Simple Dinner Recipes

 

The secret of making great food is to

ensure you lock in every last ounce of

flavor in that pan and this spicy

sausage rice does exactly that

take the spicy sausages and piss that

skin because I want all that delicious

spicy sausage meat out of this casing

and you get more flavor from the sausage

when you take them out the casing

sausage is ready turn on the gas

red onion less acidic that a big white

Spanish onion and a lot more flavor some

tablespoon of olive oil a tablespoon

only because I want all that fat coming

out of sausages just to really help

flavor the onions onions in and the

owners go in first because you can never

rush cooking an onion it's really

important to sort of give them 5 6

minutes in the pan so you can really

start the camera Lizer

and now for my pepper slice around

wasting nothing I want to see that sort

of little core those pips in the center

no fine dice pepper the rice is going to

be cooking for 20 minutes so I want the

veg to sort of have texture after is

cooked peppers in with a garlic to nice

clothes just slap down off with the

shell garlic in

now I'll turn up the gas get the pan

nice and hot because the minute that

fossil goes in everything cools down and

you'll end up boiling in the peppers and

the onions or the garlic so heat up to

maximum and then just make a well in the

center I mean now start stirring quickly

this way you get so much more bang for

your buck out of sausages because the

skins off and the real flavor of that

spicy Italian sausage is gonna come

first

what's great about this recipe is that

you can use any type of sausage to get

the flavor and the heat you want I've

gone for the spicy Italian but it's just

as good with no gays or sweet so

a teaspoon freaking and give you that

really nice smoky flavor ricin and we're

gonna sort of basically sear the rice we

call it in the kitchen blasting or ice

where we sort of soda that rice for 30

seconds and it takes on all that flavor

next white wine so the wine sort of

deglazing the pan I'm watching all that

flavor on the bottom of the pan into the

rice stock in bring it up to the boil

turn it down and let it simmer double

stop to rice turn that gas down and let

it simmer for 12 to 15 minutes and just

give it the occasional stir keep an eye

on it now get ready to finish it slice

spring onions diced sweet juicy tomatoes

and roughly chopped earthy flat leaf

parsley Springer's in tomatoes in off

with the gas really important otherwise

everything becomes overcooked flat leaf

parsley in but look at the volume in

that pan now that is an amazing way to

take spicy internal sausages to a

completely different level beautiful

first off get your pan on and start

sweating off your onions and your garlic

this recipe involves making the

meatballs in a classic way but the

exciting part it's actually cook them in

coconut milk I think is a really nice

new dimension to a sort of soft rich

sumptuous meatball chop the onion nice

and finely even those slices very close

together close to the slices of finer

the aliens Pat it back down at an angle

slice down and just chop what the onions

nice and fine because I want some

finesse to these meatballs and the

secret of a really good meatball is the

texture getting that balance right

between the minced beef the bread crumbs

the milk and the seasoning a couple

cloves of garlic slice the garlic really

nice and thinly nice pan nice and hot a

tablespoon of olive oil quite generous

available onions and garlic in with such

a salt

with your mints open it up a little bit

I sort of put it out salt and pepper

for me a good meatball is all about the

softness the texture of that rich beef

and the way it sort of melts in your

mouth you can color on the outside but

you want it nice and soft and sort of

rich in the center

mix that in beautifully and then paste

it back out again I got some really nice

dried chili flakes and the season onions

with the chili flakes chili flakes in

cook that out for two minutes

oonh add some milk

take your breadcrumbs make a little well

take four tablespoons of milk that makes

a sort of nice slightly doughy texture

but it lightens the texture of the

meatball place that then add your onions

your garlic and your chili in there as

well

nice give your hands in there start

mixing them if you've got the right

amount of milk and bread crumbs

it doesn't mean binding with an egg that

may be too small problem with making

them too small is the fact that they dry

out quickly just size or golf ball

little bit bigger nice in a really nice

tie squeeze and stops it from breaking

out it always pays to double the recipe

and spend a bit more time making extra

meatballs so you can freeze a batch

ready for another time give the pan a

little wipe out then wash out that pan

we've got that flavor from the onions

and the garlic in the bottom got that

pan nice and hot touch of olive oil in

there place them the top of your pan

nice and gently set them in the oil a

palette knife and go underneath them and

just sort of tilt the pan and let the

pan cook the back of the meatball we're

going to add some heat coriander seeds a

spicy peppery was to give a very nice

flavor to the coconut milk in next some

cardamom seeds three or four onto the

board knife on

and little touch of turmeric into the

center of the pan I'll give it a really

nice spicy flavor a little pinch

cinnamon all the time you're doing this

those meatballs are just getting tastier

and taste yeah a couple of dried chilies

let them infuse in their oil and then

some lemongrass just take the back of

your knife and sort of beat it down that

starts to release all that lovely sort

of fragrance

now someone's just let off the most

amazing fragrant air freshener in the

lemongrass and finally some fresh ginger

peel and slice nice and thinly

time now to tell them over and the other

half a wonderful flavor

50 stock in

bring the stock up the boil turn the gas

up and then add the coconut milk and on

the coconut milk just sitting underneath

the top of a meatball coconut milk in

and that sort of gives it that creamy

richness but it's not heavy

it's a fragrant light richness before we

start simmering check the seasoning a

nice soft texture of the meatball but

that fragrance light richness of the

coconut broth it's gonna cook those

meatballs perfectly bring the broth up

to the boil and simmer gently for eight

to ten minutes

touch them with your finger there should

be slightly pliable but it slightly

springy gas off I'm gonna finish it off

with something light and fresh zest of

lime but I want the zest on top of the

meatball so I'll cut through that

richness and then finally squeeze fresh

lime and that just gives it a nice zesty

amazing taste stirring the juice mmm got

that kick in them a vibrant taste now

exciting power when you come to serve it

be generous with that coconut broth tilt

the pan yes good couple of ladles of the

broth in mmm meatballs

and that is a very delicious way of

eating a old-fashioned meatball and

bringing it into the 21st century and

they're just as good to cook from frozen

as well

take a sip anything of shortcrust pastry

it's sort of semi flaky but it's rich

buttery start by sitting 200 grams of

plain flour into a mixing bowl large

pinch of salt 200 grams of unsalted

butter clean the bus up to room

temperature if you let the butter become

too soft in the flour so it doesn't

absorb it in with your fingers rub

together first now the secret is grab

big handfuls and squeeze the butter into

the flour syllables happened literally

in 30 seconds I've got that nice crumbly

texture now couple of tablespoons of

water

nothing worse when the pastry is so wet

we can't bring it together needs to

shape like a nice rich cookie dough is

just a touch too dry so one more

tablespoon of water

yeah it's coming nicely now that's what

I want a nice sort of firm ball pastry

onto the board I'm gonna use these when

the strongest parts of the body pull

towards you and push back down use those

wrists to really need it together so

just that nice sort of smooth texture

now wrap it in cling film set that in

the fridge

twenty minutes really important that you

let the shortcrust pastry relaxed now to

make the quiche you can use just an

ordinary flan dish but I love making

them in mini frying pans which give

another an extra rustic charm brush with

oil to stop the pastry from sticking

once the pastries at room temperature

roll it out to a nice even thickness

place it in the center of your little

pan turn it in don't use your fingers

because what we don't want any holes in

this just get a little bit of dough

cause that sort of acts like a little

sort of mallet strands it out nicely

I'm building a sort of extra lip because

that way I can get a filling and there's

absolute maximum levels when I cook them

blind first

design baked simply means to precook

your pastry before adding the filling

this ensures you'll have a fantastic

crisp pastry

at a sheet of foil or baking paper and

weigh it down

if you use rice pulses or ceramic baking

stones just make sure you keep them for

the next time and feel them 200 degrees

for 10 minutes now for the filling under

a classic quiche bacon and leeks this is

a amazing cured pancetta pancetta is the

detergent cured meat made from belly

pork seasoned with things like juniper

nutmeg fennel a great substitute is

unsmoked bacon as ivan chatter gets

lovely and crispy finely sliced leeks

and add well leeks and bacon nice really

important to cook those leeks down

once those leeks almost sort of camel

eyes slightly crispy the flavors amazing

and just drain them off so any excess

fat get strange the tablespoons of cream

it gives it really nice of richness I

want two-thirds garnish ie bacon and

leeks in my case and one-third of the

savory custard touch of salt

touch a pepper migrate sangria cheese

that makes a really nice sort of creamy

less of an eggy quiche take my amazing

crispy pancetta and leeks in hmm give

her a good net these one more little

thing

some freshness flat leaf parsley

incredible really important just to

taste the mixture with the quiche

filling ready next finish off the pastry

remove the Fallen Waits and return to

the oven to get it lovely and golden all

over

now when we fill them give that a really

good mix up

beautiful great over some more cheese

which will bubble up and melt

beautifully and then into the oven

make your case for 15 to 20 minutes

incredible there's got that nice sort of

cheese on toast mouth on the top it's

sort of bait the secret of any good

quiche is in the short crust because

that's the hero

really important put the water on first

so you can just have it gently simmering

away ready for the pasta while the water

comes to the boil start the sauce by

slicing mushrooms first off fingers one

in front two behind up and down then add

olive oil to a hot frying pan

I want that nice color on the mushrooms

off the heat listen

ten seconds and when you toss something

really important you get all the

ingredients the end of the pan push down

and pull back and that nor is this

that's all water coming out of the

mushrooms next finely chop a flat clove

of garlic then prepare your leeks just

take your knife and go down through the

center turn it over and again into

quarters see all that opening up and

then just rinse the top of that get rid

of any potential dirt or sand it just

breaks up into nice little courses add

all that leek those mushrooms beautiful

and now the secret is to get rid of the

water inside the leak as it cooks down

all the water's gonna need to set about

really nice intense flavour garlis got

nice and crispy now we're gonna add a

touch of chicken stock in there asagna

sheets drop the sheets in to the water

lasagna sheets are an unusual choice for

a dish like this but they work

brilliantly although any type of pasta

you've got in the cupboard will do I

just twist that pan that stops any pasta

actually sticking to the bottom the pan

chicken start the reduce down by half

and it's almost a glaze the bottom the

pan basically washed all that wonderful

flavor off turn the gas down and add a

couple of tablespoons of cream this just

enriches the dish bring it back over the

ball and let it simmer for 3 to 4

minutes now the secret of the pasta is

just taking it out a little early so you

got that nice texture hold up the sheet

and just nip it and you can feel your

fingers in the center it's ready turn

the sauce down and lay these beautiful

sheets on the Sagna into that sauce just

going to turn the gas off now and let

the pasta sit in there and absorb that

amazing sauce finish with chopped fresh

tarragon so delicious herb he goes

brilliant new world mushrooms and leeks

let that sit almost sort of infuse to

serve

I'm making a quick bruschetta by

toasting fresh ciabatta bread to nice

slices drizzle that in oliver

a bit of garlic just rub the bread the

crust as well crust this is what really

takes that garlic now pan for the bread

a touch of olive oil as it starts to

smoke red in but look at the pasta now

it's been stained by that amazing sauce

to serve or a nice spoon at my mushrooms

leeks and cream then I take my pasta

just twist it and let it sit on top that

tarragon has just lifted everything

bread on and that's the beauty about

something so simple they can be done in

20 minutes with everyday ingredients a

stunning pasta dish.
Enjoy your meal and like my article