Jamie - prawn linguine, sicilian shaved fennel salad

method

Ingredients out • Kettle boiled • Food processor (bowl blade & fine slicer) • Large non-stick frying pan, medium-high heat • Large lidded pan, medium heat

START COOKING
Put the bread and peeled garlic into the processor with 1 tablespoon of oil and blitz into breadcrumbs • Toast these in the large frying pan until golden, tossing regularly • Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions • Swap to the fine slicer in your processor and slice the halved fennel, trimmed celery, the top leafy half of the mint and the whole lemon • Tip into a serving bowl and toss with 1 tablespoon of oil and a pinch of salt and pepper

Tip the breadcrumbs into a small bowl and put the pan back on a low heat • Finely chop the chilli and put into the frying pan with the anchovies and a little of their oil, the cinnamon, saffron and prawns, then turn up the heat • Squash in the unpeeled garlic through a garlic crusher, add the passata and bring to the boil

Squeeze the lemon juice into the frying pan, then use tongs to transfer the spaghetti straight into the sauce • Finely grate in the Parmesan, toss to coat, then season to taste • Transfer the pasta to a platter, loosening with a splash of cooking water, if needed, pick over the basil leaves and serve with the breadcrumbs and salad on the side


Recipe from 15 Minute Meals

ingredients

Breadcrumbs
2 slices of rustic bread (60g) 
2 cloves of garlic 
extra virgin olive oil

Pasta
320g dried linguine 
1 fresh red chilli 
4 anchovy fillets 
1 good pinch of ground cinnamon 
1 pinch of saffron
360g raw peeled tiger prawns 
2 cloves of garlic 
500g passata 
1 lemon
30g Parmesan cheese 
a couple of sprigs of fresh basil

Salad
1 bulb of fennel 
½ a celery heart 
1 bunch of fresh mint 
1 lemon

Jamie - fish baps, mushy peas & tartare sauce

method

Ingredients out • Kettle boiled • Oven at 130°C/250°F/gas ½ • Small lidded pan, high heat • Large frying pan, high heat • Food processor (bowl blade)

START COOKING
Put the baps into the oven • Slice the potato 0.5cm thick, put it into the small pan, cover with boiling water and the lid and bring to the boil • On a sheet of greaseproof paper, season the fish with salt, pepper and the cayenne, then sprinkle over the flour to coat

Pour 2 tablespoons of oil into the frying pan and add the fish • Cook until golden, finely grating the Parmesan over the top when you flip it over • Tip the frozen peas into the pan with the potato, then rip in the leafy top half of the mint and replace the lid

Put the cornichons, capers, lettuce and yoghurt into the processor • Tear in the top leafy half of the parsley, squeeze in the lemon juice, then whiz up, season to taste and pour into a bowl • Drain the peas and potatoes, purée in the processor and season to taste • When the fish is perfect, get the baps out of the oven and serve with the peas, tartare sauce, pinches of cress and lemon wedges


Recipe from 15 Minute Meals

ingredients

Baps
4 nice soft wholewheat baps
4 large (halved) or 8 small flat-fish fillets (roughly 480g in total), such as plaice, lemon sole, megrim or dab, skin off and pin-boned
1 pinch of cayenne pepper 
½ a mug of plain flour 
olive oil 
25g Parmesan cheese
1 punnet of cress 
1 lemon

Peas
1 medium potato 
500g frozen peas 
½ a bunch of fresh mint

Sauce
6 cornichons 
1 tbsp capers 
1 little gem lettuce 
250g fat-free natural yoghurt 
¼ of a bunch of fresh flat-leaf parsley 
1 lemon

Salt & Chilli Prawns

http://www.sbs.com.au/food/recipe/1621/Salt_and_pepper_tiger_prawns

Ingredients

6 jumbo prawns, trim tip of the head & legs (optional)
2 cups corn flour or potato starch
500 ml vegetable oil
2 teaspoon freshly ground pepper
2 teaspoon salt
1 teaspoon five spice powder
1 teaspoon sugar
1 tablespoon finely diced red Asian shallot
1 tablespoon finely diced garlic
4 spring onions, sliced into 4 cm pieces
2 chilli, sliced
1 lime, quartered

 View conversion table

Preparation

Dry roast the salt, pepper & five spice pepper in a pan. Remove, allow to cool, combine with sugar and mix well. Set aside.

In a deep fry pan or wok, bring oil to 180°C.

Dust the prawns with flour and fry 2 prawns at a time to keep the oil at a constant high heat. Remove the prawns and place on kitchen paper to absorb the oil. Repeat with remaining prawns.

Bring a fry pan to medium heat, add oil, red shallots, garlic, chilli and spring onion and cook until fragrant. Now add prawns, tossing as you sprinkle the salt, pepper and five spice mix, making sure you coat the prawns well.

Remove the prawns and serve with lime.

Ingredients

·         4 tbsp cornflour

·         2 tbsp sea salt

·         2 tsp freshly ground white (or black) pepper

·         20 large raw prawns, peeled and deveined, tails intact (if preferred)

·         1 litres mild flavoured oil, such as sunflower, for deep-frying

·         1 red chilli, deseeded and sliced

·         lemon wedges, to serve

Method

2. Add the rest of the ingredients. Toss to combine and let sit for 5 minutes before serving.

3. Combine the cornflour, salt and pepper in a medium bowl.

4. Add the prawns and toss to dust with the seasoned cornflour mixture. Shake off the excess and set aside on a tray. (Don’t leave them sitting for too long like this or they will get soggy and won’t be as crunchy and delicious as they should be.)

5. Heat the oil in a wok to 190C, or until a cube of bread dropped in browns in less than 1 minute.

6. Fry the prawns in batches, trying not to crowd the wok, for around 2 minutes until they are just opaque. Remove with a slotted spoon and drain on kitchen paper.

7. Once the prawns are all cooked, deep-fry the sliced chilli in the oil for 1-2 minutes. Remove with a slotted spoon and drain on kitchen paper.

8. Arrange the prawns on a warm serving platter, top with fried chilli and serve with tomato salad and lemon wedges on the side. 

I would probably fry a little Garlic, Spring Onion & Chilli also in the Wok for flavour

Cheese Scones

Ingredients

• 500ml flour (2 cups)
• 15ml baking powder (3 tsp)
• large pinch salt
• sprinkle of cayenne pepper/chilli powder (optional)
• 250ml strong cheddar cheese
• 15 ml vegetable oil (3 tsp)
• 125 ml milk (maybe a bit more depending on how it mixes)
• 1 egg

1. Sift flour, baking powder, salt and cayenne pepper into a large bowl. Add the cheese and mix through the flour mixture.
2. Beat the egg and milk together in a separate bowl and add the oil. The oil replaces the butter/margarine that usually gets used to rub into the flour. By using the oil you cut down on the dreaded calories and it saves a lot of time.
3. Pour the milk/egg/oil mixture into the flour mixture and using a metal spoon / fork, mix the dough until it clumps together, but is not too dry. If too dry, splash a bit more milk in to use up the flour.
4. Press the dough out on a flat clean floured surface until it is about 5mm thick, then fold it over ontop of itself (this gives the finished scones the natural "break" to cut open), flatten it again, using the palm of your hand. Do not use a rolling pin as it is too heavy and will prevent the scones from rising.
5. Cut out your scones out by using a round cutter (you decide on the size) or if you don't have a cutter handy use a drinking glass. Place them on a baking tray, pop them in the oven at 180 celsius for fifteen twenty minutes. Serve, still warm, with lashings of butter, cheese, jams and honey.

King Prawns in a Creamy Tomato, Basil and Cayenne Sauce with Pasta

• Rating: 4 stars
• Takes: 15 mins to prepare and 10 mins to cook
• Serves: 2

Ingredients

• Raw, peeled King Prawns
• 1 tsp - Extra Virgin Olive Oil
• Spring Onions, finely chopped
• 3 cloves - Garlic, peeled and crushed
• Vine tomatoes, chopped
• 250 ml - White wine
• 150 ml - Double Cream
• 1/2 tsp - Cayenne pepper
• Handful - Fresh Basil Leaves
• 160g - Tagliatelle or Spaghetti
• Salt and Black Pepper
• Crusty rolls or Garlic Bread

Method

Heat the olive oil in a deep frying pan, add the crushed garlic and cook the king prawns until pink, turning once (this will only take a few minutes). Place the pasta in boiling water and begin to cook.
Remove the prawns from the pan and set aside. Add the spring onions and cook for a minute.
Add the chopped tomatoes, the wine and the double cream. Increase heat and simmer gently for a few minutes.
Add the Cayenne Pepper and tear the basil leaves into the sauce.
Return the prawns to the sauce and heat through.
Check the seasoning and add salt and pepper if needed.
Toss the pasta in the sauce and serve.

Make sure all the ingredients are measured out and to hand for this recipe, as it is such a speedy dish to cook that people won't believe you haven't spent hours on it.

Savoury Cheese Scones Recipe by: Beaklet

(36) Saved by 408 cook(s) Easy  Ready in 25 mins Picture by: Crin This is a savoury scone which gets a slight flavour kick from mustard and cayenne pepper. They are delicious on their own, buttered or with leftover roasted meats and salad. Ingredients Serves: 8 200g/7 oz self raising flour 1/4 tsp salt 1/2 tsp mustard powder 1/2 tsp cayenne pepper 40g/1 1/2 oz butter 60g/2 oz grated strong Cheddar cheese 100ml (3 1/2 fl oz) milk Preparation method Prep: 15 mins |Cook: 10 mins 1. Heat oven to 220 degrees C / gas mark 7 and lightly grease a baking tray.   2. Sift flour, mustard powder, cayenne pepper and salt into a mixing bowl.   3. Cut the butter into small pieces and add to flour.   4. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs. Stir in grated cheese.   5. Add the milk gradually, stirring well with a knife until the mixture begins to stick together.   6. With your hands, knead the mixture gently to form a soft smooth dough.   7. On a floured surface flatten or roll the dough to about 3cm thick round.   8. Use a 5cm round cutter to cut out individual scones.   9. Place scones on the greased baking tray. Brush with milk and sprinkle some extra cheese on top.   10. Cook for about 10-15 mins until golden. Cool slightly before serving.

Delicious chorizo pasta sauce

Delicious chorizo pasta sauce:-

Ingredients
[list]*1 carton of Lidl tomato passata - currently 23p in our local Lidl 
*1 heaped tsp of English Provender Lazy Garlic (or normal garlic... I'm just THAT lazy!) - approx 5p based on 25ish tsps per jar
*1 tsp of English Provender Lazy Chilli (or one small fresh red chilli - deseeded or not to taste!) - approx 5p based on 25ish tsps per jar
*80g of Tesco's finest Chorizo (worth getting the finest stuff as it's got a stronger flavour so you use less) approx 70p
*2-3 roasted peppers from a jar of Lidl peppers - approx 50p (1/3 of a jar)
*herbs/salt/pepper to taste (from whatever you have in the cupboard)
*400g linguine - approx 72p based on 4/5 of a 500g packet

Total: £2.25 for 4 people

Directions
EASY!

1) Thinly slice the chorizo - you don't need much of it - and lob in a dry wok/deep frying pan. You shouldn't need oil (or, if you do, a tiny spray/drip of it) as the chorizo has it's own oil in it which is yummy and flavours the sauce beautifully. cook the chorizo until goldeny and slightly crisp on the outside (so that it doesn't go soggy/chewy when you add the other ingredients). 

2) Chop the peppers (you may need to rinse them as they're pickled in vinegar and it depends how 'sharp' you like your pasta sauce) and lob it into the pan with the chorizo and everything else - passata, garlic, chilli, herbs etc - and simmer on a med-low heat while you boil up the pasta.

3) Adjust seasoning according to taste: you can add more depth of flavour with any (or all) of the following: a splash of balsamic vinegar, some paprika, roughly torn basil leaves or a sprinkling of sugar if the tomato sauce tastes 'flat'... it's down to personal taste though.

4) Boil up the pasta in a large saucpan with plenty of water. Drain, toss and lob back into the saucepan. 

5) Lob approx 2/3 of the pasta sauce onto the linguine and mix in well until pasta is fully coated and ingredients are evenly mixed. Serve up and finally split the remaining sauce as a good sized spoonful on top of each pile of pasta.

Serve with garlic bread, salad or any other similar sides if you like, but it's yummy on its own. 

ETA: you can use the rest of the chorizo in a Jambalaya - will get OH to give me the recipe later - with either a handful of prawns (I only ever buy these reduced to less than half price lol) or a chopped chicken breast - deeeelicious.

Corned beef hash

Corned beef hash 2 adults 2 children

Tesco corned beef £1.29
Tescos value potatoes (half a bag) 50p
Tescos baked beans 28p
2 small onions 5p (I always buy the large bags of value onions where you get about 20 for 70odd pence)

Boil potato and chopped onion in a pan together, strain and mash in corned beef, serve with beans x

£2.12

Sausage Casserole

Sausage Casserole

(Feeds 2 adults, 2 children)

1 x onion (18p)
8 x sausages (94p)
1 x jar pasta sauce (18p)
6 x potatoes (mashed) (£1.20)

Fry sausages in a pan, add onion and fry until sausages are browned and onions are soft.

Add pasta sauce, fill jar half full with water and add that too.

Cover and simmer for 8-10 minutes.

Serve with the mash!

(Total: £2.50)

Super easy, cheap pasta carbonara

Super easy, cheap pasta carbonara

FEEDS 4...(2 adults, 2 kids)
from Tesco

Mushrooms 250g pack £0.83
Tesco quick cook Spaghetti £0.70 (cheaper if you use value at 20p)
Tesco double cream (you can you use low fat or single) 300ml any 2 £1.60, you wont use all either, depending on how creamy/saucy you want it
Tesco value bacon £1.44
Garlic (from your cupboard) 

Total £4.57

Chop bacon into medium chunks...fry in a little oil...add garlic to taste, and mushrooms sliced or chopped...meanwhile boil spaghetti...
Add cream into pan with bacon, mushrooms and garlic....again cream depends on how saucy you like it...I use pretty much about 450-500mls, once cream is warmed through, serve mixed thru drained pasta....yummy!!!

Chicken, Philly & Shitake Mushroom Risotto

Chicken, Philly & Shitake Mushroom Risotto

Prep time 10 minutes Cook time: 35 minutes Serves: 4 portions Top of Form Rating: Bottom of Form

Ingredients

• 1 tbsp oil
• 2 large chicken breasts cut into strips
• 250 g shitake mushrooms
• 1 onion finely diced
• 1 clove garlic crushed
• 350 g Arborio rice
• 1 small glass white wine
• 1.5 l chicken stock (hot)
• 60 g baby spinach
• 120 g Philadelphia Extra Light
• finely grated lemon rind & chives to garnish

Instructions

Heat half of the oil in a large heavy based saucepan and brown the chicken on all sides then remove and set aside. Add the remaining oil add the mushrooms, onions and garlic and sauté for 2-3 mins then remove the mushrooms and set aside.

Add the rice and stir to coat in oil. Add the wine and stir until it’s absorbed. Pour in half of the stock and stir until that’s absorbed then pour in half the remaining stock, repeat this until all of the stock is absorbed and the rice is tender.

Return the chicken and mushrooms to the pan along with the spinach and Philly, stir well and cook for a further 2 mins, season to taste. Divide between 4 plates and garnish with lemon rind and chives.

Philly's tips

• If you prefer not to cook with wine swap it for more chicken stock.

Nutritional Information 

Typical valuesPer Serving

Energy2211.0kJ / 528.0 kcal

Protein33.7g

Carbohydrate73.0g

of which Sugars6.4g

Fat7.2g

of which Saturated Fat1.6g

Fibre (Englyst)4.1g

Sodium*0.5g

*Equivalent as Salt1.3g

Philly Bubble and Squeak Patties

Philly Bubble and Squeak Patties

Try this recipe to use up Christmas leftovers Prep time 10 minutes Cook time: 20 minutes Serves: 4 patties Top of Form Rating: Bottom of Form

Ingredients

• 250 g cooked mashed potato
• 250 g cooked sprouts, chopped
• 25 g Brazil nuts, chopped
• 120 g Philadelphia Light
• salt and black pepper to taste
• 1 tbsp oil
• cranberry sauce to serve

Instructions

Mix the potato, sprouts, Philly, nuts and seasonings together and form into 8 flattened rounds.

Heat the oil in a frying pan and cook the patties on both sides until golden brown. Serve 2 as a portion with cranberry sauce for lunch or one as a vegetable accompaniment.

Nutritional Information 

Typical valuesPer Serving

Energy837.5kJ / 200.0 kcal

Protein6.3g

Carbohydrate13.3g

of which Sugars3.9g

Fat14.0g

of which Saturated Fat4.7g

Fibre (Englyst)3.0g

Sodium*0.4g

*Equivalent as Salt1.0g

Philly Lemon Chicken Pasta

Philly Lemon Chicken Pasta

Prep time 20 minutes Serves: 4 portions Top of Form Rating: Bottom of Form

Ingredients

• 300 g penne pasta
• 150 g green beans
• 2 large skinless chicken breasts, weighing about 400g in total
• 2 tsp olive oil
• juice of 1 lemon
• 150 g Philadelphia Light with Garlic & Herbs
• 4 tbsp (60ml) chicken stock

Instructions

Cook the pasta in a large pan of boiling water as directed on the packet. Five minutes before the end of the cooking time add the beans to the pasta. Drain when cooked.

Meanwhile, cut the chicken breasts into slices. Heat the oil in a large frying pan and add the chicken. Cook the chicken until it is browned and cooked through. Then stir in the lemon juice.

Add the stock and Philly. Heat gently until the Philly has melted and formed a sauce but do not boil.

Add the pasta and beans to the lemony chicken together stir and serve immediately.

Philly's tips

• You don’t have to use penne for this recipe. Use a pasta of your choice. If liked, replace the green beans with broccoli florets.

Nutritional Information 

Typical valuesPer Serving

Energy2035.3kJ / 486.0 kcal

Protein42.8g

Carbohydrate57.6g

of which Sugars4.9g

Fat10.0g

of which Saturated Fat4.8g

Fibre (Englyst)2.8g

Sodium*0.3g

*Equivalent as Salt0.7g