spicy pancetta & basil penne

handful fresh basil
1 red chili, de-seeded and finely sliced
100g pancetta
handful sun-blushed tomatoes
penne pasta
olive oil
Maldon
freshly ground black pepper
Parmesan

Bring a saucepan of water to the boil. Add penne and cook until al dente. Meanwhile, gently fry pancetta and chili. Once pancetta is crisp, add roughly chopped tomatoes and cook for one minute. Turn off the heat and add 1/2 torn basil leaves, salt and pepper. Drain pasta and add to pan with rest of basil and a generous grating of Parmesan. Add slosh of olive oil as required. Toss and serve.

simple mexican salsa

tomatoes
red onion
lime juice
chili (if desired)
squeeze of lime
coriander

chop tomatoes, onion and coriander as chunkily or finely as you like. place in bowl and add lime juice and chili if desired. stir and set aside to allow flavours to intermingle.

~options~
substitute whatever you like for the tomatoes - try mango, orange, pineapple, cucumber, beans

carnitas

Carnitas for me is the test of a Mexican restaurant. There are many variations but in my view all it needs to taste of is the meat itself, and it should be rendered down until the pieces are falling apart. Served with small tortillas, carnitas should be picked up with your fingers, piled onto a tortilla, topped with a squeeze of lime and some salsa of tomatoes, onion and coriander - and washed down with beer, refrescos or Margaritas.

1kg pork shoulder, 2cm cubes
salt
2 oranges
water
25g lard

Melt lard in heavy bottomed pot and brown pork pieces, cover with water and boil gently until water has evaporated - will take 30 minutes to 1 hour. Once water has evaporated, gently cook over a low heat, add the juice of 2 oranges and salt, continue to cook, stirring regularly. Once meat has browned and broken into smaller fibres, it's ready.

Serve with tortillas, lime segments, salsa, guacamole, refried beans, etc.

decadent brownies

1.5c flour
2c icing sugar
4T cocoa

300g dark chocolate (minimum 70%)
180g butter
4T golden syrup
4 large eggs
2t vanilla essence

~optional~
Add a couple of handfuls of walnuts or pecans

Heat oven to 180C (fan). Grease and line a 30X20X3cm slice tin with butter and baking paper.

Sift flour, icing sugar and cocoa into a bowl and set aside. Melt chocolate in a bain marie. Remove from heat and beat in butter and golden syrup. Allow to cool to room temperature. Beat eggs and vanilla and add to chocolate. Add to dry ingredients and beat until blended. put into tin and smooth surface.

Bake for 30-40 minutes. To test, put knife tip into centre - it should come out with some crumbs and sticky mixture clinging to it - but not too much! Allow to cool in tin. Turn out and remove paper. Cut into squares and dust with icing sugar.

Serve as they are or with a dollop of cream and some berries or coulis.