CClogo

Cooking & Co

And now, for the food...

On this page you'll find all sorts of easy-to-make recipes that won't take long at all. Complete with video tutorials to help guide you through the process. Have fun and good luck!


Jamie's Quick Chicken Laksa

"Mildly spiced noodle broth with butternut squash"


SERVES 4      COOKS IN 15 MINUTES      DIFFICULTY SUPER EASY

 Chicken, Gluten-free, Asian, Jamie's 15-minute meals




METHOD

Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade)

START COOKING

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Pour about 800ml of boiling water into the large pan and crumble in the stock cube.

Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. Swap to the bowl blade in the processor and add the peeled garlic and ginger, the chilli, turmeric, trimmed spring onions, peanut butter, dried lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles.

Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.















Nigella's Sicilian Pasta With Tomatoes, Garlic and Almonds

"Pasta pesto is a super-quick dish that everybody loves"


SERVES 6      COOKS IN 15 MINUTES      DIFFICULTY SUPER EASY

 Pasta, Pesto, Italian, Nigellissima



INTRODUCTION

I like to use fusilli lunghi, which are like long golden ringlets (or, less poetically, telephone cords) but, if you can't find them, simply substitute regulation-size fusilli (or indeed any pasta of your choice). Since the sauce is unheated, it would be wise to warm the serving bowl first but, having said that, I absolutely adore eating this Sicilian pasta cold, should any be left over. It is so easy to make and, being both simple and spectacular, is first on my list for a pasta dish to serve when you have people round.

METHOD

Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade)

START COOKING

Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good 2 minutes before it's meant to be ready.

While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubbly-textured sauce.

Just before draining the pasta, remove a cupful of pasta-cooking water and add 2 tablespoonfuls of it down the funnel of the processor, pulsing as you go.

Tip the drained pasta into your warmed serving bowl. Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves.


Foooooddd

Get cookin'!

© 2015 Cooking & Co