I Love Food Recipes

The recipe Drain a 320g jar of roasted red peppers, then lay the pieces of pepper in the bottom of a roasting tin. Peel 3 juicy cloves of garlic and tuck them, together with 150g of cherry tomatoes, among the peppers. Set the oven at 200/gas mark 6. Tear a thick slice of bread, about 75g in weight, into large chunks and place on the peppers with 700g of chicken wings. Trickle 6 tbsp of olive oil over the lot and bake for about 45 minutes until the bread is golden and the peppers and tomatoes are soft. Remove from the oven. Lift the chicken wings from the tin and keep them warm. Tip the peppers, bread, garlic and tomatoes into a food processor or blender, together with the oil and roasting juices. Process to a thick, brick-red cream. Serve the cream with the chicken wings. Enough for 2. The trick As it bakes, the torn pieces of bread soak up the juices of chicken, garlic and tomatoes, lending a depth you don’t get from just adding the bread raw. Remove it from the roasting tin as s...

The recipe  Halve, stone and peel 2 ripe avocados, put them in a mixing bowl then crush them roughly with a fork. Thinly slice a couple of spring onions and add them to the bowl. Finely shred 6 large mint leaves, and finely chop 1 small, hot red chilli then fold them into the avocado. Tear up a handful of coriander leaves, add to the avocado, squeeze over the juice of a lime and season with black pepper. Toast 2 small tortillas on a hot griddle or frying pan, letting them brown in patches. Lay each warm tortilla on a plate, then divide the mashed avocado between them. Place folds of smoked salmon over the top, a little more coriander and mint, then a trickle of olive oil. Serve immediately. Makes 2. The trick  Soft corn tortillas need only a few seconds warming in a hot pan. If you leave them on the pan too long they will toughen. Get a nonstick pan hot first, so they can brown in about 20 seconds – if you heat them slowly your tortillas will dry out. Turn and warm...

The recipe Toast 50g of flaked almonds in a dry frying pan until golden. Drain a 350g jar of red peppers then put them in a blender, add the almonds, 1 tbsp of sherry vinegar and 5 tbsp of olive oil. Process until you have a thick, rough and orange-red paste. Check the seasoning (salt, vinegar, pepper) then set aside. Warm a griddle pan. Season, oil then lightly brown 450g of pork belly slices (approximately 15cm in length and 4cm thick) on both sides. While the pork is cooking, toss 200g of slim spring onions in olive oil then put them on the grill turning them regularly. They should blacken here and there. Spoon some of the pepper sauce on to plates, add the grilled onions and the pork steaks. Enough for 2. The trick Brown the pork thoroughly on both sides, then lower the heat under the griddle and continue cooking until the meat is cooked right through, turning from time to time. Depending on the thickness of the pork and the heat of the griddle, it should take about 6 m...