Wednesday, 30 November 2022

THAI PRAWN DRUNKEN NOODLES

Sometimes a bowl of spicy noodles is the only thing that will hit the spot, and these drunken noodles (called so as in Thailand as they are meant to be the perfect choice dish to soak up booze after a night out) are spicy, filling, super quick to rustle up and VERY YUM!

Add some crunchy veg, juicy prawns and fresh herbs and you get yourself takeaway standard bowl of wonderful noodles, perfect to cure a hangover or just to spice up a grey December day!SERVES 2

INGREDIENTS 

  • 2 red bird’s eyes chillis
  • 2 garlic cloves
  • 1 tablespoon of vegetable oil
  • 300g flat rice noodles, cooked per package instructions
  • 125g firm tofu, cut into large chunks
  • 1 teaspoon dark soy sauce
  • 1 teaspoon light soy sauce
  • 1 tablespoon sugar
  • 30g green beans, cut into 2.5cm
  • 30g spring greens, shredded
  • 20g baby sweetcorn, quartered lengthways
  • 20g long red chillis, finely sliced
  • 250g uncooked prawns
  • 1 handful of holy basil leaves

METHOD

  • Using a pestle and mortar, pound together the chillis and garlic to form a rough paste.
  • Heat the oil in a wok set over a high heat. 
  • Add the garlic and chilli mixture and stir fry for 30 seconds until fragrant. 
  • Add the flat noodles to the pan and stir-fry for 1 minute, until soft.
  • Stir in the dark soy sauce, light soy sauce and sugar and mix well to combine.
  • Stir-fry for 30 seconds, then add the green beans, sweetcorn, sliced chillis, prawns and holy basil to the wok. 
  • Stir-fry for about 2 minutes, until the vegetables are just cooked through and prawns pink. 
  • Remove from the heat and serve immediately.

Monday, 28 November 2022

SOLE MEUNIÈRE WITH SMASHED ROSEMARY POTATOES


The name of this dish may make it sound like intimidating French fare but this is actually one of the easiest yet most delicious fish recipes I have come across!

Pan fried sole (or hake) gets topped with the most delicious butter, lemon and caper sauce and is one heck a delicious and sophisticated looking dish that you can easily achieve in less than 20 mins at home!!

I served my sole meunière with some rather fabulous smashed rosemary potatoes and broccoli but mash, a potato gratin or even fries would also work a treat.

A perfect dish for a romantic dinner or a midweek meal when you are feeling a bit fancy!

SERVES 2

SOLE MEUNIÈRE

INGREDIENTS
  • 2 sustainable lemon sole or hake fillets
  • 2 tbsp plain flour, well seasoned with salt and pepper
  • Splash olive oil
  • 75g butter
  • 2 tbsp capers, drained
  • 1 lemon, halved
  • Small handful chopped fresh parsley

METHOD
  • Lightly dust both sides of the sole fillets with the seasoned flour, then set aside.
  • Heat a splash of olive oil and small knob of the butter in a large heavy-based frying pan over a medium heat. 
  • When hot, add one sole fillet, skin-side down, then fry for 2-3 minutes until lightly golden and crisp. Carefully turn the fillet over and cook for 2-3 minutes more until both sides are golden and crisp. 
  • Set aside on a warm serving plate, lightly cover, then repeat with the second fillet of sole.
  • Heat the remaining butter in the pan until it starts to smell nutty, then add the capers and squeeze in the juice from one of the lemon halves. 
  • Stir, then spoon the lemony caper butter over the fish to serve. 
  • Sprinkle parsley over the fillets and serve with the remaining lemon half, cut into wedges, for squeezing. Serve with new potatoes and steamed purple sprouting broccoli, if you like.

SMASHED POTATOES WITH ROSEMARY
  • 500G small potatoes
  • 3 tablespoons butter (I use salted butter)
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

METHOD
  • Preheat the oven to 220c.
  • Boil the potatoes in a medium sauce pan for 10 minutes or until a fork easily slides in and out of the potatoes and the skin is just barely beginning to split. 
  • Drain the water from the pan and set aside.
  • On medium low heat, melt the butter in a small saucepan, stir in the rosemary and salt and pepper.
  • Pour the butter over the potatoes and toss until coated. 
  • Place the potatoes on a foil-lined baking sheet and use the bottom of a heavy drinking glass, a fork, or a potato masher to gently smash the potatoes.
  • Drizzle with any extra butter from the pan and bake for 7-10 minutes or until the potatoes are crispy.

Thursday, 17 November 2022

HALLOUMI CURRY

 


I know, I know this isn't the most authentic take on a vegetarian friendly curry - paneer would have FOR SURE been truer to it's origin BUT, hear me out before you give it a pass. 

Halloumi, yes, halloumi the Middle Eastern cheese usually pan fried for maximum enjoyment, really worked a dream in this fragrant, veg packed curry. 

It almost melts together with the tomato, coconut milk and spice broth in which it slowly simmers whilst retaining a perfect not quite chewy, not quite soft consistency.

I would say you could even cut out the rice if you fancied by adding more veg of your liking to the curry - I added aubergine and cauliflower but you could easily add broccoli, peppers, green beans or whatever veg you've got in the fridge!

I am not usually a big fan of curries but this unconventional take really won me over and I hope it will do the same for you!!!

SERVES 4

INGREDIENTS

  • 500g Halloumi
  • 1 ½ Heaped Tsp Chilli Powder
  • 1 Heaped Tsp Turmeric
  • 2 Tsp Garam Masala
  • 1 Cauliflower
  • Two courgettes
  • Bunch of Coriander
  • 400g Basmati Rice
  • 400ml Coconut Milk
  • 800g Plum Tomatoes (2 Tins)
  • 2 Brown Onions
  • 1 1/2 Tbsp Tomato Puree
  • 2 Cloves of Garlic
  • Knob of Ginger
  • Vegetable Oil

METHOD
  • Chop Halloumi, courgette and cauliflower into bite-size pieces. 
  • Cut onion into slices.
  • Heat a large pan.
  • Add a splash of vegetable oil. 
  • Add your onions. 
  • Cook on a medium-high heat so they start catching on the pan and softening. 
  • Once the onions are beginning to brown, add your cubes of Halloumi.
  • As the Halloumi starts to brown, add grated garlic cloves, a grated knob of ginger, a heaped tsp of turmeric, 1 ½ tsp of chilli powder and 2 tsp of garam masala. 
  • Mix everything together, add your cauliflower, courgette
  •  and tomato puree. Mix it in.
  • Pour in your tinned tomatoes and your coconut milk. 
  • Stir everything together.
  • Get your rice on (follow pack instructions)
  • Cook on a medium heat until the curry is nice and thick.Serve the curry on top of your steaming rice. 
  • Garnish with freshly chopped coriander.

Monday, 14 November 2022

SPICY VODKA PASTA WITH BURRATA

I am currently obsessed with the depth that vodka adds to pasta sauces, and with a little bit of vodka still left over from previous cooking sessions I simply had to make this spicy take on vodka pasta with lots Calabrian chilli paste and added with Burrata.

On paper this seem like a super simple pasta supper but OH MY! It really was one of the best pasta and sauce combos I have ever made! 

Slightly sweet, wonderfully spicy, creamy and with lots and lots of slowly cooked silky onions, it is a true showstopper that I literally have been thinking about making it again ever since I polished off a big plate of it last Friday!

The sort of recipe that will become signature dish of yours, trust me on this one!

SERVES 2

INGREDIENTS

  • 1 can cherry tomatoes, whole
  • 1.5 tbsp. salt (more to taste)
  • 2 tbsp. sugar
  • 3 tbsp. extra virgin olive oil
  • 3 tbsp. Calabrian chilli paste (I got mine from EATALY but any good Italian deli should have some) 
  • 3 tbsp. vodka
  • 3 tbsp. unsalted butter
  • 1/2 – 1 cup double cream
  • 400 grams pasta of your choice
  • 1 ball of burrata, torn
METHOD
  • Make the onion soubise: heat the butter over low heat in a saucepan, then add the onions and water and season with a pinch of salt. 
  • Cook for ~15 minutes over low heat, stirring occasionally, to melt the onions – you want them soft and translucent but you do not want to add any color or browning to them. 
  • While the onions are cooking, combine the tomatoes, salt, sugar, olive oil, Calabrian chili paste, vodka, butter, and cream in a large saucepan, heat to a boil then lower to medium-low heat and simmer for 15-20 minutes.
  • While the sauce is simmering, boil pasta in a pot of well-salted water and cook the pasta until al dente according to package directions. 
  • Reserve 1 cup of pasta water, drain pasta and set aside.
  • Add the onion soubise to the sauce and stir until well combined, taste and add more salt, chili paste or cream as desired.
  • Add the cooked pasta and 2 tbsp of pasta water, tossing to coat and if needed, adding more pasta water 2 tbsp at a time to achieve desired sauce consistency.
  • Serve in warm bowls and enjoy!

Wednesday, 9 November 2022

EASY PEASY KIMCHI FRIED RICE


I am a big, big fan of kimchi, even going as far as making my own homemade kimchi in the most desperately bored moments of lockdown no. 1 or 2 (who can even still remember how many there were!?) which was amazing but also involved prep time and domestic goddess like effort that I simply do not have time for nowadays. 

Good thing then that shop bought kimchi (especially from the Asian supermarket on my road) also most definitely does the trick and when a real craving for it hit me the other weekend I had to find a way to incorporate some kimchi into a delicious main course!

This kimchi fried rice with nori, fried egg and shitake mushrooms totally hit the spot. It's warming, wholesome, flavourful and packed with veg, in fact it is the perfect bad weather comfort food that is healthy yet totally satisfying. 

One I will definitely add to the regular recipe rotation and I hope you will too!

SERVES 2 

INGREDIENTS

  • 1 ½ cups jasmine rice
  • 1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved
  • 3 tablespoons  soy sauce
  • 1 tablespoon gochujang, Korean red pepper paste
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 teaspoons freshly grated ginger
  • 1 package shiitake mushrooms, sliced
  • 1 cup matchstick carrots
  • ½ bunch kale, stems removed and leaves chopped
  • 2 fried eggs
  • ¼ cup nori strips
  • 2 salad onions, thinly sliced
  • 1 tablespoon sesame seeds
METHOD
  • In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  • In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
  • Heat vegetable oil in a large frying pan over medium high heat. 
  • Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Stir in kimchi, mushrooms and carrots. 
  • Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
  • Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
  • Serve immediately with eggs, nori strips, salas onions and sesame seeds!

Monday, 7 November 2022

PRAWN & CRAB ENCHILADAS

This seafood-y twist on Mexican enchiladas with prawns and crab is all kinds of yum! Spicy, creamy, cheesy and very easy to rustle up... in fact, the perfect main to prep ahead for a Mexican themed dinner party!

SERVES 2-3

INGREDIENTS

  • 1 can black beans, rinsed and drained
  • 2 cans white crab meat, drained
  • 400g frozen, cooked king prawns (no need to thaw)
  • 300g Tomatillo Salsa, divided (I use this amazing one from Waitrose)
  • 150g grated cheddar
  • 125ml sour cream
  • 2 tbsp butter
  • 2 tbsp flower
  • 1/2 tsp chilli powder
  • 1/4 tsp ground cumin
  • pinch of salt
  • 250ml vegetable broth
  • 60ml single cream
  • Corn or flour tortillas
  • Coriander, to garnish

METHOD
  • Preheat oven to 190 degrees Celsius 
  • Spray an ovenproof medium casserole dish or baking tray with cooking spray.
  • In a medium bowl, stir together beans, crab, prawns, ¼ c. salsa, ½ c. cheese, and sour cream. 
  • Spoon about ⅓ c. of this filling down the center of each tortilla, fold sides to the middle to cover filling, and place rolled enchiladas seam side down in the prepared baking dish. 
  • Enchiladas should fit tightly together in the pan.
  • Melt butter in a sauce pan over medium heat. 
  • Whisk in flour until combined. 
  • Slowly add vegetable broth about ¼ c. at a time, whisking constantly to keep mixture smooth. 
  • When all broth is added, bring to a simmer. 
  • Stir in chili powder, cumin, salt, ½ c. cheese, ¼ c. salsa, and single cream. 
  • When cheese is melted, turn off heat and pour sauce evenly over prepared enchiladas.
  • Cover dish with foil, and bake for 30 minutes. 
  • Remove foil, and sprinkle remaining ½ c. cheese over the top. 
  • Bake an additional 5-10 minutes until cheese is melted and bubbly. 
  • Serve enchiladas with fresh chopped coriander on top

Wednesday, 2 November 2022

PASTA WITH CREAMY PUMPKIN VODKA SAUCE


Here I will say it: I am not a big fan of Halloween (I guess I dress up in my particular way every day so I don't like to pretend to be someone else?!!)...controversial I know! Especially as everything Halloween related seems to be getting bigger and bigger every year!

However, I do enjoy cooking with pumpkin a lot and always make the most of when canned pumpkin puree is widely available in London around Halloween and Thanksgiving time which meant I simply HAD TO make this twist on a vodka pasta sauce (usually made using a tomato base) with pumpkin, herbs and chilli flakes when I stumbled across this recipe whilst searching for a sophisticated, yet quick to make Friday supper.

Don't be put off by the addition of the vodka, in fact it rather strangely works wonders to elevate flavours and a real depth to the sauce for a real wow factor.

A vibrant, seasonal pasta dish that packs a punch and is super quick to make, what is not to love!!!

SERVES 2

INGREDIENTS

  • 400g pasta of your choice
  • 2 tablespoons olive oil 
  • 1 shallot, finely chopped 
  • 6 cloves garlic, grated 
  • 1 tablespoon thyme leaves 
  • 2 tablespoons chopped sage leaves 
  • 1 tablespoon crushed red pepper flakes, plus more serving150ml vodka 
  • 1 can pumpkin puree
  • 1 cup single cream
  • 1/2 cup chopped parsley 
  • 1 lemon, zested 
  • 1/2 cup grated Parmesan, plus more for serving

METHOD
  • Bring a large pot of water to a boil and cook pasta according to the package instructions. 
  • Drain the pasta, reserving 1 cup of the pasta water for later.
  • Place a large frying pan over medium heat and add in the olive oil. 
  • Add in the shallots and cook for 2 to 4 minutes, until they begin to turn golden-brown. 
  • Then add in the garlic, thyme, sage and pepper flakes and cook for an additional 2 minutes, or until the garlic becomes fragrant.
  • Stir in the vodka, pumpkin puree, single cream and pasta water. 
  • Once thoroughly combined, reduce the heat to low and simmer for 10 to 15 minutes. 
  • When the sauce has thickened, remove from the heat, add in the parsley, lemon zest and grated Parmesan, and toss in the cooked pasta.
  • Serve with additional grated Parmesan and red pepper flakes.

Friday, 28 October 2022

CARAMELISED SHIITAKE MUSHROOMS WITH NOODLES IN GINGERY BROTH


And the mushroom obsession continues!

This Japanese inspired dish is equal parts healthy and wholesome as it is comforting and filling, making it the perfect supper for when you are feeling a little run down!

SERVES 2

INGREDIENTS

  • 1/2 cup plus 2 tablespoons soy sauce
  • 1/4 cup honey
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons rice vinegar
  • 3 tablespoons tahini
  • 1 tablespoon pomegranate molasses
  • 2 tablespoon grated ginger
  • 350g egg noodles
  • 2 1/2 cups vegetable broth
  • 2 cups fresh baby spinach, roughly chopped 
  • 2 tablespoons sesame oil
  • 3 cups shiitake mushrooms, sliced 
  • 2 shallots, chopped
  • Black pepper
  • 2 tablespoons sesame seeds
  • 2 salad onions chopped, for serving

METHOD
  • Combine 1/2 cup soy sauce, honey, balsamic vinegar, rice vinegar, tahini, molasses, 1 tablespoon ginger, 1 clove garlic, and 1/3 cup water in a bowl. 
  • Cook the noodles according to package directions. 
  • Drain. 
  • To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture. 
  • Bring to a simmer over medium heat, stir in the spinach. 
  • Keep warm.
  • Heat the sesame oil in a large frying pan over medium-high heat. 
  • When the oil shimmers, add the mushrooms. 
  • Cook undisturbed for 5 minutes or until golden. 
  • Add the shallots, 1 tablespoon ginger, and 2 cloves garlic. 
  • Cook 4-5 minutes, until fragrant. 
  • Add 2 tablespoons soy sauce and a large pinch of pepper. 
  • Cook another 2-3 minutes, until the mushrooms are caramelised. 
  • Add the sesame seeds, cook 2 minutes. 
  • Spoon the mushrooms out of the skillet and onto a plate. 
  • To the frying pan add the remaining soy sauce mixture and bring to a simmer over medium heat. 
  • Add the noodles, toss to combine, and cook until the sauce just coats the noodles, 2-3 minutes. 
  • Remove from the heat. 
  • Ladle the broth into bowls.Add the noodles and toss combine. 
  • Spoon the mushrooms over the noodles. 
  • Top with salad onions. 
  • Enjoy!

Wednesday, 26 October 2022

HEARTY MUSHROOM BOURGUIGNON

WOW, OH WOW. This veggie twist on the French bistro classic that is a beef bourguignon is the ultimate hearty comfort and a mushroom lover's dream! 

Make sure you allow for a few hours for this heavenly stew of mushrooms (go wild on the varieties), red wine, herbs, carrots and mushroom stock to cook away and develop ALLL the fantastic flavours, the depth you end up with is quite extraordinary and would, I think, even win over the most committed carnivore.

Best served with homemade mash, or if you are all cooked out after prepping the bourguinon a supermarket version will also more than do the trick - I went for a truffle mash from Waitrose and boy did it make the final dish even more outstanding.

A little time consuming to make but worth every second and sure to be added to my recipe rotation for the winter months.

SERVES 3-4

INGREDIENTS

  • 6 tablespoons butter or extra-virgin olive oil, plus more as needed 
  • 800g mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks 
  • 220g peeled pearl onions (2 cups), larger ones cut in half 
  • Kosher salt and freshly ground black pepper 
  • 1 large leek or 2 small leeks, white and light green parts, diced 
  • 200g baby carrots
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste 
  • 2 ½ tablespoons all-purpose flour 
  • 1 ½ cups dry red wine 
  • 1 ½ cups mushroom broth
  • 1 tablespoon tamari or soy sauce, plus more to taste 
  • 3 large fresh thyme branches or 1/2 teaspoon dried thyme 
  • 1 bay leaf 
  • Mashed potatoes, to serve


METHOD

  • Add 2 tablespoons butter or oil to a large saucepan and set it over medium heat. 
  • When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) 
  • Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. 
  • Stir and let them brown on the other side, 2 to 3 minutes more. 
  • Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. 
  • Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
  • Reduce heat to medium-low. 
  • Add another 1 tablespoon butter or oil to the pan. 
  • Add leeks and sauté until the leeks turn lightly golden and start to soften 5 minutes. 
  • Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. 
  • Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme, and bay leaf, scraping up the brown bits at bottom of the pot.
  • Add reserved cooked mushrooms and pearl onions as well as the baby carrots back to the pot and bring to a simmer. 
  • Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 50 – 60 minutes. 
  • Taste and add more salt and tamari if needed.
  • Serve mushroom Bourguignon over mashed potatoes and ENJOY!

Tuesday, 11 October 2022

PACCHERI WITH AUBERGINE CREAM, SLOW ROAST TOMATOES, TORN BURRATA & BASIL

The slow roast, mashed Aubergine that seemingly melts into a tomatoey sauce adds a wonderful depth in flavour to this vibrant pasta dish. 

Top it all with super fragrant roasted cherry tomatoes, fresh basil and torn burrata and you get yourself a gorgeous, veg packed dinner that will brighten up even the most gloomy of autumn days.

SERVES 2

INGREDIENTS
  • 2 large aubergines
  • 300g cherry tomatoes, halved
  • Salt
  • Dried oregano
  • Icing sugar
  • Olive oil
  • 1 clove garlic
  • 300g peeled plum tomatoes, fresh or tinne
  • Ripped fresh basil
  • 400g paccheri,
  • Ball of burrata

METHOD
  • Roast the aubergines whole until they collapse, at 190°C for about 40 minutes, then remove from the oven. 
  • Turn the oven down to 130°C.
  • Put the cherry tomatoes on a baking tray, sprinkle with salt, dried oregano, icing sugar and olive oil, and put them into the oven for 45 minutes or until they wrinkle. 
  • Put on one side.
  • Scoop the flesh from the aubergine.
  • In a large frying pan, warm some olive oil and the garlic, then add the peeled plum tomatoes, basil and a pinch of salt and allow to bubble for 15 minutes, or until they look saucey. 
  • Add the aubergine and stir. 
  • The aim is a sauce to coat the pasta, so you can pass it through a food mill (remove the garlic) or simply mash with a potato masher. 
  • Pull from the heat.
  • Cook the pasta until a minute off al dente, turn up the heat on the sauce, and drain or lift the pasta directly into the sauce pan and then swish gently to blend with the sauce and finish the last minute of cooking. 
  • Add a bit more water if it looks dry – the consistency should be swishy.
  • Tip the paccheri on to a large serving dish, and top with the cherry tomatoes, the torn burrata and more ripped basil.

Wednesday, 5 October 2022

TUNA BURGERS WITH SPICY SLAW & WASABI GINGER MAYO

 

The ingredient list for this outstanding tuna burger may look a little long but trust me on this one, the effort that goes into making this dish really, really pays off! I'd go as far as to say it was the best burger I have ever had in my non meat eating life! Plus you can prep the slaw dressing and mayo in advance so that the actual burger assembling won't actually take to long!!

Serve with fries of your choice and impress your friends, family and loved ones with! A new favourite in my repertoire for sure!

SERVES 4

INGREDIENTS

GINGER WASABI MAYO
  • 4 tsp Wasabi
  • 1¼ cups mayonnaise
  • ½ cup pickled ginger, rinsed and strained
  • 1½ tsp sesame oil
  • 1½ tsp lime juice
  • 1½ tsp soy sauce

SLAW BASE
  • 300g white cabbage
  • 300g red cabbage, shredded
  • 2 large carrots, grated

SLAW DRESSING
  • ½ cup peeled and chopped ginger
  • ½ cup pickled ginger, rinsed and strained
  • 6 tbsp chopped spring onion
  • 6 tbsp soy sauce
  • ¼ cup sesame oil
  • ¼ cup chopped coriander
  • ¼ cup rice wine vinegar
  • 4½ tsp honey
  • 4 tsp hoisin sauce
  • 4 tsp chili paste
  • 2½ tsp red wine vinegar
  • 1½ tsp lime juice
  • 1 garlic clove, chopped

BURGER
  • 4 fresh tuna steaks
  • 4 brioche buns
  • Ginger-Wasabi Mayo (see above)
  • Slaw Dressing (see above)

METHOD
  • Add all Ginger-Wasabi Mayo ingredients into a food processor and blend until smooth. 
  • For the Slaw Base, add all ingredients to a bowl and mix to evenly distribute. 
  • To make the Slaw Dressing, add all ingredients into a food processor and blend until smooth. 
  • The wasabi paste, slaw base, and slaw dressing can all be made one day ahead. 
  • Store covered in the refrigerator until needed.
  • Preheat your frying pan.
  • Put the slaw base in a separate bowl with the dressing and toss to fully coat.
  • Add tuna to pan and grill to sear. 
  • After 30-60 seconds flip the tuna.
  • Sear to your liking, I like my tuna still raw in the middle
  • While the tuna filets are cooking, lightly toast your brioche bun in the oven or on a griddle pan. 
  • Spread ginger-wasabi mayo generously onto the cut sides of all buns and then place slaw evenly on top of mayo. 
  • To build each burger, set the seared tuna on top of the slaw on the bottom bun and carefully place the top bun onto the sandwich.
  • Enjoy with your fav kind of fries or chips!

Wednesday, 28 September 2022

RICOTTA, BUTTERNUT SQUASH & SPINACH LASAGNA


Well, summer seems to have exited the room quite swiftly and though I am in no way a fan of autumn and winter temperatures, I am a fan of proper comfort food dishes that are the best way to warm up over these colder seasons. 

This vegetarian friendly lasagna is packed with yummy roast butternut squash, wilted spinach and creamy ricotta and is a comforting, easy to make dinner that will make the shorter days definitely more bearable!

Serves 3-4

INGREDIENTS

  • 2 Butternut Squash
  • 1 Heaped Tsp Dijon Mustard
  • 3 Cloves of Garlic
  • 500g Lasagna Sheets
  • 100g Parmesan
  • 150g Mozzarella (1 Ball)
  • 400g Spinach
  • 6 Sage Leaves
  • 250g Ricotta
  • Salt
  • Pepper
  • Olive Oil
METHOD 
  • Preheat oven to 180°C/356°F.
  • Halve and de-seed your butternut squash. 
  • Whack them in oven for 50 minutes or until soft.
  • Now to make the spinach filling. 
  • Finely chop your garlic. 
  • Throw them in a pan with some olive oil. 
  • Cook for 30 seconds, and then drop in your spinach.
  • Once wilted (1 minute), add your chopped sage leaves. 
  • Then, add half of your ricotta and 30g of your Parmesan. 
  • Season with salt and pepper, remove from the heat and set aside.
  • Take your butternut squash out the oven and remove the skins. 
  • Place one butternut squash in a blender. 
  • Pulse, adding water, until you have a puree. 
  • Cube your other butternut squash into bite-size pieces.
  • In a large bowl, place your butternut puree, your butternut cubes, the other half of your ricotta, a large tsp of Dijon mustard, some salt and some pepper. 
  • Mix it all together.
  • Now time to assemble your lasagna! 
  • In an oven proof dish, put a layer of butternut mixture. 
  • Then layer on some lasagna sheets. 
  • Then a spinach layer, topped with a good grating of Parmesan. 
  • Add another layer of lasagna sheets, more butternut squash filling and then more lasagna sheets. 
  • Finally, spoon over the remainder of your butternut squash and spinach mixture to make the top layer.
  • Cover with discs of mozzarella, and grate the rest of your Parmesan over the top. 
  • Add a drizzle of olive oil, a good grinding of black pepper, and put into the oven for 45 minutes, or until golden brown on top.
  • AND Enjoy!

Thursday, 22 September 2022

CREAMY CHILLI CRAB & CHERRY TOMATO LINGUINE


Cooking and recipe research time is currently non existent because of fashion show month but I still managed to rustle up this wonderfully spicy and creamy crab pasta with tomatoes after being backstage at a show all day and my god it was quite frankly food for the soul!!! Easy, quick yet still with an indulgent feel to it, you can't go wrong here.

SERVES 2

INGREDIENTS 

  • 4 tbsp olive oil
  • 1 large shallot , finely chopped
  • 2 fat garlic cloves, finely chopped
  • 1 small red chilli , deseeded and chopped 
  • 100g fresh dressed crab
  • 400g can cherry tomatoes in juice
  • pinch of sugar
  • 50ml single or double cream
  • 400g linguine
  • 170g can crabmeat chunks in brine, drained
  • Handful basil, leaves only, roughly chopped 


METHOD
  • Heat the oil in a large frying pan and boil the kettle for the pasta. 
  • Add the shallot to the oil and gently sizzle for 5 mins until soft. 
  • Add the garlic and chilli, and cook for another 1-2 mins.
  • Tip the kettle of hot water into a large pan, add the pasta and cook following pack instructions. Meanwhile, add the dressed crab to the frying pan. 
  • Drain the tomatoes over a bowl and tip the juice into the pan. 
  • Add the sugar, cream and some seasoning. 
  • Bubble gently while the pasta cooks.
  • Just before the pasta is finished, add the cherry tomatoes and crabmeat chunks to the pan, stir for 1-2 mins, then drain the pasta (reserve a little pasta water) and add this too. 
  • Cook everything for another min, adding a splash of pasta water if the sauce looks dry, then season to taste. 
  • Stir through the basil and serve.

Wednesday, 14 September 2022

COURGETTE BUTTER LINGUINE WITH TOASTED PINE NUTS & CHILLI


This dish may sound simple on paper but oh my... it is truly one of the best pasta mains I have ever rustled up! Slowly sautéing the grated courgette in lashings of butter adds an incredible depth of flavour to this humble vegetable while the addition of my new favourite, Aleppo peppers give it all a warm but not overpowering spiciness. Add some toasted pine nuts on top and you got yourself a vibrant, flavourful and quickly made bowl of pasta goodness you won't forget in a hurry!

SERVES 2

INGREDIENTS

  • 1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste
  • 400g linguine, cooked al dente
  • 1 cup (235 ml) pasta water, reserved
  • 570 grams courgette, trimmed, coarsely grated
  • 6 tablespoons (85 grams) unsalted butter
  • 4 garlic cloves, minced
  • 1/4 teaspoon Aleppo pepper, more to garnish
  • 1/2 cup (45 grams) grated parmesan
  • Handful fresh basil leaves, cut into thin ribbons
  • 100g toasted pine nuts
METHOD
  • Boil your linguine in well-salted water until it’s 1 minute shy of fully cooked. 
  • Before you drain it, reserve 1 cup of the pasta cooking water and set it aside. 
  • Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the courgette, salt, and red pepper. 
  • Cook the courgette, stirring from time to time, for 13 to 15 minutes. 
  • It will first let off a puddle liquid, the liquid will cook off, and the courgette will become soft and concentrated. 
  • If the courgette begins to brown, reduce the heat slightly. 
  • Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.
  • Pour in 1/2 cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes. 
  • Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen. 
  • Toss in half of the parmesan and basil and mix, then transfer to a serving bowl. 
  • Finish with remaining parmesan and basil and top with the toasted pine nuts and more Aleppo pepper.