How to Make Baked Eggs and Beans Recipe - preparation 15 minutes cooking time 40 minutes Serves 4
Ingredients:
1 tbsp oil
1 red onion, finely sliced
1 red chilli, diced
125g/4oz diced chorizo
2 x 400g/14oz cans chopped tomatoes
a pinch of sugar
1 x 400g/14oz can kidney beans, drained and rinsed
1 bunch of fresh coriander (cilantro), chopped
8 medium (US large) eggs
3 tbsp soured cream
salt and ground black pepper
Method:
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Heat the oil in a large frying pan and gently cook the red onion over a low heat for 10 minutes until softened. Stir in the chilli and chorizo and cook for 2 minutes.
3 Add the tomatoes, sugar and kidney beans and simmer gently for 10 minutes. Stir in the coriander and season to taste with salt and pepper.
4 Transfer to a large shallow ovenproof dish. Make eight small indentations in the mixture at regular intervals and break an egg into each one. Drizzle over the soured cream.
5 Cook in the oven for 15–20 minutes until the eggs are set.
6 Divide among four serving plates and serve hot.
Sunday, May 22, 2016
Mushroom Frittata
How to Make Mushroom Frittata Recipe - preparation 15 minutes cooking time 20 minutes Serves 4
Ingredients:
1 tbsp olive oil
450g/1lb mushrooms, sliced
1 small bunch of fresh parsley, finely chopped
6 medium (US large) eggs,
salt and ground black pepper
salad and crusty bread to serve
Method:
1 Heat the oil in a large deep frying pan set over a medium heat. Add the onion and mushrooms and cook for 5 minutes until tender and golden. Stir in the parsley.
2 Preheat the grill (broiler). Beat the eggs and season with salt and pepper. Pour into the pan and stir into the mushroom mixture.
3 Cook over a low heat for about 8–10 minutes until the omelette is set and golden brown underneath.
4 Pop the frittata under the hot grill for 4–5 minutes until just set and browned on top.
5 Slide onto a plate, cut into wedges and serve hot or warm.
Ingredients:
1 tbsp olive oil
450g/1lb mushrooms, sliced
1 small bunch of fresh parsley, finely chopped
6 medium (US large) eggs,
salt and ground black pepper
salad and crusty bread to serve
Method:
1 Heat the oil in a large deep frying pan set over a medium heat. Add the onion and mushrooms and cook for 5 minutes until tender and golden. Stir in the parsley.
2 Preheat the grill (broiler). Beat the eggs and season with salt and pepper. Pour into the pan and stir into the mushroom mixture.
3 Cook over a low heat for about 8–10 minutes until the omelette is set and golden brown underneath.
4 Pop the frittata under the hot grill for 4–5 minutes until just set and browned on top.
5 Slide onto a plate, cut into wedges and serve hot or warm.
Goat’s Cheese and Tomato Tart
How to Make Goat’s Cheese and Tomato Tart Recipe - preparation 10 minutes cooking time 25–30 minutes Serves 4
Ingredients:
1 x 340g/12oz sheet ready-rolled puff pastry
175g/6oz soft goat’s cheese
340g/12oz baby plum tomatoes, quartered
1 red onion, thinly sliced
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
salt and ground black pepper
a small handful of rocket (arugula) to garnish
Method:
1 Preheat the oven to 220°C/425°F/Gas 7. Line a baking tray with parchment paper.
2 Unroll the puff pastry sheet on to the baking tray. Crumble or spread the cheese over the pastry, leaving a border around the edge. Scatter the tomatoes and red onion over the top. Season with salt and pepper and drizzle with oil.
3 Cook in the oven for 25–30 minutes or until the pastry is golden brown, crisp and well risen.
4 Remove from the oven and drizzle with balsamic vinegar. Serve the tart warm or cold, cut into slices and scattered with fresh rocket leaves.
Ingredients:
1 x 340g/12oz sheet ready-rolled puff pastry
175g/6oz soft goat’s cheese
340g/12oz baby plum tomatoes, quartered
1 red onion, thinly sliced
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
salt and ground black pepper
a small handful of rocket (arugula) to garnish
Method:
1 Preheat the oven to 220°C/425°F/Gas 7. Line a baking tray with parchment paper.
2 Unroll the puff pastry sheet on to the baking tray. Crumble or spread the cheese over the pastry, leaving a border around the edge. Scatter the tomatoes and red onion over the top. Season with salt and pepper and drizzle with oil.
3 Cook in the oven for 25–30 minutes or until the pastry is golden brown, crisp and well risen.
4 Remove from the oven and drizzle with balsamic vinegar. Serve the tart warm or cold, cut into slices and scattered with fresh rocket leaves.
Omelette Arnold Bennett
How to Make Omelette Arnold Bennett Recipe - preparation 15 minutes cooking time 20 minutes Serves 2
Ingredients:
200g/7oz smoked haddock
4 medium (US large) eggs, separated
125ml/4fl oz/½ cup single (light)cream
3 tbsp chopped fresh parsley
25g/1oz/2 tbsp butter
50g/2oz/½ cup grated Parmesan
salt and ground black pepper
Method:
1 Put the haddock in a pan and cover with water. Bring to the boil, then reduce the heat and simmer gently for 10 minutes. Drain and flake the fish, discarding the skin and bones.
2 Beat the egg yolks in a bowl with most of the cream and some salt and pepper. Stir in the haddock and parsley.
3 Whisk the egg whites in a clean bowl until they form stiff peaks. Gently fold them into the beaten yolk and haddock mixture, using a metal spoon in a figure-of-eight movement.
4 Melt the butter in an omelette pan. Add the egg mixture and cook over a low heat until set underneath.
5 Preheat the grill (broiler). Mix the Parmesan and remaining cream and spread it lightly over the top of the omelette.
6 Cook under the hot grill until brown and bubbling. Cut in half and serve immediately.
Ingredients:
200g/7oz smoked haddock
4 medium (US large) eggs, separated
125ml/4fl oz/½ cup single (light)cream
3 tbsp chopped fresh parsley
25g/1oz/2 tbsp butter
50g/2oz/½ cup grated Parmesan
salt and ground black pepper
Method:
1 Put the haddock in a pan and cover with water. Bring to the boil, then reduce the heat and simmer gently for 10 minutes. Drain and flake the fish, discarding the skin and bones.
2 Beat the egg yolks in a bowl with most of the cream and some salt and pepper. Stir in the haddock and parsley.
3 Whisk the egg whites in a clean bowl until they form stiff peaks. Gently fold them into the beaten yolk and haddock mixture, using a metal spoon in a figure-of-eight movement.
4 Melt the butter in an omelette pan. Add the egg mixture and cook over a low heat until set underneath.
5 Preheat the grill (broiler). Mix the Parmesan and remaining cream and spread it lightly over the top of the omelette.
6 Cook under the hot grill until brown and bubbling. Cut in half and serve immediately.
Spanish Omelette
How to Make Spanish Omelette Recipe - preparation 15 minutes cooking time 30–45 minutes Serves 4
Ingredients:
6 tbsp olive oil
1 large onion, thinly sliced
675g/1½lb waxy potatoes, peeled and thickly sliced
6 medium (US large) eggs
3 tbsp chopped fresh parsley
4 streaky bacon rashers (slices)salt and ground black pepper
Method:
1 Heat the oil in a non-stick frying pan. Add the onion and potatoes, partially cover the pan and cook gently over a low heat for 25 minutes, stirring occasionally, until the onions are really tender and the potatoes are cooked and golden.
2 Beat the eggs in a bowl and season with salt and pepper. Pour the beaten eggs into the pan over the potatoes and onion and cook over a very low heat for about 10 minutes until the omelette is set and golden brown underneath. Use a spatula to shape the omelette as it cooks.
3 Meanwhile, grill (broil) the bacon until golden brown and crisp, then break into pieces.
4 Pop the omelette under the hot grill (broiler) for 2–3 minutes until the top is just set and golden brown.
5 Sprinkle over the bacon and parsley and set aside for about 10 minutes to cool a little before cutting into wedges to serve. This Spanish omelette can be eaten warm or cold.
Ingredients:
6 tbsp olive oil
1 large onion, thinly sliced
675g/1½lb waxy potatoes, peeled and thickly sliced
6 medium (US large) eggs
3 tbsp chopped fresh parsley
4 streaky bacon rashers (slices)salt and ground black pepper
Method:
1 Heat the oil in a non-stick frying pan. Add the onion and potatoes, partially cover the pan and cook gently over a low heat for 25 minutes, stirring occasionally, until the onions are really tender and the potatoes are cooked and golden.
2 Beat the eggs in a bowl and season with salt and pepper. Pour the beaten eggs into the pan over the potatoes and onion and cook over a very low heat for about 10 minutes until the omelette is set and golden brown underneath. Use a spatula to shape the omelette as it cooks.
3 Meanwhile, grill (broil) the bacon until golden brown and crisp, then break into pieces.
4 Pop the omelette under the hot grill (broiler) for 2–3 minutes until the top is just set and golden brown.
5 Sprinkle over the bacon and parsley and set aside for about 10 minutes to cool a little before cutting into wedges to serve. This Spanish omelette can be eaten warm or cold.
 |
| Spanish Omelette |
Simple Four Cheese Gnocchi
How to Make Simple Four Cheese Gnocchi Recipe - preparation 3 minutes cooking time 10 minutes Serves 4
Ingredients:
450g/1lb fresh gnocchi
1 red (bell) pepper, seeded and cut in half
1 x 300g/11oz tub fresh four-cheese sauce
175g/6oz sunblush tomatoes
4 tbsp freshly grated Parmesan
salt and ground black pepper
fresh basil leaves to garnish
Method:
1 Cook the gnocchi in a large pan of lightly salted boiling water according to the pack instructions. Drain well and transfer to a heatproof dish.
2 Preheat the grill (broiler). Grill (boil) the red pepper until it blisters and starts to char. Cool, then peel and dice.
3 Heat the four-cheese sauce and tomatoes in a small pan set over a low heat. Stir in the grilled red pepper and pour over the gnocchi. Season to taste with salt and pepper.
4 Sprinkle with Parmesan and cook under the hot grill for about 5 minutes until golden and bubbling. Garnish with basil leaves and serve.
Ingredients:
450g/1lb fresh gnocchi
1 red (bell) pepper, seeded and cut in half
1 x 300g/11oz tub fresh four-cheese sauce
175g/6oz sunblush tomatoes
4 tbsp freshly grated Parmesan
salt and ground black pepper
fresh basil leaves to garnish
Method:
1 Cook the gnocchi in a large pan of lightly salted boiling water according to the pack instructions. Drain well and transfer to a heatproof dish.
2 Preheat the grill (broiler). Grill (boil) the red pepper until it blisters and starts to char. Cool, then peel and dice.
3 Heat the four-cheese sauce and tomatoes in a small pan set over a low heat. Stir in the grilled red pepper and pour over the gnocchi. Season to taste with salt and pepper.
4 Sprinkle with Parmesan and cook under the hot grill for about 5 minutes until golden and bubbling. Garnish with basil leaves and serve.
 |
| Simple Four Cheese Gnocchi |
Chickpea Soup with Pasta and Pesto
How to Make Chickpea Soup with Pasta and Pesto Recipe - preparation 25 minutes cooking time 1 hour Serves 6
Ingredients:
3 tbsp olive oil
1 onion, chopped
2 sticks celery, chopped
2 garlic cloves, finely chopped
1 x 400g/14oz can chickpeas (garbanzos)
1.2 litres/2 pints/5 cups hot vegetable stock
1 x 400g/14oz can tomatoes
2 courgettes (zucchini), diced
75g/3oz small soup pasta
225g/8oz baby spinach leaves
salt and ground black pepper
6 tsp green pesto
grated Parmesan to serve
Method:
1 Heat the oil in a large pan set over a low heat. Add the onion, celery and garlic and cook gently for 5 minutes or until softened but not coloured.
2 Add the chickpeas with their liquid, the hot stock and tomatoes. Bring to the boil, then reduce the heat, cover the pan and simmer for 40 minutes.
3 Add the courgettes and peas. Bring to the boil, then reduce the heat and simmer gently for 10 minutes.
4 Add the pasta and simmer for about 8 minutes until the pasta is just tender but not mushy. Stir in the spinach. Season to taste with salt and pepper.
5 Ladle the hot soup into warmed serving bowls and top with a spoonful of pesto. Sprinkle with grated Parmesan and serve immediately.
Ingredients:
3 tbsp olive oil
1 onion, chopped
2 sticks celery, chopped
2 garlic cloves, finely chopped
1 x 400g/14oz can chickpeas (garbanzos)
1.2 litres/2 pints/5 cups hot vegetable stock
1 x 400g/14oz can tomatoes
2 courgettes (zucchini), diced
75g/3oz small soup pasta
225g/8oz baby spinach leaves
salt and ground black pepper
6 tsp green pesto
grated Parmesan to serve
Method:
1 Heat the oil in a large pan set over a low heat. Add the onion, celery and garlic and cook gently for 5 minutes or until softened but not coloured.
2 Add the chickpeas with their liquid, the hot stock and tomatoes. Bring to the boil, then reduce the heat, cover the pan and simmer for 40 minutes.
3 Add the courgettes and peas. Bring to the boil, then reduce the heat and simmer gently for 10 minutes.
4 Add the pasta and simmer for about 8 minutes until the pasta is just tender but not mushy. Stir in the spinach. Season to taste with salt and pepper.
5 Ladle the hot soup into warmed serving bowls and top with a spoonful of pesto. Sprinkle with grated Parmesan and serve immediately.
Spring Lamb and Bean Salad
How to Make Spring Lamb and Bean Salad Recipe - preparation 5 minutes cooking time 10–20 minutes plus resting Serves 4
Ingredients:
500g/1lb 2oz lean lamb fillet
4 tbsp olive oil plus extra to fry
grated zest and juice of 1 lemon
1 garlic clove, crushed
a few sprigs of fresh mint, chopped
1 x 400g/14oz can cannellini beans, drained and rinsed
125g/4oz frisée lettuce or curly endive
225g/8oz baby plum tomatoes, halved
salt and ground black pepper
Method:
1 Season the lamb with salt and pepper. Heat some oil in a frying pan and fry the lamb over a medium heat for 5–7 minutes on each side for medium rare; 8–10 minutes for well done. Remove the lamb, cover and set aside.
2 To make the dressing, whisk together the oil, lemon zest and juice, the garlic and mint in a small bowl.
3 Put the beans, frisée or curly endive and the tomatoes in a bowl. Pour over the dressing and toss together lightly. Season to taste with salt and pepper.
4 Carve the lamb into slices and serve with the bean salad.
Ingredients:
500g/1lb 2oz lean lamb fillet
4 tbsp olive oil plus extra to fry
grated zest and juice of 1 lemon
1 garlic clove, crushed
a few sprigs of fresh mint, chopped
1 x 400g/14oz can cannellini beans, drained and rinsed
125g/4oz frisée lettuce or curly endive
225g/8oz baby plum tomatoes, halved
salt and ground black pepper
Method:
1 Season the lamb with salt and pepper. Heat some oil in a frying pan and fry the lamb over a medium heat for 5–7 minutes on each side for medium rare; 8–10 minutes for well done. Remove the lamb, cover and set aside.
2 To make the dressing, whisk together the oil, lemon zest and juice, the garlic and mint in a small bowl.
3 Put the beans, frisée or curly endive and the tomatoes in a bowl. Pour over the dressing and toss together lightly. Season to taste with salt and pepper.
4 Carve the lamb into slices and serve with the bean salad.
Pastrami Pasta Vinaigrette
How to Make Pastrami Pasta Vinaigrette Recipe - preparation 15 minutes cooking time 10–12 minutes Serves 4
Ingredients:
450g/1lb pasta shapes
125g/4oz pastrami, diced
225g/8oz baby plum tomatoes, quartered
½ cucumber, chopped
1 red onion, finely chopped
wholegrain mustard to taste
125ml/4fl oz/½ cup vinaigrette
1 bunch of fresh chives, snipped
salt and ground black pepper
Method:
1 Bring a large pan of lightly salted water to the boil, add the pasta and cook according to the pack instructions. Drain well and set aside to cool.
2 In a large bowl, mix together the cooked pasta, pastrami, tomatoes, cucumber and red onion.
3 Blend the mustard with the vinaigrette and pour the dressing over the salad.
4 Stir in the chives and toss everything gently together. Season to taste and serve immediately.
Ingredients:
450g/1lb pasta shapes
125g/4oz pastrami, diced
225g/8oz baby plum tomatoes, quartered
½ cucumber, chopped
1 red onion, finely chopped
wholegrain mustard to taste
125ml/4fl oz/½ cup vinaigrette
1 bunch of fresh chives, snipped
salt and ground black pepper
Method:
1 Bring a large pan of lightly salted water to the boil, add the pasta and cook according to the pack instructions. Drain well and set aside to cool.
2 In a large bowl, mix together the cooked pasta, pastrami, tomatoes, cucumber and red onion.
3 Blend the mustard with the vinaigrette and pour the dressing over the salad.
4 Stir in the chives and toss everything gently together. Season to taste and serve immediately.
Tomato, Chilli and Mozzarella Pasta Salad
How to Make Tomato, Chilli and Mozzarella Pasta Salad Recipe - preparation 20 minutes plus cooling cooking time 10–12 minutes Serves 4
Ingredients:
7 tbsp olive oil
juice of 1 lemon
1 garlic clove, crushed
450g/1lb penne pasta
225g/8oz mozzarella, cubed
450g/1lb tomatoes, chopped
1 red chilli, seeded and diced
1 avocado, peeled and stoned
a small bunch of parsley, finely chopped
salt and ground black pepper
Method:
1 Whisk together the oil, lemon juice and garlic. Season with salt and pepper and set aside.
2 Bring a large pan of lightly salted water to the boil, add the pasta and cook according to the pack instructions. Drain well, then tip into a large bowl and toss with a little of the dressing. Set aside to cool.
3 Add the mozzarella, tomatoes and chilli to the pasta. Cut the avocado into large dice and add to the pasta with the parsley.
4 Pour the remaining dressing over and toss lightly together. Serve immediately.
Ingredients:
7 tbsp olive oil
juice of 1 lemon
1 garlic clove, crushed
450g/1lb penne pasta
225g/8oz mozzarella, cubed
450g/1lb tomatoes, chopped
1 red chilli, seeded and diced
1 avocado, peeled and stoned
a small bunch of parsley, finely chopped
salt and ground black pepper
Method:
1 Whisk together the oil, lemon juice and garlic. Season with salt and pepper and set aside.
2 Bring a large pan of lightly salted water to the boil, add the pasta and cook according to the pack instructions. Drain well, then tip into a large bowl and toss with a little of the dressing. Set aside to cool.
3 Add the mozzarella, tomatoes and chilli to the pasta. Cut the avocado into large dice and add to the pasta with the parsley.
4 Pour the remaining dressing over and toss lightly together. Serve immediately.
Pasta Shells with Spinach and Ricotta
How to Make Pasta Shells with Spinach and Ricotta Recipe - preparation 10 minutes cooking time 45 minutes Serves 4
Ingredients:
450g/1lb fresh spinach, washed
175g/6oz/1 cup ricotta cheese
1 medium (US large) egg
a pinch of freshly grated nutmeg
50g/2oz/⅓ cup freshly grated Parmesan
225g/8oz large pasta shells
½ quantity tomato sauce
salt and ground black pepper
Method:
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the spinach in a large pan. Cover and cook over a low to medium heat for 2–3 minutes until wilted. Drain, squeeze out the excess liquid and chop finely.
3 Put the spinach in a large bowl with the ricotta and beat in the egg. Stir in the nutmeg and half the grated Parmesan, and season to taste.
4 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain well.
5 Spread the tomato sauce in the bottom of an ovenproof dish. Fill the shells with the spinach mixture and arrange on top of the sauce. Sprinkle with the remaining Parmesan. Cook in the oven for 20–25 minutes until golden and serve hot.
Ingredients:
450g/1lb fresh spinach, washed
175g/6oz/1 cup ricotta cheese
1 medium (US large) egg
a pinch of freshly grated nutmeg
50g/2oz/⅓ cup freshly grated Parmesan
225g/8oz large pasta shells
½ quantity tomato sauce
salt and ground black pepper
Method:
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the spinach in a large pan. Cover and cook over a low to medium heat for 2–3 minutes until wilted. Drain, squeeze out the excess liquid and chop finely.
3 Put the spinach in a large bowl with the ricotta and beat in the egg. Stir in the nutmeg and half the grated Parmesan, and season to taste.
4 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain well.
5 Spread the tomato sauce in the bottom of an ovenproof dish. Fill the shells with the spinach mixture and arrange on top of the sauce. Sprinkle with the remaining Parmesan. Cook in the oven for 20–25 minutes until golden and serve hot.
Easy Beef Pasta Bake
How to Make Easy Beef Pasta Bake Recipe - preparation 5 minutes cooking time 45 minutes Serves 4
Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
225g/8oz mushrooms, sliced
450g/1lb/2 cups minced (ground) beef
2 x 400g/14oz cans tomatoes
1 tsp fresh thyme
450g/1lb penne pasta
1 x 300g/11oz jar cheese sauce
75g/3oz/¾ cup freshly grated Parmesan
salt and ground black pepper
Method:
1 Heat the oil in a pan. Add the onion and garlic and cook over a medium heat for 5 minutes until soft. Add the mushrooms and cook for 3 minutes, stirring. Add the beef and cook, stirring, until it browns. Add the tomatoes and thyme, reduce the heat and simmer gently for 25 minutes. Season to taste with salt and pepper.
2 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.
3 Drain, return to the pan and stir in the cheese sauce. Heat through for 3–4 minutes.
4 Preheat the grill (broiler). Put alternate layers of mince and pasta into a heatproof dish and sprinkle with the Parmesan.
5 Cook under the hot grill until bubbling and golden brown. Serve immediately with salad.
Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
225g/8oz mushrooms, sliced
450g/1lb/2 cups minced (ground) beef
2 x 400g/14oz cans tomatoes
1 tsp fresh thyme
450g/1lb penne pasta
1 x 300g/11oz jar cheese sauce
75g/3oz/¾ cup freshly grated Parmesan
salt and ground black pepper
Method:
1 Heat the oil in a pan. Add the onion and garlic and cook over a medium heat for 5 minutes until soft. Add the mushrooms and cook for 3 minutes, stirring. Add the beef and cook, stirring, until it browns. Add the tomatoes and thyme, reduce the heat and simmer gently for 25 minutes. Season to taste with salt and pepper.
2 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.
3 Drain, return to the pan and stir in the cheese sauce. Heat through for 3–4 minutes.
4 Preheat the grill (broiler). Put alternate layers of mince and pasta into a heatproof dish and sprinkle with the Parmesan.
5 Cook under the hot grill until bubbling and golden brown. Serve immediately with salad.
Pasta Shells with Leeks and Mushrooms
How to Make Pasta Shells with Leeks and Mushrooms Recipe - preparation 5 minutes cooking time 15–20 minutes Serves 4
Ingredients:
450g/1lb pasta shells
2 tbsp olive oil
2 medium leeks, thickly sliced
225g/8oz mushrooms, sliced
1 garlic clove, crushed
150ml/¼ pint/scant ⅔ cup creme fraîche
salt and ground black pepper
chopped fresh parsley to garnish
Method:
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.
2 Meanwhile, heat the oil in a frying pan and add the leeks, mushrooms and garlic. Cook over a medium heat for about 5–10 minutes until the leeks are tender.
3 Reduce the heat, stir in the creme fraîche and season to taste with salt and pepper. Let it bubble and reduce a little.
4 Drain the pasta, add to the sauce and toss well. Serve immediately, garnished with parsley.
Ingredients:
450g/1lb pasta shells
2 tbsp olive oil
2 medium leeks, thickly sliced
225g/8oz mushrooms, sliced
1 garlic clove, crushed
150ml/¼ pint/scant ⅔ cup creme fraîche
salt and ground black pepper
chopped fresh parsley to garnish
Method:
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.
2 Meanwhile, heat the oil in a frying pan and add the leeks, mushrooms and garlic. Cook over a medium heat for about 5–10 minutes until the leeks are tender.
3 Reduce the heat, stir in the creme fraîche and season to taste with salt and pepper. Let it bubble and reduce a little.
4 Drain the pasta, add to the sauce and toss well. Serve immediately, garnished with parsley.
Spicy Kale and Anchovy Pasta
How to Make Spicy Kale and Anchovy Pasta Recipe - preparation 5 minutes cooking time 15 minutes Serves 4
Ingredients:
75g/3oz/1½ cups fresh breadcrumbs
450g/1lb orecchiette or fusilli
175g/6oz kale or spring greens (collards), shredded
2 tbsp olive oil
1 red chilli, seeded and chopped
1 x 125g/4oz can boneless, skinless sardine fillets, drained
Method:
1 Preheat the grill (broiler) to medium and toast the breadcrumbs.
2 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Add the kale or spring greens for the last 4 minutes of the cooking time.
3 Heat 1 tbsp oil in a frying pan and fry the chilli for 1 minute. Add the anchovies and heat through for 2–3 minutes.
4 Drain the pasta and kale, then tip back into the pan. Add the breadcrumbs and the anchovy mixture and toss together. Serve immediately in shallow bowls.
Ingredients:
75g/3oz/1½ cups fresh breadcrumbs
450g/1lb orecchiette or fusilli
175g/6oz kale or spring greens (collards), shredded
2 tbsp olive oil
1 red chilli, seeded and chopped
1 x 125g/4oz can boneless, skinless sardine fillets, drained
Method:
1 Preheat the grill (broiler) to medium and toast the breadcrumbs.
2 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Add the kale or spring greens for the last 4 minutes of the cooking time.
3 Heat 1 tbsp oil in a frying pan and fry the chilli for 1 minute. Add the anchovies and heat through for 2–3 minutes.
4 Drain the pasta and kale, then tip back into the pan. Add the breadcrumbs and the anchovy mixture and toss together. Serve immediately in shallow bowls.
Squash and Red Onion Pasta
How to Make Squash and Red Onion Pasta Recipe - preparation 10 minutes cooking time 15 minutes Serves 4
Ingredients:
2 red onions, thinly sliced
3 tbsp sunflower oil
700g/1lb 9oz butternut squash
225g/8oz fusilli pasta
4 tbsp chopped fresh parsley
1 garlic clove, crushed
4 tbsp crème fraîche
salt and ground black pepper
¼ tsp freshly grated nutmeg
2 tbsp freshly grated Parmesan
Method:
1 Toss the onions in a bowl with half of the olive oil. Spread them out in a foil-lined grill (broiling) pan and cook under a hot grill (broiler) for 1–2 minutes, stirring occasionally, until soft
and beginning to caramelize. Set aside.
2 Peel and seed the squash and cut into 1cm/½in slices. Brush with the remaining oil. Grill (broil) for 8 minutes, turning occasionally, until soft and starting to brown. Cut the squash into
bite-sized pieces.
3 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the instructions on the pack. Drain, reserving 4 tbsp of the cooking water, and return to the pan.
4 Add the parsley, garlic, crème fraîche, nutmeg and reserved cooking water. Season to taste and toss everything together. Serve on warmed plates, sprinkled with Parmesan.
Ingredients:
2 red onions, thinly sliced
3 tbsp sunflower oil
700g/1lb 9oz butternut squash
225g/8oz fusilli pasta
4 tbsp chopped fresh parsley
1 garlic clove, crushed
4 tbsp crème fraîche
salt and ground black pepper
¼ tsp freshly grated nutmeg
2 tbsp freshly grated Parmesan
Method:
1 Toss the onions in a bowl with half of the olive oil. Spread them out in a foil-lined grill (broiling) pan and cook under a hot grill (broiler) for 1–2 minutes, stirring occasionally, until soft
and beginning to caramelize. Set aside.
2 Peel and seed the squash and cut into 1cm/½in slices. Brush with the remaining oil. Grill (broil) for 8 minutes, turning occasionally, until soft and starting to brown. Cut the squash into
bite-sized pieces.
3 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the instructions on the pack. Drain, reserving 4 tbsp of the cooking water, and return to the pan.
4 Add the parsley, garlic, crème fraîche, nutmeg and reserved cooking water. Season to taste and toss everything together. Serve on warmed plates, sprinkled with Parmesan.
Aubergine Linguine
How to Make Aubergine Linguine Recipe - preparation 10 minutes cooking time 30 minutes Serves 4
Ingredients:
1 large aubergine (eggplant)
4 tbsp olive oil
salt and ground black pepper
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp capers, drained and roughly chopped
3 tbsp chopped fresh parsley
1 x 400g/14oz can chopped tomatoes
450g/1lb linguine
2 tbsp freshly grated Parmesan
Method:
1 Cut the aubergine lengthways into 1cm/½in thick slices, discarding the sides. Brush the slices with oil and season with salt and pepper.
2 Grill (broil) the aubergine for 6–7 minutes, until browned and soft. Set aside to cool, then cut into strips.
3 Heat the remaining oil in a frying pan. Add the onion and cook gently over a low heat for 10 minutes until soft. Add the garlic and capers and cook for 1 minute. Add the parsley, tomatoes, salt and pepper and simmer for 10 minutes. Remove from the heat and stir in the strips of aubergine.
4 Meanwhile, bring a pan of lightly salted water to the boil and cook the linguine according to the pack instructions. Drain and return to the pan. Add the aubergine mixture and toss well. Serve in warmed bowls, sprinkled with Parmesan.
Ingredients:
1 large aubergine (eggplant)
4 tbsp olive oil
salt and ground black pepper
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp capers, drained and roughly chopped
3 tbsp chopped fresh parsley
1 x 400g/14oz can chopped tomatoes
450g/1lb linguine
2 tbsp freshly grated Parmesan
Method:
1 Cut the aubergine lengthways into 1cm/½in thick slices, discarding the sides. Brush the slices with oil and season with salt and pepper.
2 Grill (broil) the aubergine for 6–7 minutes, until browned and soft. Set aside to cool, then cut into strips.
3 Heat the remaining oil in a frying pan. Add the onion and cook gently over a low heat for 10 minutes until soft. Add the garlic and capers and cook for 1 minute. Add the parsley, tomatoes, salt and pepper and simmer for 10 minutes. Remove from the heat and stir in the strips of aubergine.
4 Meanwhile, bring a pan of lightly salted water to the boil and cook the linguine according to the pack instructions. Drain and return to the pan. Add the aubergine mixture and toss well. Serve in warmed bowls, sprinkled with Parmesan.
Sardine and Olive Pasta
How to Make Sardine and Olive Pasta Recipe - preparation 10 minutes cooking time 25 minutes Serves 4
Ingredients:
450g/1lb penne or fusilli pasta
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 x 400g/14oz can chopped tomatoes
1 x 125g/4oz can boneless, skinless sardine fillets, drained
50g/2oz/½ cup pitted black and green olives
salt and ground black pepper
chopped fresh parsley to garnish
Method:
1 Bring a large pan of lightly salted water to the boil and cook the pasta according to the pack instructions. Strain well, reserving a cupful of the cooking water.
2 Meanwhile, heat the oil in a large pan and fry the onion and garlic over a low heat for 10 minutes or until softened but not coloured. Add the tomatoes, then bring to the boil. Reduce the heat and simmer for 15 minutes until thickened. Stir in the sardines and olives.
3 Add the pasta to the sauce and toss well to combine.
4 Serve immediately in shallow bowls, sprinkled with plenty of chopped parsley.
Ingredients:
450g/1lb penne or fusilli pasta
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 x 400g/14oz can chopped tomatoes
1 x 125g/4oz can boneless, skinless sardine fillets, drained
50g/2oz/½ cup pitted black and green olives
salt and ground black pepper
chopped fresh parsley to garnish
Method:
1 Bring a large pan of lightly salted water to the boil and cook the pasta according to the pack instructions. Strain well, reserving a cupful of the cooking water.
2 Meanwhile, heat the oil in a large pan and fry the onion and garlic over a low heat for 10 minutes or until softened but not coloured. Add the tomatoes, then bring to the boil. Reduce the heat and simmer for 15 minutes until thickened. Stir in the sardines and olives.
3 Add the pasta to the sauce and toss well to combine.
4 Serve immediately in shallow bowls, sprinkled with plenty of chopped parsley.
Penne and Tuna
How to Make Penne and Tuna Recipe - preparation 10 minutes cooking time 30 minutes Serves 4
Ingredients:
2 tbsp olive oil
1 red onion, finely sliced
2 garlic cloves, crushed
1 x 400g/14oz can chopped tomatoes
500g/1lb 2oz penne or pasta tubes
2 x 200g/7oz cans tuna steak in spring water
3 tbsp small capers
a few fresh basil leaves, torn
salt and ground black pepper
Method:
1 Heat the oil in a pan, then add the red onion and fry over a low heat for 10 minutes or until softened but not browned. Add the garlic and cook for 1 minute.
2 Add the tomatoes and stir well. Season to taste with salt and pepper and simmer over a medium heat for 10 minutes until the sauce reduces and thickens
3 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.
4 Drain the tuna and cut into small chunks. Stir into the tomato sauce along with the capers and basil.
5 Drain the pasta, return to the pan and toss with the tuna sauce. Serve immediately in shallow bowls.
Ingredients:
2 tbsp olive oil
1 red onion, finely sliced
2 garlic cloves, crushed
1 x 400g/14oz can chopped tomatoes
500g/1lb 2oz penne or pasta tubes
2 x 200g/7oz cans tuna steak in spring water
3 tbsp small capers
a few fresh basil leaves, torn
salt and ground black pepper
Method:
1 Heat the oil in a pan, then add the red onion and fry over a low heat for 10 minutes or until softened but not browned. Add the garlic and cook for 1 minute.
2 Add the tomatoes and stir well. Season to taste with salt and pepper and simmer over a medium heat for 10 minutes until the sauce reduces and thickens
3 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.
4 Drain the tuna and cut into small chunks. Stir into the tomato sauce along with the capers and basil.
5 Drain the pasta, return to the pan and toss with the tuna sauce. Serve immediately in shallow bowls.
 |
| Penne and Tuna Recipe |
Linguine Alle Vongole
How to Make Linguine Alle Vongole Recipe - preparation 10 minutes cooking time 15 minutes Serves 4
Ingredients:
2 tbsp olive oil
1 onion, diced
3 garlic cloves, crushed
1 red chilli, finely chopped
250ml/8fl oz/1 cup white wine
grated zest of 1 lemon
340g/12oz linguine
2 x 200g/7oz cans clams, drained
salt and ground black pepper
bunch of fresh parsley, chopped
Method:
1 Heat the oil in a very large pan and gently fry the onion for 5 minutes. Add the garlic and chilli and cook for 1 minute.
2 Add the wine and let it bubble until reduced by half. Stir in the lemon zest and season with salt and pepper.
3 Meanwhile, cook the linguine in a large pan of lightly salted boiling water according to the pack instructions.
4 Add the clams to the sauce and simmer gently for about 2–3 minutes to warm them through.
5 Drain the linguine and toss with the clam sauce and parsley. Divide among four shallow bowls and serve.
Ingredients:
2 tbsp olive oil
1 onion, diced
3 garlic cloves, crushed
1 red chilli, finely chopped
250ml/8fl oz/1 cup white wine
grated zest of 1 lemon
340g/12oz linguine
2 x 200g/7oz cans clams, drained
salt and ground black pepper
bunch of fresh parsley, chopped
Method:
1 Heat the oil in a very large pan and gently fry the onion for 5 minutes. Add the garlic and chilli and cook for 1 minute.
2 Add the wine and let it bubble until reduced by half. Stir in the lemon zest and season with salt and pepper.
3 Meanwhile, cook the linguine in a large pan of lightly salted boiling water according to the pack instructions.
4 Add the clams to the sauce and simmer gently for about 2–3 minutes to warm them through.
5 Drain the linguine and toss with the clam sauce and parsley. Divide among four shallow bowls and serve.
Spaghetti with Anchovies and Tomatoes
How to Make Spaghetti with Anchovies and Tomatoes Recipe - preparation 15 minutes cooking time 20–25 minutes Serves 4
Ingredients:
1 x 50g/2oz can anchovy fillets in oil
1 onion, finely chopped
4 garlic cloves, crushed
1 tbsp tomato paste
1 x 400g/14oz can chopped tomatoes
500g/1lb 2oz spaghetti
125g/4oz black olives, pitted and chopped
4 tbsp chopped fresh parsley
salt and ground black pepper
Method:
1 Drain the oil from the anchovies into a large pan. Heat the oil, then add the onion and garlic and cook for 5 minutes. Add the anchovies and tomato paste and cook, stirring, for 1 minute. Add
the tomatoes and bring to the boil. Season with salt and pepper and simmer for 10–15 minutes.
2 Meanwhile, cook the spaghetti in a large pan of lightly salted boiling water according to the pack instructions. Strain, reserving 4 tbsp of the cooking water.
3 Stir the olives into the tomato sauce and add to the cooked spaghetti with the chopped parsley. Toss well to coat the pasta. Serve immediately in shallow bowls.
Ingredients:
1 x 50g/2oz can anchovy fillets in oil
1 onion, finely chopped
4 garlic cloves, crushed
1 tbsp tomato paste
1 x 400g/14oz can chopped tomatoes
500g/1lb 2oz spaghetti
125g/4oz black olives, pitted and chopped
4 tbsp chopped fresh parsley
salt and ground black pepper
Method:
1 Drain the oil from the anchovies into a large pan. Heat the oil, then add the onion and garlic and cook for 5 minutes. Add the anchovies and tomato paste and cook, stirring, for 1 minute. Add
the tomatoes and bring to the boil. Season with salt and pepper and simmer for 10–15 minutes.
2 Meanwhile, cook the spaghetti in a large pan of lightly salted boiling water according to the pack instructions. Strain, reserving 4 tbsp of the cooking water.
3 Stir the olives into the tomato sauce and add to the cooked spaghetti with the chopped parsley. Toss well to coat the pasta. Serve immediately in shallow bowls.
 |
| Spaghetti with Anchovies and Tomatoes |
Clams with Chilli Spaghetti
How to Make Clams with Chilli Spaghetti Recipe - preparation 15 minutes cooking time 10 minutes Serves 4
Ingredients:
300g/11oz spaghetti
2 tbsp olive oil
1 garlic clove, crushed
1 red chilli, finely chopped
1 x 400g/14oz can tomatoes
900g/2lb clams in their shells, washed and scrubbed
150ml/¼ pint/scant ⅔ cup white wine
4 tbsp chopped fresh parsley
Method:
1 Cook the spaghetti in a large pan of salted boiling water according to the pack instructions.
2 Meanwhile, heat the oil in a large pan. Add the garlic, chilli and tomatoes and cook for 5 minutes, stirring gently.
3 Add the clams and wine. Cover the pan with a lid and cook over a high heat for 3–4 minutes until the clams open – discard any that remain closed.
4 Drain the pasta, return to the pan, then add the clams with the sauce and the parsley. Toss together gently and serve.
Ingredients:
300g/11oz spaghetti
2 tbsp olive oil
1 garlic clove, crushed
1 red chilli, finely chopped
1 x 400g/14oz can tomatoes
900g/2lb clams in their shells, washed and scrubbed
150ml/¼ pint/scant ⅔ cup white wine
4 tbsp chopped fresh parsley
Method:
1 Cook the spaghetti in a large pan of salted boiling water according to the pack instructions.
2 Meanwhile, heat the oil in a large pan. Add the garlic, chilli and tomatoes and cook for 5 minutes, stirring gently.
3 Add the clams and wine. Cover the pan with a lid and cook over a high heat for 3–4 minutes until the clams open – discard any that remain closed.
4 Drain the pasta, return to the pan, then add the clams with the sauce and the parsley. Toss together gently and serve.
 |
| Clams with Chilli Spaghetti |
Seafood and Pasta Salad
How to Make Seafood and Pasta Salad Recipe - preparation 15 minutes cooking time 10–12 minutes Serves 4
Ingredients:
175g/6oz penne pasta
3 tbsp olive oil
1 tbsp white wine vinegar
juice of 2 limes
1 red chilli, seeded and diced
250g/9oz pack cooked mixed seafood or fruits de mer
225g/8oz baby plum tomatoes
1 avocado, peeled and stoned
1 red onion, diced
3 tbsp chopped fresh coriander (cilantro)
salt and ground black pepper
Method:
1 Bring a large pan of lightly salted water to the boil, add the pasta and cook according to the pack instructions. Drain well, then transfer to a serving dish.
2 To make the dressing, whisk the oil and wine vinegar together in a small bowl. Whisk in the lime juice and the chilli and season to taste with salt and pepper.
3 Stir the dressing into the warm pasta with the seafood and baby plum tomatoes. Cut the avocado into cubes and add to the pasta with the red onion and coriander.
4 Divide among four serving plates and serve warm.
Ingredients:
175g/6oz penne pasta
3 tbsp olive oil
1 tbsp white wine vinegar
juice of 2 limes
1 red chilli, seeded and diced
250g/9oz pack cooked mixed seafood or fruits de mer
225g/8oz baby plum tomatoes
1 avocado, peeled and stoned
1 red onion, diced
3 tbsp chopped fresh coriander (cilantro)
salt and ground black pepper
Method:
1 Bring a large pan of lightly salted water to the boil, add the pasta and cook according to the pack instructions. Drain well, then transfer to a serving dish.
2 To make the dressing, whisk the oil and wine vinegar together in a small bowl. Whisk in the lime juice and the chilli and season to taste with salt and pepper.
3 Stir the dressing into the warm pasta with the seafood and baby plum tomatoes. Cut the avocado into cubes and add to the pasta with the red onion and coriander.
4 Divide among four serving plates and serve warm.
Tandoori King Prawns
How to Make Tandoori King Prawns Recipe - preparation 10 minutes plus marinating cooking time 4–5 minutes Serves 4
Ingredients:
16 king prawns (jumbo shrimp)
2 garlic cloves, crushed
juice of 1 lemon
4 tbsp thick Greek yogurt
1 tbsp tandoori paste
1 tsp ground cumin seeds
2 tsp grated fresh root ginger
salt and ground black pepper
For the mint yogurt
300g/11oz/1¼ cups Greek yogurt
4 tbsp chopped fresh mint
Method:
1 Peel the prawns and cut along the back of each one to remove the dark vein. Rinse and pat dry with kitchen paper.
2 In a bowl, mix together the garlic and lemon juice with some salt and pepper. Add the prawns and mix to coat thoroughly. Cover and chill in the refrigerator for 20 minutes.
3 In a bowl, mix together the yogurt, tandoori paste, cumin seeds and ginger. Remove the prawns from the marinade and pat dry with kitchen paper. Stir into the yogurt mixture, then cover and chill in the refrigerator for 20 minutes.
4 To make the mint yogurt, stir together the yogurt and mint.
5 Thread the prawns onto skewers and cook under a hot grill (broiler) for 4–5 minutes, turning halfway through, until firm and pink. Serve with the yogurt.
Ingredients:
16 king prawns (jumbo shrimp)
2 garlic cloves, crushed
juice of 1 lemon
4 tbsp thick Greek yogurt
1 tbsp tandoori paste
1 tsp ground cumin seeds
2 tsp grated fresh root ginger
salt and ground black pepper
For the mint yogurt
300g/11oz/1¼ cups Greek yogurt
4 tbsp chopped fresh mint
Method:
1 Peel the prawns and cut along the back of each one to remove the dark vein. Rinse and pat dry with kitchen paper.
2 In a bowl, mix together the garlic and lemon juice with some salt and pepper. Add the prawns and mix to coat thoroughly. Cover and chill in the refrigerator for 20 minutes.
3 In a bowl, mix together the yogurt, tandoori paste, cumin seeds and ginger. Remove the prawns from the marinade and pat dry with kitchen paper. Stir into the yogurt mixture, then cover and chill in the refrigerator for 20 minutes.
4 To make the mint yogurt, stir together the yogurt and mint.
5 Thread the prawns onto skewers and cook under a hot grill (broiler) for 4–5 minutes, turning halfway through, until firm and pink. Serve with the yogurt.
Sweetcorn and Cod Chowder
How to Make Sweetcorn and Cod Chowder Recipe - preparation 5 minutes cooking time 30 minutes Serves 6
Ingredients:
125g/4oz streaky bacon rashers (slices), chopped
25g/1oz/2 tbsp butter
2 large leeks, thinly sliced
2 tbsp plain (all-purpose) flour
600ml/1 pint/2½ cups milk
700g/1½lb skinned cod fillet
1 x 400g/14oz can sweetcorn in water, drained
450g/1lb potatoes, cubed
150ml/¼ pint/scant ⅔ cup double (heavy) cream
1 bunch fresh parsley, chopped
a pinch of paprika
salt and ground black pepper
Method:
1 Fry the bacon in a large pan over a gentle heat until the fat runs out. Add the butter to the pan and when it melts add the leeks and cook gently for 5 minutes until softened.
2 Stir in the flour and cook for a few seconds, then pour in the milk and 300ml/½ pint/1¼ cups water. Cut the cod into pieces and add to the pan with the sweetcorn and potatoes.
3 Bring to the boil, then reduce the heat and simmer gently for 10–15 minutes until the potatoes are cooked.
4 Stir in the cream and parsley. Season to taste with salt and pepper and the paprika and cook for 5 minutes over a low heat to warm through.
5 Ladle the chowder into warmed shallow bowls and serve immediately.
Ingredients:
125g/4oz streaky bacon rashers (slices), chopped
25g/1oz/2 tbsp butter
2 large leeks, thinly sliced
2 tbsp plain (all-purpose) flour
600ml/1 pint/2½ cups milk
700g/1½lb skinned cod fillet
1 x 400g/14oz can sweetcorn in water, drained
450g/1lb potatoes, cubed
150ml/¼ pint/scant ⅔ cup double (heavy) cream
1 bunch fresh parsley, chopped
a pinch of paprika
salt and ground black pepper
Method:
1 Fry the bacon in a large pan over a gentle heat until the fat runs out. Add the butter to the pan and when it melts add the leeks and cook gently for 5 minutes until softened.
2 Stir in the flour and cook for a few seconds, then pour in the milk and 300ml/½ pint/1¼ cups water. Cut the cod into pieces and add to the pan with the sweetcorn and potatoes.
3 Bring to the boil, then reduce the heat and simmer gently for 10–15 minutes until the potatoes are cooked.
4 Stir in the cream and parsley. Season to taste with salt and pepper and the paprika and cook for 5 minutes over a low heat to warm through.
5 Ladle the chowder into warmed shallow bowls and serve immediately.
Seafood Gumbo
How to Make Seafood Gumbo Recipe - preparation 20 minutes cooking time 40 minutes Serves 4
Ingredients:
2 tbsp olive oil
2 tbsp Cajun seasoning
1 onion, chopped
1 green (bell) pepper, seeded and chopped
1 red (bell) pepper, seeded and chopped
1 garlic clove, crushed
1 x 400g/14oz can chopped tomatoes
125g/4oz/½ cup basmati rice
1.2 litres/2 pints/5 cups hot vegetable stock
225g/8oz okra, sliced
¼ tsp cayenne pepper
juice of ½ lemon
340g/12oz raw prawns (shrimp)
225g/8oz squid, sliced
225g/8oz white crabmeat
1 bunch of spring onions (scallions), finely chopped
1 small bunch of fresh parsley, finely chopped
salt and ground black pepper
Method:
1 Heat the oil in a large pan over a low heat. Add the Cajun seasoning and cook, stirring, for 1–2 minutes until golden brown. Add the onion, green and red peppers and garlic and cook over a low heat for 10 minutes, stirring occasionally, until the vegetables are tender.
2 Add the tomatoes and rice to the pan and stir well until the grains are coated. Add the hot stock, okra, cayenne pepper and lemon juice. Season with salt and black pepper.
3 Bring to the boil, then reduce the heat and simmer gently, covered, for about 20 minutes or until the rice is tender and most of the liquid has been absorbed – the gumbo should be a bit soupy.
4 Add the prawns, squid and crabmeat to the pan and cook gently for 5 minutes until the prawns are pink.
5 Stir in the spring onions and parsley, and heat through for a few minutes. Divide the gumbo between four shallow bowls and serve immediately.
Ingredients:
2 tbsp olive oil
2 tbsp Cajun seasoning
1 onion, chopped
1 green (bell) pepper, seeded and chopped
1 red (bell) pepper, seeded and chopped
1 garlic clove, crushed
1 x 400g/14oz can chopped tomatoes
125g/4oz/½ cup basmati rice
1.2 litres/2 pints/5 cups hot vegetable stock
225g/8oz okra, sliced
¼ tsp cayenne pepper
juice of ½ lemon
340g/12oz raw prawns (shrimp)
225g/8oz squid, sliced
225g/8oz white crabmeat
1 bunch of spring onions (scallions), finely chopped
1 small bunch of fresh parsley, finely chopped
salt and ground black pepper
Method:
1 Heat the oil in a large pan over a low heat. Add the Cajun seasoning and cook, stirring, for 1–2 minutes until golden brown. Add the onion, green and red peppers and garlic and cook over a low heat for 10 minutes, stirring occasionally, until the vegetables are tender.
2 Add the tomatoes and rice to the pan and stir well until the grains are coated. Add the hot stock, okra, cayenne pepper and lemon juice. Season with salt and black pepper.
3 Bring to the boil, then reduce the heat and simmer gently, covered, for about 20 minutes or until the rice is tender and most of the liquid has been absorbed – the gumbo should be a bit soupy.
4 Add the prawns, squid and crabmeat to the pan and cook gently for 5 minutes until the prawns are pink.
5 Stir in the spring onions and parsley, and heat through for a few minutes. Divide the gumbo between four shallow bowls and serve immediately.
Yellow Bean Noodles with Prawns
How to Make Yellow Bean Noodles with Prawns Recipe - preparation 10 minutes plus soaking cooking time 5 minutes Serves 4
Ingredients:
300g/11oz egg noodles
1 tbsp oil
1 garlic clove, sliced
1 tsp grated fresh root ginger
1 small onion, thinly sliced
225g/8oz mushrooms, sliced
250g/9oz raw peeled tiger prawns (shrimp)
200g/7oz pak choi (bok choy), leaves separated
1 x 150g/5oz jar Chinese yellow bean stir-fry sauce
Method:
1 Put the noodles in a large bowl and pour boiling water over them. Leave to soak for 5 minutes, then drain and set aside.
2 Heat the oil in a wok or large frying pan. Add the garlic, ginger and mushrooms and stir-fry for 30 seconds. Add the onion and prawns and stir-fry for 2 minutes.
3 Add the pak choi and yellow bean sauce together with a little boiling water to thin the sauce. Stir well to mix.
4 Add the drained noodles to the pan and cook for 1 minute, tossing occasionally. Serve immediately.
Ingredients:
300g/11oz egg noodles
1 tbsp oil
1 garlic clove, sliced
1 tsp grated fresh root ginger
1 small onion, thinly sliced
225g/8oz mushrooms, sliced
250g/9oz raw peeled tiger prawns (shrimp)
200g/7oz pak choi (bok choy), leaves separated
1 x 150g/5oz jar Chinese yellow bean stir-fry sauce
Method:
1 Put the noodles in a large bowl and pour boiling water over them. Leave to soak for 5 minutes, then drain and set aside.
2 Heat the oil in a wok or large frying pan. Add the garlic, ginger and mushrooms and stir-fry for 30 seconds. Add the onion and prawns and stir-fry for 2 minutes.
3 Add the pak choi and yellow bean sauce together with a little boiling water to thin the sauce. Stir well to mix.
4 Add the drained noodles to the pan and cook for 1 minute, tossing occasionally. Serve immediately.
Prawn and Peanut Noodles
How to Make Prawn and Peanut Noodles Recipe - preparation 10 minutes cooking time 5 minutes Serves 4
Ingredients:
300g/11oz straight-to-wok noodles
340g/12oz pack stir-fry vegetables
1 tsp coconut oil
6 tbsp coconut cream
1 tbsp Thai green curry paste
juice of ½ lime
225g/8oz cooked and peeled king prawns (jumbo shrimp)
a small handful of chopped fresh coriander (cilantro)
3 tbsp chopped peanuts
Method:
1 Put the noodles in a large heatproof bowl and cover with boiling water. Cover with clingfilm (plastic wrap) and leave for 5 minutes.
2 Meanwhile, quickly stir-fry the vegetables in the oil in a wok for 3–4 minutes.
3 Mix the coconut cream with the curry paste and lime juice in a small bowl.
4 Drain the noodles and place in a large serving bowl with the stir-fried vegetables. Toss with the prawns, coriander and the coconut dressing. Sprinkle over the peanuts and serve.
Ingredients:
300g/11oz straight-to-wok noodles
340g/12oz pack stir-fry vegetables
1 tsp coconut oil
6 tbsp coconut cream
1 tbsp Thai green curry paste
juice of ½ lime
225g/8oz cooked and peeled king prawns (jumbo shrimp)
a small handful of chopped fresh coriander (cilantro)
3 tbsp chopped peanuts
Method:
1 Put the noodles in a large heatproof bowl and cover with boiling water. Cover with clingfilm (plastic wrap) and leave for 5 minutes.
2 Meanwhile, quickly stir-fry the vegetables in the oil in a wok for 3–4 minutes.
3 Mix the coconut cream with the curry paste and lime juice in a small bowl.
4 Drain the noodles and place in a large serving bowl with the stir-fried vegetables. Toss with the prawns, coriander and the coconut dressing. Sprinkle over the peanuts and serve.
Prawn Pilaff
How to Make Prawn Pilaff Recipe - preparation 10 minutes cooking time 15–20 minutes Serves 4
Ingredients:
225g/8oz/1 cup basmati rice
150g/5oz baby corn, halved
200g/7oz sugarsnap peas
1 red (bell) pepper, seeded and thinly sliced
400g/14oz cooked and peeled king prawns (jumbo shrimp)
chopped fresh coriander (cilantro) to garnish
For the dressing
1 tbsp oil
1 tsp grated fresh root ginger
grated zest and juice of 1 lime
2 tbsp light soy sauce
Method:
1 Put the rice in a large wide pan. Add 600ml/1 pint/2½ cups boiling water. Cover the pan and bring to the boil, then reduce the heat to low and cook the rice according to the pack instructions.
2 About 10 minutes before the end of the cooking time, stir in the broccoli, baby corn, sugarsnap peas and red pepper. Cover the pan and cook gently over a low heat until the vegetables and rice are just tender.
3 Meanwhile, put the prawns in a bowl. Mix all the dressing ingredients together and pour over the prawns.
4 Mix the prawns and dressing into the cooked vegetables and rice, and toss well. Scatter with chopped coriander and serve immediately.
Ingredients:
225g/8oz/1 cup basmati rice
150g/5oz baby corn, halved
200g/7oz sugarsnap peas
1 red (bell) pepper, seeded and thinly sliced
400g/14oz cooked and peeled king prawns (jumbo shrimp)
chopped fresh coriander (cilantro) to garnish
For the dressing
1 tbsp oil
1 tsp grated fresh root ginger
grated zest and juice of 1 lime
2 tbsp light soy sauce
Method:
1 Put the rice in a large wide pan. Add 600ml/1 pint/2½ cups boiling water. Cover the pan and bring to the boil, then reduce the heat to low and cook the rice according to the pack instructions.
2 About 10 minutes before the end of the cooking time, stir in the broccoli, baby corn, sugarsnap peas and red pepper. Cover the pan and cook gently over a low heat until the vegetables and rice are just tender.
3 Meanwhile, put the prawns in a bowl. Mix all the dressing ingredients together and pour over the prawns.
4 Mix the prawns and dressing into the cooked vegetables and rice, and toss well. Scatter with chopped coriander and serve immediately.