Quick and Easy Crab Pasta

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Make Quick and Easy Crab Pasta

Quick & Easy Crab Pasta

A taste of the sea, this pasta dish is so quick and easy to make but very delicious.  I used cuttlefish ink spaghetti but your favourite pasta will work used as good.

Serves 4

Prep time:  5-10 minutes

Cooking time: 10 minutes

Ingredients

500g/17 ½ oz of your favourite spaghetti or linguine, cooked as per packet instructions

3 tbsp olive oil

1 garlic clove, peeled and finely chopped

1 red chilli, de-seeded and finely chopped

2 shallots, peeled and finely chopped

350g/12oz pre-prepared crabmeat

100ml/3 ½ fl oz white wine

Freshly ground salt and pepper

1 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped

1 lemon, juice only

Method

1.  For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine or spaghetti according to packet instructions, until al dente.

2.  In a large frying pan or wok heat the olive oil.  Add the garlic, chilli and shallots and fry until softened, 2-3 minutes.

3.  Add the crabmeat and cook for a further minute and then add the wine and simmer until most of the alcohol has evaporated, season with salt and pepper.

4.  Drain the pasta, reserving a few tablespoons of the pasta water. Add to the pan with the crabmeat and stir in the parsley and basil. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season with freshly squeezed lemon juice and serve.

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Tuna Steaks with New Potatoes & Salsa Verde

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Make Tuna Steaks with New Potatoes & Salsa Verde

Tuna Steaks with New Potatoes & Salsa Verde

This tantalising seared tuna steak is bursting with zingy flavours from the salsa verde… mint, parsley, basil, capers, anchovies, garlic, lemon, red wine vinegar and Dijon Mustard…. Delicious!!

Serves 4

Prep time:  2 hours

Cooking time: 15 minutes

Ingredients

4 x 250g/9oz fresh tuna steaks

5 tbsp olive oil

Freshly ground salt & pepper

4 handfuls of new potatoes

For the salsa verde

Small bunch of mint

Small bunch of parsley

Small bunch of basil

2 tsp capers, chopped

4 anchovy fillets, chopped

1 garlic clove, peeled and roughly chopped

1 lemon, zest and juice only

1 tbsp olive oil

1 tbsp red wine vinegar

2 tsp Dijon mustard

Method

1.      Marinate the tuna steaks in the olive oil, salt and pepper for at least 2 hours before cooking.

2.      For the salsa verde, put all the ingredients into a food processor and blend.  If the mixture is too thick add more olive oil or red wine vinegar.  Season to taste and then set aside.

3.      Boil the new potatoes for 12-15 minutes or until cooked.

4.      Preheat a griddle pan until hot and then cook the tuna steaks, approximately 2 minutes each side.

5.      Crush the potatoes with a fork and mix with half the salsa verde.

6.      Serve the tuna with the potatoes on the side and pour over the remainder of the salsa verde.  Enjoy!

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the Best Coq au Vin

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Make the Best Coq au Vin

The Best Coq au Vin

A delicious and rustic French classic!  Red wine, brandy, pancetta, shallots, mushrooms, herbs & a pinch of chilli what a wonderful combination for chicken!

Serves 4

Prep time:  15 minutes

Cooking time: 1 hour 10 minutes

Ingredients

50g/2 oz butter

200g/7 oz pancetta or smoked bacon, sliced

8 small shallots, peeled

250g/8 ½ oz button mushrooms

 3 garlic cloves, peeled and finely chopped

1.5kg/3 ¼ lb chicken, jointed and seasoned with salt and pepper

4 tbsp brandy

2 sprigs fresh thyme

250ml/8 fl oz chicken stock

500ml/16 fl oz hearty dry red wine

1 tbsp tomato puree

Pinch of dried chilli flakes

2 tbsp butter

2 tbsp plain flour

Crusty bread to serve

Method

1.       In a large frying pan or wok melt 25g/1 oz of the butter and add the pancetta and fry until crisp and golden.  Remove from the pan with a slotted spoon and set aside.

2.      Add the shallots to the pan and sauté until slightly browned, about 5 minutes and then add the mushrooms and garlic, sauté for about 5 minutes.  Remove from the pan and set aside.

3.      Now add the remaining 25g/1 oz of butter and melt in the pan.  In batches add the chicken and cook on both sides until browned, about 10 minutes.  Return all the chicken to the pan and remove from the heat.  Add the brandy and flambé.  Remove the chicken from the pan.

4.      Add the thyme, stock, wine and chilli flakes to the pan and bring to the boil.  Return the chicken to the pan, cover and simmer for 30 minutes until the chicken is cooked through.  During the last 10 minutes add the pancetta and vegetables.

5.      Remove the chicken, pancetta and vegetables from the pan with a slotted spoon and cover with foil.  Also remove the pan of broth from the heat and let stand for 5 minutes.

6.      In a small bowl mash the butter and flour together to make a buerre manié.  Return the pan to the heat and bring to the boil.  Add ½ cup of the broth to the buerre manié and whisk together, now whisk into the rest of the broth.

7.      Reduce the heat and simmer uncovered stirring occasionally until the sauce has thickened, about 5 minutes.

8.      Season to taste and return the chicken and vegetables to the pan and coat with the sauce.  Serve with crusty bread.

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The Best Cheese Scones

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Make The Best Cheese Scones

The BEST Cheese Scones

These have to be the best cheese scones I have ever tasted.  The perfect savoury scone - best eaten warm spread with lots of butter!

Makes 8-10

Prep time:  15 minutes

Cooking time: 12-15 minutes

Ingredients

225g/8 oz self raising flour

1 ½ tsp baking powder

1 tsp mustard powder

½ tsp cayenne pepper

50g/2 oz butter, cut into cubes

100g/3 ½ oz mature cheddar cheese

150 ml/ ¼ pint milk

1 egg, beaten

Method

 1.  Preheat the oven to 220C/425F/Gas 7 and lightly grease a baking sheet.

2.  Sieve the flour and other dry ingredients into a large mixing bowl and then rub in the butter.

3.  Stir in the cheese, then a milk and egg to get a soft dough.

4.  Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

5.  Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.

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The Best Singapore-Style Noodles

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Make The Best Singapore-Style Noodles

The BEST Singapore-style Noodles

Wow, these are the best Singapore Noodles I have ever tasted by far! If you want an absolutely delicious but quick and easy meal, this is the one for you! 

Serves 2

Prep time:  15 minutes

Cooking time: 10 minutes

Ingredients

2 tbsp groundnut oil

2 garlic cloves, peeled and grated

1 tbsp fresh ginger, grated

1 red chilli, de-seeded and finely chopped

5 fresh shitake mushrooms, sliced

2 tsp ground turmeric

100g/3 ½ oz smoked bacon, finely chopped

1 carrot, cut into strips

1 handful of beansproats

1 chicken breast, cooked and shredded

250g/9 oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drain

1 tsp crushed dried chillies

2 tbsp light soy sauce

2 tbsp oyster sauce

1 tbsp rice vinegar

1 free-range egg, beaten

Splash of toasted sesame oil

2 spring onions, sliced diagonally

Method

1.       Heat your wok until it is smoking and then add the groundnut oil.  Add the garlic, ginger, fresh chilli, mushrooms and turmeric, stir fry for 10-20 seconds.

2.      Add the bacon and cook for 30 seconds and then add the carrots, beansproats and cooked chicken, stir-fry for 1 minute.

3.      Now add the noodles and toss in the wok for 1-2 minutes.

4.      Season the noodles with the dried chillies, soy sauce, oyster sauce and vinegar; stir well so the noodles are fully coated.

5.      Add the beaten egg and stir gently for 1 minute or until the egg is cooked through.  Add a splash of sesame oil, it is now ready to serve.  Pile onto a serving plate and add the spring onion to garnish. Enjoy!!

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Chilli Chicken with Rice

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Make Chilli Chicken with Rice

Chilli Chicken with Rice

A very quick and easy meal to cook but most importantly it is very, very tasty!

Serves 2

Prep time:  10 minutes

Cooking time: 15 minutes

Ingredients

For the chilli sauce

4 garlic cloves, chopped

2.5cm/1in piece fresh root ginger, peeled, chopped

1 red chilli, de-seeded, chopped

½ red pepper, de-seeded, sliced into strips

2 tomatoes, sliced

5 tbsp water

2 tbsp tomato ketchup

1 tsp light brown sugar

For the chicken

1 tbsp groundnut oil

250g/9oz skinless chicken breast fillets, sliced

1 carrot, sliced into strips

½ red pepper, de-seeded, sliced into strips

2 tbsp light soy sauce

2 large spring onions, sliced lengthways

Jasmine rice to serve (cook as per packet instructions)

Method

1.       For the sauce, place all the ingredients into a food processor and blend until you have a smooth sauce and set aside.

2.      For the chicken, heat a wok and then add the oil.  Add the chicken and cook for 2-3 minutes until golden.  Now add the carrot and pepper and cook for 1-2 minutes then add the sauce and bring to the boil and cook for a further 2-3 minutes. 

3.      Add the soy sauce to season.  Serve with the rice and sprinkle with the spring onions, enjoy!

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Spicy Pancetta and Pepper Pasta

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Make Spicy Pancetta and Pepper Pasta

Spicy Pancetta and Pepper Pasta

A rich and rustic spicy pasta dish which is quick and easy to make – a delicious mid-week meal!

Serves 4

Prep time:  10 minutes

Cooking time: 45 minutes

Ingredients

1 tbsp olive oil

150g/5 oz pancetta, diced

2 celery stalks, sliced

1 red pepper, de-seeded and chopped

3 long red chillies, de-seeded and finely chopped

3 cloves garlic, peeled and finely chopped

1 tbsp fresh thyme

1 tbsp fresh rosemary

2 x 400g/14 oz tin of chopped tomatoes

3 tbsp milk

Freshly ground pepper

2 tbsp freshly grated parmesan and extra for serving

Your favourite pasta cooked as per packet instructions

Method

1.       In a large frying pan or wok heat the oil and then fry the pancetta until it starts to crisp.

2.      Add the celery and red pepper and cook for 2-3 minutes or until it begins to soften.

3.      Add the chillies, garlic, thyme and rosemary, fry for 1-2 minutes.  Now add the tomatoes and bring to the boil.

4.      Reduce the heat and simmer for 35-40 minutes.  Add the milk and season to taste before adding the parmesan.

5.      Meanwhile prepare the pasta and add to the tomato sauce and mix through.

6.      Share the pasta between four plates and sprinkle with parmesan cheese.  Enjoy!

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Corned beef and Potato Pie

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Make Corned beef and Potato Pie

Corned Beef & Potato Pie

A rich & hearty pie packed full of flavour.  Very easy to make with store cupboard ingredients suitable for quickly rustling up for surprise guests!  Delicious!!

Serves 6

Prep time:  20 minutes

Cooking time: 50-60 minutes

Ingredients

For the pastry

300g/10½oz plain flour, plus extra for rolling

good pinch sea salt

175g/6oz cold butter, cubed

1 free-range egg

(or use ready prepared short-crust pastry)

For the filling

15g/½oz butter

1 tbsp sunflower oil

1 large onion, sliced or chopped

2 celery sticks, trimmed, peeled to remove stringy bits, sliced

2 medium carrots, cut into 1cm/½in dice

300g/10½oz potatoes, peeled and cut into 1cm/½in dice

2 tbsp tomato ketchup

1 tbsp Worcestershire sauce

2 tsp marmite

1 x 340g/11¾oz can corned beef

freshly ground black pepper

Method

1.       To make the pastry, put the flour, salt and butter in a food processor and pulse until the mixture looks like breadcrumbs.

2.      Whisk the egg with a tablespoon of cold water in a small bowl. Slowly pour all but one tablespoon of the egg mixture into the food processor whilst blending until the mixture begins to form a ball, wrap in cling film and place in the fridge.

3.      For the filling, melt the butter with the oil in a large non-stick frying pan. Add the onion, celery, carrots and potatoes. Cook on a low heat for about 15 minutes until the vegetables are softened, stirring regularly. The carrots should have a little bite.

4.      Add the ketchup, marmite, Worcestershire sauce and stir into the vegetables for a few seconds before adding the corned beef. Break the beef into chunky pieces with a wooden spoon and mix with the vegetables.

5.      Season with pepper and remove from the heat. Leave to cool for about 20 minutes.

6.      Preheat the oven to 190°C/375°F/Gas mark 5.

7.      Put the pastry onto a well-floured work surface and bring it together into a ball. Take about a third of the pastry, roll it out and use it to line a 23cm/9in pie plate or 20cm/8in round ceramic quiche dish. Leave any excess pastry overhanging the edge. Brush the pastry edge lightly with the reserved egg.

8.      Empty the filling into the pastry base and spread it out evenly. Flour the surface once more and roll out the remaining pastry. Lift the rolled pastry over the rolling pin and place gently over the filling. Press the edges firmly together then trim neatly. Seal the edge with a fork.

9.      Brush the top of the pastry with the remaining beaten egg, cut a cross in the centre of the pie and place onto a baking tray. Bake for about 35-40 minutes or until the pastry is golden-brown and the filling is piping hot.

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Sticky Gingerbread

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Make Sticky Gingerbread

Sticky Gingerbread

A deliciously spicy and sticky ginger cake originating from northern England – brings back childhood memories of family Sunday teas.

Serves 10 pieces

Prep time:  10 minutes

Cooking time: 1 hour

Ingredients

225g/8 oz self-raising flour

1 tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp ground cinnamon

1 tsp ground mixed spice

115g/4 oz unsalted butter, chilled and diced

115g/4 oz golden syrup

115g/4 oz dark brown muscovado sugar

275ml/9 fl oz milk

1 free range egg, beaten

Method

1.       Preheat the oven to 180°C/350°F/Gas mark 4.

2.      Sift the flour, bicarbonate of soda, ginger, cinnamon and mixed spice into a large bowl.  Add the butter and rub into the flour with the tips of your fingers until you have a mixture that looks like breadcrumbs.

3.      Pour the treacle and syrup into a small pan and melt gently until runny and then set aside.

4.      Put the sugar and milk into another pan and gently heat and stir until the sugar dissolves.  Set aside until lukewarm then whisk the milk into the flour mixture followed by the treacle mixture and then the egg.  Mix all together until you have a thick batter just like double cream.

5.      Pour into a 900g/32 oz loaf tin about 26cm x 13cm x 7cm , greased with butter and lined with grease proof paper.  Bake in the oven for 45 minutes or until a skewer put into the centre comes out clean.  Leave to cool then remove from the tin and wrap in foil for at least a day before cutting it.  The bread will get stickier the longer you leave it.

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