All posts tagged: recipes

This £1.32 Pasta Bake Is Perfect For Leftover Chicken

This £1.32 Pasta Bake Is Perfect For Leftover Chicken

[ad_1] If you’re left with a container full of last night’s chicken, you might be on the hunt for a great recipe to stretch it into a meal. Perhaps you’re tempted by Mary Berry’s chicken lasagne recipe or want something speedy and easy. But for what it’s worth, my vote goes to The Chiappa Sisters’ seasonal leek and pea pasta bake ― not least because it doesn’t really matter how much leftover chicken you’ve got left. What’s involved? The one-hour bake, shared on Jamie Oliver’s site, calls for leeks, chicken stock, wine, frozen peas, ricotta, milk, Parm, garlic, pasta, oil, and butter. What I like about it is its almost-too-forgiving attitude towards substitutions and measurements: ricotta can be cream cheese or (gasp) cottage cheese, leeks can be spring onions or celery leaves (strip them of their stalks first), and wine can be switched out for a dash of cider vinegar or stock. There’s no reason you can’t sub out some missing chicken for bulky butterbeans or just leave the meat on the lower side ― …

Mary Berry’s Secret Ingredient ‘Mexican Lasagne’ So Easy

Mary Berry’s Secret Ingredient ‘Mexican Lasagne’ So Easy

[ad_1] Mary Berry’s a bit of a funny one when it comes to lasagne. First, we learned she puts crème fraîche in her midweek (chicken) lasagne to speed the cooking time up a bit. Then, it turned out she put redcurrant jam in her spag bol. So what about what she calls a kind of “Mexican lasagne”, which involves lobbing mango chutney into a chilli? What possible (delicious) affront to multiple cultures could lie ahead? Well, it turns out the Great British Bake-Off legend uses “ready-made tortillas instead of sheets of pasta,” which she promises is “utterly delicious and very moreish!” Hear me out… …This sort of makes sense? I mean, isn’t it basically a slightly ungodly, but nonetheless delicious, nachos/enchilada/lasagne cross? And as with the redcurrant jam in her bolognese, Mary Berry’s addition of mango chutney to her sort-of chilli mix offers a caramelising, sunny tang. There’s a throwback to the Cordon Bleu-trained chef’s chicken lasagne in the recipe too, in that she uses mascarpone instead of a fiddly roux-based cheese sauce (the solution …

The 1 Simple Ingredient To Add To Rice To Stop It From Sticking To The Pan

The 1 Simple Ingredient To Add To Rice To Stop It From Sticking To The Pan

[ad_1] I love rice, I love how versatile it is and I love the sheer volume of recipes that include, or can be tweaked to include it. One thing I don’t love, though, is when it gets stuck to the pan. As if I couldn’t hate washing the dishes more, trying to pry up tiny bits of rice that I’ve somehow cooked directly onto the pan is honestly a circle of hell. All of this is to say… I have finally found the thing that stops rice sticking to the pan and it is just one fruit. One little, yellow, citrus-y fruit. Yes, it’s lemon. Lemon stops rice sticking to the pan. In the immortal words of Victor Meldrew, “I can’t believe it!” How to use lemon juice to stop rice sticking to a pan So, this is how to do it. Once you have put the rice and water into a pan, before boiling, add a spritz of lemon juice to the water and it will guarantee that once your rice is cooked, it’ll …

Max Halley’s sandwich recipes: Never have a boring lunch again

Max Halley’s sandwich recipes: Never have a boring lunch again

[ad_1] Sign up to IndyEat’s free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Sandwich expert Max Halley thanks chef Carl Clarke for contributing the fried chicken element of this dish. “Much as I’d like to palm the chicken element of this sandwich off as my own, I can’t, because it’s not mine, it’s Carl’s and it’s THE BEST,” he says. “If you want to make this easier, make the easy bits, then buy some chicken Kyivs instead of frying the chicken and whack one of them (cooked, obvs) in instead. Watch out for that boiling butter though, and mind that T-shirt.” Coronation fried chicken sandwich Go all-in and fry the chicken yourself, or take the shortcut and chuck in a chicken Kyiv instead (Rob Billington/PA) Makes: 1 sandwich Ingredients: 1 brioche or burger bun, cut in half 3 generous tbsp Coronation Chicken Sauce (see below) Small handful of Bombay mix (finer London Mix is better if you can get it – the CoFresh brand is …

Kedgeree and lamb curry: Tamal Ray’s recipes for homely favourites | Food

Kedgeree and lamb curry: Tamal Ray’s recipes for homely favourites | Food

[ad_1] This week, I bring you two approaches to weeknight dinner. First, a new take on kedgeree that’s swiftly put together and swaps the traditional boiled eggs for roast aubergines. Kedgeree was the invention of the British in colonial India, but was inspired by khichuri, a more ancient dish of rice and lentils, so here I’ve reinstated the pulses in the form of mung dal and peas: an Indian dish, adapted by the British, and changed again by an Indian living in Britain. The other dish is a smoky lamb curry that I often make ahead at the weekend – it freezes really well and makes for a bowl of richly spiced comfort to come home to. Kedgeree (pictured top) This is inspired both by my mother’s Bengali khichuri and the classic British kedgeree. Prep 10 minCook 30 minServes 4 1 aubergineVegetable oil¾ tsp ground turmericSalt270g haddock fillets150g mung dal150g brown onions, peeled and diced25g fresh ginger, peeled and finely chopped 1 tsp ground cumin1 tsp ground coriander275g basmati rice100g frozen peas50g unsalted butter75g golden …

Hearty Indian recipes that don’t require hundreds of ingredients

Hearty Indian recipes that don’t require hundreds of ingredients

[ad_1] Sign up to IndyEat’s free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free As part of our Budget Bites collaboration with Sorted Food, we present three delectable dishes that are not only easy on the wallet but also bursting with authentic Indian aromas and tastes. Maximising on taste and minimising on both mess and food waste, they also make the most of your staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (thoguh hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 1 red onion 12 cloves garlic 50g fresh ginger 4 green chillies 2 heads little gem lettuce 600g fresh spinach 300g kale 160g unsalted butter 300ml double cream 225g paneer 5g cumin seeds 3 tsp garam masala 2 tsp mild chilli powder 2 tsp ground turmeric 1 …

5 Arab recipes for Orthodox Easter

5 Arab recipes for Orthodox Easter

[ad_1] I have been engaged in a clandestine yearslong effort to steal Easter away from my mother, who has hosted the feast our entire lives. It’s not like she does a bad job. In fact, nobody can create a feast as good in as little time. But at some point we all have to let these matriarchs rest. Serve them for a change. And Easter comes with much lower stakes than Thanksgiving or Christmas. Before I go further, I know what you’re thinking: Easter was five weeks ago. Wrong! Due to centuries-old disagreements that are too ridiculous to get into (but you can read more about here), the Orthodox Church often celebrates the holiday on a different Sunday. Here’s my guide to the perfect Easter (or really any spring) feast. It’s all about lamb. That’s the centerpiece. This year, I’ll be cooking my lamb in yogurt with pine nuts and rice, plated over bread. It’s a traditional Jordanian dish called mansaf, and it’s perfect for holidays, big groups and special guests. If you want something …

Mary Berry’s Secret Ingredient For The Best Spaghetti Bolognese

Mary Berry’s Secret Ingredient For The Best Spaghetti Bolognese

[ad_1] If there’s one thing telly icon and baking legend Mary Berry seems to love, it’s a secret ingredient. And now, we’ve learned that her no-fuss, oven-baked spag bol recipe uses redcurrant jam. The trick can be used in a regular on-the-hob spaghetti bolognese recipe, too. But for Mary Berry’s midweek-friendly meal, it packs a much-needed punch to the flavour profile. The sugars in the jam caramelise and even slightly thicken the sauce, while the tart sweetness of the currants compliments beef amazingly. It also melts quickly, as Laura Rowe, food expert at Ocado Retail, told Wales Online when sharing her perfect gravy recipe. That means you don’t need to boil anything to unleash its smooth, velvety texture. So, while the addition of the redcurrant jam to Mary Berry’s one-tray, easy-bake dinner definitely isn’t traditional, we’re not surprised that site users for the BBC recipe left it some pretty good reviews (4.5 stars from 31 reviews). Though notoriously fiddly bolognese recipes can take hours on a stovetop, Mary Berry’s recipe is a little easier as …

Herbs and spices galore: Fadi Kattan’s recipes for Palestinian-style vegetables | Middle Eastern food and drink

Herbs and spices galore: Fadi Kattan’s recipes for Palestinian-style vegetables | Middle Eastern food and drink

[ad_1] When I close my eyes and try to think of a dish that says home, mujadara is usually the one that comes to mind. Mind you, the same probably goes for most Palestinians: this humble yet hugely satisfying meal was easily the most requested recipe on my radio show, Ramblings of a Chef, which I started during the pandemic. Mafghoussa, meanwhile, is a refreshing side for grilled meats or to serve by itself with bread as a light meal – the word means “squashed” in Arabic, and the name of the dish came about because the vegetables involved are mashed during or after cooking and served as a cold salad. Mafghoussa (pictured top) There are many different versions of mafghoussa: some are made with tomatoes and laban jameed (salted and dried yoghurt), while others are made with olive oil, as here. I often make mafghoussa when I core courgettes to stuff them, but you could also use chopped courgettes – the taste is slightly different, though. Mafghoussa is always served cold or at room …

I Tried Ryan Gosling’s Trick For ‘Creamier’ Houmous, This Is How It Went

I Tried Ryan Gosling’s Trick For ‘Creamier’ Houmous, This Is How It Went

[ad_1] Ryan, Ryan, Ryan. I was unfamiliar with your game. I did not know that along with being an actor, singer, and one half of the best celebrity couple, you were also a foodie. That’s right, in a recent interview, Ryan Gosling revealed that he is actually quite the foodie. Speaking with IMDB, when asked about his “special skills” ahead of movie The Fall Guy release, Emily Blunt said: “He can bake a muffin like nobody’s business!” Which is cool, well done, I guess. But it didn’t quite get me as excited as Ryan’s revelation: “I learned that if you put ice your houmous while you’re blending it instead of water, it gets a lot creamier.” The clip has circled the internet because these two legends could hardly hold it together as Emily revealed that her special skill is playing cello which Ryan said “is a lot better than creamy houmous”, but I disagree, actually. Cello, schmello, I need perfect houmous. So, does Ryan Gosling’s houmous trick work? At lunchtime today, I got to work …