Chicken Cacciatore with Olives and Herbs
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 200g mushrooms, sliced
- 1 can (400g) diced tomatoes
- 1/2 cup pitted black olives
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper
- Fresh parsley leaves, chopped
Method:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Season the chicken thighs with salt and pepper. Add them to the skillet, skin-side down, and cook until golden brown and crispy. Flip the chicken and cook for another 2-3 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion, garlic, red bell pepper, and mushrooms. Sauté until the vegetables are softened.
- Stir in the diced tomatoes, tomato paste, olives, dried oregano, and dried thyme. Season with salt and pepper to taste.
- Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet with a lid and simmer for about 30 minutes or until the chicken is cooked through and tender.
- Sprinkle with fresh parsley leaves before serving.
Eggplant Parmigiana with Fresh Basil
Ingredients
- 2 large eggplants, sliced into 1cm thick rounds
- 2 cups marinara sauce or tomato passata
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, torn
- Olive oil
- Salt and pepper
Method
- Preheat the oven to 200°C.
- Place the eggplant slices on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for about 15-20 minutes or until golden and tender. Set aside.
- In a baking dish, spread a thin layer of marinara sauce or tomato passata on the bottom.
- Arrange a layer of roasted eggplant slices on top of the sauce.
- Sprinkle some grated mozzarella and Parmesan cheese over the eggplant slices, followed by torn fresh basil leaves.
- Repeat the layers until all the ingredients are used, ending with a layer of cheese and basil on top.
- Cover the baking dish with foil and bake in the oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Allow the dish to rest for a few minutes before serving.
- Serve the Eggplant Parmigiana with a side of fresh basil leaves.
Spaghetti Bolognese
Ingredients
- 400g spaghetti
- 500g ground beef
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, grated
- 1 celery stalk, finely chopped
- 100-200g sliced mushroom
- 400g canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon fresh or dried oregano
- 1 teaspoon fresh or dried basil
- Salt and pepper
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Method
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large saucepan, heat some olive oil over medium heat. Add the ground beef and cook until browned.
- Add the onion, garlic, carrot, mushroom and celery to the pan. Cook until the vegetables are softened.
- Stir in the crushed tomatoes, tomato paste, dried oregano, and dried basil. Season with salt and pepper to taste.
- Reduce the heat to low and simmer the sauce for about 20-30 minutes to allow the flavors to develop.
- Serve the spaghetti with the Bolognese sauce on top.
- Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.