Pesto, Mozzarella & Prosciutto flatbreads

​A very quick, very tasty, lunch or brunch in under 10 minutes.

Ingredients:

Folded Flatbreads - I recommend the flame grilled from Aldi

Green or Red Pesto

Mozzarella Ball

Prosciutto 4 thin slices 

Extra Virgin Olive Oil

Sea Salt & Black Pepper

Pinch of Chilli Spice Mix optional 

Method:

I use my Airfryer for these, but conventional fan oven just as good, but will take a little longer that’s all.

Add your flatbread to a preheated oven 180 degrees for 2 minutes. Take them out & cut in half.

Add 2 slices of Prosciutto to each half. Tear off equal portions of the Mozzarella and place on top of the Prosciutto. Add a teaspoon of Pesto on top and spread out to cover the Mozzarella. 

Drizzle with Extra Virgin Olive Oil & back into the oven for 3 minutes on 180 degrees. Check in then & give another minute or two, you want the Mozzarella melted down.

Once done to preference, take out, season with Sea Salt, Black Pepper and your spice seasoning. 

Next time round I’ll be adding some chargrilled peppers as know this will be a great addition. 

Tuck in! 

Skinned Pork Sausages with a fresh tomato based sauce

​Ingredients:

One pack of pork sausages, five garlic cloves, fresh basil leave. tomato purée, two tins of chopped tomatoes of your choice, jar roasted peppers, one large white onion, or two medium sized white onions, one mozzarella ball, one chicken stock pot or cube, one courgette, dried mixed herbs and a chicken seasoning mix.

Additions: 

Sea Salt & BlackPepper, 1 teaspoon of sugar, glug of oil to fry gently fry/soften the veg, I used rap seed oil. Extra virgin olive oil. I cast iron pan with lid or an oven proof deep frying pan with lid.

Method:

Finally dice the white onion and courgette together with your garlic.

Preheat your pan with a glass of oil on a low heat, then add your chopped onions. I had a good crack of salt, black pepper and chicken Caesar mix at this stage. Stir frequently keeping a low heat until the onions start to become translucent, roughly 4-5 minutes.

Then add your courgettes again, season with salt and the chicken mix continue, stirring for 2 to 3 minutes and then add your garlic.

Continue to stir frequently on a low heat for 3-4 minutes, then add a tablespoon of tomato purée and 7-8 roasted peppers.

Continue to stir frequently on a low heat then add your tinned tomatoes, chicken stock pot, 200ml of water & a tablespoon of sugar. Give a good stir & mix all together. At this point turn the heat to a medium level. 

Whilst your sauce is now starting to reduce, take your pork sausages from the fridge and lightly score the side of a sausage and peal off skin. Don’t cut too deep, it’s only the skin/surface you want to cut through. 

Skin all 6 sausages, discard the skins and then depending on the size of your meatball, I break it sausage into thirds and roll each ball to form a meatball.

Add your meatballs straight into your sauce, and then add 7-10 basil leaves. Once in give a stir so your meatballs are submerged within your sauce. 

Add you lid to cover 3/4 of the pan & reduce the sauce for 30/40 mins, stirring often.

Depending on if you want smooth sauce or a chunky sauce, if smooth like I have done here as my kids are a bit fussy and it’s just easier to hide the veg, take out your meatballs set to one side and then blend your sauce to the consistency that you want. 

Then re add your meatballs, more basil leaves, tear your mozzarella ball into small pieces & add to the sauce. I add a little drizzle of extra virgin olive oil here. 

Cover with the lid, but not all the way shut, you still want the steam to escape so the sauce continues to reduce. Add to pre heated oven 180 degrees for 30/40 minutes.

Season to taste if need be, then serve with either your choice of pasta or with crispy roasted potatoes and chorizo.

Pasta for us today!