Emma It’s Christmas – and the cook book foodie gifts are flying off the shelves
If you want to introduce your foodie friends to more joy and fun over the festive period with their cooking then this is the book to choose.
‘Comfy’ as the title suggests, is a cookery book full of wonderful mouthwatering recipes that tap into your sense of warmth and joy, especially at this time of year. Chapter heading titles are very descriptive with options such as Weeknight Comforts, Fail-Proof Fakeaways, and No Forks Needed to name but a few.
The author has written the recipes in a clear style with easily accessible ingredients, including a range of food options to embrace every meal time. Here are a few examples to tempt your tastebuds:
Slow Cooker Chicken Curry
Burrata Caprese Pasta
Loaded Baked Potato Soup
Honey Butter Chicken
Harissa Halloumi Skewers
Southern Style Beans
Saucy Wings and Wedges
Try this tasty Pasta recipe from the list above. Chris suggests using good-quality oil and tomatoes to give this dish maximum flavour.
Burrata Caprese Pasta
Serves 2
Ingredients
3 cloves of garlic, finely diced
1 tbsp balsamic vinegar
2 tbsp extra virgin oil
¼ tsp each, salt, black pepper plus extra to taste
300g cherry tomatoes, halved
200g spaghetti, or long-cut pasta of choice
1 small bunch of fresh basil (approx 30g), leaves chopped (save a few whole leaves to garnish)
1 x 150g ball of burrata (or similar size), at room temperature
Method
Preheat the oven to 180 degrees C (gas mark 4)
In a baking dish, whisk together the garlic, balsamic vinegar, extra virgin olive oil and salt and pepper. Toss in the halved tomatoes, then roast in the oven for 10 minutes. Take them out, give them a mix, then pop them back in for another 10-15 minutes, or until softened and slightly shrivelled. Timings will depend on the size and juiciness of your tomatoes, so be vigilant
Meanwhile cook the pasta in a saucepan of salted boiling water until al dente. Don’t drain
Take the tomatoes out of the oven, then use tongs to transfer the cooked spaghetti straight from the pan into the baking dish, embracing any excess pasta water that comes with it. Add the basil, then give everything a good toss to emulsify the water with the oil. You want to form a glossy and slightly saucy texture around the spaghetti. If the pasta begins to dry out, just toss in some extra pasta water a splash at a time. Check for seasoning and adjust accordingly.
Serve the spaghetti on a plate with some extra basil leaves and the ball of burrata in the centre. Slice open the burrata to serve, then tuck in and enjoy.
Well worth the effort and ideal as a sharing plate for two.
Recipe notes are included at the end of every page – ideal whether you are a beginner or an experienced cook.
Comfy is a perfect Christmas gift to give a foodie or just buy it for an addition to your own bookshelf. There are recipes to suit all tastes.
Chris Collins, is a recipe writer and developer of ‘Don’t Go Bacon My Heart’, the viral blog and Instagram account.
Photography by Haarala Hamilton. Published by Penguin Michael Joseph. Comfy is available from all the normal book outlets.
Burrata Caprese Pasta
Ingredients
- 3 cloves of garlic finely diced
- 1 tbsp balsamic vinegar
- 2 tbsp extra virgin oil
- ¼ tsp each salt, black pepper plus extra to taste
- 300 g cherry tomatoes halved
- 200 g spaghetti or long-cut pasta of choice
- 1 small bunch of fresh basil approx 30g, leaves chopped (save a few whole leaves to garnish)
- 1 x 150g ball of burrata or similar size, at room temperature
Instructions
- Preheat the oven to 180 degrees C (gas mark 4)
- In a baking dish, whisk together the garlic, balsamic vinegar, extra virgin olive oil and salt and pepper. Toss in the halved tomatoes, then roast in the oven for 10 minutes. Take them out, give them a mix, then pop them back in for another 10-15 minutes, or until softened and slightly shrivelled. Timings will depend on the size and juiciness of your tomatoes, so be vigilant
- Meanwhile cook the pasta in a saucepan of salted boiling water until al dente. Don’t drain
- Take the tomatoes out of the oven, then use tongs to transfer the cooked spaghetti straight from the pan into the baking dish, embracing any excess pasta water that comes with it. Add the basil, then give everything a good toss to emulsify the water with the oil. You want to form a glossy and slightly saucy texture around the spaghetti. If the pasta begins to dry out, just toss in some extra pasta water a splash at a time. Check for seasoning and adjust accordingly.
- Serve the spaghetti on a plate with some extra basil leaves and the ball of burrata in the centre. Slice open the burrata to serve, then tuck in and enjoy.
