The Spicy Juan

The Spicy Juan

• 400g Macaroni
• 1 portion starter sauce (see The Don Macaroni for recipe)
• 230g Mature cheddar, grated
• 90g Monteray Jack, grated
• 30g Parmesan, grated
• 4 tsp chipotle paste
• 1 jar red jalapeño chillies
• A handful of chopped fresh coriander
• 4 tbsp soured cream, to serve

Method:

Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente.  Tip into a colander and leave to drain.  Meanwhile, in a heavy bottomed pan make the starter sauce then reduce the heat to low.  Add all the cheese and stir until melted.  Add the drained pasta and chipotle paste and stir through.  Spoon the Mac into 4 bowls and top with as many jalapeños as you like, a sprinkle of coriander and a few dollops of soured cream.

This recipe is from Anna Mae's Mac N Cheese

This was a tasty dish, comfort food at it's best and was a big hit in our household.  I tweaked the original recipe and mixed through most of the jalapeños into the pasta.  I also had some pork & jalapeño sausages, I removed the meat from the casing and fried off, breaking the sausage meat up until cooked through, I then stirred this through the pasta. 

Sweet and Sour Chilli Prawns

Sweet and Sour Chilli Prawns

• 500g large, raw peeled prawns
• Bunch of spring onions, trimmed
• 3 tbsp sweet chilli sauce
• 3 tbsp tomato ketchup
• 1 tbsp golden caster sugar
• 1 tbsp light soy sauce
• 1 tbsp rice wine vinegar
• 3 tbsp sunflower oil
• 2.5 cm piece of ginger, cut into fine matchsticks
• 1 tsp cornflour
• 2 garlic cloves, minced
• 1-2 medium hot red chillies, deseeded and finely chopped
• Small tin of pineapple chunks

Method:

De-vein the prawns if necessary.  Cut the green tops from the spring onions and cut them lengthways into thin shreds.  Set aside for a garnish.  Thinly slice the white parts of the spring onions on the diagonal.  Mix the chilli sauce, ketchup, sugar, soy sauce and vinegar together in a small bowl.

Heat half the oil in a wok or large, deep frying pan.  Add the ginger and cook for 30 seconds, then add the prawns and stir-fry for 2 minutes, or u til the prawns are just cooked through, transfer them to a plate.

Mix the cornflour with 1 tablespoon of cold water.  Return the wok or pan to the heat and add the remaining oil, the garlic, chilli and pineapple chunks.  As soon as they start to sizzle add the white spring onion slices and stir-fry for 30 seconds.  Add the chilli sauce mixture and cornflour mixture and simmer for a few seconds until thickened and smooth.  Return the prawns to the wok with the shredded green spring onions and toss everything together.  I served this with egg fried rice.

This is a light and tasty dinner, quick and so simple to make.  If you prefer your dish more spicy leave the seeds in the chillies.  

Recipe adapted from Delicious magazine

Beef Rendang

Beef Rendang

• 1 tsp salt
• 2 tsp sugar
• 1 ½ teaspoons tamarind paste
• 55g desiccated coconut, toasted in a dry pan (reserve 2 tablespoons for the spice paste)
• 2lbs (1 kilo) beef chuck or stewing beef, cubed into bite size pieces
• 2-3 tbsp water 

For the Spice Paste

• 2 onions roughly chopped
• 1 large jalapeno, seeded and roughly chopped
• 1 inch ginger, peeled and roughly chopped
• 4 cloves of garlic (minced)
• 2 tbsp toasted coconut (from above)
• 1 tbsp olive oil

For the Curry Sauce

• 2 tbsp vegetable oil
• 1 tbsp turmeric powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 ½ tbsp sugar
• 1 tsp salt
• 4 tsp soy sauce
• 1 400ml can of coconut milk

Method:-

Mix together the salt, sugar, tamarind paste and water in a large bowl.  Add the beef and toss to fully coat.  Add the toasted coconut (reserve 2 tbsp) and mix well.  Set aside.

Put all the spice paste ingredients into a food processor and blend until you get a smooth paste.

Heat the vegetable oil in a large heavy-bottomed pan over a medium heat.  Cook the meat, working in batches, until seared on all sides.  Transfer to a bowl.

Add the spice paste and the rest of the curry sauce ingredients and cook for a few minutes.  Add the coconut milk and bring to a simmer.  Return the beef to the pan, simmer for 10 minutes then place in a pre-heated oven at 160 degrees and cook for approx. 3 hours or until the meat begins to fall apart.  You will need stir every 30 minutes or so and also check that the curry doesn’t dry out completely. 

This is a lovely curry, perfect for a Saturday night.  If you prefer a bit more bite to your curry, add more chillies to the spice paste.

Smoky haloumi and quinoa salad

Smoky Haloumi and Quinoa Salad

• Bag of microwaveable quinoa
• 450g mixed tomatoes, cut into wedges
• Handful of rocket leaves
• 500g haloumi, sliced
• 6 sprigs lemon thyme
• Zest of 1 lemon
• 1 tbsp extra virgin olive oil (for the dressing)
• 60ml lemon juice
• 1 tsp smoked paprika
• 2 tbsp extra virgin olive oil
• 1 tbsp honey

Method:-

Cook the quinoa in the microwave and allow to cool.  To make the dressing, place the lemon juice, paprika, oil and honey into a large bowl and whisk to combine.  Add the tomato, rocket and quinoa and toss to combine.  Place the haloumi, thyme, lemon zest in a bowl and toss to coat.  Heat a non-stick frying pan over a high heat.  Add the haloumi and cook for two minutes each side until golden.  Serve with the salad and enjoy this light meat free Monday dinner (OK, you can eat it any day of the week)...

This is (adapted very slightly) from a Donna Hay recipe.

Machos

Machos

This is a dirty old recipe, packed full of carbs but man is it tasty, ideal for a weekend treat!  If there was an 8th Deadly Sin, this would be it!  If you have any leftover Mac n cheese, pop it into a freezer container, make sure it is level, put it into the freezer and I will show you what to do with it in due course...

• 400g Macaroni
• 1 X portion starter sauce (for the recipe see The Don Macaroni)
• 230g Mature Cheddar, grated
• 90g Monterey Jack cheese grated
• 30g Parmesan, grated
• 200g Plain corn chips
• 1 X portion chilli (follow the link for recipe - Kankun Chilli Con Carne )
• 4 tbsp guacamole (follow the link for recipe - Guacamole)
• 4 tbsp pico de gallo (follow the link for recipe - Pico de Gallo)
• Handful of jalapeño pepper slices
• 4 tbsp sour cream
• Small bunch of coriander 
• 2 Limes cut into quarters

Method:-

Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions until al dente.  Tip into a colander and leave to drain completely.

In a heavy-bottomed pan, make the starter sauce, then reduce the heat to low.  Add all the cheese and stir until melted.  Add the drained pasta to the sauce and mix thoroughly.

Spread the corn chips over a large serving plate.  Spoon the Mac as evenly as possible over the top, followed by the chilli (which you would have cooked earlier).  Add the guacamole, pico de gallo, jalapeños and sour cream.  Garnish with the coriander and lime wedges.

Recipe courtesy of Anna Maes - Mac N Cheese (available on Amazon)

Smashed avocado and scrambled eggs on toast

Smashed avocado and scrambled eggs on toast

This is a great dish, suitable for anytime of the day and quick and simple to make which is always a plus.  Just had this as a late breakfast, such a great start to the day!

• 1 Ripe avocado
• 4 Eggs
• Pinch of salt and pepper
• Dash of milk
• Knob of butter
• Squeeze of lemon juice
• Bread of choice to toast

Method:-
Preheat a nonstick frying pan and melt the butter.  Peel the avocado, remove the stone and then cut the avocado into chunks, place into a bowl, season and squeeze over some lemon juice.  Roughly smash the avocado, leaving chunks.  Beat the eggs together, season and add a dash of milk, add to the frying pan and scramble away, this should only take a few minutes.  Toast your bread, spread on the avocado and top with the scrambled egg.  As I like it spicy I added a few dollops of Kankun Habanero Sauce to the avocado and also to the scrambled eggs.  

The Don Macaroni

The Don Macaroni

I am one of the biggest lovers of MacNCheese and to say I was chuffed to bits to receive  "Anna Maes Mac N Cheese" cookbook for Christmas is an understatement.  Anna Mae has a food van and they sell Mac N Cheese, that is it, but oh my god, the variations on such a simple recipe is amazing.  I am going to work my way through the recipes and thought I would start with their most popular dish, The Don Macaroni.  I will detail the starter sauce within this post and will refer back to this when posting further recipes.  Anyone interested in obtaining a copy of the cook book, visit Amazon, the book is amazing, not only a cook book but funny as well, enjoy.

Starter Sauce

• 600ml whole milk, at room temperature
• 50g unsalted butter
• 50g plain flour
• A pinch of salt

Place two heavy bottomed pans over a medium heat.  Heat the milk in one pan until hot, but not boiling.  At the same time melt the butter in the second pan, then reduce the heat to low and gradually stir in the flour using a wooden spoon until you have a paste - this is a roux.  Continue to cook, stirring continuously, for 3-4 minutes, or until the roux turns golden in colour, being careful not to over brown and burn the mixture.

Add the hot milk to the roux a little at a time, stirring vigorously.  Once the mixture is fully combined, turn up the heat to medium and cook for a further 5-8 minutes, or until the sauce is thick enough to coat the back of the wooden spoon.  Make sure you stir continuously to keep the sauce smooth and so that it doesn't stick to the bottom of the pan.  Season with salt.

Now for the ingredients for The Don Macaroni

• 400g macaroni
• 1 portion starter sauce
• 230g mature cheddar, grated
• 90g Monteray Jack, grated
• 30g Parmesan, grated
• 8 rashers of dry-cured streaky bacon
• Freshly ground black pepper

For the pesto

• 75ml good quality olive oil
• 25g grated Parmesan
• 25g pine nuts
• 1 garlic clove
• 10 fresh basil leaves, plus extra to garnish
• A squeeze of lemon

Method:-

First make the pesto.  Pop the ingredients into a small bowl and blitz with a hand blender or bash in a pestle and mortar until lovely and smooth.  Set aside.

Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al denote.  Tip into a colander and leave to drain completely.

In a heavy bottomed pan make the starter sauce, then reduce the heat to low.  Stir in all the cheese and leave to melt, stirring occasionally to stop the mixture sticking to the pan.  Add the drained pasta to to the cheese sauce and mix thoroughly.

Meanwhile fry the bacon until crisp, pouring any fat that collects in the pan into the cheese sauce, mixing well.

Spoon the Mac n cheese into 4 serving bowls, drizzle the pesto over the top and place two of the bacon rashers across each dish.  Garnish with the basil and season with freshly ground pepper.

This was a truly amazing comfort food dinner, I can't wait to get stuck into more of the recipes.

Recipe courtesy of Anna Maes Mac N Cheese cookbook, well worth a buy if you are a lover!

Mexican Meatball Tortilla

Mexican Meatball Tortilla

For the tomato sauce

• 35ml extra-virgin olive oil
• 1 onion finely chopped
• 2 cloves of garlic finely chopped
• 2 X 400g tins of chopped tomatoes
• Pinch of sugar

For the meatballs

• 1 red onion, grated
• 1 1/2 tsp dried oregano
• 1 red chilli finely chopped, remove the seeds for less heat
• Splash of olive oil
• 500g beef mince

• 4 tortillas
• Tbsp chopped jalapeños
• Grated mozzarella cheese
• Kankun chipotle sauce
• Kankun habanero sauce
• Thinly sliced pepper
• Thinly sliced red onion
• Sour cream
• Pea shoots

Method:-

To make the tomato sauce, heat the oil in a large frying pan then add the onion and garlic and fry over a gentle heat for 5-6 minutes, stirring often until softened but not coloured.  Add the chopped tomatoes with the sugar, season well and turn the heat up so the sauce is bubbling gently, cook for 40 minutes, stirring often.

Meanwhile make the meatballs.  Put all the ingredients apart from the oil in a bowl.  Season and mix with your hands then roll into 24 walnut sized balls.  Heat the oven to 220 degrees or 200 for fan assisted.  Heat the oil in a frying pan over a high heat.  When hot add the meatballs, frying on all sides for 5-6 minutes until golden.  Drop them into the sauce for the last 5 minutes of cooking.

Place your tortillas onto baking trays, spread a tbsp of Kankun chipotle sauce over each base then sprinkle a handful of the grated mozzarella over the top of each tortilla.  Divide the meatballs and sauce over each tortilla and add a further handful of mozzarella over the top.  Add the peppers, red onion and jalapeño and place into the oven for around 10 minutes until the cheese has melted.  Remove from the oven, dollop some sour cream over each tortilla along with a few shakes of the Kankun habanero sauce and garnish with the pea shoots.  This is a really tasty dinner and quick and easy to make.

Tostadas Deluxe

Tostadas Deluxe

• 2 tbsp light olive oil or vegetable oil
• 400g tin pinto or black beans drained
• 1 medium clove garlic, finely chopped
• 1/2 tsp ground cumin
• 1 small red onion finely chopped
• 2 ripe tomatoes finely chopped
• 1 tbsp chopped jalapeño
• 1 avocado, halved, stoned, peeled and cut into small cubes
• 1 tbsp finely chopped coriander 
• 1 tbsp lime juice (approx half a lime)
• 1 tsp extra virgin olive oil
• 2 ready made corn/flour tortillas
• 100g feta cheese, crumbled
• Pinch of sea salt 

Method:-

Heat the oil in a medium frying pan, add the beans and partially mash them with a fork, then add the garlic, ground cumin and jalapeño, fry for 5 minutes.

In a medium bowl, mix together the red onion, tomato, avocado, coriander and a pinch of sea salt.  Add the lime juice and extra virgin olive oil and toss the ingredients together.

Heat the tortillas in the microwave for a minute.

To assemble the tostadas, spread the bean mixture over the base of each tortilla, then spoon the salad mix over the top and finish with a crumbling of the feta cheese.  For an extra kick I also added Kankun habanero sauce over the top.  This is an ideal meat free Monday dinner with plenty of flavour.  

Recipe courtesy of Mary McCartney "At My Table"

Turkey Melt

Turkey Melt

Hope you all had a very merry Christmas and a happy new year, fingers crossed those hangovers are all gone.  Anyone got any leftover turkey, here is a quick and easy recipe to use it up.

• 1 French baguette 
• Turkey slices
• Salad leaves
• Blue Brie (or cheese of choice)
• Mustard & mayo (or cranberry if you still have any knocking around)
• Sliced tomato
• Fries

Method:-

Cook the fries according to instructions, I gave these French fries a good dusting with piri piri seasoning.  Cut your baguette into an appropriate size to accommodate your turkey slices and cut down the middle. 

On the bottom half lay your turkey slices and top with slices of the cheese.  

When the fries are nearly done place the baguettes onto a baking tray and place into the oven until the cheese melts.  Plate up the fries, remove the baguettes from the oven and top with salad of your choice.  

On the top part of the baguette smother with a mix of mayo and mustard (or cranberry) place on the tomatoes and place this onto the bottom portion on the baguette and enjoy.  

A quick and easy supper idea to use up that turkey!