Pearl Barley and Marinated Steak

This evening I wanted to make something a little different so rummaged through my cupboards and found a few ingredients which I threw together with some steak.... it ended up being absolutely delicious, so I'm sharing this lovely recipe...definitely give it a go, the mixture of flavours is wonderful :)

Pearl Barley and Marinated Steak

1 1/2 cups Pearl barley
4 Roasted red peppers
6 Artichoke halves (jar)
5 sundried tomatoes
Big Handful of flaked almonds (toasted)
Big Handful of walnuts (toasted)

2 steaks
Zest of 1 lemon
1 tsp rosemary
4 tbsp garlic oil

Boil 8 cups of water with a pinch of salt and a glug of oil. Once it comes to the boil pour in the 1 1/2 cups of pearl barley and reduce heat to a simmer and simmer for about an hour until all the water is absorbed.
Leave to rest and cool. I made mine in the morning to use in the afternoon.

Mix the steak marinade ingredients together and pour over the steaks. Leave to rest for at least a few hours.

Heat some oil and a bit of butter in a frying pan on a medium/high heat. Place the steaks in the pan and cook for about 4 minutes on each side (depending on size and how you like your steaks)

Once cooked, remove from the pan and put on a warm plate and leave to stand while you make the pearl barley salad.

When you are ready to make the pearl barley salad, heat about 1 tbsp of garlic oil and a knob of butter in a frying pan over a medium heat and add the pearl barley and heat through.

Add the roasted red peppers, sundried tomatoes, and artichokes and stir through on the heat.

Remove from the heat and stir through the walnuts and almonds.

Place some of the pearl barley salad on a plate and place, cut strips of steak on top and enjoy :))

Stromboli with a roasted red pepper and garlic dough

It's been another busy cooking and baking day so I have a few recipes for you, starting off with Stromboli with a roasted red pepper and garlic dough.

Stromboli (with a garlic and roasted red pepper dough)

Dough
Pizza dough (check my homemade pizza recipe)
Garlic oil
2-3 Roasted red peppers (in a jar or you can make your own) sliced

Filling
1 Onion finely chopped
1 garlic clove sliced
35g diced pancetta
a sprinkling of Rosemary
1/2 tsp oregano
1 tin of Plum Tomatoes
Salt and pepper to taste

Cheese of your choice-Mozzarella, goats cheese, Parmesan

6 Basil leaves

Add the ingredients of the dough to a bowl and add two tablespoon of garlic oil and the chopped roasted red peppers and mix with the water and knead for 5-10 minutes
Leave to prove for around 2 hours until doubled in size

Make the filling
Fry the onion in a pan until softened and add the pancetta and cook for a couple of minutes. Add the garlic, rosemary and oregano and cook for a couple of minutes.
Pour in the tinned plum tomatoes and break the tomatoes up in the pan and mix well. Season well with salt and pepper and simmer on a medium heat until the sauce has reduced slightly.

Line a baking sheet with baking paper

Place the dough on a well floured surface and knock back

Place the dough on the baking sheet and roll it out into a rectangle with a thickness of a pound coin.

Spoon some of the sauce onto the dough and spread evenly across. Sprinkle the cheese over and then place the basil leaves randomly across the dough.

Using the baking paper, start to roll the dough up like a Swiss roll and once rolled, place in a pre heated oven (200/190c) for around 25 minutes.

Remove from the oven and enjoy :)

Mediterranean Filo Parcels

If you happen to have some filo pastry left over, why not whip up a quick and yummy lunch of Mediterranean Filo Parcels

Mediterranean Filo Parcels

4 long sheets of filo pastry
Olive oil
6 Pancetta strips
Goats cheese grated
Basil leaves
4 Cherry tomatoes halved
Olives - black or green, sliced or if small add whole.

Pre heat the oven to 170/160c fan
Cut the pancetta into 3cm strips and gently fry until just cooked, this will only take a minute or so.
Line a baking sheet with baking paper. Lay two sheets of the filo pastry out on the baking sheet and lightly brush some olive oil over the tops.
Lay half of the pancetta strips in the middle of the filo pastry. Add half of the grated cheese, tear up some the basil leaves and place on the cheese, add half the tomatoes and olives.
Fold over one side of the filo pastry to cover the filling, repeat with the other side and bring in the sides. Lightly brush with olive oil and continue with the other parcel.
Place in a pre heated oven and cook until golden on top, about 10- 15 minutes.

Love Heart Pasta with Sausage, Pancetta and Peas

I hope everyone is enjoying their week :) The weather has gone pretty cold again so needed something warm and hearty for dinner so this dish is perfect, would also be great for some summer alfresco dining...it really is absolutely delicious :)

Love Hearts Pasta with Sausage, Pancetta and Peas
(amore cuori con salsiccia, pancetta e piselli)

1 tbsp Butter
2 tbsp Olive Oil
1 Onion (chopped)
4 Sausages (cut into chunks)
65g Pancetta
1/2 cup dry white wine
1 Tinned tomatoes
1/4 cup heavy cream
A good handful of Frozen Peas (cooked through either in microwave or on the hob)
Salt and Pepper to taste
Half a teaspoon of sugar
200g-250g shaped Pasta (we used love hearts but feel free to use any pasta you want)

Heat the butter and oil together in a pan over medium heat. Add the onion and stir until lightly golden and soft. Raise the heat to medium/high, add the sausage and pancetta, and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage has a golden brown color.
Add the wine and stir until almost all of it has evaporated. Add the tinned tomatoes and cream and season with salt and pepper and add the sugar. As soon as the sauce comes to a boil, reduce the heat to low and simmer, uncovered, until it has a medium-thick consistency, about 10 minutes. Stir in the peas.
Meanwhile, bring a large pot of water to a boil over high heat. Add pasta and cook until the pasta is tender but still firm to the bite (al dente)
Drain the pasta and place in the pan with the sauce and mix until the pasta and sauce are well combined.
Serve and sprinkle with Parmigiano if desired.