Recommended

Amazing Marinara Sauce

Amazing Marinara Sauce http://rgfresh.co.uk/wp-content/uploads/Marinara-1.jpg 1500 833 R&G Fresh R&G Fresh http://rgfresh.co.uk/wp-content/uploads/Marinara-1.jpg

Preparation Time

35-40 minutes

Yield: 4 servings

Ingredients

  • 3 cans Italian Plum Tomatoes (I Recommend San Marzano, 26- To 28-ounce Cans)
  • 60 ml Olive Oil
  • 12 cloves Coarsely Chopped Garlic
  • 12 leaves Fresh Basil, Sliced
  • 2 teaspoons Chopped Flat Leaf Parsley
  • 1 teaspoon Salt
  • Freshly Ground Black Pepper

How to make

1) Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.

2) In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it, stirring, for about 5 minutes or until golden brown. If the garlic cooks too quickly, reduce the heat.

3) Add the basil, parsley, salt, and pepper to taste. Cook the mixture for 30 seconds. Add the tomatoes, increase the heat to high, and cook them for about 5 minutes, using a wooden spoon or long-handled fork to break them up, or until the tomatoes boil. Reduce the heat and simmer the sauce for 10 minutes or until the tomatoes break down.

4) Add the reserved tomato liquid. Increase the heat to high and bring the sauce to a boil. Boil it for about 12 minutes or until it starts to thicken. Stir it occasionally and scrape the bottom of the pan to prevent the sauce from burning.

5) Transfer the sauce to a bowl and set it aside for about 1 hour or until it cools to room temperature. Transfer it to a tightly covered storage container and refrigerate for up to 1 week or freeze for up to 1 month. (I freeze one cup portions flat in baggies so I can easily thaw as needed.)

Royal Potato Salad

Royal Potato Salad http://rgfresh.co.uk/wp-content/uploads/potato-salad-1.jpg 1500 833 R&G Fresh R&G Fresh http://rgfresh.co.uk/wp-content/uploads/potato-salad-1.jpg

Preparation Time

35-40 minutes

Yield: 4 servings

Ingredients

  • 800g jersey royals, cleaned but not scrubbed
  • 15 quail eggs
  • 150g petit pois (blanched for 30 seconds and refreshed)
  • 60g parmesan, grated
  • 60g pine nuts
  • 2 cloves garlic, crushed
  • 20g basil leaves
  • 20g parsley leaves, plus extra for garnishing
  • 1 bunch mint leaves, finely shredded
  • 200ml olive oil
  • ½ tsp white-wine vinegar
  • Salt and pepper

How to make

1) Put the eggs in a saucepan, cover with cold water and bring to a boil: simmer for 30 seconds (semi-soft) to two minutes (hard-boiled), according to taste. Refresh in cold water and peel.

2) Cook the potatoes for 15-20 minutes until soft but not falling apart. Meanwhile, put the basil, parsley, parmesan, pine nuts and garlic in a food processor and blitz to a paste. Add the oil and pulse until you have a runny pesto.

3) As soon as they are cool enough to handle, cut the potatoes in two (they will absorb more flavour when hot) and toss with the pesto, peas, vinegar and sorrel. Mix well, even crush the potatoes slightly, so all the flavours mix.

4) Taste and adjust the seasoning, being generous with the pepper. Cut the eggs in half and fold into the salad. Garnish with parsley.

HEAD OFFICE

7 Chancerygate Way, Hawley Lane
Farnborough, Hampshire GU14 8FF

Tel: +44 (0)1483 474041
Fax: +44 (0)1483 476371
E-mail: info@rgfresh.co.uk

POLICIES

SOCIAL