Archive for June, 2020

Jun 24

Three Cheese Mac & Cheese

SERVES: 8

INGREDIENTS
100 g butter, plus more for baking dish
450 g macaroni
65 g flour
1 l whole milk
1 1/2 tsp. salt
Freshly ground black pepper
1 tsp. mustard powder
300 g grated cheddar
200 g grated Gruyère
150 g grated Parmesan
125 g bread crumbs
3 tbsp. extra-virgin olive oil
Freshly chopped parsley, to garnish

 

DIRECTIONS

  1. Preheat oven to 190°C (170ºC fan). Butter a 23 x 33cm baking dish. In a large pot of salted, boiling water, cook macaroni until al dente. Drain and set aside.
  2. In a large saucepan, melt the butter. Sprinkle over flour and cook until slightly golden, 2 to 3 minutes. Pour in milk and whisk until combined. Season with mustard powder, salt, and pepper. Let simmer until starting to thicken, about 5 minutes.
  3. Remove pan from heat and whisk in cheddar, Gruyère, and 50g Parmesan. Continue whisking until melted and smooth. Stir in cooked macaroni and transfer to prepared baking dish.
  4. In a small bowl, combine remaining Parmesan with bread crumbs and oil. Sprinkle mixture over macaroni, then season with more black pepper.
  5. Bake until bubbly and golden, 25 to 30 minutes.
  6. Garnish with parsley before serving. Let sit 10 minutes before serving.

 

https://www.delish.com/uk/cooking/recipes/a28830973/3-cheese-mac-recipe/

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Jun 24

Easy Pasta Carbonara

SERVES: 4

INGREDIENTS
350 g spaghetti
salt
large eggs
100 g freshly grated Parmesan
slices bacon
cloves garlic, crushed
freshly ground black pepper
extra-virgin olive oil (optional), for garnish
flaky sea salt (optional), for garnish
freshly chopped parsley, for garnish
DIRECTIONS
  1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 240ml of pasta water.
  2. In a medium bowl, whisk eggs and Parmesan until combined.
  3. Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve fat in skillet and transfer slices to a paper towel-lined plate to drain.
  4. To the same skillet, add garlic and cook until fragrant, about 1 minutes. Add cooked spaghetti and toss until fully coated in bacon fat. Remove from heat. Pour over egg and cheese mixture and stir vigorously until creamy (be careful not to scramble eggs). Add pasta water a couple tablespoons a time to loosen sauce if necessary.
  5. Season generously with salt and pepper and stir in cooked bacon.
  6. Drizzle with olive oil and garnish with flaky sea salt, Parmesan, and parsley before serving.

https://www.delish.com/uk/cooking/recipes/a29063446/easy-carbonara-recipe/

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Jun 24

Chicken Satay

SERVES: 4

INGREDIENTS
FOR THE CHICKEN
stalk lemongrass, ends and outer layer removed, smashed and chopped into 1″ pieces
80 ml coconut milk
225 g boneless skinless chicken thighs, sliced into 1″ pieces
1 tsp. ground turmeric
2 tbsp fish sauce
2 tbsp. brown sugar
2 tbsp. lime juice
cloves garlic, chopped
shallot, chopped
1 tbsp. fresh ginger, chopped
1 1/2 tbsp. chilli paste
FOR THE PEANUT SAUCE
125 g smooth peanut butter
60 ml reserved marinade
1 tbsp. low-sodium soy sauce
1 tbsp. lime juice
1 tsp. lime zest
clove garlic, grated
1 tbsp. freshly grated ginger
60 ml boiling water
Chopped peanuts, for garnish
Freshly chopped coriander, for garnish
DIRECTIONS
  1. Soak bamboo skewers in cold water for at least 15 minutes. In a small saucepan over medium heat, combine lemongrass and coconut milk. Bring to a boil, then remove from heat and let cool for at least 10 minutes. Strain and reserve lemongrass pieces for marinade.
  2. In a medium bowl, toss turmeric and chicken together to coat.
  3. In a food processor, combine coconut milk, fish sauce, sugar, lime juice, garlic, shallot, ginger, and chilli paste and blend until smooth, scraping down sides if necessary. Set aside 60ml marinade for peanut sauce.
  4. Pour remaining marinade and reserved lemongrass into the chicken bowl and toss to coat. Let sit at room temperature for 30 minutes or chill in the refrigerator for 2 hours.
  5. Meanwhile, make peanut sauce: In a medium bowl, whisk all sauce ingredients until smooth and well combined.
  6. Preheat grill to medium-high heat. Remove chicken from marinade and spear 3 pieces onto each skewer. Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each side.
  7. Sprinkle satay with chopped peanuts and coriander and serve with peanut sauce.
https://www.delish.com/uk/cooking/recipes/a30279311/chicken-satay-recipe/

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Jun 24

Easy Baked Ziti

SERVES: 6

INGREDIENTS
340 g ziti
1 tbsp. extra-virgin olive oil
medium onion, chopped
garlic cloves, crushed
Pinch crushed chilli flakes
450 g beef mince
2 tbsp. tomato paste
1 tsp. dried oregano
(400g) can chopped tomatoes
375 g ricotta (preferably whole milk)
2 tbsp. thinly sliced basil, plus more for serving
50 g freshly grated Parmesan
200 g shredded mozzarella
DIRECTIONS
  1. Preheat oven to 180°C (160ºC fan). In a large pot of boiling salted water, cook pasta until very al dente. Drain.
  2. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion is soft, about 5 minutes minutes. Stir in garlic and chilli flakes and cook 1 minute. Add meat and season with salt and pepper. Cook until no longer pink, about 6 minutes, then drain and discard fat.
  3. Stir in tomato paste and oregano and cook 2 minutes more, until slightly darkened. Add chopped tomatoes and season with salt and pepper. Bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavours have melded, 15 to 20 minutes. Remove from heat and stir in basil.
  4. In a large bowl, combine sauce and pasta. Fold in ricotta, leaving large clumps. Spread about half the pasta mixture into the bottom of a 23x33cm (9″-x-13″) baking dish. Sprinkle half the mozzarella and half the Parmesan over the pasta. Top with the rest of the pasta mixture and sprinkle with remaining cheeses.
  5. Cover with foil and bake until cheese is bubbling, about 20 to 25 minutes.
  6. Garnish with more basil before serving.

https://www.delish.com/uk/cooking/recipes/a32764328/ultimate-baked-ziti-recipe/

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Jun 24

Coriander Lime Chicken

SERVES: 4

INGREDIENTS
4 tbsp. extra-virgin olive oil
Juice of 2 limes
5 g freshly chopped coriander
cloves garlic, crushed
1/2 tsp. cumin
Pinch crushed chilli flakes
bone-in, skin-on chicken thighs
salt
Freshly ground black pepper
Cooked white rice, for serving
DIRECTIONS
  1. Whisk together 2 tablespoons oil, lime juice, coriander, garlic, cumin, and chilli flakes. Add chicken and toss to coat. Let marinate in fridge 30 minutes and up to 2 hours.
  2. When ready to cook, preheat oven to 220°C (200ºC fan). In a large ovenproof pan over medium-high heat, heat remaining 2 tablespoons oil. Season chicken with salt and pepper, then add to pan skin-side down and pour in remaining marinade. Sear until skin is golden and crispy, about 6 minutes. Flip and cook 2 minutes more.
  3. Transfer pan to oven and bake until chicken is cooked through, 10 to 12 minutes.
  4. Serve over rice drizzled with pan drippings.

https://www.delish.com/uk/cooking/recipes/a30243568/cilantro-lime-chicken-recipe/

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Jun 24

Easy Chicken Parmesan

SERVES: 4

INGREDIENTS
FOR THE CHICKEN
150 g panko bread crumbs
1/2 tsp. garlic powder
25 g freshly grated Parmesan, plus more for garnish
large eggs, beaten with 1 tbsp. water
70 g plain flour
700 g boneless skinless chicken cutlets
salt
freshly ground black pepper
vegetable oil
100 g grated mozzarella
FOR THE MARINARA
2 tbsp. extra-virgin olive oil
1/2 small onion, finely chopped
cloves garlic, sliced
(x400g) tinned chopped tomatoes
60 ml water
salt
freshly ground black pepper
pinch of crushed chilli flakes
2 tbsp. freshly chopped parsley, plus more for garnish
DIRECTIONS
  1. Preheat oven to 200ºC. Make chicken: Prepare breading station with three large mixing bowls: one bowl with panko breadcrumbs, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour. Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate.
  2. In a deep cast-iron skillet over medium-high heat, add 1/4″ oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper towel–lined plate to drain.
  3. Meanwhile, make marinara: In a medium pot over medium heat, heat oil. Add onion and garlic and cook until soft, 4 minutes. Add in tomatoes and water, season with salt, pepper, and chilli flakes, and let simmer, 10 minutes. Remove from heat and stir in parsley.
  4. Pour sauce into a 9″-x-13″ baking dish and place chicken in sauce. Top with mozzarella and bake until cheese is melty, 10 to 12 minutes. If desired, grill until cheese is golden, 3 minutes.
  5. Garnish with parsley and serve immediately.

 

https://www.delish.com/uk/cooking/recipes/a29029898/easy-chicken-parmesan-recipe/

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Jun 24

Honey Garlic Chicken

SERVES: 4

INGREDIENTS
60 ml low-sodium soy sauce
3 tbsp. honey
cloves garlic, crushed
Juice of 1 lime
2 tbsp. sesame oil, divided
1 tsp. Sriracha
1 tbsp. cornflour
450 g boneless skinless chicken breasts
Salt
Freshly ground black pepper
Sesame seeds, for garnish
Sliced spring onions, for garnish
DIRECTIONS
  1. Preheat oven to 180°C. In a medium bowl, whisk together soy sauce, honey, garlic, lime juice, 1 tablespoon sesame oil, Sriracha, and cornflour.
  2. Season chicken with salt and pepper. In a large oven-safe skillet over medium-high heat, heat remaining tablespoon sesame oil. Add chicken and sear until golden, 4 minutes per side. Pour over glaze and transfer to oven.
  3. Bake until chicken is no longer pink, 25 minutes. Heat grill.
  4. Spoon glaze over chicken and grill until caramelised, 2 minutes. Garnish with spring onions and sesame seeds.
https://www.delish.com/uk/cooking/recipes/a29756469/honey-garlic-chicken-recipe/

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Jun 24

Lemon Garlic Prawns

SERVES: 4

INGREDIENTS
2 tbsp. butter
1 tbsp. extra-virgin olive oil
450 g medium prawns, peeled and deveined
lemon, thinly sliced, plus juice of 1 lemon
cloves garlic, crushed
1 tsp. crushed chilli flakes
Salt
2 tbsp. dry white wine (or water)
Freshly chopped parsley, for garnish
DIRECTIONS
  1. In a large pan over medium heat, melt 1 tablespoon butter and olive oil. Add prawns, lemon slices, garlic, and crushed chilli flakes, and season with salt. Cook, stirring occasionally, until prawns are pink and opaque, about 3 minutes per side.
  2. Remove from heat and stir in remaining butter, lemon juice, and white wine. Season with salt and garnish with parsley before serving.

https://www.delish.com/uk/cooking/recipes/a29664285/easy-lemon-garlic-shrimp-recipe/

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Jun 24

Lemon Pepper Chicken

SERVES: 4

 

INGREDIENTS
65 g plain flour
1 tbsp. lemon pepper seasoning
1 tsp. salt
lemons
450 g boneless skinless chicken breasts, halved
2 tbsp. extra-virgin olive oil
120 ml chicken stock
2 tbsp. butter
cloves garlic, crushed
Freshly chopped parsley, for garnish
DIRECTIONS
  1. Preheat oven to 200°C. In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.
  2. In a large ovenproof pan over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.
  3. To pan, add stock, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly, 15 minutes.
  4. Spoon sauce on top of chicken and garnish with parsley.

 

https://www.delish.com/uk/cooking/recipes/a28866461/lemon-pepper-baked-chicken-breast-recipe/

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Jun 24

Sesame-Ginger Beef

SERVES: 4

INGREDIENTS
450 g skirt steak, thinly sliced into 1/4″ strips
Sea salt flakes
Freshly ground black pepper
3 tbsp. cornflour
1 tsp. plus 1 tbsp. canola oil, divided
450 g green beans, trimmed
cloves garlic, crushed
3inch piece of ginger, peeled and grated
60 ml soy sauce
1 tbsp. rice wine vinegar
3 tbsp. sugar
spring onions, chopped
1 tbsp. sesame seeds
DIRECTIONS
  1. Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated, and set aside.
  2. In a large pan over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water.
  3. Return pan to high heat and add remaining tablespoon oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar, and sugar; stir quickly to coat the beef. Add back green beans, then top with spring onions and sesame seeds. Serve immediately.
https://www.delish.com/uk/cooking/recipes/a28756837/sesame-ginger-beef-recipe/

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