This is a very simple and easy to follow recipe for ravioli using three cheeses which serves 4 as a starter or two as a main course. First make the pasta by adding the flour to a large bowl, or just tip onto a large dry surface. Make a well in the middle and add the eggs, salt and olive oil. Gradually work the flour into the liquid in the middle until it starts to come together, it takes a but if practice but you soon get the hang of it. For a good tip watch this video https://www.youtube.com/watch?v=twG7PCPDPEE
When the mixture starts coming together knead it roughly until it it forms a shiny ball, this will take 5-10 mins, wrap in cling film and leave in the fridge.
Next make the tomato sauce, this is a classic Italian staple and can be eaten just with pasta. Add the olive oil to a pan over a medium heat and add the garlic and onion, fry until soft before adding the chopped chilli and finally the tomato, salt, and sugar. Leave on a low heat with the lid off until it reduces to a rough sauce, basically once the tomato has broken down, typically around 45 mins set aside until ready to use.
Next make the filling by simply combining the ingredients in a bowl into a smooth mixture; taste for seasoning.
You are now ready to put everything together, remove the pasta from the fridge a good 15 mins before you roll it out, preferably using a pasta machine. Roll the pasta out and then cur circles onto the sheets, use the beaten egg to wash around the circles before placing some filling in the centre, don;t use too much or they will burst, for more tips check this out although she uses a cutter but you’ll get the idea https://www.youtube.com/watch?v=kGCe_qujRtc
Place another sheet of rolled pasta over the layer with the disks cut out, use your hands to form the pasta around the filling making sure to get the air out as you go along before cutting the ravioli out into disks and placing on a floured tray to stop them sticking.
For the final dish warm the tomato sauce through and add the pasta to a boiling pan of salted water, they will take about 3 mins to cook. Serve with the sauce and a nice salad with balsamic vinegar.
This is a reasonably straightforward recipe for a fish dish; for this version of roast cod loin wrapped in parma ham I added a green pesto minus the pine nuts to give it more flavour.
First make the pesto by adding the basil, parsley, garlic and around 50ml of olive oil to a blender to make the sauce; it needs to be quite thick as it is going under the ham and you don’t want it to drain out as you cook the cod. When you have a decent consistency set aside.
Next lay clingfilm on a worktop and lay four ham slices so they just overlap; take half the pesto and spread a thin layer across the ham, roughly where the fish will be then place the cod on top. Use the clingfilm to wrap the ham around the cod so it is tightly wrapped before putting in the fridge for ten minutes as this will help it hold it’s shape.
Repeat the process for the other cod loin
Next put potatoes on to boil in salted water and make up the stock; this is for cooking the baby leaks.
Put the oven on at 180c and remove the fish from the fridge; add the potatoes and roast the cod for about 15-20 mins on a roasting tray, removing the cling film!
Meanwhile place the baby leaks in the stock and cook for about 5 minutes; serve the cod with potatoes, leeks and peas
Thai yellow curry is not as well known as some of the other recipes from this region of the world, but I think it is one of the best.
The use of curry powder I assume comes from the fact that this recipe is from the North where there are closer ties to Laos and Burma and therefore different influences on the food.
It’s a very easy recipe to make; if you want the yellow curry to have more heat just add chilli
First make the paste by blending or crushing the ingredients in a pestle and mortar into a fine paste.
Now put the coconut ‘cream’ into a wok or large pan and fry over a medium heat for 3-5 minutes stirring all the time. Add the curry paste and curry powder and fry for a couple of minutes.
Add the potato and the chicken and cook for about five minutes, then add the rest of the coconut milk and bring to the boil. As it is cooking take the palm sugar and add it down the side of the wok so it melts as it goes in and then add the soy. Simmer until the potato and chicken is cooked probably about 5-10 mins. Taste for seasoning.
First make the red harissa which will be the marinade for the chicken by adding the spices to a small frying pan and frying gently until they begin to give of an aroma, put them in a pestle in mortar and ground finely.
Next add the rest of the ingredients to a pan with some olive oil and fry for about ten minutes until the ingredients go a darker colour. Add this mixture with the spices to a blender and finely blend before adding the yoghurt and then mixing with the chicken to marinate overnight (or at least for an hour).
Place couscous in a large bowl. Pour over about 425ml hot chicken stock. Stir once and leave to stand for 10-15 mins then add the tomato, coriander, drained chickpeas, pomegranate seeds and red onion.
When ready to cook remove the chicken from the marinade and pan fry on each side for a couple of minutes to colour the meat. Add the marinade and cook for about ten minutes each side on a medium heat until the chicken is cooked through. The marinade will become a thick and silky sauce for your dish.
Serve with the cous cous and a spoonful of yogurt and coriander to top.
This is a really easy and quick to cook stir fry chicken recipe using szechuan pepper which is a fragrant pepper which is widely available.
First place the chicken in a bag with the ginger, garlic, soy, pepper and chilli; ideally leave it to marinade for at least half an hour.
When you are ready to eat get all the veg ready for a quick drop in the wok! Heat the oil in the wok until smoking hot.
Add the onion and chilli and fry for a couple of minutes before adding the carrot and pepper. Fry for a couple of more minutes then add the chicken mix from the bag.
Fry until the chicken is coloured all round, make sure you keep everything moving around the wok.
Add the broccoli and the stock and allow to cook off for a few more minutes; let it reduce and place a lid on for the last couple of minutes to steam the brocolli; this stage should take no more than 5 minutes.
Serve hot with rice – yum
For the dal
In a large pot, bring the split peas and 7 cups of water to a boil. Cover, lower the heat, and simmer for 1 hour or until the split peas are tender. I would start checking around the 30-40 minute mark. Drain and set aside. Continue reading Dal with potato masala
For the gyoza skins, sift the flour into a large bowl and mix in the salt. Stir in the boiling water using a fork or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.) Continue reading Prawn and pork gyoza
Place the raspberries and strawberries in a heatproof bowl of simmering water, add the lemon juice and 50g of the sugar. Cover with cling film and leave for 30-40 mins. In a saucepan put the remaining sugar in the water and dissolve, bash the lemon grass and add this then bring to the boil. Take off the heat and leave to infuse for about an hour. Continue reading Raspberry Jelly
This is a bit different as the salsa verde is mixed into the fishcakes but go with it, they taste amazing.
To make the Salsa Verde, soak the breadcrumbs in the vinegar briefly, then put into a food processor with the herbs, garlic and seasoning. Process briefly to a coarse paste. Continue reading Salmon fishcakes with salsa verde
Beat the eggs lightly with chopsticks, add a dash of salt.Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Continue reading Chicken fried rice