Archives for category: Truffle Pig’s Recipes

Love comfort food without the discomfort afterwards? This dish is FULL of veggies and made without the heavy coconut cream you find in a lot of curries. It is super quick, super easy and super delicious! This is my version of  one of my hero’s 30 minute meals. Who doesn’t love a bit of Jamie Oliver for dinner?

WHAT YOU NEED

Curry:

  • 2 onions
  • 0.25 pumpkin
  • 1 small cauliflower
  • 1 fresh red chilli
  • 4 cloves of garlic
  • a bunch of fresh coriander
  • ½ a  jar of rogan josh paste
  • 400g tin of chicken
  • 500mL of chicken stock
  • 100g prewashed baby spinach
  • 200g tub of natural yoghurt

Rice:
1 mug of basmati rice

Carrot Salad:

  • 5 or 6 carrots
  • 1 fresh red chilli
  • a bunch of fresh coriander
  • a 2cm piece of fresh ginger
  • 1 lemon

WHAT YOU NEED TO DO

Curry:

Peel and slice the onions and add to the large pan with a splash of water and a few good lugs of olive oil.
Cut the pumpkin into bite size pieces without skin or seeds. Add to the pan.  Cut the cauliflower it into bite-sized chunks, and throw them into the pan and add the chilli. Crush in the unpeeled garlic. Finely chop the coriander (stalks and all). Reserve a few leaves for garnish and add the rest to the pan with the chicken stock. Add the rogan josh paste and the chicken. Season and stir well, then put a lid on. Cook hard and fast, stirring occasionally. While the curry is cooking, always check its consistency and add more stock if needed.

Carrot salad:  

Wash and trim the carrots. Grate them in food processor, using the coarse grater attachment, with the chilli (stalks and seeds removed), the top third of a bunch of coriander and a peeled 2cm piece of ginger. Tip into a serving bowl. Top it off with a good squeeze of lemon juice, zest and olive oil, garnish with coriander leaves.

Serve the curry with rice (I assume you all know how to cook that!) and some yoghurt and coriander on top.

Oink oink,

Truffle Pig.

Spring has finally arrived! This meal is a perfect way to mix comfort food with a fresh summer salad.

What you need:

  • Olive oil
  • 400g of chicken, cut into bite-sized pieces
  • Sea salt and freshly ground black pepper
  • 2 cloves of garlic, peeled and finely sliced
  • 400g handfuls of mixed fresh mushrooms, cleaned and torn
  • 200ml white wine
  • 500g dried spaghetti
  • 500ml cream
  • 200g Parmesan cheese, grated
  • 4 roma tomatoes
  • Fresh mozzarella
  • Balsamic vinegar
  • 200g thick cut bacon cut into little cubes
  • A handful of fresh basil leaves

What you need to do:

Preheat the oven to 200ºC. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil, once heated add the oil and bacon. Season the chicken pieces with salt and pepper and brown them gently in the oil. Add the wine and mushrooms and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water. Add the cream to the pan, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to a ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese, a small bunch of basil leaves and bake in the oven until golden brown, bubbling and crisp. Sprinkle with the rest of the cheese before serving.

While the pasta is in oven prepare the caprese salad. Slice tomatoes thickly and place a basil leave and piece of mozzarella and repeat until you complete a whole circle on a plate. Season with salt and drizzle with balsamic and olive oil.

Oink oink,

Truffle Pig.

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You know those nights when you crave something naughty but know you should have something nice? I have them all too often and as a result  I have out a healthy spin on some not so healthy dishes. Perhaps not the best recipes to follow if you want to look like Kate Moss but you will definitely get your daily intake of veggies and won’t go to bed hungry.  Here are so is how to make my Chilli Con Carne Nachos:

What you need:

  • 0.5kg mince
  • Can of kidney beans
  • Can of crushed tomatoes
  • 6 x small hot chillies
  • Can of corn kernels
  • 1 large carrot
  • 1 large onion
  • 3 tomatoes
  • Bunch of lettuce
  • Natural yoghurt
  • Guacamole (see my recipe)
  • 2 gloves of garlic
  • Taco seasoning
  • Grated cheese

What you need to do:

  • Soften the onion and garlic in a pan with some olive oil until soft
  • Add the mince, taco seasoning, chillies and diced carrot then add the can of tomatoes
  • Bring the mixture to the boil, adding water if needed then leave the simmer for about 20 minutes so all the flavours come together
  • About 3 minutes before serving, stir through the can of corn
  • Serve the mixture into the bowls and top with some grated cheese, chopped tomatoes, bunch of lettuce, guacamole, yoghurt and a handful of corn chips to scope up the goodness!

Oink Oink,

Truffle Pig.

What is the best thing about being a pig? eating. The second best thing about being a pig? Sharing a pig pen with like-minded pigs! Here is a simple and delicious prawn and pasta dish which was perfectly prepared by a fellow pig pen pal, Justin.

What you need:

  • 1kg Green Prawns shelled and de-veined
  • Freshly made pasta
  • 3 garlic cloves finely chopped
  • 2x small chillies finely chopped
  • Zest of half a lemon
  • 3 x punnets of cherry tomatoes
  • Salt, petter and olive oil

What you need to do:

  • Coat tomatoes in oil and seasoning and roast in oven until shrivelled and cooked
  • Mix all the other ingredients in a bowl and set aside for pan frying in olive oil
  • Cook fresh pasta in Salted boiling water when the tomatoes start to blister
  • Throw the green prawns in frying pan and mix in the roasted tomatoes
  • Add the perfectly cooked pasta to sauce mix and make sure the prawns don’t over cook
  • Serve and top it off with a squeeze of lemon and a good handful of chopped parsley.

Any pasta can be used for this dish, any pasta is good pasta in the eye of this pig but make sure it is either made at home or fresh from the farmers markets.

Oink oink,

Truffle Pig.

What you need:

  • 1.5 cups of arborio rice
  • 2 x cups of chicken or vegetable stock
  • 1 x cup of dry white wine
  • A big bunch of mushrooms (swiss brown, flat and shiitake)
  • 1 x brown union
  • 1 x large leek
  • 2 x clove of garlic
  • 1 x bunch of fresh asparagus
  • 1 x bunch of sage
  • Parmesan cheese

What you need to do:

  • Chop up the onion, leeks and garlic into little bits, put them in a hot pan with a bit of olive oil and simmer into they smell delicious and are nice and soft
  • Add the chopped mushrooms and asparagus into the pan and add a bit of stock and a splash of wine and bring to boil
  • Add the rice and stir through and gradually add the reminder of wine and stock until the rice has completely absorbed it and the rice is soft and creamy – taste test the way through and season accordingly. All ingredients have a party in your mouth when dancing with salt.
  • Half way through cooking the risotto, perhaps 8-10 mins through add a little oil to a hot pan and put a bunch of sage in until crisp
  • Serve into bowls, top with sage, parmesan to taste and plenty of vin0 – Forester Estate, Semillon Sauvignon Blanc 2009 went down like liquid gold.

This risotto is like eating a big hug! Healthy and a little heavy, it is perfectly paired with the white wine needed to prepare it and a big palm full of parmesan. For those pigs cutting down on calories it goes perfectly with some grilled chicken and a spinach salad, who knew fungus could taste so good!

Oink oink,

Truffle Pig.

2 Weeks down and 8 days to go…… It has been challenging to say the least and surprisingly I have struggled more with the lack of meat than the lack of Samboys.

On the weekend I travelled to the NSW country side for a wedding, passing the paddocks of cows all I could think of was steak, meat balls and shredded beef nachos. I was secretly hoping the reception dinner would provide me with an obligatory excuse to eat meat at the expense of adding an extra day to the challenge. When I saw the fish arrive at the table my disappointment was as audible as my boyfriend’s amusement. I think he had great satisfaction biting into his roast beef knowing I couldn’t ask him to share it with me.

I am still undecided if this challenge is worth the inconvenience and heart ache but here is the progress of the Porkless Pig Challenge so far:

Mind: Foggy, my energy levels have plummeted and body is telling me go to the butcher.

Body: I have lost 1.5kg from the pork belly, I think that can be attributed to my meals being boring so I don’t go in for seconds and I’m forced to eat more salads because sandwiches generally have meat on them.

Bank: I have a few extra piggy pennies in the bank, but I don’t think you can put a price on good ham.

Despite my complaints I have had some delicious and nutritious delights, the highlights include:

  • Falafel, chickpea and sweet potato salad with lemon tahini dressing
  • Crispy skin salmon with a spinach, bean, asparagus and feta salad
  • Feta, roast capsicum, chilli and herb stuffed roasted field mushrooms
  • Sweet potato roasted in Moroccan seasoning to substitute Samboys

Oink oink,

Truffle Pig.

On Monday my pig pen pal Mark turned our quaint Queenslander into a food stall that looked like it was ripped right out of the Marrakech markets with his Moroccan Mussels!

Delightfully delicious and perfectly accompanied with a crusty ciabatta and spinach & sweet potato salad.

What you need:
• Olive oil
• 1 x brown onion
• 1 x Big chilli
• 2-3 Big garlic cloves
• 1 – 1.5 teaspoons paprika
• 1 – 1.5 teaspoons cumin
• 2 cans of diced tomatoes
• Tomato paste
• White wine
• Salt & Pepper
• Chilli flakes
• Olives kalamata
• 1KG of mussels washed and bearded
• 2 x lemons
• Curley Parsley.

What to do:

  • Chop up the onion, chilli, garlic and add a few splashes of hot olive oil in a large pot. Add paprika & cumin and saute until you can smell them both simmering.
  • Add the 2 cans of diced tomatoes, a decent amount of tomato paste and half a cup of white wine. Stir and simmer until for 10 – 15 minutes while adding salt, pepper and chilli flakes to taste.
  • Add a chopped handful of pitted Kalamata olives and then the cleaned and bearded mussels – make sure most of the mussels are submerged.
  • You can tell the mussels are ready when they have opened.  It shouldn’t take any longer than 10 minutes for . Once cooked (about 10 minutes) add the juice of half a lemon and some lemon zest. Finish on top with chopped parley sprinkled over.

Oink oink,

Truffle Pig.