsley, lemon and pistachio)

(Serves 4)

Ingredients

  • 1 tbs olive oil + more for drizzling
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tin of diced tomatoes
  • 1 cup of chicken or vegetable stock
  • 500 grams veal and pork mince
  • 1 egg
  • 1 tbs dried mixed herbs
  • 2 tsp dried chives
  • 4 small capsicum peppers, cut in half long ways (I used yellow, but any colour or a mixture of colours would work well)
  • Salt to taste
  • Pepper to taste

Method

  1. Heat oven to 220 degrees. Heat olive oil in a pot over medium heat. Add the onion and garlic and sauté until the onion is softened, approximately 5 minutes.
  2. Remove half of the onion mixture and reserve for the stuffing.
  3. Add the tomatoes and bring to a boil, reduce to a simmer and cook for 15 minutes, stirring occasionally.
  4. Add stock and season with salt and pepper, continue to simmer, stirring occasionally, for another 10 minutes or until slightly reduced (about half a cup reduction).
  5. Remove pot from heat and let stand for 5 minutes, then use a stick blender to blitz the sauce until smooth. (The sauce should be quite runny, if it is too thick add a little water).
  6. Place the mince, herbs, egg, and reserved half or the onion mixture into a bowl. Season with salt and pepper. Using your hands roughly massage the egg through the mince. (The more you work the egg, the more the protein molecules will help bind the mince together).
  7. Drizzle some olive oil over the outside of the peppers, and use your hands to coat. Place the peppers into a casserole dish large enough to fit the peppers snuggly.
  8. Stuff the peppers with the mince mixture up to the top of the peppers. Cook at 220 for 15 minutes.
  9. Remove the casserole dish from the oven. Spoon some sauce over each of the peppers, and pour the remainder into the casserole dish around the peppers (the sauce should still be hot, if not reheat so that it doesn’t cool down the peppers).
  10. Cover the dish with tin foil and return to the oven. Reduce the temperature to 180 degrees and cook for approximately 25 minutes. Cooking times will vary depending on the size and shape of the pepper used.
  11. Dish up the peppers with sauce drizzled over the top and a spoonful of pesto (see recipe here).
Veal & Pork stuffed peppers with tomato sauce
Veal & Pork stuffed peppers with tomato sauce
Veal & Pork stuffed peppers with tomato sauce, topped with pesto (Mint, Parsley, lemon and pistachio)
Veal & Pork stuffed peppers with tomato sauce, topped with pesto (Mint, Parsley, lemon and pistachio)

Tips

Serve with Pesto (mint, parsley, lemon and pistachio)

This dish reheats and freezes well.

Nutritional information can be found here

Recipe: Pesto (mint, parsley, lemon and pistachio)

Mint, Parsley, lemon and pistachio pesto
Mint, Parsley, lemon and pistachio pesto

Ingredients

(Serves 4)

  • 2 tbs (10 grams) mint, roughly chopped
  • 2 tbs (10 grams) parsley, roughly chopped
  • 4 tbs (20 grams) pistachios
  • 1 tbs lemon juice
  • 4 tbs olive oil
  • Salt to taste
  • Pepper to taste

Method

Place all ingredients into the blender and and blitz. You want this to be quite chunky so u can fully appreciate the texture of the pistachios. Mint, Parsley, lemon and pistachio pesto

Tips:

Quadruple the recipe! This pesto can be used as a condiment on any meat, and goes great with burgers and sausages. It also wonderful as a dip for seed crackers, zucchini flats, and vegetable crudités.

To use with fish, substitute the mint for coriander.

It will last for a week in a sealed jar in the fridge, or up to 6 months in the freezer. You may freeze individual portions in an ice tray and take out as required.

Nutritional information can be found here

Whole30 Day Thirteen: Get Stuffed

Breakfast: Spinach and Tomato Omelette

Crudités and Garlic Aioli

Dinner: Veal & Pork Stuffed Peppers with Tomato Sauce, topped with Pesto (mint, parsley, lemon and pistachio)

In the middle of an unplanned shopping frenzy at Harris farms over the weekend I’d scooped up some long yellow peppers. At the time I’d had a vague plan to stuff them. Now faced with an early dinner (as tonight I had tickets for the theatre darhhhling) and no “stuffing”, I hopped on my bike and made a beeline for Woolworths. I was feeling a little overwhelmed that everything I’d normally stuff a pepper with was now contraband. This of course wasn’t strictly true, but as certain key ingredients were disqualified, it was technically true.

I thought about creating an Indian style curried lamb stuffing, but without yoghurt I was less than sold. I had a hankering for something more Moroccan or Middle Eastern in style, however I was now leaning towards pork as the stuffing as I had future plans for lamb this week. Oh decisions decisions!

In the end i found some veal and pork mince. Surely a pesto would work well with it? I don’t think I’ve ever put nuts with veal before, or pork for that matter. After some serious pondering near the bulk bins, I decided pistachio would work best. In the end a nice lemony, minty, nutty pesto provided flavour and texture that really complimented the stuffed peppers and tomato sauce.

Recipe: Veal & Pork Stuffed Peppers with Tomato Sauce

Veal & Pork stuffed peppers with tomato sauce, topped with pesto (Mint, Parsley, lemon and pistachio)
Veal & Pork stuffed peppers with tomato sauce, topped with pesto (Mint, Parsley, lemon and pistachio)

Recipe: Pesto (mint, parsley, lemon and pistachio)

Mint, Parsley, lemon and pistachio pesto
Mint, Parsley, lemon and pistachio pesto

Whole30 7 Day Meal Plan – Day Five: Devil may care

Breakfast: leftover Salmon, butternut squash

I woke up this morning thinking that I had a more energy than the day before, so I jumped out of bed determined to have a productive energetic day. I promptly stubbed my little toe on the bed leg, and consequently was back in bed with a pack of peas on my sprained toe. I guessed at that point my day might not be as energetic as I had initially planned. I did manage to make it out for a good bike ride though. What a perfect Sydney winter’s day! It’s day’s like this when you wonder why you would even bother with summer?

For the second day in a row I’ve had very little appetite. Consequently I skipped breakfast, other than a bullet proof coffee.

Lunch: Greek Salad with perfect boiled eggs

As tempting as this sounded, I still had no appetite at lunch time. Eventually around 2pm I decided I should eat anyway, especially as I was planning on navigating Sydney’s roads on two wheels, a feat that takes a lot of stomach at the best of times. Thus, I decided to make the scrambled eggs, steamed spinach and berries that were originally prescribed for breakfast yesterday.

The recipe was really no different to anything one would expect, except for the optional use of coconut cream in the eggs. I added 1 tbs to the eggs, and they did have a good creamy taste, and no discernible coconut taste. I  topped the eggs with some of roasted red pepper sauce and pesto which worked well, and the red pepper sauce complimented the spinach nicely. The original recipe called for the eggs to be cooked for 5-7 minutes. I feel this is too long for any scrambled eggs. Mine took less than one minute, and that included taking them off the heat intermittently (so they do not over cook).

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Pros: Easy, coconut cream worked surprisingly well.

Cons: Recipe times would have been incorrect.

Rating: 6/10

Would I cook it again: Yeah

Dinner: Pork chops and spiced apple sauce

Dinner was very quick and easy, pan seared pork chops finished in the oven. This method of cooking pork chops worked very well. They cooked evenly and nice and juicy.

While the pork chops were in the oven, the recipe said to use the same pan the pork had been seared in and add onion, apple, apple juice, ginger and allspice. This was to be cooked for approximately 5 minutes until the apple was tender. After 15 minutes I gave up and blended the apple mix. It was quite dry so I added a little water. The apples tasted great  but the texture was unusual as there was still quite a bit of crunch.

I placed the pork on a bed of Cos as I was unable to locate frisee, and I still had a lot of cos from previous meals. Probably not the best substitution, I’m sure something more peppery like rocket or even bitter like chicory would have provided a little more oompf to the meal. I’m glad I wasn’t too hungry today as it wasn’t the most filling of the meals I’ve had this week.

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Pros: Good method for cooking the pork. Great spice mix ratio for the apple.

Cons: Recipe times for the apple sauce were off.

Rating: 6/10

Would I cook it again: The pork chops yes.

Whole30 7 Day Meal Plan – Day Three: The sweet beef of success

I have certainly been feeling reclusive today, hence it was perfect that I spent the day in the sole company of a brisket of beef simmering away in my slow cooker.

Breakfast: Leftover chicken and potatoes with drizzle of pesto

I made the pesto fresh this morning which was very easy and quite good. I do prefer mine a little more herby and I think it could do with a little zest. The spinach was a great idea as it added a nice peppery touch to it, as well as providing an economical way to make expensive herbs go further. I will definitely consider adding spinach to my pesto in the future.

I had to change the recipe as the original called for walnuts which I have a reaction to, so I substituted these for cashews which I thought worked really well.

I did not reheat anything as I didn’t want the chicken to dry out any further, and I adore refrigerator cold potatoes (I’d eaten half before they made to the plate).

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The score below is for the pesto only:

Pros: Liked the pepperiness of the spinach

Cons: Needed a little more zing

Rating:7/10

Would I cook it again: I’d play with it.

Lunch: Mexican tuna in romaine (cos) leaves, leftover slaw and side of fruit.

I had almost no appetite at lunch time. Eventually around 3pm I reached for ranch dressing (again) and mixed a tin of tuna into the left over slaw. However it was only a small snack, as I only managed one leaf of tuna slaw. It was delicious though, and is a great thing to make for a lazy snack at home or to take to work. I will make the Mexican tuna in the future and report back to you Dear Reader.

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Pros: Easy and tasty. Lots of possibilities.

Cons:

Rating:8/10

Would I cook it again: Definitely.

Dinner: Braised beef, butternut squash, mixed salad and greek salad dressing

After smelling the most delicious aroma wafting through the house it was finally time to eat. It was extremely good, comfort food of the highest order. I wish I’d made a larger brisket as the leftovers would freeze very well in the gravy (tip: slice left over meat and place in a ziplock bag with gravy so you can take out and reheat quickly. I’m a big fan of brisket, and was elated when it finally made an appearance on the shelves of one of the local supermarkets.

The gravy itself was fantastic, although it never thickened enough to coat a spoon. The gravy was made by blitzing the the juices, onions and garlic from the pot the beef had been cooking in. If you haven’t tried this before, it is a genius way to thicken gravy. I suspect there was just too much liquid in this case.

I slow cooked the beef for 9 hours, adding the jap pumpkin (yes I swapped to pumpkin as it has far less carbohydrates than butternut squash) in the last 2 hours. Then I threw together a salad using cos lettuce, carrots, mushrooms, celery, cucumber, tomato. I then mixed this with the Ranch Dressing (I swear despite being told to double the recipe I am not even half way through the original jar!). The Greek dressing will have to wait for another day.

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Pros: Falling apart meat that can be easily frozen and reheated. The smell in the house as it cooks.

Cons: Waiting for it to cook.

Rating:8/10

Would I cook it again: Definitely.