Just looking at these ingredients you know what this is going to taste like, and this really does live up to the expectations. Great flavour combinations literally stuck together with soft stringy mozzarella.
For a while now I’ve been banging on about big pasta, you know the Rigatoni’, tortellini they carry more flavour and feel more substantial well I am going to add to it. I like big pasta and really small pasta. I’m still not a fan of spirals and tubes. Orzo pasta is amazing and in a dish like this when everything is combined with a melted cheesy goodness, it feels just as satisfying. The combination of chorizo, tomato and mozzarella is practically unrivalled in the food world. The only thing that could make this better is basil. I’m not sure why it wasn’t in the recipe. That lovely fragrant taste of Basil would have been a welcome voice in this harmony of flavours. I’m nit picking, this meal is fantastic.
So to make this, half your cherry tomatoes and roast them in the oven with a sprinkling of salt and pepper and a little sugar for about 10 minutes at 200 degrees. Fry your chopped onion and garlic in a pan with a little oil until soft, then addyour thyme leaves, tomato purée and chorizo for another couple of minutes. Once the chorizo starts releasing it’s amazing oil add the orzo. Mix it all up so it gets coated in all those incredible flavours. Pour in the water, add the stock and let it simmer until the orzo has soaked up all the liquid. Add more water if you need to but make sure the pasta is just cooked and still retains a little bite in the middle. Once the orzo is cooked mix in your mozzarella some parmasan and the cherry tomatoes. Add the spinach on top and put a lid on for a few minutes until it has all wilted. Serve it with a sprinkle of parmasan
This tastes so good you wont even care that by the time you’re finished your chin will be covered in soft stringy mozzarella. I sat there for an hour after picking it out of my beard, before you ask yes I did eat it and i’m not even sorry. And neither will you be.
This is a Hello fresh meal see the recipe at www.hellofresh.co.uk
I wasn’t going to post this one as I don’t like the photos and to be honest, although the dish was nice I wouldn’t say it had a wow factor worthy of posting. I liked the orzo and the way it was cooked it was like a risotto with pasta. Although like my wife said why didn’t we just have risotto. The salad was nice, nothing special. I’m a big fan of rocket so it was nice to have that and it added that lovely peppery flavour (that reminds me I need to grow more rocket)
The reason for this post though was the pesto. You had to make it yourself which for someone just starting their cooking adventure is like letting a junior doctor do brain surgery, well not quite but you get my drift. When you taste pesto it’s very complex , there’s big flavours and being able to create that gives you a real sense of achievement. Ok, now I have made it I know how simple it is but still.
This pesto had basil and rocket mixed which gave a different flavour to what you are used to from a jar. I added more oil than it said as it was like a sponge. Pesto you buy in a jar always has Excess oil. This however just soaked it up. Not that I’m complaining those of you who have read my other posts know I would be happy drinking olive oil from the bottle.
This is not my recipe. This recipe came with our Hello Fresh box. www.hellofresh.com
Follow the link to the recipe on their website here.
I could have sworn if I had looked up while eating this I would have seen white washed walls and crystal clear turquoise water. This really is the Mediterranean in a bowl. The lamb and the feta talk to you of comfort, family and Greek tradition. While the orzo pasta gently whispers in your other ear of passion and style that only the Italians can. The fusing of the two gives you something that is as much at home at a romantic candle lit dinner for two as it is around a great big table filled with family.
I may have used a bit to much olive oil in the pan for the vegetables, but I love olive oil. The meatballs weren’t sealed in a pan they were added raw to the vegetables and cooked with them. It’s only when you taste the finished dish that you realise why, all the juices that would have been sealed into the meat have now mixed in with the oil and vegetables. The lambs flavour is robust enough to handle loosing these juices and still have that delicately sweet flavour.
This is definitely up there with my favourites from Hellofresh.