Tunisian Peppers with Poached Eggs

This is a great meatless Monday dish that packs tons of flavor!

2 tbsp olive oil
1 medium red onion, sliced thin
2 garlic cloves, minced
6 red bell peppers, 1/2”-wide strips
1 large tomato, chopped
1 – 2 tbsp harissa paste
8 large eggs
1 tsp white vinegar

Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add peppers and 1 tsp salt and cook, stirring often, until peppers are wilted, 5—8 minutes. Add tomato, harissa, and 1 c water. Reduce heat to medium-low and cook, stirring often and adding more water if too dry, until peppers are soft, 15—20 minutes.

Poach the eggs. Serves atop the peppers.

Serves 4.


Corn and Turkey Meatballs

Another winner from Ottolenghi! These meatballs are nice and moistens suace adds a nice sweetness.  I also made his spicy carrot salad.

Select items to add to your ‘On-The-Go’ shopping list

2/3sweetcorn kernels (fresh or frozen)
3 slices of stale white bread, crusts removed, chopped
1 lb ground turkey
1 egg
4 green onions, finely chopped
2 tbsp finely chopped parsley
2½ tsp ground cumin
1½ tsp salt
½ tsp black pepper
1 garlic clove, crushed
sunflower oil for frying

Roasted pepper sauce:
1 jar roasted red peppers
3 tbsp olive oil
1 tsp salt
1 oz cilantro, leaves and stalks
1 garlic clove, peeled
1 small mild chilli, deseeded
2 tbsp sweet chilli sauce
2 tbsp cider vinegar

For pepper sauce, combine all ingredients in a food processor and process till smooth.

Preheat oven to 400.

In a large non-skillet, heat corn overnight medium high heat, and roast until browned. Cool.

In a large bowl, combine all ingredients, and use your hands to combine. Form into golf ball sized balls. 

Reheat the skillet with 1 TBSP oil over medium heat and cook meatballs until browned. Place on a pan and heat in oven for an additional 5 minutes until cooked through.

Serve with sauce.

Serves 4.

Turkey Meatballs with Red Pepper sauce

These yummy meatballs are inspired by Ottolenghi – yup been cooking enough of his recipes to start making tweaks. I love these because there are plenty of leftovers for lunch.

3/4 cup sweetcorn kernels (fresh or frozen)
3 slices of stale white bread (I used Hawaiian rolls)
2 TBSP milk
1 lb ground turkey breast
1 egg
8 green onions, finely chopped
4 TBSP finely chopped parsley
2 ½ tsp ground cumin
1 ½ tsp salt
½ tsp black pepper
1 tsp ground coriander
1 garlic clove, crushed

Roasted pepper sauce
2 roasted red peppers
3 sweet & hot red peppers
1 tsp salt
a handful of cilantro, leaves and stalks
1 garlic clove, peeled
2 TBSP cider vinegar

Combine red pepper ingredients in a blender. Process until smooth, then taste and adjust the salt if necessary. Set aside.

For the meatballs, place a heavy non-stick frying pan over a high heat and throw in the corn kernels. Toss them in the hot pan for 2-3 minutes, until lightly blackened. Remove and leave to cool.

Soak the bread in milk for a minute, then squeeze well and crumble it into a large bowl. Add all the rest of the ingredients and mix well with your hands.

With wet hands, shape the mince mix into balls, about the size of golf balls.

Cook them in small batches over medium heat until they are golden brown all over and cooked through.

Serve with sauce on the side.

Serves 4 – 6.

Salmon with Red Pepper and Hazelnut Salsa

Another winner from Ottolenghi! This salsa is amazing! I used jarred roasted red peppers and toasted hazelnuts to make it an even quicker meal.

2 roasted red bell peppers, chopped into 1/4 inch dice
2 TBSP olive oil
4 TBSP hazelnuts, toasted & chopped
4 TBSP chives, chopped
1 clove garlic, minced
Zest and juice of one lemon
2 TBSP apple cider vinegar
Salt and pepper
4 salmon fillets
Olive oil
Salt and pepper

Combine peppers, olive oil, hazelnuts, garlic, lemon, vinegar, chives and salt and pepper in a small bowl. Let set for at least 30 minutes.

Heat grill on high. Brush salmon on both sides and season with salt and pepper. Cook on high heat about 3 minutes per side.

Serve with salsa.

Serves 4.

Wild Boar Meatballs


This was inspired by my favorite Itialian cooking magazine, La Cucina Italian. I had some wild boar, but you could use ground beef, lamb, or whatever ground meat you prefer and it would still me amazing.

1 lb ground meat
1 cup pecorino cheese, grated
3 slices Proscuitto finely chopped
1/4 c parley, chopped
1 – 2 red bell peppers, 1/4 inch dice
1/4 c kalamata olives, sliced in half
1/2 TBSP butter
1/2 TBSP olive oil
1/4 c white wine

Combine meat, cheese, Proscuitto and parsley, add salt and pepper. Form into small meatballs.

Heat skillet over medium heat, add butter and olive oil. When shimmering add meatballs and cook about 3 min, turn, then add peppers, wine and olives. Cook a couple more minutes. If pan starts to dry add more wine.

Serves 4.