Ingredients 2 large carrots 1 large parsnip 1/4 blue pumpkin 1 large potato 1 leek or red onion 2 cloves garlic salt and pepper 1 - 3 tbsp red thai curry paste 1 small tin of coconut milk olive oil for cooking - about 2 tbsp Method Slice your carrots into fine pieces - important as... Continue Reading →
Chicken, Coriander, Potato and Chilli Soup
Ingredients 1 Potato 4 Chicken Tenderloins 2 Large cloves of garlic 1 - 2 chillis A small amount of oil for cooking 2 cups chicken stock half a bunch of coriander Method Slice the potato into fine straws. Slice the chicken finely. Peel and slice up the garlic - go to tips not tips to... Continue Reading →
Cauliflower Soup
INGREDIENTS 400 gms cauliflower 200 gms chicken stock pepper 8gms parmesan cheese 1 tbsp flour 1 tbsp water 10 g oil 10 g butter 3 Bacon or pancetta rashes to serve METHOD If you are going to serve with bacon or pancetta put the oven on to 200 degrees now and put your... Continue Reading →
Lentil Soup
INGREDIENTS 1 cup of Lentils 1.5 cups of water Salt & Pepper Medium Red Onion 3 Cloves of Garlic - decent size 1L Chicken Stock 400g (1 tin) of Cherry Tomatoes 1x Medium sized Carrot 3x sticks of celery Grated Parmesan Cheese Crusty Bread METHOD 1.Bring to boil 1 cup of lentils in 1.5... Continue Reading →
Jonny’s Mash
INGREDIENTS Potatoes that say they are good for mashing. 1 average size potato per person 100ml's of Milk Butter Salt & Pepper METHOD 1. Peel your potatoes and cut into quarters 2. Put in saucepan with water covering and boil 3. When you can place a knife in the potato without any resistance they are cooked.... Continue Reading →
Ricotta Gnocchi
INGREDIENTS 80grams of Parmesan cheese Bakers Flour 450grams of Ricotta Salt and Nutmeg Olive Oil 3 Shallot Onions 2 Cloves of Garlic A handful of flat leaved parsley (continental- looks like coriander) 3 tins of chopped tomatoes 3 dried chili's Tablespoon of sugar METHOD YOU WILL NEED A FOOD PROCESSOR FOR THIS RECIPE Gnocchi 1. 80grams... Continue Reading →
Bolognese Sauce
Ingredients 2 Red or Brown onions (Red onion isn't nearly as painful to chop as brown!! 1.2kg Lean Mince 2 or 3 Large cloves of Garlic 1 Chicken Stock Cube 50g of Tomato Paste 700grams Passata 1 Tin of chopped tomatoes Dried Basil Method 1. Dice your two onions into small chunks. 2. Crush then... Continue Reading →
Chunky Chicken Pesto
INGREDIENTS 1 Bunch of Basil- Stalks included 4 Cloves of Garlic 50g of Parmesan 85g of Pine Nuts 40g of Rocket Olive Oil 700grams chicken tenderloins 300ml Cream Penne Pasta METHOD Pesto 1.Toast your pine nuts on a medium to hot heat with olive oil and salt. 2.Once toasted, place them on a paper towel... Continue Reading →
Carbonara
INGREDIENTS 5 rashes of bacon cut into small slices 2 cloves garlic finely chopped Good quality chicken stock cube – not oxo 150 ml boiling hot water 300 gms chicken tenderloins cut into thin slices Thinly sliced mushrooms (2 large field or small container of button) A large dollop of butter to cook the mushrooms... Continue Reading →
Caramel Pork Belly
INGREDIENTS 1.5kg Pork Belly (Serves 6 People) Salt and Pepper Olive Oil 1/2 Cups of Dark Brown sugar 1/3 Cups of Red Wine Vinegar 3 Star Anise 1 Cinnamon Stick 1 Cup of Chicken Stock 1 Orange (Juice only!) METHOD 1. Ask your butcher to score the skin of the pork belly in a criss-cross pattern... Continue Reading →
Bistro 381 