This is a great dish if you are keen to make a curry paste from scratch. There are only a few key ingredients and there isn’t much to putting it together. It’s quick and relatively straight forward. Like all chicken dishes, simmer until the chicken is cooked through and not for how long it says in the recipe. The quicker you cook the chicken, the tougher it will be so be patient.
The classic Italian soup and perfect for the winter months. I like to fry some pancetta first with an onion and garlic before adding the diced vegetables. Mix up your vegetables for variations. I always add cabbage towards the end for a few minutes along with a little bit of pasta. Be careful and don’t add too much pasta as it will expand and ruin the soup. If you have some parmesan cheese rind, throw that in whilst cooking. Italian’s don’t like to waste anything.
It’s hard to call this a dish but nevertheless I can guarantee they will be popular with your kids and your big kids too. The dipping sauces are mayo with basil pesto, mustard and sweet chilli. The nuggets are simply chicken breasts cut into small pieces, dipped into a batter, and deep fried for 3-4 minutes. Leave to cool a little then enjoy.
Be careful not to cut the chicken too small as they will fall apart when deep fried.
In this dish, use thinly sliced beef and brown it quickly for 30 seconds or so and set aside. Simmer the curry ingredients with coconut milk for as long as you like. The longer the better. Then add the beef at the very end. This will stop it from being too chewy. Add roasted peanuts for extra flavour.
Paella is something I have been meaning to try for a while. You simple fry an onion with some capsicum, add the rice and then all the seafood together with the stock and let it simmer for 45 minutes until cooked. Make sure you push the seafood into the rice so it cooks evenly. It couldn’t be easier. This one has a prawns, pippies, mussels, blue-eye cod and calamari. We substituted paprika for saffron. This goes against traditional recipes however it still gave the dish a slight red glow.
Butter chicken has to be my favourite Indian cuisine. Rarely I make pastes from scratch but did on this occasion and it was surprisingly easy. For the tandoori paste, place all the spices in a bowl… add yoghurt and lime juice and you’re done. There is not much to make this. Coat the chicken with the paste, brown for 5 minutes each side, and then simmer with yoghurt and chicken stock (not coconut milk).
This recipe is straight out of Jamie’s 30 minute meals so there isn’t much to say except it’s obviously going to taste amazing, should be relatively easy to make and will definitely take longer than 30 minutes. The satay compliments the freshness of the noodle salad nicely. I made extra satay which was a bonus so I would recommend doing the same.
I love cooking risotto because there are so many variations. This mix includes button, swiss and porcini mushrooms. Take your time with risotto, the slower it simmers, the better it tastes. Place your dried porcini mushrooms in boiling water to bring them back to life and use the liquid to cook the risotto along with your stock. Be careful with how much porcini liquid you use as it be quite over powering.
Drizzle with olive oil and garnish with fresh parsley to serve.