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Cheesy stuffed giant pasta shells. Well hello there - you are definitely justified in thinking I have dropped off the face of the earth, but I'm still heeeeere! It has been a seriously long while, but I am so fkng excited to say I can see the light at the end of the tunnel with the book. I can't believe it - I have been helped and supported by so many amazing people, for a 'solo' endeavour it has been a massive team effort. Any way, I still have six weeks to go, so mustn't get ahead of myself, I'm just starting to feel like this book might actually really happen.

Meanwhile - cheesy goodness squashed into pasta shells and baked in a tomato passata - not much more to say really, other than it is really bloody good. Right then, because I am the world's most pedantic perfectionist (yoga flow let-it-go stuff not withstanding), I am off to re-shoot two recipes for the book this morning. 1 cup grated mozzarella 1 cup grated Parmesan 1 egg ¼ teaspoon freshly grated nutmeg 400gram tin cherry tomatoes ½ cup dry white wine. Lime, Chilli and Spring Onion Chicken Drumsticks - Dish. Preheat the oven to 180°C. Make two slashes in the thickest part of the drumsticks then rub with oil and season all over.

Place in a lined shallow baking dish that is just large enough to hold them in a single layer. Roast for 40 minutes or until golden and fully cooked. Cooking time will depend on the size of the drumsticks. Dressing: Whisk all the ingredients, except the spring onions, coriander and peanuts, in a bowl. Stir in the spring onions. When the chicken is cooked, remove from the oven and spoon the dressing over the drumsticks. Transfer to a serving plate and spoon over the pan juices. Cook’s Tip: I leave the seeds in the chilli for extra heat, but remove if desired. Falafel Chicken Schnitzel - Dish. Trim the fat off the chicken. Cut each thigh into 2 pieces and slash the thicker parts of the meat to make them an even thickness. Combine the flour, almonds and spices in a food processor and season well. Process until the almonds are finely ground. Tip into a wide shallow dish. Whisk the eggs and garlic in a shallow dish and season. Heat a little oil and a small knob of butter in a sauté pan.

Cook over a medium heat until golden and cooked through. Sauce: Whisk all the ingredients in a bowl and season. To serve: Place on plates and serve with the Yoghurt Tahini Sauce if desired. Tarragon and Dijon Mustard Chicken - Dish. From The Kitchen: Retro Night Beef Wellington & Potato Gratin. I have mentioned once before on this blog that I am a limited fan of 'classics with a twist' - sometimes classics are just that, and their perfection is not to be overly meddled with!

(OK - yes I do agree that sometimes a little addition or change can take something you are used to from ordinary to amazing...) Anyhoo - these recipes for Beef Wellington and Potato Gratin are almost the same as the ones I made back when I was about 19 years old (dark ages peoples - that would be the late '80s), probably cranking up Wham, Madonna or Simple Minds on the stereo as I danced around our hokey kitchen with it's teeny tiny gas oven.

At that age I had just bought my first house with my boyfriend (and later husband - Nick) and revelled in cooking at every opportunity - hand made pasta, ox-tail stews, homemade ice cream without a machine, flash new-fangled sushi - God it was fun! Don't forget my conversions page for anyone needing to change those pesky grams into ounces etc2 tablespoons olive oil. Kung Pao Chicken. Recipe by Claire Aldous • Photography by Aaron McLean • From Dish 44, page 99 • Published in Recipes, Chicken, Stir Fries, Asian 800 grams boneless and skinless chicken thighs1 tablespoon soy sauce1 tablespoon Shaoxing (Chinese cooking wine)1 tablespoon cornflour½ teaspoon sea salt Sauce2 teaspoons cornflour2 teaspoons sugar2 teaspoons soy sauce1 teaspoon sesame oil1 tablespoon black rice vinegar (Chinkiang vinegar) To cook3 tablespoons vegetable oil3 or more whole dried red chillis2 tablespoons ginger, julienne3 cloves garlic, crushed3 spring onions, thinly sliced1/3 cup roasted cashew nuts or peanuts Chicken: Cut the chicken into 2 cm pieces.

Sauce: Combine the ingredients in a bowl and mix until smooth. To cook: Heat the oil in a wok or large sauté pan until hot. To serve: Transfer the chicken to a serving bowl and top with the remaining spring onions and nuts. Pantry note: Shaoxing cooking wine is derived from glutinous rice. Black rice vinegar is also known as Chinkiang vinegar. Baked Lamb Meatballs and Vegetables. Vegetables2 large oval purple eggplants6 tomatoes, each cut into 8 wedges 2 capsicums, cut into rough chunkssea salt and ground pepperolives capers Meatballs600 grams lamb mince1 egg, beatenGarlic & Herb salt To serveVIRTUO Medium Extra Virgin Olive Oil1 cup thick plain Greek yoghurtoptional garnishes: toasted pine nuts or almonds, chopped Italian parsley, sliced spring onions Preheat the oven to 190°C.

Cut the eggplants into chunks. Pour a generous drizzle of VIRTUO Medium extra virgin olive oil into a large roasting dish and add the eggplant, tossing to coat well in the oil. Season with salt and pepper. Roast for 10 minutes then check and toss with more oil as necessary. Reduce the oven to 180°C. Carefully mix the tomatoes and capsicum through the eggplant and continue to roast until the vegetable are tender but not totally collapsing. Meatballs: Combine the lamb mince and the egg then season with the garlic and herb salt.

Using your hands, form into golf ball sized meatballs. Chicken Braised in Milk, Lemon and Sage. Recipe by Claire Aldous • Photography by Aaron McLean • From Dish 53, page 69 • Published in Recipes, Milk braising, Chicken, Milk, Braising 4 whole chicken legs, skin-on (thigh and drumstick)2 teaspoons olive oil1 large onion, sliced8 whole cloves garlic, skin-on2 sticks cinnamonhandful sage leaveslong strips of zest from 1 lemon1 teaspoon whole fennel seeds½ teaspoon ground nutmeg2 cups milksea salt and freshly ground pepper Preheat the oven to 180˚C. Season both sides of the chicken. Heat the oil in a sauté pan and cook the chicken, skin side down until golden. Turn over and cook for another 2 minutes then transfer to a baking dish. Add all the remaining ingredients to the pan and bring to the boil.

Brown Rice, Broadbean and Mint Falafels with Walnut Cream (vegan) Wonton Soup Recipe. 11K+Save Easy and two version Wonton Soup recipe. Wonton is one of the favorite snacks especially in the southern part of China. The processing of making wonton is similar with dumplings but the tastes of the two are quite different. Wonton wrappers are always thinner than dumpling wrappers and wonton has a fresher scent comparing with dumplings. The wonton soup is the soup using wonton as the main ingredients. To prepare the wonton filling ground pork (can be combined with beef or chicken or shrimp) green onions, grated ginger,egg as well as other condiments. For vegan and vegetarian readers, please refer to this post: vegetarian wonton soup. Assemble the wonton one by one, photo instruction is here: how to fold wonton Now let’s make Wonton Soup broth for both spicy version and mild version.

Before boiling the wonton, prepare your serving bowls. Bring a large amount of water in pot and cook the wontons for around 5 minutes and cook your vegetables in the last one minute. Now, there we are! Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce (Suanla Chaoshou) Chicken with Mushrooms and Tarragon. Recipe by Claire Aldous • Photography by Claire Aldous • Published in Recipes, Vegetarian, Easy, Claire Aldous, Mushrooms, Winter, Easy Everyday 1 tablespoon olive oilknob of butter600 grams boneless chicken thighs, skin off1 onion, thinly sliced350 grams button mushrooms, thinly sliced2 cloves garlic, crushed2 teaspoons dried tarragon1 tablespoon Worcestershire sauce½ cup chicken stock½ cup sour cream1 teaspoon cornflour2 tablespoons finely chopped parsleysea salt and ground pepper Heat the oil and butter in a large sauté pan. Slice the chicken into 1cm wide strips and season well.

Cook in two batches over a high heat until lightly golden. Remove with a slotted spoon and set aside. Don’t wash the pan. Add the onion to the pan with a pinch of salt and cook for 4 minutes, adding a good splash of water if needed. Add the garlic, tarragon, Worcestershire sauce and the stock and bring to the boil. Stir the sour cream and cornflour together and add to the pan.

Tuscan Beef Ragu. Stovetop method: Place meat in a clean paper bag with seasoned flour and shake to coat. Heat oil in a large, deep-sided ovenproof dish or heavy pot and brown meat over high heat in 2-3 batches, transferring it to a plate as it is browned. Reduce heat to medium, add onions to the pan and cook for a couple of minutes to soften. Add garlic, tomato paste and anchovies, stir and cook another 3 minutes, stirring now and then. Add Essential Cuisine Beef Stock, wine and water, stirring to lift any pan browning. Return meat to the pot with rosemary and vinegar. Stir to combine. When ready to serve, cook pasta according to manufacturer’s instructions, drain and toss through cooked ragu. Oven-bake method: When meat has browned and all other ingredients are added, cover dish and transfer to a 160°C oven. No-fuss method for slow cooker or crock pot: Place garlic, tomato paste, anchovies, beef stock, wine, rosemary and vinegar into the cooker (no water is needed).

Florentine Pork Chops. Recipe by Claire Aldous • Photography by Aaron McLean • From Dish 59, page 111 • Published in Recipes, Claire Aldous, Pork, Easy everyday This one pan dish has juicy pork chops nestled in a rich tomato sauce and topped with spinach and melting mozzarella. I served ours with crispy sautéed potatoes. 4 pork loin chops, skin removed 300 grams spinach, tough stalks removed2 tablespoons olive oilsea salt and ground pepper1 onion, sliced thinly 2 cloves garlic, crushed½ cup white wine, water or chicken stock1 x 400 gram tin cherry tomatoes1 cup tomato passata1 tablespoon basil pesto1 cup grated mozzarella Preheat the grill to its highest setting. Put the spinach in a large heatproof bowl and cover with boiling water, turning to wilt. Drain and refresh in cold water then squeeze out all the excess liquid. Heat the oil in a large ovenproof sauté pan. Add the onion and garlic to the pan and cook until soft, adding a splash of water if needed.

Tandoori chicken. Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council Fish Online Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind.

Hit 'n' Run Tray baked Chicken | Food Revolution Day | Jamie Oliver. Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. Sugar We all deserve a treat sometimes, but try to limit your sugar intake. Fat We all need to eat a small amount of fat because it protects our organs and helps us grow. Saturates Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Protein Protein helps our muscles to grow and repair, as well as providing you with essential amino acids.

Calories Calories are just a unit of energy. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. Sugar We all deserve a treat sometimes, but try to limit your sugar intake. Fat Saturates Protein. Donna Hay - Recipes. Salmon with ginger quinoa ¼ cup (60ml) peanut oil 2 tablespoons shredded ginger 3 cloves garlic, thinly sliced 1½ cups (300g) white quinoa, cooked 3 green onions (scallions), thinly sliced 2 tablespoons light soy sauce 4 x 160g salmon fillets, skin-on and halved sea salt and cracked black pepper 1 Lebanese cucumber, seeded and thinly sliced 1 small red onion, thinly sliced 1 cup basil leaves lime wedges, to serve Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat.

Add the ginger and garlic, and cook for 1–2 minutes or until lightly golden. Add the quinoa and cook, stirring occasionally, for 10–12 minutes, or until lightly toasted. Add the onion and soy sauce and toss to combine. While the quinoa mixture is cooking, heat the remaining oil in a medium non-stick frying pan over high heat. Broad Bean and Mint Risoni with Crispy Bacon - Nadia Lim. Broadbeans, mint and parmesan are a classic, delicious combination served on bruschetta, however this little pasta dish is full of spring goodness and taste. Ingredients broad beans 500g/3 cups shelled (fresh or frozen) risoni or orzo pasta 1 1/3 cups garlic 1 fat clove, minced lemon juice of ½ parmesan cheese ¾ cup, grated mint leaves 1 cup, finely chopped extra virgin olive oil 3 tablespoons free-range bacon 2-3 rashers, diced (optional) pine nuts ¼ cup Method Pour boiling water over broad beans.

While you are shelling the broad beans, cook pasta in boiling salted water (as this job takes about the same time for the pasta to cook) until al dente. Cook shelled broad beans in boiling salted water for 1-2 minutes, then drain. Heat a little olive oil in a fry pan and fry bacon and pine nuts until bacon is crispy, about 3-4 minutes. Spoon out ½ cup of the pasta cooking water and reserve, before draining the pasta. Divide between bowls and sprinkle over crispy bacon and pine nuts. Sticky Hoisin Pork with Mango and Avocado Salsa - Nadia Lim.

A wonderful wonton soup recipe | Jamie Oliver | Features. Laksa curry paste - Recipes - New Zealand Woman's Weekly. Sticky pork ribs. Donna Hay - Recipes. From The Kitchen: Coronation Chicken PIes. Maple Pork Chops With Griddled Baby Gem Lettuce. 5 Ingredient Lemon Chicken with Asparagus. Healthy Jalapeño Sweet Potato Chicken Chili. Saturday Night Teriyaki Chicken. Roasted Fish with Lemon-Caper Crumb - Annabel Langbein – Recipes. Pad Thai Noodles - Annabel Langbein – Recipes. Snapper with Ginger Miso Sauce - Annabel Langbein – Recipes. Flash-Roasted Salmon with Chilli Lime Glaze - Annabel Langbein – Recipes. Lamb Steaks with Mediterranean Sauce - Annabel Langbein – Recipes. Steamed Fish with Lemongrass and Coriander - Annabel Langbein – Recipes. Miso and Chilli Lamb Shanks | Dish. Moroccan lamb shanks » Lamb Wellingtons » Fragrant South-East Asian Prawns | Nadia Lim.

Harissa Chicken, Pumpkin and Avocado Salad with Mint Yoghurt Dressing | Nadia Lim. Five-spice and Lemongrass Beef or Pork with Noodles | Nadia Lim. Lime, Chilli and Ginger Glazed Salmon | Nadia Lim. Fijian Coconut Fish with Tomato, Spinach and Rice | Nadia Lim. Fleur Sullivan's Smoked Fish Pie | Dish. Chả Cá - Vietnamese Marinated Fish with Rice Noodles | Dish. From The Kitchen: Fabulous Fish PIe. This Week in Deconstructing Dinners. Christmas Smoked Salmon and Celebration Couscous. US Masala: Roasted Baby Potatoes Indian Style! Grilled Ribeye Steak with Onion-Blue Cheese Sauce. Brussels Sprout Gratin. An Incredible Tasty Veggie Burger Recipe | Italian Chips.


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