Griddled lamb chops

I’m not brilliant at frying meat or fish. I’m ok with anything that goes in the oven but on the hob I tend mess things up. My mum brought me some lamb chops and this is how she cooks them! Lexie loves chops especially when she’s teething (something to gnaw on!). We are having them with butternut squash and feta salad but we usually have mash or chips with salad. They also go well with puy lentil, goats cheese and beetroot salad.

chops plate

Griddled lamb chops

Prep time: 5 mins
Cooking time: 10 mins

  • Lamb chops
  • Olive oil
  • Salt and pepper

Put the chops in a bowl add some olive oil, salt and pepper covering both sides.

marinate chop

Get your griddle pan (or regular pan but the heavier the bottom the better) and heat it up so it’s really hot – smoking hot. Add the chops and let them sizzle away. After a couple of minutes check the underside, if it’s nice and brown turn the chops over.

turn chop

Blast for another couple of minutes, the heat should still be high. I like my chops rare and very pink so, depending on size of chops, they only need 2 – 3 minutes each side. My mum overcooks her chops because she likes the fat to be all crispy – she does 4-5 minutes each side and more if they are fatties. Once done pop on a warm plate and leave for a few minutes to rest before serving.

cooked chops

Advertisements

Pan tumaca (bread with tomato)

Pan tumaca – bread with tomato – along with a cafe con leche and fresh orange juice is a traditional Spanish breakfast from Cataluyna. Lexie absolutely loves this and I give her a little bowl of tomato with rounds of toasted baguette which she dips into the bowl! I eat it all the time, including at work where my colleagues thought I was mental. I’d reply: “Yes well the rest of the world thinks you and your marmite are mental so ya boo to you.”

nummy matos

Pan tumaca is nice at any time of the day as a snack or a side dish. Often, if not being served for breakfast, you rub a bit of garlic on the bread too. As a snack I like it with slivers of manchego and/or jamon serrano.

Pan tumaca

Prep time: 5 mins
Cooking time: 2 mins

  • Fresh or toasted baguette/ciabatta/white sourdough/pugliese
  • Tomatos – vine ideally
  • Olive oil
  • Salt
  • (garlic – optional)
  • (manchego/jamon serrano – optional)

toms ing

Get the tomatoes and cut them in half. You can just rub the tomato onto the fresh or toasted bread but its more economical to grate it. Grate the cut side till you get to the skin then discard the skins.

tom sauce

Lewis adds olive oil to the grated tomato, I don’t. I spread the tomato on the bread then drizzle with oil and sprinkle with salt. Its so yummy – salt for breakfast!

If you want to have the garlic rub one clove on the bread before you add the tomato.

pan tuma

No time pasta with peas

See I told you we were the pasta family. This recipe is for when I’ve no time to cook (i.e. got home late with nothing ready to heat up in the fridge). It’s really easy and Lexie loves it.

pasta peas

Pasta with peas and parmesan

Prep time: 2 mins
Cooking time: 8 – 12 mins depending on pasta

  • Pasta
  • Frozen peas
  • Parmesan
  • Olive oil
  • Squeeze of lemon (optional)
  • Fresh basil or parsley (optional)

Cook your pasta as normal and 2 minutes before it’s done add the frozen peas. Drain, put back in pan and drizzle with olive oil and a squeeze of lemon. Serve with lots of parmesan and chopped fresh basil or parsley if you have any. If I’m eating this with Lexie I add salt to mine!!

A nice variation is to add chopped courgettes to the pasta at the start of cooking. If you do this version add a bit more squeezed lemon at the end – courgettes looove lemon.