The following recipe is a guest post by Anonymum from The Nook of Oz.
Olive oil
1 medium onion (finely chopped)
250 grams of salami {diced}
100g diced bacon
1 teaspoon crushed garlic {from a jar}}
!/2 teaspoon crushed chilli {or to taste, again a jar}
2 x 400g tin of Roma tomatoes
1/3 cup wine {red or white, either will do}
2 teaspoons sugar
500 gms pasta
Put water on for pasta
Heat oil, sweat onion, garlic, chilli, salami and bacon until onion is transparent. Add tomatoes, wine and sugar, bring to a medium simmer. Once water is boiled add the pasta. By the time your pasta is cooked, the sauce will have boiled down to a decent thickness.
Serve with fresh crusty bread and the rest of the wine
It’s enough for the 2 of us for dinner and we can both have lunch the next day as well…if it’s only for one the ingredients would need to be adjusted. Everything can be added to or taken from depending on taste.
This one is so totally slack it scares me 
You’ll need:
- a tablespoon of olive oil,
- a kilogram of chicken legs (AKA drumsticks),
- a 400-or-so gram tin of champignons,
- a 400-or-so gram tin of mushrooms in butter sauce,
- a 400-or-so gram tin of tomatoes (diced, whole, doesn’t really matter),
- 3-4 shallots cut roughly, and
- salt/pepper/stock cubes to season
Heat the oil over medium heat in a large saucepan with a lid. Put the chicken in. When browned, empty the tins into the saucepan. Chop the shallots and add. Season. Throw lid on. Leave for an hour. Throw some pasta in with the chicken (or cook it separately if you can be bothered doing at least part of it properly) :). Serve.
Serves 4 normal people, two hogs, or one batchelor for a couple of days including lunches.
This recipe is adapted from one that Stephanie Alexander wrote in The Cook’s Companion (one of my favourite cookbooks of all time). It serves two people as a main or four as an entree.
You will need:
- 500gm Scallops (frozen are fine, thaw first)
- one onion, chopped finely
- two cloves garlic, chopped finely
- two sticks celery
- two tablespoons olive oil
- chopped red capsicum
- 425gm tin tomatoes
- one or more of basil, thyme, rosemary, oregano
- salt and pepper to taste
- 1/4 cup white wine
Brown a finely chopped onion in a tablespoon of olive oil. Add a 425gm tin of chopped tomatoes. Add whatever herbs you have from this list: basil, thyme, rosemary, oregano, as well as some salt and pepper, and cook until the tomatoes are a nice salsa-y consistency. To the tomato mixture add a chopped red capsicum, two cloves chopped garlic and two sticks of celery. Cook until the celery starts to soften.
Heat a separate pan - when hot add a tablespoon of olive oil. When very hot add 500gm scallops out of the shell (the Coles supermarket frozen ones, while not as good as fresh, certainly serve in this faux cuisine version) and sear for not more than one minute, turning gently two to three times. Pour in 1/4 cup white wine. Not more than a minute later, add the tomato/vegetable mixture and stir through, cooking for not more than one additional minute (in other words, the scallops are not cooked for more than 2 1/2 minutes total). Serve immediately in big bowls.
Stephanie recommends serving it with toast - we rarely eat carbohydrates of an evening so usually avoid bread, but I think it would be a good accompanyment. She also recommends making the tomato sauce from scratch using fresh tomatoes - this would be a nice touch in the summer/autumn.
This recipe was adapted from one originally posted on Facibus Reviews.
