1 cup of vegetables (we used green beans and sliced bamboo shoots)
1-2 tsp fish sauce, or to taste
shredded makrut leaves, to serve (optional)
finely sliced fresh red chilli, to serve (optional)
steamed rice, to serve
Instructions:
Step One: Heat the oil in a saucepan over medium heat and cook the paste for a minute or so until it smells yum.
Step Two: Stir through the coconut milk. Add prawns, vegetables and 1/2 cup of water. Bring to a gentle simmer and cook for 8-10 minutes or until your chosen additions are cooked through.
Step Three: Taste and season with fish sauce to your liking. Top with lime leaves and red chilli, if using. Serve with steamed rice. Enjoy!
Step One: Place the flour on a clean work surface, make a well in the middle and add the eggs
Step Two: Using a fork whisk the eggs whilst slowly incorporating the flour until combined and looks like a very rough dough. You may need to use your hands once most of the egg is incorporated to help it along
Step Three: Bring the dough together with your hands to form a ball. Knead the dough for 10 minutes until smooth and pliable. Wrap the dough in cling film and leave to rest for 30 minutes, out of the fridge
Step Four: Once the dough is rested it’s time to roll it out. Cut the dough in half so it’s easier to roll out and flatten it with the palm of your hand so it will fit through the first setting on the pasta machine
Step Five: Pass the dough through the widest setting once then fold one side over the other as shown on photos 9 and 10. Flatten the dough with the palm of your hand again so it will fit through the widest setting and roll it through again
Step Six: Repeat this process folding the sides in and passing it through the widest setting four times. Once you’ve done that pass the dough through each setting once from the widest to the second last setting
Notes: This pasta dough can be used for any pasta – even lasagna
2 tablespoons pastina (this is traditional Italian, but feel free to add more, no more than 4 tablespoons)
1 egg
1/2 lemon
Instructions:
Step One: Add chopped carrots, celery, shallots and garlic to a medium/large pot. Saute until transulets and fragrant
Step Two: Add broth. Bring to a simmer. Allow to cook for 15 – 20 minutes. Taste and add appropriate salt and pepper
Step Three: Add pastina. Cook for three minutes. Make sure the broth is only at a light simmer. Then add the egg. Stir egg around. Add a squeeze of lemon. Serve
Notes: Add a dash of hot sauce. For a more protein rich meal, add some leftover rotisserie chicken
1 ½ – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese
Instructions
Make Meat Filling
Step One: Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally
Step Two: Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally
Step Three: Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute
Step Four: Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain
Step Five: Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally
Step Six: Set the meat mixture aside. Preheat oven to 400 degrees F
Make Potato Topping
Step One: Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Step Two: Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Step Three: Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Step Four: Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble Casserole
Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving
Notes: To make this dairy and gluten-free, sub out the flour for almond flour and the half and half/butter with a milk alternative
Step One: The day before serving, remove the roast from the package and dry thoroughly with paper towels. Set roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. Mix kosher salt, black pepper, thyme, and garlic powder together in small bowl; sprinkle over the roast
Step Two: Preheat the oven to 450 degrees F (230 degrees C). Place celery, carrot, and onion into the bottom of a roasting pan; place the roast on top
Step Three: Roast in the preheated oven for 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 120 degrees F (54 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. The temperature of the meat will rise about 10 degrees during resting time
Step Four: To make au jus sauce: Skim excess fat from pan drippings in the roasting pan. Place the pan over a burner set to medium heat; stir in beef base and 1 1/2 cups of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard vegetables. Combine cornstarch and 1 teaspoon of water in a small bowl; whisk the mixture into sauce. Allow sauce to thicken slightly; pour into a gravy boat and serve with roast
Step One: For the teriyaki sauce, heat sake, mirin, soy sauce and brown sugar in a small saucepan over medium heat. Bring to the boil, then simmer on low for 3-4 minutes or until the sugar dissolves. Set aside until ready to cook.
Step Two: Thread chicken onto skewers. Then take 2-3 sheets of leek and roll into a cylinder. Thread the rolled leeks onto skewers.
Step Three: Heat a large non-stick frying pan over medium heat. Brush the pan with a little oil. Cook chicken skewers for 2-3 minutes each side or until almost cooked. Brush chicken with a generous amount of teriyaki sauce. Turn and brush the other side. Keep turning and basting chicken until sauce thickens and chicken is cooked through. Do the same with the leek skewers. Transfer skewers to a serving plate. Top with spring onion to serve.
Step One: Stem, seed and rinse all dried chiles. Cut onion into three pieces. Peel garlic cloves. Place in a medium sauce pan with enough water to cover.
Step Two: Place pan on medium high heat and bring to a boil then reduce to low and cover with lid. Allow to cook until everything is heated through and chiles are soft, about 10-15 minutes.
Step Three: With slotted spoon, remove all ingredients from sauce pan to electric blender. Add about 1 cup water so blender blades will move easily. Pulse until smooth. Strain out and discard solid pieces, leaving the liquid. Set aside.
Step Four: Rinse and dry sauce pan or use a different one. With a whisk, mix together oil and flour briskly until smooth. Place pan on stovetop at medium heat. Cook, stirring almost constantly, until lightly browned, about 5-7 minutes. (To make gluten free, see note below.)
Step Five: Stir in liquid sauce from blender until smooth. Slowly stir in three cups water. Be careful when you first start pouring. There will be a lot of hot steam.
Step Six: Stir in remaining ingredients. The bouillon already has a lot of salt so, if you want to reduce the sodium, leave out the extra salt.
Step Seven: Bring to boil, then reduce heat and cook for about 5-7 minutes until slightly thickened.
Notes:
Makes 1 quart. Serving size is calculated at ¼ cup for nutrional information.To make gluten free, you can use GF flour or masa harina. Or, you can leave this part out completely for a thinner sauce.Use any leftovers at the table as a condiment, or save for another recipe later. Mexican gravy. To thicken this sauce for more of a Mexican gravy, slowly stir in ½ to 1 cup of your favorite cheese until fully melted near the end of cooking. Serve over tamales, burritos, nachos, tacos, chimichangas, everything.
1 teaspoon sugar (4 grams) (use honey if you prefer)
1 ¼ cups warm water (300 grams)
1 ¼ teaspoons (8 grams) kosher salt
2 ½ to 3 ½ cups All-Purpose Flour (400 grams) plus extra for dusting (see recipe notes)
Instructions:
Step One: Combine yeast, sugar, and warm water in a large mixing bowl (you can also use a stand mixer fitted with a dough hook)
Step Two: Let the yeast proof for about 5 minutes, until the mixture is foamy
Step Three: Add flour to bowl. Mix with a sturdy spatula until the dough starts to come together, then add salt and mix until all ingredients are incorporated. For best results, mix until no dry bits of flour remain. Note: This is a relatively slack (wet) dough, so it may seem a bit shaggy and sticky at this point. Don’t worry – it will become more smooth and elastic as we go!
Step Four: Cover bowl with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size
Step Five: When dough has risen, lightly flour a large cutting board. Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN – you want to keep all those nice air bubbles intact so you have an airy, delicious loaf of bread. (Note: If the dough is sticking to the bowl a little bit, wet your hand with a bit of cold water and gently separate the dough from the bowl to get it all out)
Step Six: Shape the dough into a round loaf: Pull each corner of the dough in towards the center (like you’re folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over and pull it into a round loaf. Watch the video(s) above to see exactly how we do this
Step Seven: Flour a proofing basket or a medium bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes or so while you preheat the oven. Note: I like to line my proofing basket or mixing bowl with a clean linen napkin to distribute the flour more evenly and help with cleanup
Step Eight: While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees Fahrenheit
Step Nine: When the oven is hot, you’re ready to go! Use oven mitts to pull the dutch oven out and remove the lid
Step Ten: Lay a piece of parchment paper down on your counter or cutting board (optional – it makes transferring the bread easier!)
Step Eleven: Tip your bread dough gently out of the proofing basket onto the parchment paper. Make sure the seam side is up this time – this is what will create those beautiful cracks on top of the bread
Step Twelve: VERY CAREFULLY (without burning yourself!) use the sides of the parchment to lift the bread up and place it into the hot Dutch oven
Step Thirteen: Put your oven mitts back on, place the dutch oven lid back on the pot, and slide the whole thing back into your hot oven
Step Fourteen: Cook bread for 30 minutes. After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 10-15 minutes more until the bread has deepened in color and you have a beautiful brown crust
Step Fifteen: When bread is done, use oven mitts to pull the pot out of your oven. Use a long spatula or the corners of your parchment paper to lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 30 minutes before cutting into it. Slice, slather with butter, and enjoy!
Notes: Measure the flour by weight instead of cups. You can use instant yeast for this recipe, use 1 1/2 teaspoons instead. The best flour for this recipe is King Arthur All Purpose Flour. You can add garlic , nuts or spices to this recipe.
1 lb boneless chicken breast, cut into bite-sized pieces
1/3 cup yellow curry paste
10 baby golden yukon potatoes, cut into bite-sized potatoes
1 14-ounce can coconut cream
1/2 – 1 cup water
2 teaspoon fish sauce
1 – 2 tablespoons brown sugar
Cilantro and rice for serving
Instructions:
Step one:
Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
Step two:
Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
Step three:
Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.
Notes: For a more vegetable-filled dish, add chunks of carrot with the potatoes. This recipe would go well with naan.
