Dinner- Simple midweek teas or comforting weekend classics-Properfoodie https://properfoodie.com/dinner/ Nutritious and full flavoured recipes Fri, 07 Oct 2022 15:03:20 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.4 https://properfoodie.com/wp-content/uploads/2022/01/square-logo-96x96.png Dinner- Simple midweek teas or comforting weekend classics-Properfoodie https://properfoodie.com/dinner/ 32 32 Sweet and Sour Chicken https://properfoodie.com/sweet-and-sour-chicken/ https://properfoodie.com/sweet-and-sour-chicken/#comments Tue, 10 Sep 2019 18:09:10 +0000 https://properfoodie.com/?p=11020 This easy recipe for sweet and sour chicken is made with a delicious sweet and sour plum sauce, healthy stir fried vegetables and slices of fresh, juicy plums. If you prefer your sweet and sour chicken without pineapple then this plum chicken recipe is definitely worth a try!! 👩🏻‍🍳 Why make this recipe A super...

Read More

The post Sweet and Sour Chicken appeared first on ProperFoodie.

]]>
This easy recipe for sweet and sour chicken is made with a delicious sweet and sour plum sauce, healthy stir fried vegetables and slices of fresh, juicy plums. If you prefer your sweet and sour chicken without pineapple then this plum chicken recipe is definitely worth a try!!

Sweet and sour chicken in a large pan topped with spring onions and chilli flakes.
[feast_advanced_jump_to]

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

A super easy, no fuss recipe thats perfect any night of the week. This sweet and sour chicken can be on the table in just 30 minutes and many of the ingredients can be changed to suit different tastes.

🥘 Ingredients

This recipe makes enough sweet and sour chicken to serve 2 people (or 4 starter-sized portions):

For the sweet and sour plum sauce:

  • 2 tablespoon Tomato ketchup
  • 2 tablespoon Plum sauce (shop bought)
  • 1 tablespoon Honey
  • 2 tablespoon Sweet chilli sauce
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Soy sauce

For the sweet and sour chicken:

  • ½ tablespoon oil
  • 1 Clove garlic finely chopped
  • 2 Chicken breasts cubed (400g)
  • 1 Yellow bell pepper (150g)
  • 1 Red bell pepper (150g)
  • 2 Medium tomatoes roughly chopped (150g)
  • 100g plums stones removed and quartered
  • 3 Spring onions - green parts sliced (optional)
  • Sprinkle of chilli flakes (optional)

Ingredient notes

Measurements: See the recipe card below for full ingredients and instructions. Also, use the toggle button to switch between metric and USA measurements.

Chicken: Swap in for your preferred meat; try sweet and sour pork or hot and sour fish soup made with prawns and noodles.

Plums: For a more traditional version swap the plums for pineapple.

Vegetables: Add more vegetables or swap for different ones like carrots and onions. For a vegetarian sweet and sour recipe, leave out the meat and bulk up with extra veg; try with baby corn and chunks of courgette.

Toppings: Spring onions and chilli flakes are optional,. You could also try topping with sesame seeds or chopped cashew nuts.

🔪 Step by step instructions

  1. Make the sweet and sour sauce by mixing together tomato ketchup, plum sauce, honey, sweet chilli sauce, rice vinegar and soy sauce.
  2. In a large pan fry off the chicken, peppers and tomatoes
  3. Add chopped, fresh plums to the pan then pour over the sweet and sour sauce.
  4. Simmer then serve topped with chilli flakes and chopped spring onions.
Four images showing how to make sweet and sour chicken steps 1 to 4.

💭 Expert tips

Fruit: To keep the fruit chunky in the finished dish make sure to add the plums (or other preferred fruit) just before the sauce. This will allow the fruit to be heated but still maintain its shape. Over cooking will cause the fruit to soften and even dissolve into the sauce.  

Simmering: Simmer the dish gently and until just warmed through before serving. Over heating or boiling will ruin the sauce.

❓ Frequently asked questions

What is sweet and sour sauce made of?

For a dish that is similar to that in Western Chinese restaurants, the sauce is usually made with vinegar, tomato ketchup and soy sauce. For this recipe I also included a couple of tablespoons of jarred plum sauce to add to the sweetness and enhance the flavour of the fresh plums.

How to make Hong Kong sweet and sour?

For a sweet and sour chicken that is Hong Kong style you will just need to alter the way the chicken is cooked. In this recipe the chicken is stir fried in a little oil. Hong Kong sweet and sour chicken uses crispy chicken made by coating the raw chicken in a batter or in breadcrumbs and then deep frying until golden.

How to store?

Store in an air tight container for up to 3 days in the fridge or 3 months on the freezer. Make sure the dish is fully cooled before storing in the fridge or freezer. When reheating make sure the sweet and sour chicken is thoroughly defrosted first and then heat through in a large pan or wok until piping hot.

Sweet and sour chicken in a bowl topped with spring onions and chilli flakes.

Plums leftover? Try them in a delicious Plum and rhubarb crumble.

🍱 Other Asian recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

This post was first published in September 2019. Updated in October 2022 with an improved images, step by step instructions and expert tips.

 

📖 Recipe

Sweet and sour chicken in a large pan topped with spring onions and chilli flakes.
Print

Sweet and Sour Chicken Recipe

This easy recipe for sweet and sour chicken is made with a delicious sweet and sour plum sauce, healthy stir fried vegetables and slices of fresh, juicy plums. If you prefer your sweet and sour chicken without pineapple then this plum chicken recipe is definitely worth a try!!
Course Dinner, main meal
Cuisine Asian, Chinese
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people
Calories 467kcal

Ingredients

For the sweet and sour sauce

  • 2 tablespoon Tomato Ketchup
  • 2 tablespoon Plum sauce
  • 1 tablespoon Honey
  • 2 tablespoon Sweet chilli sauce
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Soy sauce

For the plum chicken:

  • ½ tablespoon oil
  • 1 Clove garlic finely chopped
  • 2 Chicken breasts cubed 400g
  • 1 Yellow bell pepper 150g
  • 1 Red bell pepper 150g
  • 2 Medium tomatoes roughly chopped 150g
  • 100 g plums stones removed and quartered

For the toppings:

  • 3 Spring onions sliced optional
  • Sprinkle of chilli flakes optional

To serve:

  • Rice optional

Instructions

To make the sweet and sour sauce:

  • In a small bowl mix together tomato ketchup, plum sauce, honey, sweet chilli sauce, rice vinegar and soy sauce. Stir together well then put to one side.
    2 tablespoon Tomato Ketchup, 2 tablespoon Plum sauce, 1 tablespoon Honey, 2 tablespoon Sweet chilli sauce, 1 tablespoon Rice vinegar, 1 tablespoon Soy sauce

To make the sweet and sour chicken:

  • Place a large pan or wok on a medium heat and add ½ tablespoon oil. When the oil is hot add the garlic and cubed raw chicken. Cook for 3-4 minutes or until browned all over.
    ½ tablespoon oil, 1 Clove garlic finely chopped, 2 Chicken breasts cubed
  • Keeping the pan on a medium heat add the red peppers, yellow peppers and tomatoes to the chicken. Stir fry for a couple of minutes until the vegetables start to go soft and the chicken is cooked through.
    1 Yellow bell pepper, 1 Red bell pepper, 2 Medium tomatoes roughly chopped
  • Next add the freshly sliced plums and the sweet and sour sauce made earlier. Mix together well and bring to a gentle simmer. Simmer for a minute or so until heated through.
    100 g plums
  • Serve up in bowls (with rice if desired) and top with sliced spring onions and chilli flakes.
    3 Spring onions sliced, Sprinkle of chilli flakes, Rice

Video

Notes

Chicken: Swap in for your preferred meat; try sweet and sour pork or hot and sour fish soup made with prawns and noodles.
Plums: For a more traditional version swap the plums for pineapple.
Vegetables: Add more vegetables or swap for different ones like carrots and onions. For a vegetarian sweet and sour recipe, leave out the meat and bulk up with extra veg; try with baby corn and chunks of courgette.
Fruit: To keep the fruit chunky in the finished dish make sure to add the plums (or other preferred fruit) just before the sauce. This will allow the fruit to be heated but still maintain its shape. Over cooking will cause the fruit to soften and even dissolve into the sauce.
Toppings: Spring onions and chilli flakes are optional,. You could also try topping with sesame seeds or chopped cashew nuts.    
Simmering: Simmer the dish gently and until just warmed through before serving. Over heating or boiling will ruin the sauce.
What is sweet and sour sauce made of? For a dish that is similar to that in Western Chinese restaurants, the sauce is usually made with vinegar, tomato ketchup and soy sauce. For this recipe I also included a couple of tablespoons of jarred plum sauce to add to the sweetness and enhance the flavour of the fresh plums.
How to make Hong Kong sweet and sour? For a sweet and sour chicken that is Hong Kong style you will just need to alter the way the chicken is cooked. In this recipe the chicken is stir fried in a little oil. Hong Kong sweet and sour chicken uses crispy chicken made by coating the raw chicken in a batter or in breadcrumbs and then deep frying until golden.
How to store? Store in an air tight container for up to 3 days in the fridge or 3 months on the freezer. Make sure the dish is fully cooled before storing in the fridge or freezer. When reheating make sure the sweet and sour chicken is thoroughly defrosted first and then heat through in a large pan or wok until piping hot.

Nutrition

Serving: 500g | Calories: 467kcal | Carbohydrates: 50g | Protein: 47g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 128mg | Sodium: 1155mg | Potassium: 1485mg | Fiber: 5g | Sugar: 31g | Vitamin A: 3620IU | Vitamin C: 256mg | Calcium: 57mg | Iron: 3mg
Sweet and sour chicken in a large pan topped with spring onions and chilli flakes.

The post Sweet and Sour Chicken appeared first on ProperFoodie.

]]>
https://properfoodie.com/sweet-and-sour-chicken/feed/ 1
Sweet Potato and Chickpea Curry https://properfoodie.com/sweet-potato-spinach-curry/ https://properfoodie.com/sweet-potato-spinach-curry/#comments Tue, 15 Mar 2022 22:56:53 +0000 https://properfoodie.com/?p=2275 Warm and comforting sweet potato and chickpea curry made with a lightly spiced coconut sauce. This wholesome and nutritious vegetarian curry is made in one big pan and can be ready in just one hour. 👩🏻‍🍳 Why make this recipe This warming sweet potato and chickpea curry is a great option for a delicious vegetarian...

Read More

The post Sweet Potato and Chickpea Curry appeared first on ProperFoodie.

]]>
Warm and comforting sweet potato and chickpea curry made with a lightly spiced coconut sauce. This wholesome and nutritious vegetarian curry is made in one big pan and can be ready in just one hour.

Sweet potato and chickpea curry in a bowl with naan bread and topped with yogurt and coriander.
[feast_advanced_jump_to]

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

This warming sweet potato and chickpea curry is a great option for a delicious vegetarian dinner with plenty of healthy veg and aromatic spicy flavours. The sweet potatoes really bring this dish to life by melting their wonderfully sweet caramelised juices into the spicy coconut sauce and creating a gorgeous consistency. A warm and inviting curry with husky flavours of cumin and garam masala and a pungent taste of ginger all infused with the sweetness of the potatoes. It really is the ultimate healthy, comfort food.

🥘 Ingredients

This recipe makes enough sweet potato curry to serve 4 people:

Ingredients needed to make sweet potato and chickpea curry

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Sweet potatoes: If preferred you can use normal potatoes, and make potato and spinach curry.

Coconut milk: Use full fat coconut as reduced fat will make the curry watery.

Chickpeas: Optional or can be replaced with other pulses such as beans, split peas or lentils.

Yogurt (not pictured): Yogurt is an optional topping, but its creamy and cooling nature works really well with the heat from the spices. Choose plain yogurt.

🔪 Step by step instructions

  1. Heat up the oil in a large frying pan, add the cumin seeds and fry for 30 seconds or until golden brown (be careful not to burn them). As soon as the seeds start to change colour add in the chopped onion, garlic and ginger and cook on a gentle heat until soft.
  2. Stir in the curry powder, garam masala and cinnamon and cook for a further minute to allow the flavours to be released.
  3. Next add the cubed sweet potato, chopped tomatoes, tomato puree and coconut milk. Stir together well then bring to a gentle simmer.
  4. Place a lid on the pan and continue to simmer for around 30 minutes or until the potatoes are soft (blade of a knife pushes in easily).Collage of 4 images showing step by step how to make sweet potato curry for steps 1-4.
  5. Meanwhile drain and rinse the can of chickpeas and wash the spinach leaves. Once the potatoes are cooked through, add the chickpeas and spinach to the curry. Stir in and continue to cook on the heat until the spinach has wilted. 
  6. Season with salt, pepper and lime juice then serve with rice and naan. Add toppings if desired: yogurt, fresh coriander, chilli flakes, onion seeds and lime wedges.Collage of 2 images showing how to make sweet potato curry for steps 5 and 6.

💭 Expert tips

  • Frying cumin seeds: Add a couple of cumin seeds to test the heat of the oil. If the seeds bubble then the oil is hot enough. Add the rest of the seeds but only cook briefly, until just golden brown, before adding the onions. Be aware that cumin seeds are quick to burn, which will create a bitter taste throughout the dish.
  • Chickpeas: To avoid any chickpeas skins floating around in the curry, place the chickpeas in a sieve then agitate under a running tap to loosen any skins. Pick these out and discard.
  • Make it your own: Use split peas, lentils or beans, or completely swap the chickpeas for one of these. Try with different types of lentils (green, yellow) or add other vegetables such as roasted squash, roast cauliflower, courgette or aubergine. And for an extra protein boost try with shredded chicken or poached fish.

❓ Frequently asked questions

Is sweet potato and chickpea curry healthy?

This curry is packed full of nutrients including protein, fibre, iron and plenty of vitamins and minerals. Chickpeas are low in fat and high in protein and along with the sweet potatoes will do a great. Job of filling you up due to both containing plenty of fibre. Spinach is also a great option for boosting your iron and folate levels.

How to make this curry extra spicy?

If you like your curry hot then there are a couple of extras you can add to turn up the heat. Try adding fresh green or red chopped chillies during cooking. The increase the heat further use smaller chillies and leave in the seeds. You could also add chilli flakes whiles cooking or add chilli sauce or Tabasco as toppings.

How to store?

What to do with any leftovers? Once fully cooled you can transfer any leftover curry to a sealable container. Seal and keep in the fridge for 2-3 days or freeze for up to 1 month. To reheat defrost thoroughly in the fridge overnight (if frozen) then transfer to a pan and heat until piping hot throughout.

Sweet Potato and chick curry in a bowl with a piece of naan bread and extra naan and lime in the background.

🍛 Other Curry recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Sweet potato and chickpea curry in a bowl with naan bread and topped with yogurt and coriander.
Print

Sweet Potato and Chickpea Curry

Warm and comforting sweet potato and chickpea curry made with a lightly spiced coconut sauce. This wholesome and nutritious vegetarian curry is made in one big pan and can be ready in just one hour.
Course Dinner, evening meal, fake away, main meal
Cuisine Indian
Diet Vegetarian
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 people
Calories 238kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 onion roughly chopped
  • 1 clove garlic finely chopped
  • 2 cm piece fresh ginger peeled and grated
  • 2 tablespoons medium curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon cinnamon powder
  • 2 large sweet potatoes peeled and chopped into small chunks
  • 2 tins of chopped tomatoes
  • 2 tablespoons tomato puree
  • 1 tin coconut milk full fat
  • 2 handfuls of baby spinach leaves
  • 1 small tin chickpeas
  • Lime juice to taste
  • Salt and pepper to taste

Extras to serve

  • Rice
  • Plain yogurt
  • Chilli flakes
  • Onion seeds
  • Fresh coriander
  • Naan bread

Instructions

  • Heat up the oil in a large frying pan, add the cumin seeds and fry for 30 seconds or until golden brown (be careful not to burn them). As soon as the seeds start to change colour add in the chopped onion, garlic and ginger and cook on a gentle heat until soft.
    1 tablespoon olive oil, 1 teaspoon cumin seeds, 1 onion, 1 clove garlic, 2 cm piece fresh ginger
  • Stir in the curry powder, garam masala and cinnamon and cook for a further minute to allow the flavours to be released.
    2 tablespoons medium curry powder, 1 teaspoon garam masala, 1 teaspoon cinnamon powder
  • Next add the cubed sweet potato, chopped tomatoes, tomato puree and coconut milk. Stir together well then bring to a gentle simmer.
    2 large sweet potatoes, 2 tins of chopped tomatoes, 2 tablespoons tomato puree, 1 tin coconut milk
  • Place a lid on the pan and continue to simmer for around 30 minutes or until the potatoes are soft (blade of a knife pushes in easily).
  • Meanwhile drain and rinse the can of chickpeas and wash the spinach leaves. Once the potatoes are cooked through, add the chickpeas and spinach to the curry. Stir in and continue to cook on the heat until the spinach has wilted.
    1 small tin chickpeas, 2 handfuls of baby spinach leaves
  • Season with salt, pepper and lime juice then serve with rice and naan. Add toppings if desired: yogurt, fresh coriander, chilli flakes, onion seeds and lime wedges.
    Lime juice to taste, Rice, Plain yogurt, Chilli flakes, Onion seeds, Fresh coriander, Naan bread

Notes

Note: Above nutritional info is for 1 portion of curry with toppings but without any sides such as rice or naan bread.
Sweet potatoes: If preferred you can use normal potatoes, and make potato and spinach curry.
Coconut milk: Use full fat coconut as reduced fat will make the curry watery.
Chickpeas: Optional or can be replaced with other pulses such as beans, split peas or lentils. To avoid any chickpeas skins floating around in the curry, place the chickpeas in a sieve then agitate under a running tap to loosen any skins. Pick these out and discard.
Yogurt: Yogurt is an optional topping, but its creamy and cooling nature works really well with the heat from the spices. Choose plain yogurt.
Frying cumin seeds: Add a couple of cumin seeds to test the heat of the oil. If the seeds bubble then the oil is hot enough. Add the rest of the seeds but only cook briefly, until just golden brown, before adding the onions. Be aware that cumin seeds are quick to burn, which will create a bitter taste throughout the dish.
Make it your own: Use split peas, lentils or beans, or completely swap the chickpeas for one of these. Try with different types of lentils (green, yellow) or add other vegetables such as roasted squash, roast cauliflower, courgette or aubergine. And for an extra protein boost try with shredded chicken or poached fish.
Is sweet potato and chickpea curry healthy?
This curry is packed full of nutrients including protein, fibre, iron and plenty of vitamins and minerals. Chickpeas are low in fat and high in protein and along with the sweet potatoes will do a great. Job of filling you up due to both containing plenty of fibre. Spinach is also a great option for boosting your iron and folate levels.
How to make this curry extra spicy?
If you like your curry hot then there are a couple of extras you can add to turn up the heat. Try adding fresh green or red chopped chillies during cooking. The increase the heat further use smaller chillies and leave in the seeds. You could also add chilli flakes whiles cooking or add chilli sauce or Tabasco as toppings.
How to store?
What to do with any leftovers? Once fully cooled you can transfer any leftover curry to a sealable container. Seal and keep in the fridge for 2-3 days or freeze for up to 1 month. To reheat defrost thoroughly in the fridge overnight (if frozen) then transfer to a pan and heat until piping hot throughout.

Nutrition

Calories: 238kcal | Carbohydrates: 46g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 282mg | Potassium: 988mg | Fiber: 9g | Sugar: 12g | Vitamin A: 25711IU | Vitamin C: 21mg | Calcium: 140mg | Iron: 4mg

This post was first published in Sept 2016. Updated in Mar 2022 with an improved recipe, new images, step by step instructions and expert tips.

Sweet potato, chickpea & spinach vegetarian curry: a deliciously warming curry with plenty of healthy veg and aromatic spicy flavours | Properfoodie.com

 

The post Sweet Potato and Chickpea Curry appeared first on ProperFoodie.

]]>
https://properfoodie.com/sweet-potato-spinach-curry/feed/ 8
Romantic Dinner Ideas for Two https://properfoodie.com/romantic-dinner-recipes/ https://properfoodie.com/romantic-dinner-recipes/#respond Mon, 14 Feb 2022 00:27:55 +0000 https://properfoodie.com/?p=6053 Romantic dinner ideas for two, all prepared at home. If you're looking to impress that special someone with a romantic homemade meal then heres some ideas to get your juices flowing. Including ideas for starters, mains, sides and desserts. You can create your own special menu with these fantastic dinner ideas for two. [feast_advanced_jump_to] Main course...

Read More

The post Romantic Dinner Ideas for Two appeared first on ProperFoodie.

]]>
Romantic dinner ideas for two, all prepared at home. If you're looking to impress that special someone with a romantic homemade meal then heres some ideas to get your juices flowing. Including ideas for starters, mains, sides and desserts. You can create your own special menu with these fantastic dinner ideas for two.

A collage of 6 recipe images for romantic dinner ideas.

[feast_advanced_jump_to]

Main course romantic dinner ideas

All of these dinner ideas are super easy and a great option when cooking for two. Of course steak is top of the list, but if that doesn't suit why not have a go at making your own fish and chips, pasta or how about a creamy smoked haddock risotto? My favourite option is this aromatic Thai green curry.

Chimichurri Steak Platter
Chimichurri steak platter recipe! Pan fried steak sliced into tender, juicy strips and served with fragrant chimichurri sauce. Make this steak platter and fabulous Argentinian dressing in just over 30 minutes. Perfect for a Saturday night in with a posh steak dinner.
Make this recipe
Slices of medium-rare steak positioned over a pile of cubed rosemary potatoes with a herb and chilli dressing being spooned over the top.
Steak and Chips
Make steak and chips at home in just 30 minutes with this fuss free recipe. Serve up tender, strips of rump steak, seasoned with salt and olive oil and cooked in garlic butter. Made extra special with crisp on the outside, fluffy on the inside, oven roasted chips.
Make this recipe
Rump steak cooked medium-rare. sliced into strips and resented on a plate with home made chips on the side.
Healthy Fish and Chips Recipe
This healthy fish and chips recipe is a great way to enjoy a chip shop-style meal without the guilt. The fish is lightly coated in breadcrumbs and the chips are hand cut and tossed in a little oil. Both are baked in the oven until crisp and golden brown. Have these healthy fish and chips on the table in just 45 minutes, perfect for a mid week meal that is both easy and healthy.
Make this recipe
Two fillets of fish in golden bread crumbs sat on a pile of homemade oven chips
Classic Fish Pie Recipe
A warm and comforting classic fish pie recipe. Made with chunks of salmon, cod and smoked haddock in a creamy sauce with crisp mash topping. A really easy pie recipe that can be rustled up in just over an hour. Great for any night of the week.
Make this recipe
Large shallow casserole dish containing mash topped classic fish pie, baked until crisp and golden brown.
Steak and Ale Pie
Steak and ale pie is a classic, 'comfort-food' recipe that will go down well at any dinner table. It features on nearly every pub menu across Britain and it does a wonderful job of warming our hearts and bellies, especially during the winter months. Make this pie at home with fall-apart chunks of braising steak and either homemade or shop bought shortcrust pastry.
Make this recipe
A slice of steak and ale pie on a plate with gravy and tender-stem broccoli with pie dish in the background.
Lamb Pie Recipe
Rich and tender, slow cooked lamb pie encased in crumbly pastry and topped with creamy, horseradish mash potato. The lamb and mint filling is easy to prepare and can be left to cook in the oven or slow cooker for a few hours. This delicious lamb pie recipe is made with a rich, full-flavoured, mint gravy and is a great twist on the classic shepherds pie.
Make this recipe
A slice of lamb and mint pie with a pastry base and mash potato topping, served on a plate with tender stem broccoli.
Thai Green Curry Recipe
A fragrant and creamy Thai green curry recipe with tender chunks of chicken and crunchy green vegetables. Make your own Thai green chicken curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.
Make this recipe
A bowl of Thai green chicken curry with mangetout, green coconut sauce and topped with sliced green chillies and crispy onions.
Salmon and Prawn Linguine Recipe
Impress friends and family by serving up this full flavoured salmon and prawn linguine recipe for dinner. Made with a lemon and cream sauce and topped with fresh dill and chilli flakes, every mouthful of this creamy salmon pasta recipe is a slurp-ful delight! Its a fantastic way to fit in a portion of oily fish and to get dinner on the table in less than 30 minutes.
Make this recipe
A bowl of linguine in a creamy sauce with salmon and prawns.
Aubergine Parmigiana
Aubergine parmigiana or melanzane parmigiana is one of the best recipes for getting the most out of your aubergines. The thinly sliced and pan fried aubergines are layered with a rich tomato sauce and freshly grated parmesan for a dish that is bursting with Italian flavour. Serve this simple aubergine parmigiana recipe as it is, or pad it out with an extra layer of cooked spaghetti added to the base of the baking dish. 
Make this recipe
vegetarian lasagna
Thai Green Prawn Curry
A fragrant and creamy Thai green prawn curry recipe with plump and juicy prawns and nutty edamame beans. Make your own Thai green prawn curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.
Make this recipe
Thai green prawn curry served in a bowl and topped with fresh basil and chillies.
How To Make Pasta
How to make pasta at home with just flour and eggs. All the joy and fun of making perfect pasta at home without the stress of it going wrong. Make this pasta with or without a machine and get my handy tips on the best way to roll, cut and store your homemade fresh pasta.
Make this recipe
Homemade strips of pasta wrapped into nests and sprinkled with semolina flour.
Smoked Haddock Risotto
Creamy smoked haddock risotto flavoured with fresh rosemary and gently simmered in a pan of white wine, whole milk and vegetable stock. The fish is delicately poached in the warm stock and milk beforehand and the whole recipe takes just over 30 minutes to make.
Creamy smoked haddock risotto piled neatly on a small plate, with parmesan being sprinkle on top.
Creamy Mushroom Pasta
Creamy mushroom pasta cooked in one pan with a white wine cream sauce, served with fresh parsley and grated parmesan.
Make this recipe
creamy mushroom pasta
Thai Red Curry
A creamy and full flavoured Thai red curry with tender chunks of chicken and oven roasted veggies. Make this simple Thai red curry in just 30 minutes and for a boost of flavour try it with homemade Thai red curry paste.
Make this recipe
A large pan of Thai red curry with tender chunks of chicken and oven roasted veggies.

Starter recipe ideas

Kick off your romantic dinner with a special homemade starter, from easy pea and ham soup that takes just 15 minutes to make, to a full platter of homemade sushi rolls. My favourite starter recipe is honey glazed prawns.

Pea and Ham Soup
Quick and easy pea and ham soup, made with fresh or frozen peas and your favourite choice of ham. A filling and nutritious midweek meal or easy starter for your next dinner party, ready in just 15 minutes.
Make this recipe
Pea and ham soup in a bowl topped with creme fraiche, chunks of ham and fresh mint
Leek and potato soup
Leek and potato soup or vichyssoise soup is a classic dish that is really easy to make in just 30 minutes. This comforting soup is great for using up leftovers, has an amazing full on flavour and as a bonus its super healthy as its packed full of nutrients. Made with everyday ingredients, its affordable, tasty and a great recipe for batch cooking and stocking up the freezer.
Make this recipe
A bowl of leek and potato soup topped with a swirl of cream and chopped chives.
Tuscan Ribollita Soup
Italian Ribollita soup is a creamy, healthy, full flavoured vegetable soup. Made with store cupboard ingredients and all those leftovers from the week this budget friendly, autumnal soup is perfect for an easy meal when the nights are starting to draw in.
Make this recipe
A Tuscan vegetable and bean soup served up in two bowls and topped with crusty bread, grated parmesan and fresh sprigs of thyme.
Chilli Garlic Prawns Starter
Chilli garlic prawns starter served on cocktail sticks with pan fried strips of courgette. The king prawns are cooked in a spicy honey glaze and served with a sprinkle of chopped parsley. Make ahead and serve cold straight from the fridge. Or cook up in 30 minutes and serve warm with side of chilli jam. Delicious either way.
Make this recipe
Chilli garlic prawns skewered on cocktail sticks with pan fried strips of courgette.
📋 Homemade Sushi Rolls
Make homemade sushi rolls with my easy to follow, step-by-step guide and recipe video. Get my top tips and tricks and watch the video for making sushi at home. Including how to make sushi rice, maki sushi, California rolls, dragon rolls and nigiri sushi. Plus find out about the fantastic sushi kit I used to make this wonderful sushi platter.
The below will be enough to make a full platter (serves 4) of different sushi rolls or if you prefer a platter of one kind of sushi. See notes below for links to making a variety of homemade sushi rolls.
Make this recipe
homemade sushi rolls platter

Side dish recipe ideas

If you want to turn your romantic dinner into a feast then bulk it out with some lovely side recipes. Cauliflower cheese is always a welcome extra on my table!

Foil pack potatoes
Foil pack potatoes grilled on the barbecue or roasted in the oven with a buttery, herb and garlic dressing. Crack open these mouthwatering potatoes at your next gathering and everyone will want the recipe!
Make this recipe
foil pack potatoes
Green bean almondine
Crisp green bean almondine, a simple side dish, which is made extra special by the addition of buttery, pan fried almonds and a sprinkling of dill. If there was ever a reason to start eating your greens - this surly must be it!
Make this recipe
green bean almondine
Cauliflower Cheese
This easy cauliflower cheese recipe is a full flavoured side dish with a creamy cheese sauce made from scratch and baked to perfection. The sauce takes just 5 minutes to whip together and is made in the traditional way with a roux mix (butter and flour). This is one of my favourite side dishes to serve up with any meal, and its particularly good with a Sunday roast.
Make this recipe
Cauliflower cheese in a black snd white dish with fresh parsley sprinkled over the top

Salad recipes

For something thats on the healthy side but still looks impressive and tastes amazing. These salads will definitely fill the brief and won't leave you feeling hungry. Vietnamese style beef salad is always top of my list.

Roasted Cauliflower Salad
Roasted cauliflower salad with a lemon herb dressing. Nutty quinoa mixed with roasted cauliflower and chickpeas. Great for batch cooking and making in advance. This salad is packed full of nutrients and tasty ingredients, with everything you need to fill you up and keep you feeling satisfied for the rest of the day.
Make this recipe
Quinoa and roasted cauliflower salad with lemon & herb dressing, served in a small bowl sat on a blue napkin.
Italian Pasta Salad
A fresh and vibrant Italian pasta salad made with wholegrain pasta, juicy tomatoes and creamy mozzarella. This nutritious and full flavoured pasta salad is perfect for dishing out at lunches or parties and is great as an on the go snack or working lunch. Make this Italian Pasta salad recipe in just 15 minutes and enjoy topped with fresh basil and a homemade Italian dressing.
Make this recipe
Large bowl filled with cooked fusilli pasta, colourful tomatoes, cucumber, mozzarella pearls and topped with basil leaves and grated pecorino.
📋 Vietnamese Style Beef Salad
Vietnamese beef salad with healthy rice noodles and a lime, Asian salad dressing. This aromatic and zesty Beef salad recipe will surely bring out many a smile with its nutritious ingredients and satisfying Asian flavours.
Make this recipe
Vietnamese beef salad

Dessert recipe ideas

Of course, no romantic dinner is complete without the perfect dessert. Keep it traditional with an easy apple crumble or why not offer a special hot coffee with this lovely Baileys Irish cream with coffee recipe. My favourites (I have two!) are Bakewell tart and lemon drizzle cake.

Bakewell tart
Bakewell tart with raspberry jam - with soft, almond frangipane encased in a delicate, crumbly pastry. Served best when warm out of the oven and whilst the smell of warm almonds and sticky, hot jam still lingers in the air.
Make this recipe
Bakewell tart
Apple Crumble
Apple crumble baked fresh at home with lashings of custard - this is what Sundays are made for! This easy apple crumble recipe is made with crisp Bramley apples tossed in cinnamon, then baked with a simple crumble and hazelnut topping. Ready in 30 minutes from peeling the apples to pulling a bubbling, golden apple crumble out of the oven.
Make this recipe
A portion of apply crumble on a small plate with custard drizzled over and the rest of the crumble in a larger dish with a spoon.
Raspberry and Lemon Muffins
Light and moist raspberry and lemon muffins. Made in the traditional way with fresh raspberries, lemon zest and lemon buttercream.
Make this recipe
Raspberry muffin topped with lemon butter cream sitting on a muffin case with the sides pulled away and surrounded a few other muffins.
Plum and Rhubarb Crumble
Plum and rhubarb crumble, also known as rhubarb crisp, is a classic and comforting British dessert. This easy rhubarb crumble is bursting with sticky caramelised fruit and finished with a traditional crispy crumble topping. Its made extra special with the addition of juicy plums, which adds an natural kick of sweetness to balance out the tart rhubarb.  
Make this recipe
Rhubarb crumble recipe in a round cast iron pan with spoon
Traditional Tiramisu Recipe
Tiramisu is a light and airy, no bake, Italian dessert made with layers of creamy mascarpone and coffee dipped ladyfingers. This traditional tiramisu recipe is made in the authentic Italian way with whipped, raw eggs and mascarpone cheese.
Make this recipe
A small, square piece of tiramisu on a plate with the side view showing layers of sponge fingers and creamy mascarpone. The top is dusted with cocoa powder and a large dish of tiramisu is in the background.
American Pancakes
Easy to make, light and fluffy American Pancakes. Make your own deliciously soft American pancakes at home using basic store cupboard ingredients. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for breakfast in bed, pancake day or even for dessert.
Make this recipe
A stack of American pancakes with a piece of butter melting on the top and syrup poured over and drizzling down one side.
Scotch Pancakes Recipe (Drop Scones)
Fluffy and light scotch pancakes recipe made with self raising flour, sugar, milk and 1 egg. These soft and delightful scotch pancakes (or drop scones) are a perfect sweet treat for breakfast or afternoon tea. Make the batter for this easy recipe in just 5 minutes and enjoy hot, buttery scotch pancakes every day of the week.
Make this recipe
A tall stack of scotch pancakes on a plate with melted butter on top and honey being drizzled over with a wooden honey dipper.
📋 Lemon Drizzle Cake
Lemon drizzle cake recipe made from scratch with fresh lemons and an easy to follow cake recipe. A lovely citrus cake thats crumbly, moist and perfect for an afternoon tea or as a celebration or birthday cake. Topped with lemon syrup, lemon icing, fresh mint and lemon zest, this really is the best lemon drizzle cake you'll ever make.
Make this recipe
lemon drizzle cake
Healthy Banana Bread
Easy to make healthy banana bread, baked fresh at home with wholegrain spelt flour, honey and olive oil. The mixture is easy to prepare and can be ready in just 10 minutes! This delicious banana bread bakes with a perfect rise, a moist crumbly finish, and has a scattering of nuts for that extra boost in healthy fats.
Make this recipe
Spiced Pumpkin Muffins
Spiced pumpkin muffins made with fresh or canned pumpkin puree, soaked dates and warming spices. They are fluffy and moist and full of autumnal flavour, perfect for an afternoon treat on a cold and blustery day.
Make this recipe
Pumpkin muffins on a round, bronze cooling rack with two of the muffins stacked one on top of the other.
American Blueberry Pancakes
American blueberry pancakes recipe topped with melted butter and thick golden syrup.  Make your own deliciously light and fluffy Blueberry Pancakes with this easy step by step recipe. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for pancake day with an extra special blueberry twist.
Make this recipe
Stack of American style blueberry pancakes with a piece of butter on top and syrup being poured over
Baileys Irish cream with Coffee
Irish cream coffee! Baileys coffee is an easy recipe to serve up at home as afternoon treat or in place of dessert after a meal. Its especially great at Christmas with a bit of nutmeg sprinkled on top!
Make this recipe
Baileys latte
📋 Soft Bake Cookies with Dairy Milk Chocolate Chunks
Easy and quick soft bake cookies, with a crumbly outer edge, gooey centre and dotted with melted chunks of Cadburys dairy milk chocolate
Make this recipe
homemade soft bake cookies
Healthy Pancakes Recipe (with Banana and Oats)
Healthy pancakes recipe made with bananas and oats for a flourless and milk free pancake alternative. Make the pancake batter in just 5 minutes and enjoy warm and healthy banana pancakes straight from the pan.
Make this recipe
A stack of banana pancakes on a plate topped with slices of banana and a line of honey being poured over from above.

Thats all my top romantic dinner ideas for two. I do hope you've found something you like the look of. For more dinner idea inspiration have a look at my dinner recipes section.

The post Romantic Dinner Ideas for Two appeared first on ProperFoodie.

]]>
https://properfoodie.com/romantic-dinner-recipes/feed/ 0
Porcini Mushroom Risotto https://properfoodie.com/mushroom-risotto-with-porcini/ https://properfoodie.com/mushroom-risotto-with-porcini/#respond Thu, 24 Feb 2022 20:47:19 +0000 https://properfoodie.com/?p=1423 Porcini mushroom risotto with pearly grains of rice and nutty, plump mushrooms, topped with fresh dill and grated parmesan. Dried porcini mushrooms are used for a greater depth of flavour and the whole dish can be ready in just over 30 minutes. 👩🏻‍🍳 Why make this recipe This easy porcini mushroom risotto recipe is one...

Read More

The post Porcini Mushroom Risotto appeared first on ProperFoodie.

]]>
Porcini mushroom risotto with pearly grains of rice and nutty, plump mushrooms, topped with fresh dill and grated parmesan. Dried porcini mushrooms are used for a greater depth of flavour and the whole dish can be ready in just over 30 minutes.

Porcini mushroom risotto on a small plate with fresh dill and parmesan.
[feast_advanced_jump_to]

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

This easy porcini mushroom risotto recipe is one of my most favourite ways to enjoy mushrooms. Even better with a bit of truffle grated on top! Here the dried mushrooms are left to soak in boiling water and the liquid from this is used to make the risotto. Resulting in that wonderfully earthy mushroom flavour being encapsulated in every plump grain of rice. Delicious!

🥘 Ingredients

This recipe makes enough dried porcini mushroom risotto to serve 2 people (or 4 starter-sized portions):

Ingredients for making mushroom risotto.

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Mushrooms: Dried porcini mushrooms are used here. However, you can replace with your preferred type of mushroom (fresh or dried).

Risotto rice: Risotto has short grains and high starch content. Look for as Arborio rice, Carnaroli rice or simply; risotto rice.

Butter: Use butter! Melted butter is used to 'awaken' the rice by coating and softening the uncooked grains so allowing liquids to be easily soaked in. 

Wine: I love the flavour of white wine in risotto and so I add it to all my risotto recipes. But if required it can be replaced with a little apple juice or just left out completely.

Dill: A perfect paring to the earthy mushrooms, but also optional. If preferred leave out or replace with parsley.

Stock: Use good quality stock, both vegetable or a meat based stock will work well.

Parmesan: Any hard Italian cheese will work well.

🔪 Step by step instructions

  1. Soak the dried mushrooms in 500ml of hot water for at least 30 minutes until soft. After 30 minutes remove the mushrooms, reserving the liquid, and roughly chop. Then strain the liquid through a paper towel lined sieve into a clean bowl. 
  2. Melt the butter in a large pan on a medium heat. Add the onions and garlic and fry until soft.
  3. Add the rice and mix in well allowing the melted butter to coat each grain of rice.
  4. Next add the wine and simmer until the wine has nearly all reduced or been absorbed by the rice.Four images showing how to make mushroom risotto for steps 1-4.
  5. Then add two ladles of mushroom liquid, stirring attentively between each ladleful. Only add the second ladle when the first one has been fully absorbed.
  6. At this point switch to the veg stock to ensure the mushroom flavour isn't too overpowering. Add ladlefuls of the veg stock one at a time, again only adding the next ladleful when the previous has absorbed. It will probably take around 15-20 minutes to gradually add the whole lot. By this point the rice should have softened and plumped.
  7. Stir in the soaked mushrooms, soured cream, parmesan and lemon juice.
  8. Serve the porcini mushroom risotto with fresh dill.Four images showing how to make mushroom risotto for steps 5-8.

💭 Expert tips

  • Soaking mushrooms: use a large bowl to soak the dried mushrooms and stir occasionally. The space and stirring will ensure all the mushrooms are fully soaked and plumped up.
  • Mushroom grit: Dried mushrooms can be gritty. To avoid a gritty risotto the mushrooms can be rinsed after they have been soaked. The soaking liquid will also contain grit, so before adding to the risotto this should be strained through a paper towel lined sieve. After straining leave it to settle allowing any leftover grit to sink to the bottom. Do not disturb the bottom when adding the liquid to the risotto.
  • Stock: This recipe uses 2 types of stock. The first is mushroom stock, made by soaking the mushrooms. The second is vegetable stock. The mushroom stock will be very strong as dried mushrooms have a very intense flavour, which can be overpowering. Therefore, I suggest only using 2 ladles of mushroom stock then switch to using vegetable stock. However, feel free to add more mushroom stock for a more intense flavour.
  • Patience: Risotto does require a little patience. Take your time a don't rush the gradual addition of the stock, I promise its well worth it.

❓ Frequently asked questions

Why use dried porcini mushrooms?

Porcini mushrooms are known for their rich, nutty flavour and meaty texture. Fresh porcini mushrooms are hard to come by as whereas dried porcini are widely available year round.

In addition dried mushrooms have a stronger and more intense flavour than fresh. The need to rehydrate the mushrooms in hot water also creates a full flavoured mushroom stock that can be added to the mushroom risotto during cooking.

How to store porcini mushroom risotto?

Risotto is best made fresh. The rice doesn't reheat well and more often than not, reheated risotto will overcook and become sloppy. So do bare this in mind when saving leftovers.

Transfer any leftovers to sealable containers. Make sure the mushroom risotto has fully cooled before sealing and storing in the fridge for up to 2 days. Cooled risotto will set and become hard.

Reheat by returning to the pan with a little hot water and stir until heated through and piping hot. (Please note that proper cooling and reheating is essential for rice dishes).

What is the best rice for risotto?

Risotto has plump, short-medium grains and high starch content. This gives risotto its well known creamy texture when cooked. Look for Arborio, Carnaroli, Vialone nano or just simply; risotto rice.

Arborio rice is the most widely available type of risotto and produces a lovely thick and soft risotto, but can be susceptible to overcooking (becomes sloppy).

Carnaroli isn't as easy to find but is known to be the best due to its higher starch content and resistance to overcooking, which pretty much guarantees a thick and creamy risotto every time.

Vialone nano has smaller, round grains and is considered to be as good as Carnaroli but produces a soupier risotto.

Small plate of mushroom risotto with second plate in the background.

🍝 Other Italian recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Porcini mushroom risotto on a small plate with fresh dill and parmesan.
Print

Porcini Mushroom Risotto

Porcini mushroom risotto with pearly grains of rice and nutty, plump mushrooms, topped with fresh dill and grated parmesan. Dried porcini mushrooms are used for a greater depth of flavour and the whole dish can be ready in just over 30 minutes.
Course Dinner, evening meal, Main Course, starter or main
Cuisine Italian
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 634kcal

Equipment

Ingredients

  • 50 g Dried porcini mushrooms
  • 20 g Butter
  • 1 Onion finely chopped
  • 1 Garlic clove finely chopped
  • 170 g Carnaroli rice uncooked
  • 150 ml White wine
  • 500 ml Vegetable stock
  • 2 tablespoons Soured cream optional
  • 25 g Parmesan grated and extra to serve
  • ½ Lemon juiced
  • 20 g Fresh dill

Instructions

  • Soak the mushrooms in 500ml of hot water for at least 30 minutes until soft. After 30 minutes remove the mushrooms, reserving the liquid, and roughly chop. Then strain the liquid through a paper-towel lined sieve into a clean bowl.
    50 g Dried porcini mushrooms
  • Melt the butter in a large pan on a medium heat. Add the onions and garlic and fry until soft.
    20 g Butter, 1 Onion, 1 Garlic clove
  • Add the rice and mix in well allowing the melted butter to coat each grain of rice.
    170 g Carnaroli rice
  • Next add the wine and simmer until the wine has nearly all reduced or been absorbed by the rice.
    150 ml White wine
  • Then add two ladles of the mushroom liquid, stirring attentively between each ladleful. Only add the second ladle when the first one has been fully absorbed.
  • At this point switch to the veg stock to ensure the mushroom flavour isn't too overpowering. Add ladlefuls of the veg stock one at a time, again only adding the next ladleful when the previous has absorbed. It will probably take around 15-20 minutes to gradually add the whole lot. By this point the rice should have softened and plumped.
    500 ml Vegetable stock
  • Stir in the soaked mushrooms, soured cream, parmesan and lemon juice.
    2 tablespoons Soured cream, 25 g Parmesan, ½ Lemon juiced
  • Serve with fresh dill.
    20 g Fresh dill

Video

Notes

Mushrooms: Dried porcini mushrooms are used here. However, you can replace with your preferred type of mushroom (fresh or dried). Porcini mushrooms are known for their rich, nutty flavour and meaty texture. Fresh porcini mushrooms are hard to come by as whereas dried porcini are widely available year round. Use a large bowl to soak the dried mushrooms and stir occasionally. The space and stirring will ensure all the mushrooms are fully soaked and plumped up.
Mushroom grit: Dried mushrooms can be gritty. To avoid a gritty risotto the mushrooms can be rinsed after they have been soaked. The soaking liquid will also contain grit, so before adding to the risotto this should be strained through a paper-towel lined sieve. After straining leave it to settle allowing any leftover grit to sink to the bottom. Do not disturb the bottom when adding the liquid to the risotto.
Risotto rice: For risotto rice you are looking for short grains with a high starch content. Look for rice labelled as Arborio, Carnaroli or simply; risotto rice.
Butter: Use butter! Melted butter is used to 'awaken' the rice by coating and softening the uncooked grains so allowing liquids to be easily soaked in. 
Wine: I love the flavour of white wine in risotto and so I add it to all my risotto recipes. But if required it can be replaced with a little apple juice or just left out completely.
Dill: A perfect paring to the earthy mushrooms, but also optional. If preferred leave out or replace with parsley.
Stock: Use good quality stock, both vegetable or a meat based stock will work well. This recipe uses 2 types of stock. The first is mushroom stock, made by soaking the mushrooms. The second is vegetable stock. The mushroom stock will be very strong as dried mushrooms have a very intense flavour, which can be overpowering. Therefore, I suggest only using 2 ladles of the mushroom stock then switch to using vegetable stock. However, feel free to add more mushroom stock for a more intense flavour.
Parmesan: Any hard Italian cheese will work well.
Patience: Risotto does require a little patience. Take your time a don't rush the gradual addition of the stock, I promise its well worth it.
How to store? Risotto is best made fresh. The rice doesn't reheat well and more often than not, reheated risotto will overcook and become sloppy. So do bare this in mind when saving leftovers.

 Transfer any leftovers to sealable containers. Make sure the mushroom risotto has fully cooled before sealing and storing in the fridge for up to 2 days. Cooled risotto will set and become hard. 

Reheat by returning to the pan with a little hot water and stir until heated through and piping hot. (Please note that proper cooling and reheating is essential for rice dishes).
What is the best rice for risotto? Risotto rice has plump, short-medium grains with a high starch content. This gives risotto its well known creamy texture when cooked. Look for Arborio, Carnaroli, Vialone nano or just simply; risotto rice.

 Arborio rice is the most widely available type of risotto rice and produces a lovely thick and soft risotto, but can be susceptible to overcooking (becomes sloppy). 

Carnaroli isn't as easy to find but is known to be the best due to its higher starch content and resistance to overcooking, which pretty much guarantees a thick and creamy risotto every time. 

Vialone nano has smaller, round grains and is considered to be as good as Carnaroli but produces a soupier risotto.

Nutrition

Calories: 634kcal | Carbohydrates: 101g | Protein: 14g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1299mg | Potassium: 727mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1729IU | Vitamin C: 17mg | Calcium: 217mg | Iron: 5mg

This post was first published in Nov 2015. Updated in Feb 2022 with an improved recipe, new images, step by step instructions and expert tips.

The post Porcini Mushroom Risotto appeared first on ProperFoodie.

]]>
https://properfoodie.com/mushroom-risotto-with-porcini/feed/ 0
Pea and Ham Soup https://properfoodie.com/pea-and-ham-soup/ https://properfoodie.com/pea-and-ham-soup/#comments Sun, 13 Feb 2022 23:14:02 +0000 https://properfoodie.com/?p=7051 Quick and easy pea and ham soup, made with fresh or frozen peas and your favourite choice of ham. A filling and nutritious midweek meal or easy starter for your next dinner party, ready in just 15 minutes. 👩🏻‍🍳 Why make this recipe For a quick and easy, family friendly meal this recipe is up...

Read More

The post Pea and Ham Soup appeared first on ProperFoodie.

]]>
Quick and easy pea and ham soup, made with fresh or frozen peas and your favourite choice of ham. A filling and nutritious midweek meal or easy starter for your next dinner party, ready in just 15 minutes.

Pea and ham soup in a bowl topped with creme fraiche, chunks of ham and fresh mint
[feast_advanced_jump_to]

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

For a quick and easy, family friendly meal this recipe is up there with some of the best. Its quick, nutritious, and everyone gets a good helping of greens. Its also great for using up any leftover ham.

🥘 Ingredients

This recipe makes enough pea and ham soup to serve 2 people (or 4 starter-sized portions):

Ingredients for making pea and ham soup.

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Peas: Use fresh or frozen peas in this recipe.

Ham: Choose wafer thin or thick cut ham, which ever you prefer. This recipe is perfect for using up any leftover ham thats about to go out of date. Or why not try with gammon.

Crème fraîche: Crème fraîche is used here to add a slight creaminess to the soup without making it too rich, however it is completely optional. Alternatively use plain yogurt or soured cream.

Mint: Chopped mint is the perfect partner to this soup and adds a lovely freshness to the sweet peas, but again this is an optional extra.

Stock: Use good quality stock, both vegetable or a meat based stock will work well.

🔪 Step by step instructions

  1. Melt the butter in a large pan on a medium heat. Add the onions and garlic and fry until soft.
  2. Next add the flour and stir in well.
  3. Gradually add the stock whilst continuing to stir.
  4. Add the frozen peas then simmer for 2-3 minutes until cooked through.Four images showing how to make pea and ham soup for steps 1-4.
  5. Remove the pan from the heat and transfer the soup to a blender. Blitz until smooth. (alternatively use a hand blender).
  6. Return the soup to the pan, once warmed through taste and season. Then add the ham, crème fraîche and mint leaves and mix in well. Serve with extra ham, crème fraîche and mint leaves.Two images showing how to make pea and ham soup for steps 5-6.

💭 Expert tips

  • Frozen peas: To get this meal on the table within 15 minutes I always opt for frozen peas. Frozen peas are a great veg to have handy in the freezer. Just add directly to the soup and cook for a couple of minutes. So easy! 
  • Vegetarian version: For a veggie version of this recipe just leave out the ham or alternatively try my Tuscan Ribollita Soup, Leek and Potato Soup or Cauliflower Soup.

❓ Frequently asked questions

How to store?

Once made this soup can be stored in the fridge or freezer. Simply wait for the soup to fully cool then transfer to a sealable container. Seal and store in the fridge for 2-3 days or freeze for up to one month. To reheat defrost in the fridge overnight (if frozen) then transfer to a pan and gently heat until piping hot throughout.

How do you thicken pea and ham soup?

This recipe uses flour as a thickening agent, which is added at the start of the recipe. The stock is gradually stirred in, allowing the flour to cook out and create a thick sauce.

How do you make soup thinner?

If you find the soup to be too thick once its been blended, it can be thinned down by adding a ladle of water. Stir in the water and keep adding small amounts of water until happy with the consistency.

pea and ham soup in a bowl with creme fraishe, mint leaves and ground black pepper.

🍵 Other soup recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Pea and ham soup in a bowl topped with creme fraiche, chunks of ham and fresh mint
Print

Pea and Ham Soup

Quick and easy pea and ham soup, made with fresh or frozen peas and your favourite choice of ham. A filling and nutritious midweek meal or easy starter for your next dinner party, ready in just 15 minutes.
Course Dinner, lunch, supper
Cuisine British
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 474kcal

Ingredients

  • 20 g butter
  • 1 onion finely chopped
  • 2 celery stalks finely chopped
  • 2 cloves garlic finely chopped
  • 20 g plain flour
  • 500 ml veg stock
  • 400 g frozen garden peas or if you have fresh - 500g un-podded peas - additional time need to pod your peas!
  • Sea salt and pepper to season
  • 125 g of your favourite choice of ham or gammon and extra to serve on top
  • 1 tablespoon crème fraîche and extra to serve on top (optional)
  • Handful fresh mint leaves finely chopped and extra to serve on top (optional)
  • Bread for dunking optional

Instructions

  • Melt the butter in a large pan on a medium heat. Add the onions, celery and garlic and fry until soft.
    20 g butter, 1 onion, 2 celery stalks, 2 cloves garlic
  • Next add the flour and stir in well.
    20 g plain flour
  • Gradually add the stock whilst continuing to stir.
    500 ml veg stock
  • Add the frozen peas then simmer for 2-3 minutes until cooked through.
    400 g frozen garden peas
  • Remove the pan from the heat and transfer the soup to a blender. Blitz until smooth (alternatively use a hand blender).
  • Return the soup to the pan, once warmed through check consistency, taste and season. Then add the ham, crème fraîche and mint leaves and mix in well. Serve with extra ham, crème fraîche and mint leaves.
    Sea salt and pepper to season, 125 g of your favourite choice of ham or gammon, 1 tablespoon crème fraîche, Handful fresh mint leaves

Video

Notes

Ham: Choose wafer thin or thick cut ham, which ever you prefer. This recipe is perfect for using up any leftover ham thats about to go out of date. Or why not try with gammon.
Crème fraîche: Crème fraîche is used here to add a slight creaminess to the soup without making it too rich, however it is completely optional. Alternatively use plain yogurt or soured cream.
Mint: Chopped mint is the perfect partner to this soup and adds a lovely freshness to the sweet peas, but again this is an optional extra.
Stock: Use good quality stock, both vegetable or a meat based stock will work well.
Frozen peas: To get this meal on the table within 15 minutes I always opt for frozen peas. Frozen peas are a great veg to have handy in the freezer. Just add directly to the soup and cook for a couple of minutes. So easy! 
Vegetarian version: For a veggie version of this recipe just leave out the ham or alternatively try my Tuscan Ribollita Soup, Leek and Potato Soup or Cauliflower Soup.
How to store? Once made this soup can be stored in the fridge or freezer. Simply wait for the soup to fully cool then transfer to a sealable container. Seal and store in the fridge for 2-3 days or freeze for up to one month. To reheat defrost in the fridge overnight (if frozen) then transfer to a pan and gently heat until piping hot throughout.
How do you thicken pea and ham soup? This recipe uses flour as a thickening agent, which is added at the start of the recipe. The stock is gradually stirred in, allowing the flour to cook out and create a thick sauce.
How do you make soup thinner? If you find the soup to be too thick once its been blended, it can be thinned down by adding a ladle of water. Stir in the water and keep adding small amounts of water until happy with the consistency. 

Nutrition

Serving: 192g | Calories: 474kcal | Carbohydrates: 46g | Protein: 26g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1837mg | Potassium: 783mg | Fiber: 12g | Sugar: 16g | Vitamin A: 2332IU | Vitamin C: 85mg | Calcium: 78mg | Iron: 4mg

This post was first published in Jul 2018. Updated in Feb 2022 with an improved recipe, new images, step by step instructions and expert tips.

The post Pea and Ham Soup appeared first on ProperFoodie.

]]>
https://properfoodie.com/pea-and-ham-soup/feed/ 7
Red Lentil Dahl https://properfoodie.com/red-lentil-tarka-dahl/ https://properfoodie.com/red-lentil-tarka-dahl/#comments Tue, 08 Feb 2022 18:57:13 +0000 https://properfoodie.com/?p=2768 Red lentil dahl flavoured with Indian spices and simmered in vine ripened tomatoes. A nutritious, vegan curry that will warm you up, keep you going through winter and can be on the table in just 30 minutes. 👩🏻‍🍳 Why make this recipe Really healthy and packed full of protein, fibre, vitamins and minerals, this red...

Read More

The post Red Lentil Dahl appeared first on ProperFoodie.

]]>
Red lentil dahl flavoured with Indian spices and simmered in vine ripened tomatoes. A nutritious, vegan curry that will warm you up, keep you going through winter and can be on the table in just 30 minutes.

Lentil dahl in a wide skillet pan and topped with yogurt and parsley.
[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Really healthy and packed full of protein, fibre, vitamins and minerals, this red lentil dahl is one curry that can be thoroughly enjoyed guilt free. If you fancy a meat free night or are indeed vegetarian or vegan, then this spicy curry recipe is a great option. Its also simple to prepare and uses basic ingredients that won't break the bank.

🥘 Ingredients

This recipe makes enough red lentil dahl to serve 4 people.

Tarka dahl ingredients.

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Lentils: Use good quality, freshly bought lentils to ensure good taste and texture. Opt for any variety of lentil but always check packet instructions. If you prefer swap lentils for beans, chickpeas or split peas.

Yogurt: Yogurt is an optional topping, but its creamy and cooling nature works really well with the heat from the spices. Choose plain yogurt.

Vine tomatoes: Opt for vine ripened tomatoes for that earthy, sunshine flavour. If you can't get hold of vine ripened, use tinned chopped or plum tomatoes which also hold plenty of flavour.

🔪 Step by step instructions

  1. Simmer lentils in water for 10-15 minutes or until soft, then drain and set to one side.
  2. Heat up the oil in a large frying pan, add the cumin seeds and fry for 30 seconds or until golden brown (be careful not to burn them).
  3. As soon as the seeds start to change colour add in the chopped onion and garlic and cook on a gentle heat until soft.
  4. Next add the tomatoes, chillies, drained lentils, spices and tomato puree.Four images showing how to make red lentil dahl step by step for steps 1-4.
  5. Mix well and simmer for a couple of minutes, then taste and season if required. If you want to make the Dahl more soup-like or creamy you can add stock or coconut milk at this point, stir in well and bring to a simmer.
  6. Finally; remove from the heat, stir in the chopped coriander and serve with plain yogurt.Two images showing how to make Red lentil dahl for steps 5-6.

💭 Expert tips

Lentils: Choose good quality lentils and don't use old ones. Rinse well under running tap water before cooking to remove any dust or dirt. Don't overcook! Cook until just soft and check packet instructions for recommended cooking times.

Frying cumin seeds: Add a couple of cumin seeds to test the heat of the oil. If the seeds bubble then the oil is hot enough. Add the rest of the seeds but only cook briefly, until just golden brown, before adding the onions. Be aware that cumin seeds are quick to burn, which will create a bitter taste throughout the dish.

Soupier version: For a version thats creamier or more soup-like add a tin of coconut milk or 400ml of stock.

Make it your own: Add chickpeas or split peas, or completely swap the lentils for one of these. Try with different types of lentils (green, yellow) or add vegetables such as roasted squash, roast cauliflower, courgette or aubergine. And for an extra protein boost try with shredded chicken or poached fish.

❓ Frequently asked questions

Should lentils be soaked before cooking?

No its not necessary to soak lentils before cooking. It is however, good practise to rinse and drain thoroughly before cooking. Lentils are very small and so its not uncommon for dirt and dust to get mixed in during packaging.

Is red lentil dahl healthy?

Dahl is packed full of nutrients and provides a good source of vitamins, minerals and fibre. Lentils are also high in protein and low in fat so they are great substitute for meat.

Storage?

Leftovers? Once fully cooled you can transfer any leftover lentil dahl to a sealable container. Seal and keep in the fridge for 2-3 days or freeze for up to 1 month. To reheat defrost thoroughly in the fridge overnight (if frozen) then transfer to a pan and heat until piping hot throughout.

Red lentil dahl in a wide cast iron pan and topped with yogurt and parsley.

🍛 Other curry recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Red lentil dahl in a wide cast iron pan and topped with yogurt and parsley
Print

Red Lentil Dahl

Red lentil dahl flavoured with Indian spices and simmered in vine ripened tomatoes. A nutritious, vegan curry that will warm you up, keep you going through winter and can be on the table in just 30 minutes.
Course Dinner, main meal
Cuisine Indian
Diet Gluten Free, Low Fat, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 359kcal

Ingredients

  • 300 g dried red lentils rinsed well
  • Boiled water double the volume of lentils

  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 2 onions finely chopped
  • 2 cloves garlic finely chopped
  • 350 g of vine tomatoes roughly chopped
  • 2 green chillies deseeded and finely chopped

  • 1 teaspoon ginger powder
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • 3 tablespoon tomato puree
  • Salt and pepper to taste
  • Handful fresh coriander chopped
  • Plain yogurt to serve
  • Tin of coconut milk or 400ml of stock optional, for a more soup-like version

Instructions

  • Simmer lentils in water for 10-15 minutes or until soft, then drain and set to one side.
    300 g dried red lentils, Boiled water
  • Heat up the oil in a large frying pan, add the cumin seeds and fry for 30 seconds or until golden brown (be careful not to burn them).
    1 tablespoon olive oil, 1 teaspoon cumin seeds
  • As soon as the seeds start to change colour add in the chopped onion and garlic and cook on a gentle heat until soft.
    2 onions, 2 cloves garlic
  • Next add the tomatoes, chillies, drained lentils, spices and tomato puree.
    350 g of vine tomatoes, 2 green chillies, 1 teaspoon ginger powder, ½ teaspoon turmeric, 1 teaspoon garam masala, 3 tablespoon tomato puree
  • Mix well and simmer for a couple of minutes, then taste and season if required. If you want to make the Dahl more soup-like or creamy you can add stock or coconut milk at this point, stir in well and bring to a simmer.
    Salt and pepper to taste, Tin of coconut milk or 400ml of stock
  • Finally; remove from the heat, stir in the chopped coriander and serve with plain yogurt.
    Handful fresh coriander chopped, Plain yogurt

Video

Notes

Lentils: Use good quality, freshly bought lentils to ensure good taste and texture. Opt for any variety of lentil but always check packet instructions. If you prefer swap lentils for beans, chickpeas or split peas. Rinse well under running tap water before cooking to remove any dust or dirt. Don't overcook! Cook until just soft and check packet instructions for recommended cooking times.
Yogurt: Yogurt is an optional topping, but its creamy and cooling nature works really well with the heat from the spices. Choose plain yogurt.
Vine tomatoes: Opt for vine ripened tomatoes for that earthy, sunshine flavour. If you can't get hold of vine ripened, use tinned chopped or plum tomatoes which also hold plenty of flavour.
Frying cumin seeds: Add a couple of cumin seeds to test the heat of the oil. If the seeds bubble then the oil is hot enough. Add the rest of the seeds but only cook briefly, until just golden brown, before adding the onions. Be aware that cumin seeds are quick to burn, which will create a bitter taste throughout the dish.
Soupier version: For a version thats creamier or more soup-like add a tin of coconut milk or 400ml of stock.
Make it your own: Add chickpeas or split peas, or completely swap the lentils for one of these. Try with different types of lentils (green, yellow) or add vegetables such as roasted squash, roast cauliflower, courgette or aubergine. And for an extra protein boost try with shredded chicken or poached fish.
Should lentils be soaked before cooking?
No its not necessary to soak lentils before cooking. It is however, good practise to rinse and drain thoroughly before cooking. Lentils are very small and so its not uncommon for dirt and dust to get mixed in during packaging.
Is red lentil dahl healthy?
Dahl is packed full of nutrients and provides a good source of vitamins, minerals and fibre. Lentils are also high in protein and low in fat so they are great substitute for meat.
Storage?
Leftovers? Once fully cooled you can transfer any leftover lentil dahl to a sealable container. Seal and keep in the fridge for 2-3 days or freeze for up to 1 month. To reheat defrost thoroughly in the fridge overnight (if frozen) then transfer to a pan and heat until piping hot throughout.

Nutrition

Calories: 359kcal | Carbohydrates: 58g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 144mg | Potassium: 1100mg | Fiber: 26g | Sugar: 8g | Vitamin A: 837IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 7mg

This post was first published in Nov 2016. Updated in Jan 2022 with an improved recipe, new images, step by step instructions and expert tips.

A warming Red lentil tarka dahl with gluten free roti breads

 

The post Red Lentil Dahl appeared first on ProperFoodie.

]]>
https://properfoodie.com/red-lentil-tarka-dahl/feed/ 8
How To Make Pasta https://properfoodie.com/how-to-make-homemade-fresh-pasta/ https://properfoodie.com/how-to-make-homemade-fresh-pasta/#comments Fri, 21 Jan 2022 19:40:23 +0000 https://properfoodie.com/?p=5350 How to make pasta at home with just flour and eggs. Plus get a FREE 'How to Make Pasta Guide' to download and keep. All the joy and fun of making perfect pasta at home without the stress of it going wrong. Make this pasta with or without a machine and get my handy tips...

Read More

The post How To Make Pasta appeared first on ProperFoodie.

]]>
How to make pasta at home with just flour and eggs. Plus get a FREE 'How to Make Pasta Guide' to download and keep. All the joy and fun of making perfect pasta at home without the stress of it going wrong. Make this pasta with or without a machine and get my handy tips on how to roll, cut and store your homemade fresh pasta.

Homemade strips of pasta wrapped into nests and sprinkled with semolina flour.
[feast_advanced_jump_to]

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

This recipe shows how easy it is to make pasta from scratch. The pasta itself requires little more than finely milled flour, large eggs and a bit of elbow grease. Below I'll walk you through the simplest way to make a pasta dough. Theres also handy tips on how to knead the pasta dough and how to roll it out. All by hand with no machine required.

🥘 Ingredients

This recipe makes enough pasta to serve 3 people (or 4 starter-sized portions):

Ingredients for making fresh pasta: 00 flour, Durum wheat semolina, Large eggs.

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Flour: 00 flour (finely ground Italian flour) is the best for making pasta. This is the finest of the Italian flours and so produces a lovely, soft pasta dough. 00 flour is also the best flour for making pizza dough. If you can't get hold of any 00 flour you can replace with a strong white bread flour for similar results.

Eggs: Make sure the eggs are large and fresh.

Durum wheat semolina: Durum wheat semolina isn't strictly necessary, although it adds a nice flavour and crunch. Its main use is to sprinkle onto the rolled out dough before rolling into a tube and slicing. The semolina stops the pasta dough from sticking together. However, 00 flour can also help with this.

🔪 Step by step instructions

  1. Place the flour on a clean work surface and make a large well in the middle. Next, crack 3 large eggs into the well.
  2. Use a fork to gradually mix the flour into the eggs. Start from the middle and work outwards.
  3. Once most of the flour has been combined, use your hands to bring together into a dough. Knead for at least 15 minutes until smooth before shaping into a ball (see expert tips below for full instructions on kneading). Split the ball in half, wrap each half in cling film and place both in the fridge to rest for 30 minutes.
  4. After resting roll each half separately. Flour the work surface and use a large, heavy rolling pin to evenly roll out the dough. For best results roll as thin as possible. See expert tips below for evenly rolling into a rectangle.4 images showing how to make pasta step by step for steps 1-4.
  5. Sprinkle the thinly rolled out dough generously with the semolina to stop it sticking to itself when making pasta strips. Then roll the full rectangle of dough into a tube shape, trim off the untidy ends then cut into: half cm strips for tagliatelle; 1mm thin strips for spaghetti; or one and a half cm strips for pappardelle.
  6. Take the ends of the sliced strips and pull upwards allowing the weight of the dough to unravel the strips.
  7. Alternatively, leave the dough flat and cut out squares with a square pasta cutter and pinch into farfalle (butterfly) pasta shapes. Or why not have a go at making your own ravioli.
  8. If you aren't ready to cook your pasta right away, its important that you don't let it dry out. Roll up your raw strips of pasta into nests and place onto a semolina-dusted tray along with any pasta shapes. Cover with a damp cloth until ready to cook.4 images showing how to make pasta step by step for steps 5-8.
  9. For best results cook right away: Place a pan of water on a medium heat and add a good helping of sea salt to season the water. Bring to a rolling boil and then carefully add your pasta. Immediately stir with a wooden spoon to check nothing has stuck together or to the bottom. Boil at a tremble for 3 minutes, then drain and serve. (If you are serving with a sauce - ladle out some of the pasta water into your sauce to add to the consistency).

💭 Expert tips

How to knead pasta dough

  1. Once most of the egg has been combined with the flour, use your hands to bring together into a dough. It may appear quite dry at first but the more you combine the flour the sticker it becomes. 
  2. Use the heal of your hand to begin working and kneading the dough
  3. As it becomes less sticky start to stretch and fold back on itself in between kneading.
  4. Continue to knead and stretch for at least 15 minutes until the dough becomes soft and smooth.  4 images showing how to knead pasta dough step by step.

How to roll pasta dough

  1. After kneading and resting, the dough can be rolled out using a rolling pin or a pasta machine if you have one to hand. Flour the work surface then take one of the dough balls and start to roll out. The dough ball will of course roll into an oval shape.
  2. A rectangular shape is better for cutting pasta as there will be less waste. To form a rectangle fold the edges of the oval into the centre of the dough then fold the full thing in half. Roll over this to flatten down and lengthen.
  3. Then repeat the folding in of the edges and folding in half. This will create a small square.
  4. From here evenly roll the dough square into a large rectangle. Roll as thin as possible, turning and flipping the dough and re-flouring as needed. Plenty of elbow grease will be required to get the pasta dough nice and thin. 4 images showing how to roll pasta dough step by step.

❓ Frequently asked questions

Should the pasta dough be rested before rolling out?

Yes, for best results when rolling the dough, rest in the fridge for 30 minutes first by wrapping in cling film and placing in the fridge.

How thin should I roll the pasta dough?

As thin as possible. Ideally you should be able to put a piece of printed paper behind it and just about see the text through the dough.

Making ahead and how to store?

Fresh pasta is always best cooked fresh as soon as it is made. However, it is possible to make ahead and store if you prefer. A kneaded pasta dough ball can be wrapped in cling film and stored in the fridge for up to 1 week, then rolled and shaped as required.

Rolled and cut out pasta dough can be covered with a damp cloth in the short term (an hour or so) or frozen in the long term. Make sure pasta strips are wrapped into nests in both cases. To freeze place the pasta nests or cut out shapes onto a floured tray and place in the freezer. Once frozen transfer to a freezer bag and store in the freezer for up to 3 months.

Strips of fresh pasta wrapped into a nest and sprinkled with semolina and further nests in background.

🍝 Homemade pasta serving suggestions

📖 How to get your free pasta making guide:

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Homemade strips of pasta wrapped into nests and sprinkled with semolina flour.
Print

How To Make Pasta

How to make pasta at home with just flour and eggs. All the joy and fun of making perfect pasta at home without the stress of it going wrong. Make this pasta with or without a machine and get my handy tips on the best way to roll, cut and store your homemade fresh pasta.
Course Dinner, Main Course
Cuisine Italian, Mediterranean
Prep Time 25 minutes
Cook Time 5 minutes
Rest Time 30 minutes
Total Time 1 hour
Servings 3 people
Calories 435kcal

Equipment

Ingredients

Instructions

To make the pasta dough:

  • Place the flour on a clean work surface and make a large well in the middle. Crack 3 large eggs into the well.
    300 g 00 Flour, 3 large eggs
  • Use a fork to gradually mix the flour into the eggs. Start from the middle and work outwards.
  • Once most of the flour has been combined, use your hands to bring together into a dough. It may appear quite dry at first but the more you combine the flour the sticker it becomes.

Kneading the pasta dough:

  • Use the heal of your hand to begin working and kneading the dough. As it becomes less sticky start to stretch and fold back on itself in between kneading.
  • Continue to knead and stretch for at least 15 minutes until the dough becomes soft and smooth and then shape into a ball. You know its been kneaded for long enough if the dough bounces back when pressed with your finger.
  • Split the ball in half, wrap each half in cling film and place both in the fridge to rest for 30 minutes.

Rolling the pasta dough:

  • After kneading and resting, the dough can be rolled out using a large heavy rolling pin or a pasta machine if you have one to hand. Flour the work surface and evenly roll out one of the dough balls. The dough ball will of course roll into an oval shape.
  • A rectangular shape is better for cutting pasta as there will be less waste. To form a rectangle fold the edges of the oval into the centre of the dough then fold the full thing in half. Roll over this with the rolling pin to flatten down and lengthen.
  • Then repeat the folding in of the edges and folding in half. This will create a small square.
  • From here evenly roll the dough square into a large rectangle. Roll as thin as possible, turning and flipping the dough and re-flouring as needed. Plenty of elbow grease will be required to get the pasta dough nice and thin.

Shaping the pasta dough:

  • Sprinkle the thinly rolled out dough generously with the semolina to stop it sticking to itself when making pasta strips. Then roll the full rectangle of dough into a tube shape, trim off the untidy ends then cut into: half cm strips for tagliatelle; 1mm thin strips for spaghetti; or one and a half cm strips for pappardelle.
    Durum Wheat Semolina
  • Take the ends of the sliced strips and pull upwards allowing the weight of the dough to unravel the strips.
  • Alternatively, leave the dough flat and cut out squares with a square pasta cutter and pinch into farfalle (butterfly) pasta shapes. Or why not have a go at making your own ravioli.

Cooking homemade fresh pasta:

  • If you aren't ready to cook your pasta right away, its important that you don't let it dry out. Roll up your raw strips of pasta into nests and place onto a semolina-dusted tray along with any pasta shapes. Cover with a damp cloth until ready to cook.
    Durum Wheat Semolina
  • For best results cook right away: Place a pan of water on a medium heat and add a good helping of sea salt to season the water. Bring to a rolling boil and then carefully add your pasta. Immediately stir with a wooden spoon to check nothing has stuck to the bottom. Boil at a tremble for 3 minutes, then drain and serve. (If you are serving with a sauce - ladle out some of the pasta water into your sauce to add to the consistency).

Video

Notes

Recommendations for equipment and ingredients:
 Rolling Pin   Pasta Cutters        00 Flour         Semolina
        
Flour: The best flour for pasta is 00 flour (Finely ground Italian pasta). This is the finest of the Italian flours and so produces a lovely, soft pasta dough. 00 flour is also the best flour for making pizza dough. If you can't get hold of any 00 flour you can replace with a strong white bread flour for similar results.
Eggs: Make sure the eggs are large and fresh.
Durum wheat semolina: This isn't strictly necessary, although it adds a nice flavour and crunch. Its main use is to sprinkle onto the rolled out dough before rolling into a tube and slicing. The semolina stops the pasta dough from sticking together. However, 00 flour could also be used to the same effect.
Should the pasta dough be rested before rolling out? Yes, for best results when rolling the dough, rest in the fridge for 30 minutes first by wrapping in cling film and placing in the fridge.
How thin should I roll the pasta dough? As thin as possible. Ideally you should be able to put a piece of printed paper behind it and just about see the text through the dough.
Making ahead and how to store? Fresh pasta is always best cooked fresh as soon as it is made. However, it is possible to make ahead and store if you prefer. A kneaded pasta dough ball can be wrapped in cling film and stored in the fridge for up to 1 week, then rolled and shaped as required. Rolled and cut out pasta dough can be covered with a damp cloth in the short term (an hour or so) or frozen in the long term. Make sure pasta strips are wrapped into nests in both cases. To freeze place the pasta nests or cut out shapes onto a floured tray and place in the freezer. Once frozen transfer to a freezer bag and store in the freezer for up to 3 months.

Nutrition

Calories: 435kcal | Carbohydrates: 75g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 65mg | Potassium: 175mg | Fiber: 2g | Sugar: 1g | Vitamin A: 240IU | Calcium: 41mg | Iron: 2mg

This post was first published in Nov 2017. Updated in Jan 2022 with new images, step by step instructions and expert tips.

The post How To Make Pasta appeared first on ProperFoodie.

]]>
https://properfoodie.com/how-to-make-homemade-fresh-pasta/feed/ 12
Smoked Haddock Risotto https://properfoodie.com/haddock-rosemary-risotto/ https://properfoodie.com/haddock-rosemary-risotto/#comments Sat, 29 Jan 2022 19:42:45 +0000 https://properfoodie.com/?p=1863 Creamy smoked haddock risotto flavoured with fresh rosemary and gently simmered in a pan of white wine, whole milk and vegetable stock. The fish is delicately poached beforehand and the whole recipe takes just over 30 minutes to make. 👩🏻‍🍳 Why make this recipe If you've never made risotto before, this is the perfect recipe...

Read More

The post Smoked Haddock Risotto appeared first on ProperFoodie.

]]>
Creamy smoked haddock risotto flavoured with fresh rosemary and gently simmered in a pan of white wine, whole milk and vegetable stock. The fish is delicately poached beforehand and the whole recipe takes just over 30 minutes to make.

Creamy smoked haddock risotto piled neatly on a small plate, with parmesan being sprinkle on top.
[feast_advanced_jump_to]

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

If you've never made risotto before, this is the perfect recipe for first timers and risotto experts alike. With minimal fuss and ingredients, this smoked haddock risotto is easy to nurture into a pillowy pot of rice, with plenty of bite still left in each grain.

This is a warming, wholesome dish that is made by, simply and gradually, adding milky stock to starchy rice. A great option for the whole family, any night of the week.

🥘 Ingredients

This recipe makes enough smoked haddock risotto to serve 2 people (or 4 starter-sized portions):

Ingredients for making fish risotto.

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Risotto rice: For risotto rice you are looking for short grains with a high starch content. Look for rice labelled as Arborio, Carnaroli or simply; risotto rice.

Smoked Haddock: Smoked haddock gives risotto the most incredible flavour and in my opinion its the best fish to serve with this dish.

However, if you prefer you can opt for unsmoked haddock or smoked haddock that isn't dyed or try with another white, chunky fish such as cod instead.

Milk: This recipe uses whole milk, which adds to the creaminess of the risotto. If you prefer, use skimmed or semi skimmed or replace the milk completely with stock. Any of these options will result in a less creamy risotto.

Parmesan: Any hard Italian cheese will work well.

Wine: I love the flavour of white wine in risotto and so in my book, its always a must. But if required it can be replaced with a little apple juice or just left out completely.

🔪 Step by step instructions

  1. Poach the smoked haddock in milk and stock. Then remove skin and flake the fish. save the poaching liquid (fish stock).
  2. Cook onion and garlic in butter in a wide pan. Then add risotto rice and stir to coat each grain in butter.
  3. Next, add the wine and cook until it has nearly all reduced.
  4. Add rosemary and gradually start to add fish stock.4 step by step images showing how to make smoked haddock risotto 1-4.
  5. Gradually add all the stock until the rice is soft and plump.
  6. Stir in grated parmesan and lemon juice. 
  7. Hot water can also be added to loosen the risotto if you prefer a slightly soupier consistency. Once you're happy with the risotto, stir in the flaked smoked haddock.
  8. Top with fresh parsley and extra grated parmesan and serve.4 process images for making fish risotto for steps 5-8.

💭 Expert tips

Butter: Use butter! A good helping of butter is always the best starting point for any risotto dish. Melted butter is used to 'awaken' the rice by coating and softening the uncooked grains so allowing liquids to be easily soaked in. 

Patience: Risotto does require a little patience. Take your time a don't rush the gradual addition of the stock, I promise its well worth it.

Poaching haddock: This is a delicate approach to cooking the fish, which keeps it moist and flaky. The fish juices will also flavours the milky stock, which is then added to the risotto.

❓ Frequently asked questions

What is the best rice for risotto?

Risotto rice is usually plump, short-medium grains with a high starch content. This gives risotto its well known creamy texture when cooked. In the shops look for rice labelled as Arborio, Carnaroli, Vialone nano or just simply; risotto rice.

Arborio rice is the most widely available type of risotto rice and produces a lovely thick and soft risotto, but can be susceptible to overcooking (becomes sloppy).

Carnaroli isn't as easy to find in the shops but is known to be the best due to its higher starch content and resistance to overcooking, which pretty much guarantees a thick and creamy risotto every time. Vialone nano has smaller, round grains and is considered to be as good as Carnaroli but produces a soupier risotto.

What is the best pan for cooking risotto?

The key to cooking risotto is a large surface area and allowing the rice to cook thoroughly and evenly in the stock. So any type of pan will do as long as it has a wide base. I recommend using a 30cm wide pan. A non-stick pan isn't essential so long as you pay close attention to the rice and maintain a good stir.

How do you know when risotto is cooked?

Taste the risotto, it should be soft and creamy. The grains should be firm but not chalky. If the rice still has a chalky bite, stir in a ladle of hot water and cook for a couple more minutes.

How to store?

Risotto is best made fresh. The rice doesn't reheat well and more often than not, reheated risotto will overcook and become sloppy. So do bare this in mind when saving leftovers.

Transfer any leftovers to sealable containers. Make sure the risotto has fully cooled before sealing and storing in the fridge for up to 2 days. Cooled risotto will set and become hard. Reheat by returning to the pan with a little hot water and stir until heated through and piping hot. (Please note that proper cooling and reheating is essential for rice dishes).

Large shallow casserole dish filled with creamy smoked haddock risotto and topped with parsley.

🍝 Other Italian recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Creamy smoked haddock risotto piled neatly on a small plate, with parmesan being sprinkle on top.
Print

Smoked Haddock Risotto

Creamy smoked haddock risotto flavoured with fresh rosemary and gently simmered in a pan of white wine, whole milk and vegetable stock. The fish is delicately poached in the warm stock and milk beforehand and the whole recipe takes just over 30 minutes to make.
Course Dinner, Main Course, starter or main
Cuisine Italian
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Calories 833kcal

Equipment

Ingredients

  • 2 fillets 280g of smoked haddock
  • 450 ml vegetable stock
  • 450 ml whole milk
  • 20 g butter
  • 1 onion finely chopped
  • 1 garlic clove finely chopped
  • 170 g risotto rice
  • 150 ml white wine
  • 1 sprig fresh rosemary
  • 1 lemon juiced
  • 25 g grated parmesan or other hard Italian cheese
  • 15 g fresh chopped parsley
  • Extra parmesan to serve

Instructions

To poach the fish:

  • Pour the cold stock and milk into a wide pan. Stir together then place in the haddock fillets and bring the pan to a simmer. Gently poach for 3 minutes making sure the pan doesn’t boil. Then remove the fish with a slotted spoon and break into chunky flakes, discarding any skin. Keep the milky stock warm in the pan ready for making the risotto.

To make the risotto:

  • Melt the butter in a wide (30cm) pan. Add the chopped onion and garlic and cook until soft. Then add the risotto rice and stir into the onion allowing the melted butter to coat and gently warm each grain.
  • Next, add the wine and cook until it has nearly all reduced.
  • Add the sprig off rosemary and then start to add the milky stock one ladle at a time. Stir attentively between each addition, only adding another ladleful when the previous one has been fully absorbed.
  • Make sure all the milky stock goes into the risotto. It will probably take around 15-20 minutes to gradually add the whole lot. By this point the rice should have softened and plumped.
  • Add the grated parmesan and lemon juice. Stir in well and keep cooking for a further minute to allow the lemon juice to absorb. Taste the risotto, it should be soft and creamy. The grains should be firm but not chalky. If the rice still has a chalky bite, stir in a ladle of hot water and cook for a couple more minutes.
  • Hot water can also be added to loosen the risotto if you prefer a slightly soupier consistency. Once you're happy with the risotto, stir in the flaked smoked haddock.
  • Top with fresh parsley and extra grated parmesan and serve.

Video

Notes

Risotto rice: For risotto rice you are looking for short grains with a high starch content. Look for rice labelled as Arborio, Carnaroli, Vialone nano or simply; risotto rice.
Smoked Haddock: Smoked haddock gives risotto the most incredible flavour and in my opinion its the best fish to serve with this dish. However, if you prefer you can opt for unsmoked haddock or smoked haddock that isn't dyed or try with another white, chunky fish such as cod instead.
Milk: This recipe uses whole milk, which adds to the creaminess of the risotto. If you prefer, use skimmed or semi skimmed or replace the milk completely with stock. Any of these options will result in a less creamy risotto.
Parmesan: Any hard Italian cheese will work well.
Wine: I love the flavour of white wine in risotto and so in my book, its always a must. But if required it can be replaced with a little apple juice or just left out completely.
Butter: Use butter! A good helping of butter is always the best starting point for any risotto dish. Melted butter is used to 'awaken' the rice by coating and softening the uncooked grains so allowing liquids to be easily soaked in. 
Patience: Risotto does require a little patience. Take your time a don't rush the gradual addition of the stock, I promise its well worth it.
Poaching haddock: This is a delicate approach to cooking the fish, which keeps it moist and flaky. The fish juices will also flavours the milky stock, which is then added to the risotto.
What is the best rice for risotto? Risotto rice is usually plump, short-medium grains with a high starch content. This gives risotto its well known creamy texture when cooked. In the shops look for rice labelled as Arborio, Carnaroli, Vialone nano or just simply; risotto rice. 


Arborio rice is the most widely available type of risotto rice and produces a lovely thick and soft risotto, but can be susceptible to overcooking (becomes sloppy). Carnaroli isn't as easy to find in the shops but is known to be the best due to its higher starch content and resistance to overcooking, which pretty much guarantees a thick and creamy risotto every time. Vialone nano has smaller, round grains and is considered to be as good as Carnaroli but produces a soupier risotto.
How to store? Risotto is best made fresh. The rice doesn't reheat well and more often than not, reheated risotto will overcook and become sloppy. So do bare this in mind when saving leftovers. 


Transfer any leftovers to sealable containers. Make sure the risotto has fully cooled before sealing and storing in the fridge for up to 2 days. Cooled risotto will set and become hard. Reheat by returning to the pan with a little hot water and stir until heated through and piping hot. (Please note that proper cooling and reheating is essential for rice dishes).
What is the best pan for cooking risotto? The key to cooking risotto is a large surface area and allowing the rice to cook thoroughly and evenly in the stock. So any type of pan will do as long as it has a wide base. I recommend using a 30cm wide pan. A non-stick pan isn't essential so long as you pay close attention to the rice and maintain a good stir.

Nutrition

Calories: 833kcal | Carbohydrates: 91g | Protein: 54g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 2339mg | Potassium: 1158mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1949IU | Vitamin C: 17mg | Calcium: 501mg | Iron: 7mg

This post was first published in May 2016. Updated in Jan 2022 with an improved recipe, new images, step by step instructions and expert tips.

 

The post Smoked Haddock Risotto appeared first on ProperFoodie.

]]>
https://properfoodie.com/haddock-rosemary-risotto/feed/ 6
Steak and Ale Pie https://properfoodie.com/steak-and-ale-pie/ https://properfoodie.com/steak-and-ale-pie/#comments Tue, 17 Dec 2019 21:07:20 +0000 https://properfoodie.com/?p=11546 Steak and ale pie is a classic, 'comfort-food' recipe that will go down well at any dinner table. It features on nearly every pub menu across Britain and it does a wonderful job of warming our hearts and bellies, especially during the winter months. Make this pie at home with fall-apart chunks of braising steak...

Read More

The post Steak and Ale Pie appeared first on ProperFoodie.

]]>
Steak and ale pie is a classic, 'comfort-food' recipe that will go down well at any dinner table. It features on nearly every pub menu across Britain and it does a wonderful job of warming our hearts and bellies, especially during the winter months. Make this pie at home with fall-apart chunks of braising steak and either homemade or shop bought shortcrust pastry.

A slice of steak and ale pie on a plate with gravy and tender-stem broccoli with pie dish in the background.
[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

The joy of this steak and ale pie is in the long slow cook of the filling. Once in the oven you can spend your time doing other things. Then, be welcomed back into the kitchen by a pot of pure food perfection. The steak and ale filling is so good that it can be served up as a stew - with optional mashed potatoes and green veggies on the side. However, it's also worth the extra effort to finish this recipe and make it into a proper pie.

Once the filling is cooked it can be cooled and stored and the pastry and pie can be put together later on or even on a different day. The finished pie is then baked in the oven for a final 45 minutes.

🥘 Ingredients

To make steak and ale pie in a 21cm (8 inch) pie dish, which will serve 4-6 people:

For the filling:

  • 20g butter
  • 850g braising steak (Usually this is chuck or blade)
  • 2 onions
  • 2 carrots
  • 2 celery sticks
  • 3 tablespoon plain flour
  • 300ml Amber ale (I used Yorkshire Black Sheep ale)
  • 300ml Beef stock (I used 2 oxo cubes dissolved in 300ml of water)
  • 1 tablespoon Worcestershire sauce (optional)
  • Few sprigs of fresh Parsley, thyme and 2 bay leaves tied together in a bundle with some string (bouquet garni)

For the pastry:

  • 400g plain flour
  • 200g unsalted butter
  • 1 egg yolk (optional - adds a bit a richness but not necessary)
  • Pinch of salt
  • Around 50-100ml of cold water.
  • 1 egg to glaze
  • Extra flour for rolling out pastry
  • A bit of margarine/soft butter and flour to grease and flour the pie dish

Ingredient notes

Steak: Choose braising steak, beef brisket or beef cheeks, which will turn tender and fall apart after a long slow cook. Lamb neck and shoulder are also great for cooking long and slow and making into a lamb pie.

Vegetables: Onion, carrot and celery are the basic veg that add a great flavour to any one pot recipe. I recommend using at least these three vegetable. But you have any other leftover veg lying around then definitely chop it up and pop it in as well.

Stock: Choose a good quality stock as this will make the base of the filling, if using stock cubes I recommend beef oxo for this recipe.

Ale: Choose a pale ale that won't bee too overpowering. If you prefer you can leave the ale out completely and just make up the liquid amount with some extra stock.

Pastry: If you prefer you can use shop bought shortcrust pastry. Or if you don't want to use pastry, top your pie with mash potato instead!

🔪 Step by step instructions

How to make the filling

  1. Pre heat oven to 160°C/140°C Fan/325°F. Place casserole dish on a medium heat, add the butter, then sear off the chunks of braising steak. You may need to do this in batches, then remove and set to one side.
  2. Keep the casserole dish on the medium heat (add more butter if required) then add the chopped onions, celery and carrot and cook until starting to soften.
  3. Sprinkle 3 tablespoon plain flour over the veg and mix in, this will help to thicken the gravy later on.
  4. Next pour in the pale/amber ale, beef stock and Worcestershire sauce, stir and start to bring the whole pot to the boil.Four images showing how to make the filling for steak and ale pie for steps 1-4.
  5. Meanwhile, bunch together the sprigs of parsley and thyme. Wrap the bay leaves around the sprigs and then tie together with string to create a ‘bouquet garni’. Add the bouquet garni to the pot and dunk into the centre using a spoon.
  6. Once the stew starts to boil, place on the lid and transfer to the centre of a pre heated oven and bake for 2 hours 30 minutes or until the beef is tender and falling apart. Check occasionally and add water or more stock if the liquid is reducing too much.Two images showing how to make the filling for steak and ale pie for steps 5-6.
  7. Once cooked, remove from the oven. Transfer the filling to a dish or container using a slotted spoon or sieve, leaving the gravy behind in the casserole dish. Leave the steak filling on the side to cool completely and transfer the gravy to a separate container for later. (Once cooled you can start to put together the pie - see below. Or cover the filling and store in the fridge until you are ready to make your pie).

How to make the pastry

  1. Make your pastry whilst the filling is cooking in the oven. Add the flour, cold butter and a pinch of salt to a large mixing bowl. Rub together the butter into the flour using your fingertips until like breadcrumbs. 
  2. Next add the egg yolk and roughly mix in with a knife.
  3. Next slowly add in the cold water. You will only need to add a bit at a time and possibly only up to 50 or 75ml in total. With each small addition mix in with your fingers and start to bring together into a pastry with your hands.
  4. Stop adding water as soon as the pastry is together in one piece. Turn out onto the work surface and shape into a ball. Cut the pastry in half, then wrap each half in cling film and chill for at least 20 minutes.Four images showing how to make shortcrust pastry steps 1-4.

Putting the pie together

  1. Pre heat the oven to (200°C/180°C fan/400°F). After the pastry has been chilling for 20 minutes, take one of the pastry halves and remove the cling film. Flour your work surface then carefully roll out the pastry. You want to roll this to be slightly bigger than your pie dish so that it will cover the base and the sides of the dish.
  2. Grease a 21cm (8 inch) pie dish. Use the rolling pin to manoeuvre the pastry into position inside the dish. Use your finger tips to gently push the pastry into the corners and sides of the dish. Try not to over handle the pastry whilst doing this. Use a knife to trim off the edges.
  3. Next take the cooled steak and ale filling and add to the pastry lined pie dish. Fill to the top and then use the back of a spoon to gentle press down on the filling and flatten the top.
  4. Now take the second half of the pastry, unwrap, flour work top and roll out as before. Use the rolling pin again to help position the pastry over the top of the filling. Trim with a knife and seal the edges with a fork.Four images showing how to put together steak pie steps 1-4.
  5. Cut two small holes in the top of the pastry lid to allow steam to escape. Use any trimmed off pastry to cut out pastry leaves for decoration. Stick the leaves into place with a bit of water and then glaze the whole pastry lid with egg.
  6. Place the pie in the centre of the pre heated oven and bake for 45 minutes until the filling is bubbling and the pastry is golden.Two images showing the final steps of making a steak and ale pie.
  7. Heat up the gravy saved from earlier and serve with the pie and your choice of veg and potatoes.

💭 Expert tips

Pie dish: grease your pie dish with margarine or soft butter then use a sieve to sprinkle flour over the top of the butter. Knock out any excess flour by turning upside down over the sink and lightly tapping the dish. This will help to stop the pastry sticking to the dish during baking.

Pie filling: make sure the steak filling has completely cooled before placing onto the pastry base. Hot or warm filling will result in soggy pastry, which won't crisp up in the oven.

Pastry: When mixing ingredients for the pastry use your finger tips so keeping the heat of your hands away from the pastry mix. This helps to keep the pastry cool. Chill the pastry once its made. cold pastry is easier to roll out and helps to stop shrinkage in the oven.

Oven temperatures: cook the filling long and slow on a low temperature (160°C/140°C Fan/325°F). Cook the pie for 45 minutes at a higher temperature (200°C/180°C fan/400°F).

Gravy: Once the filling is cooked strain the gravy off. Keep the gravy to one side for pouring over your finished pie later. The beef filling should then go into the pie with as little gravy as possible. This means more beef can be compacted into the pie and less liquid means the pastry won't go soggy.

❓ Frequently asked questions

Timings for steak and ale pie:

The filling for this pie will take around 20 minutes to prepare before being cooked long and slow in the oven for around 2 hours 30mins. So you could make the filling first thing in the morning and even go out once its in the oven. After cooking, the filling needs to be thoroughly cooled, so leave plenty of time for this to happen. If you are making the pastry you will need 20 minutes for the pastry to chill in the fridge before rolling it out. Once the pie is assembled the whole thing goes back in the oven at a slightly higher temperature for around 45 minutes.

Whats the best ale to cook with?

For a steak filling that is not too overpowering with the tang of ale, its best to choose lighter ales usually labelled as pale, amber or light brown. For this recipe I chose an amber ale.

Do you blind bake pastry for steak pie?

In this recipe there is no blind baking required. If the base pastry is thin enough and if the filling is cooled properly before adding to the dish then the pastry should cook well and crisp up nicely (both on top and on the base).
However, if you feel your pastry is a little on the thick side and you don't have time to thoroughly cool your filling, then your pastry base will probably benefit from a quick 10 minute blind bake.

How to store?

The filling and pastry can both be made and then stored in the fridge for up to a day or in the freezer for up to 3 months. Defrost thoroughly before assembling into a pie or use directly from the fridge. Leftover pie can be completely cooled then wrapped in cling film and stored for 1-2 days in the fridge. To reheat bring to room temp then cover with foil and warm in the oven for around 30 minutes or until piping hot throughout.

Homemade steak and ale pie served on a plate with pie dish and gravy boat in the background.

🍖 Other steak recipes:

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

A slice of steak and ale pie on a plate with gravy and tender-stem broccoli with pie dish in the background.
Print

Steak and Ale Pie

Steak and ale pie is a classic, 'comfort-food' recipe that will go down well at any dinner table. It features on nearly every pub menu across Britain and it does a wonderful job of warming our hearts and bellies, especially during the winter months. Make this pie at home with fall-apart chunks of braising steak and either homemade or shop bought shortcrust pastry.
Course Dinner, Main Course
Cuisine British
Prep Time 1 hour
Cook Time 3 hours 15 minutes
Total Time 4 hours 15 minutes
Servings 4 people
Calories 1377kcal

Equipment

  • Medium sized casserole dish (dutch oven) with lid
  • Large mixing bowl
  • rolling pin
  • 21cm (8 inch) pie dish

Ingredients

For the filling

  • 20 g butter
  • 850 g braising steak (this is usually chuck or blade)
  • 2 onions roughly chopped 400g

  • 2 carrots peeled and chopped into 1cm pieces 225g
  • 2 celery sticks finely chopped
  • 3 tablespoon plain flour
  • 300 ml Amber ale I used Yorkshire Black Sheep ale

  • 300 ml Beef stock I used 2 oxo cubes dissolved in 300ml of water

  • 1 tablespoon Worcestershire sauce
  • Few sprigs of fresh Parsley thyme and 2 bay leaves tied together in a bundle with some string bouquet garni

For the pastry

  • 400 g plain flour
  • 200 g unsalted butter
  • 1 egg yolk optional - adds a bit a richness but not necessary

  • Pinch of salt
  • Around 50-100ml of cold water.
  • Extra flour for rolling out pastry
  • 1 egg to glaze
  • A bit of margarine/soft butter and flour to grease and flour the pie dish
  • If you prefer you can use shop bought shortcrust pastry

Instructions

How to make the filling

  • Pre heat oven to 160°C/140°C Fan/325°F. Place casserole dish on a medium heat, add the butter, then sear off the chunks of braising steak. You may need to do this in batches, then remove and set to one side.
    20 g butter, 850 g braising steak
  • Keep the casserole dish on the medium heat (add more butter if required) then add the chopped onions, celery and carrot and cook until starting to soften.
    2 onions roughly chopped, 2 celery sticks finely chopped, 2 carrots peeled and chopped into 1cm pieces
  • Sprinkle 3 tablespoon plain flour over the veg and mix in, this will help to thicken the gravy later on.
    3 tablespoon plain flour
  • Next pour in the pale/amber ale, beef stock and Worcestershire sauce, stir and start to bring the whole pot to the boil.
    300 ml Amber ale, 300 ml Beef stock, 1 tablespoon Worcestershire sauce
  • Meanwhile, bunch together the sprigs of parsley and thyme. Wrap the bay leaves around the sprigs and then tie together with string to create a ‘bouquet garni’. Add the bouquet garni to the pot and dunk into the centre using a spoon.
    Few sprigs of fresh Parsley thyme and 2 bay leaves tied together in a bundle with some string
  • Once the stew starts to boil, place on the lid and transfer to the centre of a pre heated oven and bake for 2 hours 30 minutes or until the beef is tender and falling apart. Check occasionally and add water or more stock if the liquid is reducing too much.
  • Once cooked, remove from the oven. Transfer the filling to a dish or container using a slotted spoon or sieve, leaving the gravy behind in the casserole dish. Leave the steak filling on the side to cool completely and transfer the gravy to a separate container for later. (Once cooled you can start to put together the pie - see below. Or cover the filling and store in the fridge until you are ready to make your pie).

How to make the pastry

  • Make your pastry whilst the filling is cooking in the oven. Add the flour, cold butter and a pinch of salt to a large mixing bowl. Rub together the butter into the flour using your fingertips until like breadcrumbs.
    400 g plain flour, 200 g unsalted butter, Pinch of salt
  • Next add the egg yolk and roughly mix in with a knife.
    1 egg yolk
  • Next slowly add in the cold water. You will only need to add a bit at a time and possibly only up to 50 or 75ml in total. With each small addition mix in with your fingers and start to bring together into a pastry with your hands.
    Around 50-100ml of cold water.
  • Stop adding water as soon as the pastry is together in one piece. Turn out onto the work surface and shape into a ball. Cut the pastry in half, then wrap each half in cling film and chill for at least 20 minutes.
    If you prefer you can use shop bought shortcrust pastry

Putting the pie together

  • Pre heat the oven to (200°C/180°C fan/400°F). After the pastry has been chilling for 20 minutes, take one of the pastry halves and remove the cling film. Flour your work surface then carefully roll out the pastry. You want to roll this to be slightly bigger than your pie dish so that it will cover the base and the sides of the dish.
    Extra flour for rolling out pastry
  • Grease a 21cm (8 inch) pie dish. Use the rolling pin to manoeuvre the pastry into position inside the dish. Use your finger tips to gently push the pastry into the corners and sides of the dish. Try not to over handle the pastry whilst doing this. Use a knife to trim off the edges.
    A bit of margarine/soft butter and flour to grease and flour the pie dish
  • Next take the cooled steak and ale filling and add to the pastry lined pie dish. Fill to the top and then use the back of a spoon to gentle press down on the filling and flatten the top.
  • Now take the second half of the pastry, unwrap, flour work top and roll out as before. Use the rolling pin again to help position the pastry over the top of the filling. Trim with a knife and seal the edges with a fork.
  • Cut two small holes in the top of the pastry lid to allow steam to escape. Use any trimmed off pastry to cut out pastry leaves for decoration. Stick the leaves into place with a bit of water and then glaze the whole pastry lid with egg.
    1 egg to glaze
  • Place the pie in the centre of the pre heated oven and bake for 45 minutes until the filling is bubbling and the pastry is golden
  • Heat up the gravy saved from earlier and serve with the pie and your choice of veg and potatoes.

Video

Notes

Timings for steak and ale pie: The filling for this pie will take around 20 minutes to prepare before being cooked long and slow in the oven for around 2 hours 30mins. So you could make the filling first thing in the morning and even go out once its in the oven. After cooking, the filling needs to be thoroughly cooled, so leave plenty of time for this to happen. If you are making the pastry you will need 20 minutes for the pastry to chill in the fridge before rolling it out. Once the pie is assembled the whole thing goes back in the oven at a slightly higher temperature for around 45 minutes.
Oven temperatures: cook the filling long and slow on a low temperature (160°C/140°C Fan/325°F). Cook the pie for 45 minutes at a higher temperature (200°C/180°C fan/400°F).
Whats the best ale to cook with? For a steak filling that is not too overpowering with the tang of ale, its best to choose lighter ales usually labelled as pale, amber or light brown. For this recipe I chose an amber ale.
Do you blind bake pastry for steak pie? In this recipe there is no blind baking required. If the base pastry is thin enough and if the filling is cooled properly before adding to the dish then the pastry should cook well and crisp up nicely (both on top and on the base).
However, if you feel your pastry is a little on the thick side and you don't have time to thoroughly cool your filling, then your pastry base will probably benefit from a quick 10 minute blind bake.
How to store? The filling and pastry can both be made and then stored in the fridge for up to a day or in the freezer for up to 3 months. Defrost thoroughly before assembling into a pie or use directly from the fridge. Leftover pie can be completely cooled then wrapped in cling film and stored for 1-2 days in the fridge. To reheat bring to room temp then cover with foil and warm in the oven for around 30 minutes or until piping hot throughout.
Steak: Choose braising steak (Chuck or blade), beef brisket or beef cheeks, which will turn tender and fall apart after a long slow cook. Lamb neck and shoulder are also great for cooking long and slow and making into a lamb pie.
Vegetables: Onion, carrot and celery are the basic veg that add a great flavour to any one pot recipe. I recommend using at least these three vegetable. But you have any other leftover veg lying around then definitely chop it up and pop it in as well.
Stock: Choose a good quality stock as this will make the base of the filling, if using stock cubes I recommend beef oxo for this recipe.
Ale: Choose a pale ale that won't bee too overpowering. If you prefer you can leave the ale out completely and just make up the liquid amount with some extra stock.
Pastry: When mixing ingredients for the pastry use your finger tips so keeping the heat of your hands away from the pastry mix. This helps to keep the pastry cool. Chill the pastry once its made. cold pastry is easier to roll out and helps to stop shrinkage in the oven. If you prefer you can use shop bought shortcrust pastry. Or if you don't want to use pastry, top your pie with mash potato instead!
Pie dish: grease your pie dish with margarine or soft butter then use a sieve to sprinkle flour over the top of the butter. Knock out any excess flour by turning upside down over the sink and lightly tapping the dish. This will help to stop the pastry sticking to the dish during baking.
Pie filling: make sure the steak filling has completely cooled before placing onto the pastry base. Hot or warm filling will result in soggy pastry, which won't crisp up in the oven.
Gravy: Once the filling is cooked strain the gravy off. Keep the gravy to one side for pouring over your finished pie later. The beef filling should then go into the pie with as little gravy as possible. This means more beef can be compacted into the pie and less liquid means the pastry won't go soggy.

Nutrition

Serving: 741g | Calories: 1377kcal | Carbohydrates: 103g | Protein: 57g | Fat: 81g | Saturated Fat: 43g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 321mg | Sodium: 498mg | Potassium: 1486mg | Fiber: 8g | Sugar: 9g | Vitamin A: 11259IU | Vitamin C: 14mg | Calcium: 199mg | Iron: 13mg

This post was first published in Dec 2019. Updated in Dec 2021 with new step by step images and expert tips.

The post Steak and Ale Pie appeared first on ProperFoodie.

]]>
https://properfoodie.com/steak-and-ale-pie/feed/ 4
Roast Chicken https://properfoodie.com/roast-chicken/ https://properfoodie.com/roast-chicken/#respond Sun, 17 Oct 2021 16:55:55 +0000 https://properfoodie.com/?p=12279 Roast chicken with lemon herb butter, cooked until golden on the outside and tender and juicy on the inside. This simple recipe shows how easy it is to make roast chicken for your Sunday dinner with minimal fuss and maximum flavour. 👩🏻‍🍳 Why make this recipe A whole roast chicken is a great option for...

Read More

The post Roast Chicken appeared first on ProperFoodie.

]]>
Roast chicken with lemon herb butter, cooked until golden on the outside and tender and juicy on the inside. This simple recipe shows how easy it is to make roast chicken for your Sunday dinner with minimal fuss and maximum flavour.

whole chicken roasted and presented on a large plate with cooked carrots and onions and fresh herbs.
[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

A whole roast chicken is a great option for Sunday dinner at home. Roast chicken is smaller, cheaper and easier to cook than any other roast dinner option. However, Roast beef, Roast Turkey or Leg of lamb are also achievable, but may just require a little more time, effort and expense.

This recipe is all about roasting that perfect chicken with a glistening skin that has been lovingly basted with lemon herb butter. With very little time and effort you can make a succulent whole roast chicken that will go down a storm, especially when served up with all the trimmings. Try with homemade Yorkshire Puddings, crispy roast potatoes, creamy mash potatoes, cauliflower cheese, honey glazed carrots and parsnips, green bean almondine and of course lashings of gravy.

🥘 Ingredients

To make a whole roast chicken with lemon and herb butter you will need:

  • 50g Softened butter
  • 2 cloves Garlic
  • Zest and juice of ½ lemon
  • 3 Sprigs fresh thyme (leaves removed from stems)
  • 1.5 kg Whole chicken
  • 2 Springs rosemary
  • 3 Sprigs thyme
  • 2 Bay leaves
  • ½ Lemon
  • ½ Garlic bulb
  • Salt and pepper
  • Roughly chopped root veggies

Ingredient notes

Recipe: For the full recipe and amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Garlic: This recipe uses fresh garlic but you could substitute with jarred garlic or garlic paste.

Fresh herbs: This recipe uses fresh herbs for the both the butter and chicken. However, if you can't get hold of fresh you can replace each with a teaspoon of dried herbs.

Root vegetables: The root vegetables are used as a rack for the chicken to sit on. I prefer to use veg as it adds to the flavour. However, if you have a metal rack for your roasting tin you can just use this instead.

🔪 Step by step instructions

  1. Pre heat the oven to 190°C (Fan) / 375°F. Prepare the herb butter by mashing the butter with minced garlic, lemon juice and zest and fresh thyme leaves. Then set to one side.
  2. Unpack the chicken and remove any giblets from the cavity. If the legs are tied together, un-tie and open up to see inside the cavity. Place half a lemon, half a garlic bulb inside the cavity. Next take 2 sprigs of rosemary, together with 3 sprigs of thyme and wrap 2 bay leaves around the sprigs. Secure the bunch of fresh herbs by wrapping and tying with string. Add the bunch of herbs to the cavity along with the lemon and garlic.
  3. Next, take the lemon herb butter and use the back of a spoon to spread the butter all over the surface of the chicken skin. Make sure to spread over the legs and wings as well.
  4. Once the butter is evenly spread, bring the legs back together to close the entrance to the cavity and tie with string.Four images showing how to cook a whole roast chicken steps 1-4.
  5. Roughly chop up some root vegetables to sit in the base of the roasting tin to act as a rack for the chicken. Carefully transfer the prepared chicken onto the vegetable rack.
  6. Place the roasting tin into the centre of the preheated oven and cook according to the weight of the bird: Cook for 20 minutes per lb or per 500g, plus an extra 20 minutes after this. Check the chicken at least once (ideally 2 or 3 times) during cooking and baste (spoon juices back over the skin). If the skin looks like it might be burning at any point, pop over a bit of foil.
  7. Check the chicken is cooked by inserting a skewer into the breast. The juices should run out clear. Alternatively insert a meat thermometer into the breast. If the chicken appears under cooked place back in the oven for 10 minute intervals until cooked. Then cover and rest for around 10 minutes. You can use this time to dish up the rest of your Sunday roast.
  8. After the chicken is well rested, remove the foil and transfer the chicken to a carving board. Carve with a sharp knife and serve.Four images showing how to cook a whole roast chicken steps 5-8..

💭 Expert tips

  • If using fresh garlic in the herb butter: Mince the garlic by chopping finely, then add a pinch of sea salt and scrape the knife over the garlic and salt to create a garlic paste.
  • Cook the chicken on a bed of chopped carrots and onions, which raises the chicken up out of its juices. This adds to the flavour and releases moisture during cooking, which helps to keep the meat succulent. 
  • Coat the skin in the lemon herb butter before cooking to add flavour and to keep moisture in.
  • Sit the chicken on a rack of chopped veg (which will release moisture) to help prevent the meat from drying out.
  • Baste the chicken two or three times during cooking to keep the flavour in and to help the skin cook and turn golden brown.

❓ Frequently asked questions

Do you cover roast chicken?

Covering a chicken with foil during roasting is not necessary and I much prefer to leave the skin uncovered giving it plenty of time to turn to a nice golden brown colour. Follow the tips above to ensure the meat stays nice and juicy.

How long does it take to roast a chicken?

As a general rule chicken should be roasted for 20 minutes per lb or per 500g, plus an extra 20 minutes after that. So a 1.5kg chicken would need 1 hour 20 minutes and a 2kg chicken would need 1 hour 40 minutes. During roasting the chicken should be checked at least once (2 or 3 times if you can) and basted with the juices.

What oven temperature for roast chicken?

To make sure a chicken is thoroughly cooked, it should be roasted at approximately 180-190°C (Fan) / 350-375°F. You can pick the higher or lower end of this depending on how your oven cooks.

What temperature should a thermometer read for chicken?

You should be looking for the thermometer to reach 75°C / 165°F when inserted into the middle of the chicken breast. 

Whole roast chicken with golden skin served on a large plate surrounded by roast carrots, onions and fresh herbs.

🥘 Other sunday roast recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

whole chicken roasted and presented on a large plate with cooked carrots and onions and fresh herbs.
Print

Roast Chicken

Roast chicken with lemon herb butter, cooked until golden on the outside and tender and juicy on the inside. This simple recipe shows how easy it is to make roast chicken for your Sunday dinner with minimal fuss and maximum flavour.
Course Dinner, roast dinner, sunday dinner, sunday lunch
Cuisine British
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings 4 people
Calories 496kcal

Equipment

  • Medium mixing bowl
  • String (for tying herbs together and for tying together chicken legs)
  • Large roasting tin
  • Carving knife

Ingredients

For the lemon herb butter

  • 50 g Softened butter
  • 2 cloves Garlic
  • ½ lemon juiced and zested
  • 3 Sprigs fresh thyme leaves removed from stems

For the chicken:

  • 1.5 kg Whole chicken
  • ½ Lemon
  • ½ Garlic bulb
  • 2 Springs rosemary
  • 3 Sprigs thyme
  • 2 Bay leaves
  • Salt and pepper
  • Root veggies roughly chopped to sit the chicken on in the tray

Instructions

  • Pre heat the oven to 190°C (Fan) / 375°F. Prepare the herb butter by mashing the butter with minced garlic, lemon juice and zest and fresh thyme leaves. Set to one side. 
NOTE: Mash together using a fork.
    50 g Softened butter, 2 cloves Garlic, ½ lemon juiced and zested, 3 Sprigs fresh thyme
  • Remove and discard any packaging from the chicken. If you have bought the chicken from your butchers check the cavity for the giblets. Remove and discard the giblets or if you prefer use to make gravy.
If the legs are tied together, un-tie and open up to see inside the cavity. Place half a lemon, half a garlic bulb inside the cavity. Next take 2 sprigs of rosemary, together with 3 sprigs of thyme and wrap 2 bay leaves around the sprigs. Secure the bunch of fresh herbs by wrapping and tying with string. Add the bunch of herbs to the cavity along with the lemon and garlic.
    1.5 kg Whole chicken, 2 Springs rosemary, 3 Sprigs thyme, ½ Lemon, ½ Garlic bulb, 2 Bay leaves
  • Next, take the lemon herb butter and use the back of a spoon to spread the butter all over the surface of the chicken skin. Make sure to spread over the legs and wings as well. Sprinkle salt and pepper over the top of the butter.
    Salt and pepper
  • Once the butter is evenly spread, bring the legs back together to close the entrance to the cavity and tie with string.
  • Roughly chop up some root vegetables to sit in the base of the roasting tin to act as a rack for the chicken. Carefully transfer the prepared chicken onto the vegetable rack.
    Root veggies roughly chopped to sit the chicken on in the tray
  • Place the roasting tin into the centre of the preheated oven and cook according to the weight of the bird: Cook for 20 minutes per lb or per 500g, plus an extra 20 minutes after this. Check the chicken at least once (ideally 2 or 3 times) during cooking and baste (spoon juices back over the skin). If the skin looks like it might be burning at any point, pop over a bit of foil.
  • Check the chicken is cooked by inserting a skewer into the breast. The juices should run out clear. Alternatively insert a meat thermometer into the breast. If the chicken appears under cooked place back in the oven for 10 minute intervals until cooked.
If you are satisfied that the chicken is thoroughly cooked, cover with foil and then a tea towel (to keep the heat in) and rest for around 10 minutes. You can use this time to dish up the rest of your Sunday roast.
  • After the chicken is well rested, remove the foil and transfer the chicken to a carving board. Carve with a sharp knife and serve.

Video

Notes

Garlic: This recipe uses fresh garlic but you could substitute with jarred garlic or garlic paste.
Fresh herbs: This recipe uses fresh herbs for the both the butter and chicken. However, if you can't get hold of fresh you can replace each with a teaspoon of dried herbs.
Root vegetables: the root vegetables are used as a rack for the chicken to sit on. I prefer to use veg as it adds to the flavour. However, if you have a metal rack for your roasting tin you can just use this instead.
Do you cover roast chicken? Covering a chicken with foil during roasting is not necessary and I much prefer to leave the skin uncovered giving it plenty of time to turn to a nice golden brown colour. Follow the ‘expert tips’ in the post above to ensure the meat stays nice and juicy.
How long does it take to roast a chicken? As a general rule chicken should be roasted for 20 minutes per lb or per 500g, plus an extra 20 minutes after that. So a 1.5kg chicken would need 1 hour 20 minutes and a 2kg chicken would need 1 hour 40 minutes. During roasting the chicken should be checked at least once (2 or 3 times if you can) and basted with the juices.
What oven temperature for roast chicken? To make sure a chicken is thoroughly cooked, it should be roasted at approximately 180-190°C (Fan) / 350-375°F. You can pick the higher or lower end of this depending on how your oven cooks.
What temperature should a thermometer read for chicken? If you like to use a meat thermometer to check that your chicken is cooked through, you should be looking for the thermometer to reach 75°C / 165°F when inserted into the middle of the chicken breast. 

Nutrition

Serving: 394g | Calories: 496kcal | Carbohydrates: 5g | Protein: 34g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 217mg | Potassium: 429mg | Fiber: 2g | Sugar: 1g | Vitamin A: 882IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 3mg

This post was first published in Feb 2020. Updated in Oct 2021 with new step by step instructions and expert tips.

 

 

 

The post Roast Chicken appeared first on ProperFoodie.

]]>
https://properfoodie.com/roast-chicken/feed/ 0
Massaman Curry https://properfoodie.com/massaman-curry/ https://properfoodie.com/massaman-curry/#respond Mon, 11 Oct 2021 21:14:32 +0000 https://properfoodie.com/?p=11893 Massaman curry recipe made with an aromatic curry paste, chunks of juicy chicken, sliced new potatoes and a Thai coconut cream sauce. Great served up with cashew nuts, sliced red chillies and fragrant fresh coriander. 👩🏻‍🍳 Why make this recipe Massaman is a mild Thai curry recipe made with a yellow Massaman curry paste, coconut...

Read More

The post Massaman Curry appeared first on ProperFoodie.

]]>
Massaman curry recipe made with an aromatic curry paste, chunks of juicy chicken, sliced new potatoes and a Thai coconut cream sauce. Great served up with cashew nuts, sliced red chillies and fragrant fresh coriander.

A bowl of chicken and potato curry in a coconut cream sauce.
[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Massaman is a mild Thai curry recipe made with a yellow Massaman curry paste, coconut milk and potatoes. Massaman curry recipes tends to be milder and sweeter than other Thai curries due to the addition of spices like cinnamon, star anise and cardamom. So its a great option if you're not a fan of spicy foods and whats more this lovely curry can be made and on the table within 45 minutes.

Massaman is the mildest of the Thai curries, so opt for the more spicy Thai red curry or Thai green curry if you're after something with a bit more heat.

🥘 Ingredients

To make massaman curry for 4 people you will need:

  • ½ tablespoon Oil
  • 1 Garlic clove finely chopped 
  • 1 Onion sliced
  • 2 Chicken Breasts cubed (360g)
  • 25g potatoes, chopped into bite sized pieces
  • 2 tablespoon Massaman Curry paste (homemade or shop bought)
  • 400ml tin of Coconut milk (full fat)
  • 1 teaspoon sugar
  • 1 Star anise
  • 100g sugar snap peas (roughly chopped)
  • ½ teaspoon Fish sauce
  • ½ a lime juiced
  • Toppings: Fresh coriander, sliced red chillies and chopped cashew nuts

Ingredient notes

Recipe: For the full recipe and amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.

Potatoes: Choose a waxy variety that will hold together well such as Charlotte, Anya, baby or new potatoes. Leave the skins on for a more rustic finish and to add more fibre to your meal.

Coconut milk: Coconut milk is the base of most Thai curries. However, if you need a different option the best replacement in terms of consistency and flavour is cream. This can be a little heavy so you could also use yogurt (full fat).

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

🔪 Step by step instructions

  1. Place a large pan on a medium heat and the oil, garlic and sliced onions and gently fry until starting to soften. Next add the chicken and stir fry to seal off the edges of the meat.
  2. Add the sliced potatoes to the chicken and onions and continue to stir fry for 2 to 3 minutes so allowing the potatoes to start cooking. Then transfer the contents of the pan to a large bowl and set to one side.
  3. Return the pan to the heat and add 2 large tablespoon of Massaman curry paste (homemade or shop bought). Cook for a minute or so and allow the paste to release its flavours. Turn the pan to a low heat and stir in the coconut milk, sugar and star anise.
  4. When the sauce has heated through add the partially cooked chicken, potatoes and onions and mix in until well coated in the sauce. Bring the pan to a very gentle simmer then place on a lid and cook for 20 minutes or until the chicken is cooked through and the potatoes are soft.Four images showing how to make Thai chicken and potato curry steps 1-4.
  5. Next add the chopped sugar snap peas to the curry and simmer for a further 2 minutes.
  6. Find and remove the star anise. Then taste the curry and season to your liking with lime juice and fish sauce.Two images showing how to make massaman curry steps 5 and 6.
  7. Serve and top with freshly sliced red chillies, fresh coriander leaves and chopped cashews nuts.

💭 Expert tips

Chicken massaman curry: The chicken can be replace with your preferred meat or fish (lamb or cod are good options). Or swap in for veggies (courgette, aubergine, sweet potato) if you want to make a vegetarian tikka masala.

Coconut milk: This will have separated in the can so give it a shake and a stir before adding to the pan.

Spicy massaman curry: For an extra kick add in sliced chilli pepper or a few drops of Tabasco or a teaspoon of hot chilli powder.

❓ Frequently asked questions

How to store?

Once made, allow the massaman curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

What to serve with massaman curry?

Serve up with a helping of jasmine rice or plain rice, plus extra cashew nuts, fresh chilli and fresh coriander.

What is the difference between Massaman curry and Yellow curry?

Massaman curry is a type of yellow curry but isn't exactly the same as Thai yellow curry. The paste used in Massaman curry starts off as Thai yellow curry paste but extra, sweeter spices are mixed into this to create the Massaman flavour.  

What flavour is massaman?

Massaman is a very mild, sweet Thai curry. The flavours of the cinnamom and cardamom really stand out and the milder sauce means you can really taste the coconut milk. The addition of potatoes helps to provide a thicker consistency to the sauce

A bowl of Thai curry made with chicken, sliced potatoes and massaman curry sauce.

🍛 Other easy homemade curry recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

A bowl of massaman curry with sliced new potatoes and chunks of chicken.
Print

Massaman Curry

Massaman curry recipe made with an aromatic curry paste, chunks of juicy chicken, sliced new potatoes and a Thai coconut cream sauce. Great served up with cashew nuts, sliced red chillies and fragrant fresh coriander.
Course Dinner, Main Course, main meal
Cuisine Thai, Thailand
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 people
Calories 440kcal

Equipment

Ingredients

  • ½ tablespoon Oil
  • 1 Garlic clove finely chopped
  • 1 Onion sliced
  • 3 Chicken Breasts cubed 500g
  • 250 g potatoes chopped into bite sized pieces
  • 2 tablespoon Massaman Curry paste homemade or shop bought
  • 400 ml tin of Coconut milk full fat
  • 1 teaspoon sugar
  • 1 Star anise
  • 100 g sugar snap peas roughly chopped
  • ½ teaspoon Fish sauce
  • ½ a lime juiced
  • Toppings: Fresh coriander sliced red chillies and chopped cashew nuts

Instructions

  • Place a large pan on a medium heat and the oil, garlic and sliced onions and gently fry until starting to soften. Next add the chicken and stir fry to seal off the edges of the meat.
    ½ tablespoon Oil, 1 Garlic clove finely chopped, 1 Onion sliced, 3 Chicken Breasts cubed
  • Add the sliced potatoes to the chicken and onions and continue to stir fry for 2 to 3 minutes so allowing the potatoes to start cooking. Then transfer the contents of the pan to a large bowl and set to one side.
    250 g potatoes
  • Return the pan to the heat and add 2 large tablespoon of Massaman curry paste (homemade or shop bought). Cook for a minute or so and allow the paste to release its flavours. Turn the pan to a low heat and stir in the coconut milk, sugar and star anise.
    2 tablespoon Massaman Curry paste, 400 ml tin of Coconut milk, 1 teaspoon sugar, 1 Star anise
  • When the sauce has heated through add the partially cooked chicken, potatoes and onions and mix in until well coated in the sauce. Bring the pan to a very gentle simmer then place on a lid and cook for 20 minutes or until the chicken is cooked through and the potatoes are soft.
  • Next add the chopped sugar snap peas to the curry and simmer for a further 2 minutes.
    100 g sugar snap peas
  • Find and remove the star anise. Then taste the curry and season to your liking with lime juice and fish sauce.
    ½ a lime juiced, ½ teaspoon Fish sauce
  • Serve and top with freshly sliced red chillies, fresh coriander leaves and chopped cashews nuts.
    Toppings: Fresh coriander

Video

Notes

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.
Potatoes: Choose a waxy variety that will hold together well such as Charlotte, Anya, baby or new potatoes. Leave the skins on for a more rustic finish and to add more fibre to your meal.
Coconut milk: Coconut milk is the base of most Thai curries. However, if you need a different option the best replacement in terms of consistency and flavour is cream. This can be a little heavy so you could also use yogurt (full fat).
Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.
Chicken massaman curry: The chicken can be replace with your preferred meat or fish (lamb or cod are good options). Or swap in for veggies (courgette, aubergine, sweet potato) if you want to make a vegetarian tikka masala.
Coconut milk: This will have separated in the can so give it a shake and a stir before adding to the pan.
Spicy massaman curry: For an extra kick add in sliced chilli pepper or a few drops of Tabasco or a teaspoon of hot chilli powder.
How to store? Once made, allow the massaman curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.
What to serve with massaman curry? Serve up with a helping of jasmine rice or plain rice, plus extra cashew nuts, fresh chilli and fresh coriander.

Nutrition

Serving: 279g | Calories: 440kcal | Carbohydrates: 20g | Protein: 31g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 223mg | Potassium: 1047mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1494IU | Vitamin C: 34mg | Calcium: 63mg | Iron: 5mg

This post was first published in Jan 2020. Updated in Oct 2021 with new step by step instructions and expert tips.

The post Massaman Curry appeared first on ProperFoodie.

]]>
https://properfoodie.com/massaman-curry/feed/ 0
Chicken Tikka Masala Curry https://properfoodie.com/chicken-tikka-masala-curry/ https://properfoodie.com/chicken-tikka-masala-curry/#comments Sat, 02 Oct 2021 15:01:36 +0000 https://properfoodie.com/?p=2066 A mild and fragrant chicken tikka masala curry made with homemade tikka paste, ground spices and fresh herbs. This easy to make tikka masala curry is perfect for a stay at home curry night and a great dish to whip up for a dinner party. Its also a fantastic recipe for using up your leftover...

Read More

The post Chicken Tikka Masala Curry appeared first on ProperFoodie.

]]>
A mild and fragrant chicken tikka masala curry made with homemade tikka paste, ground spices and fresh herbs. This easy to make tikka masala curry is perfect for a stay at home curry night and a great dish to whip up for a dinner party. Its also a fantastic recipe for using up your leftover or rotisserie chicken.

Chicken tikka masala curry in a bowl with rice.
[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

A delicious, homemade chicken tikka masala curry that you will find yourself making again and again. After marinating the meat, this lovely curry can be made and on the table within 30 minutes. If you're really short on time you can skip the marinating time. Just mix the chicken into the marinade and add to the curry. However, the flavour of the chicken will be greatly enhanced by marinating for just 20 minutes and then cooking on griddle pan until lightly browned.

🥘 Ingredients

To make chicken tikka curry for 4 people you will need:

Ingredients needed to make this recipe

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Passata: Passata is the best option for a making a smooth tomato based curry sauce. Alternatively use a tin of chopped tomatoes but whiz up in the blender.

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.

Tikka masala paste: This recipe uses a homemade tikka masala paste, but if you are short on time you can buy a jar of paste.

Ground almonds: This adds a sweetness to the curry without having to add sugar. However, if you prefer, the almonds can be replaced with 2 teaspoon of sugar.

Plain yogurt: Use full fat yogurt to help keep the sauce nice and thick. This adds a creaminess to the sauce. If you want extra creamy sauce then replace with 2 tablespoon of double cream.

Fresh garlic and ginger: Fresh garlic and ginger will give the best flavour for this tikka curry, but a teaspoon of paste or jarred garlic/ginger could be used instead.

Tikka masala spices: Paprika, cinnamon, garam masala are used in this recipe which helps boost the flavour already provided by the tikka paste. I recommend using at least these spices and for a little extra flavour try adding a teaspoon of cumin and turmeric.

🔪 Step by step instructions

  1. First add 2 tablespoon of tikka masala paste and 120ml plain yogurt to a large bowl and mix together well to create a tikka marinade.
  2. Slice the chicken breast into chunks and add to the tikka marinade. Alternatively slice or shred leftover or rotisserie chicken and add to the marinade. Stir well to completely coat the chicken. Cover and leave to marinade in the fridge for around 20 minutes. You can marinade for longer (max 2 hours) but don't over marinade as the chicken may start to become a bit mushy.
  3. Next heat up a tablespoon of oil in a large pan and add finely chopped onion, garlic and ginger. Gently fry until the onions start to caramelise. 
  4. Once the onions are caramelised add the juice of half a lemon, chopped coriander stems, 1 tablespoon of tikka masala paste and the ground spices. Mix together and continue to gently fry on a medium heat allowing the paste and spices to release their flavours.Four images showing how to make chicken tikka masala step by step for steps 1-4.
  5. Stir in the passata and ground almonds and bring to a gentle simmer, then remove from the heat to slightly cool.
  6. Remove the marinated chicken from the fridge. At this point the chicken can either be added as it is directly to the curry sauce or can be griddle in a pan to brown the marinade. To griddle add the marinated chicken to a sizzlingly hot pan (no oil required). Fry until browned on both sides then remove from the pan into a bowl.
  7. Add 2 tablespoon yogurt to the slightly cooled curry sauce and stir in well.
  8. Next add the marinated chicken and fresh coriander leaves to the sauce. The marinated chicken can be browned off in the griddle pan first (step 6) or just added straight from the marinating bowl with all the marinade. Stir together well.Four images showing how to make chicken tikka masala step by step for steps 5-8.
  9. Bring the curry to a gentle simmer to ensure the chicken is cooked through before serving. If you have added raw marinated chicken directly to the curry simmer for 10 minutes or so until the chicken is cooked.

💭 Expert tips

Chicken tikka curry: The chicken can be replace with your preferred meat or fish (lamb or cod are good options). Or swap in for veggies (courgette, aubergine, sweet potato) if you want to make a vegetarian tikka masala.

Spicy tikka curry: For an extra kick add in sliced chilli pepper or a few drops of Tabasco or a teaspoon of hot chilli powder.

❓ Frequently asked questions

How to store?

Once made, allow the tikka masala curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

What to serve with chicken tikka masala curry?

Serve up with a helping of rice, naan bread, extra coriander leaves and wedges of lemon.

Is there a difference between tikka and tikka masala?

Tikka usually means pieces of marinated meat cooked in a tandoor or grilled. Tikka masala uses the marinated meat in a curry sauce.

Chicken tikka masala curry and rice in a bowl sat on a plate with a gold fork at the side and half a squeezed lemon in the background.

🍛 Other easy homemade curry recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Chicken tikka masala curry in a bowl with rice.
Print

Chicken Tikka Masala Curry

A mild and fragrant chicken tikka masala curry made with homemade tikka paste, ground spices and fresh herbs. This easy to make tikka masala curry is perfect for a stay at home curry night and a great dish to whip up for a dinner party. Also a fantastic recipe for using up leftover or rotisserie chicken.
Course Dinner, evening meal, main meal
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 people
Calories 328kcal

Equipment

  • Large mixing bowl (to marinade chicken)
  • Griddle pan (optional)

Ingredients

For the chicken marinade

  • 500 g raw chicken breast or leftover/rotisserie chicken
  • 2 tablespoons curry paste homemade or shop bought
  • 120 ml plain yogurt

For the curry

  • 1 tablespoon olive oil
  • 1 Onion finely chopped
  • 2 garlic cloves finely chopped or minced
  • 2 cm piece of fresh ginger peeled and finely chopped
  • ½ lemon juiced
  • Handful fresh coriander stems chopped
  • 1 tablespoon curry paste homemade or shop bought
  • 2 teaspoons garam masala
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon
  • 400 g passata
  • 40 g ground almonds
  • 2 tablespoons plain yogurt
  • Handful fresh coriander leaves

Instructions

  • First add 2 tablespoon of tikka masala paste and 120ml plain yogurt to a large bowl and mix together well to create a tikka marinade.
    2 tablespoons curry paste, 120 ml plain yogurt
  • Slice the chicken breast into chunks and add to the tikka marinade. Alternatively slice or shred leftover or rotisserie chicken and add to the marinade. Stir well to completely coat the chicken. Cover and leave to marinade in the fridge for around 20 minutes. You can marinade for longer (max 2 hours) but don't over marinade as the chicken may start to become a bit mushy.
    500 g raw chicken breast or leftover/rotisserie chicken
  • Next heat up a tablespoon of oil in a large pan and add finely chopped onion, garlic and ginger. Gently fry until the onions start to caramelise.
    1 Onion, 2 garlic cloves, 2 cm piece of fresh ginger
  • Once the onions are caramelised add the juice of half a lemon, chopped coriander stems, 1 tablespoon of tikka masala paste and the ground spices. Mix together and continue to gently fry on a medium heat allowing the paste and spices to release their flavours.
    ½ lemon juiced, 1 tablespoon curry paste, 2 teaspoons garam masala, 1 teaspoon paprika, 1 teaspoon cinnamon
  • Stir in the passata and ground almonds and bring to a gentle simmer, then remove from the heat to slightly cool.
    400 g passata, 40 g ground almonds
  • Remove the marinated chicken from the fridge. At this point the chicken can either be added as it is directly to the curry sauce or can be griddle in a pan to brown the marinade. To griddle add the marinated chicken to a sizzlingly hot pan (no oil required). Fry until browned on both sides then remove from the pan into a bowl.
  • Add 2 tablespoon yogurt to the slightly cooled curry sauce and stir in well.
    2 tablespoons plain yogurt
  • Next add the marinated chicken and fresh coriander leaves to the sauce. The marinated chicken can be browned off in the griddle pan first (step 6) or just added straight from the marinating bowl with all the marinade. Stir together well.
    Handful fresh coriander leaves
  • Bring the curry to a gentle simmer to ensure the chicken is cooked through before serving. If you have added raw marinated chicken directly to the curry simmer for 10 minutes or so until the chicken is cooked.

Notes

Passata: Passata is the best option for a making a smooth tomato based curry sauce. Alternatively use a tin of chopped tomatoes but whiz up in the blender.
Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.
Tikka masala paste: This recipe uses a homemade tikka masala paste, but if you are short on time you can buy a jar of paste.
Ground almonds: This adds a sweetness to the curry without having to add sugar. However, if you prefer, the almonds can be replaced with 2 teaspoon of sugar.
Plain yogurt: Use full fat yogurt to help keep the sauce nice and thick. This adds a creaminess to the sauce. If you want extra creamy sauce then replace with 2 tablespoon of double cream.
Fresh garlic and ginger: Fresh garlic and ginger will give the best flavour for this tikka curry, but a teaspoon of paste or jarred garlic/ginger could be used instead.
Tikka masala spices: Paprika, cinnamon, garam masala are used in this recipe which helps boost the flavour already provided by the tikka paste. I recommend using at least these spices and for a little extra flavour try adding a teaspoon of cumin and turmeric.
Chicken tikka curry: The chicken can be replace with your preferred meat or fish (lamb or cod are good options). Or swap in for veggies (courgette, aubergine, sweet potato) if you want to make a vegetarian tikka masala.
Spicy tikka curry: For an extra kick add in sliced chilli pepper or a few drops of Tabasco or a teaspoon of hot chilli powder.
How to store?
Once made, allow the tikka masala curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.
What to serve with chicken tikka masala?
Serve up with a helping of rice, naan bread, extra coriander leaves and wedges of lemon.

Nutrition

Calories: 328kcal | Carbohydrates: 19g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 195mg | Potassium: 1047mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2653IU | Vitamin C: 19mg | Calcium: 127mg | Iron: 3mg

This post was first published in Aug 2016. Updated in Sept 2021 with an improved recipe, new photos, and new step by step instructions and expert tips.

The post Chicken Tikka Masala Curry appeared first on ProperFoodie.

]]>
https://properfoodie.com/chicken-tikka-masala-curry/feed/ 4
Homemade Tikka Masala Paste https://properfoodie.com/homemade-tikka-masala-paste/ https://properfoodie.com/homemade-tikka-masala-paste/#comments Mon, 27 Sep 2021 15:40:33 +0000 https://properfoodie.com/?p=2059 Homemade tikka masala paste made with ground spices and fresh herbs. This easy to make tikka curry paste is great to have handy in the fridge, ready for your next impromptu curry night. Its fresh and aromatic and whizzed together in just 10 minutes. 👩🏻‍🍳 Why make this recipe I love to make my own...

Read More

The post Homemade Tikka Masala Paste appeared first on ProperFoodie.

]]>
Homemade tikka masala paste made with ground spices and fresh herbs. This easy to make tikka curry paste is great to have handy in the fridge, ready for your next impromptu curry night. Its fresh and aromatic and whizzed together in just 10 minutes.

Tikka masala paste in a jar with a teaspoonful of paste hovering above the jar.
[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

I love to make my own pastes for all my curries, you just can't beat the sweet and spicy aromas of fresh curry paste hitting the surface of a hot pan. Use this tikka masala curry paste recipe to make a chicken marinade for this amazing chicken tikka masala curry.

Theres also a whole world of pastes to explore once you've mastered making this one (see links below)! I also love to make my own biryani masala marinade for a tasty homemade fish biryani.

🥘 Ingredients

To make a small jar of tikka masala curry paste you will need:

tikka masala paste ingredients.

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Fresh ginger: Use fresh ginger if you can get hold of it. If not, a teaspoon of ginger paste, jarred ginger or ground ginger will work just fine.

Fresh garlic: Fresh garlic cloves will give the best flavour for this tikka paste, but a teaspoon of jarred or granulated garlic could be used instead.

Red chilli pepper: The chillies used here will ultimately determine how hot your curry is. So if you like it spicy then use hotter chillies. Use the smaller, thinner finger chillies for extra heat or use the larger red chillies for a milder flavour. If you would prefer no spice at all then just replace the chillies with red bell pepper (capsicum).

Coriander: Coriander is a great flavour in tikka masala paste and so I don't recommend that you substitute or leave it out. This recipe uses both fresh and ground coriander for full flavour and a burst of colour.

Tikka masala spices: Cumin, garam masala and paprika are used in this recipe as the base for this tikka paste. I recommend using at least these spices and for a little extra flavour try adding a teaspoon of cinnamon and turmeric.

🔪 Step by step instructions

  1. Place all the ingredients into a small blender.
  2. Add just 1 tablespoon of oil to begin with, more can be added as required.
  3. Start the blender and blend until the ingredients start to come together into a paste.
  4. If the blender has trouble getting going add another half tablespoon of oil of tomato puree. then after this add small amounts of tap water in between blending, until you are happy with the consistency.Step by step images of how to make tikka curry paste
  5. Once completely blended the paste can be used immediately as a marinade. Mix 2 tablespoons of the tikka masala paste with 120ml of plain yogurt. Then cover raw or leftover cooked chicken with the marinade and leave in the fridge for at least 2 hours. Alternatively you can jar up the paste and keep in the fridge for up to a month.

💭 Expert tips

Scaling this recipe: The ingredients for this recipe will make around 6 tablespoons of tikka paste (one small 110ml jar). To make more just increase the amounts of ingredients.

Consistency of the tikka paste: Make sure to only add small amount of water in between blending (½ a tablespoon at a time) otherwise your paste will be too thin.

Spicy tikka paste: For an extra kick add a few drops of Tabasco or a teaspoon of hot chilli powder.

❓ Frequently asked questions

How to store?

Once made, tikka masala paste can be transferred to a jar and kept in the fridge for up to a month or in the freezer for up to 3 months.

How to use tikka masala paste?

I like to mix this tikka paste with plain yogurt to create a beautiful marinade for sliced chicken breasts. The marinaded chicken can then be used in this tasty chicken tikka masala curry. But of course you could use any meat or fish. Also use as a marinade for vegetables to make a vegetarian curry. Or if you don't have time to make a paste, check out my quick chicken and almond curry.

Can you buy tikka masala paste?

If you prefer you can just buy a jar of paste from the supermarket. Sometimes a jar of paste and a packet of microwave rice are just the ticket on a busy weekday night. That said, if I have the time and where-with-all to get out my blender and chop up a few ingredients, then I most certainly will. Not only does homemade curry paste taste amazing but the fragrant aromas that fill the kitchen are just too good to miss.

Is there a difference between tikka and tikka masala?

Tikka usually means pieces of marinated meat cooked in a tandoor or grilled. Tikka masala uses the marinated meat in a curry sauce.

Tikka curry paste in a small jar.

🍛 Other easy homemade curry pastes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Tikka curry paste in a small jar.
Print

Homemade Tikka Masala Paste

Homemade tikka masala paste made with ground spices and fresh herbs. This easy to make tikka curry paste is great to have handy in the fridge, ready for your next impromptu curry night. Its fresh and aromatic and whizzed together in just 10 minutes.
Course paste
Cuisine Indian
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 tablespoons
Calories 33kcal

Ingredients

  • 2 garlic cloves roughly chopped

  • 1 red chilli pepper seeds removed and roughly chopped

  • 2 cm piece of fresh ginger peeled and minced
  • 2 teaspoon garam masala
  • 1 teaspoon hot paprika or paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon cumin seeds or ground cumin
  • 1 tablespoon oil
  • 1 tablespoon tomato puree
  • 30 g fresh coriander chopped including stems

  • Pinch of sea salt

Instructions

  • Place all the ingredients into a small blender.
    2 garlic cloves, 1 red chilli pepper, 2 cm piece of fresh ginger, 2 teaspoon garam masala, 1 teaspoon hot paprika, 1 teaspoon ground coriander, ½ teaspoon cumin seeds, 1 tablespoon tomato puree, 30 g fresh coriander, Pinch of sea salt
  • Add just 1 tablespoon of oil to begin with, more can be added as required.
    1 tablespoon oil
  • Start the blender and blend until the ingredients start to come together into a paste.
  • If the blender has trouble getting going add another half tablespoon of oil of tomato puree. Then after this add small amounts of tap water in between blending, until you are happy with the consistency.
  • Once completely blended the paste can be used immediately as a marinade. Mix 2 tablespoons of the tikka masala paste with 120ml of plain yogurt. Then cover raw or leftover cooked chicken with the marinade and leave in the fridge for at least 2 hours. Alternatively you can jar up the paste and keep in the fridge for up to a month.

Video

Notes

Scaling this recipe: The ingredients for this recipe will make around 6 tablespoons of tikka paste (one small 110ml jar). To make more just increase the amounts of ingredients.
Consistency of the tikka paste: Make sure to only add small amount of water in between blending (½ a tablespoon at a time) otherwise your paste will be too thin.
Spicy tikka paste: For an extra kick add a few drops of Tabasco or a teaspoon of hot chilli powder.
How to store? Once made, tikka masala paste can be transferred to a jar and kept in the fridge for up to a month or in the freezer for up to 3 months.
How to use tikka masala paste? I like to mix this tikka paste with plain yogurt to create a beautiful marinade for sliced chicken breasts. The marinaded chicken can then be used in this tasty chicken tikka masala curry. But of course you could use any meat or fish. Also use as a marinade for vegetables to make a vegetarian curry. Or if you don't have time to make a paste, check out my quick chicken and almond curry.
Can you buy tikka masala paste? If you prefer you can just buy a jar of paste from the supermarket. Sometimes a jar of paste and a packet of microwave rice are just the ticket on a busy weekday night. That said, if I have the time and where-with-all to get out my blender and chop up a few ingredients, then I most certainly will. Not only does homemade curry paste taste amazing but the fragrant aromas that fill the kitchen are just too good to miss.
Is there a difference between tikka and tikka masala? Tikka usually means pieces of marinated meat cooked in a tandoor or grilled. Tikka masala uses the marinated meat in a curry sauce.

Nutrition

Serving: 1tablespoon | Calories: 33kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 69mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 589IU | Vitamin C: 13mg | Calcium: 11mg | Iron: 1mg

This post was first published in Aug 2016. Updated in Sept 2021 with an improved photos, and new step by step instructions and expert tips.

 

The post Homemade Tikka Masala Paste appeared first on ProperFoodie.

]]>
https://properfoodie.com/homemade-tikka-masala-paste/feed/ 27
Leek and Potato Soup https://properfoodie.com/leek-and-potato-soup/ https://properfoodie.com/leek-and-potato-soup/#respond Fri, 24 Jan 2020 16:18:55 +0000 https://properfoodie.com/?p=12133 Leek and potato soup or vichyssoise soup is a classic dish that is really easy to make in just 30 minutes. This comforting soup is great for using up leftovers, has an amazing full on flavour and as a bonus its super healthy as its packed full of nutrients. Made with everyday ingredients, its affordable,...

Read More

The post Leek and Potato Soup appeared first on ProperFoodie.

]]>
Leek and potato soup or vichyssoise soup is a classic dish that is really easy to make in just 30 minutes. This comforting soup is great for using up leftovers, has an amazing full on flavour and as a bonus its super healthy as its packed full of nutrients. Made with everyday ingredients, its affordable, tasty and a great recipe for batch cooking and stocking up the freezer.

A bowl of leek and potato soup topped with a swirl of cream and chopped chives.
[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Not only is leek and potato soup tasty and comforting but its also a really nutritious recipe and perfect for refuelling on a cold day. Potatoes are a starchy carbohydrate and a great source of calcium, Iron and B vitamins. With the skins on, potatoes also provide a good source of fibre. So to boost the fibre and the texture of this recipe, give your tatties a good wash and leave the skins on!

This warming, full flavoured, healthy potato soup also contains 1 portion of your 5 a day, from the onions, celery and leeks. Plus, each serving of soup comes in at under 300kcal, meaning that theres plenty of room left for a nice chunk of crusty bread on the side. For a soup without potatoes that still contains plenty of nutrients try my rustic, traditional Tuscan ribollita soup

🥘 Ingredients

To make a pot of this delicious leek and potato soup, to serve 4 people, you will need:

  • Butter
  • 1 Onion finely chopped 
  • 2 celery sticks chopped 
  • 2 medium leeks chopped 
  • 3 large potatoes peeled and cubed
  • Vegetable stock 
  • Pinch of salt
  • 2 tablespoon double cream (optional)
  • Chopped chives and extra cream to serve (optional)

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Butter: Use butter for a richer flavour, but if you prefer you can substitute with a tablespoon of oil.

Leeks: The best part of the leek to use for soup is the white and light green parts. The darker green parts toward the top of the plant tend to be a bit tough and fibrous - not great if your wanting to make a soup! before chopping leeks make sure the insides are clean. To do this slice the leek in half length ways to reveal all the layers inside. Then carefully run each half under the cold water tap to wash aways any bits of dirt caught between the layers. 

Potatoes: For a creamy soup opt for a fluffy potato such as Maris Piper or King Edward. If you want a chunky soup then use waxy potatoes (Charlotte), which will hold together better. 

Celery: Celery adds a wonderful flavour alongside the onion, however, the soup won't be ruined of you prefer not to add celery.

Vegetable stock: Use good quality vegetable stock.

Double cream and chives: these are a serving suggestion and completely optional. If you decide to use the cream, add a bit at a time and taste until you are happy.

🔪 Step by step instructions

  1. Place a large pan on a medium heat and melt 30g of butter. Add the chopped onions and celery and gently fry until the onions are soft.
  2. Add the chopped leeks and potatoes to the pan and stir in well.
  3. Next pour in the vegetable stock and bring to a gentle simmer
  4. Place on a lid and simmer for 20 minutes or until the potatoes are soft.Step by step images of how to make leek and potato soup steps 1-4.
  5. When the potatoes are fully cooked, thoroughly blend the soup until smooth. Do this by either transferring the soup to a blender or use a hand blender directly in the pan. If you would prefer a chunky soup then only blend half and then mix with the unblended half. 
  6. Have extra water ready to add if you want to thin the consistency of your soup. I usually thin mine down to the point where it lightly coats the back of a spoon. When you're happy with the consistency, taste the soup and add salt if needed.
  7. For extra creamy soup stir in 2 tablespoon of double cream (optional).
  8. Serve the soup in bowls and if you like top with extra cream and chopped chives.Step by step images of how to make leek and potato soup steps 5-8.

❓ Frequently asked questions

How do you make a chunky leek and potato soup?

To make a chunky soup instead of smooth, only blend half of the soup and then mix back into the unblended half.

How do you make potato soup thicker?

As potatoes are starchy its usual for this type of soup to be too thick rather than too thin. The addition of extra stock or water will help to thin it out. However, if you add too much water you may end up with soup that is too thin. To avoid this add any extra water or stock a bit at a time and stir in well before adding more.
If your soup is too thin you can thicken it back up by gently heating and gradually reducing down.

How to store?

Leek and potato soup will keep well in the fridge for up to 3 days. If you are adding cream, check that this has a good date on it and will keep for the 3 days. Alternatively only add the cream when you are ready to eat the soup. Alternatively freeze for up to 3 months. Defrost thoroughly before reheating. As potatoes are super starchy make sure you stir the soup continually during reheating or the potato may stick to the bottom of the pan and burn.

What to serve with leek and potato soup?

Leek and potato soup is best served up with a crunchy piece of buttered bread or soft, white homemade bread rolls.

What is Vichyssoise?

The french name for leek and potato soup is Vichyssoise soup. Vichyssoise is slightly different to this recipe as its usually a fully blended soup thats served cold. 

A bowl of homemade leek and potato soup with a second bowl of soup in the background.

🥔 How can I get more potatoes into my diet?

Potatoes are so versatile and they are great served up with most things.  Like roast potatoes or mashed potatoes with your roast chicken or roast beef dinner on a Sunday. Or if you just want an easy side to go with your mid week meals try these garlic, herb foil pack potatoes. Other potato soups that are just as satisfying as leek and potato on a cold day are celeriac and potato soup or creamy clam chowder.  Or for a meal thats a little more substantial why not try my super affordable Frozen Salmon and potato traybake? Or salmon and mackerel fishcakes.

If you want something a little more indulgent then add potatoes to a pie: fish pie, minted lamb pie, cottage pie or shepherds pie. 

🍵 Other soup recipes you might like:

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

A bowl of leek and potato soup topped with a swirl of cream and chopped chives.
Print

Leek and potato soup

Leek and potato soup or vichyssoise soup is a classic dish that is really easy to make in just 30 minutes. This comforting soup is great for using up leftovers, has an amazing full on flavour and as a bonus its super healthy as its packed full of nutrients. Made with everyday ingredients, its affordable, tasty and a great recipe for batch cooking and stocking up the freezer.
Course main meal, starter, starter or main
Cuisine British, French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 248kcal

Equipment

Ingredients

  • 30 g Butter
  • 1 Onion finely chopped 125g
  • 2 celery sticks chopped 100g
  • 2 medium leeks chopped 200
  • 3 large potatoes peeled and cubed 600g
  • 500 ml vegetable stock Plus extra water if required
  • Pinch of salt
  • 2 tablespoon double cream Optional
  • Chopped chives and extra cream to serve Optional

Instructions

  • Place a large pan on a medium heat and melt 30g of butter. Add the chopped onions and celery and gently fry until the onions are soft.
    30 g Butter, 1 Onion finely chopped, 2 celery sticks chopped
  • Add the chopped leeks and potatoes to the pan and stir in well.
    2 medium leeks chopped, 3 large potatoes peeled and cubed
  • Next pour in the vegetable stock and bring to a gentle simmer
    500 ml vegetable stock
  • Place on a lid and simmer for 20 minutes or until the potatoes are soft.
  • When the potatoes are fully cooked, thoroughly blend the soup until smooth. Do this by either transferring the soup to a blender or use a hand blender directly in the pan. If you would prefer a chunky soup then only blend half and then mix with the unblended half.
  • Have extra water ready to add if you want to thin the consistency of your soup. I usually thin mine down to the point where it lightly coats the back of a spoon. When you're happy with the consistency, taste the soup and add salt if needed.
    Pinch of salt
  • For extra creamy soup stir in 2 tablespoon of double cream (optional).
    2 tablespoon double cream
  • Serve the soup in bowls and if you like top with extra cream and chopped chives.
    Chopped chives and extra cream to serve

Video

Notes

Butter: Use butter for a richer flavour, but if you prefer you can substitute with a tablespoon of oil.
Leeks: The best part of the leek to use for soup is the white and light green parts. The darker green parts toward the top of the plant tend to be a bit tough and fibrous - not great if your wanting to make a soup! before chopping leeks make sure the insides are clean. To do this slice the leek in half length ways to reveal all the layers inside. Then carefully run each half under the cold water tap to wash aways any bits of dirt caught between the layers. 
Potatoes: For a creamy soup opt for a fluffy potato such as Maris Piper or King Edward. If you want a chunky soup then use waxy potatoes (Charlotte), which will hold together better. 
Celery: Celery adds a wonderful flavour alongside the onion, however, the soup won't be ruined of you prefer not to add celery. Vegetable stock: Use good quality vegetable stock.
Double cream and chives: these are a serving suggestion and completely optional. If you decide to use the cream, add a bit at a time and taste until you are happy.
How do you make a chunky leek and potato soup? To make a chunky soup instead of smooth, only blend half of the soup and then mix back into the unblended half.
How do you make potato soup thicker? As potatoes are starchy its usual for this type of soup to be too thick rather than too thin. The addition of extra stock or water will help to thin it out. However, if you add too much water you may end up with soup that is too thin. To avoid this add any extra water or stock a bit at a time and stir in well before adding more. 
If your soup is too thin you can thicken it back up by gently heating and gradually reducing down.
How to store? Leek and potato soup will keep well in the fridge for up to 3 days. If you are adding cream, check that this has a good date on it and will keep for the 3 days. Alternatively only add the cream when you are ready to eat the soup. Alternatively freeze for up to 3 months. Defrost thoroughly before reheating. As potatoes are super starchy make sure you stir the soup continually during reheating or the potato may stick to the bottom of the pan and burn.
What to serve with leek and potato soup? Leek and potato soup is best served up with a crunchy piece of buttered bread or soft, white homemade bread rolls.
What is Vichyssoise? The french name for leek and potato soup is Vichyssoise soup. Vichyssoise is slightly different to this recipe as its usually a fully blended soup thats served cold. 

Nutrition

Serving: 350ml | Calories: 248kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 645mg | Potassium: 840mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1513IU | Vitamin C: 39mg | Calcium: 71mg | Iron: 2mg

This post was first published in Jan 2020. Updated in Sept 2021 with improved photos, and new step by step instructions and expert tips.

The post Leek and Potato Soup appeared first on ProperFoodie.

]]>
https://properfoodie.com/leek-and-potato-soup/feed/ 0
Cauliflower Cheese https://properfoodie.com/cauliflower-cheese/ https://properfoodie.com/cauliflower-cheese/#comments Tue, 19 Jan 2021 00:01:47 +0000 https://properfoodie.com/?p=12215 This easy cauliflower cheese recipe is a full flavoured side dish with a creamy cheese sauce made from scratch and baked to perfection. The sauce takes just 5 minutes to whip together and is made in the traditional way with a roux mix (butter and flour). This is one of my favourite side dishes to...

Read More

The post Cauliflower Cheese appeared first on ProperFoodie.

]]>

This easy cauliflower cheese recipe is a full flavoured side dish with a creamy cheese sauce made from scratch and baked to perfection. The sauce takes just 5 minutes to whip together and is made in the traditional way with a roux mix (butter and flour). This is one of my favourite side dishes to serve up with any meal, and its particularly good with a Sunday roast.

Cauliflower presented in a shallow dish with a creamy sauce and topped with baked on cheese and freshly chopped parsley.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

This easy cauliflower cheese recipe is one of those side dish heros that will always go well with any other main dish. Whether your cooking up a joint for a roast beef dinner or lovingly basting your Sunday Roast Chicken, this delicious recipe will not let you down.

Its also great served up along side steak and ale pie or other classic roast dinner favourites like roast potatoes, mash potatoes, foil pack potatoes, green bean almondine and Yorkshire pudding. 

🥘 Ingredients

To make cauliflower cheese you will need:

A display of the ingredients needed to make cauliflower cheese with text overlay stating each ingredients.

Ingredient notes

Flour: Use plain or all purpose flour.

Butter: Butter is required to form the roux, which is the base of the sauce.

Cheese: The simplest cheese sauce uses cheddar and here I have used a medium cheddar. However, you could substitute with other types of cheese for a variety of flavours. Try with red leicester, mozzarella or a blue cheese if you like strong flavours.

Cauliflower: For variations on this dish substitute the cauliflower for broccoli or leeks.

Parsley and black pepper: Optional

🔪 Step by step instructions

  1. Start by making the roux. To make the roux place a small milk pan on a medium heat and add 20g of butter. When the butter has melted, stir in 30g plain flour to form a paste - this paste is the roux.
  2. The next step is to turn the roux into a white sauce (or bechamel sauce). To do this gradually add 350ml of semi skimmed milk to the roux whilst continuing to heat and stir.
  3. Once all the milk has been added, you are left with a silky smooth white sauce. Turn the pan down to a low heat and add 50g of grated cheese. Stir in until fully melted into the sauce.
  4. Next, spread cauliflower florets across the base of an 8 inch, shallow ovenproof dish. Pour over the cheese sauce ensuring all the cauliflower is covered.A collage of 4 images showing how to make this cauliflower recipe step by step for instructions 1-4.
  5. Top with a scattering of extra grated cheese and some black pepper.
  6. Then bake at 180 degrees C for 15 minutes. Remove from the oven and check if the cauliflower is cooked and soft enough by skewering with a knife. If not return, to the oven for a further 5 minutes. A collage of 2 images showing how to make this cauliflower recipe step by step for instructions 5 and 6.
  7. Once cooked, if the top isn't as golden brown as you would like it, place under the grill on a high heat for a couple of minutes or until you are happy with the colour.

💭 Expert tips

  • Preventing a lumpy cheese sauce: When adding the milk to the roux (paste) it is essential to stir continuously. Stopping stirring will cause lumps to form and no amount of stirring after this will get rid of them. You can also remove the pan from the heat as you need to if you feel its getting too hot or if you can't stir fast enough to stop lumps forming.
  • Preventing a skin forming on the sauce: When the sauce has been made and is removed from the heat it will immediately start to cool. During this process a skin will start to form on top of the sauce. This may happen before you get chance to pour it over the cauliflower. To prevent this, place a piece of cling film directly onto the surface of the sauce as soon as you take it off the heat. When you are ready to use, remove the cling film and use a spoon to scrape any sauce off the cling film and back into the pan.
  • Variations: Try this cheese sauce over broccoli or leeks or use it to make macaroni cheese. For something a little different why not have a go at sprouts in cheese sauce.

❓ Frequently asked questions

What is a roux?

A roux is basically melted butter and flour mixed together to form a paste. This paste is the starting point for making cheese sauce. Many recipes say to use equal amounts of butter and flour, but I prefer to use slightly less butter, to give a thicker roux and to stop any excess butter forming on top of the finished sauce.

Why is my cauliflower cheese watery?

Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery.

I would advise to not bake for longer than 20-25 minutes. If by this point its not quite brown enough on top, remove from the oven and place under the grill on high for 1-2 minutes.

Can the recipe be made in advance?

Yes you can prepare this recipe right up until the point its ready to go into the oven. At this point allow the whole thing to cool and then cover and place in the fridge until you are ready to bake it.

Can this recipe be reheated?

You can reheat this recipe if it has been stored correctly. Make sure any leftovers are fully cooled then cover and store in the fridge. When you are ready to reheat remove from the fridge, take off the cover and reheat in the oven for 5 - 10 minutes or in the microwave for 2-3 minutes, until piping hot.

Can cauliflower cheese be frozen?

Cauliflower cheese is best frozen before it has been baked. Make the recipe up to the point that that it would normally go into the oven. Then allow to fully cool, cover with a lid or cling film and freeze for up to 3 months. Fully defrost over night before baking at 180 degrees C for 20 minutes.

Cauliflower in a creamy cheese sauce presented in a shallow dish and topped with baked on cheese and parsley

Other cauliflower recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Cauliflower cheese in a black snd white dish with fresh parsley sprinkled over the top
Print

Cauliflower Cheese

This easy cauliflower cheese recipe is a full flavoured side dish with a creamy cheese sauce made from scratch and baked to perfection. The sauce takes just 5 minutes to whip together and is made in the traditional way with a roux mix (butter and flour). This is one of my favourite side dishes to serve up with any meal, and its particularly good with a Sunday roast.
Course side, Side Dish, sunday roast
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 225kcal

Equipment

  • Small milk pan for the cheese sauce
  • 8 inch, shallow ovenproof dish

Ingredients

  • 20 g Butter
  • 30 g Plain flour
  • 350 ml Semi skimmed milk
  • 50 g Cheddar grated
  • 1 medium cauliflower leaves removed and cut into florets (600g)

For the topping

  • 30 g Cheddar grated
  • Black pepper
  • Freshly chopped parsley

Instructions

  • Start by making the roux. To make the roux place a small milk pan on a medium heat and add 20g of butter. When the butter has melted, stir in 30g plain flour to form a paste - this paste is the roux.
  • The next step is to turn the roux into a white sauce (or bechamel sauce). To do this gradually add 350ml of semi skimmed milk to the roux whilst continuing to heat and stir.
  • Once all the milk has been added, you are left with a silky smooth white sauce. Turn the pan down to a low heat and add 50g of grated cheese. Stir in until fully melted into the sauce.
  • Next, spread cauliflower florets across the base of an 8 inch, shallow ovenproof dish. Pour over the cheese sauce ensuring all the cauliflower is covered.
  • Top with a scattering of extra grated cheese and some black pepper.
  • Then bake at 180 degrees C for 15 minutes. Remove from the oven and check if the cauliflower is cooked and soft enough by skewering with a knife. If not return, to the oven for a further 5 minutes.
  • Once cooked, if the top isn't as golden brown as you would like it, place under the grill on a high heat for a couple of minutes or until you are happy with the colour.

Video

Notes

Flour: Use plain or all purpose flour.
Butter: Butter is required to form the roux, which is the base of the sauce.
Cheese: The simplest cheese sauce uses cheddar and here I have used a medium cheddar. However, you could substitute with other types of cheese for a variety of flavours. Try with red leicester, mozzarella or a blue cheese if you like strong flavours.
Parsley and black pepper: Optional
Variations: Try this cheese sauce over broccoli or leeks or use it to make macaroni cheese. For something a little different why not have a go at sprouts in cheese sauce.
Preventing a lumpy cheese sauce: When adding the milk to the roux (paste) it is essential to stir continuously. Stopping stirring will cause lumps to form and no amount of stirring after this will get rid of them. You can also remove the pan from the heat as you need to if you feel its getting too hot or if you can't stir fast enough to stop lumps forming.
Preventing a skin forming on the sauce: When the sauce has been made and is removed from the heat it will immediately start to cool. During this process a skin will start to form on top of the sauce. This may happen before you get chance to pour it over the cauliflower. To prevent this, place a piece of cling film directly onto the surface of the sauce as soon as you take it off the heat. When you are ready to use, remove the cling film and use a spoon to scrape any sauce off the cling film and back into the pan.
Why is my cauliflower cheese watery?: Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery. I would advise to not bake for longer than 20-25 minutes. If by this point its not quite brown enough on top, remove from the oven and place under the grill on high for 1-2 minutes.

Nutrition

Serving: 272g | Calories: 225kcal | Carbohydrates: 18g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 246mg | Potassium: 583mg | Fiber: 3g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 72mg | Calcium: 282mg | Iron: 1mg

This post was first published in January 2020. Updated in January 2021 with new ingredients photo, step-by-step photos and recipe tips.

The post Cauliflower Cheese appeared first on ProperFoodie.

]]>
https://properfoodie.com/cauliflower-cheese/feed/ 5
Italian Pasta Salad https://properfoodie.com/italian-pasta-salad/ https://properfoodie.com/italian-pasta-salad/#respond Fri, 24 Sep 2021 14:19:24 +0000 https://properfoodie.com/?p=10857 A fresh and vibrant Italian pasta salad made with wholegrain pasta, juicy tomatoes and creamy mozzarella. This nutritious and full flavoured pasta salad is perfect for dishing out at lunches or parties and is great as an on the go snack or working lunch. Make this Italian Pasta salad recipe in just 15 minutes and...

Read More

The post Italian Pasta Salad appeared first on ProperFoodie.

]]>
A fresh and vibrant Italian pasta salad made with wholegrain pasta, juicy tomatoes and creamy mozzarella. This nutritious and full flavoured pasta salad is perfect for dishing out at lunches or parties and is great as an on the go snack or working lunch. Make this Italian Pasta salad recipe in just 15 minutes and enjoy topped with fresh basil and a homemade Italian dressing.

Large bowl filled with cooked fusilli pasta, colourful tomatoes, cucumber, mozzarella pearls and topped with basil leaves and grated pecorino.
[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Italian Pasta salad is one of those recipes that literally has everything going for it. Its easy to make, easy to store, great for meal prep and really useful for using up any leftovers.

The best thing about pasta salad is the variety of ingredients that can be used; from different types of pasta to numerous different fruits, vegetable and cheeses. Also, as its a cold dish, its easy to store in the fridge keeping everything lovely and fresh and crisp.

🥘 Ingredients

To make a large bowl of Italian pasta salad at home you will need:

Italian pasta salad ingredients.

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Pasta: This recipe uses wholegrain fusilli, but any type of small pasta will work well.

Tomatoes: Use fresh, vine ripened tomatoes. For an extra vibrant salad look for different colours of tomatoes (heritage/heirloom).

Mozzarella: A soft Italian cheese is essential for making this Italian pasta salad. Use small pearls of mozzarella or alternatively tear up a larger ball. Burrata is also a great option. Look for vegetarian alternatives if you are making a vegetarian salad.

Pecorino cheese: This is optional and can also be substituted with parmesan. Look for vegetarian alternatives if you are making a vegetarian salad.

Fresh basil and parsley: Fresh herbs are just the best taste in salads and I highly recommend using fresh basil at the very least. Especially in this Italian salad as it pairs perfectly with the tomatoes and mozzarella

Cannellini Beans: Beans are an optional extra and are used here to bulk out the salad and boost the protein content without adding meat.

🔪 Step by step instructions

  1. Cook the pasta in boiling water for 10 minutes until al dente (or according to packet instructions). Place the cooked pasta and pasta salad ingredients in a large mixing bowl and toss together well.
  2. In a small bowl mix together 2 tablespoon olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 teaspoon wholegrain mustard, juice of half a lemon and 1 teaspoon Italian seasoning.
  3. Pour the dressing over the pasta salad and mix in.
  4. Top with freshly grated pecorino and basil leaves.Step by step images of how to make Italian pasta salad.

💭 Expert tips

  • For extra colour use green, red and yellow tomatoes. Heritage or heirloom tomatoes are usually the best option.
  • Make sure the cooked pasta is fully cooled before adding to the salad. To do this, drain into a sieve then rinse in cold water until the pasta is cold to the touch. There are 2 reasons for doing this. Firstly, to stop the cooking process and ensure the pasta doesn't go soggy. Secondly, to make sure that the rest of the ingredients stay crisp and fresh.
  • If you are cooking pasta for a warm dish, then it is not necessary to rinse the pasta. Instead add straight to the sauce like in this salmon pasta recipe or this salmon and prawn linguine.
  • To boost the protein content of this salad, without adding meat, add in a tin of drained cannellini beans.

❓ Frequently asked questions

How to store?

Pasta salad will last 3 to 4 days if covered with a sealable lid or cling film and kept in the fridge. This recipe a great option for meal prep and will easily provide meals for 3 or 4 days.

How to you stop cooked pasta from sticking together?

To ensure the pasta doesn't stick together make sure the cooking water is boiling and stir the pasta well as soon as its placed into the water. After cooking rinse under cold water. If you aren't using the pasta right away it may eventually start to stick together. All you need to do is rinse the pasta under cold water again and toss until the pieces separate.

Can this recipe be made in advance?

Yes pasta salad can be made up to 3 days in advance then covered and stored in the fridge until ready to serve.

Large bowl filled with Italian Pasta Salad with a serving spoon and small bowl of grated pecorino cheese in the background.

🥗 Other delicious salad recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Large bowl filled with cooked fusilli pasta, colourful tomatoes, cucumber, mozzarella pearls and topped with basil leaves and grated pecorino.
Print

Italian Pasta Salad

A fresh and vibrant Italian pasta salad made with wholegrain pasta, juicy tomatoes and creamy mozzarella. This nutritious and full flavoured pasta salad is perfect for dishing out at lunches or parties and is great as an on the go snack or working lunch. Make this Italian Pasta salad recipe in just 15 minutes and enjoy topped with fresh basil and a homemade Italian dressing.
Course Dinner, lunch, party food
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 450kcal

Equipment

  • Large pan to cook pasta
  • Large mixing bowl for the pasta salad
  • Small bowl to make the dressing

Ingredients

For the Pasta Salad

  • 250 g Wholewheat fusilli pasta dried uncooked
  • 500 g heritage and/or baby tomatoes roughly chopped
  • 100 g cucumber chopped into small cubes
  • 80 g Red bell pepper chopped into small cubes
  • 60 g Black olives halved
  • 100 g Mozzarella pearls or large ball torn up
  • Handful of basil leaves roughly torn
  • Handful of fresh parsley finely chopped
  • Half tin of cannellini beans optional

For the Italian Dressing

  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar or any alternative cider vinegar
  • 1 teaspoon Honey
  • 1 teaspoon Wholegrain mustard
  • ½ a lemon
 juiced
  • 1 teaspoon Italian seasoning

Toppings

  • 25 g Freshly grated pecorino cheese or alternative hard cheese
  • Extra basil leaves

Instructions

  • Cook the pasta in boiling water for 10 minutes until al dente (or according to packet instructions). Place the cooked pasta and pasta salad ingredients in a large mixing bowl and toss together well.
    250 g Wholewheat fusilli pasta dried, 500 g heritage and/or baby tomatoes roughly chopped, 100 g cucumber chopped into small cubes, 80 g Red bell pepper chopped into small cubes, 60 g Black olives halved, 100 g Mozzarella pearls or large ball torn up, Handful of basil leaves roughly torn, Handful of fresh parsley finely chopped, Half tin of cannellini beans
  • In a small bowl mix together olive oil, apple cider vinegar, honey, wholegrain mustard, lemon juice and Italian seasoning.
    2 tablespoon extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Honey, 1 teaspoon Wholegrain mustard, ½ a lemon
 juiced, 1 teaspoon Italian seasoning
  • Pour the dressing over the pasta salad and mix in.
  • Top with freshly grated pecorino and basil leaves.
    25 g Freshly grated pecorino cheese, Extra basil leaves

Video

Notes

How to store? Pasta salad will last 3 to 4 days if covered with a sealable lid or cling film and kept in the fridge. This recipe a great option for meal prep and will easily provide meals for 3 or 4 days.
How to you stop cooked pasta from sticking together? To ensure the pasta doesn't stick together make sure the cooking water is boiling and stir the pasta well as soon as its placed into the water. After cooking rinse under cold water. If you aren't using the pasta right away it may eventually start to stick together. All you need to do is rinse the pasta under cold water again and toss until the pieces separate.
Can this recipe be made in advance? Yes pasta salad can be made up to 3 days in advance then covered and stored in the fridge until ready to serve.
Pasta: This recipe uses wholegrain fusilli, but any type of small pasta will work well.
Tomatoes: Use fresh, vine ripened tomatoes.
Mozzarella: A soft Italian cheese is essential for making this Italian pasta salad. Use small pearls of mozzarella or alternatively tear up a larger ball. Burrata is also a great option. Look for vegetarian alternatives if you are making a vegetarian salad.
Pecorino cheese: This is optional and can also be substituted with parmesan. Look for vegetarian alternatives if you are making a vegetarian salad.
Fresh basil and parsley: Fresh herbs are just the best taste in salads and I highly recommend using fresh basil at the very least. Especially in this Italian salad as it pairs perfectly with the tomatoes and mozzarella.
Cannellini Beans: Beans are an optional extra and are used here to bulk out the salad and boost the protein content without adding meat.
Tips:
  • For extra colour use green, red, orange and yellow tomatoes. Heritage or heirloom tomatoes are usually the best option.
  • Make sure the cooked pasta is fully cooled before adding to the salad. To do this, drain into a sieve then rinse in cold water until the pasta is cold to the touch. There are 2 reasons for doing this. Firstly, to stop the cooking process and ensure the pasta doesn't go soggy. Secondly, to make sure that the rest of the ingredients stay crisp and fresh.
  • If you are cooking pasta for a warm dish, then it is not necessary to rinse the pasta. Instead add straight to the sauce like in this salmon pasta recipe or this salmon and prawn linguine.

Nutrition

Serving: 296g | Calories: 450kcal | Carbohydrates: 61g | Protein: 19g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 417mg | Potassium: 553mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2061IU | Vitamin C: 63mg | Calcium: 250mg | Iron: 5mg

This post was first published in Aug 2019. Updated in Sept 2021 with an improved photos, and new step by step instructions and expert tips.

The post Italian Pasta Salad appeared first on ProperFoodie.

]]>
https://properfoodie.com/italian-pasta-salad/feed/ 0
Mexican Chilli Con Carne (with cannellini beans) https://properfoodie.com/smokey-chilli-con-carne-cannellini/ https://properfoodie.com/smokey-chilli-con-carne-cannellini/#comments Fri, 16 Jun 2017 18:44:29 +0000 https://properfoodie.com/?p=4243 This Mexican Chilli con carne recipe uses smoked paprika, ground cumin, chilli powder and tomatoes for the base of the sauce. These ingredients are combined and left to simmer gently for few hours reducing down and infusing to create a wonderfully rich and smokey sauce. 👩🏻‍🍳 Why make this recipe When it comes to easy...

Read More

The post Mexican Chilli Con Carne (with cannellini beans) appeared first on ProperFoodie.

]]>
This Mexican Chilli con carne recipe uses smoked paprika, ground cumin, chilli powder and tomatoes for the base of the sauce. These ingredients are combined and left to simmer gently for few hours reducing down and infusing to create a wonderfully rich and smokey sauce.

chilli con carne in half a bowl with rice in the other half and a second bowl of chilli in the background.
[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

When it comes to easy weeknight recipes, chilli con carne has to be in the running. Its so quick to prepare and most of the ingredients are store cupboard or fridge basics. Once prepared, Mexican chilli con carne always benefits from a long, slow cook, either in the oven or slow cooker. The longer you leave it the thicker and more flavoursome the chilli. The kidney beans have been swapped for cannellini beans and the chilli is made extra rich and fragrant by the addition of cocoa powder and smoked paprika.

🥘 Ingredients

To make Mexican chilli con carne at home you will need:

ingredients to make chilli con carne

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Cannellini beans: cannellini beans have a soft texture and a light colour. But these can be replaced with the usual kidney bean if you prefer.

Bell pepper and celery: The bell pepper and celery are used in this recipe to add extra flavour and a more chunky texture, but again if you prefer you can leave these out.

Cocoa powder and Worcestershire sauce: To make this dish extra special I use Cocoa powder and Worcestershire sauce as my 'secret chilli ingredients'. Both add a rich flavour to the sauce which cuts through the sweet tomatoes and smokey spices. However, both of these are optional and if you prefer you can just leave them out.

🔪 Step by step instructions

  1. Pre heat oven to 160°C/320°F. Add ½ tablespoon olive oil, 1 finely chopped onion, minced garlic cloves and 2 roughly chopped celery sticks to a large pan and stir fry. Then add the mince meat to the pan and roughly break up with a wooden spoon. 
  2. As the meat starts to cook add 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon hot chilli powder and 1 finely chopped red chilli pepper.
  3. Next add 2 tins of chopped tomatoes, 200g sliced baby tomatoes, 2 tablespoon tomato puree and 1 beef stock cube dissolved in a small amount of boiling water. Stir well then bring to a simmer.
  4. Add the chopped red bell pepper, 1 tablespoon cocoa powder, 2 tablespoon Worcestershire sauce and 1 tin of cannellini beans. Mix together well and then cover with a lid or tin foil.step by step images of how to make chilli con carne steps 1-4.
  5. Place in the centre of a preheated oven and cook at 160°C/320°F for 2 hours. Check and stir half way through. Alternatively transfer to a slow cooker and cook on medium for 6-7 hours.
  6. Once cooked remove from the oven. Stir through some freshly chopped coriander and serve in bowls with rice, fresh chillies and soured cream.Images of how to make chilli con carne for recipe steps 5 and 6

💭 Expert tips

  • Use 2 chilli peppers or 2 teaspoon of hot chilli powder if you like your chilli super spicy
  • Instead of dissolving the stock cube in boiling water, try crumbling directly into the chilli so as not to water down the dish.
  • If you are short on time you can simmer the chilli on the stove for an hour or so instead of in the oven or slow cooker. However, for best results always cook in the oven.

❓ Frequently asked questions

How to store?

Once cooked allow to fully cool then transfer to sealable containers and refrigerate for up to 3 days or freeze for up 3 months. To defrost leave on the side overnight or in the fridge for 24 hours

Can cook chilli con carne in the slow cooker?

This chilli is best when loaded into an ovenproof dish and then slow cooked in the oven for a few hours. However, it can also be cooked in the slow cooker and this is a great option if you are out all day. Cook on medium in the slow cooker for 6-7 hours.

What to serve with chilli con carne?

The simplest is a nice helping of boiled rice, which can be made a little more interesting by stirring through some freshly chopped coriander and parsley. Being Mexican, Chilli con carne is also fantastic when served with tortilla chips, avocado, guacamole, soured cream, grated cheese and fresh coriander.

Why add cocoa to chilli?

Cocoa powder seems like an odd addition to a savoury dish. However, don't be put off as it really does make this dish extra special. The bitter flavour of the dark chocolate powder cuts through the sweet tang from the tomatoes and balances out the fiery heat from the chillies. You will also note that the cocoa helps to smooth out the chilli as it melts into the sauce - well worth a try!

chilli con carne in a bowl with rice, green chillies, soured cream and fresh coriander

🌯 Other Mexican recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

chilli con carne in a bowl with cannellini beans and rice.
Print

Mexican Chilli Con Carne Recipe (with cannellini beans)

This Mexican Chilli con carne recipe uses smoked paprika, ground cumin, chilli powder and tomatoes for the base of the sauce. These ingredients are combined and left to simmer gently for few hours reducing down and infusing to create a wonderfully rich and smokey sauce.
Course Dinner, Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people
Calories 492kcal

Ingredients

  • ½ tablespoon Olive oil
  • 1 Onion finely chopped (200g)
  • 2 Garlic cloves finely chopped or minced
  • 2 celery sticks roughly chopped (120g)
  • 500 g mince meat ground meat
  • 1 teaspoon Smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon Hot chilli powder
  • 1 red chilli pepper deseeded and finely chopped (20g)
  • 2 tins chopped tomatoes
  • 200 g baby tomatoes halved
  • 2 tablespoon tomato puree
  • 1 beef stock cube
  • 1 red bell pepper deseeded and diced (130g)
  • 1 tablespoon Cocoa powder optional
  • 2 tablespoon Worcestershire sauce Lea and Perins (optional)
  • 1 tin of cannellini beans drained and rinsed
  • Handful of fresh coriander
  • Soured cream and extra sliced chillies to serve

Instructions

  • Pre heat oven to 160°C/320°F. Place a large wok or frying pan on medium heat. Add the olive oil, onion, minced garlic cloves and 2 roughly chopped celery sticks. Stir fry until the onions and celery are soft.
    ½ tablespoon Olive oil, 1 Onion, 2 Garlic cloves, 2 celery sticks
  • Next add the mince meat to the pan and roughly break up with a wooden spoon.
    500 g mince meat
  • As the meat starts to cook add smoked paprika, ground cumin, hot chilli powder and 1 finely chopped red chilli pepper.
    1 teaspoon Smoked paprika, 1 teaspoon ground cumin, 1 teaspoon Hot chilli powder, 1 red chilli pepper
  • Stir the spices into the meat and continue to cook until brown all over.
  • Next add the tinned tomatoes, baby tomatoes, tomato puree and 1 beef stock cube dissolved in a small amount of boiling water.
    2 tins chopped tomatoes, 200 g baby tomatoes, 2 tablespoon tomato puree, 1 beef stock cube
  • Stir well to combine all the ingredients then bring to a simmer and allow to cook gently for 5 minutes.
  • Then add the chopped red bell pepper, 1 tablespoon cocoa powder, and 2 tablespoon Worcestershire sauce.
    1 red bell pepper, 1 tablespoon Cocoa powder, 2 tablespoon Worcestershire sauce
  • Next add 1 tin of cannellini beans, drained and rinsed. Mix together well and then cover with a lid or tin foil.
    1 tin of cannellini beans
  • Place in the centre of a preheated oven and cook at 160°C/320°F for 2 hours. Check and stir half way through. Alternatively transfer to a slow cooker and cook on medium for 6-7 hours.
  • Once cooked remove from the oven. Stir through some freshly chopped coriander and serve in bowls with rice, fresh chillies and soured cream.
    Handful of fresh coriander, Soured cream and extra sliced chillies to serve

Video

Notes

Serving suggestions: Rice, fresh chillies, tobacco sauce, tortilla chips, avocado, guacamole, soured cream, grated cheese and fresh coriander.
Can you freeze this recipe? Once cooked allow to fully cool then transfer to sealable containers and freeze for up 3 months. To defrost leave on the side overnight or in the fridge for 24 hours.
Can you reheat cooked chilli? If the chilli has been cooled and then stored correctly (freezer for up to 3 months or fridge for up to 3 days) then it can be reheated. Reheat in the microwave or in a large pan on the stove until piping hot.
What can I use instead of kidney beans? Usually kidney beans are added to chilli - however, any bean will do. In this recipe I’ve used cannellini beans as I prefer the texture and colour.
Expert tips:
  • Use 2 chilli peppers or 2 teaspoon of hot chilli powder if you like your chilli super spicy
  • Instead of dissolving the stock cube in boiling water, try crumbling directly into the chilli so as not to water down the dish.
  • If you are short on time you can simmer the chilli on the stove for an hour or so instead of in the oven or slow cooker. However, for best results always cook in the oven.

Nutrition

Serving: 584g | Calories: 492kcal | Carbohydrates: 114g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1170mg | Potassium: 427mg | Fiber: 9g | Sugar: 90g | Vitamin A: 1914IU | Vitamin C: 66mg | Calcium: 75mg | Iron: 3mg

This post was first published in Jun 2017. Updated in Aug 2021 with an improved recipe and photos, and new step by step instructions and expert tips.

The post Mexican Chilli Con Carne (with cannellini beans) appeared first on ProperFoodie.

]]>
https://properfoodie.com/smokey-chilli-con-carne-cannellini/feed/ 8
Basil Pesto Recipe https://properfoodie.com/basil-pesto/ https://properfoodie.com/basil-pesto/#comments Tue, 10 Aug 2021 19:45:15 +0000 https://properfoodie.com/?p=1482 Homemade pesto recipe made with fresh basil leaves, pine nuts and grated parmesan. Freshly made in just 5 minutes and bursting with aromatic flavours and an intense green colour. This is pesto at its best! Find out how to make and store this vibrant pesto recipe so you always have a jar ready to go...

Read More

The post Basil Pesto Recipe appeared first on ProperFoodie.

]]>

Homemade pesto recipe made with fresh basil leaves, pine nuts and grated parmesan. Freshly made in just 5 minutes and bursting with aromatic flavours and an intense green colour. This is pesto at its best!

Find out how to make and store this vibrant pesto recipe so you always have a jar ready to go in the fridge.

Homemade basil pesto in an open jar with a teaspoon of pesto held above the jar.
Homemade Basil Pesto
[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Basil pesto is great to have handy in the fridge. Especially if its homemade. You can't beat the intense, aromatic flavours that come from making pesto yourself at home. This recipe is nice and easy and super quick. So even if you have next to no time you can make the recipe in less than 10 minutes and be getting on with the rest of your day. 

Pesto is the perfect partner to so many foods that it will always provide you with a great dinner at the drop of a hat. Mix it with some diced, pan fried chicken and serve with rice or in a wrap. Add it to some freshly cooked pasta or pour over some ravioli. Mix it into a couscous or quinoa salad or drizzle over baked fish. 

🥘 Ingredients

To make basil pesto at home you will need:

The ingredients required to make homemade basil pesto.

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Pine nuts: Pine nuts are the best option for this recipe but if you can't get hold of any a good substitute would be cashew nuts or pecans. Walnut pesto is also an option.

Parmesan: For a vegetarian version replace parmesan with vegetarian cheese.

🔪 Step by step instructions

  1. Place the basil leaves, garlic clove, pine nuts and salt into a blender or food processor. Add just half of the oil.
  2. Pulse into a paste adding more oil if needed.
  3. Grate the parmesan and stir in a bit at a time until you are happy with the taste and texture.
  4. Taste and add more salt, parmesan or oil depending on the taste and consistency you are after.Step by step images of how to make homemade basil pesto

💭 Expert tips

  • Only add half of the oil to begin with. Blend and then check the consistency before adding more oil if needed.
  • Grate the parmesan separately then stir in to the blended pesto. This improves the texture and gives more control over the taste and amount of parmesan

❓ Frequently asked questions

How to store?

Transfer the pesto to a sealable jar or container. Store in the fridge for up to 2 weeks or freeze for up to 3 months. To defrost leave on the side overnight. If freezing I recommend freezing small amounts in small containers so you can defrost as much or as little as you need.

What to serve with basil pesto?

This pesto is great stirred through pasta, rice, couscous, quinoa or any other kind of grain. I also love to use it as a topping on ravioli, roasted sweet potato, chargrilled veggies and pan fried chicken or fish.

For something a little different try basil pesto on a pizza base, over tomato and mozzarella salad or layer into a vegetable lasagna or aubergine parmigiana.

A small jar with the lid off filled with homemade basil pesto.

🍯 Other homemade pestos and pastes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Homemade basil pesto in an open jar with a teaspoon of pesto held above the jar.
Print

Basil Pesto Recipe

Homemade pesto recipe made with fresh basil leaves, pine nuts and grated parmesan. Freshly made in just 5 minutes and bursting with aromatic flavours and an intense green colour. This is pesto at its best!
Course Appetizer, condiment, dip, party food, paste, sauce, Side Dish, Snack
Cuisine Italian
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 people
Calories 217kcal

Ingredients

  • 1 garlic clove peeled and roughly chopped
  • 75 g fresh basil leaves
  • 30 g pine nuts
  • Pinch sea salt
  • 100 ml olive oil
  • 50 g parmesan grated

Instructions

  • Place the basil leaves, garlic clove, pine nuts and salt into a blender or food processor. Add just half of the oil.
    1 garlic clove, 75 g fresh basil leaves, 30 g pine nuts, Pinch sea salt, 100 ml olive oil
  • Pulse into a paste adding more oil if needed.
  • Grate the parmesan and stir in a bit at a time until you are happy with the taste and texture.
    50 g parmesan
  • Taste and add more salt, parmesan or oil depending on the taste and consistency you are after.

Notes

How to store? Transfer the pesto to a sealable jar or container. Store in the fridge for up to 2 weeks or freeze for up to 3 months. To defrost leave on the side overnight. If freezing I recommend freezing small amounts in small containers so you can defrost as much or as little as you need.
What to serve with basil pesto? This pesto is great stirred through pasta, rice, couscous, quinoa or any other kind of grain. I also love to use it as a topping on ravioli, roasted sweet potato, chargrilled veggies and pan fried chicken or fish. 

For something a little different try basil pesto on a pizza base, over tomato and mozzarella salad or layer into a vegetable lasagna or aubergine parmigiana.
Pine nuts: Pine nuts are the best option for this recipe but if you can't get hold of any a good substitute would be cashew nuts or pecans. Walnut pesto is also an option.
Parmesan: For a vegetarian version replace parmesan with vegetarian cheese. Tips: Only add half of the oil to begin with. Blend and then check the consistency before adding more oil if needed. Grate the parmesan separately then stir in to the blended pesto. This improves the texture and gives more control over the taste and amount of parmesan
Tips:
  • Only add half of the oil to begin with. Blend and then check the consistency before adding more oil if needed.
  • Grate the parmesan separately then stir in to the blended pesto. This improves the texture and gives more control over the taste and amount of parmesan

Nutrition

Calories: 217kcal | Carbohydrates: 1g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 6mg | Sodium: 135mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 726IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 1mg

This post was first published in Oct 2015. Updated in Aug 2021 with an improved recipe and photos, and new step by step instructions and expert tips.

The post Basil Pesto Recipe appeared first on ProperFoodie.

]]>
https://properfoodie.com/basil-pesto/feed/ 1
Easy Recipes For Avocado https://properfoodie.com/easy-avocado-recipes/ https://properfoodie.com/easy-avocado-recipes/#respond Tue, 27 Jul 2021 11:40:52 +0000 https://properfoodie.com/?p=9187 Did ever you buy avocados and then, after having half of one on a salad, wondered what on earth you were going to do with the rest? Get some inspiration for your avocados with this simple avocado guide. Including lots of easy recipes for avocado. Plus, find out all you need to know about the...

Read More

The post Easy Recipes For Avocado appeared first on ProperFoodie.

]]>

Did ever you buy avocados and then, after having half of one on a salad, wondered what on earth you were going to do with the rest? Get some inspiration for your avocados with this simple avocado guide. Including lots of easy recipes for avocado.

Plus, find out all you need to know about the avocado! Where it comes from, why its so good for you, how to cut it, how to store it, how to stop it going that horrible brown colour and of course how to eat it.

three chicken wraps on a board viewed from above with half a lime squeezed at the side and small bowls of bean salad and smashed avocado above
[feast_advanced_jump_to]

Why eat avocado?

Avocado is a tasty and creamy, super healthy fruit that can be mushed up into a dip or smothered onto toast in seconds.

A good stock of avocados also means that you can have fresh guacamole on tortillas everyday!! Whats not to love?

Avocados are known for their amazing, unique taste and texture and they are also extremely rich in nutrients and antioxidants. An average avocado contains plenty of healthy fats, folate, potassium and fibre. Folate is particularly important for metabolic function. Other foods contain folate but cooking will destroy nearly half of the folate content. Generally not an occurrence with avocados. Although you can bake avocados if the need takes you.

Sliced avocado

One of the easiest recipes for avocado is to simply slice or cube it and serve up with your meal. I love to slice avocado over salad, alongside homemade chilli con carne, inside burritos or wraps or even on a sandwich or burger.

Mango Salsa Recipe
A refreshing mango salsa recipe, great served on its own or loaded on tortilla chips. Made with chunks of avocado, fiery red chilli and a good handful of fresh coriander. A perfect Caribbean starter or side dish and especially great with anything spicy. 
Make this recipe
Bowl of mango salsa with some being scooped out on a tortilla crisp.
Chicken Tinga burritos with homemade chipotle sauce
Spicy chicken burritos stuffed with rice and avocado, served with a homemade fiery Chipotle sauce, Greek yogurt and green chilli.
Make this recipe
Chicken burritos with homemade chipotle sauce
Fajita Spiced Chicken Platter
Spicy fajita chicken salad served with rice.
Make this recipe
Fajita spiced chicken platter with avocado salad
Mexican Chilli Con Carne Recipe (with cannellini beans)
This Mexican Chilli con carne recipe uses smoked paprika, ground cumin, chilli powder and tomatoes for the base of the sauce. These ingredients are combined and left to simmer gently for few hours reducing down and infusing to create a wonderfully rich and smokey sauce.
Make this recipe
chilli con carne in a bowl with cannellini beans and rice.

Smashed avocado

Smashed avocado is as it sounds, mashed up avocado. This is really simple and really quick avocado recipe. First, half the avocado and use the knife to remove the stone (see below for further details on how to cut an avocado). Then with the flesh still in the skin use a fork to mash up the flesh and then turn out into a bowl or over/alongside your meal. This is also the basis for making guacamole.

Simple Guacamole Recipe
A simple and authentic guacamole recipe with creamy avocado, perfect for spreading on your tacos or for dunking in tortillas. Easy to put together in just 5 minutes and a squeeze of lime helps keeps this lovely Mexican dip nice and fresh
Make this recipe
guacamole recipe
Healthy Chicken Wraps
Healthy chicken wraps with paprika chicken and Mexican style side dishes. In this recipe find out how to make these easy and healthy chicken wraps and the best way to season the chicken. Also get the recipes for easy homemade guacamole and three bean salad, which can be added to the wraps or served as side dishes.
Make this recipe
three healthy paprika chicken wraps on a board with a bowl of guacamole in the background

Avocado breakfast

I love to start the day with avocado. Avocado on toast is of course one of the most popular recipes for avocado and its so easy to make. Just smash or slice the avocado and place on top of your toast. Avocado and egg is also a great combination. Why not finish off your avocado toast with a couple of poached eggs or top some scrambled eggs with cubed avocado.

Prepare some avocado in advance for a great breakfast on the go:

Breakfast on the go
These three meal prep breakfasts are great for breakfast on the go. I'm always looking for breakfast ideas for eating at work and breakfasts pots like these are a great solution. They all come in at under 300 calories, take minutes to put together, keep well in the fridge overnight, and are full of healthy nutrients and high in protein.
Make this recipe
breakfast on the go

Avocado sushi

Sushi rolls are another great partner to avocado. Use as a sushi roll filling or as a topping on California rolls or dragon roll sushi. If you want to have a go at making sushi have a look at this guide for homemade sushi rolls.

📋 Homemade Sushi Rolls
Make homemade sushi rolls with my easy to follow, step-by-step guide and recipe video. Get my top tips and tricks and watch the video for making sushi at home. Including how to make sushi rice, maki sushi, California rolls, dragon rolls and nigiri sushi. Plus find out about the fantastic sushi kit I used to make this wonderful sushi platter.
The below will be enough to make a full platter (serves 4) of different sushi rolls or if you prefer a platter of one kind of sushi. See notes below for links to making a variety of homemade sushi rolls.
Make this recipe
homemade sushi rolls platter
📋 California rolls
California rolls with salmon, avocado and cucumber. This simple step by step guide will show you how to make your own California sushi rolls at home. Usually served without raw fish, this sushi roll is a great option for sushi-newbies, kids, and anyone who really can't stand uncooked fish.
Make this recipe
california rolls served on a black slate platter with a pair of chopsticks
📋 Dragon Roll Sushi
Dragon roll sushi is a California roll with thin slices of avocado and salmon lay on the top and following the curve of the roll. In this sushi guide I'll show you how easy it is to perfect the dragon roll at home.
Make this recipe
four pieces of sushi with slices of salmon and avocado on the top to mimic a dragon

How to cut avocado

The avocado can be quite tricky to cut if you've never done it before. The easiest way involves halving with a knife (moving around the stone). Then twist with your hands to separate the two halves. One half will have the stone stuck in the centre.

Next, carefully tap the stone with the blade of the knife so it sticks, then twist and the stone should move away from the flesh with the knife. Finally, with the avocado halves still within the skin, score the flesh with a knife and scoop out the cubed flesh with a spoon. 

How do you store avocado?

Keep ripe avocados in the fridge and unripe avocados on the side at room temperature. Wrap a cut avocado in cling film and keep in the fridge. If you can, leave the cut avocado in its skin and squeeze lemon or lime juice over any exposed flesh. Leftover avocado can also be pureed and frozen for up to 6 months.

How do you stop avocado going brown?

Avocado flesh oxidises very quickly once cut and exposed to the air (much like apple). In order to prevent the avocado from going brown squeeze lemon or lime juice over the exposed flesh. If making guacamole mix the citrus juice directly into the dip using around half a tablespoon of juice per avocado.

Can you eat avocado raw?

Avocado is usually eaten raw although it can be cooked. Baked avocado and eggs is a popular cooked avocado recipe. This is where the egg is cracked into half of an avocado and then baked until the egg is cooked through. However, its worth noting that the cooking process will reduce some of the fruits nutritional content.

Can you grow avocados yourself?

An avocado tree is a tropical plant and prefers a warm climate. However, it is possible to grow avocados in the UK. However, you need to grow the avocado plant inside or in a greenhouse and allow bees to pollinate the flowers. Do bear in mind that it can take 10 years for avocado trees to produce fruit! Check out this avocado trees article for more info on growing and caring for avocado plants.

About the avocado

The avocado (Persea Americana) is a fruit originating from Mexico, with evidence of avocado consumption dating back to 10,000BC. Avocados are classed as single-seeded berries as they grow on trees and are the matured ovary of a flower. They have a tough outer skin and contain a seed in the middle, much like a peach. The skin and seed make up about 33% of the whole weight of the avocado. More amazing avocado facts here!

Are avocados good for you?

Avocados have many benefits, here are a few reasons to include them in your diet:

  • Avocados are unique amongst other fruits and vegetables, in that they are much more nutrient dense and high in antioxidants. As well as providing antioxidants and dietary fibre, the avocado also contains healthy fats and so helps to promote a healthy lipid blood profile.
  • One half of an average avocado consists of: 114kcal, 5.9g carbohydrate, 0.2g sugar, 1.34g protein, 4.6g dietary fibre, 5.5mg sodium, 10.5g total fat and 6.7g monounsaturated fat. Amounts may vary depending on the size, season and ripeness of the fruit.
  • Avocado can be classed as a mediterranean-style food, although not traditionally part of the mediterranean diet. This is due to its high antioxidant, high fibre and and high monounsaturated fatty acid content. Therefore, the avocado may be able to claim the same health benefits as foods such as olive oil, oily fish, whole grains and other high fibre fruit and veg.
  • Avocados are also a farm to market food and require no processing, preservatives or taste enhancers. Their naturally tough skin reduces the need for packaging (and so plastics!!) and also provides some resistance against pests and disease.
  • The name of the avocado comes from the word 'ahuacatl', which is from the Nahuatl language spoken by the indigenous people of Mexico and El Salvador. The word itself refers to a part of the male anatomy that the shape of the avocado happens to resemble. The ancient Aztecs believed that the fruit helped to promote fertility. Funnily enough the fruit does contain high levels folate. Folate is important for metabolic pathways and cell division, which is essential in pregnancy when cells are dividing rapidly.

What does avocado taste like?

Avocado has a subtle, mild, creamy taste, which is very distinct. Avocado is mainly found in savoury dishes but is used in desserts in some parts of the world. Due to its creamy texture avocado is a great replacement for processed condiments such as mayonnaise. As the avocado is Mexican, its generally paired with Mexican flavours such as chilli and lime.

Avocado supply and demand

You may have noticed that avocados aren't cheap and prices are going up. This is all to do with the increase in demand for avocados in recent years. In addition, avocado growth requires huge quantities of water. Avocados are having a huge environmental, economical and social impact. Its worth bearing this in mind as we guzzle down our daily avocado fix. Find out more in the above link.

When to eat avocados

Avocados are imported into the UK (mainly from Spain) and so are available year round. If you want an extra special reason to eat avocados then make a note of its celebratory days:

The post Easy Recipes For Avocado appeared first on ProperFoodie.

]]>
https://properfoodie.com/easy-avocado-recipes/feed/ 0
Roasted Cauliflower Salad https://properfoodie.com/roasted-cauliflower-salad-lemon-herb-dressing/ https://properfoodie.com/roasted-cauliflower-salad-lemon-herb-dressing/#comments Mon, 19 Jul 2021 21:21:28 +0000 https://properfoodie.com/?p=8196 Roasted cauliflower salad with a lemon herb dressing. Nutty quinoa mixed with roasted cauliflower and chickpeas. Great for batch cooking and making in advance. This cauliflower salad is packed full of nutrients and tasty ingredients, with everything you need to fill you up and keep you feeling satisfied for the rest of the day. 👩🏻‍🍳...

Read More

The post Roasted Cauliflower Salad appeared first on ProperFoodie.

]]>

Roasted cauliflower salad with a lemon herb dressing. Nutty quinoa mixed with roasted cauliflower and chickpeas. Great for batch cooking and making in advance. This cauliflower salad is packed full of nutrients and tasty ingredients, with everything you need to fill you up and keep you feeling satisfied for the rest of the day.

Quinoa and roasted cauliflower salad with lemon & herb dressing, served in a small bowl sat on a blue napkin.

👩🏻‍🍳 Why make this recipe

This roasted cauliflower salad is all about making a few healthy ingredients taste good together. The charred cauliflower and lemon infused quinoa mix together to create the base for a nutritious and full flavoured salad. Its easy to prepare and once made it can be stored in the fridge and used over several days.

🥘 Ingredients

To make this cauliflower salad recipe you will need:

Ingredients for making roasted cauliflower salad.

Ingredient notes

See recipe card at the bottom for full recipe and ingredients quantities.

Quinoa: Can be with your preferred grain. For a similar favour and nutrient content replace with brown rice. Or try with white rice, wild rice, couscous, barley buckwheat or bulgur wheat.

Chickpeas: Optional. Can be substituted for another pulse or bean.

Apple: Apple adds a sweet flavour to this citruses salad, which pairs perfectly with the crunchy hazelnuts and earthy quinoa. Can be substituted for your preferred fruit, try with dried cranberries, chopped mango or halved grapes.

Parsley: Optional but helps to brighten up the flavour and appearance of the salad

Hazelnuts: optional, leave out if your prefer or replace with another type of nut such as cashews, walnuts, almonds or peanuts.

Lemon, oil, dijon and creme fraishe: all of these are needed to make the salad dressing. If you prefer, swap for a salad dressing of your choosing.

🔪 Step by step instructions

  1. Pre heat oven to 200 degrees C. Chop the florets off the main stem of the cauliflower then chop into smaller bitesized pieces.
  2. Place chopped cauliflower florets in a bowl along with the drained chickpeas, oil, salt and pepper and lemon juice.
  3. Toss together well with your hands then transfer to a baking tray and bake in the preheated  oven for 30 minutes, shuffling the mixture half way through.
  4. Whilst the cauliflower is cooking place the quinoa in small saucepan with a wedge of lemon and covered with double the amount water. Simmer on medium heat for 15 minutes.Collage of 4 images showing step by step how to make this this recipe for steps 1-4.
  5. With the cauliflower in the oven and the quinoa cooking in the pan, the dressing can be prepared. In a small bowl or container mix together the oil, mustard, creme fraiche, parsley, salt and lemon juice. Chill in the fridge until ready to serve.
  6. After the quinoa has been simmering for 15 minutes, take off the heat but do not remove the lid. Set to one side and leave with the lid on for 10 minutes.
  7. When the cauliflower is cooked remove from the oven and transfer to a large bowl. Remove the lid from the quinoa and discard the wedge of lemon. Fluff up the quinoa with a fork and then add to the bowl alongside the cauliflower. Next add the chopped apple, hazelnuts, fresh parsley and half of the dressing.
  8. Mix together well then serve with the remaining dressing.Collage of 4 images showing step by step how to make this this recipe for steps 5-8.

💭 Expert tips

  • Cut cauliflower up on the tray that you intend to roast it on so that the bits of cauliflower are caught on the tray (makes it quicker and easier when cleaning up).
  • Roughly chop the cauliflower into bit size chunks. Try not to chop into tiny pieces as these can become mushy upon cooking.
  • Chop the apple up just before mixing into the salad to keep it fresh and prevent any browning.
  • The dressing for this recipe takes seconds to put together and really does transform the salad. The more you make - the better!! Place all the dressing ingredients into a small dish and mix together with a spoon...... Super easy and very tasty. I like to mix half of the dressing directly into the salad and leave the other half to drizzle on top.

❓ Frequently asked questions

Can you eat raw cauliflower?

Yes you can eat cauliflower raw if you prefer. However, its not always advised as our digestives systems aren't able to breakdown the sugars as well as when its cooked. - You can read more about eating raw vegetables here.

Why should I roast the cauliflower?

This recipe makes the most of the roasted flavour of cauliflower. Boiling cauliflower will cook it, but it won't have the same flavour as roasted cauliflower. Roasting cauliflower not only locks in flavour but also lock in its nutrients.

How to store?

This roasted cauliflower salad is excellent for a bit of meal prep. Once made, place in one large bowl and cover or divide up into sealable containers. Keep in the fridge for up to 3 days. Great for making up on a Sunday and having ready for weekday lunches or as a side for your evening meals.

Roasted Cauliflower salad with quinoa and lemon and herb dressing served in a small bowl with part of the larger mixing bowl visible

🍲 Other salad recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Quinoa and roasted cauliflower salad with lemon & herb dressing, served in a small bowl sat on a blue napkin.
Print

Roasted Cauliflower Salad

Roasted cauliflower salad with a lemon herb dressing. Nutty quinoa mixed with roasted cauliflower and chickpeas. Great for batch cooking and making in advance. This salad is packed full of nutrients and tasty ingredients, with everything you need to fill you up and keep you feeling satisfied for the rest of the day.
Course lunch, Main Course, Salad
Cuisine British
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Calories 286kcal

Ingredients

For the roasted Cauliflower:

  • 1 large cauliflower 700g
  • 1 Small tin of chickpeas 210g tin, 130g drained
  • 1 tablespoon Olive oil
  • Salt and pepper
  • ½ a lemon juiced

For the Quinoa:

  • 160 g dried Quinoa
  • ¼ of a lemon

For the Dressing:

  • 1 tablespoon Olive oil
  • 2 teaspoon Dijon mustard
  • 2 tablespoon Creme Fraiche
  • 15 g Freshly chopped parsley
  • Pinch of salt
  • ½ a lemon juiced

For the salad:

  • 1 red apple chopped into cm cubes
  • 50 g chopped hazelnuts
  • 15 g freshly chopped parsley
  • Extra lemon wedges to serve

Instructions

  • Pre heat oven to 200 degrees C. Remove the outer green leaves from the cauliflower and use a large knife to chop the florets off the main stem and then chop into smaller bitesized pieces.
  • Place chopped cauliflower florets in a bowl along with the drained chickpeas, oil, salt and pepper and lemon juice.
  • Toss together well with your hands then transfer to a baking tray and bake in the preheated oven for 30 minutes, shuffling the mixture half way through.
  • Whilst the cauliflower is cooking place the quinoa in small saucepan with a wedge of lemon and covered with double the amount water. Place the pan on a medium heat and bring to the boil, then place on a lid and simmer for 15 minutes.
  • With the cauliflower in the oven and the quinoa cooking in the pan, the dressing can be prepared. In a small bowl or container mix together the oil, mustard, creme fraiche, parsley, salt and lemon juice. Chill in the fridge until ready to serve.
  • After the quinoa has been simmering for 15 minutes, take off the heat but do not remove the lid. Set to one side and leave with the lid on for 10 minutes.
  • When the cauliflower is cooked remove from the oven and transfer to a large bowl. Once the quinoa has been sitting for 10 minutes, remove the lid and discard the wedge of lemon. Fluff up the quinoa with a fork and then add to the bowl alongside the cauliflower. Next add the chopped apple, hazelnuts, fresh parsley and half of the dressing.
  • Mix together well then serve with the remaining dressing.

Video

Notes

Why should I roast the cauliflower? This recipe makes the most of the roasted flavour of cauliflower. Boiling cauliflower will cook it, but it won't have the same flavour as roasted cauliflower. Roasting cauliflower not only locks in flavour but also lock in its nutrients.
How to store? This salad is excellent for a bit of meal prep. Once made, place in one large bowl and cover or divide up into sealable containers. Keep in the fridge for up to 3 days. Great for making up on a Sunday and having ready for weekday lunches or as a side for your evening meals.
TIPS:
  • Cut cauliflower up on the tray that you intend to roast it on so that the bits of cauliflower are caught on the tray (makes it quicker and easier when cleaning up).
  • Roughly chop the cauliflower into bit size chunks. Try not to chop into tiny pieces as these can become mushy upon cooking.
  • Chop the apple up just before mixing into the salad to keep it fresh and prevent any browning.
  • The dressing for this recipe takes seconds to put together and really does transform the salad. The more you make - the better!! Place all the dressing ingredients into a small dish and mix together with a spoon...... Super easy and very tasty. I like to mix half of the dressing directly into the salad and leave the other half to drizzle on top.

Nutrition

Serving: 300g | Calories: 286kcal | Carbohydrates: 36g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 65mg | Potassium: 693mg | Fiber: 8g | Sugar: 7g | Vitamin A: 451IU | Vitamin C: 69mg | Calcium: 70mg | Iron: 3mg

This post was first published in Jan 2019. Updated in July 2021 with improved recipe and photos, and new step by step instructions and expert tips.

The post Roasted Cauliflower Salad appeared first on ProperFoodie.

]]>
https://properfoodie.com/roasted-cauliflower-salad-lemon-herb-dressing/feed/ 3
Thai Green Prawn Curry https://properfoodie.com/thai-green-prawn-curry/ https://properfoodie.com/thai-green-prawn-curry/#comments Sun, 13 Jun 2021 16:40:11 +0000 https://properfoodie.com/?p=17876 A fragrant and creamy Thai green prawn curry recipe with plump and juicy prawns and nutty edamame beans. Make your own Thai green prawn curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week. [feast_advanced_jump_to] 👩🏻‍🍳 Why make this recipe...

Read More

The post Thai Green Prawn Curry appeared first on ProperFoodie.

]]>

A fragrant and creamy Thai green prawn curry recipe with plump and juicy prawns and nutty edamame beans. Make your own Thai green prawn curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.

Thai green prawn curry served in a bowl and topped with fresh basil and chillies.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

A creamy and aromatic curry recipe that can be on the table in 30 minutes. Prawn curry is a great option for a healthy meal and its super easy to just throw the prawns in the pan. No need to chop up any raw meats, so it saves you time and the mess.

This Thai green prawn curry is adapted from the Thai recipes I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand. I've closely match ingredients where I can and used pre ground spices.

🥘 Ingredients

To make this easy Thai green prawn curry you will need:

Ingredients for making Thai green prawn curry.

Ingredient notes

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Prawns: The prawns can be substitute for your preferred meat or fish. See Thai green chicken curry option. For a vegetarian option replace the prawns with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.

Thai green curry paste: For best results I recommend making the Thai green curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.

Edamame beans: Any type of green bean will work well here. I usally opt for soy or green beans. If you want more veg try with tenderstem broccoli, pak choi, baby corn, red onion, finely chopped carrot, aubergine, or courgette..

Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai green sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.

🔪 Step by step instructions

  1. Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
  2. Next add a can  coconut milk and stir well until fully combined with the paste.
  3. Continue to stir until heated through.
  4. Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if gluten free and see expert tips below for other ways to thicken the sauce)Collage of 4 images showing step by step how to make this this recipe for steps 1-4.
  5. Add the raw king prawns to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
  6. Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until prawns are bright pink.
  7. Next, add your choice of vegetables (I added edamame beans) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
  8. Top with fresh basil, fresh chillies and Crispy onions. Dish up and serve with rice.Collage of 4 images showing step by step how to make this this recipe for steps 5-8.

💭 Expert tips

Extra spiciness: If you like your Thai green curry spicy then add chopped, fresh green chillies during cooking or as a topping. Taste the chillies first so you have a rough idea of how much heat you're adding. Use the smaller, thinner finger chillies for extra heat or use the larger green chillies for a milder flavour.

How to make curry sauce thicker: Use full fat coconut milk in the recipe. The reduced fat versions are more watery and so will ultimately thin out the sauce. Coconut milk can also lose its consistency when boiled rapidly over a prolonged period. So even though reducing a sauce does thicken it, rapidly boiling in this instance will not help.

Other options for thickening the Thai green curry sauce include: Add full fat yogurt to the sauce. Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry. Or add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well.

❓ Frequently asked questions

Is this Thai curry hot?

Out of all the Thai currys, Thai green curry is the hottest, despite the belief that Thai red curry is the hotter of the two. This is mainly down to the chillies used in the paste. Green chillies (particularly green birds eye chilli peppers) tend to be hotter than red. So whether the paste is hot or too spicy for you, is dependent on the ingredients used and the amounts.

What is the difference between Thai red and Thai green curry?

The main difference between Thai green and Thai red curry is the colour and the heat, both of which come from the type of paste used (Thai red curry paste or Thai green curry paste).

How much curry paste is needed to make a curry?

2-3 tablespoon of paste is usually enough when making a curry for 2-4 people.

How to store?

Once made, allow the Thai green curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

Is this recipe gluten free?

Yes its gluten free, as long as you don't use the above flour option for thickening. But do always check the packets of the individual ingredients you are using. Generally the main ingredients in this curry are naturally gluten free.

Thai green prawn curry served in a bowl and topped with fresh basil and chillies.

🍛 Other Thai curry recipes:

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Thai green prawn curry served in a bowl and topped with fresh basil and chillies.
Print

Thai Green Prawn Curry

A fragrant and creamy Thai green prawn curry recipe with plump and juicy prawns and nutty edamame beans. Make your own Thai green prawn curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.
Course Dinner, Main Course
Cuisine Thai, Thailand
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Calories 668kcal

Equipment

  • Wok or large shallow pan

Ingredients

  • 3 tablespoon of homemade Thai green paste or shop bought green paste if you’re short on time
  • 400 ml can of full fat coconut milk
  • 1 tablespoon plain flour for thickening - optional do not use if making a gluten free version
  • 250 g king prawns
  • Juice and zest of half a lime
  • 2 teaspoon soft brown sugar
  • Few splashes of fish sauce
  • 150 g frozen edamame beans
  • Basil leaves fresh chillies and crispy onions to serve (optional)
  • Rice to serve optional

Instructions

  • Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
  • Next add a can of coconut milk and stir well until fully combined with the paste.
  • Continue to stir until heated through.
  • Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if gluten free and see expert tips below for other ways to thicken the sauce)
  • Add the raw king prawns to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
  • Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until prawns are bright pink.
  • Next, add your choice of vegetables (I added edamame beans) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
  • Top with fresh basil, fresh chillies and Crispy onions. Dish up and serve with rice.

Notes

Extra spiciness: If you like your Thai green curry spicy then add chopped, fresh green chillies during cooking or as a topping. Taste the chillies first so you have a rough idea of how much heat you're adding. The curry paste already contains chillies so if you're not a fan of too much heat then don't go crazy. Use the smaller, thinner finger chillies for extra heat or use the larger green chillies for a milder flavour.
How to make curry sauce thicker: Use full fat coconut milk in the recipe. Add full fat yogurt to the sauce. Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry. Or add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well.
How much curry paste is needed to make a curry? 2-3 tablespoon of paste is usually enough when making a curry for 2-4 people.
How to store? Once made, allow the Thai green curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.
Is this recipe gluten free? Yes its gluten free, as long as you don't use the above flour option for thickening. But do always check the packets of the individual ingredients you are using. Generally the main ingredients in this curry are naturally gluten free.

Nutrition

Calories: 668kcal | Carbohydrates: 22g | Protein: 39g | Fat: 50g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 315mg | Sodium: 1239mg | Potassium: 894mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3599IU | Vitamin C: 15mg | Calcium: 304mg | Iron: 12mg

The post Thai Green Prawn Curry appeared first on ProperFoodie.

]]>
https://properfoodie.com/thai-green-prawn-curry/feed/ 2
Lamb Pie Recipe https://properfoodie.com/lamb-pies-minted-mash-potato-top/ https://properfoodie.com/lamb-pies-minted-mash-potato-top/#comments Sun, 06 Jun 2021 11:25:28 +0000 https://properfoodie.com/?p=4112 Rich and tender, slow cooked lamb pie encased in crumbly pastry and topped with creamy, horseradish mash potato. The lamb and mint filling is easy to prepare and can be left to cook in the oven or slow cooker for a few hours. This delicious lamb pie recipe is made with a rich, full-flavoured, mint...

Read More

The post Lamb Pie Recipe appeared first on ProperFoodie.

]]>

Rich and tender, slow cooked lamb pie encased in crumbly pastry and topped with creamy, horseradish mash potato. The lamb and mint filling is easy to prepare and can be left to cook in the oven or slow cooker for a few hours. This delicious lamb pie recipe is made with a rich, full-flavoured, mint gravy and is a great twist on the classic shepherds pie.

A slice of lamb and mint pie with a pastry base and mash potato topping, served on a plate with tender stem broccoli.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

This is one of those recipes that you can prepare in advance and then leave to slow cook in the oven whilst you enjoy your day. This incredible lamb pie will fill the house with the most amazing mint gravy aroma and will have you drooling at the oven whilst you wait for the lamb to melt down and the gravy to thicken up.

🥘 Ingredients

To make this Lamb pie recipe you will need:

Ingredients for making lamb pie recipe

Ingredient notes

See recipe card at the bottom for full recipe and ingredients quantities.

Pastry: For ease I've opted for shop bought short crust pastry. If you want to make your own, have a look at my Steak and Ale Pie for an easy shortcrust pastry recipe. For a gluten free version look for gluten free pastry. Double check labels of all ingredients for gluten.

Stock: The stock is the base of the gravy so choose a good quality beef stock. If you can't source any, an oxo cube dissolved in boiling water will do just fine.

Lamb: Leg or shoulder.

Red wine: For the best gravy use good quality red wine. If you would prefer to not add wine then leave it out and make up the quantity with extra beef stock.

Horseradish: Horseradish mash is a great flavour against the rich lamb filling, but its completely optional and just plain mash can be used if preferred.

Flour: The flour is used as a thickening agent. If you are making a gluten free version then opt for a gluten free thickener such as cornflour or potato starch. Double check labels of all ingredients for gluten.

🔪 Step by step instructions

  1. Gently cook onions and garlic
  2. Dust diced lamb with flour, add to the pan and brown.
  3. Add the wine and deglaze the pan. Then gradually add the stock whilst stirring.
  4. Make a gravy paste by adding cold water to the gravy powder. Add the paste, ketchup, Worcestershire sauce and dried mint to the pan. Stir continuously over a gentle heat for 2-3 minutes, ensuring no lumps form.Collage of 4 images showing step by step how to make this this recipe for steps 1-4.
  5. Transfer to slow cooker (low for 6 hours) or ovenproof dish (150°C Fan/300°F for 4 hours).
  6. Place potatoes into a pan with boiling water and simmer for 45 minutes or until soft.
  7. Line a greased, 21cm (8 inch) pie dish with shortcrust pastry. Store in fridge until needed.
  8. Drain and mash up potatoes with milk, butter and horseradish. Then taste and season.  Collage of 4 images showing step by step how to make this this recipe for steps 5-8.
  9. Strain cooked lamb filling through a sieve allowing the gravy to collect in a small pan.  Use a fork to break up and shred the lamb. 
  10. For best results blind bake the pastry. (For blind baking instructions follow link or see notes below). Gently spoon the shredded lamb into the blind baked pastry. Fill to half way up the pastry leaving plenty of room for the mash.
  11. Add the mash over the top of the filling (Piping the mash on is optional but will ensure an even layer of mash on top of your pie).
  12. Cook the pie in the oven at 180°C(Fan)/350°F for 40 minutes. Check after 30 minutes. Collage of 4 images showing step by step how to make this this recipe for steps 9-12.
  13. Remove the lamb pie from the oven and heat the pan of strained gravy. Plate up and serve with your choice of veg and hot mint gravy.

💭 Expert tips

  • Keep the pan reasonably hot when making the filling. This will allow the floured lamb to brown nicely and add to the flavour.
  • Bits of flour and meat that stick to the base of the pan will be easily removed when the wine is added (deglaze). Ensure the pan is hot and on the heat still.
  • If you are preparing the mash potatoes the day before, then transfer to a dish, cool and cover with cling film. Store in the fridge overnight. When ready to use, reheat until just warm in either a pan or the microwave. If the mash appears crumbly upon reheating then mash in more milk until smooth.
  • For an even mash topping, transfer the mash to a large pipping bag. Cut the end off to create a wide opening (1.5cm). Pipe balls of mash onto the top of the filling so it evenly covers the surface. Use a fork to pack down and bring the balls of mash together.

❓ Frequently asked questions

What cut of lamb is best for slow cooking?

The best lamb for this recipe is leg or shoulder. Both are great for slow cooking and will become fall apart, tender in the pan.

How do you cook lamb so its tender?

Tough cuts of lamb, such as leg and shoulder, need to be cooked long and slow for the meat to become tender. Cook for at least 2 hours on a low temperature (150°C Fan/300°F). If the meat is still tough cook for longer.

Do you cook shortcrust pastry before adding filling?

To prevent a soggy bottom its always best to blind bake a pastry, particular if you are adding a wet filling. To do this line the pie dish with the pastry then prick all over with a fork. Line the pastry with a scrunched up piece of baking paper. Weight down the paper with dried pasta/baking beans. Bake for 10 minutes at 200°C Fan/400°F, then remove paper and bake for a further 5 minutes.

Can I use rice to blind bake pastry?

Yes dried rice or pulses can be used when blind baking in place of baking beans. dried pasta also works well.

How to store?

The uncooked pie can be wrapped in cling film and either refrigerated for 2-3 days or frozen for up to 3 months. When ready to cook, thoroughly defrost or bring to room temperature. Cook as per the recipe.

Once the pie is cooked any leftovers can be stored in the fridge for 2-3 days. Just leave in the pie dish, ensure the pie is fully cooled and cover in cling film. To reheat, remove from the fridge and bring to room temperature then cover with foil and place in a hot oven for 20 minutes.

Slice of lamb pie with mash topping and pastry bottom, served with mint gravy poured over the top.

🍲 Other comfort food dinner recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

A slice of lamb and mint pie with a pastry base and mash potato topping, served on a plate with tender stem broccoli.
Print

Lamb Pie Recipe

Rich and tender, slow cooked lamb pie encased in crumbly pastry and topped with creamy, horseradish mash potato. The lamb and mint filling is easy to prepare and can be left to cook in the oven or slow cooker for a few hours. This delicious lamb pie recipe is made with a rich, full-flavoured, mint gravy and is a great twist on the classic shepherds pie.
Course Dinner, main meal
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 4 people
Calories 668kcal

Equipment

  • Ovenproof dish or slow cooker
  • 21cm (8 inch) pie dish
  • rolling pin
  • Medium pan for potatoes
  • Masher
  • Small pan for the gravy
  • Large piping bag to pipe on mash (optional)

Ingredients

Lamb pie filling:

  • ½ tablespoon olive oil
  • 1 large onion roughly chopped
  • 2 garlic cloves finely chopped or minced
  • 600 g diced leg of lamb or lamb shoulder
  • 3 tablespoon plain flour
  • 100 ml red wine
  • 450 ml good quality beef stock
  • 2 tablespoon ketchup
  • 2 teaspoon Worcestershire sauce
  • 2 teaspoon dried mint
  • 4 teaspoon gravy powder

Pastry base:

  • 375 g ready rolled short crust pastry

Potato topping:

  • 750 g potatoes peeled and roughly chopped
  • 4 tablespoon milk
  • 15 g Butter
  • 2 teaspoon horseradish sauce
  • Pinch salt to taste

Instructions

  • Place a large pan on medium heat and add the oil. Once the oil has heated add the chopped onions and garlic and cook gently until soft.
  • Lay out the lamb and dust evenly with flour. When the onions are soft add the floured lamb to the pan and cook until browned all over. The lamb and flour will stick and brown the base of the pan.
  • Next add the wine, which should bubble as it hits the pan and help release any brown flour. Then gradually add the stock and bring to a simmer. Stir frequently allowing the stock to thicken as it combines with the flour.
  • Next place the gravy powder in a small container or cup and stir in enough cold water to form a loose paste. Pour the gravy paste into the pan and stir continuously over a gentle heat for 2-3 minutes, ensuring no lumps form from the gravy powder. Then add the ketchup, Worcestershire sauce and dried mint. Mix well and then remove from the heat.
  • Transfer the entire contents of the pan to your slow cooker or ovenproof dish. Set the slow cooker to low and cook for 6 hours or cook in the oven for 4 hours at 150°C(Fan)/300°F. Once the cooking time is up the meat should fall apart easily. If not, return to the oven or slow cooker for another 30 minutes or until the meat is tender enough to fall apart.
  • Whilst the filling is in the oven peel place the peeled and chopped potatoes into a pan with boiling water and simmer for 45 minutes or until soft.
  • Meanwhile roll out the pastry so its big enough to cover the base and sides of your pie dish (this recipe uses a 21cm (8 inch) pie dish). Grease the pie dish with a bit of soft butter (use kitchen paper to spread evenly over the base) then dust flour over the butter using a sieve. Gently place the pastry over the pie dish (drape over a rolling pin for easier manoeuvring). Gently push the pastry into the corners of the dish (don't stretch), then use a knife to cut off any excess pastry from the edges. Place the pastry lined pie dish in the fridge until you’re ready to put the pie together.
  • When the potatoes are cooked, drain and mash up with the milk, butter and horseradish. Then taste and season. Let the potatoes cool slightly before transferring to a large piping bag, twist the open end of the bag and secure with a peg. Set to one side for later. If you don’t have a piping bag, then leave the mash in the pan and place the lid back on. Set to one side until later. NOTE: if you are preparing the mash potatoes the day before, then transfer to a dish, cover with cling film and store in the fridge overnight. When ready to use reheat until just warm in either a pan or the microwave. If the mash appears crumbly upon reheating then mash in more milk until smooth.
  • Once the lamb is cooked leave to cool slightly then strain through a sieve allowing the gravy to collect in a small pan. Strain in batches placing the meat in a dish as you go. Use a fork to break up and shred the lamb. At this point the strained lamb filling and the gravy can be covered and chilled in the fridge overnight or frozen for up to 3 months. Or add the lamb straight to the pie as per the below instructions.
  • Putting the pie together: Pre heat your oven to 180°C(Fan)/350°F. If your mash, filling and gravy are in the fridge or freezer make sure they have been left on the side with enough time to defrost/come up to room temperature. For best results blind bake the pastry. Gently spoon the shredded lamb into the blind baked pastry. Fill to half way up the pastry leaving plenty of room for the mash.
  • Then take your piping bag of mash and cut the end off to create a wide opening (1.5cm). Pipe balls of mash onto the top of the filling so it evenly covers the filling. Alternatively, spoon the mash over the filling. Use a fork to pack down and bring the balls of mash together. The fork will leave a nice ruffled pattern. (Piping is optional but will ensure a even layer of mash on top of your pie).
  • Place the pie in the centre of the pre heated and bake for 40 minutes. Check after 30 minutes to make sure the mash isn't burning. After the 40 minutes is up the mash should be golden brown and the filling should be just bubbling around the edges.
  • Remove from the oven and allow to cool for 5 minutes. Whilst cooling, return to your pan of drained off gravy. Mix well and then heat gently for 5 minutes. Plate up the pies and serve with your choice of veg and hot mint gravy.

Notes

Pastry: For ease this recipe uses shop bought short crust pastry. If you want to make your own, have a look at my Steak and Ale Pie for an easy shortcrust pastry recipe. For a gluten free version look for gluten free pastry. Double check labels of all ingredients for gluten.
What cut of lamb is best for slow cooking? The best lamb for this recipe is leg or shoulder. Both are great for slow cooking and will become fall apart, tender in the pan.
How do you cook lamb so its tender? Tough cuts of lamb, such as leg and shoulder, need to be cooked long and slow for the meat to become tender. Cook for at least 2 hours on a low temperature (150°C Fan/300°F). If the meat is still tough cook for longer.
Do you cook shortcrust pastry before adding filling? To prevent a soggy bottom its always best to blind bake a pastry, particular if you are adding a wet filling. To do this line the pie dish with the pastry then prick all over with a fork. Line the pastry with a scrunched up piece of baking paper. Weight down the paper with dried pasta/baking beans. Bake for 10 minutes at 200°C Fan (400°F), then remove paper and bake for a further 5 minutes.
Can I use rice to blind bake pastry? Yes dried rice or pulses can be used when blind baking in place of baking beans. dried pasta also works well.
How to store? The uncooked pie can be wrapped in cling film and either refrigerated for 2-3 days or frozen for up to 3 months. When ready to cook, thoroughly defrost or bring to room temperature. Cook as per the recipe.
Once the pie is cooked any leftovers can be stored in the fridge for 2-3 days. Just leave in the pie dish, ensure the pie is fully cooled and cover in cling film. To reheat, remove from the fridge and bring to room temperature then cover with foil and place in a hot oven for 20 minutes.

Nutrition

Calories: 668kcal | Carbohydrates: 96g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 974mg | Potassium: 1504mg | Fiber: 7g | Sugar: 6g | Vitamin A: 143IU | Vitamin C: 42mg | Calcium: 78mg | Iron: 7mg

This post was first published in May 2017. Updated in May 2021 with improved recipe and photos, and new step by step instructions and expert tips.

The post Lamb Pie Recipe appeared first on ProperFoodie.

]]>
https://properfoodie.com/lamb-pies-minted-mash-potato-top/feed/ 20
Thai Red Curry Recipe https://properfoodie.com/thai-red-curry/ https://properfoodie.com/thai-red-curry/#comments Sat, 08 May 2021 17:07:23 +0000 https://properfoodie.com/?p=9630 A creamy and full flavoured Thai red curry recipe with tender chunks of chicken and oven roasted veggies. Make this simple Thai red curry in just 30 minutes and for a boost of flavour try it with homemade Thai red curry paste. [feast_advanced_jump_to] 👩🏻‍🍳 Why make this recipe A creamy and aromatic curry recipe that...

Read More

The post Thai Red Curry Recipe appeared first on ProperFoodie.

]]>

A creamy and full flavoured Thai red curry recipe with tender chunks of chicken and oven roasted veggies. Make this simple Thai red curry in just 30 minutes and for a boost of flavour try it with homemade Thai red curry paste.

Thai red chicken curry in a bowl topped with sliced red chillies and with half a squeezed lime and extra sliced red chillies in the background.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

A creamy and aromatic curry recipe that can be on the table in 30 minutes. Perfectly tender chicken coated in coconut curry sauce and finished with fiery chillies and coriander leaves.

Thai red curry is also great on a week night when you want something quick and tasty, that doesn't take too much effort. This particular recipe is a Thai chicken curry but feel free to replace the meat with your preferred choice or with extra vegetables.

This Thai red chicken curry recipe is adapted from the Thai recipes I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand. I've closely match ingredients where I can and used pre ground spices.

🥘 Ingredients

To make this easy Thai red curry recipe you will need:

Ingredients needed to make Thai red curry.

Ingredient notes

Shallots: The sweeter flavour of shallots compared to onions works really well in this creamy dish. However, you can swap for onion if you prefer.

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Chicken: The chicken can be substitute for your preferred meat or fish. Or try a Thai green prawn curry. For a vegetarian option replace the chicken with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.

Ginger: Use fresh or jarred. Or for a more authentic taste use Thai ginger otherwise known as galangal (Kha).

Thai red curry paste: For best results I recommend making the Thai red curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.

Courgette: I love to add sweet and juicy roasted courgettes to this creamy Thai curry. However, this can be substituted for your preferred veg. Try with roasted aubergine or mushrooms for a similar bulk and texture. Or try with some crunchy greens like mangetout, tenderstem broccoli, or pak choi.

Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai red sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.

Red Chilli: The red chilli is used as a topping to the curry and will add extra heat to the dish. Taste the chilli first so you have a rough idea of how much heat you're adding. The curry paste already contains chillies so if you're not a fan of too much heat then don't go crazy with the extra chillies. Use the smaller, thinner finger chillies for extra heat or use the larger red chillies for a milder flavour.

Fresh coriander: A suggested topping for extra flavour, but its optional.

🔪 Step by step instructions

  1. Pre heat the oven to 180°C (fan) (400°F). Slice the courgette into ¼ cm thick circles and place on a baking tray. Drizzle with oil and salt then bake in the centre of the oven for 20 minutes or until golden brown. Set to one side to cool.
  2. Next place a large, shallow pan on a medium heat. Add half tablespoon oil and the chopped garlic to the pan. Fry the garlic for 10-20 seconds to allow the flavour to be released. Next add the slice shallots and ginger and continue to cook until soft.
  3. Add the chicken to the pan and stir fry with the shallots until sealed all over. Transfer the chicken and shallots to a bowl and set to one side.
  4. Return the pan to the heat. Add 3 tablespoon of red curry paste (homemade or from a jar) and briefly cook for 30 seconds to allow the flavours to release.Collage of 4 images showing step by step how to make this this recipe for steps 1-4.
  5. Next add the tin of coconut milk and mix well with the paste.
  6. Whilst the coconut milk is still relatively cool stir in the flour paste. Continue to heat and stir until the liquid heats up and gradually thickens. (Skip this step if making a gluten free version and see expert tips below for other ways to thicken the sauce).
  7. Once thickened add the chopped bell pepper and the pre cooked shallot and chicken mixture. Stir together well then add a splash of fish sauce, lime juice and 2 teaspoon of sugar to season.
  8. Before a final blast of heat, transfer the roasted courgettes to the pan and stir in. Allow the pan to heat gently and then simmer for couple of minutes until the chicken is cooked through.Collage of 4 images showing step by step how to make this this recipe for steps 5-8.
  9. Serve with your choice of rice or naan bread (or both) and top with freshly sliced chillies and fresh coriander (optional).

💭 Expert tips

Extra spiciness: If you like your Thai red curry spicy then add chopped, fresh red chillies during cooking.

How to make curry sauce thicker: Use full fat coconut milk in the recipe. The reduced fat versions are more watery and so will ultimately thin out the sauce. Coconut milk can also lose its consistency when boiled rapidly over a prolonged period. So even though reducing a sauce does thicken it, rapidly boiling in this instance will not help. When making this recipe, ensure that the the finished Thai red curry is heated gently to a simmer before serving. 

Other options for thickening the Thai red curry sauce include:

  1. Add full fat yogurt, but be aware that this will reduce the spiciness of the dish, so you may need to add more chillies at the same time. Only add yogurt right at the end of cooking - too much heat and the yogurt will curdle. Take the Thai red curry off the heat and stir in enough yogurt to reach your desired consistency.
  2. Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. Then serve.
  3. If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry.
  4. Add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well. For best results add the flour paste before its heated up to much. Then stir continually until the sauce thickens and the flour is 'cooked out'.

❓ Frequently asked questions

Is this Thai curry hot?

Out of all the Thai currys, Thai green curry is the hottest, despite the belief that Thai red curry is the hotter of the two. This is mainly down to the chillies used in the paste. Green chillies (particularly green birds eye chilli peppers) tend to be hotter than red. So whether the paste is hot or too spicy for you, is dependent on the ingredients used and the amounts. Try the paste before adding and if necessary balance out with yogurt or cream.

What is the difference between Thai red and Thai green curry?

The main difference between Thai red and Thai green curry is the colour and the heat, both of which come from the type of paste used (Thai red curry paste or Thai green curry paste). Substituting one paste for other will ultimately dictate the type of curry you end up making.

How much curry paste is needed to make a curry?

2-3 tablespoon of paste is usually enough when making a curry for 2-4 people.

How to store?

Once made, allow the Thai red curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

Is this recipe gluten free?

Yes its gluten free, as long as you don't use the above flour option for thickening. But do always check the packets of the individual ingredients you are using. Generally the main ingredients in this curry are naturally gluten free.

Thai red curry in a large pan with chunks of chicken, roasted courgette and topped with sliced red chilli and fresh coriander.

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

A large pan of Thai red curry with tender chunks of chicken and oven roasted veggies.
Print

Thai Red Curry

A creamy and full flavoured Thai red curry with tender chunks of chicken and oven roasted veggies. Make this simple Thai red curry in just 30 minutes and for a boost of flavour try it with homemade Thai red curry paste.
Course Dinner, Main Course, main meal
Cuisine Thai, Thailand
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people
Calories 674kcal

Equipment

  • Baking tray for roasting courgettes
  • large pan for the curry

Ingredients

  • 200 g courgette cut into circles ½ cm thick
  • ½ tablespoon oil for courgettes
  • Salt to season courgettes
  • ½ tablespoon oil for garlic and shallots
  • 1 clove finely chopped or minced garlic
  • 150 g sliced shallots
  • Small piece of finely chopped fresh ginger
  • 2 chicken breast cut into bite sized chunks 260g
  • 3 tablespoon red curry paste - homemade or jarred
  • 400 ml tin of full fat coconut milk
  • 1 medium red bell pepper roughly chopped
  • 1 tablespoon plain flour mixed with a bit of cold water to form a paste
  • Splash of fish sauce
  • 2 teaspoon brown sugar or palm sugar
  • ½ a lime juiced
  • Fresh red chillies and coriander leaves for toppings optional
  • Basmati rice or naan bread to serve optional

Instructions

  • Start by preparing the courgettes. Pre heat the oven to 180°C (fan) (400°F). Slice the courgette into ¼ cm thick circles and place on a baking tray. Drizzle with oil and sprinkle with salt then bake in the centre of the oven for 20 minutes or until golden brown. Set to one side to cool.
  • Next prepare the curry. Place a large, shallow pan on a medium heat. Add half tablespoon oil and the chopped garlic to the pan. Fry the garlic for 10-20 seconds to allow the flavour to be released. Next add the slice shallots and ginger and continue to cook until soft.
  • Add the chicken to the pan and stir fry with the shallots until sealed all over. Transfer the chicken and shallots to a bowl and set to one side.
  • Return the pan to the heat. Add 3 tablespoon of red curry paste (homemade or from a jar) and briefly cook for 30 seconds to allow the flavours to be released.
  • Next add the whole tin of coconut milk and mix well with the paste.
  • Whilst the coconut milk is still relatively cool stir in the flour paste. Continue to heat and stir until the liquid heats up and gradually thickens.
  • Once thickened add the chopped bell pepper and the pre cooked shallot and chicken mixture. Stir together well then add a splash of fish sauce, lime juice and 2 teaspoon of sugar to season.
  • Before a final blast of heat, transfer the roasted courgettes to the pan and stir in. Allow the pan to heat gently and then simmer for couple of minutes until the chicken is cooked through.
  • Serve with your choice of rice or naan bread (or both) and top with freshly sliced chillies and fresh coriander (optional).

Video

Notes

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.
Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.
Chicken: The chicken can be substitute for your preferred meat or fish. Or try a Thai green prawn curry. For a vegetarian option replace the chicken with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.
Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai red sauce with a thin consistency or if you are making a gluten free version then leave this out. See tips below for alternative ways to thicken a curry sauce.
Extra spiciness: If you like your Thai red curry spicy then add chopped, fresh red chillies during cooking.
Storage: Once made, allow the Thai red curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.
How to make curry sauce thicker: Use full fat coconut milk in the recipe. The reduced fat versions are more watery and so will ultimately thin out the sauce. Coconut milk can also lose its consistency when boiled rapidly over a prolonged period. So even though reducing a sauce does thicken it, rapidly boiling in this instance will not help. When making this recipe, ensure that the the finished Thai red curry is heated gently to just a simmer before serving. 
Other options for thickening the Thai red curry sauce include:
  • Add full fat yogurt, but be aware that this will reduce the spiciness of the dish, so you may need to add more chillies at the same time. Only add yogurt right at the end of cooking - too much heat and the yogurt will curdle. Take the Thai red curry off the heat and stir in enough yogurt to reach your desired consistency.
  • Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. Then serve.
  • If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry.
  • Add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well. For best results add the flour paste before its heated up to much. Then stir continually until the sauce thickens and the flour is 'cooked out'.

Nutrition

Serving: 645g | Calories: 674kcal | Carbohydrates: 42g | Protein: 36g | Fat: 41g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 439mg | Potassium: 1714mg | Fiber: 5g | Sugar: 18g | Vitamin A: 2203IU | Vitamin C: 117mg | Calcium: 105mg | Iron: 9mg

This post was first published in April 2019. Updated in May 2021 with an improved recipe, new images, step by step photos and expert tips

The post Thai Red Curry Recipe appeared first on ProperFoodie.

]]>
https://properfoodie.com/thai-red-curry/feed/ 4
Thai Green Curry Recipe https://properfoodie.com/thai-green-curry/ https://properfoodie.com/thai-green-curry/#comments Sat, 27 Mar 2021 00:20:17 +0000 https://properfoodie.com/?p=6663 A fragrant and creamy Thai green curry recipe with tender chunks of chicken and crunchy green vegetables. Make your own Thai green chicken curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week. [feast_advanced_jump_to] 👩🏻‍🍳 Why make this recipe A...

Read More

The post Thai Green Curry Recipe appeared first on ProperFoodie.

]]>

A fragrant and creamy Thai green curry recipe with tender chunks of chicken and crunchy green vegetables. Make your own Thai green chicken curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.

A bowl of Thai green chicken curry with mangetout, green coconut sauce and topped with sliced green chillies and crispy onions.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

A creamy and aromatic curry recipe that can be on the table in 30 minutes. Perfectly tender chicken coated in coconut curry sauce and finished with fiery chillies and crispy onions. Simple and delicious.

Thai green curry is also great on a week night when you want something quick and tasty, that doesn't take too much effort. This particular recipe is a Thai chicken curry but feel free to replace the meat with your preferred choice or with extra vegetables.

This Thai green chicken curry recipe is adapted from the Thai recipes I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand. I've closely match ingredients where I can and used pre ground spices.

🥘 Ingredients

To make this easy Thai green curry recipe you will need:

Ingredients needed to make Thai green curry.

Ingredient notes

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Chicken: The chicken can be substitute for your preferred meat or fish. Or try a Thai green prawn curry. For a vegetarian option replace the chicken with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.

Thai green curry paste: For best results I recommend making the Thai green curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.

Mangetout: I love the crisp and fresh flavour of mangetout in this creamy Thai curry. However, this can be substituted for your preferred veg. Try with tenderstem broccoli, pak choi, baby corn, red onion, finely chopped carrot, aubergine, courgette or green beans.

Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai green sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.

Chillies: The chillies are used as a topping to the curry and will add extra heat to the dish. Taste the chillies first so you have a rough idea of how much heat you're adding. The curry paste already contains chillies so if you're not a fan of too much heat then don't go crazy with the extra chillies. Use the smaller, thinner finger chillies for extra heat or use the larger green chillies for a milder flavour. I like to use red chillies just for the contrasting colours on the top.

Coriander, basil and onions: This are all suggested toppings and are optional.

🔪 Step by step instructions

  1. Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
  2. Next add a can a coconut milk and stir well until fully combined with the paste.
  3. Continue to stir until heated through.
  4. Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if gluten free and see expert tips below for other ways to thicken the sauce)Collage of 4 images showing step by step how to make this this recipe for steps 1-4.
  5. Add the raw, cubed chicken to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
  6. Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until chicken is cooked through.
  7. Next, add your choice of vegetables (I added mangetout) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
  8. Top with fresh basil, coriander, fresh chillies and Crispy onions. Dish up and serve with rice.Collage of 4 images showing step by step how to make this this recipe for steps 5-8.

💭 Expert tips

Extra spiciness: If you like your Thai green curry spicy then add chopped, fresh green chillies during cooking.

How to make curry sauce thicker: Use full fat coconut milk in the recipe. The reduced fat versions are more watery and so will ultimately thin out the sauce. Coconut milk can also lose its consistency when boiled rapidly over a prolonged period. So even though reducing a sauce does thicken it, rapidly boiling in this instance will not help. When making this recipe, ensure that the the finished Thai green curry is heated gently until just boiling before serving. 

Other options for thickening the Thai green curry sauce include:

  1. Add full fat yogurt, but be aware that this will reduce the spiciness of the dish, so you may need to add more chillies at the same time. Only add yogurt right at the end of cooking - too much heat and the yogurt will curdle. Take the Thai green curry off the heat and stir in enough yogurt to reach your desired consistency.
  2. Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. Then serve.
  3. If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry.
  4. Add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well. For best results add the flour paste before its heated up to much. Then stir continually until the sauce thickens and the flour is 'cooked out'.

❓ Frequently asked questions

Is this Thai curry hot?

Out of all the Thai currys, Thai green curry is the hottest, despite the belief that Thai red curry is the hotter of the two. This is mainly down to the chillies used in the paste. Green chillies (particularly green birds eye chilli peppers) tend to be hotter than red. So whether the paste is hot or too spicy for you, is dependent on the ingredients used and the amounts. Try the paste before adding and if necessary balance out with yogurt or cream. If a milder curry is much more your thing then try Panang curry, or Massaman curry.

What is the difference between Thai red and Thai green curry?

The main difference between Thai green and Thai red curry is the colour and the heat, both of which come from the type of paste used (Thai red curry paste or Thai green curry paste). Substituting one paste for other will ultimately dictate the type of curry you end up making.

How much curry paste is needed to make a curry?

2-3 tablespoon of paste is usually enough when making a curry for 2-4 people.

How to store?

Once made, allow the Thai green curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

Is this recipe gluten free?

Yes its gluten free, as long as you don't use the above flour option for thickening. But do always check the packets of the individual ingredients you are using. Generally the main ingredients in this curry are naturally gluten free.

Thai green curry recipe in a large pan topped with sliced red chillies, basil leaves, coriander leaves and crispy onions

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

A bowl of Thai green chicken curry with mangetout, green coconut sauce and topped with sliced green chillies and crispy onions.
Print

Thai Green Curry Recipe

A fragrant and creamy Thai green curry recipe with tender chunks of chicken and crunchy green vegetables. Make your own Thai green chicken curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.
Course Dinner, Main Course, main meal
Cuisine Thai, Thailand
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Calories 763kcal

Equipment

  • Wok or large shallow pan

Ingredients

  • 3 tablespoon of homemade Thai green paste or shop bought green paste if you’re short on time
  • 400 ml can of full fat coconut milk
  • 1 tablespoon plain flour for thickening - optional (do not use if making a gluten free version)
  • 500 g Chicken breast chopped into bitesize cubes
  • Juice and zest of half a lime
  • 2 teaspoon soft brown sugar
  • Few splashes of fish sauce
  • 125 g Mangetout
  • Basil leaves fresh coriander, fresh chillies and crispy onions to serve (optional)
  • Rice to serve optional

Instructions

  • Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
  • Next add a can a coconut milk and stir well until fully combined with the paste.
  • Continue to stir until heated through.
  • Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if making a gluten free version and see expert tips below for other ways to thicken the sauce).
  • Add the raw, cubed chicken to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
  • Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until chicken is cooked through.
  • Next, add your choice of vegetables (I added mangetout) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
  • Top with fresh basil, coriander, fresh chillies and Crispy onions. Dish up and serve with rice.

Video

Notes

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.
Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.
Thai green curry paste: For best results I recommend making the Thai green curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.
Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai green sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.
Extra spiciness: If you like your Thai green curry spicy then add chopped, fresh green chillies during cooking.
How to make curry sauce thicker: Use full fat coconut milk in the recipe. The reduced fat versions are more watery and so will ultimately thin out the sauce. Coconut milk can also lose its consistency when boiled rapidly over a prolonged period. So even though reducing a sauce does thicken it, rapidly boiling in this instance will not help. When making this recipe, ensure that the the finished Thai green curry is heated gently until just boiling before serving. 
Other options for thickening the Thai green curry sauce include:
  1. Add full fat yogurt, but be aware that this will reduce the spiciness of the dish, so you may need to add more chillies at the same time. Only add yogurt right at the end of cooking - too much heat and the yogurt will curdle. Take the Thai green curry off the heat and stir in enough yogurt to reach your desired consistency.
    Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. Then serve.
  2. If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry.
  3. Add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well. For best results add the flour paste before its heated up to much. Then stir continually until the sauce thickens and the flour is 'cooked out'.
Storage: Once made, allow the Thai green curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

Nutrition

Serving: 400g | Calories: 763kcal | Carbohydrates: 20g | Protein: 60g | Fat: 51g | Saturated Fat: 40g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 556mg | Potassium: 1517mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4354IU | Vitamin C: 46mg | Calcium: 115mg | Iron: 10mg

This post was first published in May 2018. Updated in March 2021 with an improved recipe, new images, step by step photos and expert tips

The post Thai Green Curry Recipe appeared first on ProperFoodie.

]]>
https://properfoodie.com/thai-green-curry/feed/ 4
Steak and Chips https://properfoodie.com/steak-and-chips/ https://properfoodie.com/steak-and-chips/#respond Sun, 04 Apr 2021 00:08:33 +0000 https://properfoodie.com/?p=17475 Make steak and chips at home in just 30 minutes with this fuss free recipe. Serve up tender, strips of rump steak, seasoned with salt and olive oil and cooked in garlic butter. Made extra special with crisp on the outside, fluffy on the inside, oven roasted chips. [feast_advanced_jump_to] 👩🏻‍🍳 Why make this recipe Cooking...

Read More

The post Steak and Chips appeared first on ProperFoodie.

]]>

Make steak and chips at home in just 30 minutes with this fuss free recipe. Serve up tender, strips of rump steak, seasoned with salt and olive oil and cooked in garlic butter. Made extra special with crisp on the outside, fluffy on the inside, oven roasted chips.

Rump steak cooked medium-rare. sliced into strips and resented on a plate with home made chips on the side.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Cooking steak can sometimes feel like a guessing game. Is it cooked? Is its pink inside? Will it still be juicy? How long should it rest for? So many things to worry about that it may seem easier to just not cook steak at home. However, cooking steak and chips for that special night in at home needn't be so stressful.

This simple steak and chips recipe will take you step by step through cooking steak to exactly how you like it. Find out how to prepare, cook and rest the steak so that you can be confident you will slice into a perfectly pink and juicy steak when its time to tuck in. Plus make your own homemade chips to serve up along side your perfect steak.

🥘 Ingredients

To make this homemade steak and chips recipe you will need:

Ingredients needed to make Steak and Chips at home.

Ingredient notes

Steak: This recipe uses rump steak but you could also use sirloin, ribeye, fillet or flat iron. Fillet is very lean and tender and so tends to be the most expensive. - Great for a special occasion. For more details on different steak cuts have a look at this page on choosing the right steak or this guide to different beef cuts.

Potatoes: Use large floury potatoes such as Maris Piper or King Edward, which are good for baking.

Garlic: Optional but adds great flavour to the meat

Butter: I highly recommend using butter in this recipe, which not only adds great flavour but also clings to the steak and gives it a juicy shine.

🔪 Step by step instructions

Remove steaks from the fridge 1 hour before cooking. Preheat the oven to 200°C (fan) (450°F).

  1.  Leave the skins on the potatoes and slice into chips, around half a cm thick. Place the chips into a bowl and toss in olive oil, salt and pepper. Transfer to a baking tray and bake for 30 minutes or until golden and crisp. Turn half way through.
  2. Start to prepare the rump steaks when there is 15 minutes left on the timer for the chips. Place a large griddle pan or frying pan on a high heat. Prep the steak by drizzling both sides with olive oil and salt. Then use your fingers to rub the oil and salt into the steaks.
  3. Once the pan is hot place the rump steaks in the pan, they should sizzle immediately. Leave to cook on the first side for 3-4 minutes.
  4. Turn the steak over and add the butter and 2 peeled and crushed garlic cloves. Cook on the second side for 2-3 minutes (rare – medium) and baste with butter and garlic. (Adjust the cooking  time according to your preferences - see expert tips below). Once cooked transfer to a chopping board and cover with foil. Allow to rest for 5 minutes. Reserve any excess butter in the pan for drizzling later.Collage of 4 images showing step by step how to make this this recipe for steps 1-4.
  5. Once rested, slice the steak and serve along the oven roasted chips. Drizzle with the garlic butter.

💭 Expert tips

  • Steaks at room temperature: Remove steaks from the fridge at least an hour before you cook them so that they are at room temperature.
  • Cooking times: For medium-rare cook for 3-4 minutes on the first side then turn and cook for 2-3 minutes on the second side. Check the firmness of the steaks by pressing on the meat with your finger. The firmer the meat the more cooked in the middle. For rare cook for 2 minutes on each side and for well done cook for 6 minutes on each side. Continue to check firmness whilst cooking. Cooking times may vary slightly depending on the thickness of the steak.
  • Butter: Add the butter to the pan after flipping the steaks and allowing the pan to seal the meat on the second side. Add the garlic to the butter as its melting so that the garlic starts to cook and turn brown.
  • Baste: Spoon the melted butter and garlic over the top of the steaks as they cook on the second side. This will cook the garlic butter favour into the steak and give it a lovely shine.
  • Potatoes: Use floury potatoes for the chips and slice into similar sizes so that they cook evenly.
  • Chips: line the baking tray with greaseproof paper to help stop the chips from sticking during cooking. Turn the chips during cooking to stop them from sticking to the tray and to ensure even colouring.

❓ Frequently asked questions

Whats the best steak to use when pan frying?

When pan frying a steak I always opt for rump steak. Rump tends to be marbled with more fat so resulting in a rich and full flavoured steak. Rump steaks are also bigger and better value (and better for feeding hungry mouths!).

How to cook the perfect steak?

Steak should to be cooked when you want to eat it and not before. It should also be given all the time and attention it needs. But really it doesn't need that long, 15 minutes max and you have yourself a beautiful steak. The recipe below gives the times for a rare-medium steak. You can adjust this depending on how well done you like your meat.

For a perfect steak make sure the pan is hot and that the the rump steaks are seasoned and rubbed with oil. Once in the pan try not to touch the steaks or move around until you are ready to turn. Check how well-done they are by pushing on the meat with your finger, the firmer the meat the more cooked in the middle. Always remember to rest the steaks for at least 5 minutes before slicing and serving.

What to serve with this steak and chips recipe?

As well as serving this pan fried steak with an easy garlic butter and some delicious hand cut chips or Foil Pack Potatoes, I also love to serve with grilled mushrooms or green bean almondine.

Rump steak cooked medium-rare. sliced into strips and resented on a plate with home made chips on the side.

🍖 Other steak recipes:

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Rump steak cooked medium-rare. sliced into strips and resented on a plate with home made chips on the side.
Print

Steak and Chips

Make steak and chips at home in just 30 minutes with this fuss free recipe. Serve up tender, strips of rump steak, seasoned with salt and olive oil and cooked in garlic butter. Made extra special with crisp on the outside, fluffy on the inside, oven roasted chips.
Course Dinner, main meal
Cuisine British
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Calories 1134kcal

Equipment

  • Large mixing bowl
  • Baking tray
  • Meat board
  • Tongs
  • Griddle pan

Ingredients

For the chips:

  • 2 large floury potatoes (500g)
  • 1 tablespoon olive oil
  • Pinch of salt and pepper

For the steak:

  • 2 Rump steaks
  • 2 tablespoon olive oil
  • Salt to season steaks
  • 40 g cubed butter
  • 2 garlic cloves peeled and gently crushed with the flat side of a knife

Instructions

  • Remove steaks from the fridge 1 hour before cooking. Preheat the oven to 200°C (fan) (450°F).
  • Leave the skins on the potatoes and slice into chips, around half a cm thick. Place the chips into a bowl and toss in olive oil, salt and pepper. Transfer to a baking tray and bake for 30 minutes or until golden and crisp. Turn half way through.
  • Start to prepare the rump steaks when there is 15 minutes left on the timer for the chips. Place a large griddle pan or frying pan on a high heat. Prep the steak by drizzling both sides with olive oil and salt. Then use your fingers to rub the oil and salt into the meat.
  • Once the pan is hot place the rump steaks in the pan, they should sizzle immediately. Leave to cook on the first side for 3-4 minutes.
  • Turn the steak over and add the butter and 2 peeled and crushed garlic cloves. Cook on the second side for 2-3 minutes (rare – medium) and baste with butter and garlic. (Adjust the cooking  time according to your preferences - see expert tips below). Once cooked transfer to a chopping board and cover with foil. Allow to rest for 5 minutes. Reserve any excess butter in the pan for drizzling later.
  • Once rested, slice the steak and serve along the oven roasted chips. Drizzle with the garlic butter.

Notes

Steaks at room temperature: Remove steaks from the fridge at least an hour before you cook them so that they are at room temperature.
Cooking times: For medium-rare cook for 3-4 minutes on the first side then turn and cook for 2-3 minutes on the second side. Check the firmness of the steaks by pressing on the meat with your finger. The firmer the meat the more cooked in the middle. For rare cook for 2 minutes on each side and for well done cook for 6 minutes on each side. Continue to check firmness whilst cooking. Cooking times may vary slightly depending on the thickness of the steak.
Butter: Add the butter to the pan after flipping the steaks and allowing the pan to seal the meat on the second side. Add the garlic to the butter as its melting so that the garlic starts to cook and turn brown.
Baste: Spoon the melted butter and garlic over the top of the steaks as they cook on the second side. This will cook the garlic butter favour into the meat and give it a lovely shine.
Potatoes: Use floury potatoes for the chips and slice into similar sizes so that they cook evenly. Chips: line the baking tray with greaseproof paper to help stop the chips from sticking during cooking. Turn the chips during cooking to stop them from sticking to the tray and to ensure even colouring.
Whats the best steak to use when pan frying? When pan frying a steak I always opt for rump steak. Rump tends to be marbled with more fat so resulting in a rich and full flavoured steak. Rump steaks are also bigger and better value (and better for feeding hungry mouths!).
How to cook the perfect steak? The recipe above gives the times for a rare-medium steak. You can adjust this depending on how well done you like your meat. (2 mins on each side for rare and 6 mins on each side for well done).For a perfect steak make sure the pan is hot and that the the rump steaks are seasoned and rubbed with oil. Once in the pan try not to touch the steaks or move around until you are ready to turn. Check how well-done they are by pushing on the meat with your finger, the firmer the meat the more cooked in the middle. Always remember to rest the steaks for at least 5 minutes before slicing and serving.

Nutrition

Calories: 1134kcal | Carbohydrates: 45g | Protein: 104g | Fat: 58g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 318mg | Sodium: 415mg | Potassium: 2609mg | Fiber: 6g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 50mg | Calcium: 166mg | Iron: 9mg

The post Steak and Chips appeared first on ProperFoodie.

]]>
https://properfoodie.com/steak-and-chips/feed/ 0
Salmon Pasta Recipe https://properfoodie.com/salmon-pasta-recipe/ https://properfoodie.com/salmon-pasta-recipe/#respond Sat, 27 Feb 2021 01:06:38 +0000 https://properfoodie.com/?p=17214 Easy to make fusilli pasta with salmon served in a silky smooth parmesan sauce with lemon, mustard and caraway infused salmon fillets. Make this salmon pasta recipe in under 30 minutes and enjoy a nutritious and full flavoured fish dish any night of the week. [feast_advanced_jump_to] 👩🏻‍🍳 Why make this recipe This salmon pasta recipe...

Read More

The post Salmon Pasta Recipe appeared first on ProperFoodie.

]]>
Easy to make fusilli pasta with salmon served in a silky smooth parmesan sauce with lemon, mustard and caraway infused salmon fillets. Make this salmon pasta recipe in under 30 minutes and enjoy a nutritious and full flavoured fish dish any night of the week.

Creamy salmon pasta in a large blue bowl and topped with freshly chopped parsley and lemon zest.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

This salmon pasta recipe is a great way to fit in a portion of that all important oily fish. The perfectly cooked salmon is flaked and then coated in a deliciously, smooth parmesan sauce and then all tossed together with fusilli pasta. Simple and delicious.

Pasta with salmon is also great on a week night when you want something quick and tasty, that is also good for you and doesn't take too much effort. This recipe is the answer!

🥘 Ingredients

To make this salmon pasta recipe at home you will need:

Ingredients needed to make salmon pasta recipe.

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Fish: The creamy sauce of this recipe is the perfect partner to the mild but meaty, sweet tasting salmon. Therefore, I recommend you stick with salmon for this recipe. If you prefer to not cook salmon from raw then you can use pre-cooked or hot smoked salmon. If you really struggle to get hold of salmon then trout is a good alternative.

Pasta: Salmon pasta is just that: pasta with salmon and it can be whatever type of pasta takes your fancy. This recipe uses fusilli but you could also try with other short pastas such as penne or macaroni. Salmon pasta recipes also work really well with longer pasta like in this salmon and prawn linguine recipe.

White wine: White wine adds a wonderful crisp flavour to the parmesan sauce, which is created as the alcohol evaporates and the wine flavour is concentrated. Try to use a good quality, dry white wine such as sauvignon blanc or pinot grigio. Find out more about: cooking with wine here.

If you would prefer to leave out the wine you can substitute with apple cider vinegar, white wine vinegar, apple juice, chicken stock, grape juice or just plain water.

Creme Fraiche: I prefer to use creme fraiche rather than cream as it is lighter and its slight sour flavour helps to cut through the richness of the sauce. Creme fraiche is also less likely to curdle and so produces a silky smooth sauce.

Parmesan: Any hard cheese will work here if you can't get hold of parmesan. Try with pecorino or mature cheddar.

Caraway seeds: Completely optional. The caraway provides a citrusy flavour and has a slight hint of anise, which pairs amazingly with salmon. If you prefer to not use caraway, just season with salt and pepper and maybe a bit of powdered garlic. Alternatively, season with dried dill.

🔪 Step by step instructions

  1. Start by cooking the pasta according to the instructions (usually 8-10 minutes in boiling water). 
  2. Next preheat the oven to 180°C (360°F). Lay the salmon fillets side by side in the centre of a piece of foil and sprinkle over the caraway seeds.
  3. Wrap the foil loosely around the salmon leaving enough room for air to circulate around whilst cooking. This will cook the fish more evenly. Place the foil package on a tray and bake in the oven for 15 minutes.
  4. Whilst the salmon is cooking, start to prepare the sauce. On a medium heat gently fry the chopped garlic in 1 tablespoon of oil for around 30 seconds to just allow the flavour to release (don't fry for too long as garlic burns easily and creates a bitter taste).Collage of 4 images showing step by step how to make this this recipe for steps 1-4.
  5. Next, add 100ml of white wine to the garlic. Keep the pan on a medium heat and simmer for a minute or so to allow the wine to reduce by half.
  6. Remove the pan from the heat and stir in the creme fraiche, parmesan, dijon mustard, juice from half a lemon and a pinch of salt and pepper. Stir until well combined and smooth.
  7. When the salmon is ready, return the parmesan sauce to a medium heat. Flake the salmon and add to the parmesan sauce. 
  8. Drain the fusilli pasta (retaining the water) and stir into the sauce along with the flaked salmon. If the sauce has reduced too much or become too thick, add in a 1 or 2 ladles of the pasta water to help loosen and thin.  Collage of 4 images showing step by step how to make this this recipe for steps 5-8.
  9. Serve the salmon pasta and top with freshly chopped parsley and lemon zest.

💭 Expert tips

  • Once the fusilli pasta has been removed from its cooking pan, set the water to one side until the dish is nearly cooked. At this point check the sauce and add more of the starchy pasta water if necessary (a ladle at a time). This water will mix with the creme fraiche to create a lovely light sauce which clings to the pasta. The water can be added at any point to help loosen up the sauce and stop it from drying up.
  • If the pasta is cooked before you are ready to mix into the sauce then drain the pasta into a sieve (retaining the water). Then run the pasta under cold water to stop the cooking process and to help keep it al dente.
  • To make your salmon pasta recipe a little more exciting why not try it with homemade pasta. Making your own pasta is super easy and all you need is eggs and flour.

❓ Frequently asked questions

What if theres skin on the fish?

Leave this on during cooking as it will add to the flavour and is easier to remove once the fish is cooked. Once the fish is cooked I tend to find that the skin sticks to the foil so I can flake the fish and tip it out with all its juices and leave the skin behind.

Can this dish be prepared in advanced?

This dish is best cooked fresh so that there is no need to reheat any fish or pasta. Reheating can cause the fish to become dry and the pasta to become limp.

Can you freeze salmon pasta?

I wouldn’t recommend freezing this dish as its not advisable to cook, freeze and then reheat fish. Also pasta tends to not freeze well.

Large shallow pan filled with creamy pasta with salmon.

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Creamy salmon pasta in a large blue bowl and topped with freshly chopped parsley and lemon zest.
Print

Salmon Pasta Recipe

Easy to make fusilli pasta with salmon served in a silky smooth parmesan sauce with lemon, mustard and caraway infused salmon fillets. Make this salmon pasta recipe in under 30 minutes and enjoy a nutritious and full flavoured fish dish any night of the week.
Course Dinner, evening meal, fish, Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Calories 704kcal

Equipment

  • Small pan for pasta
  • Foil and baking tray

Ingredients

  • 150 g dried fusilli pasta
  • 2 boneless salmon fillets
  • ½ teaspoon caraway seeds
  • 1 tablespoon oil
  • 2 garlic cloves minced or finely chopped
  • 100 ml dry white wine
  • 150 ml creme fraiche
  • 30 g grated parmesan
  • 1 teaspoon dijon mustard
  • Pinch salt and pepper
  • ½ lemon juice and zest
  • Handful of freshly chopped parsley

Instructions

  • Start by cooking the pasta according to the instructions (usually 8-10 minutes in boiling water).
  • Next preheat the oven to 180°C (360°F). Lay the salmon fillets side by side in the centre of a piece of foil and sprinkle over the caraway seeds.
  • Wrap the foil loosely around the salmon leaving enough room for air to circulate around whilst cooking. This will cook the salmon more evenly. Place the foil package on a tray and bake in the oven for 15 minutes.
  • Whilst the fish is cooking, start to prepare the sauce. On a medium heat gently fry the chopped garlic in 1 tablespoon of oil for around 30 seconds to just allow the flavour to release (don't fry for too long as garlic burns easily and creates a bitter taste).
  • Next, add 100ml of white wine to the garlic. Keep the pan on a medium heat and simmer for a minute or so to allow the wine to reduce by half.
  • Remove the pan from the heat and stir in the creme fraiche, parmesan, dijon mustard, juice from half a lemon and a pinch of salt and pepper. Stir until well combined and smooth.
  • When the salmon is ready, return the parmesan sauce to a medium heat. Flake the salmon and add to the parmesan sauce.
  • Drain the fusilli pasta (retaining the water) and stir into the sauce along with the flaked salmon. If the sauce has reduced too much or become too thick, add in a 1 or 2 ladles of the pasta water to help loosen and thin.
  • Serve the salmon pasta and top with freshly chopped parsley and lemon zest.

Notes

Fish: If you prefer to not cook the salmon from raw then you can use pre-cooked or hot smoked salmon. If you really struggle to get hold of salmon then trout is good alternative.
Pasta: This recipe uses fusilli but you could also try with other short pastas such as penne or macaroni. Salmon pasta recipes also work really well with longer pasta like in this salmon and prawn linguine recipe.
White wine: White wine adds a wonderful crisp flavour to the parmesan sauce, which is created as the alcohol evaporates and the wine flavour is concentrated. Try to use a good quality dry white wine such as sauvignon blanc or pinot grigio. Find out more about: cooking with wine here. If you would prefer to leave out the wine you can substitute with apple cider vinegar, white wine vinegar, apple juice, chicken stock, grape juice or just plain water.
Creme Fraiche: I prefer to use creme fraiche rather than cream as it is lighter and its slight sour flavour helps to cut through the richness of the sauce. Creme fraiche is also less likely to curdle and so produces a silky smooth sauce.
Parmesan: Any hard cheese will work here if you can't get hold of parmesan. Try with pecorino or mature cheddar.
Caraway seeds: Completely optional. The caraway provides a citrusy flavour and has a slight hint of anise, which pairs amazingly with the salmon. If you prefer to not use caraway, just season with salt and pepper and maybe a bit of powdered garlic. Alternatively season with dried dill.
Skin on the fish: Leave this on during cooking as it will add to the flavour and is easier to remove once the fish is cooked. Once the fish is cooked I tend to find that the skin sticks to the foil so I can flake the fish and tip it out with all its juices and leave the skin behind.
Preparing in advance or freezing: This dish is best cooked fresh so that there is no need to reheat any fish or pasta. Freezing and/or reheating can cause the fish to become dry and the pasta to become limp.
Expert tips:
  • Once the fusilli pasta has been removed from its cooking pan, set the water to one side until the dish is nearly cooked. At this point check the sauce and add more of the starchy pasta water if necessary (a ladle at a time). This water will mix with the creme fraiche to create a lovely light sauce which clings to the pasta. The water can be added at any point to help loosen up the sauce and stop it from drying up.
  • If the pasta is cooked before you are ready to mix into the sauce then drain the pasta into a sieve (retaining the water). Then run the pasta under cold water to stop the cooking process and to help keep it al dente.

Nutrition

Calories: 704kcal | Carbohydrates: 62g | Protein: 50g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 342mg | Potassium: 1125mg | Fiber: 4g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 18mg | Calcium: 227mg | Iron: 3mg

The post Salmon Pasta Recipe appeared first on ProperFoodie.

]]>
https://properfoodie.com/salmon-pasta-recipe/feed/ 0
Chimichurri Steak Platter https://properfoodie.com/steak-platter-chimichurri/ https://properfoodie.com/steak-platter-chimichurri/#comments Wed, 17 Feb 2021 18:02:54 +0000 https://properfoodie.com/?p=2220 Chimichurri steak platter recipe! Pan fried steak sliced into tender, juicy strips and served with fragrant chimichurri sauce. Make this steak platter and fabulous Argentinian dressing in just over 30 minutes. Perfect for a Saturday night in with a posh steak dinner. [feast_advanced_jump_to] 👩🏻‍🍳 Why make this recipe This easy meal is great for a...

Read More

The post Chimichurri Steak Platter appeared first on ProperFoodie.

]]>

Chimichurri steak platter recipe! Pan fried steak sliced into tender, juicy strips and served with fragrant chimichurri sauce. Make this steak platter and fabulous Argentinian dressing in just over 30 minutes. Perfect for a Saturday night in with a posh steak dinner.

Slices of medium-rare steak positioned over a pile of cubed rosemary potatoes with a herb and chilli dressing being spooned over the top.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

This easy meal is great for a Saturday night in with a bottle of red and a good film. I love to have this dish with a good helping of rosemary potatoes and an avocado salad on the side. Its a lot of food, but sometimes a massive feast on a weekend is just what I need. If I'm going to eat big this is the way I like to do it - plenty of protein and lots of interesting flavours.

No need to peel the potatoes, just roughly chop, season and pop in the oven. The herby chimichurri dressing takes just 5 minutes to make. Throw all the ingredients into a blender or grab a knife and get chopping! It also keeps really well in the fridge, so its no problem to make ahead of time. The juicy steak is cooked simply in a pan and just 10 minutes before you're ready to eat.

This is also a great dish if you're cooking for a few people. Just pile everything on to a board to create a steak sharing platter and let people help themselves!

🥘 Ingredients

To make this chimichurri steak platter recipe you will need:

Ingredients needed to make chimichurri steak platter.

Ingredient notes

Steak: This recipe uses rump steak but you could also use sirloin, ribeye, fillet or flat iron. Fillet is very lean and tender and so tends to be the most expensive. - Great for a special occasion. For more details on different steak cuts have a look at this page on choosing the right steak or this guide to different beef cuts.

Herbs: Always use fresh herbs in chimichurri sauce for full flavours and bold colours.

Chilli: Always taste the chilli to test the level of heat before adding. For more heat add in smaller green chillies.

🔪 Step by step instructions

  1. Preheat the oven to 200°C (400°F) and make sure steaks are out of the fridge and coming up to room temperature. Prepare the potatoes by slicing into 2cm cubes (skins can be left on). Place cubed potatoes in a bowl and add 1 tablespoon oil and 1 teaspoon dried rosemary. Toss together and mix well then transfer onto a baking tray. Bake in the oven for 30-35 minutes until golden brown. Check and turn half way through cooking.
  2. While the rosemary potatoes are cooking, prepare the chimichurri dressing. Finely chop the fresh parsley, fresh coriander, basil leaves, red chilli and garlic. Place all the chopped ingredients on the same chopping board.
  3. Use the knife blade to start to bring together all the chopped ingredients. Continue to chop whilst mixing the herbs until everything is well minced together.
  4. Transfer the chopped herbs, chilli and garlic to a small bowl and add 4 tablespoon olive oil and 2 tablespoon red wine vinegar.Collage of 4 images showing step by step how to make this recipe for steps 1-4.
  5. Mix the oil and vinegar into the herbs. Add more oil to loosen the sauce further if necessary. Cover and chill in the fridge until ready to serve.
  6. Start to prepare the rump steaks when there is 15 minutes left on the timer for the rosemary potatoes. Place a large griddle pan or frying pan on a high heat. Prep the steak by drizzling both sides with olive oil and seasoning well. Then use your fingers to rub the oil and seasoning into the meat.
  7. Once the pan is hot place the rump steaks in the pan, they should sizzle immediately. Leave to cook on the first side for 3-4 minutes.
  8. Turn over and cook for 2 minutes on the other side (rare – medium), adjust the time according to your preferences). Once cooked transfer to a chopping board and cover with foil. Allow to rest for 5 minutes.Collage of 4 images showing step by step how to make this recipe for steps 5-8.
  9. Slice the cooked steak and serve alongside the rosemary potatoes and chimichurri dressing.

💭 Expert tips

  • Remove steaks from the fridge at least an hour before you cook them so that they are at room temperature.
  • Use fresh herbs for the chimichurri sauce to make sure the dressing is full of flavour and colour
  • To save time whiz up the chimichurri ingredients in a small food processor or blender rather than chopping. However, chopping is the best way to really experience all the fantastic aromas!

❓ Frequently asked questions

Whats the best steak to use for chimichurri steak?

When pan frying a steak I always opt for rump steak. Rump tends to be marbled with more fat so resulting in a rich and full flavoured steak. Rump steaks are also bigger and better value (and better for feeding hungry mouths!).

How to cook the perfect steak?

Steak should to be cooked when you want to eat it and not before. It should also be given all the time and attention it needs. But really it doesn't need that long, 15 minutes max and you have yourself a beautiful steak. The recipe below gives the times for a rare-medium steak. You can adjust this depending on how well done you like your meat. (2 mins on each side for rare and 6 mins on each side for well done).

For a perfect steak make sure the pan is hot and that the the rump steaks are seasoned and rubbed with oil. Once in the pan try not to touch the steaks or move around until you are ready to turn. Check how well-done they are by pushing on the meat with your finger, the firmer the meat the more cooked in the middle. Always remember to rest the steaks for at least 5 minutes before slicing and serving.

Can this recipe be made in advance?

Its quite straight forward to make this chimichurri steak, which makes it a great dish for a lazy weekend. Most of this recipe can be prepped in the morning leaving you with a couple of things to do later on when you're ready to eat.

The chimichurri sauce can be made in advance and refrigerated. The potatoes can be chopped and seasoned ready for the oven. The steak can be brought out of the fridge an hour or two before cooking in order to bring up to room temperature.  If you really want to save time later you could bake the cubed potatoes, cool and refrigerate, and then just reheat in the oven for 5 minutes or so when you're ready for them.

What to serve with Chimichurri steak?

As well as serving this steak platter with some delicious rosemary potatoes or Foil Pack Potatoes, I also love to serve a massive bowl of Mango Avocado Salad on the side. The creamy avocado flesh goes so well with the meat and spicy chimichurri dip. If you decide to have the avocado salad make you cut the avocado just before you serve the meal. This will keep the avocado nice and fresh and stop it turning brown. Or use another one of my easy avocado recipes as an accompaniment.

Slices of rump steak cooked medium rare and served over cubed potatoes with a chimichurri dressing drizzled over the top.

🍖 Other steak recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Slices of medium-rare steak positioned over a pile of cubed rosemary potatoes with a herb and chilli dressing being spooned over the top.
Print

Chimichurri Steak Platter

Chimichurri steak platter recipe! Pan fried steak sliced into tender, juicy strips and served with fragrant chimichurri sauce. Make this steak platter and fabulous Argentinian dressing in just over 30 minutes. Perfect for a Saturday night in with a posh steak dinner.
Course Dinner, Main Course
Cuisine argentinian, spanish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people
Calories 889kcal

Equipment

  • Mixing bowl
  • Knife
  • chopping board
  • Griddle pan

Ingredients

For the steaks

  • 2 Rump steaks
  • 1 tablespoon oil
  • Pinch salt

For the potatoes

  • 2 large potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • Pinch salt

For the chimichirri dressing

  • 20 g fresh parsley
  • 10 g fresh coriander
  • 10 g basil leaves
  • 1 garlic clove
  • 1 red chilli
  • 4 tablespoon oil
  • 2 tablespoon red wine vinegar

Instructions

  • Preheat the oven to 200°C (400°F) and make sure steaks are out of the fridge and coming up to room temperature. Prepare the potatoes by slicing into 2cm cubes (skins can be left on). Place the cubed potatoes in a bowl and add 1 tablespoon oil and 1 teaspoon dried rosemary. Toss together and mix well then transfer onto a baking tray. Bake in the oven for 30-35 minutes until golden brown. Check and turn half way through cooking.
  • While the rosemary potatoes are cooking, prepare the chimichurri dressing. Finely chop the fresh parsley, fresh coriander, basil leaves, red chilli and garlic. Place all the chopped ingredients on the same chopping board.
  • Use the knife blade to start to bring together all the chopped ingredients. Continue to chop whilst mixing the herbs until everything is well minced together.
  • Transfer the chopped herbs, chilli and garlic to a small bowl and add 4 tablespoon olive oil and 2 tablespoon red wine vinegar.
  • Mix the oil and vinegar into the herbs. Add more oil to loosen the sauce further if necessary. Cover and chill in the fridge until ready to serve.
  • Start to prepare steak when there is 15 minutes left on the timer for the rosemary potatoes. Place a large griddle pan or frying pan on a high heat. Prep the rump steak by drizzling both sides with olive oil and seasoning well. Then use your fingers to rub the oil and seasoning into the meat.
  • Once the pan is hot place the rump steaks in the pan, they should sizzle immediately. Leave to cook on the first side for 3-4 minutes.
  • Turn over and cook for 2 minutes on the other side (rare – medium), adjust the time according to your preferences. Once cooked transfer to a chopping board and cover with foil. Allow to rest for 5 minutes.
  • Slice the steak and serve alongside the rosemary potatoes and chimichurri dressing.

Notes

Expert tips:
  • Remove steaks from fridge at least an hour before you cook them so that they are at room temperature.
  • Use fresh herbs for the chimichurri sauce to make sure the dressing is full of flavour and colour.
  • To save time whiz up the chimichurri ingredients in a small food processor or blender rather than chopping. However, chopping is a best way to really experience all the fantastic aromas!
 
Whats the best steak to use for this recipe? When pan frying a steak I always opt for rump steak. Rump tends to be marbled with more fat so resulting in a rich and full flavoured steak. Rump steaks are also bigger and better value (and better for feeding hungry mouths!).
How to cook the perfect steak? The recipe above gives the times for a rare-medium steak. You can adjust this depending on how well done you like your meat. (2 mins on each side for rare and 6 mins on each side for well done).

For a perfect steak make sure the pan is hot and that the the rump steaks are seasoned and rubbed with oil. Once in the pan try not to touch the steaks or move around until you are ready to turn. Check how well-done they are by pushing on the meat with your finger, the firmer the meat the more cooked in the middle. Always remember to rest the steaks for at least 5 minutes before slicing and serving.
Can this recipe be made in advance? The chimichurri sauce can be made in advance and refrigerated. The potatoes can be chopped and seasoned ready for the oven. The steak can be brought out of the fridge an hour or two before cooking in order to bring up to room temperature.  If you really want to save time later you could bake the cubed potatoes, cool and refrigerate, and then just reheat in the oven for 5 minutes or so when you're ready for them.
What to serve with Chimichurri steak? As well as serving this steak platter with some delicious rosemary potatoes or Foil Pack Potatoes, I also love to serve a massive bowl of Mango Avocado Salad on the side. The creamy avocado flesh goes so well with the steak and spicy chimichurri dip. If you decide to have the avocado salad make you cut the avocado just before you serve the meal. This will keep the avocado nice and fresh and stop it turning brown. Or use another one of my easy avocado recipes as an accompaniment.

Nutrition

Serving: 1steak with dressing and potatoes | Calories: 889kcal | Carbohydrates: 47g | Protein: 56g | Fat: 53g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 156mg | Potassium: 2006mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1664IU | Vitamin C: 98mg | Calcium: 127mg | Iron: 7mg

This post was first published in August 2016. Updated in February 2021 with an improved recipe, new images, step-by-step photos and recipe tips.

If you would like to access the original recipe you can do so here: Original Steak and Chimichurri recipe 2016

The post Chimichurri Steak Platter appeared first on ProperFoodie.

]]>
https://properfoodie.com/steak-platter-chimichurri/feed/ 2
Salmon and Prawn Linguine https://properfoodie.com/salmon-prawn-linguine-spiralized-courgette/ https://properfoodie.com/salmon-prawn-linguine-spiralized-courgette/#respond Mon, 15 Feb 2021 15:50:53 +0000 https://properfoodie.com/?p=1895 Impress friends and family by serving up this full flavoured salmon and prawn linguine recipe for dinner. Made with a lemon and cream sauce and topped with fresh dill and chilli flakes, every mouthful of this creamy salmon pasta recipe is a slurp-ful delight! Its a fantastic way to fit in a portion of oily...

Read More

The post Salmon and Prawn Linguine appeared first on ProperFoodie.

]]>
Impress friends and family by serving up this full flavoured salmon and prawn linguine recipe for dinner. Made with a lemon and cream sauce and topped with fresh dill and chilli flakes, every mouthful of this creamy salmon pasta recipe is a slurp-ful delight!

A bowl of linguine in a creamy sauce with salmon and prawns

Its a fantastic way to fit in a portion of oily fish and to get dinner on the table in less than 30 minutes.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

This easy to make salmon linguine recipe is a great option for a healthy pasta dish. It uses a light yet full flavoured creme fraiche and lemon sauce and contains plenty of good fats and protein from the salmon fillets.

This fuss free pasta dish is quick to get on the table and is a filling but healthy recipe for the family. For more dinner inspiration have a look at my dinner ideas for two.

🥘 Ingredients

To make this salmon and prawn linguine recipe at home you will need:

Ingredients needed to make salmon and prawn linguine.

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Fish: If you prefer you can choose something different to salmon. Try with trout, sea bass, tuna or cod. Or alternatively leave out the salmon completely and double up the prawns to make this a prawn linguine.

Prawns: This recipe uses the larger king prawns and cooks them from raw. Alternatively, substitute for cooked king prawns and add these in right at the end of the recipe before serving.

White wine: White wine adds to the flavour of the sauce, however, you can leave this out if you prefer.

Pasta: This recipe uses linguine pasta, but it would also work really well with spaghetti, papardelle or tagliatelle.

Creme Fraiche: I prefer to use creme fraiche rather than cream as it is lighter and its slight sour flavour helps to cut through the richness of the sauce. Creme fraiche is also less likely to curdle and so produces a silky smooth sauce.

Flour: This is not in the ingredients list, but its an option to use if you would like to thicken the sauce. After the creme fraiche is added, check the consistency of the sauce, if you would like it thicker then add in 1 tablespoon flour. Mix the flour with a bit of cold water to create a paste and then pour in to the pan. Heat gently and stir continuously until the sauce thickens.

🔪 Step by step instructions

  1. Start by cooking the linguine according to the instructions on the packet. Once cooked, drain and cool but keep the pasta water to one side for adding to the sauce later.
  2. Next preheat the oven to 180°C (360°F). Lay the salmon fillets side by side in the centre of a piece of foil and sprinkle over the dried dill.
  3. Wrap the foil loosely around the fish leaving enough room for air to circulate around the fish whilst cooking. This will cook the fish more evenly. Place the foil package on a tray and bake in the oven for 15 minutes.
  4. Whilst the fish is cooking, start to prepare the sauce. On a medium heat gently fry the chopped garlic and shallots in 1 tablespoon of oil until soft.Collage of 4 images showing step by step how to make this recipe for steps 1-4.
  5. Next, add 100ml of white wine to the shallots. Keep the pan on a medium heat and simmer for 30 seconds to allow the wine to reduce a little.
  6. Remove the pan from the heat and stir in the creme fraiche.
  7. Season the creamy sauce with salt, pepper and lemon juice. At this point check the consistency of the sauce, if you would like it thicker you can add a bit of flour (see further details in the ingredients notes above under 'flour').
  8. Return the pan to a low heat and add the raw prawns. Do not allow the sauce to boil at any point. Gently cook for a minute or so until the prawns start to turn bright pink. Remove the pan from the heat again until the salmon and pasta are ready to be added.Collage of 4 images showing step by step how to make this recipe for steps 5-8.
  9. When the salmon is cooked, remove from the oven. Gently flake the salmon with a fork and add to the sauce in the pan. Mix in gently. (Any skin on the salmon should have stuck to the foil during cooking and can now be discarded.)
  10. Next, add the cooked linguine to the pan. 
  11. Add one or two ladles of the pasta cooking water and use tongues to mix the pasta into the sauce. Add more pasta water to further loosen the sauce if necessary.
  12. Finally, return the pan to the stove for a final blast of heat (do not boil), then stir through freshly chopped dill and chilli flakes before serving. Collage of 4 images showing step by step how to make this recipe for steps 9-12.

💭 Expert tips

  • Once the linguine has been removed from its cooking pan, set the pasta water to one side until the dish is nearly cooked. At this point check the sauce and add more of the starchy pasta water if necessary. This water will mix with the creme fraiche to create a lovely light sauce which clings to the pasta. The water can be added at any point to help loosen up the sauce and stop it from drying up.
  • For ease, I use tongues to take the linguine straight out of its cooking water and into the pan. This is quicker and cleaner than draining and also means some of the starchy, cooking water also gets transferred at the same time.
  • To make your salmon and prawn linguine a little more exciting why not try it with homemade pasta. Making your own pasta is super easy and all you need is eggs and flour.
  • Prawns are so easy to cook but can very quickly become overcooked. In this recipe the best way to achieve perfectly cooked king prawns is to add them raw to the warm sauce and heat gently for a minute or so. As you add the remaining ingredients and give the dish a final blast of heat the warmth from the sauce will gently cook the prawns to perfection. You known the prawns are done when they start to curl together and become bright pink.

❓ Frequently asked questions

What If theres skin on the fish?

Leave this on during cooking as it will add to the flavour and is easier to remove once the fish is cooked. Once the fish is cooked I tend to find that the skin sticks to the foil so I can flake the fish and tip it out with all its juices and leave the skin behind.

Can this dish be prepared in advance?

This dish is best cooked fresh so that there is no need to reheat any fish. Also the prawns only need a couple of minutes in the pan and will become dry if its cooked for longer or reheated. 

Can you freeze this recipe?

I wouldn’t recommend freezing this dish as its not advisable to cook, freeze and then reheat prawns. Also pasta tends to not freeze well.

A large shallow pan, viewed from above, filled with salmon and prawn linguine in a creamy sauce and finished with fresh dill and chilli flakes.

🍝 Other pasta recipes

🦐 Other fish recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

A bowl of linguine in a creamy sauce with salmon and prawns.
Print

Salmon and Prawn Linguine Recipe

Impress friends and family by serving up this full flavoured salmon and prawn linguine recipe for dinner. Made with a lemon and cream sauce and topped with fresh dill and chilli flakes, every mouthful of this creamy salmon pasta recipe is a slurp-ful delight! Its a fantastic way to fit in a portion of oily fish and to get dinner on the table in less than 30 minutes.
Course Main Course, starter or main
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Calories 725kcal

Ingredients

  • 150 g dried linguine
  • 2 boneless salmon fillets
  • 1 teaspoon dried dill
  • 1 tablespoon oil
  • 2 garlic cloves finely chopped or minced
  • 2 banana shallots finely chopped
  • 100 ml white wine
  • 150 ml creme fraiche
  • 150 g raw king prawns
  • Half lemon juiced
  • Few sprigs of fresh dill optional
  • Sprinkle of chilli flakes optional
  • Lemon wedges to serve

Instructions

  • Start by cooking the linguine according to the instructions on the packet. Once cooked, drain and cool but keep the pasta water to one side for adding to the sauce later.
  • Next preheat the oven to 180°C (360°F). Lay the salmon fillets side by side in the centre of a piece of foil and sprinkle over the dried dill.
  • Wrap the foil loosely around the fish leaving enough room for air to circulate around the fish whilst cooking. This will cook the fish more evenly. Place the foil package on a tray and bake in the oven for 15 minutes.
  • Whilst the fish is cooking, start to prepare the sauce. On a medium heat gently fry the chopped garlic and shallots in 1 tablespoon of oil until soft.
  • Next, add 100ml of white wine to the shallots. Keep the pan on a medium heat and simmer for 30 seconds to allow the wine to reduce a little.
  • Remove the pan from the heat and stir in the creme fraiche.
  • Season the creamy sauce with salt, pepper and lemon juice. At this point check the consistency of the sauce, if you would like it thicker you can add a bit of flour (see further details in the notes below under 'flour').
  • Return the pan to a low heat and add the raw prawns. Do not allow the sauce to boil at any point. Gently cook for a minute or so until the prawns start to turn bright pink. Remove the pan from the heat again until the salmon and pasta are ready to be added.
  • When the salmon is cooked, remove from the oven. Gently flake the salmon with a fork and add to the sauce in the pan. Mix in gently. (Any skin on the salmon should have stuck to the foil during cooking and can now be discarded.)
  • Next, add the cooked linguine to the pan.
  • Add one or two ladles of the pasta cooking water and use tongues to mix the pasta into the sauce. Add more pasta water to further loosen the sauce if necessary.
  • Finally, return the pan to the stove for a final blast of heat (do not boil), then stir through freshly chopped dill and chilli flakes before serving.

Notes

Fish: If you prefer you can choose something different to salmon. Try with trout, sea bass, tuna or cod. Or alternatively leave out the salmon completely and double up the prawns to make this a prawn linguine.
Prawns: This recipe uses the larger king prawns and cooks them from raw. Alternatively, substitute for cooked king prawns and add these in right at the end of the recipe before serving
White wine: White wine adds to the flavour of the sauce, however, you can leave this out if you prefer.
Pasta: This recipe uses linguine pasta, but it would also work really well with spaghetti, papardelle or tagliatelle.
Creme Fraiche: I prefer to use creme fraiche rather than cream as it is lighter and its slight sour flavour helps to cut through the richness of the sauce. Creme fraiche is also less like to curdle and so produces a silky smooth sauce.
Flour: This is not in the ingredients list, but its an option to use if you would like to thicken the sauce. After the creme fraiche is added, check the consistency of the sauce, if you would like it thicker then add in 1 tablespoon flour. Mix the flour with a bit of cold water to create a paste and then pour in to the pan. Heat gently and stir continuously until the sauce thickens.
Expert tips:
  • Once the linguine has been removed from its cooking pan, set the pasta water to one side until the dish is nearly cooked. At this point check the sauce and add more of the starchy pasta water if necessary. This water will mix with the creme fraiche to create a lovely light sauce which clings to the pasta. The water can be added at any point to help loosen up the sauce and stop it from drying up.
  • For ease, I use tongues to take the linguine straight out of its cooking water and into the pan. This is quicker and cleaner than draining and also means some of the starchy, cooking water also gets transferred at the same time.
  • To make your salmon and prawn linguine a little more exciting why not try it with homemade pasta. Making your own pasta is super easy and all you need is eggs and flour.
  • Prawns are so easy to cook but can very quickly become overcooked. In this recipe the best way to achieve perfectly cooked king prawns is to add them raw to the warm sauce and heat gently for a minute or so. As you add the remaining ingredients and give the dish a final blast of heat the warmth from the sauce will gently cook the prawns to perfection. You known the prawns are done when they start to curl together and become bright pink.

Nutrition

Serving: 1bowl | Calories: 725kcal | Carbohydrates: 63g | Protein: 60g | Fat: 20g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 672mg | Potassium: 1250mg | Fiber: 3g | Sugar: 5g | Vitamin A: 485IU | Vitamin C: 12mg | Calcium: 184mg | Iron: 5mg

The post Salmon and Prawn Linguine appeared first on ProperFoodie.

]]>
https://properfoodie.com/salmon-prawn-linguine-spiralized-courgette/feed/ 0
Healthy Fish and Chips Recipe https://properfoodie.com/healthy-fish-and-chips-sarsons/ https://properfoodie.com/healthy-fish-and-chips-sarsons/#comments Fri, 12 Feb 2021 21:35:44 +0000 https://properfoodie.com/?p=5260 This healthy fish and chips recipe is a great way to enjoy a chip shop-style meal without the guilt. The fish is lightly coated in breadcrumbs and the chips are hand cut and tossed in a little oil. Both are baked in the oven until crisp and golden brown. Have these healthy fish and chips...

Read More

The post Healthy Fish and Chips Recipe appeared first on ProperFoodie.

]]>
This healthy fish and chips recipe is a great way to enjoy a chip shop-style meal without the guilt. The fish is lightly coated in breadcrumbs and the chips are hand cut and tossed in a little oil. Both are baked in the oven until crisp and golden brown. Have these healthy fish and chips on the table in just 45 minutes, perfect for a mid week meal that is both easy and healthy.

Two fillets of fish in golden bread crumbs sat on a pile of homemade oven chips

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Fish and Chips, Britains staple meal. The dish that defines our coastline and makes the food fight against seagulls very, very real (I have first hand experience of this). Its a dish that can satisfy the greediest of mouths and one that will put a smile on your face when remembering sunny days sat on a bench, breathing in the sea air and feeling the slight chill of our relentless coastal winds. But, not all fish and chips need to be eaten at the seaside and it doesn't always need to dipped in batter and deep fried.

This recipe is a healthy version of the otherwise stodgy and oil soaked fish and chips. The fish is lightly coated in breadcrumbs and baked, and the chips are tossed in a small amount of oil and cooked in the oven until golden. The peas are garden peas, crushed and mixed with a bit of butter and mint. Nutritious, but still hits the spot when that chippy craving strikes.

🥘 Ingredients

To make this healthy fish and chips recipe at home you will need:

Ingredients needed to make healthy fish and chips.

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Fish: Use cod or haddock for the fish. For best results choose fillets that are thicker rather than longer. Thicker fillets will maintain their moisture better during cooking, so the finished fish will be crunchy on the outside and tender and moist on the inside.

Breadcrumbs: Use store bought standard breadcrumbs or for more of a crunch try with Japanese panko breadcrumbs. I tend to find that compared to panko breadcrumbs, standard breadcrumbs have a darker colour after cooking and are more flavoursome.

Flour and egg: These are necessary to ensure that the breadcrumbs fully coat and stick to the fish.

Potatoes: Use large floury potatoes such as Maris Piper or King Edward, which are good for baking.

🔪 Step by step instructions

  1. Pre heat the oven to 200°C (400°F). Line up 3 medium shallow bowls and a baking tray. Put the flour in one bowl, whisked egg in the second and breadcrumbs in the third. Season the flour with salt and pepper
  2. Take the first fish fillet and place in the flour bowl, turn the fillet and fully coat in the flour.
  3. Transfer the fillet to the egg bowl and turn to fully coat.
  4. Then transfer the fish from the egg bowl to the bread crumbs bowl. Turn in the bowl and coat with bread crumbs all over.Collage of 4 images showing step by step how to make this recipe for steps 1-4.
  5. Shake the fillet to remove any excess breadcrumbs then carefully place on a baking tray. Repeat with the second fillet. Set the breadcrumbed fish to one side whilst the chips are prepared.
  6. Leave the skins on the potatoes and slice into chip shapes. Place the chips into a bowl and toss in olive oil, salt and pepper.
  7. Transfer the chips to a second tray. Then place both the fish tray and chips tray into the preheated oven and cook for 30 minutes or until golden brown. Turn half way through.
  8. Prepare the peas when the fish and chips have 5 minute left in the oven. Place the frozen garden peas in a small pan, cover with water and simmer for 2-3 minutes or until cooked.Collage of 4 images showing step by step how to make this recipe for steps 5-8.
  9. Drain the peas then add dried mint and butter then mix and use a masher to 'smash'.
  10. Serve the fish and chips on a board with peas in a bowl at the side.Collage of 2 images showing step by step how to make this recipe for steps 9-10.

💭 Expert tips

  • Try to buy fillets which are thick/fat rather than long.
  • Use floury potatoes for the chips.
  • If you don't want to use flour in this recipe then pat the fish dry with kitchen towel before coating in the egg. However, I do recommend using the flour to ensure a proper coating of egg, which in turn provides the perfect sticky surface for the breadcrumbs.
  • Slice the chips to a similar size so that they cook evenly.
  • line trays with greaseproof paper to help stop the fish and chips from sticking during cooking.
  • Turn the chips and fish a couple of time during cooking to stop the chips sticking to the tray and to ensure even colouring on the breadcrumbs.

❓ Frequently asked questions

Is oven baked fish healthy?

Fish is fantastic source of protein and if its a white fish then its also low in fat. However, the local chippy load the fish with fat by coating in batter and deep frying in oil. Coating in flour, eggs and breadcrumbs and then baking, substantially reduces calories and fat so making this method a lot healthier than the chippy method.

Can you reheat this recipe?

I don't recommend reheating this recipe as the fish is likely to dry out. You can however prepare everything up to the point when it all goes in the oven. Then wrap the trays in cling film (plastic wrap) and place in the fridge until you are ready to bake. Before baking, remove the trays from the fridge and allow to stand on the side for 30 minutes to come to room temperature.

Is this recipe gluten free?

The bread crumb coating in this recipe uses flour and bread crumbs, which both contain gluten. To make this recipe gluten free replace with gluten free flour and gluten free breadcrumbs. You can also leave out the flour if you prefer, see expert tips above.

Bread crumbed fish fillets sat on a pile of homemade chips with a bowl of peas in the background topped with melting butter

🦐 Other fish recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Two fillets of fish in golden bread crumbs sat on a pile of homemade oven chips
Print

Healthy Fish and Chips Recipe

This healthy fish and chips recipe is a great way to enjoy a chip shop-style meal without the guilt. The fish is lightly coated in breadcrumbs and the chips are hand cut and tossed in a little oil. Both are baked in the oven until crisp and golden brown. Have these healthy fish and chips on the table in just 45 minutes, perfect for a mid week meal that is both easy and healthy.
Course Dinner, Main Course
Cuisine British
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people
Calories 569kcal

Equipment

  • 3 shallow bowls for flour, eggs and breadcrumbs
  • 2 baking trays
  • Large mixing bowl for chips
  • Spatula

Ingredients

For the Fish

  • 50 g plain flour
  • Pinch of salt and pepper
  • 1 egg whisked
  • 50 g breadcrumbs
  • 2 white fish fillets cod or haddock

For the chips

  • 2 large potatoes
  • 1 tablespoon olive oil
  • Pinch of salt and pepper

For the peas

  • 200 g frozen garden peas
  • 1 teaspoon dried mint
  • 10 g butter

Instructions

  • Pre heat the oven to 200°C (400°F). Line up 3 medium shallow bowls and a baking tray. Put the flour in one bowl, whisked egg in the second and breadcrumbs in the third. Season the flour with salt and pepper.
  • Take the first fish fillet and place in the flour bowl, turn the fillet and fully coat in the flour.
  • Transfer the fillet to the egg bowl and turn to fully coat.
  • Then transfer the fish from the egg bowl to the bread crumbs bowl. Turn in the bowl and coat with bread crumbs all over.
  • Shake the fillet to remove any excess breadcrumbs then carefully place on a baking tray. Repeat with the second fillet. Set the breadcrumbed fish to one side whilst the chips are prepared.
  • Leave the skins on the potatoes and slice into chip shapes. Place the chips into a bowl and toss in olive oil, salt and pepper.
  • Transfer the chips to a second tray. Then place both the fish tray and chips tray into the preheated oven and cook for 30 minutes or until golden brown. Turn half way through.
  • Prepare the peas when the fish and chips have 5 minute left in the oven. Place the frozen garden peas in a small pan, cover with water and simmer for 2-3 minutes or until cooked.
  • Drain the peas then add dried mint and butter then mix and use a masher to 'smash'.
  • Serve the fish and chips on a board with peas in a bowl at the side.

Notes

Expert tips
  • Try to buy fillets which are thick/fat rather than long.
  • Use floury potatoes for the chips.
  • If you don't want to use flour in this recipe then pat the fish dry with kitchen towel before coating in the egg. However, I do recommend using the flour to ensure a proper coating of egg, which in turn provides the perfect sticky surface for the breadcrumbs.
  • Slice the chips to a similar size so that they cook evenly.
  • Line trays with greaseproof paper to help stop the fish and chips from sticking during cooking.
  • Turn the chips and fish a couple of time during cooking to stop the chips sticking to the tray and to ensure even colouring on the breadcrumbs.
 
Is oven baked fish heathy? Fish is fantastic source of protein and if its a white fish then its also low in fat. However, the local chippy load the fish with fat by coating in batter and deep frying in oil. Coating in flour, eggs and breadcrumbs and then baking, substantially reduces calories and fat so making this method a lot healthier than the chippy method.
Can you reheat this recipe? I don't recommend reheating this recipe as the fish is likely to dry out. You can however prepare everything up to the point when it all goes in the oven. Then wrap the trays in cling film (plastic wrap) and place in the fridge until you are ready to bake. Before baking, remove the trays from the fridge and allow to stand on the side for 30 minutes to come to room temperature.
Is this recipe gluten free? The bread crumb coating in this recipe uses flour and bread crumbs, which both contain gluten. To make this recipe gluten free replace with gluten free flour and gluten free breadcrumbs. You can also leave out the flour if you prefer, see expert tips above.

Nutrition

Serving: 1portion | Calories: 569kcal | Carbohydrates: 69g | Protein: 38g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 464mg | Potassium: 1762mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1136IU | Vitamin C: 89mg | Calcium: 108mg | Iron: 5mg

The post Healthy Fish and Chips Recipe appeared first on ProperFoodie.

]]>
https://properfoodie.com/healthy-fish-and-chips-sarsons/feed/ 7
Classic Fish Pie Recipe https://properfoodie.com/fish-pie-cheese-sauce-mash-topping/ https://properfoodie.com/fish-pie-cheese-sauce-mash-topping/#comments Mon, 01 Feb 2021 22:44:08 +0000 https://properfoodie.com/?p=6085 A warm and comforting classic fish pie recipe. Made with chunks of salmon, cod and smoked haddock cooked in a creamy sauce with crisp mash topping. A really easy pie recipe that can be rustled up in just over an hour. Great for any night of the week. [feast_advanced_jump_to] 👩🏻‍🍳 Why make this recipe When...

Read More

The post Classic Fish Pie Recipe appeared first on ProperFoodie.

]]>
A warm and comforting classic fish pie recipe. Made with chunks of salmon, cod and smoked haddock cooked in a creamy sauce with crisp mash topping. A really easy pie recipe that can be rustled up in just over an hour. Great for any night of the week.

Large shallow casserole dish containing mash topped classic fish pie, baked until crisp and golden brown.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

When its cold out, this classic fish pie recipe will warm you through and leave you ready to face the elements the next day. Its also a pretty good dish for a cosy Saturday night in. Lock out the cold and get this pie in the oven!! Simple, easy and delightful. The classic dishes are always the best.

🥘 Ingredients

To make this classic fish pie recipe at home you will need:

A display of the ingredients needed to make this classic fish pie recipe with text overlay stating each ingredients.

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Diced fish: For this recipe I used a mixture of salmon, cod and smoked haddock. However, feel free to choose your preferred fish. Or even swap some of the fish for prawns. You may also find that your local fish monger or supermarket offers a ready diced fish pie selection. This may work out cheaper than buying separated pieces of fish.

Milk: Semi skimmed milk (2%) is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required for a smooth and silky sauce.

Flour: Use plain or all purpose flour as the thickening agent for the sauce.

Cheese: The cheddar cheese is melted into the sauce before mixing in the fish. If preferred you can leave out the cheese and just use a white sauce. Alternatively, swap cheddar for a different cheese to create your preferred flavour.

Baby spinach: This is optional and can be left out if preferred or swapped for another green veg such as garden peas, asparagus or tenderstem broccoli.

🔪 Step by step instructions

  1. Peel the potatoes and roughly chop into cubes. Add to a large pan, cover with water and cook on medium heat for around 40 minutes or until soft. Preheat the oven to 180°C.
  2. Meanwhile, take a medium pan and cook the onions and garlic in butter until soft.
  3. Add the flour and stir in, the mixture should clump slightly and turn to a paste.
  4. On low-medium heat, add around ⅕ of the milk to the onions and flour, stirring continuously until the mixture starts to thicken. See tip below.A collage of 4 images showing how to make this pie step by step for instructions 1-4.
  5. As the mixture thickens add another helping of milk. Heat and stir until it thickens again and then continue until all the milk has been added.
  6. Next take the sauce off the heat and stir in the cheese.
  7. Add the chopped, raw fish to the cheese sauce and mix in carefully.
  8. Add the spinach leaves and stir in.A collage of 4 images showing how to make this pie recipe step by step for instructions 5-8.
  9. Transfer the fish pie mix to an ovenproof dish
  10. Drain the cooked potatoes, add the milk and butter and mash. Spoon the mash potato over the top of the fish pie mix then use the back of a spoon to spread evenly to the edges of the dish.
  11. Use a fork to mark and ruffle up the surface of the mash potato.
  12. Place in the centre of a preheated oven and bake for 30 minutes. Serve with a scattering of freshly chopped parsley leaves.A collage of 4 images showing how to make this pie recipe step by step for instructions 9-12.

💭 Expert tips

Sauce: When making the fish pie sauce try to keep the heat on medium-low. Heating too quickly can curdle the mixture. If the mixture does start to curdle remove from the heat momentarily and stir rapidly.

Recipe suggestion: If you're after an extra indulgent twist, dot the mash with extra butter and grate over extra cheese before baking in the oven.

❓ Frequently asked questions

Can you make this recipe ahead of time?

Make this recipe up to just before the pie goes into the oven. At this point the pie can be covered and stored in the fridge or freezer until you are ready to cook it. Note: If you intend to freeze the uncooked pie make sure the fish is as fresh as possible and suitable for freezing.

When you are ready to cook, remove from the fridge and leave on the side for a hour or so to bring to room temperature. Or defrost overnight. Then cook in the oven as per the recipe instructions.

What if my fish has skin on?

If you choose to buy whole fillets of fish for this recipe then you may find that your fillets have skin on. Skinning a fish is quite easy if you use the right method and knife. The best knife to use is a sharp, flexible fish knife.

Place the fish on a board skin side down. To remove the skin use the knife with the blade facing away from you. slightly peel back the skin from one corner, then place the blade between the fish and its skin and hold onto the skin with your other hand. Keep the skin and the side of the blade flat to the board and work along the fillet with the knife. Press the side off the blade downwards into the board as well as moving it across.2 images showing how to remove the skin from a fillet of salmon

What to serve with fish pie?

Green vegetables, like green bean almondine, broccoli or peas make the perfect accompaniment to this creamy fish pie. However, if you were to make this fish pie with a pastry topping you could add a side of mash potato, Foil Pack Potatoes or even honey glazed carrots and parsnips.

For a dessert how about homemade Bakewell tart or for something lighter a loaf of freshly baked banana bread.

Can you reheat this recipe once cooked?

Although the fish pie will never be as good as the day you make it fresh, you can safely store and reheat it. Note that this is assumed that the fish you use is as fresh as possible. Make sure your fish pie is fully cooled before covering and storing in the fridge for up to 3 days. To to reheat place in an oven proof dish, cover with foil and warm in the oven for 25 minutes. Remove the foil for the last 5 minutes and check its piping hot throughout. Alternatively, transfer to a microwavable container and microwave on high for 4-5 minutes until piping hot throughout,

Can you freeze leftover fish pie?

Make sure the fish pie is fully cooled then transfer to a sealed container and freeze for up to 3 months. To reheat simply remove the fish pie from the freezer and completely defrost before cooking in the oven for 30 minutes at 180 degrees C.  You should cover the pie with foil to prevent the top from crisping up too much as you are cooking it a second time.  Remove the foil for the last 5 minutes to finish, check the pie is hot throughout and enjoy.

Oblong baking dish containing classic fish pie recipe with a mash potato topping that has been marked with a fork and baked until crisp.

🦐 Other fish recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Large shallow casserole dish containing mash topped classic fish pie, baked until crisp and golden brown.
Print

Classic Fish Pie Recipe

A warm and comforting classic fish pie recipe. Made with chunks of salmon, cod and smoked haddock in a creamy sauce with crisp mash topping. A really easy pie recipe that can be rustled up in just over an hour. Great for any night of the week.
Course Dinner
Cuisine British
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 562kcal

Equipment

  • Flexible fish knife for skinning fish (if necessary)
  • Large pan for potatoes
  • Medium pan for filling
  • Masher
  • Large ovenproof dish

Ingredients

For the mash topping

  • 1 kg potatoes
  • 20 g butter
  • Splash of milk

For the filling

  • 20 g butter
  • 1 onion finely chopped
  • 1 garlic clove finely chopped
  • 30 g plain flour
  • 400 ml semi skimmed milk
  • 50 g cheddar cheese
  • 280 g cod cut into bite size chunks
  • 140 g smoked haddock cut into bite size chunks
  • 140 g salmon cut into bite size chunks
  • 50 g baby spinach leaves

Instructions

  • Peel the potatoes and roughly chop into cubes. Add to a large pan, cover with water and cook on medium heat for around 40 minutes or until soft. Preheat the oven to 180°C.
  • Meanwhile, take a medium pan and cook the onions and garlic in butter until soft.
  • Add the flour and stir in, the mixture should clump slightly and turn to a paste.
  • On low-medium heat, add around ⅕ of the milk to the onions and flour, stirring continuously until the mixture starts to thicken. See tip below.
  • As the mixture thickens add another helping of milk. Heat and stir until it thickens again and then continue until all the milk has been added.
  • Next take the sauce off the heat and stir in the cheese.
  • Add the chopped, raw fish to the cheese sauce and mix in carefully.
  • Add the spinach leaves and stir in.
  • Transfer the fish pie mix to an ovenproof dish
  • Drain the cooked potatoes, add the milk and butter and mash. Spoon the mash potato over the top of the fish pie mix then use the back of a spoon to spread evenly to the edges of the dish.
  • Use a fork to mark and ruffle up the surface of the mash potato.
  • Place in the centre of a preheated oven and bake for 30 minutes. Serve with a scattering of freshly chopped parsley leaves.

Notes

Sauce tip: When making the fish pie sauce try to keep the heat on medium-low. Heating too quickly can curdle the mixture. If the mixture does start to curdle remove from the heat momentarily and stir rapidly.
Recipe suggestion: If you're after an extra indulgent twist, dot the mash with extra butter and grate over extra cheese before baking in the oven.
Can you make this recipe ahead of time? Make this recipe up to just before the pie goes into the oven. At this point the pie can be covered and stored in the fridge or freezer until you are ready to cook it. Note: If you intend to freeze the uncooked pie make sure the fish is as fresh as possible and suitable for freezing. When you are ready to cook, remove from the fridge and leave on the side for a hour or so to bring to room temperature. Or defrost overnight. Then cook in the oven as per the recipe instructions.
What if my fish has skin on? If you choose to buy whole fillets of fish for this recipe then you may find that your fillets have skin on. Skinning a fish is quite easy if you use the right method and knife. The best knife to use is a sharp, flexible fish knife. Place the fish on a board skin side down. To remove the skin use the knife with the blade facing away from you. slightly peel back the skin from one corner, then place the blade between the fish and its skin and hold onto the skin with your other hand. Keep the skin and the side of the blade flat to the board and work along the fillet with the knife. Press the side off the blade downwards into the board as well as moving it across.2 images showing how to remove the skin from a fillet of salmon
Can you freeze leftover fish pie? Make sure the fish pie is fully cooled then transfer to a sealed container and freeze for up to 3 months. To reheat simply remove the fish pie from the freezer and completely defrost before cooking in the oven for 30 minutes at 180 degrees C.  You should cover the pie with foil to prevent the top from crisping up too much as you are cooking it a second time.  Remove the foil for the last 5 minutes to finish, check the pie is hot throughout and enjoy. 


Nutrition

Serving: 0.25pie | Calories: 562kcal | Carbohydrates: 59g | Protein: 42g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 545mg | Potassium: 1955mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1733IU | Vitamin C: 57mg | Calcium: 304mg | Iron: 4mg

The post Classic Fish Pie Recipe appeared first on ProperFoodie.

]]>
https://properfoodie.com/fish-pie-cheese-sauce-mash-topping/feed/ 7
Tuscan Ribollita Soup (Healthy Vegetable Soup) https://properfoodie.com/tuscan-ribollita-soup/ https://properfoodie.com/tuscan-ribollita-soup/#comments Wed, 14 Feb 2018 01:05:20 +0000 https://properfoodie.com/?p=6026 Tuscan Ribollita soup (Ribollita Toscana) is a creamy, Italian, full flavoured vegetable soup. Made with store cupboard ingredients and all those leftovers from the week, this budget friendly, autumnal soup is perfect for an easy meal when the nights are starting to draw in. Get this healthy soup made and on the table in less...

Read More

The post Tuscan Ribollita Soup (Healthy Vegetable Soup) appeared first on ProperFoodie.

]]>
Tuscan Ribollita soup (Ribollita Toscana) is a creamy, Italian, full flavoured vegetable soup. Made with store cupboard ingredients and all those leftovers from the week, this budget friendly, autumnal soup is perfect for an easy meal when the nights are starting to draw in. Get this healthy soup made and on the table in less than 45 minutes.

Ribollita vegetable and bean soup served up in two bowls and topped with crusty bread, grated parmesan and fresh sprigs of thyme.

I'm back dreaming of the those rolling Toscana hills again - I can't help it. I always seem to come back to Italy when I'm cooking from the heart. And this dish really is from the heart. Its a homemade vegetable and bean soup - plain and simple. But this recipe has so much depth, flavour and tradition, that you know it just has to taste amazing.

Why make this recipe?

Tuscan Bean soup comes from making simple foods go a long way and also making sure that those simple foods don't go to waste. Some leftover carrots or celery? chuck em in. Some stale bread? Yep that goes in too! Its all about making the most of what you have and turning leftovers into a meal fit for a king.

This is the perfect recipe for the end of the week when you may have leftovers or food that needs to be used up. Its also really easy to make and super healthy - whats not to like?

If you're after some more Italian flavour and flare have a quick peek at my Amarone Risotto, or my homemade tiramisu, or how about a salami ragu? or if you're feeling really adventurous why not have a go at making your own pasta?

Ingredients

For this Tuscan ribollita soup recipe you will need a few simple ingredients, many of which are cupboard staples or possible leftovers.

Ingredients needed to make this recipe displayed on a table with text labels

Kale: Traditionally this recipe is made with black kale but any kind of kale or cabbage will work well here. I usually add the kale or cabbage at the very end and gently warm for 5 minutes so allowing it to soften whilst maintaining its colour and nutrients.

Parmesan: Freshly grated parmesan or pecorino is simply wonderful in this recipe. It adds a great depth of flavour and lovely a creamy texture. However, if you want to keep this soup strictly vegetarian then make sure to replace with a vegetarian cheese. Or if you want a super healthy vegetable soup then just skip the cheese.

Beans: Cannellini beans work well here as they are white and pearly and stand out against the other ingredients. They are also easy to blend down and so help to create a creamy soup without adding cream, milk, yogurt or cheese. Any other kind of white bean will work just as well.

Vine tomatoes: For the tomatoes I like to use baby vine tomatoes, which are slightly sweeter than the larger version. However, either the baby or the large variety work just as well. Either use two large vine tomatoes sliced and deseeded or weight out around 140g of baby vine tomatoes.

Step-by-Step Instructions

  1. Heat the oil in a large pan. Add the onions and leeks and cook on a medium heat until softened. Add garlic, dried thyme, carrot and celery then stir and continue to cook.
  2. Next add the tomatoes, stock and fresh sprigs of thyme. Stir and bring to the boil. Pop on a lid, reduce the heat and simmer for 15 minutes.
  3. After 15 minutes remove the lid and stir in the cannellini beans and freshly grated parmesan. Cook for a 2-3 minutes.
  4. Next transfer ⅓ of the soup to a blender and blend until smooth.A collage of 4 images showing how to make White bean soup step by step for instructions 1-4.
  5. Pour the smooth part of the soup back in the chunky soup and mix well.
  6. Stir in the black kale or cabbage. Pop the lid back on and simmer for a further 5 minutes or until the kale has just started to wilt.
  7. Remove the lid, season with sea salt, black pepper and parmesan, then serve.
  8. TIP: To stick the traditional recipe of Tuscan Ribollita soup, line the serving bowls with stale bread (or slices of ciabatta if you prefer) and pour the soup over the top. The bread soaks up the soup and thickens.A collage of 4 images showing how to make white bean soup step by step for instructions 5-8.
Is ribollita soup healthy?

Honestly, this must be the best soup! Each bowl is just under 300 calories, with only 8g fat and 3g saturates. Its also full of veg - as you can probably see, each bowl has a whopping 4 servings of veg in it. Theres also 9g of fibre, 22g protein, 37g carbs, and its high in potassium and vitamin A (good for your heart muscles and your immune system). So you get the picture its nutritious, its well balanced - this is one healthy vegetable soup!

What can I use if I don't have vegetable stock?

You can definitely get by without vegetable stock, vegetable stock is basically vegetables boiled, with herbs and seasoning, to release their flavours and then conveniently packaged for you! just add water in place of the stock and cook the vegetables until they are soft then season the cooking water well.  Add dried Italian seasoning to enhance that authentic flavour!

Why does this recipe use stale bread?

To stick the traditional recipe of Tuscan Ribollita soup, line the serving bowls with stale bread (or slices of ciabatta if you prefer) and pour the soup over the top. The bread soaks up the soup and thickens it.

A Tuscan vegetable and bean soup served up a bowl and topped with crusty bread, grated parmesan and fresh sprigs of thyme.

Other soup recipes you might like:

📖 Recipe

A Tuscan vegetable and bean soup served up in two bowls and topped with crusty bread, grated parmesan and fresh sprigs of thyme.
Print

Tuscan Ribollita Soup

Italian Ribollita soup is a creamy, healthy, full flavoured vegetable soup. Made with store cupboard ingredients and all those leftovers from the week this budget friendly, autumnal soup is perfect for an easy meal when the nights are starting to draw in.
Course Appetizer, Dinner, Main Course, starter
Cuisine Italian, Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 People
Calories 298kcal

Ingredients

  • ½ tbsp. Olive oil
  • 1 large onion 200g finely chopped
  • 1 Leek 80g chopped
  • 2 garlic cloves finely chopped
  • ½ teaspoon dried thyme
  • 1 carrot 150g finely chopped
  • 2 celery 100g sticks finely chopped
  • 2 medium vine tomatoes deseeded and roughly cubed 140g
  • 600 ml vegetable stock plus extra water if required
  • 2 sprigs of fresh thyme
  • 1 tin cannellini beans 240g drained
  • 20 g freshly grated parmesan or vegetarian alternative
  • 100 g black kale or cabbage

Optional

  • Sea salt black pepper and extra parmesan to season
  • Ciabatta or stale bread to serve

Instructions

  • Heat the oil in a large pan. Add the onions and leeks and cook on a medium heat until softened. Add garlic, dried thyme, carrot and celery then stir and continue to cook. Next add the tomatoes, stock and fresh sprigs of thyme. Stir and bring to the boil. Pop on a lid, reduce the heat and simmer for 15 minutes.
  • After 15 minutes remove the lid and stir in the cannellini beans and freshly grated parmesan. Cook for 2-3 minutes.
  • Next transfer ⅓ of the soup to a blender and blend until smooth. Pour the smooth part of the soup back in the chunky soup and mix well. Stir in the black kale. Pop the lid back on and simmer for a further 5 minutes or until the kale has just started to wilt.
  • Remove the lid, season with sea salt, black pepper and parmesan, then serve.

Video

Notes

Recipe tip:
To stick the traditional recipe of Tuscan Ribollita soup, line the serving bowls with stale bread (or slices of ciabatta if you prefer) and pour the soup over the top. The bread soaks up the soup and thickens.
Is ribollita soup healthy?
Honestly, this must be the best soup! Each bowl is just under 300 calories, with only 8g fat and 3g saturates. Its also full of veg - as you can probably see, each bowl has a whopping 4 servings of veg in it. Theres also 9g of fibre, 22g protein, 37g carbs, and its high in potassium and vitamin A (good for your heart muscles and your immune system). So you get the picture its nutritious, its well balanced - this is one healthy vegetable soup!
What can I use if I don't have vegetable stock?
You can definitely get by without vegetable stock, vegetable stock is basically vegetables boiled, with herbs and seasoning, to release their flavours and then conveniently packaged for you! just add water in place of the stock and cook the vegetables until they are soft then season the cooking water well.  Add dried Italian seasoning to enhance that authentic flavour!

Nutrition

Serving: 1g | Calories: 298kcal | Carbohydrates: 36g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Sodium: 800mg | Fiber: 9g | Sugar: 19g

This post was first published in February 2018. Updated in January 2021 with new ingredients photo, step-by-step photos and recipe tips.

The post Tuscan Ribollita Soup (Healthy Vegetable Soup) appeared first on ProperFoodie.

]]>
https://properfoodie.com/tuscan-ribollita-soup/feed/ 42
Homemade Sushi Rolls (Step-by-Step Guide, Recipe Tips & Video) https://properfoodie.com/sushi-rolls/ https://properfoodie.com/sushi-rolls/#comments Tue, 04 Jun 2019 12:03:35 +0000 https://properfoodie.com/?p=10365 How to make homemade sushi rolls with my easy to follow, step-by-step guide and recipe video. Get my top tips and tricks and watch the video for making sushi at home. Including how to make sushi rice, maki sushi, California rolls, dragon rolls and nigiri sushi. Plus find out about the fantastic sushi kit I...

Read More

The post Homemade Sushi Rolls (Step-by-Step Guide, Recipe Tips & Video) appeared first on ProperFoodie.

]]>
How to make homemade sushi rolls with my easy to follow, step-by-step guide and recipe video. Get my top tips and tricks and watch the video for making sushi at home. Including how to make sushi rice, maki sushi, California rolls, dragon rolls and nigiri sushi. Plus find out about the fantastic sushi kit I used to make this wonderful sushi platter.

AD FOR THE FISH SOCIETY

Homemade sushi rolls on a platter

[feast_advanced_jump_to]

Making sushi at home is one of those challenges that can be very satisfying, especially once you get the hang of it and start to feel like a real sushi pro.

The great thing about homemade sushi rolls is that you are in full control of the ingredients. Make your sushi with or without fish, make it vegetarian or vegan, and pick your favourite fruit and vegetables for fillings. Making sushi at home is also a lot of fun, especially if you get friends and family involved. The other benefit is that homemade sushi is always going to be far cheaper than in a restaurant and most of the ingredients will keep well in the cupboard ready for your next sushi making night.

In this guide I will walk you through the whole sushi making process. From what ingredients and equipment you need to how to roll and slice into perfect sushi pieces.

🍽 What equipment do I need?

As complex as homemade sushi may appear, only minimal equipment is required for making an impressive platter:

  • Bamboo Rolling Mat (Makisu) or you can use baking paper (Bamboo mat helps create a tighter roll with better shape)
  • 1 cutting board for slicing veg and 1 cutting board for slicing raw fish
  • A sharp, non serrated knife
  • Pan to cook the rice
  • Mixing bowl and spoon for mixing the rice and sushi vinegar
  • Bowl of water (very important for handling rice and for slicing the sushi)
  • Cling film (Saran wrap)
  • A cloth to clean and tidy and wipe as you go
  • A platter for serving
  • Chop sticks for eating (optional) - sushi is traditionally eaten with the fingers.
homemade sushi rolls

🥘 Ingredients

Jump straight to Recipe Card

The below will be enough to make a full platter (serves 4) of different types of homemade sushi or if you prefer a platter of one type of sushi. See further down the post for links to making different types of sushi.

  • 2 Packs of Nori sheets (10 sheets) (seaweed sheets)
  • 300g uncooked Sushi rice (Nishiki)
  • 400ml tap water for cooking rice
  • 2 tablespoon Rice wine vinegar
  • 2 tablespoon Mirin rice wine
  • 1 teaspoon Caster sugar
  • ½ teaspoon Salt
  • Thinly sliced julienne sticks of your choice of fruits and vegetables, plus avocado if desired (toss sliced avocado in lime juice to keep it fresh). - I used 1 cucumber, 1 red bell pepper, and 1 Avocado.
  • Black sesame seeds or black onion seeds (for inside out rolls - meaning rice on the outside e.g. California rolls)
  • Crab sticks or crab meat
  • Your choice of raw sushi grade fish (see FAQs below for explanation). For ease I highly recommend this Sashimi Kit  from The Fish society, which includes a guaranteed 300g total weight of raw sushi grade fish, ready to slice into sashimi. Fish selection includes: frozen raw mackerel, black cod, maguro tuna, salmon belly and cooked, butterflied king prawns. Plus soy sauce sachets, wasabi sachets, pickled ginger sachets and chop sticks. I also bought crab sticks to add to this. The fish society also have individual fish options available for sashimi if you'd rather choose specific types of fish yourself.

Fruit and veg filling ideas: cucumber, bell pepper, jalapeños, red cabbage, celery, spring onion, beetroot, radish, avocado, mango, pineapple, apple, pear.

Sushi without raw fish: If you don't want to use raw fish, other options you can try are cooked crab meat, crabsticks, tinned tuna, smoked salmon, or smoked mackerel.

Sushi without fish: If you don't want to use fish at all just load up with fruit and veg. You could also try with cream cheese or tofu. Cream cheese, cucumber and chives is a great option.

Toppings: Once the rolls are made you can add extra flavour with toppings like pickled ginger, soy sauce, wasabi paste, sesame seeds, onion seeds, chia seeds, extra thin slices of avocado or fish (see dragon roll sushi recipe), butterflied king prawns (see nigiri sushi recipe) chopped mango, thinly sliced spring onion or salmon roe.

Homemade sushi rolls on a platter with one California roll being picked up with chopsticks

🔪 Step by step instructions

  1. Make the sushi rice: Rice that is specifically prepared for sushi is called Sumeshi. This means rice thats cooked for the right amount of time, in the right amount of water with the right amount of seasoning. It should be sticky but still al dente, shiny and not mashed together. To make perfect sushi rice follow the instructions in my how to make sushi rice guide.cooked sushi rice in a bowl
  2. Julienne the vegetables: Slice your chosen fruit and vegetable fillings into thin sticks, of a similar size (julienne).Slice vegetables into thin julienne sticks
  3. Slice the fish: If the fish is frozen, thoroughly defrost before use, either at room temperature for a few hours or overnight in the fridge. Next, slice the fish into thin sashimi pieces, going against the grain (lines in the fish). Store sliced fish in the fridge if you aren't ready to use it right away.Slice the raw fish into thin sashimi pieces
  4. Fill with rice: Place a nori seaweed sheet on the bamboo mat (shiny side down). Wet your hands then spread the rice over the seaweed leaving a 1-2 cm gap at the top (for sealing the roll). Use half a sheet of seaweed or a full sheet depending on how big you would like your sushi. Usually half a sheet is used to make maki sushi and a full sheet is used for California rolls and Dragon roll sushi.spread the rice thinly and evenly leaving a boarder at the top edge
  5. Add fillings: Add your choice of veg and fish fillings. Line up the filling across the seaweed. If making a smaller roll, with half a seaweed sheet, then use just 2 fillings. If you are making a larger roll and using a full seaweed sheet then you can add 3 fillings. Image here shows smaller roll with 2 fillings of raw tuna and avocado.Add your fish and vegatable strips to the top of the rice
  6. Roll: Use the bamboo mat to roll up the sushi. Pick up the bottom end of the mat and start to fold it over. The first roll you should be aiming to get the nori and rice over the fillings. Then lift the end of the mat up again and roll and tighten. Continue to roll until the sushi comes out at the other side of the mat. use the bamboo mat to start rolling and folding your maki sushi
  7. Slice: To finish slice the sushi roll using a wet knife. To wet your knife dip the tip of the blade into water then hold the knife up and allow the water to run down the length of the blade. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed.use a wet knife the slice the maki sushi into 6
  8. Repeat: Repeat with the remaining seaweed, rice and fillings. Then serve up on a platter with your chosen toppings.sliced maki sushi
  9. Different types of sushi: Different types of sushi can be made from the same ingredients. See below for a description of each type of sushi and a link to the recipe.sushi platter

🍱 What are the different kinds of sushi rolls?

In this guide I will show you how to make 4 types of sushi. Three are sushi that are rolled and the the other is balls of sushi with a topping. Below I will go over each type of sushi and provide a link to the recipe for making each one:

  1. Maki sushi (small roll)
  2. California rolls (large roll)
  3. Dragon roll sushi (large roll)
  4. Nigiri sushi (ball of rice with topping)

🍥 Maki sushi rolls

Maki sushi is the smallest rolled sushi and is made using half of a nori sheet, instead of a full sheet. The nori sheet is on the outside of this roll and the rice and veg are in the middle. Maki sushi can be made with just raw fish, just veg or both. As the maki sushi is small the inside shouldn't be over filled, so spread the rice as thinly as possible and only use 2 pieces of veg or fish. There is also a Futomaki which is the larger version of the maki sushi (2-2.5 inches wide).

📋 Maki sushi
Maki sushi is a smaller type of sushi where the fish a veg are in the middle of sushi rice (sumeshi) with a seaweed sheet (nori) wrapped around the outside. Here, I will show you how to make your own maki sushi at home with my simple step by step guide.
Make this recipe
maki sushi on a platter with one piece being dipped in soy sauce with chop sticks
maki sushi on a platter with one piece being dipped in soy sauce with chop sticks

🍥 California rolls

California rolls are larger then the maki sushi and use the whole sheet of nori. The rice for this roll is presented on the outside and the seaweed is rolled into the inside. The veg and fish are in the middle, just like in the maki sushi. As the California roll is larger than the maki roll there is room to use 3 veg/fish fillings inside. But its still a good idea to keep the layer of rice as thin as possible.

📋 California rolls
California rolls with salmon, avocado and cucumber. This simple step by step guide will show you how to make your own California sushi rolls at home. Usually served without raw fish, this sushi roll is a great option for sushi-newbies, kids, and anyone who really can't stand uncooked fish.
Make this recipe
california rolls served on a black slate platter with a pair of chopsticks
california rolls served on a black slate platter with a pair of chopsticks

🍥 Dragon roll sushi

Dragon roll sushi are exactly the same as California rolls except they have a topping. The topping is usual avocado and is said to resemble that of a dragon scale, which is where the name came from. In this guide I used salmon as well as avocado for the topping.

📋 Dragon Roll Sushi
Dragon roll sushi is a California roll with thin slices of avocado and salmon lay on the top and following the curve of the roll. In this sushi guide I'll show you how easy it is to perfect the dragon roll at home.
Make this recipe
four pieces of sushi with slices of salmon and avocado on the top to mimic a dragon
four pieces of sushi with slices of salmon and avocado on the top to mimic a dragon

🍣 Nigiri sushi

Nigiri sushi is a non-roll sushi and probably the easiest to make. First an oblong ball of sushi rice is formed using your hands. Then a topping is added - usually cooked, butterflied king prawns, which are stuck onto the rice with a bit of wasabi paste. But you can use other types of fish or veg to top your nigiri. If you're being extra adventurous and looking for extra marks for presentation have a go at wrapping a thin strip of nori around the nigiri sushi.

Nigiri Sushi
Nigiri sushi is simply a ball of sushi rice topped with cooked butterflied king prawns. Usual served without any raw fish this is a great option sushi-newbies, kids, and anyone who really can’t stand uncooked fish. These easy sushi balls are quick to make and perfect for using up that last bit of rice.
Make this recipe
nigiri sushi with butterflied prawns
nigiri sushi with butterflied prawns

💭 Tips and tricks

After having spent several hours perfecting my sushi making skills, here are my pearls of wisdom and sushi making tips:

Different sushi rolls: For that real wow factor have a go at making a variety of homemade sushi rolls. The amounts of ingredients listed in this guide will be enough to make a platter with several different sushi rolls. This guide includes links to recipes for maki sushi, California rolls, dragon rolls and nigiri sushi. All together they make a fabulous looking platter.

Sushi rice: To create the right kind of flavour mix your sushi rice with rice wine vinegar and mirin rice wine, sugar and salt.

Bamboo mat: Get yourself a Bamboo Rolling Mat. The sushi making process is made so much easier if you have a mat to help you roll and tighten your sushi rolls. However, you don't have to use a bamboo mat. If you can't get hold of one you can use baking paper to roll your sushi.

Water: Have a bowl of water on hand to keep your hands wet when handling the sushi rice. Sushi rice is extremely sticky and if your hands are dry you'll find it sticks to you rather than the seaweed. Things can get very messy very quickly.

Sushi grade fish: Use fish that has been frozen to below the right temperature for the correct amount of time, which will be a lot safer to consume raw.

Sashimi kit: Buy a sashimi kit that comes with a selection of sushi grade, frozen, raw fish ready for slicing into thin pieces (sashimi) . I highly recommend the sashimi kit from the Fish Society, which is what I used to make this platter. And there was some fish left over from this, so it goes a long way. This kit comes with 4 different types of frozen, raw fish, plus cooked, butterflied king prawns. The Fish society guarantees a total weight of 300g of sushi grade fish. The kit also includes sachets of soy sauce, sachets of wasabi, sachets of pickled ginger and 2 sets of wooden chop sticks.

Vegetables: If using veg instead of, or as well as fish, go for bright colours that will look pretty against the white rice. Also choose veg that will last and not go limp. Obvious choices include cucumber, bell pepper, carrot, raw beetroot, radish and red cabbage. I also love to use avocado, which I toss in lime juice immediately after slicing to stop it oxidising and going brown.

Protect your mat: Wrap your bamboo mat with cling film to keep it clean, particularly when making California rolls when the rice is on the outside of the roll.

Try not to overfill the nori sheet with rice: Spread the rice as thinly as possible over your nori sheet and leave a 2cm gap at the top end of the nori to allow room for sealing.

Small rolls: Maki sushi are smaller rolls so halve your seaweed paper to make these.

Slicing: Use a long blade, sharp, non serrated knife for slicing your sushi. Before slicing dip the knife blade in water and allow the water to run down the length of the blade. This stops the blade from sticking to the rice and seaweed.

When slicing sushi with rice on the outside (California rolls) place cling film over your finished rolls first. The cling film will help to keep the roll together and to keep its shape whilst you slice.

Wasabi: Use wasabi paste to help stick your butterflied prawns to your sushi balls when making nigiri sushi

Chill the sushi: Once your sushi are made, plate up then wrap in cling film and chill in the fridge for at least an hour before serving. This will firstly keep the sushi nice and fresh but will also set the rice and make your sushi easier to handle and eat.

Serve with: soy sauce, pickle ginger and wasabi for that extra punch of flavour and touch of authenticity.

Time: Give yourself plenty of time! Don't under estimate the mess this can make and the time it can take just to prepare your veg and fish alone.

❓ Frequently asked questions

🦑 Is it safe to eat raw fish?

Raw fish does come with a higher risk than when fish is cooked. However, if raw fish is fresh, stored correctly and prepared correctly, then it is safe to eat. Certain types of fish are recommended for eating raw. This includes fish that lives in cooler water, certain types of farmed fish and fish that is frozen to below -4 degrees C soon after catching. The cooler waters and freezing of the fish kills any bacteria and parasites, so making it a lot safer to consume raw. However, people at higher risk of food borne illnesses should always avoid any kind of consumption of raw fish. Higher risk people include those with low immune systems, pregnant women, infants, young children and older adults. Always check with your GP if you are in any way unsure and have a read of this NHS page about sushi for further info.
 

🦀 What is sushi grade fish?

Sushi grade fish means fish that has been prepared and stored in such a way that it is considered safe to eat raw. These practices include freezing below a certain temperature for certain lengths of time. The Food standards agency provides full details on how to freeze fish that is intended to be consumed raw.

🍚 Which rice is best for sushi rolls?

Most shops and supermarkets will sell bags of rice that are labelled as sushi rice. I highly recommend using the rice that is labelled as sushi rice otherwise you run the risk of using a type that won't be sticky enough when cooked. If you struggle to find 'sushi rice' look for a medium grained white rice, usually named Nishiki.

👩🏻‍🍳 Is it hard to make sushi rolls?

Making sushi for the first time can be quite a challenge, which is why I have put together this easy to follow guide and step by step video. I would suggest having enough ingredients for a couple of practice sushi rolls.

🐟 Other fish recipes you may like:

Clam chowder, fish biryani, honey glazed prawns, Chinese prawns recipe, salmon and prawn linguine, haddock and rosemary risotto, Frozen salmon and potato traybake, Kedgeree, cucumber canapes with prawns, and Fish pie. Or for more dinner inspiration have a look at my dinner ideas for two collection.

I do hope your find this guide of use in your sushi making journey. let me know what you think by leaving a comment and star rating below. You can also pin the recipe on Pinterest. Or if you prefer you can pin the video. Happy sushi making!!

under 500 kcal recipehigh in nutrients recipe 

📖 Recipe

homemade sushi rolls platter
Print

📋 Homemade Sushi Rolls

Make homemade sushi rolls with my easy to follow, step-by-step guide and recipe video. Get my top tips and tricks and watch the video for making sushi at home. Including how to make sushi rice, maki sushi, California rolls, dragon rolls and nigiri sushi. Plus find out about the fantastic sushi kit I used to make this wonderful sushi platter.
The below will be enough to make a full platter (serves 4) of different sushi rolls or if you prefer a platter of one kind of sushi. See notes below for links to making a variety of homemade sushi rolls.
Course Appetizer, lunch, Snack, starter or main
Cuisine Japanese
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 4 people
Calories 479.9kcal

Ingredients

  • 2 Packs of Nori sheets seaweed sheets
  • 300 g uncooked Sushi rice Nishiki
  • 400 ml tap water for cooking rice
  • 2 tablespoon Rice wine vinegar
  • 2 tablespoon Mirin rice wine
  • 1 teaspoon Caster sugar
  • ½ teaspoon Salt
  • Thinly sliced julienne sticks of your choice of fruits and vegetables plus avocado if desired (toss sliced avocado in lime juice to keep it fresh). - I used 1 cucumber, 1 red bell pepper, and 1 Avocado.
  • Black sesame seeds or black onion seeds for inside out rolls - meaning rice on the outside e.g. California rolls
  • Crab sticks or crab meat
  • Your choice of raw sushi grade fish For ease I highly recommend this Sashimi Kit from The Fish society, which includes a guaranteed 300g total weight of raw sushi grade fish, ready to slice into sashimi. Fish selection includes: frozen raw mackerel, black cod, maguro tuna, salmon belly and cooked, butterflied king prawns. Plus soy sauce sachets, wasabi sachets, pickled ginger sachets and chop sticks). I also bought crab sticks to add to this. The fish society also have individual fish options available for sashimi if you'd rather choose specific types of fish yourself.

Instructions

  • Rice that is specifically prepared for sushi is called Sumeshi. This means rice thats cooked for the right amount of time, in the right amount of water with the right amount of seasoning. It should be sticky but still al dente, shiny and not mashed together. To make perfect sushi rice follow the instructions in my how to make sushi rice guide.
    cooked sushi rice in a bowl
  • Slice your chosen fruit and vegetable fillings into thin sticks, of a similar size (julienne).
    Slice vegetables into thin julienne sticks
  • If the fish is frozen, thoroughly defrost before use, either at room temperature for a few hours or overnight in the fridge. Next, slice the fish into thin sashimi pieces, going against the grain (lines in the fish). Store sliced fish in the fridge if you aren't ready to use it right away.
    Slice the raw fish into thin sashimi pieces
  • Place a nori seaweed sheet on the bamboo mat (shiny side down). Wet your hands then spread the rice over the seaweed leaving a 1-2 cm gap at the top (for sealing the roll). Use half a sheet of seaweed or a full sheet depending on how big you would like your sushi. Usually half a sheet is used to make maki sushi and a full sheet is used for California rolls and Dragon roll sushi.
    spread the rice thinly and evenly leaving a boarder at the top edge
  • Add your choice of veg and fish fillings. Line up the filling across the seaweed. If making a smaller roll with half a seaweed sheet then use just 2 fillings. If you are making a larger roll and using a full seaweed sheet then you can add 3 fillings. Image here shows smaller roll with 2 fillings of raw tuna and avocado.
    Add your fish and vegatable strips to the top of the rice
  • Use the bamboo mat to roll up the sushi. Pick up the bottom end of the mat and start to fold it over. The first roll you should be aiming to get the nori and rice over the fillings. Then lift the end of the mat up again and roll and tighten. Continue to roll until the sushi comes out at the other side of the mat.
    use the bamboo mat to start rolling and folding your maki sushi
  • To finish slice the sushi roll using a wet knife. To wet your knife dip the tip of the blade into water then hold the knife up and allow the water to run down the length of the blade. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed.
    use a wet knife the slice the maki sushi into 6
  • Repeat with the remaining seaweed, rice and fillings. Then serve up on a platter with your chosen toppings.
    sliced maki sushi
  • Different types of sushi can be made from the same ingredients. See notes below for a link to each type of sushi recipe.
    sushi platter

Video

Notes

Fruit and veg filling ideas: cucumber, bell pepper, jalapeños, red cabbage, celery, spring onion, beetroot, radish, avocado, mango, pineapple, apple, pear
Sushi without raw fish: If you don't want to use raw fish other options you can try are cooked crab meat, crabsticks, tinned tuna, smoked salmon, or smoked mackerel
Sushi without fish: If you don't want to use fish at all just load up with fruit and veg. You could also try with cream cheese or tofu. Cream cheese, cucumber and chives is a great option.
Toppings: Once the rolls are made you can add extra flavour with toppings like pickled ginger, soy sauce, wasabi paste, sesame seeds, onion seeds, chia seeds, extra thin slices of avocado or fish (see dragon roll sushi recipe), butterflied king prawns (see nigiri sushi recipe) chopped mango, thinly sliced spring onion or salmon roe.
Different sushi rolls: For that real wow factor have a go at making a variety of homemade  sushi rolls. The amounts of ingredients listed in this guide will be enough to make a platter with several different  sushi rolls. This guide includes links to recipes for maki sushi, California rolls, dragon roll sushi and nigiri sushi. All together they make a fabulous looking platter.
Sushi rice: To create the right kind of flavour mix your sushi rice with rice wine vinegar and mirin rice wine, sugar and salt.
Bamboo mat: Get yourself a Bamboo Rolling Mat. The sushi making process is made so much easier if you have a mat to help you roll and tighten your sushi rolls. However, you don't have to use a bamboo mat. If you can't get hold of one you can use baking paper to roll your sushi.
Water: Have a bowl of water on hand to keep your hands wet when handling the sushi rice. Sushi rice is extremely sticky and if your hands are dry you'll find it sticks to you rather than the seaweed. Things can get very messy very quickly.
Sushi grade fish: Use fish that has been frozen to below the right temperature for the correct amount of time, which will be a lot safer to consume raw.
Sashimi kit: Buy a sashimi kit that comes with a selection of sushi grade, frozen, raw fish ready for slicing into thin pieces (sashimi) . I highly recommend the sashimi kit from the Fish Society, which is what I used to make this platter. And there was some fish left over from this, so it goes a long way. This kit comes with 4 different types of frozen, raw fish, plus cooked, butterflied king prawns. The Fish society guarantees a total weight of 300g of sushi grade fish. The kit also includes sachets of soy sauce, sachets of wasabi, sachets of pickled ginger and 2 sets of wooden chop sticks.
Vegetables: If using veg instead of, or as well as fish, go for bright colours that will look pretty against the white rice. Also choose veg that will last and not go limp. Obvious choices include cucumber, bell pepper, carrot, raw beetroot, radish and red cabbage. I also love to use avocado, which I toss in lime juice immediately after slicing to stop it oxidising and going brown.
Protect your mat: Wrap your bamboo mat with cling film to keep it clean, particularly when making California rolls when the rice is on the outside of the roll.
Try not to overfill the nori sheet with rice: Spread the rice as thinly as possible over your nori sheet and leave a 2cm gap at the top end of the nori to allow room for sealing.
Small rolls: Maki sushi are smaller rolls so halve your seaweed paper to make these.
Slicing: Use a long blade, sharp, non serrated knife for slicing your sushi. Before slicing dip the knife blade in water and allow the water to run down the length of the blade. This stops the blade from sticking to the rice and seaweed. When slicing sushi with rice on the outside (California rolls) place cling film over your finished rolls first. The cling film will help to keep the roll together and to keep its shape whilst you slice.
Wasabi: Use wasabi paste to help stick your butterflied prawns to your sushi balls when making nigiri sushi
Chill the sushi: Once your sushi are made, plate up then wrap in cling film and chill in the fridge for at least an hour before serving. This will firstly keep the sushi nice and fresh but will also set the rice and make your sushi easier to handle and eat.
Serve with: soy sauce, pickle ginger and wasabi for that extra punch of flavour and touch of authenticity. Time: Give yourself plenty of time! Don't under estimate the mess this can make and the time it can take just to prepare your veg and fish alone.

Nutrition

Serving: 275g | Calories: 479.9kcal | Carbohydrates: 70g | Protein: 24.1g | Fat: 13.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 6.2g | Sodium: 400mg | Fiber: 1.9g | Sugar: 4.2g

Please note that this post contains affiliate links to products I am recommending, which means if you click a link and then go on to purchase a product, I will receive a small percentage. This will not affect the amount you pay. 

The post Homemade Sushi Rolls (Step-by-Step Guide, Recipe Tips & Video) appeared first on ProperFoodie.

]]>
https://properfoodie.com/sushi-rolls/feed/ 4
Creamy Mushroom Pasta (Step-by-Step Guide + Video) https://properfoodie.com/creamy-mushroom-pasta/ https://properfoodie.com/creamy-mushroom-pasta/#respond Tue, 11 Jun 2019 20:49:09 +0000 https://properfoodie.com/?p=10175 Creamy mushroom pasta is a one pan pasta recipe with white wine cream sauce, chestnut mushrooms, fresh parsley, and parmesan cheese! Try this vegetarian pasta recipe for lunch or dinner. Creamy mushroom pasta This easy mushroom pasta is for the evenings when we require nothing more than a scrumptious bowl of creamy pasta. Its for...

Read More

The post Creamy Mushroom Pasta (Step-by-Step Guide + Video) appeared first on ProperFoodie.

]]>
Creamy mushroom pasta is a one pan pasta recipe with white wine cream sauce, chestnut mushrooms, fresh parsley, and parmesan cheese! Try this vegetarian pasta recipe for lunch or dinner.

creamy mushroom pasta

Creamy mushroom pasta

This easy mushroom pasta is for the evenings when we require nothing more than a scrumptious bowl of creamy pasta. Its for the evenings when cooking is not high on the agenda and one pot dishes like easy pea pasta, healthy salmon and prawn linguine or spicy cajun chicken pasta are the answer to all our dinner questions.

Creamy mushroom pasta is as easy to make as it gets. The mouth-watering combination of chestnut mushrooms with white wine cream sauce, creme fraiche and parmesan makes this dish a real crowd pleaser.

For something a little meatier, try this equally as creamy fettuccini alfredo with chicken with homemade alfredo sauce recipe.

creamy mushroom pasta

Creamy mushroom pasta ingredients

To make this mushroom pasta with cream sauce, you will need:

  • Butter
  • Finely chopped onion
  • Garlic clove
  • Plain flour
  • Chestnut/shiitake mushrooms (or other type of mushrooms)
  • White wine
  • Semi skimmed milk
  • Parmesan (or other choice of hard cheese)
  • Spaghetti (or other pasta)
  • Dijon mustard (optional)
  • Creme Fraiche
  • Freshly chopped parsley

mushroom pasta in white wine cream sauce

Creamy mushroom sauce

To make the ultimate creamy mushroom sauce, you will first need to make a soft and silky white sauce.

This requires 5 minutes of patience to slowly combine butter, flour and milk, and gently cook until thick and creamy. Making this sauce extra special and full of flavour requires some key ingredients, which pair fantastically well with the chestnut mushrooms.

The first is a few good glugs of white wine, which creates an incredible scent of pears and apples as soon as it hits the hot pan. Cook the wine gently for a few minutes to allow the alcohol to burn off before the milk is added.

Towards the end of cooking, the parmesan, dijon mustard and creme fraiche are stirred into the sauce to ensure a full flavoured, creamy and satisfying finish to the dish. White wine cream sauce adds so much flavour to this mushroom pasta recipe.

mushroom pasta

How to make creamy mushroom pasta

To make this simple pasta recipe, follow these steps:

  1. In large pan melt butter and fry garlic and onions until soft.
  2. Then add the mushrooms and cook for further 2 minutesstir fry onions an mushrooms
  3. Add flour and stir in before adding a splash of white wine and the gradually adding milk. Stir until the white wine cream sauce starts to to thicken add flour then wine and then gradually add milk
  4. Next add parmesan, dijon mustard, creme fraiche and seasoning to the sauce and stir in well.add dijon mustard
  5. Finally add cooked spaghetti and stir to coat in the sauce, then top with extra parmesan and fresh parsley. add cooked spaghetti and stir to fully coat in sauce

What to serve with this recipe

The best thing to serve with this creamy pasta recipe is warm sprouted grain bread, perfect for dunking and mopping up the mushroom sauce.  You could also pair this dish with a side of garlic parmesan roasted carrots or a fresh vegetable salad with creamy balsamic dressing.

And, for an extra special treat, why not make this mushroom pasta recipe with your own homemade pasta?

creamy mushroom pasta

What else can I cook with mushrooms?

Love mushrooms? Try this simple, yet incredible Hungarian mushroom soup. Or try this amazing truffle linguine dish and find out where you can buy fabulously, authentic truffle paste, straight from Italy. For more dinner inspiration check out my dinner ideas for two collection.

 30 minutes to produce recipehigh in nutrients recipe2 of 5 fruit and veg a day recipe

📖 Recipe

creamy mushroom pasta
Print

Creamy Mushroom Pasta

Creamy mushroom pasta cooked in one pan with a white wine cream sauce, served with fresh parsley and grated parmesan.
Course Dinner, evening meal, Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings 2 people
Calories 734.1kcal

Ingredients

  • 15 g Butter
  • 1 Onion finely chopped 100g
  • 1 Garlic clove finely chopped
  • 2 tablespoon Plain flour
  • 300 g Chestnut/shiitake mushrooms or other type of mushrooms
  • 100 ml White wine
  • 300 ml semi skimmed milk
  • 30 g Grated parmesan or other choice of hard cheese
  • 300 g Uncooked Spaghetti 580g cooked
  • 1 teaspoon Dijon mustard optional
  • 1 tablespoon Creme Fraiche
  • 30 g Freshly chopped parsley handful

Instructions

  • In large pan melt butter and gently fry garlic and onions until soft. Add mushrooms and stir fry for further 2 minutes or until just starting to soften.
    stir fry onions an mushrooms
  • Sprinkle flour over the mushrooms and stir in well. Some flour may start to stick to the base of the pan at this point.
  • Next add the wine and scrape up any bits of flour. As the wine reduces it will mix with the flour and start to thicken.
  • As the wine thickens start to add the milk a little at a time whilst continually staring. The gradual additions of milk and continual stirring will prevent any lumps forming and will create a silky smooth white sauce.
    add flour then wine and then gradually add milk
  • Once all the milk is added continue to stir and allow to simmer for a couple of minutes to ensure the flour is cooked out and the sauce is fully thickened.
  • Next add parmesan, dijon mustard, creme fraiche and seasoning to the sauce and stir in well.
    add dijon mustard
  • Finally add cooked spaghetti and stir to coat in the sauce, then top with extra parmesan and fresh parsley.
    add cooked spaghetti and stir to fully coat in sauce

Video

Nutrition

Serving: 742g | Calories: 734.1kcal | Carbohydrates: 115g | Protein: 27.3g | Fat: 18.2g | Saturated Fat: 10.4g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 4.2g | Sodium: 240mg | Fiber: 7.6g | Sugar: 15.8g

I first shared this Creamy mushroom pasta recipe on the Sunday Supper Movement site, where I am a contributor.

PIN FOR LATER

creamy mushroom pasta

The post Creamy Mushroom Pasta (Step-by-Step Guide + Video) appeared first on ProperFoodie.

]]>
https://properfoodie.com/creamy-mushroom-pasta/feed/ 0
Chicken and leeks recipe https://properfoodie.com/chicken-and-leek-recipe/ https://properfoodie.com/chicken-and-leek-recipe/#comments Sat, 17 Aug 2019 08:38:09 +0000 https://properfoodie.com/?p=10629 A simple chicken and leeks recipe made with creamy mustard and tarragon sauce. Perfect for a Saturday night in or as an easy Sunday dinner idea!  This tasty leek dish is also great as a base for chicken leek pie or leek and chicken pasta recipes! This incredibly easy chicken and leeks recipe is already...

Read More

The post Chicken and leeks recipe appeared first on ProperFoodie.

]]>
A simple chicken and leeks recipe made with creamy mustard and tarragon sauce. Perfect for a Saturday night in or as an easy Sunday dinner idea!  This tasty leek dish is also great as a base for chicken leek pie or leek and chicken pasta recipes!

chicken and leek recipe

This incredibly easy chicken and leeks recipe is already winging its way to the top of my list of favourites; and with good reason. Its creamy, but not unhealthy, filling but not heavy, and fragrant but not overpowering. Pretty much your perfect chicken dinner.

The basis of this classic recipe is a creamy chicken and leek broth infused with sweet tarragon and spicy mustard seeds. I could eat it all day just as it is, but the joy of this recipe is that it can also be used as the starting point for many other chicken and leek recipes. Recipes with chicken are so versatile but there is something special about this delicious sauce and tarragon chicken. 

If your after chicken thats a little less saucy, why not try my easy roast chicken recipe? or for more dinner inspiration check out my dinner ideas for two collection.

Chicken and Leeks Recipe Ingredients

For this delightful chicken and leeks recipe you will need:

  • Oil
  • Chicken breasts
  • Salt and pepper
  • Lemon juice
  • Leeks
  • Garlic
  • Plain flour
  • Chicken stock
  • Milk
  • Wholegrain mustard
  • Creme fraiche
  • Fresh tarragon

TIP: Leeks are a delicious vegetable full of wonderful flavour, but they are grown in the ground in sandy soil. They need a good cleaning before you use them for cooking. If you’re not sure how to clean leeks, it’s easy—give them a good rinse under cold water to remove dirt or sand.

TIP-Creme Fraiche: You may substitute sour cream or plain yogurt for creme fraiche if you are unable to find it.

You could also use ramps to put a spin on your chicken and leek recipes by making this a ramps recipe. What are ramps: ramps are essentially wild leeks with a strong, delicious flavour similar to onions that’s stronger than leeks.

What herbs go with chicken?

Chicken goes well with so many herbs, in particular rosemary, garlic, thyme, oregano and coriander. It also works really well with tarragon, which is what is used in this chicken and leek recipe. The sweet aniseed flavour of tarragon also works really well with the creamy, mustard flavoured chicken and leek broth. I use a similar combination of flavours in my mustard and tarragon chicken bliss recipe.

How to Cook Leeks with Chicken

  1. First prepare the chicken: Place cling film under and over the chicken breasts and the bash with a rolling pin to flatten the meat to around half a cm in thickness.flatten chicken breasts with a rolling pin
  2. Drizzle oil over the chicken and then season with salt, pepper and lemon juice
  3. Place a large frying pan on the heat and then add the chicken breasts. Cook on each side for 2-3 minutes or until golden brown. Then remove from the pan and set to one side.pan fry chicken breast until golden on both sides
  4. Next prepare the chicken and leek broth: Using the same pan, add a little more oil and then gently fry the chopped leeks
  5. Whilst the leeks are cooking add some finely chopped garlic and stir in well.pan fry chopped leeks and garlic
  6. Once the leeks have softened stir in 2 tablespoon flour and then gradually add the stock and milk.stir in stock
  7. When the broth starts to simmer return the chicken to the pan and cook with the lid on for 20 minutes.return the chicken to the pan
  8. After 20 minutes remove the lid and stir 1 teaspoon of wholegrain mustard and 3 tablespoon of creme fraiche into the chicken and leek broth.stir creme fraiche into Chicken and leek recipe
  9. Finish by stirring in some fresh tarragon leaves.stir in fresh tarragon leaves
  10. Serve with your choice of veg or potatoes.serve the chicken and leeks with your choice of veg or potatoes

What can I make with chicken and leeks?

This recipe can be used as the starting point to create a variety of chicken and leek recipes. This includes: chicken and leek pie, chicken and leek soup and chicken and leek pasta. For the chicken leek pie and chicken leek soup the cooked chicken will need to be removed and shredded and the remaining ingredients should be reduced down for the pie or blended (smooth or chunky) for the soup. The chicken can also be shredded for chicken leek pasta but also works with the whole breast served on top of the pasta.

What to Eat with Chicken and Leeks

This recipe works really well with a simple vegetable accompaniment such as green vegetable salad, green bean almondine or honey glazed carrots and parsnips. Chicken and leeks also goes amazingly well with any type of potato, try it with foil pack potatoes or Irish mashed potatoes.

chicken and leek recipe

Chicken breast recipes for dinner are so versatile and a perfect solution when you are looking for easy dinner ideas for the family. Try this simple chicken and leeks recipe at home for your next cosy night in – you won’t be disappointed.

📖 Recipe

chicken and leeks
Print

Chicken and leek recipe

A simple chicken and leek recipe made with flavoursome broth, perfect as it is for an easy dinner or use as a tasty base for chicken pie or chicken and leek pasta.
Course Dinner, Main Course, tea
Cuisine British
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 4 people
Calories 286.1kcal

Equipment

Ingredients

  • 1 tablespoon Oil
  • 4 Chicken breasts (575g)
  • Salt and pepper
  • Juice from half a lemon
  • 2 Leeks quartered length ways and then roughly chopped (275g)
  • 1 clove Garlic finely chopped
  • 2 tablespoon Plain flour
  • 450 ml Chicken stock
  • 150 ml semi skimmed Milk
  • 1 teaspoon Wholegrain mustard
  • 3 tablespoon Creme fraiche
  • Handful fresh tarragon leaves (20g)

Instructions

First prepare the chicken:

  • Place cling film under and over the chicken breasts and the bash with a rolling pin to flatten the meat to around half a cm in thickness.
  • Drizzle oil over one side of the chicken and then season with salt, pepper and lemon juice. Flip the chicken over and repeat.
  • Place a large frying pan on the heat and then add the chicken breasts. Cook on each side for 2-3 minutes or until golden brown. Then remove from the pan and set to one side.

Next prepare the chicken and leek broth

  • Using the same pan, add a little more oil and then gently fry the chopped leeks.
  • Whilst the leeks are cooking add some finely chopped garlic and stir in well.
  • Once the leeks have softened, stir in 2 tablespoon flour and then gradually add the stock and milk.
  • When the broth starts to simmer return the chicken to the pan and cook with the lid on for 20 minutes.
  • After 20 minutes remove the lid and stir 1 teaspoon of wholegrain mustard and 3 tablespoon of creme fraiche into the chicken and leek broth.
  • Finish by stirring in some fresh tarragon leaves before serving with your choice of veg or potatoes.

Video

Notes

Click here to see traffic light nutritional info for this recipe
TIP: Leeks are a delicious vegetable full of wonderful flavour, but they are grown in the ground in sandy soil. They need a good cleaning before you use them for cooking. If you’re not sure how to clean leeks, it’s easy—give them a good rinse under cold water to remove dirt or sand.
TIP-Creme Fraiche: You may substitute sour cream or plain yogurt for creme fraiche if you are unable to find it.
You could also use ramps to put a spin on your chicken and leek recipes by making this a ramps recipe. What are ramps: ramps are essentially wild leeks with a strong, delicious flavour similar to onions that’s stronger than leeks.

Nutrition

Serving: 391g | Calories: 286.1kcal | Carbohydrates: 9.6g | Protein: 40.6g | Fat: 9.7g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4g | Sodium: 440mg | Fiber: 0.6g | Sugar: 3.7g

I first shared this Chicken and leeks recipe on the Sunday Supper Movement site where I am a contributor.

The post Chicken and leeks recipe appeared first on ProperFoodie.

]]>
https://properfoodie.com/chicken-and-leek-recipe/feed/ 11
Chinese Prawns Recipe (Shrimp Stir Fry) https://properfoodie.com/chinese-prawns-recipe/ https://properfoodie.com/chinese-prawns-recipe/#comments Sun, 01 Sep 2019 07:06:58 +0000 https://properfoodie.com/?p=10805 Chinese prawns recipe, served with rice, sesame seeds and fresh chillies is a simple yet full flavoured stir fry recipe that takes minutes to put together. With just 10 minutes of prep time and only 5 MINUTES of cook time, this Chinese shrimp stir fry is perfect for your busy schedule! Chinese shrimp recipes really are...

Read More

The post Chinese Prawns Recipe (Shrimp Stir Fry) appeared first on ProperFoodie.

]]>
Chinese prawns recipe, served with rice, sesame seeds and fresh chillies is a simple yet full flavoured stir fry recipe that takes minutes to put together. With just 10 minutes of prep time and only 5 MINUTES of cook time, this Chinese shrimp stir fry is perfect for your busy schedule!

prawns stir fry recipe

Chinese shrimp recipes really are a delight in the kitchen, mainly because prawns are so easy to prepare. Their subtle, delicate flavour allows them to pair well with stronger, bolder ingredients like soy sauce and garlic and once in the pan they take seconds to cook. The change from grey to bright pink lets you know when the prawns are ready and they also look pretty amazing too.

Its no wonder that prawns and shrimp are used again and again in prawn starter recipes and easy seafood appetisers. Stir fry prawns are a great way to kick off any meal and you know it won’t be too time consuming. If in doubt, a good bit of honey in the pan whilst frying, will produced beautiful honey glazed prawns that look amazing presented on a bed of simple greens. Other great prawn recipes you try include salmon and prawn linguine, homemade sushi rolls and cucumber canapes with prawns.

Chilli garlic prawns

What is the difference between shrimp and prawns?

When it comes to flavour the difference between shrimp and prawns is subtle. In most cases, particularly when it comes to cooking, the words shrimp or prawns can be used interchangeably. Although they are not actually identical.

In the US, ‘shrimp’ is used much more frequently, whereas in the UK, Australia and New Zealand the word prawn is used to describe both shrimp and prawns. The word shrimp is used in the UK to describe a smaller crustacean, termed the browned shrimp and is mainly used in a recipe called potted shrimp.

The physical difference between shrimp and prawns is in their size, shells, and the number of claws they have. The shrimps second shell segment overlaps both the first and third segments, whereas in the prawn each segment overlaps the next. Also the shrimp has 2 pairs of claws, whereas the prawn has 3. If you’re eating peeled shrimp or prawns there won’t actually be much difference. But there is NOTHING like biting into a large, meaty prawn in this Asian stir fry recipe.

Prawns vs, shrimp: which should I use?

You can use shrimp and prawns interchangeably for this prawn recipe and others, but I recommend trying it with prawns first!

sesame prawns

Prawns nutrition

Prawns are great option if you are looking for a healthy shrimp recipe. Prawns are low in calories and in fat but still provide a source of omega 3 fatty acids. They are also a good source of protein, containing all 9 essential amino acids, making prawns just as good a source of protein as chicken or beef. They also contain a variety of vitamins and minerals such as vitamin B6, which helps the body to release and use energy, and B12, which helps the body to make red blood cells and keeps the nervous system healthy.

Stir fry prawns recipe ingredients

To make this simple and delicious chilli garlic prawns recipe you will need:

  • 250g Prawns or shrimp
  • 1 ½ tablespoon flour
  • 1 teaspoon ground paprika
  • ½ tablespoon of sesame oil for frying
  • 3 tablespoon light soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil for the sauce
  • 1 tablespoon sweet chilli sauce
  • Splash of rice wine vinegar
  • ½ tablespoon garlic granules
  • Finely chopped red chilli pepper
  • 3 roughly chopped spring onions
  • Sprinkle of sesame seeds
  • Rice to serve (optional)

Olive oil or canola oil can be used in place if sesame oil, if desired.

Can I double this Chinese prawns recipe for a family-size meal?

Yes! These chilli garlic prawns serve two, but if you’d like to double the recipe to serve four, simply double the ingredients used. You may need to cook in two batches for a larger serving size, depending on the size of your pan.

garlic prawns

How to make chilli garlic Chinese prawns

  1. Start by placing the raw prawns onto kitchen paper or dry, clean tea towel. Pat dry and remove any excess water. Next place the prawns into a small bowl and sprinkle over the flour and ground paprika. Mix well to fully coat the prawns.dust prawns with flour and paprika
  2. Place a pan on a medium heat and add half a tablespoon of sesame oil, when hot add the prawns and stir fry for 30 seconds or until just pink. Remove from the heat whilst the sauce is prepared.stir fry prawns
  3. In a small bowl mix together the soy sauce, honey, sesame oil, sweet chilli sauce, rice wine vinegar and garlic granules.mix together soy sauce, honey, sesame oil, chilli sauce, rice wine and garlic granules
  4. Return the pan to the heat and pour the Chinese sauce over the prawns. Bring to a simmer and cook for a further 2 minutes or until the sauce thickens.add chinese sauce and continue to cook
  5. Take the pan off the heat and stir in the chopped chilli and spring onionsstir in spring onions and red chilli
  6. Serve with rice and sprinkle over sesame seeds (Optional)serve with rice and sesame seeds

What sides go with a Chinese prawns stir fry recipe?

In this prawn stir fry recipe I used a plain rice side, however, any kind of fried rice or stir fried noodles or other type of grain would work just as well. These Chinese prawns would be delicious with thin cut vegetables like carrots and cucumber along with rice, like in these Beef Bulgogi Meal Prep Bowls; you could even serve them with the beef! For a slightly lighter option go for a roasted cauliflower salad with lemon herb dressing.

You can serve Chinese prawn recipes as easy appetizer in only 5 minute! Easy seafood appetizers, especially shrimp appetizers and Asian cuisine like this, are a perfect fit for parties.

Other Fish Recipes

📖 Recipe

Asian prawns
Print

Chinese Prawns Recipe

Chilli garlic Chinese prawns is a simple yet full flavoured stir fry recipe that takes minutes to put together. Served with rice and sesame seeds and as much fresh chilli as you like, for that extra kick.
Course Appetizer, Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 265kcal

Ingredients

  • 250 g Prawns or shrimp
  • 1 ½ tablespoon flour
  • 1 teaspoon ground paprika
  • ½ tablespoon of sesame oil for frying
  • 3 tablespoon light soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil for the sauce
  • 1 tablespoon sweet chilli sauce
  • Splash of rice wine vinegar
  • ½ tablespoon garlic granules
  • Finely chopped red chilli pepper
  • 3 roughly chopped spring onions
  • Sprinkle of sesame seeds
  • Rice to serve optional

Instructions

  • Start by placing the raw prawns onto kitchen paper or dry, clean tea towel. Pat dry and remove any excess water. Next place the prawns into a small bowl and sprinkle over the flour and ground paprika. Mix well to fully coat the prawns.
    dust prawns with flour and paprika
  • Place a pan on a medium heat and add half a tablespoon of sesame oil, when hot add the prawns and stir fry for 30 seconds or until just pink. Remove from the heat whilst the sauce is prepared.
    stir fry prawns
  • In a small bowl mix together the soy sauce, honey, sesame oil, sweet chilli sauce, rice wine vinegar and garlic granules.
    mix together soy sauce, honey, sesame oil, chilli sauce, rice wine and garlic granules
  • Return the pan to the heat and pour the Chinese sauce over the prawns. Bring to a simmer and cook for a further 2 minutes or until the sauce thickens.
    add chinese sauce and continue to cook
  • Take the pan off the heat and stir in the chopped chilli and spring onions
  • Serve with rice and sprinkle over sesame seeds (Optional)
    serve with rice and sesame seeds

Video

Notes

Click here to see more detailed nutritional info for this Chinese prawns recipe

Prawns vs, shrimp: which should I use?

You can use shrimp and prawns interchangeably for this prawn recipe and others, but I recommend trying it with prawns first!

Can I double this prawns recipe for a family-size meal?

Yes! These chilli garlic prawns serve two, but if you’d like to double the recipe to serve four, simply double the ingredients used. You may need to cook in two batches for a larger serving size, depending on the size of your pan.

Nutrition

Serving: 192g | Calories: 265kcal | Carbohydrates: 16.8g | Protein: 24.8g | Fat: 11.9g | Saturated Fat: 1.9g | Polyunsaturated Fat: 5.1g | Monounsaturated Fat: 4.1g | Sodium: 1320mg | Fiber: 1.5g | Sugar: 9g

I first shared this Chinese Prawns recipe on the Sunday Supper Movement site, where I am a contributor.

PIN FOR LATER

Chinese prawns recipe served with rice, sesame seeds and fresh chilli

The post Chinese Prawns Recipe (Shrimp Stir Fry) appeared first on ProperFoodie.

]]>
https://properfoodie.com/chinese-prawns-recipe/feed/ 4
Vietnamese Style Beef Salad https://properfoodie.com/vietnamese-beef-salad/ https://properfoodie.com/vietnamese-beef-salad/#respond Thu, 02 Apr 2020 18:36:27 +0000 https://properfoodie.com/?p=11635 Vietnamese style beef salad is thinly sliced steak served over a bed of healthy rice noodles with an aromatic, zesty salad dressing and colourful fresh veggies. With its nutritious ingredients and bright flavours, including a pop of mint, this Asian style beef salad recipe is guaranteed to put a smile on your face. It will...

Read More

The post Vietnamese Style Beef Salad appeared first on ProperFoodie.

]]>
Vietnamese style beef salad is thinly sliced steak served over a bed of healthy rice noodles with an aromatic, zesty salad dressing and colourful fresh veggies. With its nutritious ingredients and bright flavours, including a pop of mint, this Asian style beef salad recipe is guaranteed to put a smile on your face. It will be your new favourite steak salad recipe!

Slices of rare steak over rice noodles and salad in a bowl

Salads are always so much better with the addition of a few vibrant, fresh ingredients. Asian flavours tend to be aromatic and spicy, like in this spicy Chinese chicken recipe and this Keto Beef and Broccoli, which makes for the best green salads!

[feast_advanced_jump_to]

My favourite salads always have a pop of flavour that sets them apart. This flavour is usually from herbs or salad dressings. Like the fragrant basil in this Italian pasta salad, the sweet fennel in orange and fennel salad or the fresh coriander and chilli in this mango and avocado salad. In the case of this Vietnamese beef salad recipe those zesty Asian style flavours work perfectly in a simple, zesty marinade for the beef and in an easy salad dressing with fresh lime for drizzling on top!

Beef noodle salad served up in 3 bowls with a small jug of salad dressing in the centre

🥘 What you will need to make this recipe

Full ingredients & recipe instructions in recipe card below: JUMP TO RECIPE CARD

To make rice noodle salad for 4 people you will need the following ingredients:

Salad ingredients

  • 2 rump steaks 2 x 8oz
  • 2 medium carrots peeled and cut into julienne strips
  • 1 large cucumber sliced into ribbons with a veg peeler
  • 2 baby gem lettuce roughly chopped
  • Handful of fresh coriander roughly chopped
  • 10-15 fresh mint leaves torn
  • Red chilli finely sliced with seeds left in
  • 1 cup dried rice noodles

Beef marinade ingredients

  • Juice of 2 limes
  • 1 tsp fish sauce
  • 1 tsp garlic ginger paste

Garlic Ginger paste substitute: If you have trouble finding garlic ginger paste, you can make your own by mixing equal parts minced garlic and ginger. Add a little olive oil if the paste is too thick.

Salad dressing ingredients

  • 2 tbsp sesame oil
  • Juice of 1 lime
  • 1 tsp fish sauce
  • 1 tbsp honey
beef rice noodle salad served in a bowl

🔪 Step by step instructions

  1. Make marinade: Mix together the juice of 2 limes, 1 teaspoon fish sauce and 1 teaspoon of garlic ginger paste. marinade for the beef
  2. Marinade steak: Pour the marinade over room temp steaks, cover and soak for at least 20 minutes.pouring lime marinade over steaks
  3. Cook noodles: Place the noodles in a bowl and cover with boiling water. Leave to sit for 1 minute then drain and rinse under the cold water tap.pouring hot water over uncooked noodles
  4. Prepare salad: Peel, slice and chop the salad, herbs and chilli and place in a large bowl along with cooled noodles. Cover and place in the fridge.salad ingredients and cooked noodles in large mixing bowl
  5. Cook steaks: Pan fry in a hot griddle pan for 3-4 minutes on each side (for pink in the middle). Guidance on steak cooking times. Loosely wrap cooked steaks in foil and rest for 3-5 minutes.frying steaks in griddle pan
  6. Make salad dressing: Mix together 2 tablespoon sesame oil, juice of 1 lime, 1 teaspoon fish sauce and 1 tablespoon honey. Mix well.making salad dressing for beef salad
  7. Serve: Toss together the chopped salad and noodles and divide between 4 bowls. Thinly slice the steak and place on top of the salad in each bowl. Pour over the Asian salad dressing and serve.serving salad with sliced beef and Vietnamese dressing
Step by step pictures for making Vietnamese beef salad

🥄 Asian salad dressing

The Asian salad dressing for this Vietnamese beef noodle salad uses just four ingredients. For that classic sweet and sour Asian flare simply combine sesame oil, lime juice, fish sauce and honey. Mix well into an emulsion.

🥒 How to cut cucumber into ribbons

  1. Using a knife, cut off both ends of a whole cucumber. Discard the ends.
  2. Carefully slice the length of the cucumber into long, thin ribbons using a vegetable peeler.
  3. When you reach the seeds, turn the cucumber a quarter of the way and repeat. Do this as many times as necessary to cut the cucumber entirely into ribbons.

🐄 What is the best cut of beef to use?

Rump or sirloin steaks that can be pan fried in minutes will provide delicious pink strips of beef to top this Vietnamese noodle salad (cook for longer if you prefer your steak medium-well done).

Easy Asian recipes tend to be quick and simple to make due to the short cooking time and easy preparation. This Asian beef salad can be made and served up in next to no time by using beef steaks, either rump or sirloin, which are quick to cook, tender and juicy, and easy to slice and serve.

Vietnamese style noodle salad recipe wth sliced steak served up in 2 bowls

💭 Recipe tips

Remove the steaks from the fridge and place them in a bowl at least a half an hour before you plan to cook them. This allows time for the marinade to soak in and for the steaks to come up to room temperature.

Don’t move the steaks or flip them during the 4 minutes on each side cooking time. If they begin to smoke a lot, reduce the heat slightly.

It is very important to let your steaks rest after pan frying. Keep them loosely wrapped in foil for the 3-5 minutes of resting time. This will keep them hot but allow them to rest as necessary.

The Asian salad dressing will separate if left to sit. Give it a stir before pouring it over your salad.

Best cut of beef to use: Rump or sirloin steaks that can be pan fried in minutes will provide delicious pink strips of beef to top this Vietnamese noodle salad (cook for longer if you prefer your steak medium-well done).

🥗 What to serve with this recipe

Vietnamese beef salad goes deliciously with other easy Asian recipes like Blistered Shishito Peppers and Shrimp ShumaiSushi Rolls and Thai Sausage Rolls are a delicious choice to pair it with, too!

This particular Vietnamese beef salad recipe is served with rice noodles. However, you can swap these for other varieties of noodles such as Chinese egg noodles or Japanese ramen noodles. The lighter, thinner noodles tend to work best.

If you prefer you can leave the noodles out all together and instead add extra vegetables like bean sprouts or extra herbs like parsley or Thai basil. You could even make it a rice bowl and serve it over a bed of perfect fluffy rice.

No matter how you put this easy beef salad recipe together, it’s going to be delicious!

🍖 Other steak recipes

Let me know what you think of this recipe by leaving a comment and rating below! You can also save this recipe on pinterest. Or if you prefer you can pin the video!

📖 Recipe

Vietnamese beef salad
Print

📋 Vietnamese Style Beef Salad

Vietnamese beef salad with healthy rice noodles and a lime, Asian salad dressing. This aromatic and zesty Beef salad recipe will surely bring out many a smile with its nutritious ingredients and satisfying Asian flavours.
Course main meal, starter or main
Cuisine Asian, Vietnamese
Prep Time 1 hour 5 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 272kcal

Equipment

  • Large mixing bowl
  • Griddle pan

Ingredients

For the salad:

  • 2 rump steaks 2 x 8oz
  • 2 medium carrots peeled and cut into julienne strips
  • 1 large cucumber sliced into ribbons with a veg peeler
  • 2 baby gem lettuce roughly chopped
  • Handful of fresh coriander roughly chopped
  • 10-15 fresh mint leaves torn
  • Red chilli finely sliced with seeds left in
  • 1 cup dried rice noodles

For the beef marinade:

  • Juice of 2 limes
  • 1 teaspoon fish sauce
  • 1 teaspoon garlic ginger paste

For the Asian salad dressing:

  • 2 tablespoon sesame oil
  • Juice of 1 lime
  • 1 teaspoon fish sauce
  • 1 tablespoon honey

Instructions

  • Remove steaks from fridge and bring up to room temperature. In a small dish make up the marinade by mixing together the juice of 2 limes, 1 teaspoon fish sauce and 1 teaspoon of garlic ginger paste. Pour the marinade over the steaks, cover and allow to soak for at least 20 minutes.
    marinade for the beef
  • Peel slice and chop the carrots, cucumber, lettuce leaves, fresh coriander, mint leaves and red chilli. Chop and slice these to your liking or as directed in the above ingredients list.
    Place the prepared salad in a large bowl.
    salad ingredients and cooked noodles in large mixing bowl
  • Cooking rice noodles is so, so simple. Just place the noodles in a bowl and cover with boiling water from the kettle. Leave to sit for 1 minute then drain and rinse under the cold water tap.
    Add the cooked noodles to the bowl with the rest of the salad, then cover and place in the fridge.
    pouring hot water over uncooked noodles
  • Place a griddle pan on a medium heat. When the pan is hot, carefully place in the steaks. Cook on each side for 3-4 minutes (for pink in the middle). Guidance on steak cooking times.
    TIP: Don't be tempted to move the steaks during each of the 4 minutes. If they begin to smoke a lot, reduce the heat slightly.
    frying steaks in griddle pan
  • Its really important to rest your steak once its been pan fried.
    Remove from the pan and loosely wrap in foil. Leave on the side for at least 3 minutes before slicing and serving.
    wrapping steaks in foil to rest
  • In a small bowl mix together 2 tablespoon sesame oil, juice of 1 lime, 1 teaspoon fish sauce and 1 tablespoon honey. Mix well into an emulsion.
    TIP: The dressing will separate if left to sit - so remember to give it a final stir before pouring over your Asian salad.
    making salad dressing
  • Remove the salad bowl from the fridge. Toss and mix together the chopped salad and noodles. Divide the noodle salad between 4 bowls. 
    mixing salad and noodles
  • Next, unwrap the steak and transfer to a chopping board. Thinly slice the steak and place the beef strips on top of the salad in each bowl.
    Finally, pour over the Asian salad dressing and serve. 
    serving salad with sliced beef and Vietnamese dressing

Video

Notes

  • Remove the steaks from the fridge and place them in a bowl at least a half an hour before you plan to cook them. This allows time for the marinade to soak in and for the steaks to come up to room temperature.
  • Don’t move the steaks or flip them during the 4 minutes on each side cooking time. If they begin to smoke a lot, reduce the heat slightly.
  • It is very important to let your steaks rest after pan frying. Keep them loosely wrapped in foil for the 3-5 minutes of resting time. This will keep them hot but allow them to rest as necessary.
  • The Asian salad dressing will separate if left to sit. Give it a stir before pouring it over your salad.
  • Best cut of beef to use: Rump or sirloin steaks that can be pan fried in minutes will provide delicious pink strips of beef to top this Vietnamese noodle salad (cook for longer if you prefer your steak medium-well done).
Nutritional info Vietnamese salad

Nutrition

Serving: 305g | Calories: 272kcal | Carbohydrates: 12.4g | Protein: 29.7g | Fat: 11.8g | Saturated Fat: 3.1g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 4.4g | Sodium: 120mg | Potassium: 763.1mg | Fiber: 3g | Sugar: 6.7g | Vitamin A: 855.2IU | Vitamin C: 14.6mg | Calcium: 52.2mg | Iron: 3.2mg

I first shared this Beef Noodle Salad recipe on the Best Beef Recipes site where I am a contributor.

The post Vietnamese Style Beef Salad appeared first on ProperFoodie.

]]>
https://properfoodie.com/vietnamese-beef-salad/feed/ 0
Aubergine Parmigiana https://properfoodie.com/aubergine-parmigiana/ https://properfoodie.com/aubergine-parmigiana/#respond Fri, 11 Oct 2019 10:36:09 +0000 https://properfoodie.com/?p=11314 Aubergine parmigiana or melanzane parmigiana is one of the best recipes for getting the most out of your aubergines. The thinly sliced and pan fried aubergines are layered with a rich tomato sauce and freshly grated parmesan for a dish that is bursting with Italian flavour. Serve this simple aubergine parmigiana recipe as it is,...

Read More

The post Aubergine Parmigiana appeared first on ProperFoodie.

]]>
Aubergine parmigiana or melanzane parmigiana is one of the best recipes for getting the most out of your aubergines. The thinly sliced and pan fried aubergines are layered with a rich tomato sauce and freshly grated parmesan for a dish that is bursting with Italian flavour. Serve this simple aubergine parmigiana recipe as it is, or pad it out with an extra layer of cooked spaghetti added to the base of the baking dish.

aubergine parmigiana recipe

Easy Aubergine Parmigiana

For a rich and satisfying meal, full of flavour and packed full veg, the aubergine parmigiana is a clear winner. Its made by layering the aubergine with an Italian tomato sauce and then topping with sliced tomatoes, breadcrumbs and blobs of mozzarella. As soon as I pulled this incredible Italian bake out of my oven I knew that Aubergine parmigiana with crispy breadcrumbs and melted mozzarella was about to become a new favourite. Having said that, nearly all of my Italian recipes are my favourite - the Italians are just too clever 🙂

This aubergine recipe is also really easy to make, its all in the preparation. To ensure that your parmigiana is full of flavour and not full of water (from the aubergines) its best to fry off the aubergine slices and then allow them to cool and drain before layering up in the baking dish. I promise this is the only part that requires a bit of time and effort. After that its just a case of whipping up a quick tomato sauce, layering all the ingredients, adding a topping and then baking for 20 minutes.

Aubergine parmigiana also doubles up as a fantastic vegetarian lasagna. Just remember to use vegetarian parmesan cheese and for an added indulgence add in a couple of layers of bechamel white sauce. To keep this gluten free check the bechamel sauce for any flour and look for a gluten free alternative (or make your own). And either leave off the breadcrumbs or look for gluten free breadcrumbs.

Why is it called Aubergine Parmigiana?

Aubergine Parmigiana or eggplant parmigiana is the original parmigiana recipe that is said to have been created in southern Italy. However, the precise origins of the dish and how it got its name are widely debated. Many regions across Italy claim to have invented the dish and each produce their own classic and delicious variation of aubergine parmigiana (Melanzane alla parmigiana).

The word parmigiana translates to 'from Parma'. However, most believe that this is not the reasoning behind the name, as the dish is known to be from southern Italy and Parma is in Northern Italy.  Some believe that the dish may have originated from Sicily where 'Parmiciana' means slats of wood in the wooden shutters, which could be reminiscent of the overlapping aubergine in this recipe. Another more simple meaning to the name is the use of Parmesan cheese (Parmigiano-reggiano) in the dish.

aubergine bake

Ingredients for Aubergine Parmigiana Recipe

To keep this dish as simple as possible I've divided the ingredients up into 3 parts: the aubergine, the sauce, and the toppings. Prepare each part of the recipe in this order.

For pan frying the aubergine:

  • 3-4 tablespoon Olive oil
  • 2 large aubergines (600g) sliced length ways and half a cm thick
  • Few pinches of salt

For the aubergine parmigiana sauce:

  • ½ tablespoon Olive oil
  • 1 Clove garlic finely chopped
  • 1 Large onion (150g) diced
  • 1 teaspoon Dried oregano
  • 690g jar of Passata

For the topping:

  • 6 medium tomatoes (300g) finely sliced
  • 30g Breadcrumbs (or gluten free breadcrumbs)
  • 50g grated parmesan (or vegetarian parmesan)
  • 100g buffalo mozzarella roughly torn
  • Handful of fresh basil leaves

Easy aubergine parmigiana

How to make Aubergine Parmigiana

Preparing the aubergine:

  1. Place a large pan on a medium heat. Add a tablespoon of oil and allow to heat up. When the oil is hot carefully add the aubergine slices and fry on each side until golden brown. You will need to fry these off in batches as only 3 or 4 slices will fit in the pan at any one time. You can add more oil as required and season each batch with a bit of salt.frying aubergine slices
  2. After each batch of aubergine has finished cooking carefully remove from the pan and leave to drain on a plate lined with kitchen towel.

Preparing the aubergine parmigiana sauce:

  1. Place a large pan on a medium heat (use same pan from previous step to save on washing up) then add half a tablespoon of oil and the finely chopped garlic. Fry for 10 seconds then add the diced onion and fry until soft. Next add a teaspoon of dried oregano and mix in well.cooking garlic onions and oregano
  2. Pour in a large 690g jar of passata and stir into the cooked onions.adding large jar of passata
  3. Season with black pepper and allow to simmer for 5 minutes.sauce simmering and black pepper being added

Putting together the aubergine parmigiana:

  1. Pre heat the oven to 180 degrees C (fan).
  2. For this next step you will need a medium sized square or rectangular baking dish. I used a 20x24cm rectangular dish.
  3. Begin by placing a layer of cooked aubergine in the based of the dish.adding first layer of aubergines to base of the baking dish
  4. Next add a layer of the tomato sauce and sprinkle over 1-2 tablespoons of grated parmesan, continue to layer like this until all the aubergine, sauce and parmesan has been used.continuing to layer aubergine with tomato sauce and parmesan
  5. Finish with a final layer of sliced tomatoes.adding a final layer of sliced tomatoes
  6. Then top with breadcrumbs, parmesan and torn pieces of mozzarella.topping with breadcrumbs parmesan and mozzarella
  7. Place the baking dish in the centre of the oven and bake for 20 minutes or until the mozzarella has turned golden brown and the sauce is bubbling.
  8. Remove from the oven, top with fresh basil leaves and serve.serving with fresh basil leaves

What to serve with Aubergine Parmigiana?

The the best thing to serve with aubergine parmigiana is a big bowl of spaghetti in a tomato sauce. If you have the time, make the spaghetti in tomato sauce first and then use a slightly deeper baking dish in order to add the spaghetti to the dish before layering on the aubergine and other ingredients. The whole lot can then be baked and served together. Delicious!!

This lovely bake can also be served with a simple salad or for a bit of protein add a layer of sliced chicken to the bake. For a proper chicken parmigiana, coat the chicken in flour, egg and breadcrumbs first.

Eggplant parmigiana

Can you freeze Aubergine Parmigiana?

For best results freeze the aubergine parmigiana without baking it. Once the parmigiana is layered up in an oven proof dish, allow to fully cool then seal with a lid or cling film and place in the freezer. When ready to eat remove from the freezer and defrost fully then bake at 180 degrees (fan) for 30 minutes or until piping hot throughout.

Can I prepare aubergine Parmigiana in advance?

If preparing in advanced once you have made up the parmigiana in the baking dish it can be placed in the fridge until you are ready to bake it. As the dish will now be chilled, add an extra 10 minutes to the baking time.

Baked aubergine parmigiana

What else can you do with Aubergines?

One of the most simple and satisfying recipes for aubergine is this Simon Hopkinson grilled aubergine and feta cheese recipe. I love to serve this as starter at a dinner party. To make this delicious starter you will need one aubergine per person. Start by scoring the skin with a knife in four places along the length of the aubergine then rub oil all over the skin. Then place on a baking tray and bake at 180 degrees for 20-30 minutes or until the skin is charred. Cool and then peel off the skin (the scoring should help with this). With the stem still in place slice the peeled aubergine in half with the top end held together by the stem. Lay the aubergine flat on a small plate with the two halves next to each other.  In a small dish mix together olive oil, chopped parsley and chopped garlic then drizzle over the aubergine. Finally crumble over some feta cheese and serve.

I also love to use aubergine to make my meat and leek pies with aubergine pastry - These are proper Italian pies!

 1 hour to produce recipeunder 400 calories recipe5 of 5 day in this recipevegetarian recipe

📖 Recipe

vegetarian lasagna
Print

Aubergine Parmigiana

Aubergine parmigiana or melanzane parmigiana is one of the best recipes for getting the most out of your aubergines. The thinly sliced and pan fried aubergines are layered with a rich tomato sauce and freshly grated parmesan for a dish that is bursting with Italian flavour. Serve this simple aubergine parmigiana recipe as it is, or pad it out with an extra layer of cooked spaghetti added to the base of the baking dish. 
Course Main Course, Side Dish
Cuisine Italian
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 people
Calories 318.6kcal

Equipment

  • Large frying pan
  • medium baking dish (24x20cm)

Ingredients

For the aubergine:

  • 3-4 tablespoon Olive oil
  • 2 large aubergines (600g sliced length ways and half a cm thick)
  • Few pinches of salt

For the sauce:

  • ½ tablespoon Olive oil
  • 1 Clove garlic finely chopped
  • 1 Large onion diced (150g)
  • 1 teaspoon Dried oregano
  • 690 g jar of Passata
  • Black pepper

For the topping:

  • 6 medium tomatoes sliced (300g)
  • 30 g Breadcrumbs (or gluten free breadcrumbs)
  • 50 g grated parmesan (or vegetarian parmesan)
  • 100 g buffalo mozzarella roughly torn
  • Handful of fresh basil leaves

Instructions

Preparing the aubergine:

  • Place a large pan on a medium heat. Add a tablespoon of oil and allow to heat up. When the oil is hot carefully add the aubergine slices and fry on each side until golden brown. You will need to fry these off in batches as only 3 or 4 slices will fit in the pan at any one time. You can add more oil as required and season each batch with a bit of salt.
    frying aubergine slices
  • After each batch of aubergine has finished cooking carefully remove from the pan and leave to drain on a plate lined with kitchen towel.

Preparing the aubergine parmigiana sauce:

  • Place a large pan on a medium heat (use same pan from previous step to save on washing up) then add half a tablespoon of oil and the finely chopped garlic. Fry for 10 seconds then add the diced onion and fry until soft. Next add a teaspoon of dried oregano and mix well.
    cooking garlic onions and oregano
  • Next pour in a large 690g jar of passata and stir into the cooked onions
    adding large jar of passata
  • Season with black pepper and allow to simmer for 5 minutes.
    sauce simmering and black pepper being added

Putting together the aubergine parmigiana:

  • Pre heat the oven to 180 degrees C (fan).
  • For this next step you will need a medium sized square or rectangular baking dish. I used a 20x24cm rectangular dish.
  • Begin by placing a layer of cooked aubergine in the based of the dish.
    adding first layer of aubergines to base of the baking dish
  • Then add a layer of the tomato sauce and sprinkle over 1-2 tablespoons of grated parmesan, continue to layer like this until all the aubergine, sauce and parmesan has been used.
    continuing to layer aubergine with tomato sauce and parmesan
  • Finish with a final layer of sliced tomatoes.
    adding a final layer of sliced tomatoes
  • Then top with breadcrumbs, parmesan and torn pieces of mozzarella.
    topping with breadcrumbs parmesan and mozzarella
  • Place the baking dish in the centre of the oven and bake for 20 minutes or until the mozzarella has turned golden brown and the sauce is bubbling.
  • Remove from the oven, top with fresh basil leaves and serve.
    serving with fresh basil leaves

Video

Notes

Nutritional information for aubergine parmigiana

Can you freeze Aubergine Parmigiana?

For best results freeze the aubergine parmigiana without baking it. Once the parmigiana is layered up in an oven proof dish, allow to fully cool then seal with a lid or cling film and place in the freezer. When ready to eat remove from the freezer and defrost fully then bake at 180 degrees (fan) for 30 minutes or until piping hot throughout.

Can I prepare aubergine Parmigiana in advance?

If preparing in advanced once you have made up the parmigiana in the baking dish it can be placed in the fridge until you are ready to bake it. As the dish will now be chilled, add an extra 10 minutes to the baking time.

What else can you do with Aubergines?

One of the most simple and satisfying recipes for aubergine is baked aubergine and feta cheese. I love to serve this as starter at a dinner party. To make this delicious starter you will need one aubergine per person. Start by scoring the skin with a knife in four places along the length of the aubergine then rub oil all over the skin. Then place on a baking tray and bake at 180 degrees for 20-30 minutes or until the skin is charred. Cool and then peel off the skin (the scoring should help with this). With the stem still in place slice the peeled aubergine in half with the top end held together by the stem still. In a small dish mix together olive oil, chopped parsley and chopped garlic then drizzle over the aubergine. Finally crumble over some feta cheese and serve.
I also love to use aubergine to make my meat and leek pies with aubergine pastry - These are proper Italian pies! 

Nutrition

Serving: 500g | Calories: 318.6kcal | Carbohydrates: 20.9g | Protein: 14.3g | Fat: 20.4g | Saturated Fat: 7.6g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 9.9g | Sodium: 680mg | Fiber: 3.9g | Sugar: 14.7g

PIN FOR LATER

Italian aubergine parmigiana with crispy breadcrumbs and melted mozzarella

The post Aubergine Parmigiana appeared first on ProperFoodie.

]]>
https://properfoodie.com/aubergine-parmigiana/feed/ 0
Roast Pumpkin Soup with Chestnuts https://properfoodie.com/pumpkin-soup-chestnuts-honey/ https://properfoodie.com/pumpkin-soup-chestnuts-honey/#comments Thu, 29 Oct 2020 01:37:09 +0000 https://properfoodie.com/?p=5236 No other recipe says autumn as much as this roast pumpkin soup recipe. Its made with roast pumpkin flesh and roast chestnuts, which blend together to create a gorgeous, deep golden colour with a sweet and nutty taste. Make this soup in under an hour and enjoy all the goodness that autumn produce has to...

Read More

The post Roast Pumpkin Soup with Chestnuts appeared first on ProperFoodie.

]]>

No other recipe says autumn as much as this roast pumpkin soup recipe. Its made with roast pumpkin flesh and roast chestnuts, which blend together to create a gorgeous, deep golden colour with a sweet and nutty taste. Make this soup in under an hour and enjoy all the goodness that autumn produce has to offer.

Bowl of pumpkin soup topped with a swirl of cream and a second bowl of soup in the background

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Roasting a huge pumpkin and then turning it into soup is so, so satisfying, especially at this time of year when pumpkins are absolutely everywhere. With the nights drawing in and the weather turning colder its so nice to embrace the change and sit down to a warming bowl of homemade roast pumpkin soup.

Pumpkin and chestnuts are such a wonderful combination and it works so well here. Once the two ingredients have been roasted and then blended together they create a sweet and creamy flavour. A delightful earthiness comes from the pumpkin with a smokey taste in the background from the roast chestnuts.

🥘 Ingredients

To make this roast pumpkin soup for 4 people you will need:

The ingredients required to make spiced pumpkin soup, labelled with white text.

Ingredient notes

Pumpkin: The good old pumpkin is actually a type of winter squash and so any variety of winter squash will work well here. So if you're fresh out of pumpkins, substitute with butternut squash. Use either 2 small squash or 1 medium squash.

Alternatively, if you want to make this soup in double quick time, you can use 2 tins of pumpkin puree.

Chestnuts: This recipe uses raw shelled chestnuts, which need to be roasted and the shells removed. See how to roast chestnuts for instructions. However, if you prefer you can buy and use pre cooked chestnuts with the shells removed (this will be quicker and easier, but I do enjoying roasting chestnuts myself at this time of year!)

If you can't get hold of any chestnuts, replace with nuts of a similar flavour such as hazelnuts or pecans.

Cream: The cream in this recipe is completely optional. I love to add it in right at the end to lighten up the soup and to make it super creamy. However, the chestnuts alone provide a creaminess to this soup. So if you want to keep things a little healthier, just remove the cream.

🔪 Step by step instructions

If you are roasting your own chestnuts make sure you prepare these first before starting the recipe. See 'How to roast chestnuts' post. Alternatively use pre roasted and de shelled chestnuts.

  1. Pre heat the oven to 200°C (400°F). Use a large knife to halve the pumpkin(s), then scoop out and discard the seeds. Place the pumpkin halves on a baking tray and rub the flesh with a little oil
  2. Place the pumpkins into the oven and bake for 30 minutes or until soft. (Soft when a knife will easily press into the flesh)
  3. Meanwhile, chop and fry onions in a large pan until soft. (TIP: use a large pan to give your self plenty of room for all the ingredients and then space to hand blend).
  4. Remove the roast pumpkin from the oven and allow to cool slightly then peel or slice off the skin. Chop up the flesh and add to the onions along with chopped roasted chestnuts.A collage of four step by step images of how to make the first part of the pumpkin soup recipe. 1. prepare pumpkin, 2. roast pumpkin, 3. fry onions, 4. add roast pumpkin and chopped chestnuts to onions.
  5. Next add the sage, oregano, stock cubes and salt and pepper.
  6. Add around 800ml of boiled water to the pan then stir together well.
  7. Use a hand blender or transfer the soup to a blending machine and blend until smooth.
  8. Stir in the cream then serve with extra cream, pumpkin seeds and a sprinkle of parsley.Second 4 step by step instruction images for making pumpkin soup: 5. add spices, 6. add stock, 7. blend, 8. add cream.

❓ Frequently asked questions

Can this soup be frozen?

If you plan to freeze this soup, make sure to leave out the cream. Dairy products don't freeze and reheat well, so leave out the cream and add this in later when you have defrosted and reheated.

Once the soup is made (minus the cream) leave to cool then transfer to sealable containers and freeze for up to 3 months. Defrost on the side overnight the reheat in a pan over a low heat until just simmering. Do not boil.

Why should I roast the pumpkin?

Firstly, roasting pumpkin intensifies the flavour and caramelised the natural sugars in the flesh. Secondly, its far easier to remove the skin and slice up the flesh once roasted, rather than try to do it raw.

Can spices be added to this soup?

This recipe uses herbs and chestnuts. However, if you would prefer a spiced pumpkin soup recipe just replace the sage and oregano with coriander and cumin.

Pumpkin soup being ladled into a bowl

🍂 Other Autumn recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Bowl of pumpkin soup topped with a swirl of cream and a sprinkle of pumpkin seeds and parsley.
Print

Roast Pumpkin Soup with Chestnuts

No other recipe says autumn as much as this roasted pumpkin soup recipe. Its made with roast pumpkin flesh and roast chestnuts, which blend together to create a gorgeous, deep golden colour with a sweet and nutty taste. Make this soup in under an hour and enjoy all the goodness that autumn produce has to offer.
Course Appetizer, Dinner, Soup, starter
Cuisine British
Diet Gluten Free
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 552kcal

Equipment

  • Baking trays for roasting pumpkin and chestnuts
  • Extra large pan for making soup
  • Hand blender or blending machine

Ingredients

  • 2 tablespoon oil
  • 2 small or 1 medium pumpkin or 2 tins of pumpkin puree
  • 2 onions peeled and diced
  • 400 g raw shells on chestnuts or 200g cooked de-shelled chestnuts
  • 1 teaspoon oregano
  • 1 teaspoon sage
  • 2 vegetable stock cubes
  • Salt and pepper
  • 800 ml boiling water
  • 250 ml single cream
  • Pumpkin seeds and chopped parsley to serve

Instructions

  • If you are roasting your own chestnuts make sure you prepare these first before starting the recipe. See 'How to roast chestnuts' post. Alternatively use pre roasted and de shelled chestnuts. Roughly chop up roasted chestnuts before adding to the recipe.
  • Pre heat the oven to 200°C (400°F). Use a large knife to halve the pumpkin(s), then scoop out and discard the seeds. Place the pumpkin halves on a baking tray and rub the flesh with 1 tablespoon oil
  • Place the pumpkins into the oven and bake for 30 minutes or until soft. (Soft when a knife will easily press into the flesh)
  • Meanwhile, chop and fry onions in 1 tablespoon oil a large pan until soft. (TIP: use a large pan to give your self plenty of room for all the ingredients and then space to hand blend).
  • When the pumpkin is cooked, remove from the oven and allow to cool slightly then peel or slice off the skin. Chop up the pumpkin flesh and add to the onions along with chopped roasted chestnuts.
  • Next add the sage, oregano, stock cubes and salt and pepper.
  • Add around 800ml of boiled water to the pan then stir together well.
  • Use a hand blender or transfer the soup to a blending machine and blend until smooth. (Note: if soup needs reheating after blending, return to the pan and heat to a gentle simmer. Do not boil.)
  • Stir in the cream then serve with extra cream, pumpkin seeds and a sprinkle of parsley.

Notes

Substitutions:
  • Pumpkins can be replaced with any kind of winter squash or if you’re in a rush and don’t have time to roast the squash you can use 2 tins of pumpkin puree instead.
  • If you can’t get hold of raw chestnuts or don’t have the to roast them you an replace with re-cooked and shelled chestnuts. Or completely replace chestnuts with hazelnuts or pecans.
  • For a healthier version leave out the cream
 
Can this soup be frozen?
If you plan to freeze this soup, make sure to leave out the cream. Dairy products don't freeze and reheat well, so leave out the cream and add this in later when you have defrosted and reheated.
Once the soup is made (minus the cream) leave to cool then transfer to sealable containers and freeze for up to 3 months. Defrost on the side overnight the reheat in a pan over a low heat until just simmering. Do not boil.
Why should I roast the pumpkin?
Firstly, roasting pumpkin intensifies the flavour and caramelised the natural sugars in the flesh. Secondly, its far easier to remove the skin and slice up the flesh once roasted, rather than try to do it raw.
Can spices be added to this soup?
This recipe uses herbs and chestnuts. However, if you would prefer a spiced pumpkin soup recipe just replace the sage and oregano with coriander and cumin.

Nutrition

Serving: 500g | Calories: 552kcal | Carbohydrates: 73g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 380mg | Potassium: 2204mg | Fiber: 4g | Sugar: 16g | Vitamin A: 43218IU | Vitamin C: 80mg | Calcium: 192mg | Iron: 5mg

This post was first published in October 2017. Updated in October 2020 with an improved recipe, new images, new step-by-step photos and new recipe tips & FAQs.

The post Roast Pumpkin Soup with Chestnuts appeared first on ProperFoodie.

]]>
https://properfoodie.com/pumpkin-soup-chestnuts-honey/feed/ 8
Fajita Chicken salad https://properfoodie.com/fajita-chicken-salad/ https://properfoodie.com/fajita-chicken-salad/#respond Tue, 05 Jan 2016 22:52:58 +0000 https://properfoodie.com/?p=1558 Spicy fajita chicken salad served with rice. Chicken fajita platter Happy New Year! My first creation of the year is this delicious (and healthy) fajita spiced chicken platter. Its loaded with chicken and rice, which are both smothered in the rich flavours of cumin and paprika - yum! The addition of the salad gives an...

Read More

The post Fajita Chicken salad appeared first on ProperFoodie.

]]>
Spicy fajita chicken salad served with rice.

Fajita Chicken Platter|Properfoodie.com

Chicken fajita platter

Happy New Year!

My first creation of the year is this delicious (and healthy) fajita spiced chicken platter. Its loaded with chicken and rice, which are both smothered in the rich flavours of cumin and paprika - yum! The addition of the salad gives an extra crunch and the creamy avocado complements the spicy fajita sauce perfectly. It might just be the perfect healthy dish needed to kick-start 2016!

I’m always up for a platter of food, be it at home or dining out. I’d like to think this is because I enjoying sharing my dinner 🙂 …but it’s more likely because I enjoy the super large quantity that’s presented on arrival of said platter. And yes I’m first to start and more often than not; last to finish 🙂

Chicken fajitas

So this dish takes all the main ingredients of chicken fajitas (minus the wrap) and lays out all its colourful ingredients on one mouth-watering platter; all you need to do is dive in with a fork.

So we already know how well a smoky fajita sauce combines oh so well with chunks of juicy chicken and crunchy bell pepper, particularly when topped with guacamole, cheese, salsa, sour cream...and anything else with an extra boost of calories and fat that I can get my hands on. However, as it is New Year and overindulgence was on the cards last months, this recipe tries to keep only the healthy elements without cutting back on taste. The serving of avocado on a bed of lettuce provides a lovely alternative to guacamole and the helping of rice not only soaks up any escaping drizzles of fajita sauce but also saves on the need for any tortilla wraps. Healthy but by no means boring!! Enjoy!

Wraps

If your after something with wraps then why not try chicken tinga burritos, paprika chicken wraps or beef brisket burritos.

📖 Recipe

Fajita spiced chicken platter with avocado salad
Print

Fajita Spiced Chicken Platter

Spicy fajita chicken salad served with rice.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

For the Fajita sauce:

  • Juice of 1 lime
  • 1 tablespoon rapeseed oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander

For the platter:

  • 2 chicken breasts sliced into strips along the width of breast
  • 1 red onion cut into eighths
  • ½ red pepper cut into 3cm chunks
  • ½ orange pepper cut into 3cm chunks
  • 1 red chilli deseeded and sliced
  • 250 g rice
  • Iceburg lettuce
  • Avocado stone removed and sliced
  • Lime wedges to serve

Instructions

  • First mix the sauce in a bowl by combining the lime juice, oil and spices. Season the sliced chicken then add to the sauce and mix well to ensure chicken is fully coated.
  • Heat a large frying pan or wok. Once hot, pour in the chicken and bring sauce to a simmer and cook chicken for 5 minutes.
  • Next add the onion, chilli and peppers to the pan. Mix well to coat vegetables with the sauce then cover with a lid and leave to simmer for 10 minutes, stirring occasionally.
  • Meanwhile, cook the rice according to the instructions and prepare the salad. If serving up on a platter; simply arrange a few lettuce leaves on the top third of the board and cover with slices of avocado. Finish off with a drizzle of olive oil and season with salt and pepper.
  • Once the rice is cooked, drain and spoon out along the bottom third of the board. Check the chicken and veg are thoroughly cooked then spoon out down the middle section of the board. Cut a couple of limes into wedges and dot around the edges of the board before presenting in the middle of the table.

 

The post Fajita Chicken salad appeared first on ProperFoodie.

]]>
https://properfoodie.com/fajita-chicken-salad/feed/ 0
Roast Beef Dinner with Leeks in Cheese Sauce https://properfoodie.com/beef-roast-dinner-leeks-cheese-sauce/ https://properfoodie.com/beef-roast-dinner-leeks-cheese-sauce/#respond Fri, 15 Apr 2016 11:50:53 +0000 https://properfoodie.com/?p=1833 How to prepare the perfect Sunday roast - with a full beef joint cooked to your liking, served with veggies and leeks in cheese sauce Sunday roast dinner I'm pretty sure that there's nothing better in the world than sitting down to a Sunday beef roast, well almost nothing, I guess it depends on what...

Read More

The post Roast Beef Dinner with Leeks in Cheese Sauce appeared first on ProperFoodie.

]]>
How to prepare the perfect Sunday roast - with a full beef joint cooked to your liking, served with veggies and leeks in cheese sauce

Topside beef roast dinner

Sunday roast dinner

I'm pretty sure that there's nothing better in the world than sitting down to a Sunday beef roast, well almost nothing, I guess it depends on what dessert is; and if Saturday was a big night out or not; and if lots of wine was consumed; and if by about 4pm on Sunday the biggest meal ever is needed. But anyway - its definitely up there with a cheese & wine on a Friday night, or sipping juice from a coconut on a deserted hot beach on a Monday morning. - its just good and homely, and a proper pick-me-up.

Even if its not Sunday this meal is still the meal of comfort, home and relaxing. Am I convincing you yet? Do you feel the need to rush out and buy meat, potatoes and 3 veggies asap? No? Even if I throw in leeks in a super creamy cheese sauce with a crispy top?

Look .....

Topside of beef with leeks in a creamy cheese sauce

I just can't say no to this!

Soooo as the Sunday roast dinner is  the weekend staple in most households in the Great British Isles, its definitely necessary that I put a beef roast dinner recipe up on the blog. And here's the thing - it really is so easy to  make. No complicated ingredients or recipes and nothing that will mean you have to slave away for hours in the kitchen. A 500g topside of beef can be cooked and served in 40 minutes, so no need to get up at the crack of dawn to switch on the oven.

However, if beef isn't your thing why not try roast chicken instead?

Sunday is a day of rest after a busy week

Last weekend was very busy for me and so a Sunday roast was definitely on the agenda - as mentioned in my last post I had decide to host a little gourmet/birthday drinks night. But in terms of food: a little, turned into a lot and oh my gosh I was pretty stressed. There was lots of running around and multiple trips to the supermarket and I basically spent every night, last week in my kitchen, preparing and cooking everything from soup and chilli con carne to filo-pastry cups and panna cottas. My freezer was rammed, my fridge was bursting and my crisps/treats drawer was overflowing (yes I have a crisps/treats drawer). To say I went over the top is an understatement. But you know - it was a big birthday and I'd just finished a cooking course and its not likely I'll have to do it again any time soon - so I really went for it. It was hard work and cooking for 20 people is definitely like (or probably like) climbing a mountain. But it seemed to go down well and I think everyone enjoyed it.

So, yes, after all the weekend fun was done and tidied away, it was time for beef, perfectly cooked and served with a dollop of leeks in cheese sauce.

Topside of beef roast dinner

Every Sunday should look like this. I hope the recipe below is helpful - let me know, I'd love to hear from you:-) For a greater starter before digging into this perfectly cooked beef why not serve up a delicious leek and potato soup?

Cheese sauce should be in every meal

If your cooking up a storm for a Christmas Day roast then also check out my sprouts in blue cheese sauce here! or for another great way to use cheese sauce is a meal have a look at my cauliflower cheese and fish pie with cheese sauce. Making some party snack? why not have a go at a cheese sauce dip?

📖 Recipe

Topside beef roast dinner leeks in cheese sauce
Print

Beef Roast dinner with leeks in cheese sauce

How to prepare the perfect Sunday roast - with a full beef joint cooked to your liking, served with veggies and leeks in cheese sauce
Course Dinner, roast dinner, sunday dinner, sunday lunch, sunday roast
Cuisine British
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 2 people

Ingredients

  • 500 g Topside of beef
  • 200 g Baby carrots
  • 1 onion quartered
  • 200 g green beans

For the leeks in cheese sauce:

  • 2 medium leeks
  • 30 g plain flour
  • 30 g butter
  • 500 ml semi skimmed milk
  • 100 g mature cheddar cheese grated
  • salt and pepper to season

For the gravy:

  • Juices from the cooked beef
  • ½ pint beef stock
  • 2 teaspoon of gravy powder

Instructions

Sealing the beef:

  • Remove the beef from the fridge 30 minutes before cooking in order to bring it up to room temperature.
  • Put a large frying or griddle pan on high heat. Whilst the pan is heating up place the beef on a large plate or board and drizzle with olive oil. Use your fingers to ensure the meat is fully coated with the oil and then season with salt and pepper. One the pan is smoking hot place in the beef and seal on all sides using tongues to turn every minute or so. Sealing the meat should take 3-4 minutes.

Cooking the beef:

  • Pre heat the oven to 180 degree C (Fan).
  • Chop the onion into large chunks and wash the baby carrots. Place the onion and carrots in the base of a roasting tin and balance the beef on top. Cover with foil and place in the oven.
  • For two people I used a 500g topside of beef, cooking time for this varies depending on how well done you like your beef.
  • •For pink (medium-rare) a piece of meat this size will need around 20 minutes in the oven at 180 degrees C.
  • •For medium: 25 minutes, 180 degrees C
  • •for well done: 30 minutes, 180 degrees C
  • Remember this is for a 500g piece of beef and time in the oven will increase with weight. (1.5kg topside cooked to medium will need 1hr 15 minutes.

Resting the beef:

  • How ever you like your beef, the most important stage is resting. Resting the beef after its been in the oven will keep it tender and moist. Its a good idea to try and rest the meat for at least half an hour. For this particular piece of meat, once out of the oven; I removed it from the roasting tin, wrapped in foil and left to rest for 20 minutes.

Veggies:

  • Discard the onion from the roasting tin, pour the juices into a small saucepan ready for the gravy and transfer the baby carrots to a small container and set to one side. For the green beans; first prepare a bowl of cold water and leave at the side of the hob.Bring a pan of water to the boil then simmer and add the beans. Simmer the beans for 3-4 minutes or until just cooked but still a little crunchy (try one!). Once cooked remove the beans from the water and plunge immediately into the bowl of cold water in order to stop the cooking process. Set to one side along with the carrots.

Leeks in cheese sauce:

  • Slice the leeks into 2cm round pieces and line up to cover the base of a baking dish. For the cheese sauce; melt the butter in a small sauce pan over a medium heat, then add the flour and mix together well the form a roux (a smooth white paste which will be used as a thickening agent for the sauce). Take the pan off the heat and gradually add the milk. Stir well in between each addition of milk. return the pan to the heat and gently bring to the boil. Ensure you stir continuously whilst the sauce is heating in order to prevent lumps. Once the sauce begins to boil this will allow the flour to release its starch and you will notice the sauce becomes thick and smooth. At this point add the grated cheese and cook at a simmer for an additional 5 mins in order to melt the cheese and cook out the flour (removes the starchy taste). Remember to keep stirring. Pour the sauce over the leeks and place in the oven to cook for 20 minutes at 180 degrees C. Foil can be placed over the leeks to prevent the top from burning. Once fully cooked (knife will easily push through the leeks) the foil can be removed and the leeks can be finished off under the grill for a crispy top.  

Gravy:

  • heat up the stock and add this to the beef juices continue to heat on a low setting. Put the 2 tsps of gravy powder into a small ramekin or cup, add a small amount of water and stir to form a paste. Pour the paste into the stock and stir well. Continue to stir and heat until the gravy boils and thickens, then turn down the heat and leave to simmer until ready to serve. 

Serving up:

  • Slice up the beef and present on plates or a help yourself style board. In a small frying pan heat up 2 tablespoon oil and 2 tablespoon water- add the pre prepared carrots and beans to the pan and toss in the warm water and oil mixture for 1-2 minutes. this will allow the veggies to be warmed up and will give hem a nice shiny finish. serve veggies along side the meat. Crisp up the leeks under the grill adding more grated cheese or parmesan to the top if desired and serve.
  • Serve the gravy in a gravy boat or drizzle over the beef and veggies.

The post Roast Beef Dinner with Leeks in Cheese Sauce appeared first on ProperFoodie.

]]>
https://properfoodie.com/beef-roast-dinner-leeks-cheese-sauce/feed/ 0
Roasted Red Pepper, Tomato and Basil Soup https://properfoodie.com/roasted_red_pepper_tomato_soup/ https://properfoodie.com/roasted_red_pepper_tomato_soup/#comments Thu, 16 Jun 2016 12:41:58 +0000 https://properfoodie.com/?p=1920 Warming roasted red pepper, tomato and basil soup This Roasted Red Pepper and Tomato Soup, with all its red veggie goodness, has been on our table several times over the last couple of weeks. I honestly can't get enough of it; with the intense flavour from the well-roasted peppers, mixed in with the sweetness from...

Read More

The post Roasted Red Pepper, Tomato and Basil Soup appeared first on ProperFoodie.

]]>
Warming roasted red pepper, tomato and basil soup

This Roasted Red Pepper and Tomato Soup, with all its red veggie goodness, has been on our table several times over the last couple of weeks. I honestly can't get enough of it; with the intense flavour from the well-roasted peppers, mixed in with the sweetness from the tomatoes and the peppery anise from the basil. It really is a heavenly bowl of slurpful, deliciousness.

Rosted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup

I decided it was time to get back into soup-making a few weekends ago, as summer is now here and I can no longer get away with hiding under huge jumpers and saying that I need that extra layer of fat to keep me warm. Yes its definitely time to trim up. I always find the best way to do this is with soups and salads. But only with the best and most tastiest soups and salads, otherwise i'd be straight back on the chocolate and chips in no time. So I intend to make my next few posts all about the summer trim down. (With the exception of the wedding cake post - Coming soon!!).

So if, like me, you are feeling the need to transform from a fat waddling caterpillar into a bright, floating butterfly then this soup is a good place to start. Its a really easy recipe and can be made in bulk for the fridge or freezer for those "no time!!" days.

Roasted Red pepper and Tomato soup in a Jar (for the fridge - keep for 5 to 7 days)
Roasted Red pepper and Tomato soup in a Jar (for the fridge - keep for 5 to 7 days)

Its also great to take to work or have as a snack if your feeling super peckish in between meals. And its more than likely a dish that will please everyone; from friends round for dinner to your children's mates starving after a long day at school.... lets face it most kids love tomato soup and this is the creme de la creme of tomato soups. Tomato soup was definitely my favourite as a child and I think the only thing thats changed is the topping, instead of grated cheese its now creme fraiche - so grown up 🙂

Right well I'm off to finish my sisters wedding cake - busy busy, hoping I can show the finished result soon!!

Happy soup making!!

📖 Recipe

Roasted Red pepper and Tomato soup in a Jar
Print

Roasted Red Pepper, Tomato and Basil Soup

Warming roasted red pepper, tomato and basil soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 6 tablespoon olive oil
  • 3 large onions roughly chopped
  • 2 cloves garlic finely chopped
  • 15 medium vine ripened tomatoes quartered and seeds removed
  • 3 large red peppers capsicum, de-seeded and roughly chopped
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • Handful of fresh basil leaves
  • Salt and pepper to season
  • Natural yogurt/Creme Fraiche to serve optional

Instructions

  • Pre-heat oven to 200 degrees C. Fill kettle and boil.
  • Place the chopped tomatoes and peppers onto two separate trays, drizzle each tray with 2 tablespoon olive oil and season well. Place in the oven and bake for 30 minutes or until edges start to blacken.
  • Whilst the tomatoes and peppers are in the oven; heat up 2 tablespoon oil in a large pan, add the onions and fry slowly until soft. Add the garlic, dried herbs and stir. Once cooked, add the tomatoes and peppers to the onions along with all the cooking juices. Mix together well and add around 250ml of hot water from the kettle. Bring to the boil and then remove from the heat.
  • Transfer the vegetables and all juices to a blender or use an electric hand blender to create a smooth soup. Add more water if the soup appears to thick (should coat the back of a spoon. Tear up the basil leave, add to the soup and briefly blend again.  
  • Finally, pass the soup through a sieve to achieve a lovely smooth finish - use the back of a spoon to ensure all the soup is pushed through the sieve. - Get as much through as possible so to not take away any flavour. Reheat slightly if necessary (but don't boil). Season if required and serve.
  • Soup can be stored in the fridge for 5-7 days or if you want to keep it for longer; transfer to a container and freeze. 

The post Roasted Red Pepper, Tomato and Basil Soup appeared first on ProperFoodie.

]]>
https://properfoodie.com/roasted_red_pepper_tomato_soup/feed/ 1
Butternut Squash Soup with Celery and Sage https://properfoodie.com/butternut-squash-soup/ https://properfoodie.com/butternut-squash-soup/#comments Thu, 28 Jul 2016 20:45:21 +0000 https://properfoodie.com/?p=2029 Roasted butternut squash soup with celery and sage. This healthy soup recipe is one of my favourite ways to use up all those late summer veggies. The aromatic sage and earthy celery create an amazing green Goddess-style colour and also go incredibly well with the sweet, roasted butternut squash. A topping of feta and crushed...

Read More

The post Butternut Squash Soup with Celery and Sage appeared first on ProperFoodie.

]]>
Roasted butternut squash soup with celery and sage. This healthy soup recipe is one of my favourite ways to use up all those late summer veggies. The aromatic sage and earthy celery create an amazing green Goddess-style colour and also go incredibly well with the sweet, roasted butternut squash. A topping of feta and crushed pistachios and we have ourselves one incredible soup.

Butternut Squash soup

Roasted Butternut squash soup

Reasons to put this recipe to the top of your 'mid-week tea' list or even your 'recipes to make for the freezer' list, right now:

  • It’s chocker with lots of healthy vegetables.
  • It fills you up in next to no time.
  • And it looks amazing with all those vibrant greens shining through from the celery and sage. What’s not to love about this soup?

Butternut squash can also be used to pad out a creamy pumpkin pasta dish and is also great in a quinoa salad side dish, which I usually serve with my satay chicken recipe.

Do you peel butternut squash before cooking?

Theres no need to peel butternut squash before cooking. Not only is this incredibly difficult but it also takes a good while to peel when raw. Its definitely so much easier to peel the skin off a roasted butternut squash. My favourite thing about preparing this squash soup is the roasting of the butternut.

How do you roast butternut squash?

  1. Chop the butternut squash in half length ways
  2. Scoop out the seeds with a spoon.
  3. Seeds can be discarded or washed, dried and then turned into a lovely snack by roasting in the oven until crisp.
  4. Drizzle oil over the exposed flesh of the butternut squash. Place on a baking tray and pop in the oven for around an hour.
  5. The squash is cooked when the tip of a knife easily pushes into the flesh.
  6. Remove from the oven a cool before peeling off the skin.

Roasted Butternut squash

So delicious! Baking the squash without peeling it means that the skin comes away from the flesh with no hassle, so this really is an easy dish.

Can you eat the skin of butternut squash?

The skin of butternut squash can be quite tough and so generally its best to remove. However, the skin can be edible if you roast the squash until the skin starts to soften.

How do you make roasted butternut squash soup?

  1. First roast the squash as instructed above
  2. Whilst the butternut squash is cooking the rest of the soup can be prepared. Heat up 1 tablespoon of oil in a large pan or casserole dish. Add chopped onion and garlic and fry gently for 5 minutes or until slightly caramelised.
  3. Next add the chopped celery, 1 teaspoon oregano and black pepper. Stir well before pouring in 750ml of vegetable stock. Bring to the boil and then simmer gently for 20 minutes.
  4. Chop the roasted squash into chunks and add to the soup. Mix in well and then add the freshly chopped sage.
  5. Next transfer the soup to a blender and blitz until smooth. This is best done in batches to avoid over filling the blender.

Recipe Tip: Transfer the bulky veg to the blender first with only a little of the stock liquid. Gradually add more stock whilst blending until the desired consistency is achieved. If all the stock is used and the soup is still too thick; extra tap water can be added. A good consistency is when the soup just coats the back of a spoon.

How long will this recipe keep?

Once made store this soup in a sealed container and keep in the fridge for up to 3 days

Can I freeze homemade squash soup?

Yes homemade butternut squash can be frozen. Make sure the soup is cooled before transferring to a sealable container, then store in the freezer for up to 3 months. Defrost thoroughly before reheating. Make sure reheated soup is piping hot all the way through.

serve the soup with feta and pistachios

How do you add cream to soup without it curdling?

To prevent curdling always take soup off the heat and allow to cool slightly before adding cream. Adding cream or yogurt to a soup can really add to the flavour as well as help to thicken soup with a thinner consistency.

What should I serve with this recipe?

Every good soup deserves warm homemade mini bread rolls, perfect for dunking and moping up. If you're having this soup as a starter to a 3 course dinner then why not follow with a roast beef dinner or comforting fish pie. For more 3 course meal ideas have a look at my collection of romantic dinner recipes. Love soup? Have a look at all my soup recipes here.

 1 hour 15 minutes to make recipegluten free recipeunder 500 kcal recipehigh in nutrients recipeVegetarian Recipe

📖 Recipe

butternut squash soup
Print

Butternut Squash Soup with Celery and Sage

Roasted butternut squash soup with celery and sage. This healthy soup recipe is one of my favourite ways to use up all those late summer veggies. The aromatic sage and earthy celery create an amazing green Goddess-style colour and also go incredibly well with the sweet, roasted butternut squash. A topping of feta and crushed pistachios and we have ourselves one incredible soup.
Course aperitivo, Appetizer, lunch, starter
Cuisine British
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 401.7kcal

Ingredients

  • 1 large butternut squash (1600g - raw whole weight)
  • 2 tablespoon olive oil
  • 2 large onions chopped (200g)
  • 2 cloves garlic finely chopped
  • 2 sticks of celery chopped
  • 1 teaspoon dried oregano
  • Black pepper
  • 750 ml vegetable stock
  • Fresh sage leaves (5 leaves, stalks removed and roughly chopped)
  • Water to add if required
  • Salt and pepper to season
  • Pistachios and feta to top (optional)

Instructions

  • Preheat the oven to 180°C. Halve the butternut squash - you'll need a large knife for this and a little bit of patience. Scoop out the seeds, and either discard or roast in the oven and serve as a snack. Keep the skin on - we will remove this after cooking!
  • Place the halved squash on a baking tray and drizzle with olive oil. Use your fingers to spread the oil evenly over the flesh. Place the squash in the oven and bake for around 1 hour. Check regularly, the squash will be cooked when it starts to caramelise and the tip of a knife can be pressed easily in to the flesh. Once cooked remove from the oven and set to one side to cool.
    Roasted Butternut squash
  • Whilst the butternut squash is cooking the rest of the soup can be prepared. Heat up 1 tablespoon of oil in a large pan or casserole dish. Add chopped onion and garlic and fry gently for 5 minutes or until slightly caramelised. Next add the chopped celery, 1 teaspoon oregano and black pepper. Stir well before pouring in 750ml of vegetable stock. Bring to the boil and then simmer gently for 20 minutes.
  • Whilst the soup is simmering, remove the skin from the cooling squash. This can be done by either peeling the skin away or by scooping out the flesh with a spoon. Once the skin is completely removed chop the squash into chunks and add to the soup. Mix in well and then add the freshly chopped sage.
  • Next transfer the soup to a blender and blitz until smooth. This is best done in batches to avoid over filling the blender.
  • Recipe Tip: transfer the bulky veg to the blender first with only a little of the stock liquid. Gradually add more stock whilst blending until the desired consistency is achieved. If all the stock is used and the soup is still too thick; extra tap water can be added. A good consistency is when the soup just coats the back of a spoon.
  • Finally pass the blended soup through a sieve, taste and add salt and pepper if required. If serving immediately reheat gently in a pan but do not boil. Serve in bowls and top with chopped pistachios and crumbled feta cheese if desired.
  • If storing for another day do not reheat. Transfer to sealable containers and keep in the fridge for up to 3 days or in the freezer for up to 1 month.

Nutrition

Serving: 706g | Calories: 401.7kcal | Carbohydrates: 40.7g | Protein: 17.2g | Fat: 20.3g | Saturated Fat: 5.7g | Polyunsaturated Fat: 4.1g | Monounsaturated Fat: 8.8g | Sodium: 680mg | Fiber: 3.8g | Sugar: 23g

PIN FOR LATERButternut squash soup with celery and sage and topped with feta and chopped pistachios

The post Butternut Squash Soup with Celery and Sage appeared first on ProperFoodie.

]]>
https://properfoodie.com/butternut-squash-soup/feed/ 2
Celery, Apple and Blue Cheese Soup https://properfoodie.com/celery-apple-blue-cheese-soup/ https://properfoodie.com/celery-apple-blue-cheese-soup/#comments Thu, 13 Oct 2016 12:48:50 +0000 https://properfoodie.com/?p=2643 With the nights drawing in and with the noticeable drop in air temperature, I feel the need to get out my big pan and cook up some freezable batches of soup. This garden soup is a brand new recipe and one that came about due to the tonnes and tonnes of celery leaves we've had...

Read More

The post Celery, Apple and Blue Cheese Soup appeared first on ProperFoodie.

]]>
With the nights drawing in and with the noticeable drop in air temperature, I feel the need to get out my big pan and cook up some freezable batches of soup. This garden soup is a brand new recipe and one that came about due to the tonnes and tonnes of celery leaves we've had in our veg patch this year.

celery and blue cheese soup | ProperFoodie

Why make this recipe?

Its rustic, its hearty and its a really properly homemade soup. The fresh taste from the celery leaves is nicely balanced here with the sweet apples and the bitter blue cheese. It really is a soup that has it all and is just what I want to come home to on a dark, rainy night.

Celery

Not something at the top of most people shopping lists and I know a lot of people would rather avoid celery. However, the humble celery stick is highly regarded in our household....more so since the creation of this great soup (and maybe a little more so by me than Ben, I could eat celery all day long).

Why is celery good for you?

  • Its super low in calories and fat (guilt free eating all the way)
  • It contains a good amount of fibre so is great for digestion.
  • Its shape, texture and strength make it perfect for chopping into crudites for dips. (check out my beetroot and red pepper dip for something sweet and zinging to dip your celery into).
  • Its ridiculously easy to grow. It really does take care of itself; as long as it has good soil and the room to grow to its full potential (a good 30cm between plants). The yield is also pretty good, especially in terms of leaves.
  • It can be used in all types of recipes and really gives a great boost to the flavour: salads, stews, soups, pesto. (watch out for my celery pesto post coming soon)
  • Its leaves, which are often over looked, usually have the most flavour and have a lovely deep green colour. As each plant supplies a large quantity of leaves; its more than likely that celery growers will find themselves over run. As the leaves are so bulky it can be extremely difficult to store them, so celery leaf soups, stews and pestos are the perfect solution. They look so pretty as well with the vibrant bright green shining through.

Ingredients

To make this celery, apple and blue cheese soup you will need:

  • Olive oil
  • Onions
  • Garlic cloves
  • Green apples
  • Celery stalks
  • Fresh sage leaves
  • Dried oregano
  • Celery leaves (optional)
  • Vegetable stock
  • Blue cheese plus extra for topping
  • Salt and pepper to taste
Celery leaves | ProperFoodie
onions | ProperFoodie
apples | ProperFoodie
celery apple and blue cheese soup | ProperFoodie

Growing celery

  • Celery needs its space to grow fully and its surprising how much it will spread. So leave plenty of room between plants.
  • Celery is ready to harvest when the sticks are around 20cm or more in length.
  • Healthy celery has upright stems which snap. Stems should not be limp and bendy.
  • Leaves should be fresh, crisp and a darker green to the rest of the plant
  • When harvesting try to keep the stem connected at the base and store as a whole plant. This helps to keep its freshness. Celery can be kept in the fridge for several weeks.
  • The leaves are less easy to store as they are quite bulky and there can be a lot just on one plant. They are also at their freshest and tastiest just after being removed from the stems. Therefore, remove and use as soon as you can. If you can't use all the leaves place washed leftovers in a bowl, cover with cling film and keep in the fridge for up to a week.
  • If using the stalks in a recipe, use a peeler and scrape away the outer layer, which will remove the stringy bits which can be quite annoying if they get stuck in your teeth.
  • If you're making this soup in a big batch for freezing, leave the blue cheese out and add later. Defrost, reheat and then melt in the cheese before serving. The fresh cheese really adds to the taste of the soup and helps bring it back to life. It also means you'll have some cheese leftover for a pretty topping.
  • Not a fan of blue cheese? Then leave it out. Its still a very tasty dish with plenty of flavour. Or you could always replace with a different cheese - I imagine a cream cheese would work really well.

Other autumnal recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

celery, apple and blue cheese garden soup | ProperFoodie
Print

Celery, Apple and Blue Cheese Garden Soup

A hearty celery soup with sweet apples and blue cheese. Perfect for a cold, autumnal night.
Course Appetizer, starter, starter or main
Cuisine British
Diet Gluten Free, Vegetarian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 people
Calories 223kcal

Ingredients

  • 1 tablespoon olive oil
  • 2 Onions peeled and chopped
  • 2 garlic cloves finely chopped
  • 300 g of sweet green eating apples core removed and roughly chopped
  • 450 g celery stalks peeled to remove the stringy bits and chopped
  • 10 fresh sage leaves
  • 5 g oregano leaves or half teaspoon dried oregano
  • 250 g celery leaves washed and roughly chopped
  • 700 ml vegetable stock
  • 100 g blue cheese plus extra for topping
  • Salt and pepper to taste

Instructions

  • In a large stock pan heat the olive oil, add the garlic and onions, then gently cook for 2-3 minutes.
  • Next add the apples, celery stalks, sage and oregano. Stir well before pouring in the stock.
  • Bring to a simmer and then add the celery leaves. Mix well to help the leave to wilt.
  • Pop on the lid and leave to simmer gently for 20 minutes, check occasionally.
  • Once the celery and apple have softened remove from the heat and ladle the soup into a blender. Blend on high for 5 minutes to ensure the soup in nice a smooth, then return to the pan. To create a perfectly smooth consistency; sieve the soup back into the pan (make sure you push as much through the sieve as possible, otherwise some flavour may be lost).
  • (if freezing your soup, stop at this point and ladle into seal-able containers - add blue cheese and seasoning when ready to defrost and reheat)
  • Put the blended, sieved soup back on a low heat and melt in the blue cheese. Taste and add more cheese if desired and season.

Nutrition

Serving: 338g | Calories: 223kcal | Carbohydrates: 25g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 1241mg | Potassium: 702mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1412IU | Vitamin C: 13mg | Calcium: 243mg | Iron: 1mg

The post Celery, Apple and Blue Cheese Soup appeared first on ProperFoodie.

]]>
https://properfoodie.com/celery-apple-blue-cheese-soup/feed/ 4
Chilli Garlic Prawns Starter https://properfoodie.com/honey-glazed-griddled-prawns/ https://properfoodie.com/honey-glazed-griddled-prawns/#comments Sun, 10 Apr 2022 16:47:03 +0000 https://properfoodie.com/?p=2815 Chilli garlic prawns starter served on cocktail sticks with pan fried strips of courgette. The king prawns are cooked in a spicy honey glaze and served with a sprinkle of chopped parsley. Make ahead and serve cold straight from the fridge. Or cook up in 30 minutes and serve warm with side of chilli jam....

Read More

The post Chilli Garlic Prawns Starter appeared first on ProperFoodie.

]]>
Chilli garlic prawns starter served on cocktail sticks with pan fried strips of courgette. The king prawns are cooked in a spicy honey glaze and served with a sprinkle of chopped parsley.

Make ahead and serve cold straight from the fridge. Or cook up in 30 minutes and serve warm with side of chilli jam. Delicious either way.

Chilli garlic prawns skewered on cocktail sticks with pan fried strips of courgette.
[feast_advanced_jump_to]

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

This chilli garlic prawns starter is a great recipe thats easy to prepare and perfect for a make ahead appetiser.

The bright pink of the cooked king prawns stands out against the crunchy green of the courgettes and makes for a really impressive prawns starter, especially if you have friends for dinner. 

Its also a great option for a quick and easy, make ahead, Christmas Day starter.

🥘 Ingredients

This recipe makes approximately 15 chilli garlic prawns on cocktail sticks:

Ingredients for making chilli garlic prawns starter.

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

King prawns: King prawns are the best option here as they are large enough to serve on cocktail sticks. This recipe includes instructions for pan frying raw king prawns but if preferred you can use pre cooked prawns.

Mirin: If you can't get hold of any Mirin (sweet Japanese rice wine) you can substitute with 1 teaspoon of caster sugar mixed with 1 tablespoon of either white wine, white wine vinegar or dry sherry

Chilli: Optional.

Parsley: Also optional and could be replaced with freshly chopped dill or coriander.

🔪 Step by step instructions

  1. Slice the courgette into ribbons using a peeler.
  2. Place the prepared courgette strips in a bowl and drizzle over 2 of the tablespoons of olive oil. Toss well to fully coat. Place a griddle pan on a high heat and set up a large plate with a piece of kitchen towel on, ready for the cooked courgette strips.
  3. Lay the courgette strips side by side in the hot pan and cook off in batches. Note that courgette strips are thin enough to just pan fry on one side.
  4. Leave the courgettes in the pan until griddle marks appear, then remove and place on the plate lined with kitchen towel. Layer more kitchen towel on top of cooked courgettes as the plate fills up.Four images showing how to make chilli garlic prawns starter for steps 1-4.
  5. Pour the remaining tablespoon of olive oil into a small jug or bowl. Add 2 tablespoons of honey, minced garlic clove, chopped chilli, 1 tablespoon mirin rice wine and the chopped parsley.
  6. Mix together well.
  7. Place the griddle pan on a high heat. When the pan is hot add the raw king prawns and pour over the chilli garlic glaze. Pan fry until the prawns turn bright pink.
  8. Transfer the cooked chilli garlic prawns to a bowl along with the glaze. If you think your prawns are cooked but the sauce isn't yet thick or sticky, then remove the prawns and place in a low oven and bring the sauce to a simmer and heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.Four images showing how to make chilli garlic prawns starter for steps 5-8.
  9. Make the prawn cocktail sticks by skewering 2 cooked prawns on the stick with 2 folded strips of courgette sandwiched in between (see recipe images).
  10. At this point you can either chill the chilli garlic prawn cocktail sticks and serve cold. Or serve warm and straight away. To ensure a piping hot starter, place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving.
  11. Serve with a drizzle of oil, a sprinkle of fresh parley and a grind of black pepper.

💭 Expert tips

Courgette prep: peel along the length until you reach the seeds. Then turn the courgette and repeat until all sides have been peeled.

Pan fry in batches: both the courgette and the prawns can be pan fried in batches if it won't all fit in the pan at the same time. After cooking, both can be chilled in the fridge or kept warm in a low oven.

Cooking prawns: The best way to cook the prawns for this recipe is to pan fry them in the chilli glaze.

However, if you just want to cook the prawns without a glaze you can simply stir fry with oil or gently poached in simmering water. You will know the prawns are cooked when they turn bright pink all over.

Serving: Serve the chilli garlic prawns on cocktail sticks as suggested or serve piled on top of the courgette on a large platter.

Alternatively, arrange in cocktail glasses or on larger skewers.

Getting a sticky finish on your prawns starter: You may find that your prawns are cooked but the sauce isn't thick or sticky enough.

If this is the case, rather than over cook the prawns, remove them from the pan and place in a low oven to keep warm.

Bring the sauce to a gentle simmer and continue to heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.

❓ Frequently asked questions

Can you make this recipe ahead of time?

Yes, make and arrange the chilli garlic prawns on cocktail sticks. Then transfer to your serving plate and cover in cling film then chill until ready to serve.

To make ahead but still serve hot the cooked ingredients should be chilled loose and not on cocktail sticks.

When ready to serve follow the reheating instructions below before arranging on sticks. (To ensure a piping hot starter place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving).

Can you reheat cooked prawns?

If you are wanting to reheat the cooked prawns make sure they are fully cooled and then refrigerate.

When ready to reheat; place the chilli garlic prawns on a baking tray and cook in the oven on high for 5 minutes or until sizzling and piping hot (the same method can be used to reheat the courgette).

Alternatively, return to the pan and stir fry in a little oil until piping hot. Use your cooked and chilled prawns within 24 hours. If you have bought pre-cooked prawns, follow the packet instructions for heating.

Honey, chilli and garlic king prawns skewered on cocktail sticks with pan fried courgette.

Prawn starters

An alternative prawns starter ideas include this simple Chinese prawns recipe, which could also be served up on cocktail sticks with a garnish of chopped spring onions. 

If a hot prawns starter isn't your thing, try preparing this recipe then chilling? Alternatively, have a look at Cucumber canapés with prawns, or make your own sushi rolls with prawns.

🍤 Other Prawn or Fish recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Chilli garlic prawns skewered on cocktail sticks with pan fried strips of courgette.
Print

Chilli Garlic Prawns Starter

Chilli garlic prawns starter served on cocktail sticks with pan fried strips of courgette. The king prawns are cooked in a spicy honey glaze and served with a sprinkle of chopped parsley. Make ahead and serve cold straight from the fridge. Or cook up in 30 minutes and serve warm with side of chilli jam. Delicious either way.
Course apperitif, Appetizer, starter
Cuisine British
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 15 cocktail sticks
Calories 55kcal

Equipment

Ingredients

  • 2 large courgettes
  • 2 tablespoon olive oil (For the courgettes)
  • 300 g fresh raw king prawns
  • 1 tablespoon Oil (for chilli garlic glaze)
  • 2 tablespoon honey
  • 1 garlic clove minced, grated or finely chopped
  • 1 red chilli seeds removed and chilli finely chopped
  • 1 tablespoon Mirin sweet Japanese rice wine
  • 20 g parsley roughly chopped
  • Extra oil, parsley and black pepper for serving (optional)

Instructions

  • Slice the courgette into ribbons using a peeler.
    2 large courgettes
  • Place the prepared courgette strips in a bowl and drizzle over 2 of the tablespoons of olive oil. Toss well to fully coat. Place a griddle pan on a high heat and set up a large plate with a piece of kitchen towel on, ready for the cooked courgette strips.
    2 tablespoon olive oil
  • Lay the courgette strips side by side in the hot pan and cook off in batches. Note that courgette strips are thin enough to just pan fry on one side.
  • Leave the courgettes in the pan until griddle marks appear, then remove and place on the plate lined with kitchen towel. Layer more kitchen towel on top of cooked courgettes as the plate fills up.
  • Pour the remaining tablespoon of olive oil into a small jar or bowl. Add the honey, garlic, chilli, mirin rice wine and the chopped parsley.
    1 tablespoon Oil, 2 tablespoon honey, 1 garlic clove, 1 red chilli, 1 tablespoon Mirin, 20 g parsley
  • Mix together well
  • Place the griddle pan on a high heat. When the pan is hot add the raw king prawns and pour over the chilli garlic glaze. Pan fry until the prawns turn bright pink.
    300 g fresh raw king prawns
  • Transfer the cooked prawns to a bowl along with the glaze. If you think your prawns are cooked but the sauce isn't yet thick or sticky, then remove the prawns and place in a low oven and bring the sauce to a simmer and heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.
  • Make the prawn cocktail sticks by skewering 2 cooked prawns on the stick with 2 folded strips of courgette sandwiched in between (see recipe images).
  • At this point you can either chill the chilli garlic prawn cocktail sticks and serve cold. Or serve warm and straight away. To ensure a piping hot starter, place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving.
  • Serve with a drizzle of oil, a sprinkle of fresh parley and a grind of black pepper.
    Extra oil, parsley and black pepper for serving

Notes

Courgette prep: peel along the length until you reach the seeds. Then turn the courgette and repeat until all sides have been peeled.
King prawns: King prawns are the best option here as they are large enough to serve on cocktail sticks. This recipe includes instructions for pan frying raw king prawns but if preferred you can use pre cooked prawns.
Cooking prawns: The best way to cook the prawns for this recipe is to pan fry them in the chilli glaze. However, if you just want to cook the prawns without a glaze you can simply stir fry with oil or gently poached in simmering water. You will know the prawns are cooked when they turn bright pink all over.
Pan fry in batches: both the courgette and the prawns can be pan fried in batches if it won't all fit in the pan at the same time. After cooking, both can be chilled in the fridge or kept warm in a low oven.
Mirin: If you can't get hold of any Mirin (sweet Japanese rice wine) you can substitute with 1 teaspoon of caster sugar mixed with 1 tablespoon of either white wine, white wine vinegar or dry sherry
Chilli: Optional.
Parsley: Also optional and could be replaced with freshly chopped dill or coriander.
Getting a sticky finish on your prawns starter: You may find that your prawns are cooked but the sauce isn't thick or sticky enough. If this is the case, rather than over cook the prawns, remove them from the pan and place in a low oven to keep warm. Bring the sauce to a gentle simmer and continue to heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.
Serving: Serve the chilli garlic prawns on cocktail sticks as suggested or serve piled on top of the courgette on a large platter. Alternatively, arrange in cocktail glasses or on larger skewers.
Can you make this recipe ahead of time? Yes, make and arrange the chilli garlic prawns on cocktail sticks. Then transfer to your serving plate and cover in cling film then chill until ready to serve. 

To make ahead but still serve hot the cooked ingredients should be chilled loose and not on cocktail sticks. Then when ready to serve follow the reheating instructions below before arranging on sticks. (To ensure a piping hot starter place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving).
Can you reheat cooked prawns? If you are wanting to reheat the cooked prawns make sure they are fully cooled and then refrigerate. When ready to reheat; place the chilli garlic prawns on a baking tray and cook in the oven on high for 5 minutes or until sizzling and piping hot (the same method can be used to reheat the courgette). 

Alternatively, return to the pan and stir fry in a little oil until piping hot. Use your cooked and chilled prawns within 24 hours. If you have bought pre-cooked prawns, follow the packet instructions for heating.

Nutrition

Serving: 182g | Calories: 55kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 125mg | Potassium: 103mg | Fiber: 1g | Sugar: 3g | Vitamin A: 207IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

This post was first published in Nov 2016. Updated in Apr 2022 with an improved recipe, new images, step by step instructions and expert tips.

The post Chilli Garlic Prawns Starter appeared first on ProperFoodie.

]]>
https://properfoodie.com/honey-glazed-griddled-prawns/feed/ 8
Mulligatawny Chicken and Wild Rice Soup https://properfoodie.com/mulligatawny-chicken-wild-rice/ https://properfoodie.com/mulligatawny-chicken-wild-rice/#comments Wed, 11 Jan 2017 22:36:59 +0000 https://properfoodie.com/?p=3169 Mulligatawny chicken soup, with its slight tingle of spice and its lingering sweet aniseed flavour, is a delight to come home to on a cold Winters night. PJs on, curtains drawn, heating on full blast and a pan of mulligatawny goodness on the stove - all that's left to do is savour every drop and...

Read More

The post Mulligatawny Chicken and Wild Rice Soup appeared first on ProperFoodie.

]]>
Mulligatawny chicken soup, with its slight tingle of spice and its lingering sweet aniseed flavour, is a delight to come home to on a cold Winters night. PJs on, curtains drawn, heating on full blast and a pan of mulligatawny goodness on the stove - all that's left to do is savour every drop and then hibernate until spring.mulligatawny

When Christmas is over, the decorations are away and all the pretty colourful lights have been taken down. Winter is truly upon us and there’s nothing on the horizon to cheer us up. On top of all this doom and gloom there always seems to be an abundance of chocolate and sugary snacks knocking about, not that this is all bad news, we all need a bit of chocolate in our lives! But for me, the aftermath of Christmas seems to create a hungry, chocolate-eating monster, which is never satisfied and forever aggravated by the constant supply of leftover Christmas treats.  And yet we’re all supposedly on “New Year, New Me” diets. Its probably the worst time to go on a diet, when all I ever want in January is a huge pile of mash with lashings of onion gravy followed by 3 Terry's chocolate oranges and a couple of mint matchmakers, hmmmmm.

mulligatawny

But, people, let’s not despair, instead let’s get out a humongous bowl of chicken and wild rice mulligatawny soup and laugh in the face of coldness and darkness. Rejoice in the bright colours and nutritious goodness of the chicken, wild rice, carrots, tarragon, and curry powder. Spring will be here before we know it!! …..and so will August and our wedding!! So I best put those chocolates to the back of the cupboard and then get thinking about my waistline and the dress I hope to look ‘oh so graceful and fairy like’ in. So once the choccies are out of sight and out of mind, full attention can be given to the healthy stuff and the best way to make it tasty and comforting.

Mulligatawny

How to make Mulligatawny soup

The recipe for this bowl of mulligatawny soup, is really simple and includes plenty of veggies and protein to get anyone back on the right track. Best of all its one of those recipes that can hoover up all the leftover bits and bobs, including leftover turkey if you want to swap that in for the chicken. You can even include veggies that are on the cusp of, or just over, their best before dates. As this is a soup and everything is thrown in the pot and simmered down, veggies can be limp and lifeless when they go in the pan and with a bit of love and a good mix with some curry powder, they can be revitalised into what is now my favourite winter meal.

mulligatawny

Ingredients for mulligatawny soup

My personal must-have  ingredients for this dish are green, Golden Delicious apples, which melt into a sweet, mushy sauce; and carrots cut into thin, stubby batons, which soften-up during cooking and pair amazingly well with the sweet apple and aniseed flavoured tarragon. However, if you don’t have apples and tarragon you can swap for dried fruits (currants, apricots) and fresh coriander, which tastes just as good.  The main staples for my version of this great Indian classic are shredded Chicken and a mixture of long grain and wild rice. However, any variations can be used for this: leftover turkey or pork meat, chunks of white fish such as cod or haddock, white rice, wholegrain rice, small pastas (orzo, macaroni) or even diced potatoes and sweet potatoes. Open your fridge and cupboards and find the best veggies and carbs that will make your kind of mulligatawny!

For an extra treat, serve up this soup with my easy homemade bread rolls.

📖 Recipe

Mulligatawny
Print

Mulligatawny Chicken and Wild Rice Soup

A warming chicken and wild rice mulligatawny soup perfect for a cold winters night and great for using up leftover meat and veggies
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Calories 292kcal

Ingredients

  • 1 tablespoon Olive oil
  • 2 Onions finely chopped
  • 1 Garlic clove finely chopped
  • 1 large carrot peeled and chopped into small batons
  • 1 green apple cubed
  • 150 g of long grain and wild rice
  • Splash of white wine
  • 700 ml Chicken stock
  • 2 tablespoon Curry powder
  • 1 teaspoon Ground coriander
  • 2 teaspoon Black onion seeds
  • 1 tablespoon brown muscovado sugar
  • 200 g Chicken or turkey meat shredded
  • 1 tablespoon Plain flour
  • Handful of fresh tarragon leaves
  • Seasoning
  • Harissa paste or fresh chilli for extra flavour and heat if desired

Instructions

  • Heat the oil in large pan. Gently fry the onions and garlic until soft. Add the uncooked rice to the pan and stir well ensuring each grain is coated in oil. Keeping the pan on a medium heat and add the splash of wine and half the stock. Then add the carrot, apple, curry powder, ground coriander, onion seeds and sugar. Bring to the boil and then simmer.
  • Top up with the remaining stock as required. Once all the stock has been added mix in the chicken or turkey and continue to simmer and reduce. After the 30 minutes check the consistency. If the soup is thinner than you would like make a paste using the tablespoon of plain flour and a little cold water. Add the paste to the soup and stir continuously until it thickens. Add more flour paste if required. If your soup is too thick add water until you are happy with the consistency. Always check the taste and add more spices if the taste has been watered down.
  • Taste the soup and season if desired. At this point the soup can be transferred to seal-able containers, left to cool and then frozen. If serving immediately, divide into bowls and top with fresh tarragon. If desired a tablespoon of harissa paste or fresh chopped chillies can be stirred in just before serving to give extra flavour or heat.

Nutrition

Serving: 410g | Calories: 292kcal | Fat: 7.4g

Nutritional Info

**Estimated nutritional information per serving of chicken mulligatawny and per 100g of Chicken mulligatawny. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.

Mulligatawny Chicken & Wild rice soup

The post Mulligatawny Chicken and Wild Rice Soup appeared first on ProperFoodie.

]]>
https://properfoodie.com/mulligatawny-chicken-wild-rice/feed/ 4
Quick Chicken and Almond Curry https://properfoodie.com/quick-chicken-and-almond-curry/ https://properfoodie.com/quick-chicken-and-almond-curry/#comments Thu, 20 Jul 2017 12:31:34 +0000 https://properfoodie.com/?p=4508 Its time for a quick chicken curry!! A one pan meal, prepared and cooked in under 30 minutes with all the taste and flavour of an Indian take away. Chicken and almond Curry Sometime the body craves a good old British curry and our tummies will not be satisfied with anything less. With takeaways and...

Read More

The post Quick Chicken and Almond Curry appeared first on ProperFoodie.

]]>
Its time for a quick chicken curry!! A one pan meal, prepared and cooked in under 30 minutes with all the taste and flavour of an Indian take away.

chicken and almond curry

Chicken and almond Curry

Sometime the body craves a good old British curry and our tummies will not be satisfied with anything less.

With takeaways and curry houses all over the place, its no hardship to pop out and fulfil that need to gorge on a rich lamb rogan josh or creamy chicken korma. And of course there's always plenty of room for popadums, and samosa,  and naan bread. . . and you can't just get one type can you - - you have to try the peshwari naan and the chilli naan and ooh what about a coriander naan  🙄

Easy chicken and almond curry

It can all get out of control very quickly. Trust me I know - I have been there, I have walked the dark path of shame the next morning with a slight garlic hangover and huge bloated belly.

So, what to do?? Obviously you know I'm going to tell that you can make it yourself. And homemade curry is one of the most satisfying things to eat, once you've gone to the effort of making it! My usual chicken tikka curry, although fantastic, does take a while to make and does including the making of your own tikka paste. Likewise for my super authentic Thai green curry with Thai green curry paste, Thai red curry with Thai red curry paste and Massaman curry with Massaman curry paste. All very nice, and great if you have the whole day to cook and you're after a romantic dinner recipe for a cosy night in. But not great when its late and you need a curry - right now.

The point of this recipe was to create a tasty authentic curry dish, with minimal ingredients and time, but maximum flavour and enjoyment. The fact that this can also be thrown into one pan really saves on time and washing up. I do like a one pan meal and even like to make my own fish biryani rice dish in the tradition dum way (steaming everything in one pot).

Easy chicken curry ingredients

So here they are - the basic ingredients needed to make a great, simple, healthy and super quick chicken curry

  • Chicken breast
  • Bell pepper
  • Tinned tomatoes
  • Curry powder
  • Ground almonds
  • Garlic
  • Juice of half a lemon
  • Fresh coriander
  • Flaked almonds

No coconut milk, or yogurt or cream or lashings of oil. This is curry, at its best, without the overload of fat and calories.

Easy chicken curry ingredients

How to make quick chicken curry

To make this dish, all you need to do is pop everything into one big pan. - I promise its that straight forward. I usually start by sprinkling the raw chicken with the curry powder and adding a bit of seasoning.

Curry powder on to chicken

The chicken is then quickly fried off in a hot griddle pan with the addition of fresh coriander stalks. The griddle pan really speeds up the cooking process and is what makes this recipe 'super quick'.

chicken curry powder and fresh coriander

Once the chicken is browned off and cooked through, everything else is added to the pan - in no particular order. Then stirred and simmered for a few minutes - so it looks like this ↓

Quick chicken and almond curry

YUMMY!!

How do I make my chicken curry sauce thicker?

The griddle pan is also really useful for helping to create a nice thick sauce, as it quickly evaporates away any excess water from the tinned tomatoes.

Quick chicken and almond curry

And thats it - done - serve up, top with yogurt and toasted, flaked almonds (optional!!) and tuck in!

Easy chicken and almond curry

I personally find this chicken curry to be fantastic on its own, particularly if its mid week and I'm trying to eat healthily. However, a bit of rice or roti bread will help make this a truly, great Indian feast.

chicken and almond curry

Other chicken recipes you can make in a hurry

📖 Recipe

quick chicken curry
Print

Quick Chicken and Almond Curry

Its time for curry!! A one pan meal, prepared and cooked in under 30 minutes with all the taste and flavour of an Indian take away.
Course Dinner, Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Calories 453.6kcal

Ingredients

  • 400 g Chicken breast diced fat trimmed off
  • 30 g fresh coriander separate the stems from the leaves
  • 2 teaspoon medium curry powder
  • 2 cloves of garlic crushed
  • Sea salt and Black pepper
  • Half tablespoon olive/coconut oil
  • 400 g tinned chopped tomatoes plus 1 can refilled with water
  • 20 g ground almonds
  • 100 g orange bell pepper roughly chopped
  • juice of half a lemon

Optional:

  • 1 tablespoon fat free Greek Yogurt
  • 10 g Toasted almond flakes

Equipment:

  • Griddle pan

Instructions

  • For best and quickest results use a large griddle pan for cooking. Food items will cook a lot quicker using this method so remember to check and stir regularly.
  • 1.Firstly prepare the fresh coriander by separating the stems from the leaves. Place the leaves to one side for later. Finely chop the stems and also place to one side.
  • 2.Next dice the chicken into 2cm cubes and place in a large bowl. Add the curry powder, coriander stems, crushed garlic, salt and pepper and mix well to fully coat in the seasoning.
  • 3.Place the griddle pan on a medium-high heat and add the oil. Then add the seasoned chicken to the griddle pan and fry off evenly, using a wooden spoon to stir and turn the chicken. Once the chicken is cooked and a golden brown colour on all sides, add the bell pepper, tinned tomatoes, ground almonds, and stir well. Refill the tomato can with tap water and place to one side.
  • 4.Bring the curry to a gently simmer and cook for 5-10 minutes. Place a lid over the pan during this time, if you have one. Check regularly and gradually add the water from the tomato can if the sauce begins to get too dry.
  • 5.Add the lemon juice, stir and remove from the heat.
  • 6.Taste and add more seasoning or lemon juice if desired.
  • 7.Finally, roughly chop the coriander leaves and add to the curry before serving.
  • Serve in bowls topped with yogurt and flaked almonds.
  • NB: If cooking up a large batch the curry can be transferred to sealable containers and frozen for up to 3 months.

Nutrition

Serving: 493g | Calories: 453.6kcal | Carbohydrates: 12.9g | Protein: 69.8g | Fat: 14g | Saturated Fat: 4.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 560mg | Sugar: 10.5g

The post Quick Chicken and Almond Curry appeared first on ProperFoodie.

]]>
https://properfoodie.com/quick-chicken-and-almond-curry/feed/ 14
Chicken Satay and Quinoa Salad https://properfoodie.com/chicken-satay-quinoa-salad/ https://properfoodie.com/chicken-satay-quinoa-salad/#comments Tue, 08 Aug 2017 22:04:55 +0000 https://properfoodie.com/?p=4605    Juicy Chicken pieces smothered in a sweet Satay Sauce, with a good helping of Squash & Edamame Quinoa Salad, and extra sauce for dipping  Chicken Satay Chicken Satay is the perfect summer comfort food. Its warm and creamy, yet light and refreshing, with plenty of Asian flavours knocking about to ensure your tastebuds will...

Read More

The post Chicken Satay and Quinoa Salad appeared first on ProperFoodie.

]]>
   Juicy Chicken pieces smothered in a sweet Satay Sauce, with a good helping of Squash & Edamame Quinoa Salad, and extra sauce for dipping 

chicken satay with satay sauce

Chicken Satay

Chicken Satay is the perfect summer comfort food. Its warm and creamy, yet light and refreshing, with plenty of Asian flavours knocking about to ensure your tastebuds will not be disappointed. Sauces, condiments and dressings can sometimes be the trickiest part of a recipe, but often this is the very thing that makes a meal really great. This satay sauce is so quick and so simple that it leaves no excuses for not turning a simple piece of Chicken into a really fantastic dinner.

chicken satay with quinoa salad

And just to show off how easy and super duper this dish really is, and to let you know how much I love it, theres not 1 but 2 videos below. Thats right - I'm getting super fancy now with videos as well as photos!!

Satay Ingredients

My satay sauce requires no more than soy sauce, peanut butter and tahini with a teaspoon of coriander, a squeeze of lime juice and grated ginger and garlic.

satay ingredients listed

Quinoa Salad

Because this is most definitely a summer dish, I love to serve my chicken satay with a full flavoured quinoa salad.

Fluffy quinoa mixed with squash, mint and edamame beans help keep this salad bright, refreshing, healthy and of course mega tasty.

Quinoa ingredients listed

Quinoa is one of the easiest grains to cook. Just cover with stock, pop on a lid, simmer for 15 minutes or until all the liquid has been absorbed, then set to one side with the lid on for 10 minutes, before fluffing up with a fork.

To make this recipe even more lovable and mid-week worthy; make the sauce ahead of time and use as a marinade for the chicken until you are ready to cook. The quinoa salad will also keep well in the fridge, if made the day before.

chicken satay with quinoa salad

If you love this satay sauce recipe, check out my easy tikka paste recipe which is also great with chicken and good to keep handy in the fridge.

**Estimated nutritional information per serving of chicken satay and quinoa salad and per 100g. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.

Watch how to make squash and edamame quinoa salad

1 hour 30 minutes to make recipe1 of 5 a day recipe gluten free recipe high in protein recipe

📖 Recipe

Chicken satay
Print

Chicken Satay and Quinoa Salad

Juicy chicken breasts smothered and baked in a sweet satay sauce, with a good helping of squash and edamame quinoa salad and extra sauce for dipping
Course Dinner, lunch
Cuisine Asian, Indonesian
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 People
Calories 586kcal

Ingredients

For the Chicken Satay

  • 2 Chicken Breasts
  • 1 clove garlic
  • 2 cm piece of ginger peeled
  • 1 teaspoon ground coriander
  • 1 tablespoon light soy sauce for gluten free recipe check soy sauce is a gluten free version
  • 2 tablespoon smooth peanut butter
  • 2 tablespoon Tahini
  • 1 Juice of lime
  • 50 ml cold water

for the quinoa salad

  • 100 g dried quinoa
  • 500 ml veg stock
  • ½ Juice of lime
  • 150 g butternut squash - skin removed and squash cubed
  • 50 g edamame beans
  • Handful of fresh mint leaves
  • Black pepper

To Garnish

  • Extra mint leaves
  • Chopped cashew nuts
  • Fresh cornflowers if desired

Instructions

  • Pre heat the oven to 180 degrees C

For the Chicken satay

  • In a large bowl grate the ginger and garlic, then add the dried coriander, soy sauce, peanut butter, tahini, lime juice and water. Whisk together well until smooth a creamy. Spoon out a few large spoonfuls of the satay sauce and set to one side to serve as dip later on.
  • Using a sharp knife score one side of the chicken breasts with 3 diagonal cuts (this allows the satay to soak into the middle of the chicken). Place the chicken into the bowl of sauce and coat well. Cover the bowl and place in the fridge to marinade for at least 30 minutes, if you have time marinate over night.

For the Quinoa salad

  • Place the cubed squash on a baking tray, drizzle with olive oil and sprinkle over the paprika. Place in the pre heated over and bake for 20 minutes. Check half way through and turn.
  • Meanwhile put the quinoa in a small pan, cover with the stock and pop on a lid. Bring to the boil and then simmer for 15 minutes or until all the water has absorbed. Take off the heat, add juice from half a lime and set to one side with the lid still on for 10 minutes. Then fluff up with a fork, and add the baked squash, edamame beans, mint leaves and black pepper. Mix carefully with a fork. Keep in the fridge until you are ready to serve.

To cook the chicken:

  • Transfer the chicken to an oven proof dish and pour over any excess sauce. Place in the middle of a pre heated oven and bake for 25-30 minutes. Remove from the oven and slice in half on the diagonal, check its cooked through.

To serve

  • Spoon out the quinoa salad and place the chicken on top before finishing off with chopped cashews, cornflower petals and extra wedges of lime.

Video

Nutrition

Serving: 393g | Calories: 586kcal | Carbohydrates: 42.4g | Protein: 48.5g | Fat: 26.2g | Saturated Fat: 5.5g | Polyunsaturated Fat: 8.4g | Monounsaturated Fat: 10.3g | Fiber: 5g

Chicken satay with squash and edamame quinoa salad

I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasyeverydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #CookOnceEatTwice hosted by seachingforspice, and #recipeoftheweek hosted by aMummyToo.

Hijacked By Twins

Brilliant blog posts on HonestMum.comCook Once Eat Twice

Link up your recipe of the week

The post Chicken Satay and Quinoa Salad appeared first on ProperFoodie.

]]>
https://properfoodie.com/chicken-satay-quinoa-salad/feed/ 15
Turkey Meatballs with Moroccan Couscous https://properfoodie.com/moroccan-meatballs-cous-cous/ https://properfoodie.com/moroccan-meatballs-cous-cous/#comments Wed, 08 Nov 2017 01:57:58 +0000 https://properfoodie.com/?p=5316 Turkey Meatballs in an aromatic Moroccan sauce with roasted veg and giant couscous salad Healthy Turkey Meatballs in a Moroccan meatballs sauce is definitely one of the best ways to enjoy minced turkey. The fact that its high in protein and low in fat is just an added bonus, because these amazing meatballs in this...

Read More

The post Turkey Meatballs with Moroccan Couscous appeared first on ProperFoodie.

]]>
Turkey Meatballs in an aromatic Moroccan sauce with roasted veg and giant couscous salad

moroccan meatballs with cous cous

Healthy Turkey Meatballs in a Moroccan meatballs sauce is definitely one of the best ways to enjoy minced turkey. The fact that its high in protein and low in fat is just an added bonus, because these amazing meatballs in this delicious Moroccan sauce taste incredible.  A good helping of meatballs and giant couscous contains less than 500kcal, under 2g of saturates, and 2 portions of veggies.

For another Moroccan twist on the nutritious turkey why not check out my Slow Cooker Turkey Tagine?

turkey meatballs

Meatball sauce

I just love Moroccan Tagine flavours, all that warm, rich, sweet flavour, with prunes and root veggies, and yummy couscous on the side. Its all so moreish and wonderful. For my Moroccan style meatball sauce I use chicken stock, passata, ras el hanout paste, ginger and mixed spice.

A bonus about this dish is that the Moroccan sauce is separate and so its up to you whether the whole lot goes all over the meatballs, or of its drizzled on top of the couscous, or if its kept to the side as a dip.

Personally, I prefer the whole lot poured all over the meatballs with a bit of creme fraiche on the side.

turkey meatballs

Turkey Meatballs with Moroccan Couscous recipe ingredients

The ingredients you will need to make this recipe are:

For the Cous Cous Salad

  • 150g courgette diced
  • 150g aubergine diced
  • 100g red onion
  • 210g tinned chickpeas (130g drained)
  • drizzle of oil
  • black pepper
  • 170g giant cous cous
  • 250ml chicken stock

For the meatballs

  • 500g minced turkey
  • 1 medium egg whisked
  • 40g breadcrumbs
  • 130g pitted prunes roughly chopped
  • 200ml passata
  • 200ml chicken stock
  • 4 teaspoon ras el hanout paste
  • 0.5 teaspoon ginger
  • 0.5 teaspoon mixed spice

turkey meatballs with cous cous

How to make Turkey Meatballs

  1. In a large bowl mix together the turkey mince, egg, prunes and breadcrumbs.
  2. Use your hands to form small meatballs from the turkey mixture. Place shaped meatballs onto the large plate.
  3. Place a griddle pan on a high heat and add a drizzle of olive oil.
  4. Gently transfer the meatballs to the heat pan and brown all over - turn the meatballs to give an even colouring
  5. For the sauce add the stock, passata, ras el hanout paste, ginger and mixed spice to a small bowl or jug - mix together well and then pour over the meatballs
  6. Add the Place a lid over the meatball pan and simmer them in the sauce for a good 10 minutes. Ensure meatballs are cooked through (nice a firm) before serving.

moroccan meatballs

How do you keep meatballs from falling apart?

The key to making your meatballs hold together is the egg and the breadcrumbs.  The egg and the breadcrumbs combine to bind the meatballs but too many breadcrumbs can dry the meatballs too much and cause the to break.  The breadcrumbs should be added to a meatball mix until it can be shaped without feeling too soggy.  When these meatballs are browned you should have achieved the Best Turkey Meatballs!

moroccan meatballs with giant cous cous

Can you cook meatballs from frozen?

The meatballs in this recipe can be made ahead of time and frozen for a quick evening meal any day of the week.  Meatballs should be cooked in the sauce and then cooled and frozen immediately.

The meatballs will keep in the freezer for around 3 months but should be consumed sooner if possible.

Defrost the meatballs and reheat in a pan or a wok until piping hot throughout. serve and enjoy.

moroccan meatballs

The couscous is a really simple salad, which is the perfect accompaniment to these Moroccan meatballs. The veg and chickpeas are roasted in the oven, whilst the giant couscous simmers on the hob. When ready, just mix together and serve.

meatballs and giant cous cous

Absolutely stunning - I could eat these Moroccan meatballs all day long.

 under 500 calorie recipe1 hour to make recipe2 of 5 a day recipehigh in protein recipe

📖 Recipe

turkey meatballs
Print

Turkey Meatballs with Moroccan Couscous

Course Dinner, Main Course
Cuisine Moroccan
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 4 people
Calories 495kcal

Ingredients

For the Cous Cous Salad

  • 150 g Courgette diced
  • 150 g aubergine diced
  • 100 g red onion
  • 210 g tinned chickpeas 130g drained
  • Drizzle of oil
  • Black pepper
  • 170 g Giant CousCous I used Merchant Gourmets giant couscous
  • 250 ml chicken stock

For the meatballs

  • 500 g minced Turkey
  • 1 medium egg whisked
  • 40 g breadcrumbs
  • 130 g pitted prunes roughly chopped
  • 200 ml passata
  • 200 ml chicken stock
  • 4 teaspoon Ras el hanout paste available in most supermarkets
  • 0.5 teaspoon ginger
  • 0.5 teaspoon mixed spice

Instructions

  • Pre heat the oven to 180 degrees C

For the Couscous Salad

  • Place the diced courgette, aubergine, red onion and chickpeas into a large bowl. Add the oil and pepper then mix together well ensuring the vegetables are well coated with the oil. Next transfer the veggies onto a baking tray and spread out. Place the tray in the centre of the oven and bake for 20-25 minutes. Check half way and turn with a spatula.
  • Meanwhile place the couscous in a small saucepan add the stock, cover with a lid and then place on a medium heat. Bring to the boil and simmer for 8 minutes. Remove the pan off the heat and leave to stand with the lid on for at least 5 minutes. drain off any water still remaining and then fluff the couscous with a fork.
  • Once the veggies are cooked remove from the oven and mix in with the cooked couscous - set to one side ready to serve later on.

For the meatballs

  • In a large bowl mix together the turkey mince, egg, prunes and breadcrumbs. Place a large empty plate or tray at the side of the bowl.use your hands to form small meatballs from the turkey mixture. Place shaped meatballs onto the large plate. Once all the turkey has been made into meatballs place a large frying pan or griddle pan on a high heat and add a drizzle of olive oil. Gently transfer the meatballs to the heat pan and brown all over - use tongues to constantly turn the meatballs to give an even colouring all over. Remove from the heat.
  • Next add the stock, passata, ras el hanout paste, ginger and mixed spice to a small bowl or jug - mix together well and then pour over the meatballs (hold back some of the sauce and heat separately if you would like some for the couscous or some to use as dip). Place a lid over the meatball pan and simmer them in the sauce for a good 10 minutes. Ensure meatballs are cooked through (nice a firm) before serving.
  • Serve the meatballs alongside the couscous salad with chopped parsley and creme fraiche.

Video

Nutrition

Serving: 1g | Calories: 495kcal | Carbohydrates: 59g | Protein: 43g | Fat: 7.1g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 2.4g | Fiber: 4.4g

Moroccan meatballs with giant cous cous and roasted veg

The post Turkey Meatballs with Moroccan Couscous appeared first on ProperFoodie.

]]>
https://properfoodie.com/moroccan-meatballs-cous-cous/feed/ 12
Tuna Steak Recipe https://properfoodie.com/cumin-crumbed-tuna-steak/ https://properfoodie.com/cumin-crumbed-tuna-steak/#comments Thu, 04 Jan 2018 14:54:21 +0000 https://properfoodie.com/?p=5653 Pan fried tuna steak cooked rare, coated with a cumin and nigella seed crumb and served with paprika cauliflower and crispy kale.  A light and healthy tuna steak recipe perfect for a midweek lunch or a weekend summers evening. Crumbed Tuna Steak For a tuna steak that will wow, I always make a breadcrumb and...

Read More

The post Tuna Steak Recipe appeared first on ProperFoodie.

]]>
Pan fried tuna steak cooked rare, coated with a cumin and nigella seed crumb and served with paprika cauliflower and crispy kale.  A light and healthy tuna steak recipe perfect for a midweek lunch or a weekend summers evening.

tuna steak recipe

Crumbed Tuna Steak

For a tuna steak that will wow, I always make a breadcrumb and cumin mix to lightly coat the outside of the fish. The breadcrumbs are mixed with cumin and nigella seeds, which are just so fabulous with this fish. Its warm, its slightly spicy, its chocker with Indian flare, and really does bring the best out in this lovely tuna steak.

Is Tuna Steak healthy?

I'm raring to go with my healthy recipes right now and this is a fabulous one! This recipe uses my most favourite fish: the tuna steak, and pairs it with my most favourite carb alternative: paprika cauliflower. There's plenty going on here, from crunchy chickpeas to juicy pomegranate seeds. So I can pretty much guarantee that, flavour wise, this is one healthy option that will not disappoint. Tuna steak is also a fantastic option if you're after a high protein and low fat piece of fish. Like most white fish the tuna steak is a great lean option and compared to most other fish offers the highest amount of protein with 25.2g of protein in every 100g of raw tuna.

However, the good old tuna did have a slight fall from grace at the end of 2018 when it was stripped of its status of being an oily fish. New data from the department of health demonstrated that the levels of omega 3 fatty acid in tuna were lower than that of other oily fish such as salmon and mackerel, and were actually a lot more similar to that of white fish. So if you're trying to increase your intake of oily fish and meet the guidance of two portions of oily fish per week then tuna steak is no longer the answer. For recipes that use oily fish such as salmon have a look at my Asian salmon in a bag recipe, salmon kedgeree and salmon and prawn linguine.

crumbed tuna with cauliflower

Tuna steak recipe ingredients

The ingredients you will need to make this recipe are:

For the cauliflower:

  • 400g cauliflower chopped
  • 210g tin of chickpeas
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon turmeric
  • Half a pomegranate

For the tahini dip:

  • 1 tablespoon fat free greek style yogurt
  • 1 teaspoon tahini paste
  • 0.5 teaspoon dijon mustard
  • squeeze of a lemon
  • pinch of sea salt

For the tuna:

  • 2 tuna steaks
  • 1 teaspoon cumin seeds
  • 1 teaspoon nigella seeds
  • 2 tablespoon breadcrumbs
  • 1 egg whisked
  • 0.5 tablespoon olive oil

For the kale:

  • 100g kale
  • drizzle of olive oil

tuna with paprika cauli and chickpeas

Tuna steak seasoning

This recipe uses 1tsp of nigella seed and 1tsp of cumin to season the steaks.  Line up 2 bowls, place the egg in one and whisk, then place the cumin seeds, nigella seeds and breadcrumbs in the second. Dip and coat the tuna in the egg and then dip and coat in the breadcrumb mix.

A splash of colour really helps bring a recipe to life and in this tuna steak recipe I love to add some bright pink pomegranate seeds.

cumin and nigella tuna steak

Is it safe to eat rare tuna steak?

Tuna is perfectly safe to eat rare, if tuna is overcooked it becomes dry and chewy.  Tuna has a meaty texture as opposed to the flaky texture usually associated with fish. When cooking tuna it is recommended to treat it like a steak and cook it on a high heat for a very short time to keep the centre of the fish pink and juicy. Tuna can also be enjoyed completely raw, like in sushi rolls.

cumin and nigella tuna steak

What should I serve with tuna steaks?

Tuna steak goes great with foil pack potatoes or if you are looking for something a little lighter how about a roasted cauliflower salad or mango avocado salad.

Before delving into the recipe I just need to mention this crazy good tahini dip - its the perfect accompaniment to the tuna steak and the tahini flavour is a perfect match to the Indian spices and seeds. As this is quite a dry dish I highly recommend you make this dip to go along with it 🙂

🍖 Other steak recipes

2 of 5 fruit and veg a day recipe30 minutes to produce recipegood fats recipeunder 500 kcal recipe

📖 Recipe

tuna with paprika cauli and chickpeas
Print

Cumin Crumbed Tuna Steak with Paprika Cauliflower & Crispy Kale

Pan fried tuna steak coated with a cumin and nigella seed crumb and served with paprika cauliflower and crispy kale
Course Dinner, Main Course
Cuisine British
Total Time 30 minutes
Servings 2 People
Calories 458kcal

Ingredients

For the cauliflower:

  • 400 g cauliflower chopped
  • 210 g tin of chickpeas
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon turmeric
  • Half a pomegranate

For the tahini dip:

  • 1 tablespoon fat free greek style yogurt
  • 1 teaspoon tahini paste
  • 0.5 teaspoon Dijon mustard
  • Squeeze of lemon juice
  • Pinch of sea salt

For the tuna:

  • 2 Tuna Steaks
  • 1 teaspoon cumin seeds
  • 1 teaspoon nigella seeds
  • 2 tablespoon breadcrumbs
  • 1 egg whisked
  • 0.5 tbsp. olive oil

For the kale:

  • 100 g kale
  • Drizzle of olive oil

Instructions

  • Preheat the oven to 180 degrees C and have a baking tray ready.

Prepare the cauliflower:

  • Add the chopped cauliflower and chickpeas to a large bowl. Mix in the oil, paprika, cayenne pepper and turmeric. Transfer to the baking tray and roast in the oven for 20 minutes.

Prepare the dip:

  • In a small bowl mix together the yogurt, tahini, mustard, lemon juice and salt. Transfer to a small serving dish and place to one side.

Prepare the coating:

  • Line up 2 bowls, place the egg in one and whisk, then place the cumin seeds, nigella seeds and breadcrumbs in the second. Dip and coat the tuna in the egg and then dip and coat in the breadcrumb mix. Set on a plate to one side.

Prepare the Kale:

  • Remove any tough stems from the kale and roughly chop the leaves. Cook the kale with a drizzle of oil in large wok or frying pan for at least 5 minutes, then transfer to the serving plate.

Cook the tuna:

  • Heat half tablespoon of oil in a griddle pan. When pan is pipping hot carefully place in the tuna. Cook for 1 minute on each side then transfer to a chopping board and slice. Take the cauliflower out of the oven and serve alongside the kale, then top with the tuna and pomegranate seeds. (Use a rolling pin to bash the back of the pomegranate half and dislodge the seeds). Add a dollop of tahini dip and enjoy.

Nutrition

Calories: 458kcal | Fat: 21g

PIN FOR LATER

cumin & nigella crumbed tuna with paprika cauli and crispy kale

The post Tuna Steak Recipe appeared first on ProperFoodie.

]]>
https://properfoodie.com/cumin-crumbed-tuna-steak/feed/ 6
Pea Pasta https://properfoodie.com/pea-pasta/ https://properfoodie.com/pea-pasta/#comments Sun, 16 Sep 2018 17:41:15 +0000 https://properfoodie.com/?p=7521 Pea pasta is a simple summer spaghetti tossed in pea pesto and served with freshly grated parmesan and basil leaves. [feast_advanced_jump_to] 🥗 Peas I do love peas - they are such an easy veg to cook with. The fact that they store so easily and cook up so quickly, means that its rare to ever be...

Read More

The post Pea Pasta appeared first on ProperFoodie.

]]>
Pea pasta is a simple summer spaghetti tossed in pea pesto and served with freshly grated parmesan and basil leaves.

pea pasta made with a cream pea pesto served on a plate with pasta being lifted with fork

[feast_advanced_jump_to]

🥗 Peas

I do love peas - they are such an easy veg to cook with. The fact that they store so easily and cook up so quickly, means that its rare to ever be with out some green veggies for the side of our plates.

But every now and again I do like to make the little pea the star of the show like in this gorgeous pea pesto pasta. Pea soup is another great way to show off the humble pea. Its usually best when paired with a salty ingredient like in pea and ham soup or pea and samphire soup - so full of goodness and flavour 🙂

pea pasta made with spaghetti and a basil and pea pesto served up on 3 plates with extra parmesan and pesto at the side

🍜 Pasta with a pea puree pesto

We usually have a glut of peas up at the allotment in the summer and pea soup isn't necessarily the best option when the weather is warm (although pea soup is also great served cold!). However, another great recipe option for the wonderful petit pois, instead of soup, is pea pasta made with a creamy pea pesto.

To make the pea pesto I simply pureed peas with garlic, fresh basil and some grated parmesan. This is a perfect sauce for stirring through some al dente spaghetti to create this a lovely vibrant dish of green pea pasta. The perfect dish for those long summer evenings. For a pasta dish thats a little more traditional but still has that summer vibe, try my salmon and prawn linguine.

Summer pea pasta with pea puree piled onto a plate

🥘 What you will need to make this recipe

Full ingredients & recipe instructions in recipe card below: JUMP TO RECIPE

To make pea pesto pasta for 4 people you will need the following ingredients

For the pasta:

  • 350 g dried spaghetti
  • 200 ml Boiling water
  • 1 tsp salt for the water

For the pea pesto:

  • ½ tbsp olive oil
  • 150 g Onion roughly chopped
  • 2 cloves of garlic finely chopped
  • 400 ml of boiling water
  • 400 g of frozen peas or 500g fresh podded peas (300g with pods removed)
  • Handful fresh basil leaves
  • 15 g grated Parmesan (or vegetarian cheese for a veggie option)
  • Pinch of Sea salt and black pepper
  • Extra basil leaves, parmesan and olive oil to serve (optional)

🔪 Instructions

  1. Cook the spaghetti or preferred type of pasta in salted water and according to the packet instructions.
  2. Whilst the spaghetti is cooking place a large pan on a medium heat. Add the oil, chopped onions and garlic then fry until soft. Next pour in the boiling water and add the peas. Bring to the boil and simmer for 2 minutes. Remove from the heat and stir in the basil.
  3. Blend the onion and pea mixture whilst still in the pan using a hand blender or transfer to a blender machine. Blend until smooth. Next add the grated parmesan, salt and pepper and mix in well.
  4. Drain the cooked pasta and transfer to the pea pesto. Toss together well then serve with extra parmesan, basil leaves and a drizzle of oil.
pea pesto pasta

📖 Pesto recipes

Making pesto at home is super easy and you can even experiment with the ingredients to come up with your own favourite pesto recipe and then mix with pasta for a super quick evening meal. In general a standard basil pesto usual contains a cheese (usually parmesan), a nut (usually pine nuts), and a veg or fresh herb (usually basil).

In this pea pasta recipe I have replaced the basil with peas and left out the nuts. Another idea is to use celery like in this celery, apple and walnut pesto. Of course, there is also plenty of jarred pesto options available in the supermarkets, which is really handy for midweek dinners. I usually have a jar in the cupboard ready for making chicken and broccoli with pesto quinoa or for a simple chicken pesto pasta.

⏲️ Cooking time

Meals that take an age to prepare and cook are just not practical during the week. From pod to plate this pea pasta recipe takes just 30 minutes to make. To make it even more efficient the pea pesto can be prepared in advance (refrigerate or freeze!).

💭 Recipe tip

Save some of your pasta cooking water. Then, if you find that your pea pesto is too thick to evenly toss through the cooked pasta, add a couple of ladles of the pasta water to help loosen and combine. The starch in the water, left over from the pasta, will also ensure that the pesto doesn't become too watery.

Let me know what you think of this pea pesto pasta recipe by leaving and comment and rating below! You can also save pea pesto pasta on Pinterest: pea pesto pasta.

 under 500 kcal recipe30 minutes to produce recipe1 of 5 a day in this recipe

📖 Recipe

summer spaghetti with peas and parmesan
Print

📋 Pea Pasta

Simple summer spaghetti tossed in pea puree pesto and served with freshly grated parmesan and basil leaves
Course Main Course
Cuisine British, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 412kcal

Ingredients

For the spaghetti:

  • 350 g dried spaghetti
  • 200 ml Boiling water
  • 1 teaspoon salt for the water

For the pea purée:

  • ½ tablespoon olive oil
  • 150 g Onion roughly chopped
  • 2 cloves of garlic finely chopped
  • 400 ml of boiling water
  • 400 g of frozen peas or 500g fresh podded peas (300g with pods removed)
  • Handful fresh basil leaves
  • 15 g grated Parmesan (or vegetarian cheese for a veggie option)
  • Pinch of Sea salt and black pepper

To serve:

  • Extra fresh basil leaves, Parmesan and olive oil

Instructions

  • Start by cooking the spaghetti in salted water and according to the packet instructions.
  • Whilst the spaghetti is cooking place a large pan on a medium heat. Add the oil, chopped onions and garlic then fry until soft. Next pour in the boiling water and add the peas. Bring to the boil and simmer for 2 minutes. Remove from the heat and stir in the basil.
  • Blend the onion and pea mixture whilst still in the pan using a hand blender or transfer to a blender machine. Blend until smooth. Next add the grated parmesan, salt and pepper and mix in well.
  • Drain the cooked spaghetti and transfer to the pea puree. Toss together well then serve with extra parmesan, basil leaves and a drizzle of oil.

Notes

Recipe tip: 
Save some of your pasta cooking water. Then, if you find that your pesto is too thick to evenly toss through the cooked pasta, add a couple of ladles of the pasta water to help loosen and combine. The starch in the water, left over from the pasta, will also ensure that the pesto doesn't become too watery.
nutritional info pea pasta

Nutrition

Serving: 333g | Calories: 412kcal | Carbohydrates: 80.1g | Protein: 17g | Fat: 4.8g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 1.6g | Sodium: 80mg | Potassium: 441.8mg | Fiber: 6.1g | Sugar: 9.9g | Vitamin A: 19.6IU | Vitamin C: 23.5mg | Calcium: 108.8mg | Iron: 3.4mg

The post Pea Pasta appeared first on ProperFoodie.

]]>
https://properfoodie.com/pea-pasta/feed/ 7
Frozen salmon and potato traybake https://properfoodie.com/frozen-salmon-potato-traybake/ https://properfoodie.com/frozen-salmon-potato-traybake/#respond Tue, 13 Nov 2018 22:31:24 +0000 https://www.properfoodie.com/?p=7997 Feed the family for just £5.12 with this frozen salmon traybake. A simple and affordable oily fish meal, made on one tray, with minimal preparation, but maximum taste. An easy and healthy way to fit in those all important omega-3 fatty acids The best salmon recipe on a budget Keeping up with eating the right...

Read More

The post Frozen salmon and potato traybake appeared first on ProperFoodie.

]]>
Feed the family for just £5.12 with this frozen salmon traybake. A simple and affordable oily fish meal, made on one tray, with minimal preparation, but maximum taste. An easy and healthy way to fit in those all important omega-3 fatty acids

Frozen Salmon and potato traybake feed four for a fiver

The best salmon recipe on a budget

Keeping up with eating the right amounts of fish and getting in that all important portion of oily fish each week, can be hard going. Particularly when oily fish favourites such as salmon and trout can be quite pricey. Four fresh fillets of salmon usually come in at around £8 or £9 and so feeding a family of 4 for a fiver is already well out of reach after the purchase of just one ingredient.

So how to get around this? . . .Frozen Salmon!! Its less than half the price but doesn't mean theres any compromise on taste, quality or sustainability.

Frozen Salmon and potato traybake feed four for a fiver

Is frozen salmon still good for you?

Frozen salmon is flash frozen, meaning that the goodness and quality is locked in immediately after being caught. Salmon is highly valued in our diet due to its high content of omega-3 and protein. Both of which will be just as present and available in frozen salmon. Most frozen fish will keep well in the freezer for four months and will cook up with the same taste and texture as fresh fillets. When purchasing salmon or any kind of fish, fresh or frozen, try to go for fish that is approved by the Marine Stewardship Council (MSC). The blue MSC label will be displayed on the packets of fish that are certified as sustainable. Choosing fish with the blue label means you will be helping to protect oceans, and livelihoods and also help ensure that future generations can enjoy wild seafood.

For this recipe I purchased four Frozen Wild Alaskan salmon fillets (MSC approved) (£3.70), which are caught in the wild and consume a natural diet.

Frozen Salmon and potato traybake feed four for a fiver

Is it safe to cook salmon from frozen?

Its perfectly safe to cook salmon from frozen, as long as the fish is cooked all the way through - just as with fresh salmon. To ensure the frozen salmon is cooked but not over done, I set my oven to a high temperature (200 degrees fan) and drizzle the frozen fillets with oil.

How long does it take to cook frozen salmon?

Frozen salmon or any kind of frozen fish requires a few extra minutes to cook on top of the time required for fresh fish. In this recipe the salmon is cooked through in around 25 minutes. However, you can check it after 20 minutes - the salmon is usually done when it flakes easily with a fork.

Frozen Salmon and potato traybake feed four for a fiver

What is a good vegetable to go with salmon?

I love all kind of veggies with my salmon but I tend to find that ingredients like onion, spring onion and leeks provide an excellent base for the mild, delicate flavour of salmon. In this recipe its really easy to prepare and bake the onions alongside the fish and this is also the case if baking fresh salmon in a bag or foil. Baked potatoes make for an easy traybake when it comes to salmon but I do also love to serve my salmon with rice, or in a kedgeree, as fishcakes, in salmon pasta, salmon and prawn linguine or even in a fish pie. Theres so many options when it comes to fish and salmon - I do hope you find a few of these recipes helpful (and tasty!). 

1 hour to makeunder 500 calories recipefeed 4 for a fiver1 of 5 a day recipehigh in omega 3 recipe

📖 Recipe

Frozen Salmon and potato traybake feed four for a fiver
Print

Feed 4 for a fiver: Frozen Salmon and Potato Traybake

Feed the family for just £5.12 with this frozen salmon traybake. A simple and affordable oily fish meal, made on one tray, with minimal preparation, but maximum taste. An easy and healthy way to fit in those all important omega-3 fatty acids.
Course Dinner, fish, Main Course
Cuisine British
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 309kcal

Ingredients

  • 650 g Large potatoes
  • ½ tablespoon olive oil
  • 330 g Pack of 4 Frozen Wild Alaskan Salmon Fillets
  • 250 g onions
  • 65 g spring onions
  • ½ Juice of a lemon

Instructions

  • Pre heat the oven to 200 degrees C (Fan)
  • Chop the potatoes into 1cm cubed (skins on). Spread the cubed potatoes on a baking tray then drizzle with olive oil and season with salt and black pepper. Agitate and toss gently to fully coat all potatoes in the oil. Place the potatoes into the pre heated oven and bake for 20 minutes.
  • Whilst the potatoes are in the oven prepare the onions by slicing the red onion and chopping the spring onions, on the diagonal, into cm pieces.
  • After 20 minutes remove the potatoes from the oven, use a spatula to flip and mix to potatoes. Next scatter the chopped red onions and spring onions over the top of the potatoes. Then remove all the packaging from the frozen salmon and nestle each fillet onto the tray in-between the half cooked potatoes and onions.
  • Return the role tray, uncovered, to the oven and bake for a further 25 minutes.
  • After 25 minutes remove from the oven, squeeze over the lemon juice and serve.

Video

Nutrition

Serving: 335g | Calories: 309kcal | Carbohydrates: 37.9g | Protein: 22.3g | Fat: 8.6g | Saturated Fat: 1.8g | Sodium: 40mg | Sugar: 6.3g

The post Frozen salmon and potato traybake appeared first on ProperFoodie.

]]>
https://properfoodie.com/frozen-salmon-potato-traybake/feed/ 0
Sesame Seed Chicken https://properfoodie.com/sesame-seed-chicken/ https://properfoodie.com/sesame-seed-chicken/#respond Wed, 13 Mar 2019 01:38:46 +0000 https://properfoodie.com/?p=9272 Sesame seed chicken; sticky, sweet and slightly spicy served with nutty quinoa and stir fried green vegetables. Its ready in 30 minutes, full of flavour, and so much better and healthier than a Chinese takeaway Sesame chicken An Asian-inspired sesame seed chicken recipe with finger-licking, sticky, sesame chicken sauce and a serving of perfectly cooked...

Read More

The post Sesame Seed Chicken appeared first on ProperFoodie.

]]>
Sesame seed chicken; sticky, sweet and slightly spicy served with nutty quinoa and stir fried green vegetables. Its ready in 30 minutes, full of flavour, and so much better and healthier than a Chinese takeaway

sesame chicken recipe with quinoa

Sesame chicken

An Asian-inspired sesame seed chicken recipe with finger-licking, sticky, sesame chicken sauce and a serving of perfectly cooked quinoa and Asian greens. This is week-night dinner in its best form. Its quick, healthy and hits the spot if your craving a Chinese takeaway. Takeaway cravings are a regular occurrence in our house. If its not a creamy Thai green or quick chicken curry we're after then we'll almost certainly want fish and chips or pizza. But all of these recipes can easily be recreated at home for a tasty, healthier alternative that won't leave you feeling guilty and bloated.

homemade sesame seed chicken

What is Chinese sesame chicken?

This well known Chinese restaurant dish is usually made with battered chicken, which is deep fried until nice and crispy and then tossed in a sweet and sticky sesame sauce. Now, as good as that is, its not all that healthy. Also, If i'm going to be perfectly honest, I'm not a massive fan of the batter under the sauce, which turns soggy very quickly.

sesame seed chicken recipe

How do you make sesame chicken healthy?

For a healthier version, the chicken can be tossed in paprika and flour, instead of batter, and then stir fried with a small amount of oil instead of deep frying. Although this doesn't provide the same crispy sesame chicken as the takeaway version, it does give a sweet, peppery flavour to the chicken and cooking on a high heat will provide a slight charred crispiness. Delicious. The best part about this version is no soggy batter when the chicken is tossed in the sesame sauce! Hurray!!

sesame seed chicken with quinoa

What is sesame sauce made of?

The sauce for this sesame seed chicken is a sweet, sticky and savoury sauce made with honey, soy sauce, sesame oil, chilli sauce, rice wine vinegar and garlic granules. The honey in the sesame sauce creates a sticky consistency as it simmers and reduces down during cooking. Many sesame sauce recipes use brown sugar and cornflour for flavour and thickening. But if theres a bit of flour on the chicken initially and if the honey in the sauce is allowed to cook down, then theres really no need for sugar or cornflour.

sesame seed chicken with chop sticks

The below links to Chilli sauce and rice vinegar are an affiliate links – which means that if you click on these links and then purchase a product I’ll get a small commission (at no extra cost to you of course). If you do click through, then thanks for continuing to support my site!

How do you make sesame seed chicken?

  1. First make the sesame seed sauce by mixing together light soy sauce, honey, sesame oil, rice wine vinegar (I used Blue Dragon Rice Vinegar), garlic granules and sweet chilli sauce (I used Linghams Chilli Sauce 280Ml).sesame chicken sauce
  2. In a separate bowl mix together plain flour, paprika, salt and pepper and then toss with cubed chicken pieces.floured sesame chicken
  3. Stir fry the floured chicken in a hot pan until seared all over and just about cooked through, then add the sesame sauce.stir fried chicken with sesame sauce
  4. Simmer on a medium heat until the sesame sauce starts to thicken.sticky sesame chicken
  5. Sprinkle over sesame seeds. Then serve with quinoa or rice and Asian greens (optional)sesame seeds on honey sesame chicken recipe

Sesame seed chicken with quinoa

For a little extra protein I served my sesame chicken with a helping of quinoa. To make the perfect quinoa, cook the quinoa grains in vegetable stock for 15minute, in a small saucepan with the lid on. Use triple the volume of stock to the amount of grains (i.e. if cooking 100g of raw quinoa add 300ml of stock - this does not need to be perfectly accurate and I usually just judge by eye). After 15 minutes remove the pan from the heat and set to one side, leaving the lid on. Let the quinoa rest like this for 10 minutes. This will continue the cooking process without causing the grains to turn to mush and it will also allow any excess stock to soak in. After 10 minutes, remove the lid and fluff the quinoa with a fork before serving.

sesame seed chicken with quinoa and asian green vegetables

How can I thicken my sesame chicken sauce?

The honey in the sauce will reduce down as it cooks and allow the sauce to thicken. If you find the sauce has thicken too much and almost disappeared, add a few splashes of water and cook again on a low heat for a couple of minutes. Add more water and cook again if sauce is still too thick. You will find that as the sauce cools it will thicken even more, so if you don't serve immediately you may find you need to add water and cook again to bring it back to life.

Is sesame seed chicken deep fried?

The usual recipe for sesame chicken involves deep frying battered chicken, however, my version uses just flour and paprika and the chicken is stir fried in a small amount of oil.

Can you reheat Sesame seed chicken?

Yes sesame chicken can be reheated if its cooled properly first and then chilled until needed. To reheat add to a pan with a little water and heat gently until piping hot. You may need to add more water if the sauce is too thick. Refrigerate for up to 2 days.

Can sesame seed chicken be frozen?

Yes, once fully cooled sesame seed chicken can be transferred to a sealable container and frozen for up to 3 months. Defrost thoroughly before reheating in a pan as described above.

 30 minutes to produce recipeunder 500 kcal recipegood fats recipeHigh in protein recipebetter than takeaways recipe

📖 Recipe

sesame seed chicken recipe with quinoa
Print

Sesame Seed Chicken

Sesame seed chicken; sticky, sweet and slightly spicy served with nutty quinoa and stir fried green vegetables. Its ready in 30 minutes, full of flavour, and so much better and healthier than a Chinese takeaway
Course Dinner, Main Course, tea
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 472.6kcal

Ingredients

For the chicken:

  • 350 g Chicken breast cubed
  • 2 tablespoon plain flour
  • 1 teaspoon paprika
  • Salt and pepper
  • ½ tablespoon sesame oil to stir fry chicken

For the sesame seed sauce

  • 3 teaspoon light soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon Sweet chilli sauce (I used Linghams chilli sauce - see link above)
  • Splash of rice wine vinegar (I used Blue Dragon Rice Vinegar - see link above)
  • ½ tablespoon garlic powder or granules
  • 5 g sesame seeds

To serve (optional):

  • 80 g raw quinoa cook in 240ml vegetable stock - see above for how to cook the perfect quinoa
  • Stir fried green vegetables
  • Extra sesame seeds
  • Sliced spring onions

Instructions

For the sesame sauce:

  • In a small bowl mix together the light soy sauce, honey, sesame oil, sweet chilli sauce (I used Linghams Chilli Sauce 280Ml), rice wine vinegar, and garlic granules. Set to one side.
    sesame chicken sauce

For the sesame chicken:

  • In a separate larger bowl mix together plain flour, paprika, salt and pepper and then toss with cubed chicken pieces.
    floured sesame chicken
  • Stir fry the floured chicken in a hot pan with sesame oil until seared all over and just about cooked through.
    stir fried chicken with sesame sauce
  • Next add the sesame sauce to the chicken and simmer on a medium heat until the sesame sauce starts to thicken.
  • Sprinkle over sesame seeds and mix in.
    sesame seeds on honey sesame chicken recipe
  • Then serve with quinoa or rice, Asian greens (optional) and extra sesame seeds for topping.
    sesame seed chicken with quinoa

Video

Notes

Click here to view the traffic light Nutritional info for this recipe
Nutritional info above is for one serving of sesame chicken with a helping of quinoa.

Nutrition

Serving: 414g | Calories: 472.6kcal | Carbohydrates: 40.2g | Protein: 53.9g | Fat: 12.3g | Saturated Fat: 2.1g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 4.3g | Sodium: 1160mg | Sugar: 9.6g

 

The post Sesame Seed Chicken appeared first on ProperFoodie.

]]>
https://properfoodie.com/sesame-seed-chicken/feed/ 0
Fish Biryani https://properfoodie.com/fish-biryani/ https://properfoodie.com/fish-biryani/#respond Tue, 09 Apr 2019 17:14:55 +0000 https://properfoodie.com/?p=9595 Lightly spiced fish biryani made with a yogurt biryani sauce and cooked in one pot with layered fish, rice and saffron. Served up with fresh coriander and yogurt dip topped with chilli flakes and oil Fish biryani recipe Biryani isn't really a curry - its a rice dish, a rice dish thats sealed in the...

Read More

The post Fish Biryani appeared first on ProperFoodie.

]]>
Lightly spiced fish biryani made with a yogurt biryani sauce and cooked in one pot with layered fish, rice and saffron. Served up with fresh coriander and yogurt dip topped with chilli flakes and oil

fish biryani with yogurt

Fish biryani recipe

Biryani isn't really a curry - its a rice dish, a rice dish thats sealed in the pan and then 'baked' on the stove. Theres no 'curry gravy' going on here. If you are looking for something a little more saucy then a Thai green curry, Thai red curry, Massaman curry, chicken tikka masala curry or chicken and almond curry should do the trick. For a veggie option I always, always opt for a warming and aromatic red lentil tarka dahl.

There is, however, a lovely, creamy, biryani marinade in this recipe. Its used to initially flavour the fish, but is then mostly soaked up into the rice during cooking. The meat for this dish goes in raw and traditionally the biryani recipe uses mutton. However, to keep this dish nice and light and easy to cook I've opted for cod. But any white chunky fish would work well here. I do love a good fish and rice dish and I'm always on the look out for anything that makes this combination a little more interesting. Like my fish kedgeree, haddock and rosemary risotto or giant wild rice salad with salmon and eggs.

Dum biryani

Biryani rice

To produce perfectly cooked rice in a biryani dish, the rice should be briefly cooked to al dente in a pan of simmering water, before transferring to the dum biryani (cooking pot). Traditional recipes and the recipe below use basmati rice, which should fluff up nicely at the end of the cooking process.

fish pot meal

Biryani spices

A mixture of Indian spices are used in a biryani. These include ground coriander, chilli powder and turmeric. The other main spice is biryani masala, however, in this recipe I have used garam masala, which is a more accessible spice. If you would prefer to use biryani masala you can prepare this yourself at home. Have a look at this biryani masala recipe for further details.

biryani with yogurt

What is Dum Biryani?

Traditionally dum biryani is the description of the cooking process. Dum means cooking on low and effectively baking the dish in a sealed container. In this recipe I have tried to replicate this process by cooking the fish biryani is a large pan with the lid on and over a low heat on the stove. The dish is cooked like this for 20 minutes, allowing the fish and rice to cook through until the fish flakes into pieces and the rice is fluffy.

biryani rice

How to make Fish Biryani

  1. In a large bowl mix together the ground coriander, chilli powder, garam masala powder, turmeric, and garlic ginger paste.biryani spices
  2. Next, add yogurt to the spice mix and combine together to form a pastebiryani sauce
  3. Add the fish to the biryani paste and coat well. Then set to one side and allow to marinade for at least 20 minutes.Coat boneless cod in Indian sauce
  4. Meanwhile fry off diced onions and sliced green chillies in a large pan. Cook until golden brown and just starting to char.fry cumin seeds, onion and green pepper
  5. Remove the onions from the heat and add the marinated fish and all the sauce. Add cod in sauce to fried onions
  6. Layer al dente rice (simmered in water for 3 minutes only) over the top of the fishLayer fish biryani with al dente rice
  7. Add lemon juice and saffron soaked in wateradd saffron water and lemon juice
  8. Place on the lid and cook on the stove on low for 20 minutes.dum biryani sealed with lid on and baked on the hob
  9. After 20 minutes remove the lid, mix well and garnish with chopped coriandertop with coriander and serve with yogurt

How do you keep biryani rice from sticking to the pan?

To stop the rice sticking to the bottom of the pan during cooking place the fish and marinade sauce in the bottom of the pan before the rice and make sure the base is fully covered. Diced tomatoes can also be added to the base along with the fish to fully ensure that the rice doesn't stick.

How long can you keep fish biryani in the fridge?

The biryani will keep well in the fridge for 48 hours. Ensure that the biryani is fully cooled before refrigerating.

Can you freeze and reheat rice dishes?

Yes rice dishes can be frozen and reheated, just ensure the rice is completely cooled before going in the freezer. When reheating make sure the rice is fully defrosted then, for best results add a splash of water and reheat in the microwave.

OTHER CURRY RECIPES:

For more recipe ideas for a cosy night in have a look at my romantic dinner recipes post.

1 hour to produceunder 500 kcal recipeHigh in protein recipegluten free recipepost workout mealbetter than takeaways recipe

📖 Recipe

Fish biryani
Print

Fish Biryani

Lightly spiced fish biryani made with a yogurt biryani sauce and cooked in one pot with layered fish, rice and saffron. The dish is served with fresh coriander and extra yogurt topped with chilli flakes and oil
Course Dinner, Main Course
Cuisine Indian
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 people
Calories 480.5kcal

Ingredients

For the rice:

  • 300 g Uncooked white basmati rice
  • 600 ml boiling water
  • Pinch of salt

For the biryani marinade:

  • ½ teaspoon ground coriander
  • 1 teaspoon hot chilli powder
  • 1 teaspoon Garam Masala
  • ½ teaspoon ground turmeric
  • 1 tablespoon Garlic ginger paste
  • 250 g whole plain natural yogurt
  • 600 g boneless and skinless cod fillets

For the biryani

  • ½ tablespoon oil
  • ½ teaspoon cumin seeds
  • 200 g Red onions finely chopped
  • 5 small green chillies chopped
  • A few Saffron strands
  • 1 juice of a lemon

To serve:

  • Fresh coriander
  • Extra yogurt
  • chilli flakes

Equipment:

  • Large bowl
  • Large pan for cooking rice
  • Large shallow pan with lid

Instructions

To make the rice

  • Add 300g of uncooked rice to a large pan the cover with approximately 600ml boiling water from the kettle. Add a pinch of salt then simmer on medium heat for 3 minutes. After 3 minutes drain and rinse under the cold tap to cool the grains and stop the cooking process. At this point the rice should be barely cooked (al dente). The rice will be fully cooked through later, for now, set to one side.

To make the biryani marinade:

  • In a large bowl mix together ½ teaspoon ground coriander, 1 teaspoon hot chilli powder, 1 teaspoon garam masala powder, ½ teaspoon ground turmeric, and 1 tablespoon garlic ginger paste.
    biryani spices
  • Next, add 250g whole plain yogurt to the spice mix and combine together to form a paste.
    Coat boneless fish in biryani sauce
  • Add the fish to the biryani paste and mix to coat well. Then set to one side and allow to marinade for at least 20 minutes.
    Coat boneless fish in biryani sauce

To make the biryani

  • Whilst the fish in marinating, fry off 200g diced red onions and 5 sliced green chillies in a large pan (one with a lid). Cook until golden brown and just starting to char. Remove the pan from the heat and add the marinated fish and all the sauce.
    fry cumin seeds onion and green pepper
  • Next layer the al dente rice over the top of the fish followed by a squeeze of lemon juice and saffron strands soaked in water for 2 minutes.
    add saffron water and lemon juice to biryani
  • Place the lid on the pan and cook on the stove on low for 20 minutes.
    dum biryani sealed with lid on and baked on the hob
  • After 20 minutes remove the lid, mix well and garnish with chopped coriander.
    top biryani with coriander and serve with yogurt
  • Serve with extra yogurt topped with oil and chilli flakes (optional)

Video

Nutrition

Serving: 354g | Calories: 480.5kcal | Carbohydrates: 73.1g | Protein: 37.4g | Fat: 6.9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.2g | Sodium: 240mg | Sugar: 8.3g

The post Fish Biryani appeared first on ProperFoodie.

]]>
https://properfoodie.com/fish-biryani/feed/ 0
Italian Chicken Cacciatore https://properfoodie.com/italian-chicken-cacciatore/ https://properfoodie.com/italian-chicken-cacciatore/#comments Sat, 04 May 2019 16:50:54 +0000 https://properfoodie.com/?p=1956 Italian chicken cacciatore flavoured with rosemary and olives. A really simple and healthy chicken breast one pot, with all the ingredients of an authentic hunters style stew. Best cooked long and slow either in the oven, slow cooker, pressure cooker, one pot or any other preferred method of slow cooking. Chicken Cacciatore Chicken cacciatore is...

Read More

The post Italian Chicken Cacciatore appeared first on ProperFoodie.

]]>
Italian chicken cacciatore flavoured with rosemary and olives. A really simple and healthy chicken breast one pot, with all the ingredients of an authentic hunters style stew. Best cooked long and slow either in the oven, slow cooker, pressure cooker, one pot or any other preferred method of slow cooking.

Italian chicken cacciatore

Chicken Cacciatore

Chicken cacciatore is a proper Italian classic and just like spag bol (ragu), risotto and pizza, its a dish that most British households are happy to adopt. Even in the warmer months this easy chicken cacciatore can be such a delight at the end of the day. It may be a hearty stew but the aromatic and earthy flavours of olives and rosemary means it will fit well with a herbed rice dish or some buttered new potatoes. If it does happen to be freezing outside and blowing a gale - then of course this just has to served with a huge pile of creamy mash potatoes. Either way, you're sorted with a fantastic meal.

Italian Chicken stew

Why is it called chicken cacciatore?

This simple Italian chicken stew goes back to the roots of Italy, when hunters used to make this dish with the basic ingredients they had to hand. In Italian 'cacciatore' means 'hunter' and so this dish is sometimes referred to as hunters chicken stew. Hunters style means to be prepared with onions, tomatoes, mushrooms, herbs and sometimes wine. I'm assuming the 'sometimes' means that wine was added when it was available - so, of course, in my version there is plenty of wine 🙂

What wine goes with chicken cacciatore?

As cacciatore is Italian it would be best to make with an Italian wine. My all time favourite Italian wine is Valpolicella, in particular the valpolicella amarone. Ben and I got married in this region of Italy and had this wine served at our wedding breakfast along with a fantastic amarone risotto. The Valpolicalla classico, ripasso or amarone would work well in this dish due to the robust, rich flavours. However, a full bodied montepulciano or  sangiovese would also work really well. If you don't have an Italian wine to hand then any other full bodied wine will be fine, perhaps try with a malbec or strong merlot.

Chicken stew

What is traditionally served with this dish?

Traditionally an Italian chicken casserole is served with fresh pasta - of course. Usually spaghetti, tagliatelle or fettuccine. However, as mentioned earlier, I tend to go with something that will match the time of year. As we are now heading into summer I like to make this dish with herbed rice, which is long grain and wild rice mixed with sea salt and freshly chopped parsley.

How long will it last in the fridge?

A chicken dish will last 1 to 2 days in the fridge depending on how fresh the chicken was when it was cooked. Chicken cacciatore can also be frozen in a sealed container, but it must be cooled first. Freeze for up to 3 months and thoroughly defrost before heating through until piping hot.

Italian chicken casserole

Serve

Serve this dish with your preferred side and top with fresh parsley. Enjoy!

📖 Recipe

chicken cacciatore
Print

Italian Chicken Cacciatore

Easy Chicken cacciatore, a slow cooked, Italian, red wine chicken stew. With all the ingredients of an authentic hunters style stew.
Course Dinner, evening meal, tea
Cuisine Italian
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 418kcal

Ingredients

For the Chicken Stew:

  • 2 tablespoon olive oil
  • 750 g Chicken breast (4 breast)
  • 2 tablespoon Plain flour
  • 200 g Shallots, peeled and left whole (20 Shallots or small onions)
  • 2 Cloves garlic finely chopped
  • 200 ml Italian full bodied red wine
  • 160 g Baby tomatoes
  • 2 tins chopped tomatoes
  • 2 tablespoon Tomato puree
  • 160 g mushrooms, roughly chopped into quarters
  • 3 Sprigs of fresh rosemary
  • 2 Bay leaves
  • 1 Handful Green and black whole olives, pitted
  • Salt and pepper to season
  • 1 Handful Fresh chopped parsley to garnish

Instructions

  • If slow cooking in the oven, pre-heat the oven to 170 degrees C. Place a casserole dish on the stove top and heat up 2 tablespoon olive oil on a medium heat.
  • Slice the chicken breasts into large chunks (I cut each breast into 3), season with salt and pepper and dust evenly with 2 tablespoon plain flour. When the oil is hot; place the chicken chunks in the casserole dish and fry on each side for around 3-4 minutes, or until golden brown. The flour from the chicken will stick to the base of the dish and begin to turn brown - don't panic - leave this for the moment.
  • Remove the chicken and place in a bowl and set to one side. With the casserole dish still on a medium add the peeled whole shallots and chopped garlic. Add more olive oil if needed. Cook for a minute or so before adding the red wine. The wine should sizzle as it enters the pan and loosen the brown flour from the base. Use a wooden spoon to fully remove all the flour (deglaze).
  • Once the wine has reduced by at least half; add 160g whole baby tomatoes, 2 tins of chopped tomatoes, and 2 tablespoon tomato puree. Mix well and bring to a simmer. 
  • Once simmering add 160g chopped mushrooms, 3 springs of rosemary, 2 bay leaves and a handful of green and black pitted olives. Stir well and simmer for a further minute or so.
  • Next return the pre cooked chicken to the casserole dish and stir in well. Bring to the boil then clamp on a lid and place in the middle of the oven for 50mins - 1hr. Alternatively transfer to a slow cooker and cook on medium for 3 hours.
  • Check the stew after 50 minutes. If it appears ready then taste and season with salt and pepper. 
  • Serve the stew with herbed rice or mash or pasta

Nutrition

Serving: 629g | Calories: 418kcal | Carbohydrates: 17g | Protein: 50.1g | Fat: 13g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 7.6g | Sodium: 720mg | Sugar: 11.8g

The post Italian Chicken Cacciatore appeared first on ProperFoodie.

]]>
https://properfoodie.com/italian-chicken-cacciatore/feed/ 1
Hungarian Mushroom Soup https://properfoodie.com/hungarian-mushroom-soup/ https://properfoodie.com/hungarian-mushroom-soup/#respond Sun, 19 May 2019 07:00:29 +0000 https://properfoodie.com/?p=10104 Hungarian mushroom soup is a rustic, comforting dish using paprika, soy sauce, and sour cream for an earthy, simple mushroom soup recipe you’ll love! What is in a Rustic Hungarian Mushroom Soup? Hungarian mushroom soup is a rich, creamy mushroom recipe, which includes a good helping of Hungary’s most treasured spice: paprika. The combination of chunky mushrooms and sweet, peppery...

Read More

The post Hungarian Mushroom Soup appeared first on ProperFoodie.

]]>
Hungarian mushroom soup is a rustic, comforting dish using paprika, soy sauce, and sour cream for an earthy, simple mushroom soup recipe you’ll love!

hungarian soup

What is in a Rustic Hungarian Mushroom Soup?

Hungarian mushroom soup is a rich, creamy mushroom recipe, which includes a good helping of Hungary’s most treasured spice: paprika.

The combination of chunky mushrooms and sweet, peppery paprika produces a robust, earthy and flavoursome soup that is just crying out for a dollop of sour cream!

What is in Creamy Hungarian mushroom soup?

This soup uses just a few common ingredients:

  • Butter
  • Onion 
  • Mushrooms (I use closed cup and shiitake mushrooms)
  • Plain flour
  • 2 ½ tsps. paprika (I use standard paprika, but use Hungarian if you can get hold of it)
  • White wine
  • Good quality vegetable stock
  • Soy sauce
  • Semi skimmed milk
  • Soured cream
  • Lemon juice
  • Dried or fresh dill
  • Salt and pepper
  • Fresh parsley
  • Extra sour cream for topping

RECIPE TIP: Although the dish is titled Hungarian Mushroom Soup, it is not essential to use Hungarian paprika. Standard paprika will work fine. However, the use of authentic Hungarian paprika, which has a deep red colour and sweeter flavour, would undoubtedly produce a richer, sweeter soup.

Ingredients for hungarian mushroom soup

How to prepare Hungarian mushroom soup

  1. In a large pan, fry the onions in butter until soft, then add the mushrooms and cook for another 2 minutes.how to make hungarian soup
  2. When the mushrooms start to soften, sprinkle with flour and paprika and mix in well.add flour and paprika to mushrooms
  3. Next, add the white wine and scrape up any bits of flour/paprika stuck to the base of the pan. Then gradually add the stock, milk and soy sauce and stir continually, until the soup starts to boil and thicken.add soy sauce to the soup
  4. Take the soup off the heat and allow to cool slightly before adding the sour cream, then stir in well. (IMPORTANT NOTEadding the sour cream whilst still on the heat will cause it to curdle!)add sour cream
  5. Add the lemon juice, dill, and seasoning to taste.add lemon juice and dill
  6. Serve with freshly chopped parsley and extra dollops of sour cream.season and serve with fresh parsley

Can you freeze this soup?

Yes, Hungarian mushroom soup can be frozen. Allow to fully cool before transferring to an airtight container. Freeze for up to 3 months and defrost thoroughly before reheating. Reheat in a pan and ensure the soup is piping hot throughout before serving.

STORING TIP: Freshly made soup will also keep in the fridge, in a sealed container, for 2 days.

mushroom soup

What to Serve with this recipe?

An indulgent dish like this definitely requires an indulgent pairing and something that you can dunk into all that creamy, mushroomy goodness!

Without a doubt, this soup pairs well with fully loaded sandwiches. Any kind of grilled cheese will work well, and in particular, a Mushroom grilled cheese sandwich would pair up amazingly. You could also try this soup with Paprika chicken wraps or a fully loaded Beef brisket burrito!

mushroom soup with paprika and soured cream

Grab yourself a massive bowl and get ready for a delicious creamy and simple soup recipe like you’ve never tasted before! Enjoy!

Other soups you might like:

📖 Recipe

hungarian mushroom soup
Print

Hungarian Mushroom Soup

Hungarian mushroom soup is a rustic, comforting dish using paprika, soy sauce, and sour cream for an earthy, simple mushroom soup recipe you’ll love!
Course Appetizer, Main Course, Soup, starter
Cuisine hungarian
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 4 people
Calories 214.5kcal

Ingredients

  • 30 g butter
  • 150 g Onion finely chopped
  • 500 g mushrooms I used closed cup and shiitake
  • 3 tablespoon plain flour
  • 2 ½ teaspoon paprika I used standard, but use Hungarian if you can get hold of it
  • 100 ml white wine
  • 300 ml good quality vegetable stock
  • 3 tablespoon light soy sauce
  • 200 ml semi skimmed milk
  • 3 tablespoon soured cream
  • Juice of half a lemon
  • 3 teaspoon dried dill
  • Salt and pepper
  • 20 g chopped parsley
  • Extra soured cream for topping

Instructions

  • In a large pan melt the butter and fry the onions until soft. Next add the mushrooms and stir fry for a further 2 minutes.
  • When the mushrooms start to soften sprinkle with flour and paprika and mix in well.
  • Next add the white wine and scrape up any bits of flour/paprika that are stuck to the base of the pan. Once the wine has reduced by half, gradually add the stock, milk and soy sauce and stir continually until the soup starts to boil and thicken.
  • Take the soup off the heat and allow to cool slightly before adding the soured cream then stir in well. (Note - adding the soured cream whilst still on the heat will cause it to curdle).
  • Finally, stir in the dill and lemon juice and season to taste.
  • Serve with freshly chopped parsley and extra blobs of soured cream.

Video

Nutrition

Serving: 363g | Calories: 214.5kcal | Carbohydrates: 17.9g | Protein: 8g | Fat: 11.9g | Saturated Fat: 7.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.6g | Sodium: 880mg | Sugar: 9.9g

I first shared this Hungarian Mushroom Soup recipe on the Sunday Supper Movement site, where I am a contributor.

The post Hungarian Mushroom Soup appeared first on ProperFoodie.

]]>
https://properfoodie.com/hungarian-mushroom-soup/feed/ 0
Chicken Noodle Soup https://properfoodie.com/chicken-noodle-soup/ https://properfoodie.com/chicken-noodle-soup/#respond Fri, 12 Nov 2021 14:17:56 +0000 https://properfoodie.com/?p=10082 Homemade chicken noodle soup is a one pan soup recipe made with juicy chicken thighs, wholesome chopped veggies and a flavourful broth. This easy chicken noodle soup is easy to make from scratch and will quickly become a weeknight favourite! 👩🏻‍🍳 Why make this recipe Chicken noodle soup is a great recipe for using up...

Read More

The post Chicken Noodle Soup appeared first on ProperFoodie.

]]>
Homemade chicken noodle soup is a one pan soup recipe made with juicy chicken thighs, wholesome chopped veggies and a flavourful broth. This easy chicken noodle soup is easy to make from scratch and will quickly become a weeknight favourite!

A large pan of chicken noodle soup with chopped vegetables and fresh parsley.
[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Chicken noodle soup is a great recipe for using up the week’s leftovers. Not only is this soup recipe full of vegetables its also perfect for using the more budget-friendly cuts of chicken, like chicken legs and thighs.

The recipe below uses three large chicken thighs with the skins on, and chopped up onion, carrot and celery. Cooked up in large pan, these ingredients combine to create a full flavoured broth, perfect for holding noodles.

🥘 Ingredients

To make chicken noodle soup you will need:

  • Skin on chicken thighs
  • Oil and dried rosemary
  • Minced garlic
  • Onion chopped
  • Carrot chopped
  • Celery chopped
  • Stock cube in water or retail pre-made stock
  • Bay leaves
  • Dried medium egg noodles
  • Salt and pepper
  • Fresh parsley

Ingredient notes

Chicken: Any cut of chicken will work well in this recipe from leftover Sunday dinner chicken to freshly cut chicken breast. If you are using cooked leftover chicken, this can just be added at the end.

Vegetables: Onion, carrot and celery are the basic veg that add a great flavour to any one pot recipe. I recommend using at least these three vegetable. But you have any other leftover veg lying around then definitely chop it up and pop it in as well.

Stock: Choose a good quality stock as this will make the base of soup.

Noodles: Medium noodles are a good option for this recipe as they hold together well in the soup.

🔪 Step by step instructions

  1. Pan fry the chicken thighs in oil and rosemary until skin is browned, then remove the thighs from the pan and set to one side. 
  2. In the same pan add the minced garlic, chopped onion, carrot and celery and fry until soft.
  3. Add the stock to the vegetables and bring to a simmer. When simmering return the thighs to the pan along with 2 bay leaves, pop on the lid and cook for 20 minutes.
  4. After 20 minutes, remove the thighs from the pan. Add the dried noodles to the broth and simmer until noodles are cooked through. Separate the chicken meat from the skin and bones and then shred the meat. Skin and bones can be discarded.Four images showing how to make chicken noodle soup for steps 1-4.
  5. Once the noodles are cooked stir in the cooked shredded chicken and season to taste.
  6. Top with fresh parsley and serve.add noodles

💭 Expert tips

  • If using pre cooked leftover or rotisserie chicken; skip step 1 and instead of adding the thighs in step 3 just move to adding the noodles. Shred your cooked chicken and add at the end.
  • The stock can reduce down quite quickly, so have extra hot water available to top up the soup as it cooks.

❓ Frequently asked questions

Does chicken soup help clear colds?

Some studies, like this study from the American College of CHEST Physicians, show that chicken noodle soup can help clear nasal passageways, which is helpful when you have a cold. This is thought to be due to the heat, the aroma, and the taste.
This recipe is also generally high in protein, vitamins and minerals, and so provides a well-balanced meal promoting general wellness.

Is this soup gluten free?

Egg noodles and some brands of stock can contain gluten. For a gluten free recipe replace the noodles with rice noodles and use a gluten free stock.

How to store?

Completely cool then store in air tight container in the fridge for up to 3 days or the freezer for up to 3 months. Noodles tend to not freeze and reheat well. So if you plan to freeze this recipe, leave out the noodles. Instead, add the noodles in when you have defrosted and are reheating the soup. Defrost thoroughly and reheat in a pan until piping hot.

Leftover shredded chicken with noodles and chicken broth soup.

🍵 Other soup recipes:

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

chicken noodle soup
Print

Chicken Noodle Soup

Homemade chicken noodle soup is a one pan soup recipe made with juicy chicken thighs, wholesome chopped veggies and a flavourful broth. This easy chicken noodle soup is easy to make from scratch and will quickly become a weeknight favourite!
Course Appetizer, Main Course, Soup, starter
Cuisine American, British
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 520kcal

Equipment

Ingredients

  • 500 g Skin on chicken thighs or chicken breasts, leftover chicken or rotisserie
  • 1 tablespoon oil
  • ½ teaspoon dried rosemary
  • 3 cloves minced garlic
  • 120 g chopped onion 1 medium onion
  • 150 g chopped carrot 2 medium carrots
  • 150 g chopped celery 4 sticks
  • 500 ml chicken stock
  • 2 Bay leaves
  • 180 g dried medium egg noodles
  • Salt and pepper to taste
  • 4 tablespoon Fresh parsley

Instructions

  • Pan fry the chicken thighs in oil and rosemary until skin is browned, then remove the thighs from the pan and set to one side.
    500 g Skin on chicken thighs, 1 tablespoon oil, ½ teaspoon dried rosemary
  • In the same pan add the minced garlic, chopped onion, carrot and celery and fry until soft.
    3 cloves minced garlic, 120 g chopped onion, 150 g chopped carrot, 150 g chopped celery
  • Add the stock to the vegetables and bring to a simmer. When simmering return the thighs to the pan along with 2 bay leaves, pop on the lid and cook for 20 minutes.
    500 ml chicken stock, 2 Bay leaves
  • After 20 minutes, remove the thighs from the pan. Add the dried noodles to the broth and simmer until noodles are cooked through. Separate the chicken meat from the skin and bones and then shred the meat. Skin and bones can be discarded.
    180 g dried medium egg noodles
  • Once the noodles are cooked stir in the cooked shredded chicken and season to taste.
    Salt and pepper to taste
  • Top with fresh parsley and serve.
    4 tablespoon Fresh parsley

Video

Notes

Chicken: Any cut of chicken will work well in this recipe from leftover Sunday dinner chicken to freshly cut chicken breast. If using pre cooked leftover or rotisserie chicken; skip step 1 and instead of adding the thighs in step 3 just move to adding the noodles. Shred your cooked chicken and add at the end.
Vegetables: Onion, carrot and celery are the basic veg that add a great flavour to any one pot recipe. I recommend using at least these three vegetable. But you have any other leftover veg lying around then definitely chop it up and pop it in as well.
Stock: Choose a good quality stock as this will make the base of soup. The stock can reduce down quite quickly, so have extra hot water available to top up the soup as it cooks.
Noodles: Medium noodles are a good option for this recipe as they hold together well in the soup.
Does chicken soup help clear colds? Some studies show that chicken noodle soup can help clear nasal passageways, which is helpful when you have a cold. This is thought to be due to the heat, the aroma, and the taste.
This recipe is also generally high in protein, vitamins and minerals, and so provides a well-balanced meal promoting general wellness.
Is this soup gluten free? Egg noodles and some brands of stock can contain gluten. For a gluten free recipe replace the noodles with rice noodles and use a gluten free stock.
How to store? Completely cool then store in air tight container in the fridge for up to 3 days or the freezer for up to 3 months. Noodles tend to not freeze and reheat well. So if you plan to freeze this recipe, leave out the noodles. Instead, add the noodles in when you have defrosted and are reheating the soup. Defrost thoroughly and reheat in a pan until piping hot.

Nutrition

Serving: 476g | Calories: 520kcal | Carbohydrates: 45g | Protein: 28g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 378mg | Potassium: 752mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6889IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 2mg

This post was first published in Jul 2019. Updated in Nov 2021 with new step by step instructions and expert tips.

I first shared Chicken Noodle Soup on the Sunday Supper Movement site, where I am a contributor.

The post Chicken Noodle Soup appeared first on ProperFoodie.

]]>
https://properfoodie.com/chicken-noodle-soup/feed/ 0
Green Bean Almondine https://properfoodie.com/green-bean-almondine/ https://properfoodie.com/green-bean-almondine/#respond Thu, 22 Aug 2019 12:21:09 +0000 https://properfoodie.com/?p=10523 Meet your new favourite side dish. It sounds so fancy but it is such a simple recipe for green beans and almonds. Crisp green bean almondine is an easy side dish made extra special with the addition of buttery, pan fried almonds! You are going to love eating your greens with these delicious and crispy...

Read More

The post Green Bean Almondine appeared first on ProperFoodie.

]]>
Meet your new favourite side dish. It sounds so fancy but it is such a simple recipe for green beans and almonds. Crisp green bean almondine is an easy side dish made extra special with the addition of buttery, pan fried almonds! You are going to love eating your greens with these delicious and crispy green beans with almonds.

Green bean almondine

What is green bean almondine?

This recipe is a classic french dish and is simply green beans with almonds. The name has been adapted from the original French term of ‘amandine’ meaning 'a garnish of almonds’.

As nice and simple as all that sounds, in order to make this the best green bean recipe, there are a few extra additions that can really bring it to life. This mainly involves pan frying the almonds in butter and lemon juice. The lemon juice reduces into the butter and creates a sweet caramelised sauce. So delicious!

My own twist, which I really feel does make this the best green been almondine recipe ever, is the addition of freshly chopped dill. The subtle flavour of this unobtrusive herb partners so well with the sour lemon and creamy almonds.

green bean almondine with almond garnish

Green Bean Almondine Ingredients

To make this recipe you will need just 5 ingredients, plus a bit of seasoning. Keep in mind, fresh green beans are best for this recipe. They’re easy to prepare and deliciously crisp.

  • 200g Green Beans
  • 50g Butter
  • 50g flaked almonds
  • Juice of half a lemon
  • Fresh dill
  • salt and pepper

Green bean almondine in the pan

How to prepare the green beans

Preparing green beans is not a difficult task at all. Plus, fresh green beans are well worth it for their crisp texture and flavour. Follow these guidelines and you’ll be cooking fresh green beans for your green bean almondine in no time!

  1. How to trim green beans

    Trimming green beans needn’t be a hassle. The ends that need to go are the ones with the remaining stems (where the bean was attached to the plant). The thinner tapered end can stay – no trimming required.

    • Line the bean up so the stem ends are all together on the same side.
    • Use your hand to line up evenly then slice the stem tips off with a sharp knife.
  2. How to clean green beans

As with most veg, fruits and salads, green beans can be rinsed under cold tap water to ensure any debris and dirt has been washed away.

How to Make Green Bean Almondine

This green bean recipe is one of the easiest you’ll find. It takes just a few steps and is well worth the end result.

  1. The first important step in this recipe is how to boil green beans correctly so they stay crisp and bright green. Start by adding washed and trimmed green beans to a small pan. Add boiling water from the kettle and simmer on the stove for 2 minutes.add water to green beans and simmer
  2. After 2 minutes immediately drain the water and plunge the green beans into iced water to stop the cooking process and to help keep the green beans crisp and bright in colour.place blanched green beans in iced water to stop cooking process
  3. Next, place a frying pan on a medium heat and add 50g of butter. Once the butter has melted add the flaked almonds and toss together. Fry for 5 minutes, allowing the almonds to lightly brown.add flaked almond to butter
  4. Add a squeeze of lemon juice and then take off the heat. RECIPE NOTE: Adding the juice will cause the butter to simmer and reduce rapidly, this further browns the butter and almonds. Removing the pan from the heat prevents burning.squeeze over juice from half a lemon
  5. Drain the green beans from the iced water. Add to the pan and toss with the buttered almonds.add blanched green beans into the butter and almond mix
  6. Stir in some fresh dill and season. Then serve immediately.add fresh dill

Can I make green beans almondine ahead of time?

This recipe should ideally be served immediately from the pan. However, there are couple of preparatory steps you can undertake ahead of time. The initial blanching of the beans is finished by plunging the beans into iced water (see steps 1 and 2 above). Once the beans are fully cooled they can be transferred to a container and stored in the fridge for up to 24 hours or until needed.

The lemon and dill can be sliced and the butter and almonds can be weighed out and also all stored in the fridge.

When ready to serve, all that remains is melting the butter in the pan, cooking the almonds for 5 minutes and then adding the lemon juice, beans and dill.

green bean almondine side dish

What to Serve with Green Bean Almondine

The best thing about this recipe is that its a side dish that will go with almost any meal. Be it a simple roast chicken, a creamy chicken and leek recipe or foil pack salmon or even a Thai red curry, green bean almondine is a great side dish to have at the table.  This recipe also partners really well with other side dishes like foil pack potatoes or honey glazed carrots and parsnips. You could also pair it with slow cooker applesauce and any of the main dishes above.

For dessert, depending on the time of year, try this delicious Bakewell tart with raspberry jam, apple dump cake with fresh apples. pumpkin cobbler with spiced butter toffee, healthy banana bread with week old bananas, strawberry rhubarb crisp, or peach cobbler with cake mix.

Green bean almondine with buttery almonds

So next time you’re stuck for ideas on what to serve with dinner, why not give this fabulous side dish a try.

 Recipe low in carbshigh in nutrients recipegluten free recipe

📖 Recipe

green bean almondine
Print

Green bean almondine

Crisp green bean almondine, a simple side dish, which is made extra special by the addition of buttery, pan fried almonds and a sprinkling of dill. If there was ever a reason to start eating your greens - this surly must be it!
Course Appetizer, Side Dish, starter
Cuisine French
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 182.6kcal

Ingredients

  • 200 g Green Beans
  • 50 g Butter
  • 50 g flaked almonds
  • Juice of half a lemon
  • Fresh dill (Handful)
  • salt and pepper

Instructions

How to trim green beans

  • Trimming green beans needn't be a hassle. The ends that need to go are the ones with the remaining stems (where the bean was attached to the plant). The thinner tapered end can stay - no trimming required.
  • Line the bean up so the stem ends are all together on the same side, use your hand to line up evenly then slice the stem tips off with a sharp knife.

How to clean green beans

  • As with most veg, fruits and salads, green beans can be rinsed under cold tap water to ensure any debris and dirt has been washed away.

How to Make Green Bean Almondine

  • The first important step in this recipe is how to boil green beans correctly so they stay crisp and bright green. Start by adding washed and trimmed green beans to a small pan. Add boiling water from the kettle and simmer on the stove for 2 minutes.
    add water to green beans and simmer
  • After 2 minutes immediately drain the water and plunge the green beans into iced water to stop the cooking process and to help keep the green beans crisp and bright in colour.
    place blanched green beans in iced water to stop cooking process
  • Next, place a frying pan on a medium heat and add 50g of butter. Once the butter has melted add the flaked almonds and toss together. Fry for 5 minutes, allowing the almonds to lightly brown.
    add flaked almond to butter
  • Add a squeeze of lemon juice and then take off the heat. RECIPE NOTE: Adding the juice will cause the butter to simmer and reduce rapidly, this further browns the butter and almonds. Removing the pan from the heat prevents burning.
    squeeze over juice from half a lemon
  • Drain the green beans from the iced water. Add to the pan and toss with the buttered almonds. Stir in some fresh dill, season, and then serve immediately.
    add fresh dill

Video

Notes

Click here to see traffic light nutritional info for this recipe

Can I make green beans almondine ahead of time?

This recipe should ideally be served immediately from the pan. However, there are couple of preparatory steps you can undertake ahead of time. The initial blanching of the beans is finished by plunging the beans into iced water (see steps 1 and 2 above). Once the beans are fully cooled they can be transferred to a container and stored in the fridge for up to 24 hours or until needed.
The lemon and dill can be sliced and the butter and almonds can be weighed out and also all stored in the fridge.
When ready to serve, all that remains is melting the butter in the pan, cooking the almonds for 5 minutes and then adding the lemon juice, beans and dill.

What to Serve with Green Bean Almondine

The best thing about this recipe is that its a side dish that will go with almost any meal. Be it a creamy chicken and leek recipe or foil pack salmon or even a Thai red curry, green bean almondine is a great side dish to have at the table.  This recipe also partners really well with other side dishes like foil pack potatoes or honey glazed carrots and parsnips. You could also pair it with slow cooker applesauce and any of the main dishes above.

Nutrition

Serving: 82g | Calories: 182.6kcal | Carbohydrates: 2.6g | Protein: 3.9g | Fat: 17.5g | Saturated Fat: 7.1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 7.4g | Sodium: 200mg | Fiber: 1.7g | Sugar: 1.8g

This recipe was inspired by a recipe from Family Foodie. I first shared this Green bean almondine recipe on the Sunday Supper Movement site, where I am a contributor.

PIN FOR LATER

Crisp green bean almondine, a simple side dish, which is made extra special by the addition of buttery, pan fried almonds and a sprinkling of dill. If there was ever a reason to start eating your greens – this surely must be it!

The post Green Bean Almondine appeared first on ProperFoodie.

]]>
https://properfoodie.com/green-bean-almondine/feed/ 0
Cauliflower soup https://properfoodie.com/cauliflower-soup/ https://properfoodie.com/cauliflower-soup/#respond Fri, 15 Nov 2019 14:40:54 +0000 https://properfoodie.com/?p=11419 Creamy cauliflower soup is the perfect healthy recipe for when you need a quick nutritious meal and a helping of something that's warm and comforting. This cauliflower soup recipe has no stodgy ingredients or full fat cream but still provides rich and creamy flavours from its caramelised shallots and fluffy cauliflower. Its made with just...

Read More

The post Cauliflower soup appeared first on ProperFoodie.

]]>
Creamy cauliflower soup is the perfect healthy recipe for when you need a quick nutritious meal and a helping of something that's warm and comforting. This cauliflower soup recipe has no stodgy ingredients or full fat cream but still provides rich and creamy flavours from its caramelised shallots and fluffy cauliflower. Its made with just a few simple and healthy ingredients and can be on the table in under 30 minutes.

Cauliflower soup recipe

Can you make this recipe without cream?

Although most soups will benefit tremendously from a big dollop of cream, cauliflower soup is one of those recipes that can manage a velvety, creamy finish all on its own. Admittedly, there is some semi skimmed that goes into this soup recipe, but the rest of that delicious, creaminess is from the cauliflower itself. Give it 20 minutes to simmer in some stock, or 15 minutes to roast in the oven and the soft, fluffy florets will blitz down into an irresistibly, creamy soup in a matter of seconds.

 

Whether you use roasted cauliflower of cauliflower boiled in veggie stock, the results will always be the same - full flavoured and velvety smooth. However, see the end of this post if you are looking to make a cream of cauliflower soup recipe.

healthy cauliflower soup recipe

Ingredients for cauliflower soup

This easy soup recipe requires just a few simple ingredients, many of which I already had at home:

  • ½ tablespoon Olive oil
  • 1 clove garlic finely chopped
  • 3 large banana shallots (or 6 small) (150g) roughly diced
  • 1 medium cauliflower (600g) leaves removed and chopped into small florets
  • ½ teaspoon ground nutmeg
  • 450ml vegetable stock
  • 300ml semi skimmed milk
  • Seasoning
easy cauliflower soup

How to make cauliflower soup

  1. Heat the oil in a large saucepan. Add a clove of finely chopped garlic and 150g of roughly chopped shallots. Fry gently until soft.
  2. Recipe tip: for extra flavour, fry the shallots in the pan until caramelisedfrying chopped garlic and shallots in oil
  3. Next, add the cauliflower florets and half a teaspoon of ground nutmeg.adding cauliflower florets to the fried shallots
  4. Then pour in 450ml of veg stock and 300ml of semi skimmed milk. adding stock to the pan adding semi skimmed milk to the pan
  5. Gently bring the soup to the boil and then cover and simmer for 20 minutes or until cauliflower is soft. soup brought to the boil and covered with a lid
  6. Transfer the contents of the pan to a processor and blend until smooth.
  7. Recipe tip: Add the chunky parts of the soup to the processor first and gradually add the liquid as you blend.
  8. Add more liquid to thin out and reach your desired consistency. cooked soup transferred to a food processor soup blended until smooth
  9. Return the soup to the pan to reheat if necessary, then taste and season.
  10. Recipe tip: For a super smooth soup blend for an extra 2 minutes and then pass soup through a sieve.soup served and seasoned
  11. Serve in bowls with crusty bread.

Different types of cauliflower soup

This recipe is the most basic of soup recipes and is pretty damn good just as it is. However, cauliflower is a versatile vegetable and so if you're looking for a soup with a bit more punch, why not try one of the options below:

How to make cauliflower cheese soup

For cauliflower cheese soup follow the recipe above and after blending return the soup to the pan. Gently reheat the soup and add 50g of grated cheddar (or your preferred hard cheese. Stir well until the cheese has fully melted. For an extra kick stir in a teaspoon of mustard or serve with a dash of Worcestershire sauce.

How to make this soup spicy

Cauliflower is a great vegetable for taking on other flavours and will soak up spices like a sponge. To make a spicy or curry-flavoured cauliflower soup follow the recipe above but coat the cauliflower with spices before adding to the pan. For a spicy kick first coat the uncooked cauliflower florets in half tablespoon oil then mix: 1 teaspoon paprika, ½ teaspoon cayenne pepper, and ½ teaspoon hot chilli powder. For something a little milder with more of a curry flavour, mix with: 1 teaspoon ground cumin, 1 teaspoon curry powder, ½ teaspoon turmeric and 1 teaspoon ground coriander.

Curried soup is great served with freshly baked naan bread. Its also ideal for bulking out with moroccan ingredients like chickpeas: spiced cauliflower and chickpea soup.

How to make vegan cauliflower soup

To make this recipe vegan, simply replace the milk with plant milk (i.e. - almond milk) or remove the milk completely and replace with extra vegetable stock.

How to make roasted cauliflower soup

Roasted cauliflower gives this soup and extra layer of smokey, nutty flavours, which is especially good combined with the melted cheese or curry spices from the above ideas. Simply coat the raw cauliflower florets in oil (and spices if you like) then roast on a tray in the oven for 15-20 minutes or until the edges are just starting to char. Then continue with the recipe above, the only difference being that you will only need to simmer the soup for 10 minutes, rather than 20 minutes, before blending.

Roasted cauliflower is also fantastic in a roasted cauliflower salad.

creamy cauliflower soup

How to make this recipe super creamy

This recipe is one thats creamy all on its own. The mild flavour and soft texture of the cauliflower means that a quick blitz in the blender will give a lusciously creamy result every time. However, if you are looking for extra creaminess or even wanting to call your soup 'cream of cauliflower' then you may want to add in a little cream.

To make this soup a cream of cauliflower recipe simply return your soup to the pan after blending and gently reheat. Once its piping hot remove from the heat and stir in 150ml of double cream, then serve. Alternatively you could stir in 3 tablespoon of soured cream (particularly good if you've made the spicy or curried cauliflower soup), or replace the milk in this recipe with a can of coconut milk for a creamy cauliflower and coconut soup - delicious.

Cauliflower soup without cream

Can you freeze this recipe?

This soup recipe can be frozen for up to 3 months. Once your soup is fully cooled transfer to sealable containers and pop into the freezer. Defrost thoroughly before reheating, either on the side for a few hours or in the microwave for 5 - 10 minutes with lid removed. Then gently reheat in a pan until the soup just about boils.

Other homemade soup recipes to try:

📖 Recipe

cauliflower soup
Print

Cauliflower Soup

Creamy cauliflower soup is the perfect healthy recipe for when you need a quick nutritious meal and a helping of something that's warm and comforting. This cauliflower soup recipe has no stodgy ingredients or full fat cream but still provides rich and creamy flavours from its caramelised shallots and fluffy cauliflower. Its made with just a few simple and healthy ingredients and can be on the table in under 30 minutes.
Course Appetizer, starter or main
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 114.7kcal

Equipment

  • Large saucepan
  • Food processor or hand blender

Ingredients

  • ½ tablespoon Olive oil
  • 1 clove garlic finely chopped
  • 3 large banana shallots or 6 small (150g) roughly diced
  • 1 medium cauliflower 600g leaves removed and chopped into small florets
  • ½ teaspoon ground nutmeg
  • 450 ml vegetable stock
  • 300 ml semi skimmed milk
  • Seasoning and crusty bread to serve

Instructions

  • Heat the oil in a large saucepan. Add a clove of finely chopped garlic and 150g of roughly chopped shallots. Fry gently until soft.
  • Recipe tip: for extra flavour, fry the shallots in the pan until caramelised
    frying chopped garlic and shallots in oil
  • Next, add the cauliflower florets and half a teaspoon of ground nutmeg.
    adding ground nutmeg to the soup pan
  • Then pour in 450ml of veg stock and 300ml of semi skimmed milk.
    adding semi skimmed milk to the pan
  • Gently bring the soup to the boil and then cover and simmer for 20 minutes or until cauliflower is soft.
    soup brought to the boil and covered with a lid
  • Transfer the contents of the pan to a processor and blend until smooth.
    cooked soup transferred to a food processor
  • Recipe tip: Add the chunky parts of the soup to the processor first and gradually add the liquid as you blend. Add more liquid to thin out the soup and stop when you reach your desired consistency.
    soup blended until smooth
  • Return the soup to the pan to reheat if necessary, then taste and season.
    soup served and seasoned
  • Recipe tip: For a super smooth soup blend for an extra 2 minutes and then pass soup through a sieve.
  • Serve in bowls with crusty bread.

Video

Notes

How to make cauliflower cheese soup

For cauliflower cheese soup follow the recipe above and after blending return the soup to the pan. Gently reheat the soup and add 50g of grated cheddar (or your preferred hard cheese. Stir well until the cheese has fully melted. For an extra kick stir in a teaspoon of mustard or serve with a dash of Worcestershire sauce.

How to make spicy cauliflower soup

Cauliflower is a great vegetable for taking on other flavours and will soak up spices like a sponge. To make a spicy or curry-flavoured cauliflower soup follow the recipe above but coat the cauliflower with spices before adding to the pan. For a spicy kick first coat the uncooked cauliflower florets in half tablespoon oil then mix: 1 teaspoon paprika, ½ teaspoon cayenne pepper, and ½ teaspoon hot chilli powder. For something a little milder with more of a curry flavour, mix with: 1 teaspoon ground cumin, 1 teaspoon curry powder, ½ teaspoon turmeric and 1 teaspoon ground coriander. Curried cauliflower soup is great served with freshly baked naan bread. Its also ideal for bulking out with moroccan ingredients like chickpeas: spiced cauliflower and chickpea soup.

How to make vegan cauliflower soup

To make this recipe vegan, simply replace the milk with plant milk (i.e. - almond milk) or remove the milk completely and replace with extra vegetable stock.

How to make roasted cauliflower soup

To make roasted cauliflower soup, simply coat the raw cauliflower florets in oil (and spices if you like) then roast on a tray in the oven for 15-20 minutes or until the edges are just starting to char. Then continue with the recipe above, the only difference being that you will only need to simmer the soup for 10 minutes, rather than 20 minutes, before blending.

How to make cauliflower soup creamy

To make cream of cauliflower soup simply return your soup to the pan after blending and gently reheat. Once its piping hot remove from the heat and stir in 150ml of double cream, then serve. Alternatively you could stir in 3 tablespoon of soured cream (particularly good if you've made the spicy or curried cauliflower soup), or replace the milk in this recipe with a can of coconut milk for a creamy cauliflower and coconut soup - delicious.

Can you freeze cauliflower soup?

Cauliflower soup can be frozen for up to 3 months. Once your soup is fully cooled transfer to sealable containers and pop into the freezer. Defrost thoroughly before reheating, either on the side for a few hours or in the microwave for 5 - 10 minutes with lid removed. Then gently reheat in a pan until the soup just about boils.
Nutritional info cauliflower soup

Nutrition

Serving: 378g | Calories: 114.7kcal | Carbohydrates: 11.7g | Protein: 9.6g | Fat: 4g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Sodium: 280mg | Fiber: 3.2g | Sugar: 9.5g

PIN FOR LATER

Creamy cauliflower soup recipe

The post Cauliflower soup appeared first on ProperFoodie.

]]>
https://properfoodie.com/cauliflower-soup/feed/ 0
Italian Style Slow Cooker Ragu https://properfoodie.com/italian-style-slow-cooker-ragu/ https://properfoodie.com/italian-style-slow-cooker-ragu/#comments Sun, 12 Mar 2017 18:29:53 +0000 https://properfoodie.com/?p=3711 Finally I've got around to posting my slow cooker Ragu recipe. I love a rich, tomatoey, Italian style Ragu, served with tagliatelle, fresh basil and a good helping of parmesan - you just can't beat it! As a child, spag bol was always my most favourite meal. Any time I was asked what I wanted to eat, be...

Read More

The post Italian Style Slow Cooker Ragu appeared first on ProperFoodie.

]]>
Finally I've got around to posting my slow cooker Ragu recipe. I love a rich, tomatoey, Italian style Ragu, served with tagliatelle, fresh basil and a good helping of parmesan - you just can't beat it!

crockpot ragu

As a child, spag bol was always my most favourite meal. Any time I was asked what I wanted to eat, be that at home or out in a restaurant, the answer would undoubtedly be spaghetti bolognaise. Although there was no beating my mothers bolognaise.

Over the years, my own version of spag bol has of course been hugely influence by my mums recipe. However, with many trips to Italy now under my belt and a few cookery classes taken along the way. My approach to a bolognaise has definitely changed and I now incorporate alot more of the traditional Italian methods.

(If you're interested in making your own pasta from scratch have a look at my pasta guide and video.)

Bolognaise or Ragu, that is the question!

So the first thing to mention about this recipe is that its not strictly a Bolognaise. It is actually a Ragu. Although, the British take on a Bolognaise is always the same and is generally mince meat in a tomato sauce. But any Italian will tell you that if the sauce contains tomatoes then the dish is most definitely a Ragu. The traditional Italian Bolognaise contains no tomatoes but is made with stock instead. So thats that.

ragu ingredients

The Ragu recipe

I like to have plenty going on in my slow cooker Ragu, so as well as a couple of good quality tinned tomatoes, I like to add celery, carrots and mushrooms. When Ben and I visit Bologna in Northern Italy, we attended a cookery day at CIBO cookery school, where I learnt how to make a proper Italian Bolognaise and Ragu. Both recipes included finely chopping the carrots, celery and onion. All had to be chopped into tiny cubes, which were roughly the same size in order to promote even cooking.

cooking at CIBO cookery school in Bologna

So now, my Ragu is one big mix of what my mum always made and the traditional Italian recipe.

ragu tagliatelle

And  I really rather like it.

Ragu in the slow cooker

This last week I've been using my slow cooker every day. This was part of my 6 week reboot challenge, which you can read more about here. Last week was week 2 of the reboot and my challenge for the week was to try out the slow cooker and use it every day for our evening meals. You can read about how I got on here. The up shot of this was that I made a lot of amazing food and so I'm really excited to share all of these new recipes. The slow cooker Ragu was the first recipe that got made at the start of the week and it was a massive hit.

So the below recipe is for a slow cooker, but if you don't have a slow cooker it should work out just as good if you pop it in a low oven in an casserole dish. If youre after a ragu with a twist have a look at my salami and pork ragu.

Of course this recipe is best served with homemade fresh tagliatelle. But for convenience, shop bought pasta does the job just fine.

Nutritional information for this recipe>>

**Estimated nutritional information per serving and per 100g of Ragu without pasta or toppings. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.

📖 Recipe

Print

Italian Style Slow Cooker Ragu

A lusciously, rich, tomatoey Ragu, prepared over several hours in the slow cooker. Served with a mound of tagliatelle, fresh basil and parmesan
Prep Time 30 minutes
Cook Time 4 hours
Calories 257kcal

Ingredients

  • 750 g lean mince beef
  • Salt and pepper to season
  • 2 medium onions 250g finely chopped
  • 2 garlic cloves finely chopped
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried basil
  • 250 ml of full bodied Italian red wine
  • 3 tablespoon tomato puree
  • 2 bay leaves
  • 1 star anise
  • 3 celery sticks 150g finely chopped
  • 3 small carrots 130g finely chopped
  • 175 g chestnut mushrooms quartered
  • 2 tins of good quality plum tomatoes San Marzano tomatoes, if available

Extras:

  • Fresh basil
  • Parmesan
  • Tagliatelle or preferred pasta

Instructions

  • If using a sear and stew slow cooker, use the dish from the slow cook to prepare the first part of this recipe. If your slow cooker doesn't have the option to be used on the hob or if you aren't using a slow cooker, then use a large pan or wok.
  • Place your large pan or slower cooker dish on a medium heat on the hob. Season the mince with salt and pepper then gently brown off in the pre-heated pan. Add the onion, garlic, marjoram and basil to the meat, mix well and cook for a further minute.
  • Take the pan off the heat and add the wine, tomato puree, bay leaves, and star anise, then mix well. Finally, add the vegetables and tinned tomatoes and mix again. If you can, roughly chop the plum tomatoes in half or into 3 using your mixing spoon. This releases the juices into the sauce and also creates more manageable chunks of tomato.
  • If using a sear and stew slow cooker, you can now place the dish and its contents back into the slow cooker and pop on the lid. Set to medium and leave to cook for 4-6 hours. If you want a longer cooking time, set the slow cooker to low and cook for 8-10 hours.
  • Alternatively, transfer your Ragu to your slow cooker or to an oven proof casserole dish with lid. If using a casserole dish; pre-heat your oven to 150 degrees and cook for 3-4 hours. Check and stir after 2 hours - alter oven temp if you feel necessary, before returning to the oven to cook for the remaining time.
  • After the required cooking time is up, check your Ragu and taste. Season if required. If the consistency appears to thin, turn your slow cooker to high and cook for a further 20-30 minutes with the lid off.
  • Serve with tagliatelle and top with fresh basil leaves and grated parmesan. Enjoy!

Nutrition

Serving: 430g | Calories: 257kcal | Fat: 5.8g

The post Italian Style Slow Cooker Ragu appeared first on ProperFoodie.

]]>
https://properfoodie.com/italian-style-slow-cooker-ragu/feed/ 14
Meat and leek pies with aubergine pastry https://properfoodie.com/meat-leek-pies-aubergine-pastry/ https://properfoodie.com/meat-leek-pies-aubergine-pastry/#comments Mon, 06 Feb 2017 12:15:05 +0000 https://properfoodie.com/?p=3362  A meat and leek pie that is so tasty and yet amazingly healthy. These little pies taste just like a normal meat pie encased in a thin, soft pastry. . . but . . . there isn't actually any pastry involved in this recipe at all!  It might seem a little odd to replace pastry...

Read More

The post Meat and leek pies with aubergine pastry appeared first on ProperFoodie.

]]>
 A meat and leek pie that is so tasty and yet amazingly healthy. These little pies taste just like a normal meat pie encased in a thin, soft pastry. . . but . . . there isn't actually any pastry involved in this recipe at all! 

aubergine pie with mince meat and leek filling

It might seem a little odd to replace pastry with . . . wait for it and please don't leave . . .

aubergine! 🙂

Come back!

Trust me when you try it you'll realise that not only is it lower in fat and calories, but as far as a tasty, pastry alternative goes, this is most definitely the way forward, even if you're not on a diet.

Like a lot of my recipes the inspiration for this dish comes from Italy!

Italy really is a magical, foodie paradise and I'm sure it will be bringing me new and inspired recipes for the rest of my life. However, this particular recipe will always hold a special place in my heart (and belly).

I had my first alfresco, aubergine pie in a little Tuscan restaurant on the hilltop village of Pienza. Ben and I sat on a little table, at the edge of the restaurant gardens, overlooking the beautiful rolling hills, cypress trees and vineyards of Italy. It really was picture perfect. If you ever find yourself in Tuscany, and you haven't been to Pienza, then I would strongly recommend a visit there and to the quaint, traditional Terrazza Val D'orcia restaurant.

Pienza Tuscany

Aubergine pie in Tuscany

Whats particularly special and memorable about this restaurant and dish, is that a year after these pictures were taken, we found ourselves back in the very same spot, ordering the very same meal and making another very special memory.

This is where we got engaged.

It was early on in the evening and so we briefly had the restaurant gardens to ourselves. I sat patiently waiting for my Tuscan pie and sipped on a deep red, plummy wine whilst taking in the incredible view. I had no idea that Ben was about to pull out the most beautiful ring and ask if I would be his wife.

Pienza restaurant pre engagement

Debbie and Ben engegement

the ring and the pie

It was and will always be one of the most special moments of my life

I couldn't have asked for a more perfect proposal and probably wouldn't have been able to dream up something so incredible if I'd been able to plan it myself. However, with all the excitement of getting engaged to my best friend and soul mate, I completely lost my appetite. Never - been - known!

And so a pathetic attempt was made by both me and Ben to eat this wonderful pie, but in the end we both gave up and decided to stick to the wine.

So it only seems right that I should recreate the aubergine pie at home. Its taken me long enough but I thought it was essential that I got this made, eaten, and up on the blog before we return to Italy for our wedding in August this year. And I'm actually extremely pleased with the way my version of the aubergine pie turned out.

Read here about our amazing Veneto wedding the incredible Amarone risotto we had as a starter for our wedding breakfast.

aubergine pie

So how did I go about recreating this pie?

First off, as with most aubergine recipes, its essential to prepare the aubergine properly before hand. This requires salt, kitchen towels and a couple of heavy books. Salting freshly cut aubergine helps to remove any excess water and any bitter taste along with it. As I was making pies, and the aubergine was to be the pastry, I wanted to remove as much of the water and bitterness as possible.

Salting aubergine for the removal of excess water and bitterness

So firstly, slice the aubergine length ways into strips (around 3-4mm thick). Lay the sliced aubergine side by side on a cooling rack, place over a tray, and then scatter a pinch of sea salt over each piece.

Salting aubergine

Then cover with sheets of kitchen towel:

aubergine salted

and place a couple of heavy cook books over the top of this. It might be useful to place a sheet of foil or cling film between the kitchen towel and the books, as a lot of water does drain off and my books did get a little wet.

cookbooks and salted aubergines

Leave the aubergine like this for a good couple of hours and let the salt and the compression of the books squeeze away all the water.

After 2 hours or so, remove the books and kitchen towel. Briefly rinse the aubergine slices to remove the salt and then pat dry.

Next separate the slices into sets of four, trying to ensure different sized slices are spread evenly between groups. Each set of 4 is used to line a small, round, tin mould (approx. 3 inch diameter moulds). Drizzle olive oil inside each mould before adding the aubergine, this will prevent sticking during baking.

I used one slice to line the base of the mould and then the other slices were just used to line the sides - this was to stop a thicker layer of aubergine being created on the bottom.

line tins with aubergine slices

Next make up the filling of fried mince beef, chopped onions and chopped leeks. Then add this to each mould. Ensure that the filling is pressed well into each mould, so you can fit in as much as possible. The last thing you want is for there to be big gaps of empty space in your pie.

add filling to aubergine lining

Then fold over the flaps of aubergine, cutting down to size if required:

cut down aubergine to fit

Secure with cocktail sticks:

secure aubergine with cocktail sticks

Then Bake and voila.....amazing aubergine pies!!

Easy!! . . . Ok so it isn't a quick recipe, and definitely one I'd consider bookmarking for a weekend. This is not a 15 minute, Jamie Oliver style, mid week meal. But it is a spectacular, spend an afternoon in the kitchen, and feel ever so chuffed with your creation afterwards meal.

I served up these beauts with some freshly roasted beetroot and a homemade horseradish and yogurt sauce. The pies were finished with a passata sauce and grated parmesan, and the horseradish sauce was garnished with chopped chives. Truly a masterpiece .......thank you  Terrazza Val D'orcia for your wonderful aubergine dish and for helping make our engagement so special.

Nutritional information for this recipe >>

**Estimated nutritional information per individual pie with passata and cheese topping and 100g of pie. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.

📖 Recipe

aubergine pie with mince meat and leek filling
Print

Meat and leek pies with aubergine pastry

Aubergine pie - Meat and leek pie with aubergine pastry topped with passata and parmesan served with roasted beetroot and horseradish sauce.
Prep Time 3 hours
Cook Time 30 minutes
Calories 266kcal

Ingredients

For the pie filling

  • ½ tablespoon olive oil
  • 300 g onion finely chopped
  • 100 g leeks finely chopped
  • 400 g extra lean mince meat
  • 1 bay leaf
  • ½ teaspoon oregano
  • Salt and pepper to season

For the pie casing

  • 3 medium aubergines around 250g each
  • A good amound of sea salt for dehydrating the aubergine
  • Olive oil to drizzle on the inside of pie moulds

for the toppings and garnishes

  • 3 small pieces of raw beetroot peeled (use gloves)
  • 1 tablespoon olive oil
  • A squeeze of runny honey
  • 200 g passata
  • 20 g grated parmesan
  • 4 tablespoon Greek style fat free yogurt
  • 1 tablespoon olive oil
  • ½ teaspoon horseradish sauce
  • pinch of salt and black pepper
  • Chopped chives and lettuce leaves if desired

Equipment

  • Cooling rack and tray for draining the aubergine
  • Plenty of kitchen towel
  • Heavy cooking books
  • Pie/dessert moulds approx. 3 inch diameter
  • Cocktail sticks

Instructions

for the pie

  • Preheat the oven to 180 degrees C
  • Prepare the aubergine as per the instructions in the above post, including lining the pie moulds with the aubergine.
  • Prepare the filling by heating ½ tablespoon oil in a large pan, add the onion and leek and gently fry until soft. Then add the mince meat, bay leaf and oregano. Fry until the meat is browned throughout. (Only use half a tablespoon of oil, so to keep the filling as dry as possible).
  • Drain the filling into a sieve, lined with kitchen towels. Its important to ensure that the filling is well drained to prevent the pies from being too soggy. at the same time find and remove the bay leaf.
  • Add the filling to the lined moulds - see images above. Push the filling down with the back of the spoon in order to fit in as much as possible.
  • Fold the aubergine slices over the top of the filling, trimming where necessary with scissors. Secure with cocktail sticks.
  • Place the pies onto a baking tray and bake in the oven for 30 minutes.

for the toppings and garnishes

  • Whilst the pies are baking, the beetroot and horseradish sauce can be prepared. Cut each piece of peeled beetroot into 1-2cm chunks. Place on a baking tray, drizzle with oil and honey, then pop in the oven for 20 minutes - both the beetroot and pies should be ready at a similar time.
  • Next place the passata in a small sauce pan and gently heat, once boiled, set to one side and allow to cool. This will allow any excess water to evaporate so there won't be any runny juices when serving.

For the horseradish sauce

  • In a small bowl add the yogurt, olive oil, horseradish, and salt and pepper. Then mix well and taste. Add more horseradish, seasoning or yogurt if required. Set to one side ready for serving.

Assembling the dish.

  • Once the pies and beetroot are cooked remove from the oven. Set the pies to one side to cool slightly for 5 minutes, before attempting to remove from their containers.
  • Whilst waiting for the pies to cool; arrange the lettuce leaves and cooked beetroot on the serving plates. carefully spoon blobs of the horseradish and yogurt sauce on or next to the beetroot and sprinkle over the chives.
  • Next return to your pies and run a sharp knife around the egde of the moulds in order to release the aubergine. Place a spatula over the top of the mould, then turn upside down and gently allow the pie to slide out. You may want to place kitchen towel under your spatula just in case any excess juices spill out.
  • Transfer the pie to the serving plate - repeat for each pie.
  • Spoon passata over each pie and finish with grated parmesan.

Nutrition

Serving: 420g | Calories: 266kcal | Fat: 10.8g

The post Meat and leek pies with aubergine pastry appeared first on ProperFoodie.

]]>
https://properfoodie.com/meat-leek-pies-aubergine-pastry/feed/ 8
Thai Panang Curry https://properfoodie.com/panang-curry/ https://properfoodie.com/panang-curry/#respond Mon, 13 Jul 2020 18:10:20 +0000 https://properfoodie.com/?p=13547 A creamy and aromatic Thai Panang Curry made with juicy chunks of chicken, crushed peanuts and a sweet Thai yellow curry paste. The spice in this Thai panang curry is balanced out with  cool yogurt and sweet coriander, and it can be ready and on the table in just 30 minutes. [feast_advanced_jump_to] 👩🏻‍🍳 Why make...

Read More

The post Thai Panang Curry appeared first on ProperFoodie.

]]>
A creamy and aromatic Thai Panang Curry made with juicy chunks of chicken, crushed peanuts and a sweet Thai yellow curry paste. The spice in this Thai panang curry is balanced out with  cool yogurt and sweet coriander, and it can be ready and on the table in just 30 minutes.

Chicken Panang served in a bowl viewed from above

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Thai panang Curry is milder and sweeter than both red and green curry but it still keeps a deliciously creamy and complex flavour. This is thanks to the use of extra ingredients including ground coriander and crushed peanuts. Whats more, these simple additions are easy to get hold of in the shops, so this chicken panang curry is really easy to replicate at home.

This Thai panang curry recipe is adapted from the Thai recipes I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand. I've closely match ingredients where I can and used pre ground spices.

🥘 Ingredients

To make this easy Thai panang curry you will need:

  • 1 tablespoon olive oil
  • 600g chicken breast cubed
  • 2 carrots peeled and sliced into semi circles (260g)
  • 2 orange bell peppers sliced (300g)
  • 150g baby corn sliced in half length ways
  • 1 red chilli pepper finely chopped 15g
  • 2 tablespoon Thai yellow curry paste (homemade or from a jar)
  • 1 tablespoon finely chopped peanuts
  • 1 tin full fat coconut milk 400ml
  • 1 tablespoon flour
  • 1 teaspoon golden caster sugar
  • Fish sauce to season
  • 2 dried kaffir lime leaves
  • Fresh basil leaves, plain yogurt and freshly sliced red chilli pepper to serve (optional)

Ingredient notes

Chicken: The chicken can be substitute for your preferred meat or fish. Try with white chunky fish instead, such as cod, haddock or hake.

Carrots, bell peppers and corn: Substitute for your preferred veg. I found that the flavour and colour of these particular veg work really well in panang curry.

Thai yellow curry paste: For best results I recommend making the Thai yellow curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.

Peanuts: Replace with your preferred type of nut (try with cashews for a creamier flavour) or leave out all together.

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Flour: The flour is used in this recipe as a thickening agent. If you prefer a curry sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

🔪 Step by step instructions

  1. Heat ½ tablespoon olive oil in a large shallow pan or wok on a medium heat. Add the chicken and stir fry for a few minutes until browned all over. Remove the chicken and set to one side.
  2. Return the pan to the heat and add the remaining ½ tablespoon olive oil. Then add the chopped carrot, bell pepper, baby corn and finely chopped red chilli. Pan fry for a couple of minutes then remove and set to one side along with the browned chicken.
  3. Place the pan back on the heat. Add the 2 tablespoon of Thai yellow curry paste and 1 tablespoon of finely chopped peanuts. Stir the peanuts into the paste as it heats. Cook the paste and nuts for 1-2 minutes to allow the flavours to release.
  4. Next pour the coconut milk over the paste and stir well to combine into a yellow curry sauce.Collage of 4 images showing step by step how to make this this recipe for steps 1-4.
  5. Heat the sauce gently (do not boil) whilst adding 1 teaspoon sugar, 2 kaffir lime leaves and a good shake of fish sauce (to taste).
  6. Next, in a small bowl or ramekin, add a little water to the tablespoon of flour and stir into a loose paste. Pour the paste into the curry. Keep heating the sauce and continue to stir allowing it to thicken.
  7. Once thickened return the chicken and veg to the sauce and stir well.
  8. Bring the curry to a gentle simmer then place on a lid and continue to simmer gently for 10 minutes or until chicken is cooked through. When the chicken is cooked remove the lime leaves and serve with plain yogurt, fresh basil leaves and sliced red chillies.Collage of 4 images showing step by step how to make this this recipe for steps 5-8.

💭 Expert tips

Vegetarian option: For a vegetarian option replace the chicken with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.

Extra spiciness: If you like your Thai curry spicy then add chopped, fresh green chillies during cooking or as a topping. Taste the chillies first so you have a rough idea of how much heat you're adding. Use the smaller, thinner finger chillies for extra heat or use the larger green chillies for a milder flavour.

How to make curry sauce thicker: Use full fat coconut milk in the recipe. The reduced fat versions are more watery and so will ultimately thin out the sauce. Coconut milk can also lose its consistency when boiled rapidly over a prolonged period. So even though reducing a sauce does thicken it, rapidly boiling in this instance will not help.

Other options for thickening the Thai green curry sauce include: Add full fat yogurt to the sauce. Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry. Or add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well.

❓ Frequently asked questions

How much curry paste is needed to make a curry?

2-3 tablespoon of paste is usually enough when making a curry for 2-4 people.

How to store?

Once made, allow the Thai green curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

Is this recipe gluten free?

Yes its gluten free, as long as you don't use the above flour option for thickening. But do always check the packets of the individual ingredients you are using. Generally the main ingredients in this curry are naturally gluten free.

What to serve with this recipe?

I usually serve Chicken Panang curry with plain yogurt, fresh basil leaves and freshly sliced chilli. A squeeze of lime juice would also work really well. In addition, there are a number of side dishes you could serve up as well including basmati rice, coconut rice, pilau rice and spring rolls.

Chicken panang curry in a large pan and topped with yogurt, fresh red chillies and fresh basil leaves

🍛 Other Thai curry recipes:

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Thai Panang curry in a bowl with yogurt and fresh chillies
Print

📋 Chicken Panang curry

A creamy and aromatic Thai Panang Curry made with juicy chunks of chicken, crushed peanuts and a sweet Thai yellow curry paste. The spice in this Thai panang curry is balanced out with  cool yogurt and sweet coriander, and it can be ready and on the table in just 30 minutes.
Course Main Course, main meal
Cuisine Thai, Thailand
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 565kcal

Equipment

  • Large shallow frying pan or wok
  • Small dish or ramekin
  • 2 medium bowls for setting aside chicken and veg once fried off in the pan

Ingredients

  • 1 tablespoon olive oil
  • 600 g chicken breast cubed
  • 250 g carrots peeled and sliced into semi circles
  • 300 g orange bell peppers sliced
  • 150 g baby corn sliced in half length ways
  • 1 red chilli pepper finely chopped
  • 2 tablespoon yellow curry paste homemade or from a jar
  • 1 tablespoon finely chopped peanuts
  • 400 ml tin full fat coconut milk
  • 1 tablespoon flour
  • 1 teaspoon golden caster sugar
  • 1 teaspoon Fish sauce to season
  • 2 dried kaffir lime leaves

To serve:

  • Fresh basil leaves
  • Plain yogurt
  • Freshly sliced red chilli pepper

Instructions

  • Heat ½ tablespoon olive oil in a large shallow pan or wok on a medium heat. Add the chicken and stir fry for a few minutes until browned all over. Remove the chicken and set to one side.
  • Return the pan to the heat and add the remaining ½ tablespoon olive oil. Then add the chopped carrot, bell pepper, baby corn and finely chopped red chilli. Pan fry for a couple of minutes then remove and set to one side along with the browned chicken.
  • Place the pan back on the heat. Add the 2 tablespoon of Thai yellow curry paste and 1 tablespoon of finely chopped peanuts. Stir the peanuts into the paste as it heats. Cook the paste and nuts for 1-2 minutes to allow the flavours to release.
  • Next pour the coconut milk over the paste and stir well to combine into a yellow curry sauce.
  • Heat the sauce gently (do not boil) whilst adding 1 teaspoon sugar, 2 kaffir lime leaves and a good shake of fish sauce (to taste).
  • Next, in a small bowl or ramekin, add a little water to the tablespoon of flour and stir into a loose paste. Pour the paste into the sauce. Keep heating the sauce and continue to stir allowing it to thicken.
  • Once thickened return the chicken and veg to the sauce and stir well.
  • Bring the curry to a gentle simmer then place on a lid and continue to simmer gently for 10 minutes or until chicken is cooked through.
  • When chicken is cooked remove the lime leaves and serve the curry with plain yogurt, fresh basil leaves and sliced red chillies.

Video

Notes

How to store? Once made, allow the Thai green curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.
Vegetarian option: For a vegetarian option replace the chicken with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.
Extra spiciness: If you like your Thai curry spicy then add chopped, fresh green chillies during cooking or as a topping. Taste the chillies first so you have a rough idea of how much heat you're adding. Use the smaller, thinner finger chillies for extra heat or use the larger green chillies for a milder flavour.
How to make curry sauce thicker: Use full fat coconut milk in the recipe. The reduced fat versions are more watery and so will ultimately thin out the sauce. Coconut milk can also lose its consistency when boiled rapidly over a prolonged period. So even though reducing a sauce does thicken it, rapidly boiling in this instance will not help.
Other options for thickening the Thai green curry sauce include: Add full fat yogurt to the sauce. Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry. Or add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well.
Is this recipe gluten free? Yes its gluten free, as long as you don't use the above flour option for thickening. But do always check the packets of the individual ingredients you are using. Generally the main ingredients in this curry are naturally gluten free.
What to serve with this recipe? I usually serve Chicken Panang curry with plain yogurt, fresh basil leaves and freshly sliced chilli. A squeeze of lime juice would also work really well. In addition, there are a number of side dishes you could serve up as well including basmati rice, coconut rice, pilau rice and spring rolls.

Nutrition

Serving: 455g | Calories: 565kcal | Carbohydrates: 29g | Protein: 38g | Fat: 35g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 356mg | Potassium: 1340mg | Fiber: 7g | Sugar: 14g | Vitamin A: 14422IU | Vitamin C: 124mg | Calcium: 75mg | Iron: 4mg

The post Thai Panang Curry appeared first on ProperFoodie.

]]>
https://properfoodie.com/panang-curry/feed/ 0
Healthy Chicken Wraps https://properfoodie.com/paprika-chicken-wraps/ https://properfoodie.com/paprika-chicken-wraps/#comments Fri, 17 Aug 2018 11:58:07 +0000 https://properfoodie.com/?p=7354 Healthy chicken wraps with paprika chicken and Mexican style side dishes. In this recipe find out how to make these easy and chicken wraps and the best way to season the chicken. Also get the recipes for easy homemade guacamole and mixed bean salad, which can be added to the chicken wraps or served as...

Read More

The post Healthy Chicken Wraps appeared first on ProperFoodie.

]]>
Healthy chicken wraps with paprika chicken and Mexican style side dishes. In this recipe find out how to make these easy and chicken wraps and the best way to season the chicken. Also get the recipes for easy homemade guacamole and mixed bean salad, which can be added to the chicken wraps or served as side dishes.

three chicken wraps presented on a long slim board with a bowl of guacamole and a squeezed lime

These easy chicken wraps with Mexican style side dishes are great for a healthy mid week meal. They are quick to make and full of flavour. The wraps are filled with lightly seasoned paprika chicken and lettuce, with the option to add in a delicious three bean salad and simple guacamole recipe. You don't even have to make up the chicken wraps until you're sat at the table. Just serve up the paprika chicken in a big bowl with all the extras at the side, then let everyone fill and make their own.

Ingredients

Full ingredients & instructions in recipe card below: Jump to Recipe Card

To make these wraps for four people you will need the following:

  • 4 Chicken breasts cubed (800g)
  • 2 tsp Paprika
  • 1 tsp Cayenne pepper
  • 1 tsp Ground coriander
  • 2 tsp Honey
  • Pinch of sea salt and pepper
  • 1 tbsp Olive oil
  • Pack of shop bought wraps
  • Lettuce leaves optional
  • Extra lime wedges and fresh coriander leaves to serve
  • Guacamole (homemade or shop bought)

Instructions

To make the paprika chicken

  1. Place the cubed chicken into a mixing bowl. Add the paprika, cayenne pepper, ground coriander, honey, salt and pepper then mix until the chicken is fully coated. 
  2. Heat oil in a frying pan or wok. Add the seasoned chicken and stir fry for 5-7 minutes or until cooked through.
  3. Place the wraps in the microwave for 30 seconds or low oven for 5 minute to slightly warm. 
  4. Then either make up the wraps or serve the chicken in a bowl in the centre of the table along with the wraps, lettuce, lime, coriander and guacamole. Then let everyone make up their own wraps.

How to wrap the chicken wraps

  1. Lay out the wraps. Dollop on a couple of spoonfuls of guacamole and spread down the middle of each wrap. Leave a 2 inch gap at the bottom for folding over.
  2. Place a few torn lettuce leaves over the top of the guacamole.
  3. Next divide the cooked paprika chicken between the wraps, placing the chicken directly on top of the lettuce.
  4. Then roll up the chicken wraps by folding up the bottom edge of the wrap, then bring the right side, then left side over. Secure with a cocktail stick if necessary.
paprika chicken in a wrap with lettuce

Mixed bean salad

If you want to add some extra Mexican flare to your wraps then how about serving up with a delicious mixed bean salad. Add the bean salad to your wrap or serve up as a light and healthy side dish. For the three bean salad you will need the following:

Ingredients:

  • 2 tins of your choice of beans (Borlotti, kidney, black bean, haricot, mixed beans)
  • 1 tin of sweetcorn
  • 2 tsp cider vinegar
  • 2 tbsp Olive Oil
  • Juice of 1 lime
  • 2 tsp Dijon mustard
  • Pinch of sea salt and pepper
  • 30g freshly chopped coriander leaves

Instructions:

  1. Drain the tinned beans and sweetcorn into a sieve then rinse well with tap water. Transfer the beans and sweetcorn to a mixing bowl. 
  2. In a small mug or bowl mix together the cider vinegar, oil, lime juice, Dijon mustard, salt and pepper. 
  3. Pour the dressing over the beans and add the coriander leaves. Mix well. Cover and refrigerate until ready to serve.
three wraps with paprika chicken and a spoonful of guacamole next to them and the edge of a bowl of mixed bean salad just visible

Homemade guacamole

A bit of guacamole really adds to the flavour of these healthy chicken wraps. You can either use shop bought guacamole or if you have the time make up your own. Refreshing but creamy, this simple guacamole recipe is the perfect Mexican partner to this recipe. Made with creamy avocado, tomato and chilli. And it really does just take 5 minutes and theres no need for getting out a blender or anything like that. 

For more recipes that use avocado have a look at my easy avocado recipes collection.

How to serve

My favourite thing about this recipe is that you can serve it up however you want. All the little extra can be served at the side or added to the wraps. Get your wraps fully loaded with guacamole, three bean salad, lettuce, fresh coriander and any other extras you fancy (fresh chillies, grated cheese, sour cream, red onions etc). 

If you're extra hungry why not make burritos by adding rice! For burrito making inspiration have a look at Chicken tinga burritos and beef brisket burritos.

three wraps with chicken and lettuce viewed from above with half a lime squeezed at the side and small bowls of bean salad and guacamole above

Frequently asked questions

Can you make the wraps in advance

The wraps can be made and constructed the day before. Once made wrap each wrap tightly in cling film and store in the fridge. Alternatively you can can make up each component (paprika chicken, three bean salad, guacamole) and store separately in the fridge. The wraps can then be freshly put together when you're ready.

Can the chicken be seasoned differently?

Paprika chicken is just one of many seasoned chicken options. If you prefer just stir fry the chicken as it is for a plain option. Or other seasoning options: lemon juice and tarragon, garlic and rosemary, cumin and caraway, coriander and lime. Or why not try chicken with a jerk seasoning like in this jerk chicken tacos recipe

What else can I serve with the chicken wraps?

Other ingredients or side dishes that go well with this recipe include: rice, cheese, refried beans, black bean rice, tortilla chips, soured cream, hot sauce, jalapenos, salsa, bell peppers, red onions, beetroot hummus, satay sauce.

Is this recipe spicy?

This recipe is very mild in terms of spice. However if you would like to add more heat you could add a teaspoon of chilli powder when stir frying the paprika chicken. Alternatively add, chilli peppers, jalapeños, hot sauce or tabasco to the wraps.

Let me know what you think of this recipe by leaving a comment and star rating below. You can also pin the recipe on pinterest!

 30 minutes to produce recipeHigh protein recipe2 of 5 a day in this recipehigh in nutrients recipe

📖 Recipe

three healthy paprika chicken wraps on a board with a bowl of guacamole in the background
Print

Healthy Chicken Wraps

Healthy chicken wraps with paprika chicken and Mexican style side dishes. In this recipe find out how to make these easy and healthy chicken wraps and the best way to season the chicken. Also get the recipes for easy homemade guacamole and three bean salad, which can be added to the wraps or served as side dishes.
Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4 people
Calories 674kcal

Ingredients

For the paprika chicken

  • 4 Chicken breasts cubed
  • 2 teaspoon Paprika
  • 1 teaspoon Cayenne pepper
  • 1 teaspoon Ground coriander
  • 2 teaspoon Honey
  • Pinch of sea salt and pepper
  • 1 tablespoon Olive oil
  • Pack of shop bought wraps
  • Lettuce leaves optional
  • Extra lime wedges and fresh coriander leaves to serve

For the bean salad

  • 2 tins of your choice of beans (Borlotti, kidney, black bean, haricot, mixed beans)
  • 1 tin of sweetcorn
  • 2 teaspoon cider vinegar
  • 2 tablespoon Olive Oil
  • 1 lime juiced
  • 2 teaspoon dijon mustard
  • Pinch of sea salt and pepper
  • 30 g freshly chopped coriander leaves

Instructions

To make the paprika chicken

  • Place the cubed chicken into a mixing bowl. Add 2 teaspoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon ground coriander, 2 teaspoon honey, salt and pepper then mix until the chicken is fully coated.
  • Place a frying pan or wok on a medium heat and add the oil. Place the seasoned chicken into the frying pan and stir fry for 5-7 minutes or until cooked through.
  • Whilst the chicken is cooking place the wraps in the microwave for 30 seconds or low oven for 5 minute to slightly warm.
  • Then either make up the wraps or serve the chicken in a bowl in the centre of the table along with the wraps, lettuce, guacamole, 3 bean salad, coriander and lime. Then let everyone dig in and make up their own chicken wraps.

How to wrap healthy chicken wraps

  • Lay out the wraps. Dollop on a couple of spoonfuls of guacamole and spread down the middle of each wrap. Leave a 2 inch gap at the bottom for folding over.
  • Place a few torn lettuce leaves over the top of the guacamole.
  • Next divide the cooked paprika chicken between the wraps, placing the chicken directly on top of the lettuce.
  • Then roll up the chicken wraps by folding up the bottom edge of the wrap, then bring the right side, then left side over. Secure with a cocktail stick if necessary.

How to make bean salad

  • Drain the tinned beans and sweetcorn into a sieve then rinse well with tap water. Transfer the beans and sweetcorn to a mixing bowl.
  • In a small mug or bowl mix together 2 teaspoon cider vinegar, 2 tablespoon oil, 1 lime juiced, 2 teaspoon dijon mustard, salt and pepper.
  • Pour the dressing over the beans and add the coriander leaves. Mix well. Cover and refrigerate until ready to serve.

Notes

Can you make the wraps in advance? These wraps can be made and constructed the day before. Once made wrap each wrap tightly in cling film and store in the fridge. Alternatively you can can make up each component (paprika chicken, three bean salad, guacamole) and store separately in the fridge. The wraps can then be freshly put together when you're ready.
Can the chicken be seasoned differently? Paprika chicken is just one of many seasoned chicken options. If you prefer just stir fry the chicken as it is for a plain option. Or other seasoning options: lemon juice and tarragon, garlic and rosemary, cumin and caraway, coriander and lime. Or why not try chicken with jerk seasoning like in this jerk chicken taco recipe
What else can I serve with the chicken wraps? Other ingredients or side dishes that go well with these healthy chicken wraps include: rice, cheese, refried beans, black bean rice, tortilla chips, soured cream, hot sauce, jalapenos, salsa, bell peppers, red onions, beetroot hummus, satay sauce. Also, a bit of guacamole will really add to the flavour of these healthy chicken wraps. You can either use shop bought guacamole or if you have the time make up your own from this simple guacamole recipe.
Is this recipe spicy? These paprika chicken wraps are very mild in terms of spice. However if you would like to add more heat you could add a teaspoon of chilli powder when stir frying the paprika chicken. Alternatively add, chilli peppers, jalapeños, hot sauce or tabasco to the wraps.
nutritional info healthy chicken wraps

Nutrition

Serving: 492g | Calories: 674kcal | Carbohydrates: 54.5g | Protein: 61.7g | Fat: 26.2g | Saturated Fat: 5.7g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 15.2g | Sodium: 520mg | Potassium: 1617.8mg | Fiber: 4.5g | Sugar: 8.4g | Vitamin A: 257.4IU | Vitamin C: 24.5mg | Calcium: 155.5mg | Iron: 4.9mg

The post Healthy Chicken Wraps appeared first on ProperFoodie.

]]>
https://properfoodie.com/paprika-chicken-wraps/feed/ 6
Easy Bread Rolls Recipe https://properfoodie.com/easy-mini-bread-rolls/ https://properfoodie.com/easy-mini-bread-rolls/#comments Fri, 19 Aug 2016 12:35:00 +0000 https://properfoodie.com/?p=2201 Easy bread rolls recipe! Made from scratch with store cupboard ingredients, these tasty, bake at home bread rolls are perfect for serving up at a dinner party or alongside your soup. Made in a traditional yet simple way theres no bread machine or dough hook here; just simple bread-making, from scratch, using your hands. [feast_advanced_jump_to]...

Read More

The post Easy Bread Rolls Recipe appeared first on ProperFoodie.

]]>
Easy bread rolls recipe! Made from scratch with store cupboard ingredients, these tasty, bake at home bread rolls are perfect for serving up at a dinner party or alongside your soup. Made in a traditional yet simple way theres no bread machine or dough hook here; just simple bread-making, from scratch, using your hands.

homemade white bread rolls made with strong bread flour

[feast_advanced_jump_to]

Freshly baked bread rolls are one of lifes little joys. The dedication put into to the kneading, the anticipation of the dough rising, that amazing smell filling the house during baking and that satisfying first break into a warm, crusty, homemade bread roll. Wonderful.

This easy bread rolls recipe is a great option for anyone baking bread for the first time. Its a tried and tested traditional recipe and one that I use again and again. If bread-making is something you haven't done before or something that you've tried and decided not to attempt again; then these bread rolls are the best place to start. I found that my bread making became a little easier and more successful once I'd understood the basic principles a little better. Generally making bread is all about creating the right environment for each ingredient. 

freshly baked bread rolls cooling on a wire rack

🥘 Ingredients

Full ingredients & instructions in recipe card below: Jump to Recipe Card

To make 8 small bread rolls you will need the following:

  • 150 ml (⅔ cup) warm semi-skimmed (2%) milk
  • 1 tbsp Olive oil
  • 1 tsp Caster sugar
  • 225g (1 ½ cups) Strong white bread flour
  • 1 tsp Crushed sea salt
  • 10g Fresh yeast or 7g (2 ¼ tsp) sachet of dried yeast
  • Extra oil for oiling work surface and bowl (do not use flour)
  • 1 egg and a splash of milk for glazing.
  • Poppy seeds or sesame seeds to decorate (optional)

Reference for cup measures

🔪 Step by step instructions

  1. Gently warm 150ml of semi-skimmed (2%) milk to body temperature (37°C), either on the stove or in the microwave. Test temperature with your finger. If it feels to hot allow to cool before using.
  2. Next add 1 tablespoon olive oil, 1 teaspoon caster sugar and the yeast to the milk. Stir gently to dissolve. Leave for a couple of minutes to allow the yeast to activate.
  3. Sieve the flour and salt into a large mixing bowl and mix well.
  4. Next add the milk and yeast mixture to the flour a little at a time (add ¾ initially) and mix using finger tips or a wooden spoon. Add enough liquid until it starts to come together and forms a nice sticky dough. Gradually add remaining milk making sure all the yeast has been added. Use luke warm water if more liquid is required (better to be too wet than too dry).
  5. Drizzle a bit of oil on a clean work surface to prevent the dough from sticking. Turn the dough out onto the oiled work surface and knead for 10 minutes by hand until smooth and elastic.
  6. The 1st prove: Place the dough in a lightly oiled bowl and cover with cling film and leave in a warm place to double in bulk, this will take approx. 1 hour.
  7. After an hour remove the cling film and hit dough firmly with your hand to knock back. This will release the built up CO2. Turn out onto the work surface and use finger tips to flatten then roll into an even sausage shape. Use a large knife to halve, halve again and halve again into 8 even pieces.
  8. To create the roll shape place the first piece of dough on the work surface and then place the flat of your hand on top. Make a circular motion and gradually move in your thumb and allow knuckles to rise, creating a smooth sphere. Make sure you press quite firmly in order to remove creases. Repeat with each piece of dough.
  9. The 2nd prove: Place the rolls onto a lined or greased baking tray. Brush rolls with egg wash (1 egg whisked with a bit of milk) and sprinkle with sesame seeds or poppy seeds if desired. Cover tray with lightly oiled cling film. Leave them in a warm place until they appear well risen (30 mins).
  10. Pre heat the oven to 180°C (FAN) (350°F) whilst waiting for the second prove.
  11. After 30 minutes you should see a rise to the bread rolls. Add a tiny pinch of sea salt to the top of each roll then bake for 25 minutes - check at 15 minutes. Bake until the bread sounds hollow when tapped on the bottom.
  12. Cool on a rack before devouring. And don't forget to enjoy that freshly baked bread smell! 

🍞 Why do we use yeast to make bread?

The most important ingredient in bread making is the yeast, which is the thing that makes bread rise. Yeast will activate and produce carbon dioxide when given food (sugar), warmth and moisture (milk). Bread rises as carbon dioxide is produced and becomes trapped.

I prefer to use fresh yeast; mainly because its completely free! All supermarkets with a bakery will prepare bread using fresh yeast and will generally have a mountain of it. Supermarkets can't sell yeast as its a live product, but they can give it to customers for free upon request. Usually fresh yeast will keep in a sealed bag or container, in the fridge for 2-3 weeks.

However, theres nothing wrong with dried yeast and either can be used in this recipe. Just remember that you will need to use a little more fresh yeast compared to dried.

It is also important to know that high temperatures or too much salt can kill the yeast. Just like us, yeast is at its happiest at around 37°C. So at the start of this recipe its important to only warm the milk to around body temperature. (Use a thermometer to double check if you are unsure and allow it to cool if it is too hot).

🥖 What is gluten?

Gluten is the protein that allows bread to stretch as carbon dioxide is released from the yeast. The gluten protein is formed when 2 other proteins, present in flour, come together during kneading. Bread flour contains higher amounts of these proteins.

💭 Recipe tips

Fully dissolve the yeast: Fresh yeast can sink to the bottom of the liquid and not fully dissolve. Check this by mixing with your finger tips - tracing the bottom of the milk vessel ensuring no clumps of yeast are stuck at the bottom.

Mix the salt into the flour rather than the milk: Salt will add flavour to the rolls but can kill the yeast, so best to mix and disperse this in the flour before the milk is added. 

Use oil not flour on your work surface: When kneading the dough use oil on the work surface to stop it sticking. Don’t use flour as this will dry out the dough and a sticky dough is preferable when bread making.

To make evenly sized bread rolls: To create evenly sized bread rolls you can weigh each piece of dough once you have halved into 8 pieces. However, rolling the dough into a sausage and then halving 3 times is usually pretty accurate. 

To make crusty bread rolls: To create a better crust on your rolls you can spray the inside of the oven with water at regular intervals during baking. Or place a roasting tin at the bottom of the oven and fill with water at the start of baking.

❓Frequently asked questions

Why does the milk need to be warm?

The warm milk allows the yeast to activate. However, if its too hot (more than body temperature) it will kill the yeast.

Why is there sugar in this recipe?

Sugar added to the milk will feed the yeast and help it to activate properly. Yeast needs food, warmth and moisture to activate. The sugar is the food and the milk is the warmth and moisture.

Why do we knead dough?

Kneading is one of most important stages in bread making and provides the opportunity for the two proteins found in flour to come together and form gluten. It also allows the yeast to work its magic and release carbon dioxide (CO2). Use power from your shoulder to knead thoroughly, the dough will go slightly whiter as you knead. Stretch out to see if snaps or stretches, continue kneading until the dough becomes nice and stretchy.

How long should I knead the dough?

Dough should be kneaded for at least 10 minutes. You will know when the dough has been kneaded enough when it becomes stretchy and elastic. The best test is to roll the dough into a ball and then press firmly into the centre with your finger. The dough should bounce back.

Why does bread need to be proved twice?

Allowing the dough to prove just means to rest it and give it the opportunity to rise. Over proofing can produce unstructured or uneven bread. So the 1st prove should only be for around 1 hour. Knocking back (hitting the risen dough with your hand) removes the air meaning the dough can be handled again and shaped. A second prove allows the shaped dough to rise again, this usually requires less time (around 30 minutes).

When are the bread rolls ready?

To test if the rolls are cooked through, carefully turn over and tap on the bottom. The roll should sounds hollow.

Why is my bread heavy?

The main cause of heavy or dense bread is a lack of rise. Bread can have a reduced rise for a number of reasons including not enough protein, not kneaded for long enough, left to prove for too long, too much salt.
- Not enough protein in the bread would mean less gluten and so not as much CO2 can be trapped. The protein content comes from the flour, which is why it is important to use a flour with high protein content (bread flour). 
- If the bread isn’t kneaded for long enough the gluten won’t have enough time to form and build up. In addition the yeast may not be fully activated. 
- If the dough is left to prove for too long the yeast can die (over-fermentation). Its important to only prove for an hour in the first prove and then just 30 minute in the second prove. If you want to do the first prove over night you can do this if you place the dough in the fridge. The cold slows down the fermentation process.
- Too much salt can kill the yeast so stopping the formation and trapping of CO2.

Can you freeze bread rolls?

Yes once baked and fully cooled you can freeze bread rolls. However, bread rolls are far better fresh out of the oven. Defrosted bread can have a slight stale texture to it. To freeze place rolls in a container or food bag and freeze for up to 3 months. To defrost remove from the freezer and leave on the side for an hour. Alternatively use the bread defrost function on a microwave.

🥗 How to serve

These easy bread rolls are the perfect accompaniment to a fresh bowl of soup or stew. Or for something different why not use them for mini picnic sandwiches or create mini burgers (sliders). I also love to have barbecued pulled beef brisket piled high on a roll and finished off with a dollop of homemade coleslaw - perfection!

🥐 Other types of bread

For a sweeter kind of bread try:

This bread roll recipe and its principles can also apply to any type of savoury bread, including rolls, loaves or any other shape of bread. Just shape the dough as you please once its ready. I also like to add extra ingredients to my bread to give it a more interesting flavour. A couple of teaspoons of herbs, spices, nuts etc can be added to the flour at the start of the recipe. My favourites are:

  • Focaccia bread (rosemary)
  • Tiger bread (cheese) 
  • Olive bread
  • Walnut bread
  • Pita bread (onion seed)
  • Artisan bread
  • Wholemeal roti bread

If you enjoy making your own bread why not try making your own homemade fresh pasta.

Let me know what you think of this recipe by leaving a comment and star rating below. You can also pin the recipe on pinterest.

 2hr45m to produce recipeUnder 200 calories recipevegetarian recipe

📖 Recipe

homemade bread rolls
Print

Easy Bread Rolls Recipe

Easy bread rolls recipe! Made from scratch with store cupboard ingredients, these tasty, bake at home bread rolls are perfect for serving up at a dinner party or alongside your soup. Made in a traditional yet simple way theres no bread machine or dough hook here; just simple bread-making, from scratch, using your hands.
Course lunch, side, Side Dish
Cuisine British
Prep Time 2 hours 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings 8 rolls
Calories 113kcal

Ingredients

  • 150 ml (⅔ cup) warm semi-skimmed (2%) milk
  • 1 tablespoon Olive oil
  • 1 teaspoon Caster sugar
  • 225 g (1 ½ cups) Strong white bread flour
  • 1 teaspoon Crushed sea salt
  • 10 g Fresh yeast or 7g (2 ¼ tsp) sachet of dried yeast
  • Extra oil for oiling work surface and bowl do not use flour
  • 1 egg and a splash of milk for glazing
  • Poppy seeds or sesame seeds to decorate optional

Instructions

  • First, gently warm 150ml of semi-skimmed (2%) milk to body temperature (37°C), either on the stove or in the microwave. Test temperature with your finger. If it feels too hot allow to cool before using.
  • Next add 1 tablespoon olive oil and 1 teaspoon caster sugar to the milk. Then add the yeast and stir gently to dissolve. Leave for a couple of minutes to allow the yeast to activate. TIP: if using fresh yeast gently rub it between your fingers, once its in the milk, in order to fully dissolve.
  • Next sieve the flour and salt together into a large mixing bowl. Mix well using tips of fingers or a whisk.
  • Next add the milk and yeast mixture to the flour a little at a time (add ¾ initially) and mix using finger tips or a wooden spoon. Add enough liquid until it starts to come together and forms a nice sticky dough. Be careful not to squeeze the dough with your hand as it starts to come together. Ensure you incorporate all flour from bottom and sides. Gradually add remaining milk making sure all the yeast has been added. Use luke warm water if more liquid is required (better to be too wet than too dry).
  • Drizzle a bit of oil on a clean work surface to prevent the dough from sticking. Turn the dough out onto the oiled work surface and knead for 10 minutes by hand until smooth and elastic. TIP: test if the dough is ready by rolling into a ball then press into the centre with your finger. The dough should give an exaggerated bounce back.
  • The 1st prove: Place the dough in a lightly oiled bowl and cover with cling film and leave in a warm place to double in bulk, this will take approx. 1 hour.
  • After an hour remove the cling film and hit dough firmly with your hand to knock back. This will release the built up CO2. Turn out onto the work surface and use finger tips to flatten then roll into an even sausage shape. Use a large knife to halve, halve again and halve again into 8 even pieces. TIP: If you want to be really even with your rolls you can weigh each piece to check they are the same size.
  • To create the roll shape place the first piece of dough on the work surface and then place the flat of your hand on top. Make a circular motion and gradually move in your thumb and allow knuckles to rise, creating a smooth sphere. Make sure you press quite firmly in order to remove creases. Repeat with each piece of dough.
  • The 2nd prove: Place the rolls onto a lined or greased baking tray. Brush rolls with egg wash (1 egg whisked with a bit of milk) and sprinkle with sesame seeds or poppy seeds if desired. Cover tray with lightly oiled cling film. Leave them in a warm place until they appear well risen (30 mins).
  • Pre heat the oven to 180°C (FAN) (350°F) whilst waiting for the second prove.
  • After 30 minutes you should see a rise to the bread rolls. Add a tiny pinch of sea salt to the top of each roll then bake for 25 minutes - check at 15 minutes. Bake until the bread sounds hollow when tapped on the bottom. TIP: Spraying the oven with water at regular intervals can help create a better crust.
  • Cool on a rack before devouring. And don't forget to enjoy that freshly baked bread smell 🙂

Notes

Recipe tips:

Fully dissolve the yeast: Fresh yeast can sink to the bottom of the liquid and not fully dissolve. Check this by mixing with your finger tips - tracing the bottom of the milk vessel ensuring no clumps of yeast are stuck at the bottom.
Mix the salt into the flour rather than the milk: Salt will add flavour to the rolls but can kill the yeast, so best to mix and disperse this in the flour before the milk is added.
Use oil not flour on your work surface: When kneading the dough use oil on the work surface to stop it sticking. Don’t use flour as this will dry out the dough and a sticky dough is preferable when bread making.
Even bread rolls: To create evenly sized bread rolls you can weigh each piece of dough once you have halved into 8 pieces. However, rolling the dough into a sausage and then halving 3 times is usually pretty accurate.
Crusty bread rolls: To create a better crust on your rolls you can spray the inside of the oven with water a regular intervals during baking. Or place a roasting tin at the bottom of the oven and fill with water at the start of baking.

Frequently asked questions:

Why does the milk need to be warm? The warm milk allows the yeast to activate. However, if its too hot (more than body temperature) it will kill the yeast.
Why is there sugar in this recipe? Sugar added to the milk will feed the yeast and help it to activate properly. Yeast needs food, warmth and moisture to activate. The sugar is the food and the milk is the warmth and moisture.
Why do we knead dough? Kneading is one of most important stages in bread making and provides the opportunity for the two proteins found in flour to come together and form gluten. It also allows the yeast to work its magic and release carbon dioxide (CO2). Use power from your shoulder to knead thoroughly, the dough will go slightly whiter as you knead. Stretch out to see if snaps or stretches, continue kneading until the dough becomes nice and stretchy.
How long should I knead the dough? Dough should be kneaded for at least 10 minutes. You will know when the dough has been kneaded enough when it becomes stretchy and elastic. The best test is to roll the dough into a ball and then press firmly into the centre with your finger. The dough should bounce back.
Why does bread need to be proved twice? Allowing the dough to prove just means to rest it and give it the opportunity to rise. Over proofing can produce unstructured or uneven bread. So the 1st prove should only be for around 1 hour. Knocking back (hitting the risen dough with your hand) removes the air meaning the dough can be handled again and shaped. A second prove allows the shaped dough to rise again, this usually requires less time (around 30 minutes). 
When is the bread ready? To test if the rolls are cooked through, carefully turn over and tap on the bottom. The roll should sounds hollow.
Why is my bread heavy? The main cause of heavy or dense bread is a lack of rise. Bread can have a reduced rise for a number of reasons including not enough protein, not kneaded for long enough, left to prove for too long, too much salt.
  • Not enough protein in the bread would mean less gluten and so not as much CO2 can be trapped. The protein content comes from the flour, which is why it is important to use a flour with high protein content (bread flour).
  • If the bread isn’t kneaded for long enough the gluten won’t have enough time to form and build up. In addition the yeast may not be fully activated.
  • If the dough is left to prove for too long the yeast can die (over-fermentation). Its important to only prove for an hour in the first prove and then just 30 minute in the second prove. If you want to do the first prove over night you can do this if you place the dough in the fridge. The cold slows down the fermentation process.
  • Too much salt can kill the yeast so stopping the formation and trapping of CO2.
Can you freeze bread rolls? Yes once baked and fully cooled you can freeze bread rolls. However, bread rolls are far better fresh out of the oven. Defrosted bread can have a slight stale texture to it. To freeze place rolls in a container or food bag and freeze for up to 3 months. To defrost remove from the freezer and leave on the side for an hour. Alternatively use the bread defrost function on a microwave.
bread rolls nutritional info

Nutrition

Serving: 51g | Calories: 113kcal | Carbohydrates: 24g | Protein: 4.2g | Fat: 2.3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Sodium: 320mg | Potassium: 96.8mg | Fiber: 0.9g | Sugar: 1.8g | Vitamin A: 3.8IU | Vitamin C: 0.4mg | Calcium: 67mg | Iron: 0.8mg

The post Easy Bread Rolls Recipe appeared first on ProperFoodie.

]]>
https://properfoodie.com/easy-mini-bread-rolls/feed/ 2
Pad Thai Noodles https://properfoodie.com/pad-thai-noodles/ https://properfoodie.com/pad-thai-noodles/#respond Tue, 29 Jan 2019 00:42:29 +0000 https://properfoodie.com/?p=8890 ADVERTISEMENT FEATURE FOR THAI TASTE. Get dinner on the table in less than 15 minutes with these amazing dinner kits from Thai Taste. Recipe kits include Thai favourites such as: Pad Thai noodles, Thai green curry, Thai red curry and Thai yellow curry. Each kit includes real, authentic, Thai ingredients and the basics to get your Thai...

Read More

The post Pad Thai Noodles appeared first on ProperFoodie.

]]>
ADVERTISEMENT FEATURE FOR THAI TASTE. Get dinner on the table in less than 15 minutes with these amazing dinner kits from Thai Taste. Recipe kits include Thai favourites such as: Pad Thai noodles, Thai green curry, Thai red curry and Thai yellow curry. Each kit includes real, authentic, Thai ingredients and the basics to get your Thai dish underway. Just add your choice of meat and vegetables.

pad thai noodles recipe with prawns

Meal kits

Cooking from scratch is great when you have the time and the inclination. If we're talking Thai then I love to make a spicy Thai green chicken curry with my own Thai green curry paste or even a refreshing mango salad with a zesty Thai dressing. However, life isn't always that fabulous.

Sometimes I'm home late, or I've not done the shopping, or sometimes I just really don't feel like cooking for hours on end. For those occasions its good to have something to hand thats quick, tasty, easy to make and cheap to buy - but isn't a take away or a ready meal. Thai Taste meal kits fit that bill perfectly, providing the basics to authentic Thai dishes but still allowing room for a bit of cooking and for a bit of artistic flare. And by that I mean the option to choose what goes into the dish in terms of meat and veggies. - Go wild if you like or keep it nice and simple.

For other quick and tasty one pan meals have a look at my super quick chicken and almond curry. easy Chicken Noodle Pho, healthy salmon and prawn linguine or how about a traditional dum-style fish biryani?

Easy pad thai kit from thai taste

Pad Thai Noodles Recipe

Each kit contains the the essentials to get you started, so all you need is some meat and a few chopped vegetables. I had a go at making the Pad Thai noodles kit, which is basically a Thai stir fry. The kit comes with rice noodles, Pad Thai sauce and a chilli and peanut mix. The Pad Thai meal kit would work with most meats or even with just vegetables if you prefer a meat-free option.

Chicken or prawns are my go-to stir fry option or even a mixture: chicken and prawn Pad Thai anyone?!! I opted for a prawn Pad Thai with this kit and added in a selection of veg including mangetout, yellow bell pepper, spring onion and fresh chilli. I also had an egg to scramble into the mix and some fresh coriander and lime wedges for serving.

prawns in pad thai

How do you make Pad Thai noodles?

  1. Finely chop your choice of fresh vegetables (mangetout, bell pepper and spring onion) and fresh chilli pepper.finely chop vegetables
  2. Cook Noodles in a pan of boiling water for 8 minutes or per packet instructionscook noodles in boiling water for 8 minutes
  3. Add oil, raw prawns (or other choice of meat) and chopped chilli to a pan on a medium heat and stir fry until prawns are pink. For vegetarian option replace the meat with extra vegetables such as bean sprouts, baby corn and carrot)stir fry prawns with a little oil and freshly chopped red chilli
  4. Add chopped vegetables and continue to stir fry. Then move Pad Thai ingredients to one side, crack in an egg and scramble.move the pad thai ingredients to one side of the pan, crack in an egg and scramble
  5. Add Thai Taste Pad sauce, the cooked noodles and the peanut mixadd the pad thai sauce
  6. Then stir together wellmix the pad thai
  7. Serve and garnish with fresh coriander. wedges of lime and extra freshly chopped chillienjoy your pad thai

Can you make Pad Thai ahead of time?

With the Thai Taste meal kit, you're already pretty much well on your way to a 'make ahead meal'. But to get it on the plate even quicker, the veg could be chopped earlier on and chilled in the fridge until needed. If using chicken this could also be diced in advance. However, I would only do this up to 24 hours beforehand and only with super fresh chicken. Prawns are even easier and don't require any pre preparation.

pad thai noodles

How do you make authentic Pad Thai sauce?

These recipe packs take all the hassle out of making that perfect Pad Thai sauce - as its already done for you! One of the sachets within the meal kit is a pre-prepared Pad Thai sauce, and its made with real, authentic, Thai ingredients. You just need to whack it the pan and give everything a good stir. However, if you are interested in making a Pad Thai sauce from scratch you can put one together quite easily with a few key ingredients. An in depth look into Pad Thai and its sauce as conducted by the Guardians Felicity Cloake concluded that the sauce requires a combination of fish sauce, tamarind and palm sugar. My own recipe for this will be available soon!!

Thai Taste meal kits

Meal kits are available now in Tesco, Asda, Waitrose, Sainsbury's and Ocado.

With thanks to Thai Taste for providing the meal kit for this post. All thoughts and opinions presented in this blog post are my own. I will only ever post about and link to foods and products I have tried and recommend myself.

 15 minutes to make recipe2 of 2 a dayHigh In Protein Recipebetter than takeaways recipe

📖 Recipe

pad thai noodles recipe with prawns
Print

Pad Thai Noodles with Prawns

Get dinner on the table in less than 15 minutes with these amazing dinner kits from Thai Taste. Recipe kits include Thai favourites such as: Pad Thai noodles, Thai green, Thai red and Thai yellow. Each kit includes real, authentic, Thai ingredients and the basics to get your Thai dish underway. Just add your choice of meat and vegetables.
Course Dinner, Main Course
Cuisine Thai, Thailand
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 476.8kcal

Ingredients

  • 1 Thai Taste Pad Thai Meal kit
  • 1 packet Rice noodles (from Thai Taste meal kit)
  • 1 ½ tablespoon Oil
  • 250 g King prawns (Raw)
  • 1 Red chilli pepper (deseeded and finely chopped)
  • 80 g Mangetout (chopped)
  • 150 g Yellow bell pepper (diced)
  • 5 Spring onions (sliced) (40g)
  • 1 Large Egg
  • 1 Sachet Pad Thai sauce (from Thai Taste meal kit)
  • 1 Sachet Peanut and chilli mix (from Thai Taste meal kit)
  • ½ Juice of a lime
  • 1 bunch Fresh coriander to serve
  • Extra lime wedges, chilli and spring onions for toppings

Instructions

  • Start by preparing the noodles according to the kit instructions: Empty noodles into a small pan, add a dash of oil and cover with boiling water, then simmer for 8 minutes or until cooked.
    cook noodles in boiling water for 8 minutes
  • Once cooked, drain the noodles and run through cold water to cool and set to one side.
  • Next heat a tablespoon of oil in a large shallow pan or wok. Add the King prawns and chopped chilli and str fry until prawns turn bright pink.
    stir fry prawns with a little oil and freshly chopped red chilli
  • Immediately add the chopped vegetables and stir fry for another minute.
    add mangetout, bell pepper and spring onions and continue to stir fry on a medium heat
  • With the heat on a medium flame, move the prawns and veg to one side of the pad and crack the egg into the other side. Allow the egg to just start to turn white and slightly set and then scramble with a wooden spoon. 
    move the pad thai ingredients to one side of the pan, crack in an egg and scramble
  • Mix the cooked egg into the prawn and veg
  • Add the sachet of Pad Thai sauce from the Thai taste meal kit. As the sauce is quite salty no additional seasoning is required. Then add the cooked noodles and mix/toss together well.
    add the pad thai sauce
  • Next add the Thai Taste peanut mix and stir through.
    add the peanut mix
  • Finish with a squeeze of lime juice before serving with fresh coriander leaves, extra wedges of lime, chopped chilli and chopped spring onions.
    serve the pad thai

Video

Nutrition

Serving: 405g | Calories: 476.8kcal | Carbohydrates: 74.9g | Protein: 32.1g | Fat: 5.6g | Saturated Fat: 0.9g | Sodium: 1120mg | Sugar: 23g

The post Pad Thai Noodles appeared first on ProperFoodie.

]]>
https://properfoodie.com/pad-thai-noodles/feed/ 0
Chicken Pesto Pasta https://properfoodie.com/chicken-pesto-pasta/ https://properfoodie.com/chicken-pesto-pasta/#comments Thu, 27 Jun 2019 08:19:59 +0000 https://properfoodie.com/?p=10666 AD FEATURE FOR BELAZU. Chicken pesto pasta is an easy one-pan pasta recipe made with just 5 ingredients. The creamy pesto sauce that smothers this pasta recipe is made by simply combining Belazu Genovese pesto with a few spoonfuls of creme fraiche - easy and delicious.  Easy creamy pasta Chicken pesto pasta is a super...

Read More

The post Chicken Pesto Pasta appeared first on ProperFoodie.

]]>
AD FEATURE FOR BELAZU. Chicken pesto pasta is an easy one-pan pasta recipe made with just 5 ingredients. The creamy pesto sauce that smothers this pasta recipe is made by simply combining Belazu Genovese pesto with a few spoonfuls of creme fraiche - easy and delicious. 

chicken pesto pasta with belazu pesto

Easy creamy pasta

Chicken pesto pasta is a super quick and really easy, one-pan, pesto pasta recipe with just five ingredients! Its great for those occasions when you've had a long day and have no time or inclination to cook. You can literally throw this dish together in 15 minutes and you know it will taste great and fill you up.

A creamy pasta recipe is also the best thing to come home to when you're tired and hungry and its definitely one of my favourite comfort foods. Plus a pesto pasta recipe is always so reliable as I nearly always have both of these ingredients in my cupboard. When I'm super hungry and in need of some really creamy pasta I just can't resist a creamy mushroom pasta or a creamy spiced cajun chicken pasta. There are also occasions when I want something a little lighter and so I like to rustle up a rustic pea pasta or a healthy salmon and prawn linguine with spiralized courgette..

pesto chicken pasta

What pasta is best with pesto?

Shorter pasta shapes like shells, penne or bow tie pasta are perfect for pesto. They can hold the sauce and they also stir together without to much fuss. That said, most pasta will go well with pesto. So if you happen to have spaghetti or tagliatelle to hand then this will also work perfectly well. In this recipe I have used tagliatelle, which does require a bit more care when tossing together with the creamy pesto sauce. But this usually works best with a ladle of pasta water added to help loosen the sauce. Its also important to have enough sauce, which will fully coat the pasta.

If you have a little extra time and want to make this dish extra special then you could make your own homemade pasta! It makes for a much better taste and texture.

chicken pesto pasta one pan meal

Can you just add pesto to pasta?

This recipe is all about simple, quick cooking, which is made possible with ready made pesto. Pesto is ready straight out of the jar, so can just be spooned straight into your cooked pasta. Pesto can also be eaten cold and makes for a great pesto pasta salad. The pesto I have used in this recipe is Belazu Genovese pesto, which uses traditional recipe ingredients of Italian basil, aged PDO Parmigiano Reggiano and pine kernels. - Amazing!!

What ingredients do I need to make chicken pesto pasta?

For this really easy recipe you will need just 5 ingredients. Plus a bit of oil for cooking and some fresh parsley for a topping:

  • Onion
  • Chicken breast
  • Belazu Genovese pesto
  • Creme fraiche
  • Pasta

chicken pesto pasta

How to make chicken pesto pasta

  1. Start by placing the tagliatelle in a pan with boiling water. Cook according to the instructions or for 7-8 minutes for dried or 2-3 minutes for fresh pasta.
  2. Whilst the pasta is cooking place a large pan on a medium heat. Then fry 1 chopped onion until soft.
  3. Next add cubed pieces of chicken breast to the pan. Continue to cook until the meat is sealed all over.fry onions and chicken
  4. Keep the heat on medium and add a large tablespoon full of Genovese pesto and stir in well
    mix in genovese pesto
  5. Next turn the heat to low and add a tablespoon of creme fraiche.add a tablespoon of creme fraiche
  6. When the pasta is cooked transfer from the water to the chicken pesto pan. Add a ladle full of the pasta water as well to help loosen the sauce. Then toss together until the pasta is well coated with the pesto.stir in cooked pasta
  7. Sprinkle over some freshly chopped parsley and then serve topped with extra pesto and creme fraiche.top with extra dollops of pest and fresh parsley

Is pesto sauce bad for you?

Most of the calories in pesto come from fat. However, the fat provided by the pine nuts in pesto is mainly good fat (mono unsaturated and poly unsaturated fatty acids). Theses fats help to keep our hearts healthy. Pine nuts are also a good source of protein and fibre. The fat coming from the cheese is mainly saturated fats, which are the unhealthy type and should be consumed in moderation. As a complete recipe chicken pesto pasta is a good source of healthy fats, is high in protein, a good source of energy, and provides plenty of micronutrients such as potassium, vitamin A and vitamin K.

chicken pesto with tagliatelle

What goes well with chicken pesto?

As pesto is made with basil its safe to assume that serving this dish with fresh basil leaves would work rather well. In this recipe I went with fresh parsley, which has a slight bitter taste and so brightens the flavour of the creme fraiche and pesto.

Pesto originates from the province of genoa region in Italy, where they grow basil and have pesto on and with everything. - so go  crazy if you like and put your pesto with whatever you fancy - fish, risotto, sandwiches, lasagna - the options are endless.

Can you bake chicken with pesto?

Yes you can bake chicken with pesto. Just transfer the cooked pasta recipe to a baking dish. Then sprinkle over some grated parmesan and some breadcrumbs for extra crunch. Then bake in the oven for 20 minutes for a lovely chicken pesto pasta bake.

chicken pesto pasta

less than 15 minutes to make this recipeHigh in protein recipehigh in nutrients recipegood fats recipe

📖 Recipe

pasta with chicken pesto
Print

Chicken Pesto Pasta

Chicken pesto pasta is an easy one-pan pasta recipe made with just 5 ingredients. The creamy pesto sauce that smothers this pasta recipe is made by simply combining Belazu Genovese pesto with a few spoonfuls of creme fraiche - easy and delicious. 
Course Dinner, Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 707.3kcal
Cost £5.50 per portion

Equipment

  • Large pan for chicken pesto
  • Medium pan for pasta

Ingredients

  • ½ tablespoon Oil for cooking onions
  • 1 Onion 120g
  • 2 Chicken breast 500g
  • 1-2 tablespoon Genovese pesto
  • 1-2 tablespoon Creme fraiche
  • 200 g dried Pasta
  • Handful of parsley to serve optional
  • Extra pesto and creme fraiche to serve optional

Instructions

  • Start by placing the tagliatelle in a pan with boiling water. Cook according to the instructions, until al dente. Or for 7-8 minutes if dried pasta or 2-3 minutes if fresh pasta.
  • Whilst the pasta is cooking place a large pan on a medium heat and then fry 1 chopped onion in a little oil, until soft.
  • Next add cubed pieces of chicken breast to the pan and continue to cook until the meat is sealed all over.
    fry onions and chicken
  • Keep the heat on medium and add a large tablespoon full of Genovese pesto and stir in well

    mix in genovese pesto
  • Next turn the heat to low and add a tablespoon of creme fraiche. Check the amount of the pesto sauce - if you would like more add another tablespoon of both the pesto and creme fraiche.
    add a tablespoon of creme fraiche
  • When the pasta is cooked transfer from the water to the chicken pesto pan. Add a ladle full of the pasta water as well to help loosen the sauce and then toss together until the pasta is well coated with the pesto.
    stir in cooked pasta
  • Sprinkle over some freshly chopped parsley and then serve topped with extra pesto and creme fraiche.
    top with extra dollops of pest and fresh parsley

Video

Notes

Click here to view the traffic light Nutritional info chicken pesto pasta

Recipe tip:

Add a ladle full of starchy pasta water to the pan before serving. This will loosen the sauce, whilst keeping it silky smooth.

Can you bake chicken with pesto?

Yes you can bake chicken with pesto. Just transfer the cooked pasta recipe to a baking dish, sprinkle over some grated parmesan and some breadcrumbs for extra crunch. Then bake in the oven for 20 minutes for a lovely chicken pesto pasta bake.

Fresh pasta

If you have a little extra time and want to make this dish extra special then you could make your own homemade pasta! It makes for a much better taste and texture.

Nutrition

As a complete recipe chicken pesto pasta is a good source of healthy fats, is high in protein and provides plenty of micronutrients

Nutrition

Serving: 435g | Calories: 707.3kcal | Carbohydrates: 81g | Protein: 72.7g | Fat: 12.5g | Saturated Fat: 3.4g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 5.1g | Sodium: 200mg | Fiber: 1.3g | Sugar: 6.3g

PIN FOR LATERChicken pesto pasta made with Genovese pesto

The post Chicken Pesto Pasta appeared first on ProperFoodie.

]]>
https://properfoodie.com/chicken-pesto-pasta/feed/ 2
Thai Yellow Curry Paste https://properfoodie.com/thai-yellow-curry-paste/ https://properfoodie.com/thai-yellow-curry-paste/#respond Sat, 16 Nov 2019 18:07:00 +0000 https://properfoodie.com/?p=13462 Thai yellow curry paste is easy create at home using just a few basic ingredients and spices. This versatile paste can be used as the base for a number of different Thai curries and is great to have handy in the fridge ready for your next 'fakeaway' Thai curry night. Whip up this paste in...

Read More

The post Thai Yellow Curry Paste appeared first on ProperFoodie.

]]>
Thai yellow curry paste is easy create at home using just a few basic ingredients and spices. This versatile paste can be used as the base for a number of different Thai curries and is great to have handy in the fridge ready for your next 'fakeaway' Thai curry night.

Thai yellow curry paste in a dish with peppercorns in the background

Whip up this paste in just 5 minutes - see the video below to find out just how easy this is. Plus watch how you can produce three pastes from one. 

[feast_advanced_jump_to]

📖 Making Thai curry paste at home

Thai yellow curry paste is made by adding ground coriander, cumin, curry powder and black pepper to already made or store bought Thai red curry paste. Thai red paste is the starting block for all other Thai curry pastes; apart from Thai green curry paste, which stands alone.

Thai yellow paste is slightly milder than red paste, in both flavour and colour, and can be used in a number of Thai dishes:

Thai yellow curry paste in a small dish with spices at the side

👩🏻‍🍳 Recipe inspiration

Ive based this recipe on curry paste I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand.

On this cookery course I had access to a traditional Thai food market and used fresh, whole spices. I can’t say its always convenient to get out a pestle and mortar and grind whole spices into powders. Nor is it always possible to get hold of all the traditional Thai ingredients that I used in Thailand. However, It is possible to closely match ingredients and of course use pre ground spices for the curry and the Thai yellow curry paste, which is what I have done for this recipe. 

🥘 Ingredients you will need for this paste

Full ingredients & recipe instructions in recipe card below: Jump to Recipe

For 4-5 tablespoon of this paste recipe you will need the following:

  • 4 tablespoon Thai red curry paste
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon curry powder
  • Black pepper

Substitutions: If you don't have the time or the ingredients to make the red paste you can use a jar of shop bought paste instead.

🔪 Step by step instructions

  1. Take 4 tablespoon of the Thai red paste (homemade or shop bought) and place in a small bowl.4 tablespoon of red paste being spooned into a small mixing bowl
  2. To this add ½ teaspoon ground coriander, ½ teaspoon ground cumin, 1 teaspoon curry powder and some Black pepper. Stir together until fully combined.half teaspoon ground coriander being added to the bowl
  3. At this point, if you like, you can put aside half of the Thai yellow paste for making Thai Massaman curry paste. The rest can then be used to make Thai yellow curry or Panang curry.mixing together red paste with coriander, curry powder, cumin and black pepper to make thai yellow paste
  4. If not using the paste right away then transfer to an air tight jar/container and store in the fridge for 1 week or freeze for up to 3 months.

🌶 Can you substitute red curry paste for yellow?

Red paste is the main ingredient in yellow curry paste and so technically it is already the same paste but with a few extra ingredients added. These additional ingredients create a different flavour and ultimately determine the type of curry you are making (see above).

If you prefer to buy jarred curry paste but are struggling to find Thai yellow paste then yes jarred Thai red is a great substitute and you can use this recipe to turn the shop bought red paste into yellow paste.

♨️ Is red curry paste hotter than yellow?

Red paste is slightly hotter than yellow due to the extra milder ingredients being added to make yellow paste.

💭 Recipe tips

Blending paste: Use a small blender to make the red paste. If the ingredients don't blend together easily then add a bit of water or olive oil to help get it going.

Storage and steralisation: Sterilise some small jars for storing any extra paste. Wash jars in warm water then place on a baking tray and dry in a low oven for 5 to 10 minutes. Fill the jars with paste whilst they are still warm and seal with a lid (use marigolds to help with handling hot jars). Store in the fridge for up to one month. Alternatively place leftover paste in a clean, sealable container (no sterilisation) and store in the fridge for up to 1 week or in the freezer for up to 3 months. 

Scaling this recipe: This recipe assumes the use of this Thai red paste recipe, which makes around 8 tablespoon of paste. This recipe also assumes that you would like to save some of the Thai red paste as well as using it to make the Thai yellow paste. Therefore, this recipe calls for half of the red paste (4 tbsp) and will make enough paste to go into 2 curry recipes for serving 4 people. If you want don't want to save half of the paste but want to use it all to make Thai yellow, then double the rest of the ingredients in this recipe. For any other amount just remember that the amount of spices in this recipe is for 4 tablespoon of Thai red paste.

Make in advance: Curry pastes are great to make in advance as they store easily and can be used directly in whatever curry you are making as soon as you are ready to make it. I like to batch make my curry pastes and then split into small containers - each container has enough to make one curry for 4 people. these can be stored in the fridge or freezer (see above) and then called upon when needed. Frozen paste can be microwaved for a minute or 2 and ready to use right away.  

🍛 Other curry recipes you might like to try:

 15 minutes to produce recipeunder 100 kcalBetter than takeawaysgluten free recipe

📖 Recipe

Thai yellow curry paste
Print

📋 Thai yellow curry paste

Thai yellow curry paste is easy to make at home using just a few basic ingredients and spices. This versatile paste can be used as the base for a number of different Thai curries and so its great to have handy in the fridge ready for your next 'fakeaway' Thai curry night.
Course condiment, main meal, meal prep
Cuisine Thai, Thailand
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 tablespoon
Calories 12.1kcal

Ingredients

  • Thai yellow paste
  • 4 tablespoon Thai red paste made from the above
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon curry powder
  • Black pepper

Instructions

  • Take 4 tablespoon of the Thai red paste (homemade or shop bought) and place in a small bowl.
    4 tablespoon of thai red paste being spooned into a small mixing bowl
  • To this add ½ teaspoon ground coriander, ½ teaspoon ground cumin, 1 teaspoon curry powder and some Black pepper. Stir together until fully combined.
    1 teaspoon curry powder being added to bowl containing 3 tablespoon of thai red paste and half teaspoon of ground coriander
  • At this point, if you like, you can put aside half of the Thai yellow paste for making Thai Massaman curry paste. The rest can then be used to make Thai yellow curry or Panang curry.
    mixing together thai red paste with coriander, curry powder, cumin and black pepper to make thai yellow paste
  • If not using the paste right away then transfer to an air tight jar/container and store in the fridge for 1 week or freeze for up to 3 months.
    Thai yellow curry paste

Video

Notes

Blending paste: Use a small blender to make the Thai red paste. If the ingredients don't blend together easily then add a bit of water or olive oil to help get it going.
Storage and steralisation: Sterilise some small jars for storing any extra paste. Wash jars in warm water then place on a baking tray and dry in a low oven for 5 to 10 minutes. Fill the jars with paste whilst they are still warm and seal with a lid (use marigolds to help with handling hot jars). Store in the fridge for up to one month. Alternatively place leftover paste in a clean, sealable container (no sterilisation) and store in the fridge for up to 1 week or in the freezer for up to 3 months. 
Scaling this recipe: This recipe assumes the use of this Thai red paste recipe, which makes around 8 tablespoon of paste. This recipe also assumes that you would like to save some of the Thai red paste as well as using it to make the Thai yellow paste. Therefore, this recipe calls for half of the Thai red paste (4 tbsp) and will make enough paste to go into 2 curry recipes for serving 4 people. If you want don't want to save half of the Thai red paste but want to use it all to make Thai yellow, then double the rest of the ingredients in this recipe. For any other amount just remember that the amount of spices in this recipe is for 4 tablespoon of Thai red paste.
Make in advance: Curry pastes are great to make in advance as they store easily and can be used directly in whatever curry you are making as soon as you are ready to make it. I like to batch make my curry pastes and then split into small containers - each container has enough to make one curry for 4 people. these can be stored in the fridge or freezer (see above) and then called upon when needed. Frozen paste can be microwaved for a minute or 2 and ready to use right away.  
Nutritional info yellow curry paste

Nutrition

Serving: 13g | Calories: 12.1kcal | Carbohydrates: 1.3g | Protein: 0.8g | Fat: 0.7g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Potassium: 120.9mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 32.4IU | Vitamin C: 6.2mg | Calcium: 33.7mg | Iron: 1.7mg

The post Thai Yellow Curry Paste appeared first on ProperFoodie.

]]>
https://properfoodie.com/thai-yellow-curry-paste/feed/ 0
Steak and veggie BBQ skewers https://properfoodie.com/steak-veggie-bbq-skewers/ https://properfoodie.com/steak-veggie-bbq-skewers/#comments Fri, 08 Jun 2018 13:44:25 +0000 https://properfoodie.com/?p=6868 Ad feature for VERY LAZY Steak and onion BBQ skewers with smoked garlic and rosemary marinade, and veg and halloumi BBQ skewers with a spicy chilli marinade, served on a bed of green pesto quinoa Next up for my summer recipe collection is barbecued skewers with meat and veggie versions to please one and all!! For...

Read More

The post Steak and veggie BBQ skewers appeared first on ProperFoodie.

]]>
Ad feature for VERY LAZY

Steak and onion BBQ skewers with smoked garlic and rosemary marinade, and veg and halloumi BBQ skewers with a spicy chilli marinade, served on a bed of green pesto quinoa

BBQ skewers

Next up for my summer recipe collection is barbecued skewers with meat and veggie versions to please one and all!! For more summer recipe ideas have a look at my Stuffed peppers with couscous in cheese sauce, mint ice cream lollies, and some delightfully pink homemade Beetroot Hummus.

I love the smell of just-lit smoky coals on a barbecue, on a warm sunny day. I'm pretty sure for most people this will be the same - it sparks the memories of many a summer past with good food, refreshing drinks, relaxing times and plenty of laughs with friends and family. It usually means long days and sleeveless t-shirts and everyone finally getting chance to spend some good quality time in the garden - a rare occurrence in good old England.

rump steak and red onion Barbecue skewers

Having a couple of go-to BBQ recipes handy can make it a whole lot easier when thinking about an alfresco get-together. Now I know that I haven't yet managed to get around to a good burger recipe. However, burgers at a barbecue are just so expected. So, before even thinking about all the amazing burger creations that could go on a barbecue (And I promise I will at some point) I want to talk about BBQ skewers.

rump steak and veg Barbecue skewers with Very lazy dressing

BBQ skewers

Meat or veggie, cheese or onion, garlic or chilli, you can mix and match with skewers to your hearts content. Usually I either make mine all the same, or depending on whose dining and what leftovers I have in the fridge, I make a whole range with different meats and vegetables. But I think my favourite option is to leave out the sticks and cubed ingredients, then let my guests make their own!! You cant get better than that - saves time and everyone has fun and gets what they want.

rump steak and red onion BBQ skewers with pesto quinoa

The recipes below are for two of my favourite BBQ skewers: Steak & red onion, and Mediterranean veg with Halloumi. Very Lazy kindly send me some of their pastes and chopped ingredients to go with these skewers, which meant that adding a tasty marinade was super quick and easy.

For a chicken skewer option take a look at my chicken satay skewers.

Steak and Onion BBQ skewers with smoked garlic and rosemary marinade

Steak and onion BBQ skewers with Very lazy dressing

Very Lazy's jarred smoked chopped garlic is probably my favourite out of their range - it has such a wonderful flavour and it can go with or in just about anything. To make the marinade for the steak and onion skewers I mixed 1 teaspoon of the smoked chopped garlic with a teaspoon of olive oil, ½ teaspoon of dried rosemary, and a pinch of sea salt. Then drizzled over the skewers before cooking.

Mediterranean veg and halloumi skewers with spicy chilli marinade

veg and halloumi Barbecue skewers with Very lazy dressing

I love a bit of a spicy kick with my veg and halloumi skewers and the Very Lazy Chilli paste made this so easy to achieve. To make this marinade I just mixed together 2 tablespoons of the chilli paste with 1 tablespoon of olive oil and then poured evenly over the veg skewers before cooking.

No plans for a barbecue?? These skewers cook just as well in the oven!!

If you are serving the skewers as a main meal you may want a side to go with it - the recipes below include a pesto quinoa, which is a lovely summery accompaniment to both the steak and veg skewers.

🍖 Other steak recipes

 30 minutes to make recipeunder 500 calories recipeslow carb option recipe1 of 5 a day

📖 Recipe

BBQ skewers
Print

Steak and veggie BBQ skewers

Steak and onion BBQ skewers with smoked garlic and rosemary marinade, and veg and halloumi BBQ skewers with a spicy chilli marinade, served on a bed of green pesto quinoa
Course Dinner, Main Course, party food
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 People
Calories 250kcal

Ingredients

For the Steak and Onion Skewers

  • 300 g rump steak
  • 2 small red onions 150g
  • 1 teaspoon Very Lazy smoked chopped garlic
  • 1 teaspoon olive oil
  • ½ teaspoon dried rosemary
  • Pinch sea salt

For the Veg and Halloumi Skewers

  • 1 Red bell pepper deseeded (100g)
  • 1 small courgette 150g
  • 2 large mushrooms 60g
  • 150 g halloumi cheese
  • 2 tablespoon Very Lazy chilli paste
  • 1 tablespoon olive oil

For the green pesto quinoa

  • 100 g dried quinoa
  • 200 ml boiling water
  • 1 tablespoon pesto
  • Juice from half a lime

Extras:

  • Fresh basil leaves and pine nuts if desired

Equipment

  • Barbecue if barbecuing - can be baked in the oven
  • 4 wooden or metal skewers

Instructions

To make steak and onion skewers:

  • Light the barbecue or pre heat the oven to 180 degrees C.
  • If using wooden skewers, soak these in tap water for a few minutes to prevent them from burning during cooking.
  • Cut the steak and onion into cubes. Try to make the onion and steak similar sizes (particularly if sealing off in a pan before barbecuing or roasting). Larger bits of onion may get in the way of sealing the steak properly in the pan.
  • Thread the steak and onion alternately onto two of the skewers, try to have even amounts on each skewer. Place on a baking tray.
  • In a small bowl or cup mix together the smoked garlic, oil, rosemary and sea salt. Then drizzle over the skewers. Refrigerate if not cooking right away.
  • To cook the skewers on the barbecue, place directly on the grill shelf of your barbecue, over hot coals and cook on each side for 5-7 minutes. Then serve. If cooking in the oven you can briefly fry off in a pan first, but this is optional. This gives a nice charred finished and also seals the steak. To cook through place back on the baking tray and cook in the centre of the preheated oven for 15 minutes.

To make the veg and halloumi skewers

  • Light the barbecue or pre heat the oven to 180 degrees C.
  • If using wooden skewers, soak these in tap water for a few minutes to prevent them from burning during cooking.
  • Cut the pepper and halloumi into cubes, halve the 2 mushrooms, and cut the courgette into circles and then halve these into semi circles. Try to make the cut ingredients similar sizes for even cooking later on.
  • Thread the pepper, courgette and halloumi alternately onto two of the skewers, and add the halved mushrooms and 2 evenly spaced points on each skewer. Try to have even amounts on each skewer. Place on a baking tray.
  • In a small bowl or cup mix together the chilli paste and oil. Then drizzle over the skewers. Refrigerate if not cooking right away.
  • To cook the skewers on the barbecue, place directly on the grill shelf of your barbecue, over hot coals and cook on each side for 5-7 minutes. Then serve. To cook in the oven leave the skewers on the baking tray baking tray and place this directly in the centre of the preheated oven. Cook for 20 minutes or until the veg is slightly charred and the halloumi has started to brown.

To make the green pesto quinoa

  • If you are serving the skewers as a main meal you may want a side to go with it - pesto quinoa is a lovely summery accompaniment to both the steak and veg skewers.
  • Place the dried quinoa in a small pan and add the boiling water. Place on a medium heat and cover with a lid. Simmer for 10 minutes or until all the water has been absorbed. Then leave to rest for 10 minutes by placing the pan to one side and leaving the lid on.
  • After 10 minutes remove the lid, squeeze in the lime juice then fluff the cooked quinoa with a fork. Add the pesto and mix well. Serve with the skewers. Add fresh basil leaves and pine nuts for decoration.

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 7.2g | Protein: 34g | Fat: 9.5g | Saturated Fat: 3.1g | Sodium: 480mg | Sugar: 9.5g

PIN FOR LATER

steak and veggie summer BBQ skewers

The post Steak and veggie BBQ skewers appeared first on ProperFoodie.

]]>
https://properfoodie.com/steak-veggie-bbq-skewers/feed/ 6
Mini pizza for the school holidays https://properfoodie.com/mini-pizza-school-holidays/ https://properfoodie.com/mini-pizza-school-holidays/#comments Fri, 20 Jul 2018 11:05:50 +0000 https://properfoodie.com/?p=7126 AD FEATURE FOR LOVELL HOMES A mini pizza recipe: perfect for the school holidays and little helping hands. Cook with the kids, make homemade dough and add your own toppings Summer holidays The summer holidays are here and I've been thinking about a few recipes to help keep the kids entertained and well fed. Whilst...

Read More

The post Mini pizza for the school holidays appeared first on ProperFoodie.

]]>
AD FEATURE FOR LOVELL HOMES

A mini pizza recipe: perfect for the school holidays and little helping hands. Cook with the kids, make homemade dough and add your own toppings

mini pizza freshly made at home

Summer holidays

The summer holidays are here and I've been thinking about a few recipes to help keep the kids entertained and well fed. Whilst I don't profess to be an expert I do know that I loved anything pastry/dough/messy flour related when I was a kid - and so, I felt that a mini pizza recipe with homemade dough would be a great recipe to kick off with. This recipe will also go amazing well with some easy, homemade beetroot hummus and summery BBQ skewers.

mini pizza_

For a kid-friendly, healthy summer dessert why not try making your own ice cream lollies. Or for something not so healthy but great for a summer holiday treat: Dairy milk cookies.

homemade mini pizza with homemade dough

Pizza dough

The dough for this recipe is super, super easy and takes minutes to mix together. Once the dough is formed its left to prove (rise) for an hour. If the dough has been kneaded well for at least 10 minutes then it will always double or maybe even triple in size. During this time the toppings can be prepared ready for your little helpers to decorate their own mini pizzas.

easy meal prep with furi

Chopping

Over the last 2 or 3 weeks I've had the opportunity to try out the Furi range of knives. If you're after a good set of knives, read my review of Furi here. A good set of knives really does make for easier, safer and so much more efficient chopping.

slicing and dicing with furi

Making mini pizza

Once the toppings are chopped arranged them in little bowls ready to go on the mini pizza bases. Check the dough is well risen then knock out the air and divide into even pieces. The recipe below will allow for 16 mini pizzas. Roll each of the 16 pieces into round balls then use a rolling pin to roll out into thin round bases. Use plenty of extra flour on all sides of the dough and on the rolling pin to prevent sticking. Lay the bases on greaseproof paper before adding the toppings - its less messy and means that you can easily move the topped pizza from worktop to tray.

preparing mini pizza dough

And bake

Once rolled and topped the pizzas just need 10 minutes in a hot oven. Finish off with any extra fresh basil or fresh cheese (parmesan, feta), then serve and enjoy.

homemade mini pizza 2

 2 hours 15 minutes to makeBetter than take-aways recipe1 of 5 a dayvegetarian recipe

📖 Recipe

mini pizza freshly made at home
Print

Mini pizza for the school holidays

A mini pizza recipe perfect for the school holidays and little helping hands. Cook with the kids, make homemade dough and add your own toppings.
Course Dinner, Main Course, school holidays
Cuisine Italian
Prep Time 2 hours 5 minutes
Cook Time 10 minutes
Total Time 2 hours 15 minutes
Servings 16 mini pizzas

Ingredients

For the dough:

  • 500 g strong white bread flour or 00 flour
  • 7 g sachet of dried yeast
  • 1 teaspoon white caster sugar
  • 1 teaspoon crushed sea salt
  • 1 tablespoon Olive oil
  • 300 ml of luke warm water 75ml boiling and 225ml cold water
  • Extra flour for dusting and extra oil for greasing the bowl

For the pizza toppings:

  • 500 g carton of passata
  • Your choice of cheeses fresh mozzarella, grated mozzarella, grated cheddar, feta
  • Your choice of veggies and meats red onion, chorizo, sliced baby tomatoes, fresh basil leaves, courgette, red bell pepper

For garlic bread topping:

  • 2 garlic cloves skin removed and crushed
  • 1 tablespoon Olive oil
  • 1 teaspoon dried parley

Instructions

To make the dough:

  • In a large bowl, mix together the flour, dried yeast, caster sugar and sea salt. Make a well in the middle of the flour mixture and pour in the oil.
  • Prepare the luke warm water by mixing 75ml of boiling water with 225ml of tap water. Check the temperature with you finger tips – it should be slightly warm to the touch. Gradually add the water to the flour mix. Mix the flour with your fingertips in between each addition until all the water is combined to form a dough.
  • Flour the work surface and turn out the dough, the dough may seem slightly sticky at this point. Knead the dough for 10 minutes until it becomes smooth and no longer sticky. Shape the dough into a ball. Drizzle oil around the mixing bowl to prevent sticking and place the dough ball in the centre of the bowl. Cover with cling film and leave to prove (rise) for 1 hour.
  • After 1 hour, flour the work surface again, turnout the dough and ‘knock back’ (remove the air). Shape the dough into a ball again and then divide in half, in half again and then in half 2 further times to create 16 even pieces.
  • Line 2 or 3 baking trays with baking paper. Use your hands roll each of the 16 pieces of dough into little balls. Flour the work surface again and the dough balls then use a rolling pin to roll out each ball to a thin base. Place each base onto the lined trays. Depending on the size of the trays and how many bases you can fit, you may have to cook the pizzas in batches.

To make the pizzas and garlic bread:

  • Preheat the oven to 220 degrees C.
  • Add the passata sauce and a selection of toppings to each of the pizza bases. If making garlic bread mix the crushed garlic, oil and dried parsley in a mug or small bowl then spoon over a plain dough base (alternatively spoon over an unrolled ball of dough to make garlic dough balls).
  • Place the pizzas/garlic bread/doughballs in the oven and bake for 10 minutes or until golden brown and with the cheese fully melted. Serve and enjoy!

PIN FOR LATER

Mini pizza for the school holidays make your own dough and add your own toppings

The post Mini pizza for the school holidays appeared first on ProperFoodie.

]]>
https://properfoodie.com/mini-pizza-school-holidays/feed/ 9
Amarone Risotto https://properfoodie.com/amarone-risotto/ https://properfoodie.com/amarone-risotto/#comments Thu, 14 Sep 2017 08:03:04 +0000 https://properfoodie.com/?p=4762 Our Italian wedding breakfast: Little pearly grains of soft risotto rice gently stewed in butter and Amarone red wine, topped with freshly grated parmesan cheese and chopped parsley Italian wedding planner: 'Dream Academy': Dream Academy Wedding venue: Villa Mosconi Bertani, Verona Before I get going with this gorgeously irresistible, wine-filled Amarone risotto I just wanted...

Read More

The post Amarone Risotto appeared first on ProperFoodie.

]]>
Our Italian wedding breakfast: Little pearly grains of soft risotto rice gently stewed in butter and Amarone red wine, topped with freshly grated parmesan cheese and chopped parsley

Valpolicella red wine risotto

Italian wedding planner: 'Dream Academy': Dream Academy

Wedding venue: Villa Mosconi Bertani, Verona

Before I get going with this gorgeously irresistible, wine-filled Amarone risotto I just wanted to mention that: I GOT MARRIED!! 😆

The inspiration for this risotto comes from our Italian wedding breakfast and so I feel it is entirely appropriate to give you a little background wedding story in order to set the scene.

An Italian Wedding

On the 26th August 2017 I officially became Mrs Jones when I married my best friend and soul mate: Ben. Its a day neither of us will ever forget.

We were married on a small island in the middle of a picturesque lake, set in the Gardens of a Veronese Villa in Northern Italy. A location we picked and fell in love with well over a year ago.

groom and groomsmen waiting on te island villa bertani

I arrived as expected in a sleek white car, slightly late and as giddy as a little girl waiting for Santa on Christmas Eve.

Bride in the car

[- Me after a good 5 hours of hair and make-up prep, finished off with a good amount of wriggling and straining in order to get into my dress in the Italy heat.]

Arriving at the point in time that we had been planning for the last year and a half, was certainly nerve racking and very emotional. . . We were about to become husband and wife!

wedding at Villa Bertani Italy

I can't tell you how incredible the whole event was for both of us. A whirlwind day of one magical experience after another. Amazing musicians, perfect weather, immaculately dressed groomsmen, stunning bridesmaids, striking flowers . . . you get the idea.

bride and bridemaids and villa bertani

music at villa bertani

Basically, I loved every bit of our amazing Italian wedding and yes I may even brag a little and burst with pride at the whole darn thing. But if a bride can't be boastful and overjoyed on her wedding day, then when can she?

wedding in a vineyard

Italian wedding food

So, what about the food. Yes the food!! Other than actually getting married, the food was one of the most important parts for Ben and I. We love Italy and we love Italian food even more. So our Italian wedding day just had to erupt with the most amazing representation of all kinds of Italian foods imaginable. The canapés (and I say canapés but it was more like a feast fit for the 5000) were a stunning array of cheeses, meats, stews, flat breads, and so many more delicious things, which I would care to remember in more detail had I been allowed the appetite of my normal self. As it were, the emotions of the day were clearly too much for my startled stomach. However, just to look and see our guests enjoy each new found foodie delight was more than enough.

italian wedding canapes villa bertani

The sit down meal had been carefully selected by myself and Ben a few months earlier. We stuck to the traditional Italian meal structure of pasta course, risotto course, main course and dessert. Basically it was not really the time to be in a restrictive dress or to be feeling too excited to eat. . .

With the right posture and a steady pace I was able to do my usual trick and clear every last morsel.

This was one meal that I was not going to waste.

Amarone risotto

And now, back home in rainy Glossop, the distant sounds of the mandolin, the fading yellow light from the August sun, and the aroma of risotto rice gently stewing in a rich Amarone red wine are all I can think about. So, lets not waste any more time and lets get down to business: my version of the amazing, primo piatto (first course) Amarone Risotto dish that stole my stomach (my heart was already taken) on our Italian wedding day.

How to make Amarone Risotto

Amarone, the most highly regarded wine of the Valpolicella area in Northern Italy. Followed closely by the Valpolicella Ripasso and Valpollicella classico, the deep, sweet flavours of this type of wine, had us both at Hello. Not that we have a great knowledge of wines, but we have been lucky enough to participate in a few Italian wine tastings over the last few years. So we have a reasonable idea of what we do and don't like. (More on wine tasting to follow in another post shortly!)

Amarone wine risotto

In Italy the pairing of wine with food is essential, this is most clearly demonstrated in this wonderful dish where the wine is the main ingredient and star of the show. Using good quality wine in recipes is one of the most important things I have ever learnt about cooking. Scraping together a few extra pennies for the Amarone wine in this particular recipe is totally worth it. However, if the Amarone is a little out of your price range, the Ripasso or even Classico are considered excellent alternatives.

Arborio rice gently stewed in butter and amarone red wine

Amarone risotto ingredients

This stunning and moreish plate of sweet Amarone risotto can be recreated with just a few basic ingredients. With a little patience and time taken over the addition of the wine and stock, a beautiful mound of food can be created. A mound of food that will no doubt be appearing regularly at our table from now on.

Amarone listed ingredients

Cooking the perfect risotto

Risotto is one of the first dishes I ever made as a young kitchen explorer. My first attempts were always very appealing to me, although probably slightly sloppy and overcooked. But over the years I have observed and practised the best techniques for cooking this delicious grain, and I'm always striving to spoon out the best silky, smooth, al dente risotto dish as is possible.

Amarone risotto

So first things first: BUTTER. Yes butter. No risotto is complete with out the rich starting point of a good helping of melted butter. The butter is also used to "awaken the rice". Coating the uncooked grains with the warmed butter helps to soften the grain and allow it to soak up liquids more easily. And the aim of this recipe: get the wine into the rice!!

amarone red wine risotto vertical

I used both stock and wine (more of the latter) as the liquid ingredients for this recipe. Adding the liquid a bit at a time and allowing the rice to absorb each addition before adding the next. Generally this is considered the best technique for producing perfectly cooked risotto rice. A quick simmer with the lid on, after the final addition, will ensure that the grains are cooked to just the right point and that they are sitting snugly in a rich, thick wine sauce.

Bellissimo!

Our wedding planner

Before I leave you to consider this luscious Amarone risotto for your next meal, I must mention and thank our wonderful Italian wedding planner: Marion Hunter. If you are yet to walk down the aisle and if you ever find yourself considering a wedding in Northern Italy I would highly recommend you check out Marion's services. We will never ever forget our magical day and will be forever grateful to Marion for her dedication and commitment to our wishes and dreams. Thank you Marion!

Find out more about Marion and her company 'Dream Academy' here: Dream Academy

Wedding venue: Villa Mosconi Bertani, Verona

Verona wedding

Find out what we got up to on our Italian Honeymoon at Torciano Winery, in San Gimignano and in Bologna.

Other risotto recipes you might like to try: Haddock and rosemary risotto, Mushroom risotto, leftover turkey risotto.

📖 Recipe

Arborio rice gently stewed in butter and amarone red wine
Print

Amarone Risotto

Little pearly grains of soft risotto rice gently stewed in butter and Amarone red wine, topped with freshly grated parmesan and chopped parsley
Course Dinner, lunch
Cuisine Italian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 People
Calories 785kcal

Ingredients

  • 1 large Onion 200g finely chopped
  • 2 cloves Garlic finely chopped
  • 50 g Butter
  • 250 ml of veg stock or beef stock if not sticking to a veggie recipe
  • 400 ml of Valpolicella Amarone red wine Can be replaced with Ripasso or Valpolicella Classico
  • 200 g Arborio risotto rice
  • 25 g freshly grated parmesan
  • 10 g fresh parsley roughly chopped

Instructions

  • Place a large shallow pan on a medium heat and add the butter. Once the butter has melted add the chopped onion and garlic then gently fry for a couple of minutes. As the onions begin to sweat down add the rice and mix well to allow each grain to be coated with the butter. Coating the uncooked grains with the warmed butter helps to soften the grain and allow it to soak up liquids more easily. And the aim of this recipe: get the wine into the rice!!
  • Next, with the pan still on a medium heat, add around ⅕ of the stock and ⅕ of the wine. stir and allow to simmer for a few minutes.
  • The liquid will quickly be absorbed by the rice, at this point add another helping (⅕) of stock and wine. Continue until all the liquid has been added, ensuring each addition is absorbed before the next is added.This usually takes around 20 minutes. After pouring in the last addition, place a lid on the pan and simmer for 5 minutes.
  • Taste your risotto and check the rice is cooked before mixing in half of the parmesan. Then taste and season if necessary.
  • Finally serve the risotto and top with the remaining parmesan and the parsley.

Video

Nutrition

Serving: 572g | Calories: 785kcal | Carbohydrates: 94.6g | Protein: 13.4g | Fat: 26g | Saturated Fat: 15.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.4g | Fiber: 3.6g

Arborio rice gently stewed in butter and amarone red wine

The post Amarone Risotto appeared first on ProperFoodie.

]]>
https://properfoodie.com/amarone-risotto/feed/ 16
Christmas honey glazed carrots and parsnips with Garlic and Thyme https://properfoodie.com/honey-glazed-carrots-parsnips/ https://properfoodie.com/honey-glazed-carrots-parsnips/#comments Sun, 24 Dec 2017 13:12:58 +0000 https://properfoodie.com/?p=5603 Delicious honey glazed carrots and parsnips with crushed garlic cloves and fresh thyme. This dish of little carrots and parsnips will be a real crowd-pleaser on your Christmas table this year. Christmas dinner sides Its Christmas Eve!! And theres just enough time for me to pop up one more recipe before I start on my...

Read More

The post Christmas honey glazed carrots and parsnips with Garlic and Thyme appeared first on ProperFoodie.

]]>
Delicious honey glazed carrots and parsnips with crushed garlic cloves and fresh thyme. This dish of little carrots and parsnips will be a real crowd-pleaser on your Christmas table this year.

honey glazed carrots and parsnips

Christmas dinner sides

Its Christmas Eve!! And theres just enough time for me to pop up one more recipe before I start on my own Christmas prep for tomorrow. Getting organised with all the side dishes is a great way to be able to concentrate on the star of the show on the actual day. Not only are these honey glazed carrots and parsnips super tasty and really pretty but they also really easy to make and can be prepared ahead of the big day.

Christmas carrots and parsnips honey roast root vegetables

Honey glazed carrots and parsnips

So along with my gorgonzola sprouts and a delicious Tia Maria Tiramisu dessert I'm also going to be preparing some honey glazed carrots and parnsips a day in advance. I love little baby carrots with a little tuft of green left on the end, however, standard carrots sliced into skinny batons will work just as well for this recipe.

garlic and thyme honey roast carrots and parsnips

Preparing root vegetables in advance

And this recipe really couldn't be any simpler - and it really will take away any hassle on the day and save on extra pots and pans to wash. The baby carrots need no special prep, they can go straight on tray along with a few sprigs of thyme and a couple of crushed garlic cloves. I used standard parsnips to go along with my carrots, which I roughly chopped into similar shapes and sizes as the baby carrots.

garlic and thyme carrots and parsnips

Once all the veggies are lined up - drizzle over a table spoon of honey, a table spoon of oil, a sprinkle of salt and pepper and then add a few dots of proper butter. Pop the whole lot into the oven and roast for 20 minutes. Easy!! Once cooked these can be transferred to a sealable container and refrigerated for up to 2 days.

honey roast carrots and parsnips prepared in advance

On the big day place your honey glazed carrots and parsnips back on a baking tray and reheat in the oven for 5 minutes - done and dusted 🙂 For more great Christmas Day prep ideas, check out my homemade cauliflower cheese, homemade Cranberry sauce and Honey glazed prawns starter. Or if you don't feel the need to roast a whole turkey try out my simple roast chicken recipe. And once Christmas is all over with don't forget to make good use of that leftover turkey with a Turkey sunshine risotto or Mulligatawny soup.

If you also happen to be stuck for ideas for your Christmas shopping, then check out my Christmas gifts for foodies - jam packed full of present ideas for the food lovers in your life.

Other Christmas recipe ideas

📖 Recipe

christmas carrots and parsnips
Print

Christmas honey roast root vegetables with Garlic and Thyme

Deliciously glazed honey roast root vegetables with crushed garlic cloves and fresh thyme. This dish of little carrots and parsnips will be a real crowd-pleaser on your Christmas table this year.
Course Christmas, Side Dish
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 People

Ingredients

  • 150 g baby carrots
  • 200 g parsnips
  • 3 whole crushed garlic cloves
  • A few sprigs of fresh thyme
  • 1 tablespoon olive oil
  • tablespoon of runny honey
  • 10 g butter
  • Salt and pepper

Instructions

  • Pre heat the oven to 180 degrees.
  • The baby carrots need no prep - place these straight onto a large baking tray. If you are using standard carrots then peel, remove the ends and chop into skinny batons. Place onto the tray.
  • To prepare the parsnips wash them thoroughly then remove the ends and chop into a similar size and shape as the carrots. Spread the parsnips evenly amongst the carrots.
  • Next peel 3 garlic cloves and gently crush each one by placing the flat side off the knife over the top of the clove and gently pushing on top with the palm of your hand. Add the cloves to the tray along with the sprigs of fresh thyme.
  • Drizzle the whole lot with olive oil and honey then roughly chop the butter into small cubes and dot around the tray. Finish with a pinch of salt and pepper.
  • Place the tray in the centre of the oven and roast for 20 minutes.
  • Once cooked remove from the oven and serve. If you are preparing in advance then allow the veggies to cool before transferring to a sealable container, then refrigerate for up to 2 days.
  • To reheat place the vegetables back onto a tray and bake in a 180 degree oven for 5 minutes.

PIN FOR LATER

Honey glazed carrots and parsnip root vegetables with garlic and thyme

The post Christmas honey glazed carrots and parsnips with Garlic and Thyme appeared first on ProperFoodie.

]]>
https://properfoodie.com/honey-glazed-carrots-parsnips/feed/ 2
Foil Pack Potatoes https://properfoodie.com/foil-pack-potatoes/ https://properfoodie.com/foil-pack-potatoes/#respond Wed, 19 Jun 2019 21:18:01 +0000 https://properfoodie.com/?p=10145 Foil pack potatoes cooked on the barbecue or roasted in the oven with a buttery, herb and garlic dressing. Crack open these mouthwatering potatoes at your next gathering and everyone will want the recipe! Foil pack potatoes The smell of these little potatoes will hit you way before you've even caught a glimpse of them....

Read More

The post Foil Pack Potatoes appeared first on ProperFoodie.

]]>
Foil pack potatoes cooked on the barbecue or roasted in the oven with a buttery, herb and garlic dressing. Crack open these mouthwatering potatoes at your next gathering and everyone will want the recipe!foil pack potatoes

Foil pack potatoes

The smell of these little potatoes will hit you way before you've even caught a glimpse of them. Theres no holding back the aroma of dried rosemary slowly baking away whilst nestled in foil with garlic and butter. Once the foil is unwrapped its usually a matter of second before they're all gone.

Roasting or grilling potatoes and veggies really brings out the best flavour and there are so many fantastic ways of doing this. My favourite is is oven baked cauliflower cheese with a creamy homemade cheese sauce. For something a little less fattening; Honey glazed carrots and parsnips cooked on a tray in the oven until perfectly caramelised by the heat, perfect for Sunday dinner or even Christmas day. Or how about roasted Cauliflower salad, which is very popular at the minute. This roasted cauliflower salad is a great dish for serving up at a party or to make your working lunch a little more interesting.

garlic and rosemary roast potatoes

Ingredients for foil pack potatoes

  • Baby potatoes
  • Olive oil
  • Dried rosemary
  • Fresh thyme
  • Whole garlic cloves
  • Sea salt
  • Butter
  • Fresh parsley

How to cook Potatoes in Foil Packets

  1. Pre heat barbecue grill to medium or oven to 200 degrees C. Chop potatoes into bite sized pieces then place in a bowl and mix with oil, seasoning, whole garlic cloves and dried rosemary.mix well to fully coat the potatoes
  2. Transfer the potatoes to a piece of foil, around 70cm in length. Bunch the potatoes in the middle of the foil and on top place 3 sprigs of thyme and 15g of cubed of butter.transfer to foil
  3. Bring the edges of the foil together and wrap.wrap and close foil
  4. Barbecue or roast for 40 minutes then remove from the grill or oven and open up the foil. Remove the thyme and add in more butter and seasoning then return to the grill or oven with the foil open.after 40 minutes unwrap and remove thyme, add more seasoning and butter
  5. Cook for a further 15 minutes or until golden brown then top with parsley and enjoy.bake open for a further 15 minutes the top with parsley

Can I cook foil packets in the oven?

Yes foil packets are perfect for oven cooking. Theres no need to prepare anything differently just place the foil pack on a tray before inserting into the oven.

roast garlic butter potatoes

Foil pack potatoes are the perfect side dish to your meat and 2 veg and so will go well with almost any meal. If you do have the Barbecue out then definitely pair this recipe up with a grilled porterhouse steak or how about grilled lamb chops with mustard, rosemary and garlic.

potatoes on the barbecue

These potatoes are also great with a lighter salad option or even just on their own. So next time you're having a barbecue make sure you get a pack of these on the grill!

Other potato recipes ideas

 1 hour to produceunder 500 kcal recipehigh in nutrients recipe

📖 Recipe

foil pack potatoes
Print

Foil pack potatoes

Foil pack potatoes grilled on the barbecue or roasted in the oven with a buttery, herb and garlic dressing. Crack open these mouthwatering potatoes at your next gathering and everyone will want the recipe!
Course Appetizer, party food, Side Dish, Snack, starter, sunday dinner
Cuisine American, British
Prep Time 5 minutes
Cook Time 55 minutes
0 minutes
Total Time 1 hour
Servings 4 people
Calories 196.8kcal

Ingredients

  • 660 g Baby potatoes chopped into bite size pieces
  • ½ tablespoon Olive oil
  • 1 tablespoon Dried rosemary
  • 3 Sprigs fresh thyme
  • 7 Whole garlic cloves no need to peel
  • Pinch of Sea salt and pepper
  • 30 g Butter
  • 20 g Fresh parsley

Instructions

  • Pre heat the barbecue to medium or oven to 200 degrees Chop the potatoes into bite sized pieces then place in a bowl and mix with oil, seasoning, whole garlic cloves and dried rosemary.
    mix well to fully coat the potatoes
  • Transfer the potatoes to a piece of foil, around 70cm in length. Bunch the potatoes in the middle of the foil. Place 3 sprigs of thyme and half (15of cubed of butter on top of the potatoes.
    transfer to foil
  • Bring the edges of the foil together and wrap, ensuring a tight seal all around. If the width of the foil isn’t long enough to wrap properly then double wrap with second piece of foil in the opposite direction.
    wrap and close foil
  • Place the foil directly onto the barbecue grill or if roasting place on a tray before inserting into the oven.
  • Grill or roast for 40 minutes then remove from the grill or oven and open up the foil. Remove the thyme and add in the rest of the butter and season again. Then return to the grill or oven with the foil open and cook for a further 15 minutes or until golden brown.
    after 40 minutes unwrap and remove thyme, add more seasoning and butter
  • Top with parsley and enjoy!
    bake open for a further 15 minutes the top with parsley

Video

Nutrition

Serving: 186g | Calories: 196.8kcal | Carbohydrates: 28.7g | Protein: 3.4g | Fat: 8.4g | Saturated Fat: 4.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.8g | Sodium: 160mg | Sugar: 2.4g

I first shared this Foil pack potatoes recipe on the Sunday Supper Movement site where I am a contributor.

foil pack potatoes baked in the oven with garlic cloves and served with butter and parsley

The post Foil Pack Potatoes appeared first on ProperFoodie.

]]>
https://properfoodie.com/foil-pack-potatoes/feed/ 0
Dragon Chicken https://properfoodie.com/dragon-chicken/ https://properfoodie.com/dragon-chicken/#respond Fri, 04 Oct 2019 18:31:59 +0000 https://properfoodie.com/?p=10991 Dragon Chicken is a spicy Indo Chinese recipe made with shallow-fried crispy chicken and a fiery, Asian marinade. Its an easy spicy chicken recipe that is perfect for a fake-away night in. Serve up as it is, over rice or stir fried with noodles. 👩🏻‍🍳 Why make this recipe Dragon chicken is a great go-to...

Read More

The post Dragon Chicken appeared first on ProperFoodie.

]]>
Dragon Chicken is a spicy Indo Chinese recipe made with shallow-fried crispy chicken and a fiery, Asian marinade. Its an easy spicy chicken recipe that is perfect for a fake-away night in. Serve up as it is, over rice or stir fried with noodles.

Chinese dragon chicken recipe in a bowl and topped with spring onions.
[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Dragon chicken is a great go-to recipe for something thats spicy, sweet and sticky all in one serving. With chunks of marinated crispy chicken and an unctuous tangy sauce, its a homemade Chinese chicken recipe that you'll want again and again.

For a night thats truly authentic and full of Chinese cuisine flare why not kick off with a chinese prawns or honey glazed griddled prawns starter.

🥘 Ingredients

This recipe makes enough Dragon chicken to serve 2 people:

For the chicken marinade:

  • 2 Chicken breasts (sliced into bite sized cubes)
  • 1 Egg
  • 1 tablespoon Garlic ginger paste*
  • 2 tablespoon Soy sauce
  • 1 teaspoon Chilli powder
  • 2 tablespoon Cornflour

For cooking the chicken

  • Walnut oil or sunflower oil for shallow frying

For the dragon sauce

  • ½ tablespoon Walnut oil
  • 1 small red onion
  • 2 teaspoon Garlic ginger paste*
  • 1 Red chilli pepper
  • 1 Green chilli pepper
  • 3 tablespoon Tomato ketchup
  • 1 teaspoon Honey
  • 1 tablespoon Sweet chilli sauce
  • 1 tablespoon Soy sauce
  • Handful of Cashew nuts
  • 3 spring onions

Ingredient notes

Measurements: For full instructions see the recipe card below and also use the toggle button to see the recipe in cups.

*Garlic ginger paste is a delicious ingredient in many dishes, especially Indo-Chinese recipes like this dragon chicken recipe! It is typically sold in a jar and can be found at most grocery stores. Or, if you are not able to find it, try using equal parts garlic paste and ginger paste sold separately.

How to make Garlic Ginger Paste: You can also make your own garlic ginger paste by mixing equal parts chopped garlic and chopped ginger with a little bit of oil in a food processor until it reaches a paste-like consistency.

Chilli peppers: Optional, leave out if you prefer less heat.

Spring onions and cashew nuts: Also optional and could be replaced with freshly chopped parsley.

🔪 Step by step instructions

  1. Mix together the marinade ingredients then stir in the raw sliced chicken and chill for at least 30 minutes.
  2. Add a cm depth of walnut oil to a hot wok on low heat. Shallow fry the marinated chicken until golden brown then remove with a slotted spoon and drain.
  3. Remove any left over oil from the pan to prepare for making the dragon sauce. Add half tablespoon oil to the pan then stir fry the red onion, garlic ginger paste and red and green chilli. Then stir in Ketchup, honey, sweet chilli sauce and soy sauce.
  4. Allow the dragon sauce to come to a simmer before stirring in the crispy chicken, then top with cashew nuts and sliced springs onions.
How to make Dragon chicken recipe step by step

💭 Expert tips

  • Before shallow frying the chicken heat the oil on a low heat. Test if the oil is hot enough by adding one piece of chicken. If the oil sizzles then its ready.
  • Add the chicken to the oil bit by bit to avoid the oil violently spitting everywhere.
  • If the sauce is still a bit thin after adding the chicken then simmer for a few minutes longer until it becomes thick and sticky.

❓ Frequently asked questions

What is dragon chicken?

Dragon Chicken is an Indo Chinese recipe, where the chicken is marinated in a sweet and sticky sauce before being shallow fried until crisp and then combined with a red and fiery dragon sauce. Its sweet and spicy dish you'll want to keep digging into!

What is shallow frying?

Shallow frying is a means of frying food without immersing it entirely in oil. Instead of covering it completely, the oil instead rises about half-way up whichever food you are frying. Many shallow-fried foods have a batter; in the case of our dragon chicken recipe, our cuts of chicken are instead coated with a thick, sticky marinade before frying.

How to store?

Transfer any leftover dragon chicken to a sealable container and store in the fridge for 2-3 days or freeze for up to 3 months.

How to reheat?

Thoroughly defrost overnight before reheating. Add a little water as needed when reheating to ensure the sauce doesn't dry up. Reheat in a pan on medium heat until piping hot.

Dragon chicken recipe in a pan topped with sliced spring onions.
Dragon Chicken Recipe

🍛 Other Asian recipes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Chinese dragon chicken recipe in a bowl and topped with spring onions.
Print

Dragon Chicken

Dragon Chicken is a spicy Indo Chinese recipe made with shallow-fried crispy chicken and a fiery, Asian marinade. Its an easy spicy chicken recipe that is perfect for a fake-away night in. Serve up as it is, over rice or stir fried with noodles.
Course Appetizer, fake away, Main Course, supper
Cuisine Chinese
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 2 people
Calories 287kcal

Equipment

  • Large mixing bowl
  • Wok or large frying pan

Ingredients

For the chicken marinade:

  • 2 Chicken breasts sliced into bite sized cubes
  • 1 Egg
  • 1 tablespoon Garlic ginger paste
  • 2 tablespoon Soy sauce
  • 1 teaspoon Chilli powder
  • 2 tablespoon Cornflour

For cooking the chicken

  • Walnut oil or sunflower oil for shallow frying

For the dragon sauce

  • ½ tablespoon Walnut oil
  • 1 small red onion
  • 2 teaspoon Garlic ginger paste
  • 1 Red chilli pepper
  • 1 Green chilli pepper
  • 3 tablespoon Tomato ketchup
  • 1 teaspoon Honey
  • 1 tablespoon Sweet chilli sauce
  • 1 tablespoon Soy sauce
  • Handful of Cashew nuts
  • 3 spring onions

Instructions

To marinade the chicken:

  • In a medium bowl mix together the egg, garlic ginger paste, chilli powder, cornflour, and soy sauce to form the chicken marinade
  • Add the raw sliced chicken to the marinade. Stir well so that the marinade fully coats the chicken. Place the marinated chicken in the fridge and chill for at least half an hour to allow the flavours to infuse.

To cook the chicken:

  • Add a cm depth of walnut oil to a hot wok on low heat. Allow the oil to heat up and then carefully add the marinated chicken to the oil, which will begin to sizzle and cook immediately. TIP: add the chicken bit by bit to avoid violently spitting oil.
  • Cook the chicken until golden brown and crispy then remove with a slotted spoon and drain on kitchen paper.

To make the Dragon Sauce:

  • Whilst the chicken is draining remove any left over oil from the pan and place back on the heat ready to make the dragon sauce. Begin the sauce by stir frying the red onion, garlic ginger paste and red and green chilli.
  • When the onions become soft add the Tomato Ketchup, honey, sweet chilli sauce and soy sauce, then stir together well.
  • Allow the dragon sauce to come to a simmer before stirring in the crispy chicken.
  • Cook for a further minute until thick and sticky, then top with cashew nuts and sliced springs onions.

Video

Notes

Garlic ginger paste: is a delicious ingredient in many dishes, especially Indo-Chinese recipes like this dragon chicken recipe! It is typically sold in a jar and can be found at most grocery stores. Or, if you are not able to find it, try using equal parts garlic paste and ginger paste sold separately.
How to make Garlic Ginger Paste: You can also make your own garlic ginger paste by mixing equal parts chopped garlic and chopped ginger with a little bit of oil in a food processor until it reaches a paste-like consistency.
Chilli peppers: Optional, leave out if you prefer less heat.
Spring onions and cashew nuts: Also optional and could be replaced with freshly chopped parsley.
What is shallow frying?
Shallow frying is a means of frying food without immersing it entirely in oil. Instead of covering it completely, the oil instead rises about half-way up whichever food you are frying. Many shallow-fried foods have a batter; in the case of our dragon chicken recipe, our cuts of chicken are instead coated with a thick, sticky marinade before frying.
How to store?
Transfer any leftover dragon chicken to a sealable container and store in the fridge for 2-3 days or freeze for up to 3 months.
How to reheat?
Thoroughly defrost overnight before reheating. Add a little water as needed when reheating to ensure the sauce doesn't dry up. Reheat in a pan on medium heat until piping hot.
Tips:
Before shallow frying the chicken heat the oil on a low heat. Test if the oil is hot enough by adding one piece of chicken. If the oil sizzles then its ready.
Add the chicken to the oil bit by bit to avoid the oil violently spitting everywhere.
If the sauce is still a bit thin after adding the chicken then simmer for a few minutes longer until it becomes thick and sticky.

Nutrition

Serving: 200g | Calories: 287kcal | Carbohydrates: 15.4g | Protein: 28.7g | Fat: 12.9g | Saturated Fat: 2g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 4.2g | Sodium: 760mg | Fiber: 1.2g | Sugar: 7.6g

I first shared this Dragon Chicken recipe on the Sunday Supper Movement site where I am a contributor. This post was first published in October 2019. Updated in October 2022 with improved step by step instructions and expert tips.

The post Dragon Chicken appeared first on ProperFoodie.

]]>
https://properfoodie.com/dragon-chicken/feed/ 0
Stuffed peppers with couscous https://properfoodie.com/stuffed-peppers-couscous-cheese-sauce/ https://properfoodie.com/stuffed-peppers-couscous-cheese-sauce/#comments Mon, 04 Jun 2018 23:01:05 +0000 https://properfoodie.com/?p=6829 FEATURED AD FOR THE ENGLISH PROVENDER CO. Roasted stuffed peppers bursting at the seams with giant pearls of couscous in a creamy cheese sauce and topped with a sweet tomato and chilli chutney Stuffed peppers recipe This definitely has to be classed as a summertime recipe for me, sunny days when the BBQ comes out...

Read More

The post Stuffed peppers with couscous appeared first on ProperFoodie.

]]>
FEATURED AD FOR THE ENGLISH PROVENDER CO. Roasted stuffed peppers bursting at the seams with giant pearls of couscous in a creamy cheese sauce and topped with a sweet tomato and chilli chutney

stuffed roasted pepper with couscous cheese sauce

Stuffed peppers recipe

This definitely has to be classed as a summertime recipe for me, sunny days when the BBQ comes out and its all about alfresco dining with friends!

When the sun starts to shine I cant help but start planning some great summer feast ideas. Starting off with these slightly charred, vegetarian stuffed peppers, packed full of creamy, couscous in cheese sauce - with a lovely dollop of sweet, tangy tomato chutney on the top. - Yes the cheese sauce, and couscous, and chutney did go all over my face, but its so worth it! (scroll to the end of this post to read about how I make my perfect cheese sauce).

I do love a good cheese sauce and I have a few other lovely meals that work so well with this silky smooth sauce. Obviously, the go-to cheese sauce recipe has to be leeks in cheese sauce with your Sunday roast. But its also a really great way to jazz up your sprouts at Christmas, and I also love a creamy cheese sauce in my fish pie - mmmm.

Stuffed peppers ingredients

To make this stuffed peppers with couscous recipe you will need a few simple ingredients:

  • Bell peppers
  • Giant couscous
  • Butter
  • Flour
  • Semi-skimmed milk
  • Cheddar cheese
  • paprika
  • cayenne pepper
  • Chutney
  • salt and pepper
  • Salad leaves

baked cheese sauce stuffed peppers and couscous

How to make stuffed peppers with cous cous

The basis of this stuffed pepper recipe is a simple cheese sauce

  1. Cut a lid out of the top of each pepper and use a spoon to remove the seeds and hollow out the insides.
  2. Cook the couscous in simmering water with the lid on for 15 minutes.
  3. Drain and set the couscous to one side
  4. Pre heat the oven to 180 degrees
  5. Make the cheese sauce (tips at the bottom of this post and full recipe instructions below).
  6. In a bowl mix together the cooked couscous and cheese sauce
  7. Spoon the couscous in cheese sauce into the peppers, replace the lids and place on a baking tray.
  8. Place the stuffed peppers in the oven and bake for 30 minutes or until slightly charred

What to serve with stuffed peppers?

This stuffed pepper recipe is packed with couscous and oozing with cheese sauce, although they are a great vegetarian option they are kind of on the heavy, indulgent side so a great accompaniment would be something light or even a salad.  My mango and avocado salad would be a good choice.

On the other hand if you were to substitute the couscous and cheese sauce and make stuffed peppers with rice then the dish would become a great side itself to chicken or beef or practically anything that gets thrown on the BBQ.  These BBQ skewers pair up rather nicely or check out my chicken, proscuitto and blackberry salad for a healthy option.

The English Provender company very kindly provided me with some of their delicious tomato chutney for this recipe - and it really paired up fantastically well with the Mediterranean flavours and velvety cheese sauce.  Why not add a dollop and make this a stand alone meal of its own.

couscous and cheese sauce in bell pepper

Low carb stuffed peppers

For a low carb alternative to this recipe the couscous could be replaced with a mince filling (mince turkey, mince chicken, mince beef) or for a slightly healthier option why not try quinoa stuffed peppers or even quorn stuffed peppers.

Can you freeze stuffed peppers before cooking?

Provided you have cooked the main elements of the dish already like the couscous or any meats you may have included, then it is OK to freeze your stuffed peppers.  Allow the stuffed peppers to cool after any cooking has taken place and place them into an appropriate container.  You can also use food bags to portion up your stuffed peppers as you please.  You can cook your stuffed peppers from frozen, if you wish to do this, cook them in the oven for an extra 15 minutes on top of the 30 minutes described in the recipe and make sure they are piping hot throughout before serving.

cheesy pepper and couscous with tomato chutney 2

How long will stuffed peppers last in the fridge?

If wrapped in cling film or sealed in a seal-able container you can store your stuffed peppers for up to 5 days without problem, i would recommend you consume them cooked fresh or freeze what you don't need to cook from scratch at a later date.

Can you reheat stuffed peppers?

These peppers are definitely best roasted in the oven from fresh or from frozen as the delicate bell peppers can become a little soft if microwaved.  Also depending on your fillings you should follow these basic rules:

  • Always refrigerate leftovers and aim to consume ideally within 3 days
  • never freeze food more than once
  • always completely defrost food before cooking
  • always make sure food is piping hot throughout before serving

couscous in cheese sauce stuffed peppers

Homemade cheese sauce

I absolutely adore cheese sauce, and it works so well in this dish. Cheese sauce can get a bad rep as being hard to make. But once you've made it, or at least made it wrong a few times and ended up manically trying to sieve out the lumps, then you eventually get the hang of it and realise it ain't so hard :-).

How to make the perfect cheese sauce

The first rule of cheese sauce making is to have equal amounts of butter and flour. Usually around 20-30g of each, but this depends on how much sauce you are making. Melt the butter in a small pan and then add the flour to form a paste.

The second rule is to remember that you want to try and keep your sauce thick and allow the milk to be absorbed into the paste. So next step, keep the pan on a low to medium heat and gradually begin to add the milk to the paste (around 1 pint of milk can be added to 30g butter and 30g flour). Stir quickly between each addition of milk, remembering to run the spoon all around the edges and base of the pan. As each addition of milk thickens, add a little more until all the milk has been added. At this point, you will have successfully made a white sauce.

The final rule is to make sure the flour has been fully cooked out (otherwise the sauce will have a slight floury taste). To cook out the flour, keep the white sauce on the heat and continue to stir until it just starts to boil. At this point the pan can be taken off the heat and the grated cheese can be stirred in to turn the white sauce to a cheese sauce. Then get adding it to your leeks, peppers, sprouts, fish pies or whatever else takes your fancy 🙂

 1 hour to make recipeunder 500 calories recipe1 of 5 a dayvegetarian recipe

📖 Recipe

couscous in cheese sauce stuffed peppers
Print

Stuffed peppers with couscous

Roasted stuffed peppers bursting at the seams with giant pearls of couscous in a creamy cheese sauce and topped with a sweet tomato and chilli chutney
Course Dinner, Main Course, starter
Cuisine American, Moroccan
Prep Time 30 minutes
Cook Time 30 minutes
0 minutes
Total Time 1 hour
Servings 6 People
Calories 319kcal

Ingredients

  • 6 medium sized bell peppers tops cut off and peppers hollowed out (save the lids for decoration if you wish)

For the couscous in cheese sauce

  • 200 g dried giant Israeli couscous (I used Merchant Gourmet Giant Couscous)
  • 400 ml boiling water
  • 30 g butter
  • 30 g flour
  • pint 350ml semi skimmed milk
  • 75 g cheddar grated
  • Pinch of sea salt and pepper
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Tomato chutney I used English Provender Tomato Chutney
  • Extra grated cheese for topping

To serve

  • Rocket or salad leaves

Instructions

To prepare the peppers

  • Cut a lid out of the top of each pepper around the main stem (use the stem to lift your lid off). Use a spoon to hollow out the peppers and fully remove all the seeds and pith. Set to one side ready to stuff later.

To prepare the couscous

  • Place a small pan on medium heat and add the couscous and boiling water. Bring to the boil then simmer with the lid on for 15 minutes - or for length of time stated on the packet. Keep an eye on this and top up the water if required. Once cooked, drain and set the couscous to one side.
  • Pre heat the oven to 180 degrees

To make the cheese sauce.

  • Melt the butter in a small pan and then add the flour to form a paste. Keep the pan on a low to medium heat and gradually begin to add the milk to the paste. Stir quickly between each addition of milk, remembering to run the spoon all around the edges and base of the pan. As each addition of milk thickens, add a little more until all the milk has been added. At this point, you will have successfully made a white sauce. Make sure the flour is fully cooked out of the sauce by continuing to heat and stir until it just starts to boil. At this point the pan can be taken off the heat and the grated cheese can be stirred in to turn the white sauce to a cheese sauce. Make sure the cheese has fully melted (briefly return to the heat if needed) then season wth salt and pepper and stir in the paprika and cayenne pepper.

Stuffing the peppers

  • Add the Cooked giant couscous to the cheese sauce and mix together well.
  • Next place your hollowed out peppers on a baking tray. Carefully spoon the couscous in cheese sauce into each of the peppers until full. Sprinkle a little extra grated cheese on the top of each pepper and then carefully and a teaspoon of tomato chutney on top of the cheese.
  • Place the stuffed peppers into the centre of the pre heated oven and roast for 30 minutes or until slightly charred on the outside.
  • Remove from the oven and add a little more chutney if desired then serve with rocket or salad leaves…..and the rest of your summer feast!!

Nutrition

Serving: 345g | Calories: 319kcal | Carbohydrates: 41.5g | Protein: 12.7g | Fat: 12.8g | Saturated Fat: 7.5g | Sodium: 360mg | Sugar: 11.7g

PIN FOR LATER

stuffed bell peppers with couscous in cheese sauce

The post Stuffed peppers with couscous appeared first on ProperFoodie.

]]>
https://properfoodie.com/stuffed-peppers-couscous-cheese-sauce/feed/ 4
5 minute Satay Sauce https://properfoodie.com/5-minute-satay-sauce/ https://properfoodie.com/5-minute-satay-sauce/#respond Sun, 20 Mar 2016 12:43:18 +0000 https://properfoodie.com/?p=1876 This satay sauce literally takes 5 minutes and is a great way to liven up your meal, particularly a chicken dish. Whats not to love with that delicious tahini and peanut butter going on. Its even freezer friendly, so get a few batches made and frozen, ready for those last minute dinner parties or BBQs....

Read More

The post 5 minute Satay Sauce appeared first on ProperFoodie.

]]>
This satay sauce literally takes 5 minutes and is a great way to liven up your meal, particularly a chicken dish.

Chicken satay sauce
Chicken satay sauce

Whats not to love with that delicious tahini and peanut butter going on.

Its even freezer friendly, so get a few batches made and frozen, ready for those last minute dinner parties or BBQs.

For a couple of ideas of how to use this great sauce check out my satay skewers and chicken satay platter with quinoa salad

How to make satay sauce

📖 Recipe

Chicken satay sauce
Print

5 minute Satay Sauce

Chicken satay sauce
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 2 tablespoon crunchy peanut butter
  • 2 tablespoon brown tahini sauce
  • 1 green chilli deseeded and roughly chopped
  • 1 garlic clove peeled and roughly chopped
  • 2 cm piece of fresh ginger peeled and roughly chopped
  • 15 g fresh coriander roughly chopped
  • 10 g of fresh mint leaves roughly chopped
  • 1 teaspoon light soy sauce
  • Juice of 1 lime
  • 2 tablespoon cold water

Instructions

  • Place all the satay sauce ingredients into a food processor and blitz together. Gradually add small amounts of cold water until a smooth consistency is reached.

The post 5 minute Satay Sauce appeared first on ProperFoodie.

]]>
https://properfoodie.com/5-minute-satay-sauce/feed/ 0
Smoked Salmon and Mackerel Fishcakes https://properfoodie.com/salmon-and-mackerel-fishcakes/ https://properfoodie.com/salmon-and-mackerel-fishcakes/#comments Sun, 11 Jun 2017 17:30:21 +0000 https://properfoodie.com/?p=4202 Salmon and mackerel fishcakes with creamy mashed potato and a crunchy layer of breadcrumbs, served with paprika chips and lemon mayo Its time to get out the frying pan and make room for some incredibly delicious salmon and mackerel fishcakes. Jam packed full of creamy mashed potatoes and chunky smoked fish, and delicately coated with...

Read More

The post Smoked Salmon and Mackerel Fishcakes appeared first on ProperFoodie.

]]>
Salmon and mackerel fishcakes with creamy mashed potato and a crunchy layer of breadcrumbs, served with paprika chips and lemon mayo

salmon fishcakes and paprika chips

Its time to get out the frying pan and make room for some incredibly delicious salmon and mackerel fishcakes. Jam packed full of creamy mashed potatoes and chunky smoked fish, and delicately coated with a crispy layer of breadcrumbs, the only problem you'll have is knowing when to stop. I honestly sat and ate 4 of these in one go without even the slightest bit of hesitation or thought for my waistline. They are just too good.

Delicious Magazine

Although I did make these amazing fishcakes with my own fair hands I cannot take all the credit - this is an adapted recipe from last months Delicious Magazine. These fishcakes were sitting proud as punch on the front cover of Mays edition and I knew as soon as I saw them that I had to give them a try.

salmon fishcakes and paprika chips

Fishcake meal prep

Not only did I find the fishcakes super easy to make but I was also able to make them up in advance and then leave them in the fridge until I was ready to cook and serve. Who doesn't love coming home to dinner already prepped and ready to go? They are also a great idea for a summer garden party: prep ahead, cook when needed, and handout as posh canapes. - definite winner.

Keeping an eye on the pennies

When I originally went shopping for these fishcake ingredients, my first hurdle came about when I saw the amount of hot smoked salmon required and then saw the price of said salmon. This is no cheap piece of fish and if you intend to make a few fishcakes for a few hungry mouths then hot smoked salmon alone may turn into a rather expensive affair. And so in order to keep a check of the purse strings I decided to halve the amount of salmon and make up the rest with the much cheaper (but no less tasty) smoked mackerel.

fishcake ingredients

And I will make no apologies for this, as the outcome in both taste and texture was superb. My other change to this recipe was the addition of red spring onions as well as the standard white spring onions. Only because they were sitting right next to the standard spring onions and looked so lovely and plump and purple.

salmon fishcake ingredients

Making the fishcakes

So the preparation for this dish couldn't be simpler. Firstly I made up a batch of creamy mashed potato (I just love mashed potato - I could eat it all day long). Then I prepared the fish, onions, lemon and herbs before placing everything into one bowl and mixing well.

fishcakes mixed ingredients

I divided the mixture into eight and then used my hands to make each eighth into a round ball. I placed all the balls onto a large board and then flattened and shaped into fishcakes.

making the fishcakes

Next I coated each fishcake with flour, whisked egg and breadcrumbs.

fishcakes dipped in flour eggs and breadcrumbs

And finally the fishcakes were fried off in a frying pan and served

salmon fishcakes homemade mayo and paprika chips

To complete the meal I also made the paprika chips and lemon mayo; recipes which were also provided by Mays edition of Delicious magazine.

salmon fishcakes homemade mayo and paprika chips

These fishcakes are so tasty and so easy to make and I'm sure they will be winner in any household and at any occasion.

For more potato cake recipe ideas check out my rosemary and pancetta sweet potato cakes

Other fish recipes

**Estimated nutritional information per serving and per 100g of fishcakes. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.

📖 Recipe

fishcakes with dill and lemon
Print

Smoked Salmon and Mackerel Fishcakes

Salmon and mackerel fishcakes with creamy mashed potato and a crunchy layer of breadcrumbs, served with paprika chips and lemon mayo
Course Dinner, lunch
Cuisine British
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings 8 fishcakes
Calories 637kcal

Ingredients

For the fishcakes:

  • 500 g maris piper potatoes peeled and cut into chunks
  • 30 g butter
  • 20 ml semi skimmed milk
  • 180 g hot smoked salmon fillet
  • 250 g smoked mackerel fillet
  • 1 tablespoon chives - finely chopped
  • 2 tablespoon fresh parsley chopped
  • 2 white spring onions finely chopped
  • 2 red spring onions finely chopped
  • 1 Zest and juice of lemon plus extra wedges for serving
  • 4 tablespoon flour
  • 2 medium eggs whisked
  • 200 g breadcrumbs
  • 3 tablespoon rapeseed oil for frying
  • 15 g fresh dill

For the paprika chips:

  • 800 g Maris piper potatoes skin on cut into thin chips
  • 2 teaspoon smoked paprika
  • 1 tablespoon olive oil

For the lemon Mayo:

  • 2 medium free range egg yolks
  • 1 teaspoon dijon mustard
  • 300 ml light olive oil
  • zest of 1 lemon and a teaspoon of juice
  • small handful of chopped fresh dill

Instructions

Preparing the fishcakes:

  • Place the chunks of potato into a pan of boiling water and simmer gently for 30 minutes or until soft. Drain, season and mash together with the butter and milk. Allow the mash to cool then transfer into a large bowl.
  • Flake the salmon and mackerel and add to the mash along with the chives, parsley, spring onion, lemon zest and lemon juice. Mix together well until all ingredients are spread evenly through the potato.
  • Divide the mixture into eight and use your hands to form 8 balls. lay the balls on a board and then flatten and shape into fishcakes.
  • Place the flour, whisked eggs and breadcrumbs into three separate dishes. take each fishcake and place in each of the bowls so to coat in flour, followed by egg and then breadcrumbs. Chill the fishcakes for at least 30 minutes before cooking. If preparing in advance, cover fishcakes with cling film and leave in the fridge up to 24 hours before frying off.

To make the lemon mayo:

  • In a large bowl whisk together the egg yolks and mustard and season. Continue to whisk and gradually add the oil. Dont add the oil too quick or the mixture will split. Once the oil has been whisked in, add the lemon zest and juice and whisk again. taste and add more seasoning, mustard, lemon if desired.

To make the paprika chips:

  • pre heat the oven to 180 degrees C. Place the sliced potato on a baking tray, drizzle with the oil and sprinkle over the paprika. Season if desired and then toss together to fully coat. Place the chips in the oven and bake for around 30 minutes. Check and turn at 15 minutes.

Cooking and serving:

  • After chilling, remove the fishcakes from then fridge. Heat the oil in a frying pan and fry the fishcakes for 3-4 minutes on each side or until golden brown. Drain on kitchen towel before serving with the paprika chips. Garnish with wedges of lemon and fresh dill.

Nutrition

Serving: 357g | Calories: 637kcal | Carbohydrates: 40.4g | Protein: 38.9g | Fat: 36.8g | Saturated Fat: 9.8g | Polyunsaturated Fat: 8.2g | Monounsaturated Fat: 14g | Fiber: 3.1g

The post Smoked Salmon and Mackerel Fishcakes appeared first on ProperFoodie.

]]>
https://properfoodie.com/salmon-and-mackerel-fishcakes/feed/ 10
Chicken Tinga burritos with homemade chipotle sauce https://properfoodie.com/chicken-tinga-burritos-chipotle/ https://properfoodie.com/chicken-tinga-burritos-chipotle/#comments Mon, 26 Sep 2016 16:29:23 +0000 https://properfoodie.com/?p=2538 I am completely and totally, one hundred percent, head-over-heels in love with these chicken tinga burritos. They are the perfect meal for lunch, tea, snacking, feeding a few, feeding just you, feeding kids, feeding anyone for that matter. They fit in with everything and everyone and are so much fun to make. The best way...

Read More

The post Chicken Tinga burritos with homemade chipotle sauce appeared first on ProperFoodie.

]]>
a-jump-to-print-buttonI am completely and totally, one hundred percent, head-over-heels in love with these chicken tinga burritos.

They are the perfect meal for lunch, tea, snacking, feeding a few, feeding just you, feeding kids, feeding anyone for that matter. They fit in with everything and everyone and are so much fun to make.

The best way to serve these is on a platter, they can be fully wrapped and made or each element can be laid out separately so everyone can help themselves and build their own chicken burritos.

chicken burritos with chipotle sauce

Chicken tinga and chipotle

My version of Chicken tinga is baked and shredded chicken mixed with my homemade chipotle sauce.

This chipotle sauce really packs a punch and also goes amazing well with pasta. If you're after something not so spicy, have a look at my beef brisket burritos. Or for something slightly different my jerk chicken tacos or paprika chicken wraps.

I love to load my chicken tinga on a burrito with plenty of rice and freshly cut avocado. Avocado actually ends up in quite a few of my recipes

chipotle sauce

Chipotle

I’m referring to this sauce as chipotle, mainly because of its smoky and spicy flavours. However, I have to confess that there aren’t actually any chipotle chillies in this sauce. Firstly because I didn’t have any when I first made the sauce and secondly because I decided after that it was pretty bloody good the way it was. This probably means that its not a chipotle sauce at all but I decided to keep the “chipotle” in the title as it’s the best way to describe all the lovely flavours that are going on here. Lots of lovely chipotle-ness.

chipotle sauce spoonful

You can tell how much I love this recipe based on the amount of pictures I have – I went a bit over board. But to be fair there is a lot going on and now I can demonstrate each stage of this dish with a lovely, colourful piccie 🙂

So the first step on the stairway to chicken tinga burrito greatness is the sauce/marinade.

I say this as the chipotle sauce is used firstly as a marinade and then later as a sauce for the finishing touch to the chicken tinga burritos. The smokiness in the sauce comes from blackening the skins of the bell peppers and chilli peppers. I did this under the grill but you could also use a blow torch or balance over the flame of a gas hob, if you’re feeling up to the challenge of either. Whatever the method, the skins should be partially black to create a sweet yet smoky flavour.

chipotle sauce peppers

When I say smoky…..it can literally get quite smoky. If you don’t want your smoke alarm to deafen you then it’s definitely advisable to whip on the extractor fan and have the window open. Once the peppers are prepared, pop them into the blender along with the other sauce ingredients and pulse until smooth. It’s good to taste the sauce and add more heat with the tabasco if its needs an extra kick, or more yogurt if the chilli is too over powering. The finished product is a silky smooth deep orange sauce, with flecks of smoky black pepper skin and a fiery punch.

chipotle sauce with yogurt

Marinating the chicken in the sauce isn’t essential but really intensifies the flavours if you have the time to do this.

I used half the sauce to bake with and create the chicken tinga and saved the other half for a dip to drizzle over the finished burrito. The chicken tinga works best in a burrito if its shredded – it’s easier to shape and fold. So, after the chicken has been baking for about half an hour - 40 minutes, and whilst it is still very juicy and tender; I pulled apart the breasts using a fork and shredded into fine strips. Mix the chicken well to fully coat in all the lovely baking sauce and then pop the chicken tinga back in the oven for another 10 minutes.

chipotle chicken

And that is pretty much it for the cooking side of things – the rest is all about the build.

This is the fun bit. Lay out all the ingredients, preferably in the order they will go into the chicken burritos, heat the wraps for 10-20 seconds in the microwave (to loosen them and make them easier to fold), then get building. Ideally try to keep each ingredient in a line and don’t let the filling creep too close to the edge of the wrap. I usually keep the fillings towards the front end of the wrap.

chipotle chicken burritos open

The folding!! It’s quite easy once you know how.

The first step is to take the end of the wrap closest to you and fold it over the filling. At the same time fold in the wrap at either side and trap under the first fold. Continue to roll up and then secure by placing a blob of yogurt under the end flap of the wrap...and …voila! Easy, right? Maybe have a couple of practice runs if you don’t feel too confident – or just let everyone make their own 🙂

chicken burritos

I like to slice my chicken tinga burritos on the diagonal, just because I think it looks fancy but each burrito can be served as it is, if you prefer. Any chicken burritos left over? Or not wanting to eat them right away? - Lay a sheet of baking parchment over a sheet of foil, then wrap up the burrito and pop in the fridge for later. It should keep for a couple of days. And trust me you’re gonna want to keep hold of these bad boys.

📖 Recipe

Chicken burritos with homemade chipotle sauce
Print

Chicken Tinga burritos with homemade chipotle sauce

Spicy chicken burritos stuffed with rice and avocado, served with a homemade fiery Chipotle sauce, Greek yogurt and green chilli.
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Calories 628kcal

Ingredients

For the spicy chipotle sauce:

  • 2 Red bell peppers
  • 1 orange bell pepper
  • 2 red chilli peppers
  • 1 green chilli pepper
  • 2 cm piece fresh ginger peeled and chopped
  • 1 clove garlic peeled and chopped
  • 1 tablespoon walnut oil
  • 2 dessert spoons of fat free Greek style yogurt
  • Few drops of Tabasco sauce
  • Pinch of sea salt

For the burritos:

  • 4 Soft white tortilla wraps
  • 4 Chicken breasts
  • 200 g white rice cooked
  • 1 avocado peeled and sliced
  • Handful Fresh parsley chopped
  • Greek yogurt for dressing
  • Extra green chilli pepper for serving

Instructions

  • Pre-heat the oven to 180 degrees C.
  • Remove the seeds and stems from the bell peppers and chilli peppers,then chop up roughly. Place all peppers on a tray and grill for 5-10 mins until skins start to blacken. check and turn regularly.
  • Place the charred peppers in a blender along with the rest of the sauce ingredients and blitz into a smooth paste. Taste and add more Tabasco or yogurt if required.
  • Next prepare the chicken by scoring 3 lines, about half a cm deep, in the top of each breast. This will allow the marinade to infuse with the meat.
  • Take a wide oven proof dish and line with foil. Spoon ⅓ of the chipotle sauce into the base of the dish and spread evenly over the foil. Then place the chicken, slit side down, on top of the sauce. Spoon another ⅓ of the sauce over the chicken and spread evenly over the meat.
  • Place the remaining third of the sauce to one side. Cover the oven proof dish with foil and place in the oven for 40 minutes.
  • After 40 minutes check the chicken and pour off any juices, then recover and return to the oven for another 10 minutes.
  • Next remove the chicken and use a sharp knife and fork to shred each breast, allowing the chunks to mix with the sauce. Then recover and return to the oven for a final 10 minutes.
  • Whilst the chicken is its final stages of cooking prepare the rice and lay out all the other fillings ready to load into the burritos. Once the chicken is ready heat the wraps for 10-20 seconds in the microwave and lay out ready to fill.
  • Place the fillings on the wraps in rows, with the first row starting about inch in from the side of the wrap closest to you. Leave an inch of wrap either side of the row - do not fill to the edge.
  • Follow the first row of chicken with rice, then sliced avocado. This can then be topped off with some of the chipotle sauce left over from earlier, any remaining yogurt and chopped parsley.
  • To wrap the burritos, take the edge nearest to you over the fillings and at the same time fold in either side of the wrap and took under the first fold. continue to roll over and secure the wrap by placing a small blob of yogurt on the inner edge.
  • Slice in half if desired and serve with any remaining chipotle sauce, yogurt and chilli

Nutrition

Serving: 4g | Calories: 628kcal | Fat: 19g

nutrition info chicken burrito with homemade chipotle sauce

**Estimated nutritional information per serving and per 100g of chicken burrito with chipotle sauce. Refer to my Nutrition Information Guide to find out more about how this is calculated and the sources used.

Dive into these spicy chicken burritos with fiery homemade chipotle sauce

The post Chicken Tinga burritos with homemade chipotle sauce appeared first on ProperFoodie.

]]>
https://properfoodie.com/chicken-tinga-burritos-chipotle/feed/ 4
Leftover Turkey Risotto https://properfoodie.com/leftover-turkey-risotto/ https://properfoodie.com/leftover-turkey-risotto/#comments Wed, 13 Dec 2017 00:01:01 +0000 https://properfoodie.com/?p=5478 Golden saffron rice, aniseedy tarragon and shredded leftover turkey, combined with white wine and stock to create this sunny winter dish Leftover Turkey Hands up who loves leftover turkey in-between Christmas Day and the New Year!!?? Me!! For Sure!! Loaded on a white bread roll with plenty of butter, a good spoonful of stuffing and...

Read More

The post Leftover Turkey Risotto appeared first on ProperFoodie.

]]>
Golden saffron rice, aniseedy tarragon and shredded leftover turkey, combined with white wine and stock to create this sunny winter dish

turkey sunshine risotto

Leftover Turkey

Hands up who loves leftover turkey in-between Christmas Day and the New Year!!??

Me!! For Sure!! Loaded on a white bread roll with plenty of butter, a good spoonful of stuffing and maybe a dollop of my homemade cranberry sauce - if theres any left!! However, theres only so many turkey sandwiches one can consume over Christmas - although thats still probably quite a fair amount.

Anyway - I think its a fabulous thing if theres enough turkey leftover to create a completely brand new dish. Previous years, my favourite has always been Mulligatawny (swap the chicken for turkey in the recipe linked here). But this year Ive been testing out a new dish. Turkey Sunshine risotto!

sunshine risotto

And I do think this could be just the thing to make me smile after all the festivities are over and everything starts to go back to normal.

Saffron

So of course the magical ingredient in this recipe is that oh so bright and oh so precious saffron. What an amazing little addition saffron can be. To be honest I do very little cooking with saffron, and I probably wouldn't have thought to do this recipe, had I not come across a little saffron stall when we were on our honeymoon in Italy.

leftover turkey and saffron risotto

I've been storing away my Italian saffron in the cupboard ever since we returned home in September, just waiting for the perfect opportunity to use it in a ideal recipe. After all I don't want to be too frivolous with such a highly valued and hard worked for spice. Is spice the right word? . . .

Googled it (obviously)! and apparently I can refer to it as a spice. As quoted by wikipedia: 'Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus".'

So there we go.

turkey tarragon and saffron risotto

Anyway . . . A lovely Christmas leftovers dish, when the nights are at their longest, seems like the perfect time to get out this sunny spice and bring a bit of colour back into our lives.

My only tip for cooking with saffron is to soak it first - usually in a liquid that will also be added to the recipe. This helps to really bring out the yellow when cooking. In this instance I soaked my saffron in white wine for a few minutes before adding to the pan.

As this is a recipe to make over the Christmas period its important that its quick and simple. So to save time and energy this recipe adds all the stock in one go and then cooks the risotto by baking in the oven for 20 minutes. No tedious additions of liquid and constant stirring. Pop the lid on and let the oven do all the hard work.

Leftover Turkey Sunshine Risotto

So if you reckon you'll have some leftover turkey this year and you fancy a sunny kinda dish, be sure to give this a go 🙂

Other risotto recipes you might like to try: Haddock and rosemary risotto, Mushroom risotto, Amarone risotto.

📖 Recipe

turkey sunshine risotto
Print

Leftover Turkey Sunshine Risotto

Golden saffron rice, aniseedy tarragon and shredded leftover turkey, combined with white wine and stock to create this sunny winter dish
Course Christmas, Dinner, Main Course
Cuisine Christmas, Italian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 2 people
Calories 627kcal

Ingredients

  • Pinch of Saffron
  • 200 ml White wine
  • 10 g Butter
  • 100 g Shallots finely chopped
  • 1 Garlic clove finely chopped
  • 125 g Celery finely chopped
  • 80 g Kale roughly chopped
  • 175 g Risotto rice
  • 1 teaspoon Dijon mustard
  • 280 g leftover Turkey
  • 400 ml Stock
  • Handful 5g fresh Tarragon leaves

To serve:

  • Top with extra tarragon leaves and a few extra strands of saffron

Instructions

  • Preheat oven to 180 degrees Fan.
  • First prepare the saffron by adding it to the 200ml of white wine and leaving to soak for a few minutes.
  • In a large ovenproof dish, add the butter and melt on a medium heat. Next add the shallots, garlic and celery then fry gently for 2-3 minutes or until soft.
  • Next add the kale and continue to cook until it begins to wilt slightly.
  • Add the rice and mix well before pouring in the wine and saffron.
  • Simmer on a medium heat until the wine is completely soaked up by the rice and then add the mustard, leftover turkey and the stock.
  • Mix well, pop on the lid and bake in the oven for 20 minutes.
  • After 20 minutes remove from the oven and taste to check the rice is cooked through. If its still a little hard top up with a little water and return to the oven for a further 5 minutes.
  • When fully cooked through, stir in a handful of fresh tarragon leaves and serve.
  • Top with extra tarragon and a few extra strands of saffron if desired

Video

Nutrition

Serving: 690g | Calories: 627kcal | Carbohydrates: 82.9g | Protein: 47g | Fat: 7.1g | Saturated Fat: 3.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.8g | Fiber: 3.5g

PIN FOR LATER

Leftover Turkey Sunshine Risotto

I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasyeverydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #recipeoftheweek hosted by amummytoo, #whatsfordinner? hosted by TheLazyGastronome, and #CookOnceEatTwice hosted by seachingforspice,

The Lazy Gastronome
Hijacked By Twins
Brilliant blog posts on HonestMum.com
Link up your recipe of the week

The post Leftover Turkey Risotto appeared first on ProperFoodie.

]]>
https://properfoodie.com/leftover-turkey-risotto/feed/ 4
Beef Brisket Burrito https://properfoodie.com/beef-brisket-burrito/ https://properfoodie.com/beef-brisket-burrito/#comments Sun, 22 Apr 2018 18:37:32 +0000 https://properfoodie.com/?p=6548 Slow cooked beef brisket smothered in a rich smokey sauce and wrapped up in a burrito with rice and white cabbage slaw Beef burritos Satisfying is the only word that is needed to describe these burritos. The fall apart beef brisket is heaven in itself. Add a smokey, rum flavoured sauce, creamy white cabbage coleslaw...

Read More

The post Beef Brisket Burrito appeared first on ProperFoodie.

]]>
Slow cooked beef brisket smothered in a rich smokey sauce and wrapped up in a burrito with rice and white cabbage slaw

beef brisket burritos with rice and coleslaw

Beef burritos

Satisfying is the only word that is needed to describe these burritos. The fall apart beef brisket is heaven in itself. Add a smokey, rum flavoured sauce, creamy white cabbage coleslaw and wrap it all up in a burrito and its just the most fabulous thing ever. If you want a partner in crime, that is just as tasty, to go along side these fabulous beef brisket burritos then my chipotle chicken tinga burritosmy Jerk chicken tacos. or my paprika chicken wraps should do a pretty good job.

beef brisket and slaw burritos

Cooking beef brisket

This is one of those dishes that you can prepare first thing in the morning and then leave in a low oven for the rest of the day whilst you go off and do something fun. In fact, brisket often benefits from being left a little longer in the oven - so you can even be back home a little later than intended with no need to worry.

beef brisket burritos with coleslaw

You know brisket is ready when you give it a prod and it practically falls apart there and then. Well maybe not quite that easy - but it does fall apart without hardly any effort. If you think it might require a bit of elbow grease to break it up, then its not quite ready - pop it back in the oven for half an hour or so.

slow cooked beef brisket in a wrap

This dish really is effortless, the hardest part is fitting everything into the burrito and getting it all neatly wrapped up 🙂

Definitely a dish for a lazy Saturday or an al fresco garden party

📖 Recipe

beef brisket burritos with coleslaw
Print

Beef Brisket Burrito

Slow cooked beef brisket smothered in a rich smokey sauce and wrapped up in a burrito with rice and white cabbage slaw
Course Dinner, Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 6 People
Calories 899kcal

Ingredients

For the beef brisket

  • 1 kg Beef Brisket
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Paprika
  • 1 teaspoon Ground cumin
  • ½ teaspoon mustard powder
  • ½ teaspoon ground coriander
  • 2 teaspoon light soft brown sugar
  • 400 ml beef stock

For the brisket sauce

  • 50 ml dark rum
  • 2 tablespoon Ketchup
  • 50 ml red wine
  • Drizzle of balsamic vinegar
  • Pinch of sea salt
  • Splash of Worcestershire sauce
  • 2 tablespoon light brown soft sugar
  • 2 teaspoon gravy powder
  • 2 tablespoon water

For the coleslaw

  • 500 g shredded white cabbage
  • 175 g grated carrot
  • 160 g mayonnaise
  • 2 teaspoon Dijon mustard

For the burrito

  • 6 large tortilla wraps
  • 350 g dried white rice
  • 30 g fresh parsley

Instructions

To make the Brisket

  • It is usual for brisket to come rolled and tied with string. If not, you will need to roll and tie it up yourself prior to cooking. An advantage of an unrolled brisket is that you can add spices and seasoning to the inner part of the meat. So bear this in mind before rolling up – or if you want, you can even untie your brisket to season fully and then re-roll and re-tie.
  • Whatever you decide, lay the raw meat out on a board ready for the spices and seasoning

Prepare the spice rub for the brisket

  • In a small bowl mix together the smoked paprika, paprika, ground cumin, mustard powder, ground coriander, and 2 teaspoon light soft brown sugar.

Cooking the brisket

  • Preheat the oven to 160 degrees C (Fan)
  • Sprinkle the spice mix over the brisket and rub all over- make sure all the spices cover the whole surface and get into all the creases of the meat. Once full coated, roll and tie with string if not already tied up, then place into a large casserole dish. Add the beef stock, cover with a lid and place in the oven for 4 hours. Check after 2 hours, based with the stock and add more water if the stock level is getting low.
  • After 4 hours the brisket should be full cooked and ‘falling apart’ if it still appears slightly tough put back in the oven for another half hour. – It shouldn’t be any effort at all to shred apart the meat. If this is not the case the brisket just requires a bit longer in the oven (Make sure there plenty of stock left before returning to the oven).

To make the Brisket sauce

  • When the brisket has around half an hour left to cook, start to make the sauce. In a sauce pan stir together the rum, tomato ketchup, red wine, balsamic, salt, Worcestershire sauce, and 2 tablespoon sugar.
  • Place the pan on a medium heat and stir. While this is heating up, in a small bowl mix together the gravy powder and 2 tablespoon water. Pour the gravy mix into the saucepan and stir the mixture continually until it comes the boil and thickens. Place to one side until the brisket is ready.

Coleslaw and rice

  • Once the sauce is made and the brisket is nearly cooked, the coleslaw and rice and be prepared. (The coleslaw can also be prepared a day in advance and stored in the fridge).
  • Cook the rice according to the packet instructions.
  • Chop up the fresh parsley and place to one side.
  • Finely chop/shred the cabbage and place in a large bowl. Grate the carrot, gather up with your hands and squeeze out any excess liquid, then add to the cabbage. Next add the mayonnaise and the mustard and mix together well. Place to one side ready to serve.

Putting together the burritos

  • Heat up the tortilla wraps either in the oven for 5 minutes or in the microwave for a couple of minutes.
  • Re-heat the burrito sauce and shred the brisket. Add the warm sauce to the shredded brisket and mix well.
  • The best way to serve this is to place everything on the table and let everyone build their own burrito.
  • If you are building yourself: Place the warm wrap on a flat surface. Spoon the brisket into the centre in a line from top to bottom. Then spoon on a line of coleslaw and scatter with the fresh parsley. To wrap – fold over the top and bottom of the wrap, hold in place with one hand whilst starting to fold over the whole wrap from left to right. Roll up and seal the edge with a bit of mayo. Slice in half and serve.

Nutrition

Serving: 1g | Calories: 899kcal | Carbohydrates: 97.4g | Protein: 49.1g | Fat: 35.5g | Saturated Fat: 7.7g | Sugar: 15.9g

The post Beef Brisket Burrito appeared first on ProperFoodie.

]]>
https://properfoodie.com/beef-brisket-burrito/feed/ 9