Macaroni Salad

Ingredients

4 cup elbow macaroni, uncooked

1 cup mayonnaise

1⁄4 cup distilled white vinegar

2⁄3 cup white sugar

2 1⁄2 tbsp prepared yellow mustard

1 1⁄2 tsp salt

1⁄2 tsp ground black pepper

1 large onion, chopped

2 stalk celery, chopped

1 green bell pepper, seeded and chopped

1⁄4 cup carrot, grated (optional)

2 tbsp pimentos, chopped (optional)

Directions

Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Rinse under cold water and drain.

In a large bowl, mix together mayonnaise, vinegar, sugar, mustard, salt, and pepper. Stir in onion, celery, green pepper, carrot, pimentos, and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Risotto Primavera

Ingredients

2 tbsp olive oil

2 oz leek

1⁄4 onion

1 cup arborio rice

2 1⁄2 cup chicken stock

1 tbsp unsalted butter

1 oz parmesan cheese

1⁄2 red bell pepper

1⁄2 green bell pepper

1 zucchini

Directions

1. Heat chicken stock in saucepan over medium heat just until hot. While stock is warming, heat half of the olive oil in a large saucepan. Saute leeks and onion just until onion is soft, about three minutes. Add rice and coat with oil.
2. Add stock a little at a time, just enough to cover the rice at any given time, and stir constantly. Continue adding stock and cooking until rice is al dente and creamy.
3. Add butter and Parmesan. Season to taste with salt and pepper and keep warm. Heat remaining olive oil over medium high heat and saute peppers and zucchini briefly. Serve immediately over risotto.

Spaghetti Bolognese

Ingredients

1 large or 2 small onion, cut into 1 inch dice

2 large carrots, cut into 1/2 inch dice

3 stalk celery, cut into 1 inch dice

4 clove garlic

1 extra-virgin olive oil, as needed

3 lb ground chuck, brisket, or round or a combination

1 kosher salt, to taste

2 cup tomato paste

3 cup hearty red wine

1 water, as needed

3 bay leaves

1 bunch thyme, tied in a bundle

1 lb spaghetti

1⁄2 cup parmigiano-reggiano cheese, grated

1 high quality extra-virgin olive oil, for finishing

Directions

1. In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. Place a large pan over medium heat and coat with olive oil. Add pureed vegetables and season generously with salt. Bring the pan to medium-high heat and cook the vegetables until all of the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes.
2. Add ground beef and season again generously with salt. Brown the meat well and cook for another 15 to 20 minutes.
3. Add tomato paste and cook until browned, about 4 to 5 minutes. Add red wine and cook until the wine has reduced by half, another 4 to 5 minutes.
4. Add water to the pan about 1 inch above the meat. Add bay leaves and thyme, then stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates, gradually add more, about 2 to 3 cups at a time. Be generous about adding water during the cooking process, any extra can always be cooked out. This is a game of reduce and add more water. This is where big rich flavors develop. Do not add all of the water in the beginning, otherwise it will be a boiled meat sauce rather than a rich, thick meaty sauce. Stir and taste frequently. Season with salt, if needed. Simmer for 3 1/2 to 4 hours.
5. During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Generously salt the pasta water, otherwise the completed dish will always taste under seasoned no matter how good the sauce is. When the water is at a rolling boil, add spaghetti and cook for 1 minute less than the package directions. Reserve 1/2 cup of the pasta cooking water.
6. While the pasta is cooking, remove 1/2 of the sauce from the pot and reserve. Drain pasta, add it to the pot with the remaining sauce, and stir or toss the pasta to coat. Add some reserved sauce if needed to make it about an even ratio between pasta and sauce. Add reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and sprinkle with parmigiano-reggiano cheese and drizzle with high quality finishing olive oil. Toss or stir vigorously. Divide pasta and sauce into serving bowls or one big pasta bowl. Top with remaining grated parmigiano-reggiano cheese. Serve immediately.

Fried Chicken

Ingredients

4 cups  buttermilk
2 tablespoons hot sauce
10 pieces bone-in chicken (white and dark meat)
1 cup  plain flour
1 cup  panko (japanese breadcrumbs)
1 tablespoon salt, plus more for sprinkling
2 teaspoons freshly ground black pepper
Peanut oil, for frying

Method

1. Whisk together the buttermilk and hot sauce in a large bowl. Submerge the chicken pieces in the buttermilk mixture and refrigerate overnight.
2. Take the chicken out of the fridge, remove it from the buttermilk and drain on a rack set over a baking sheet to catch any excess brine. Set aside. Whisk the flour together with the panko, salt and pepper. One by one, dredge the chicken pieces in the flour mixture, tapping off excess breading. Set the breaded chicken back on the rack and set aside.
3. Preheat the oven to 175°C.
4. Pour enough peanut oil into a Dutch oven so that there is 2 inches of oil but it does not go higher than halfway up the pot. Heat over medium-high heat until the oil registers 175°C on a thermometer.
5. Fry the chicken in batches of 3 or 4 pieces, turning every 1 to 2 minutes, and watching the oil temperature closely. The chicken should be cooked to a deep golden brown and an internal temperature of 75°C, about 10 minutes for wings and 12 minutes for breasts, thighs and legs.
6. After taking the chicken out of the oil, set it on a baking sheet, immediately sprinkle with salt, and then place it in the oven for 5 minutes to finish cooking through. When done, place the fried chicken on a clean rack with layered paper towels on the bottom to absorb grease. Let cool for about 10 minutes before serving.

Classic American Grilled Cheese

Ingredients

• 8 slices country white bread
• 4 slices white American cheese (cheese slices)
• 4 slices yellow American cheese (cheese slices)
• Salted butter, softened

Method

1. Preheat the griddle to medium heat.Build the sandwiches with 1 slice of white cheese on 4 pieces of bread and 1 slice of yellow cheese on the other 4 slices of bread. Close the sandwiches and butter both sides. Place on the griddle, cover with a metal bowl and let the sandwiches get a nice golden brown, 3 to 4 minutes. Flip the sandwiches, cover again with the metal bowl and cook until the cheese is melted and the sandwiches are golden brown, another 3 to 4 minutes.

2. Using 4 descending sizes of star shaped cookie cutters, punch stars out of the sandwiches. Place on top of Roasted Tomato Bisque from large to small.

Beetroot and Feta Cheese Salad

Ingredients

• 8 medium beetroot, washed and stems removed
• 1 red onion, finely diced
• 150g feta cheese, roughly crumbled
• 50g roasted pine or pistachio nuts
• 2 baby spring onions, finely sliced

For the Dressing:

• 80ml mayonnaise
• 80ml chutney
• 4 tsp balsamic vinegar,

Method

1. Cook the beetroot in water for 15-20 minutes until cooked. Removed from heat and rinse in cold running water. Rub hands with oil, to prevent staining skin, and peel off the skin and leave to cool completely.
2. Cube or slice the beet and mix with the onion. Mix with the dressing ingredients together and mix with the beet and onion mixture. Place onto serving platter.

3. Top with feta cheese, roasted nuts and spring onion and serve or chill in the fridge until needed.

7 Colour Rice

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 250g smoked bacon
• chopped,1 red pepper, diced,1 green pepper, diced,1 yellow pepper, diced,1 tbsp, heaped, mild curry powder ,400g cooked basmati rice,2 tbsp fresh thyme, removed from stem, chopped,Salt and freshly ground black pepper,

Method

1. Heat the oil in a large pan and sauté the onion and garlic for 2 minutes until slightly soft.
2. Add the bacon and cook until slightly crispy.
3. Add the peppers and cook for another 2 minutes or until just starting to soften.
4. Add the curry powder and cook for a further 30 seconds or so.
5. Add the rice and thyme and stir until combined.
6. Season to taste and keep warm, cover with foil or a lid until serving time.

Chicken Curry

Ingredients

• 400g tin chopped tomatoes ,
• 2 tablespoons plus 1 teaspoon red wine vinegar ,
• 1 tablespoon plain flour ,
• 1 tablespoon tomato puree,
• 2 teaspoons garam masala ,
• One 1-inch piece fresh ginger, peeled and cut into pieces ,
• 2 cloves garlic, halved ,
• Salt and freshly ground black pepper,
• 450g red skinned potatoes, cut into 1/2-inch pieces,
• 1kg chicken thighs, skin removed and discarded (about 8 thighs) ,
• 150g baby spinach ,
• 2 tablespoons chopped fresh coriander, plus extra for garnish ,

Method

1. Combine the tomatoes with their juices, 2 tablespoons vinegar, flour, tomato paste, 1 teaspoon garam masala, ginger, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in the carafe of a blender or in a food processor. Puree until well blended and only slightly chunky. Set aside.

2. Spread the potatoes in the bottom of a 5-to-6-quart slow cooker. Sprinkle the chicken with the remaining 1 teaspoon garam masala, 1/4 teaspoon salt and 1/4 teaspoon pepper and lay over the potatoes in a single layer. Pour the sauce over the chicken. Cook on high for 3 1/2 to 4 hours or low for 6 to 7 hours.

3. Uncover the slow cooker and stir in the baby spinach until wilted, about 1 minute. Let the curry stand, uncovered, for 10 to 15 minutes to allow the sauce to thicken a bit. Add the remaining 1 teaspoon vinegar and chopped coriander and season with additional salt and pepper. Serve with additional coriander for garnish, with bread on the side for scooping up the sauce, chutney and/or Greek yoghurt.

Grilled Tomato and Cheese

Ingredients

• 1 large or 2 medium heirloom or beefsteak tomatoes
• Salt
• Eight 1/3- to 1/2-inch-thick slices Pullman bread
• 12 slices sharp Cheddar or American cheese
• 6 tablespoons cultured butter, softened

Method

1. Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry.
2. Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
3. Place 2 sandwiches into a nonstick medium frying pan over medium heat. Cover the frying pan with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

Chicken and Ham Hock Pie

Ingredients

• 2 large ham hocks,
• 1 medium onion, chopped,
• 1 celery stick, chopped,
• 1 carrot, chopped,
• 1 handful of thyme,
• 1 tsp black treacle,
• Salt, black pepper (medium coarse ground) and thyme, to season,
• 6-8 boneless, skinless chicken thighs
• 260g plain flour,
• Pinch of salt,
• 175g lard or butter,
• 200ml water,
• Small amount of softened butter,

Method

1. Place the ham hocks in a large saucepan and cover with cold water. Bring to the boil and skim any scum off the surface.
2. Reduce heat to a gentle simmer and add the chopped vegetables, a teaspoon of chopped thyme and the black treacle. The treacle will take some of the saltiness out of the ham and give the stock a wonderful rich color. Simmer for 2-3 hours or until the meat is just starting to fall off the bones.
3. Remove the meat from the pan and allow it to cool. Strain the remaining stock into a clean pan and return to the boil until it has reduced by a third, then take the pan off the heat and leave to cool. This will become the jelly for the pie later on.
4. Pick the meat from the ham hock removing any fat and muscle. Flake the meat into a bowl and season with coarse black pepper and the freshly chopped thyme to your taste. Remember this is a cold pie so pepper will really bring out flavor once rested and chilled. Hocks can be very salty so do taste before adding any extra salt.
5. Next place the chicken between two pieces of cling-film and batter out with a rolling pin to tenderise and season with salt & pepper.
6. Preheat the oven to 180°C.
7. Mix the flour and salt in a bowl making a well in the center. Bring the water and lard to the boil in a saucepan then stir it into the flour with a wooden spoon to form a smooth dough. Leave for ten minutes until cool enough to handle.
8. Lightly grease a pie ring measuring 15-20cm by about 8-10cm deep and line the bottom with a disc of lightly greased greaseproof paper. Place it on a similarly lined and greased baking tray.
9. Take two thirds of the dough and, on a lightly floured table, roll it into a circle large enough to line the base and sides of the pie ring and overlap the edge. Place the pastry into the pie ring, carefully pressing into the corners, allowing the pastry to just hang over the edge. Roll the remaining pastry into a circle for the lid.
10. Cover the bottom of the pie with a layer of ham, then a layer of chicken. Repeat this again until the pie is filled. Brush the pie edges with egg wash and place the lid on top.
11. Pinch the lid edge and top pastry edges together with your thumb to crimp the pie and create a seal. Trim the edge with a knife removing any overhanging pastry.
12. Brush the top of the pie with the beaten egg, make a hole in the middle of the pastry lid and cook for 1 hour. Remove the ring and brush the sides and top again with egg before baking for a further 15 minutes. Remove from the oven and leave to cool. Refrigerate for 2-3 hours.
13. When the pie is cold, fill any holes in the pastry with softened butter so that the jelly doesn't escape. Take the jelly from the fridge, remove the layer of fat from the surface and gently reheat to melt the jelly Pour the jelly into the round hole in the top of the pastry until the pie is filled. Return to the fridge until the jelly is set.

Bacon, Egg and Maple Cheese Sandwich

Ingredients

• 6 slices thick-sliced bacon
• 2 tablespoons maple syrup
• 7 tablespoons unsalted butter, softened
• 4 large eggs
• 9 slices Cheddar (about 7 ounces), one of them quartered
• Eight 1/3- to 1/2-inch-thick slices brioche bread

Method

1. Preheat the oven to 190°C. Lay the bacon slices on a rack set over a baking sheet. Bake until the fat starts to render, about 10 minutes.

2. Baste the bacon on both sides with the maple syrup and continue to bake until caramelized and the edges just start to brown, 10 to 15 minutes more. Let cool on the rack, about 5 minutes. When cool, cut them in half.

3. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until thoroughly set, 3 to 4 minutes. Transfer to a plate.

4. Put 4 slices of the bread on a work surface. Layer each with 1 whole slice of the cheese, 3 pieces of the bacon, 1/4 slice of the cheese and 1 egg and another whole slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the remaining butter on both sides of the bread using about 1 1/2 tablespoons for each sandwich.

5. Place 2 sandwiches into the same skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and cook, uncovered, until the bread is golden brown and cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

Baked Penne with Roasted Vegetables

Ingredients

• 2 red peppers, cored and cut into 2cm wide strips
• 2 courgettes, quartered lengthwise and cut into 2cm cubes
• 2 summer squash, quartered lengthwise and cut into 2cm cubes
• 4 button mushrooms, halved,
• 1 yellow onion, peeled and sliced into 2cm strips,
• 4 tbsp extra-virgin olive oil,
• 1 tsp salt, divided,
• 1 tsp freshly ground black pepper, divided,1 tbsp.
• dried Italian herb mix or herbs de Provence,
• 500g penne pasta,
• 120g grated fontina cheese,
• 750ml marinara sauce (store bought or homemade),
• 60g grated smoked mozzarella,
• 220g frozen peas, thawed,
• 30g grated Parmesan, plus 30g for topping,
• 30g butter, cut into small pieces,

Method

1) Preheat the oven to 220°C/gas mark8. 2) On a baking sheet, toss the peppers, courgettes, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. 3) Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. 4) In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined. 5) Pour the pasta into a greased 23-cm by 33-cm pan. Top with the remaining 30g Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

The Ultimate Cheeseburger

Ingredients

250g minced beef,
For the assembly and serving: (per burger),

• Brioche buns,
• 1 American cheese slice,
• 2 cheese slices,
• Lettuce,
• Gherkin,
• Mayonnaise,
• Salt and pepper to taste,

For the ketchup:,

• 400g chopped tinned tomatoes,
• 3 cloves of garlic,
• 1 banana shallot, sliced,
• 1 tablespoons
• Worcestershire sauce,
• 2 tablespoons maple syrup,

For the onion rings:,

• 100g plain flour,
• 2 teaspoons dried yeast,
• 150ml lager,
• Pinch of salt,
• 2 large onions,
• Oil for frying,

Method

1. For the ketchup, put a pan on the heat, add some olive oil. Finely dice a shallot. Put into the pan and sweat them off. Finely chop some garlic, add some salt to use as an abrasive and purée the garlic, add to the pan. Once softened, add some tinned tomatoes, Worcestershire sauce and maple syrup then break up the tomatoes and allow to reduce & thicken for 30-40 minutes. Once reduced begin with the onion rings.

2. For the batter, in a bowl put some plain flour, yeast and salt and whisk to get rid of any lumps. Pour in the lager a bit at a time and whisk until you have no lumps then rest for an hour. Take the top off the onion and cut thick rings, push the middle out, put onto a tray. Get the rested batter, whisk it to ensure there are no lumps. Dust the onions with flour, mix and drop into the batter and coat them.

3. Take them to the pre-heated fryer at 170°C, carefully drop them in one at a time, keep them moving. After 4-5 minutes take them out of the fryer onto a tray covered in kitchen roll and allow to rest. For the burger take your beef, mould it to the right size/shape touching as little as possible. Oil your hands, not the griddle and coat the burgers in oil. Place them away from you onto the griddle. Sprinkle with salt and pepper. After about two minutes turns them over and season the other side.

4. Take two slices of cheese and lay over the burger and lay another burger on top. Then lay over a slice of American burger cheese. Steam it inside by spraying the griddle with water and putting a saucepan over the top. Take the burger off the heat and rest.

5. Take a bun, cut in half, brush it with melted butter and put onto the griddle and toast for a couple of seconds.To build the burger, first spread mayonnaise on the top bun, lay on some lettuce, then spread some of the ketchup on the bottom bun. Lift the burger onto it and lay some sliced gherkin on the burger and put the bun lid on.

6. On a board, put the remaining ketchup into a small bowl, then place some onion rings on the board and finally put the burger onto the board.

Surf and Turf

Ingredients

• 200ml sweet soy sauce (ketjap manis)
• 200g sticky dark brown sugar
• 90ml olive oil
• 120g ginger, peeled and roughly sliced
• 10 cloves garlic, peeled
• 3 tbsp tomato purée
• 500ml warm water
• Juice and grated rind of 1 lemon
• 4 tbsp fresh thyme, removed from stems
• 2 whole red birds eye chilies; slightly split
• 6 x tuna steaks
• 6 x pork chops
• Large handful of fresh sage leaves
• 1 bottle lager

Method

For the marinade, place the soy, sugar, olive oil, ginger, garlic and tomato paste into a food processor and blitz to a paste.

Add the water and blitz again until well combined then pour into a frying pan and bring to a simmer.

Add the lemon juice and zest, thyme and chillies and simmer for another 5 minutes until thickened and reduced slightly.

Remove from heat and leave to cool.

Once cooled transfer to a measuring jug so it’s easy to pour and remove the chillies and discard.

For the tuna and pork, place the tuna steaks and pork chops into separate resealable bags.

Pour half of the cooled marinade in with the tuna steaks and the other half in with the pork.

Add the sage leaves to the bag with the pork chops.

Make sure everything is well coated before sealing both bags and placing in the fridge to marinate.

When ready to cook grill the pork chops for 3 to 4 minutes on each side until cooked.

Drizzle the beer over the pork while cooking for an authentic SA braai flavour.

Grill the tuna steaks for a minute a side or longer if you prefer it cooked through.

Pesto Chicken Penne

Ingredients

• 2 cloves garlic, crushed,
• 4 chicken breasts, cut into strips
• 1 tbsp dried Italian mixed herbs
• Salt and pepper to taste
• 250g cherry tomatoes, halved
• 500g penne, cooked until al dente
• Juice and rind of 1 lemon

For the pesto:

• 200g fresh basil
• 2 cloves garlic crushed
• Salt and freshly ground pepper
• 100g pine nuts, toasted
• 100g Parmesan cheese,
• grated,1 green chilli, deseeded
• 160ml olive oil
• Parmesan shavings, to serve
  • Fresh basil, to serve

Method

1. To make the pesto: place the pesto ingredients in a food processor, except for the olive oil. Blend until smooth and well combined. Add the oil in a thread like motioning until you have a thick pesto.

2. Transfer to a sterilized jar and cover with a layer of oil to seal. Store in the fridge until needed.

3. For the chicken penne, heat 1 tbsp of the pesto oil in large saucepan and sauté the garlic for a minute.

4. Add the chicken strips and season with salt and pepper and dried Italian herbs and fry for around 5 minutes until almost cooked through.

5. Add the cherry tomatoes and cook for a further 2 minutes.

6. Mix with the cooked penne and enough basil pesto for the mix. Add a squeeze of lemon and grated rind.

7. Finish with Parmesan shavings and basil leaves and serve while still warm.

Meatball Pittas

Ingredients

• 500g lean beef mince
• 2 onions, very finely chopped
• 2 cloves garlic, crushed
• 1 red pepper, grated
• 70g fine dried breadcrumbs, (4 slices brown bread, crusts removed, into oven at 200ËšC for 5 minutes then blitzed in food processor)
• 2 tbsp barbecue seasoning
• 2 tbsp ground coriander
• 2 tbsp ground cumin
• Handful fresh coriander, chopped
• Salt and freshly ground black pepper
• Oil for frying
• Brown pittas
• Rocket
• Cherry tomatoes, halved

For the tzatziki:

• 1/2 cucumber,
• Small handful mint, chopped
• 125ml Greek yoghurt
• 30ml sour cream, optional
• Salt and pepper, to taste

Method

1. Place all ingredients into a large bowl and mix well to combine.
2. Take one tablespoon of mix and roll in hands to form a ball.
3. Repeat with rest of mixture.
4. Heat oil in a large frying pan.
5. Add meatballs and fry until golden brown on all sides.
6. Put on a lid or cover with tin foil and cook for another couple minutes until cooked through.
7. To serve, toast the pittas.
8. Cut in half and fill with the meatballs, rocket, tomatoes and tzatziki.

For the tzatziki:

1. Slice the cucumber in half and scrape out the core with a spoon.
2. Grate the cucumber and then squeeze out any excess moisture before transferring to a bowl.
3. Add the rest of the ingredients and stir to combine.
4. Season to taste.

Pesto Chicken Penne

Ingredients

• 2 cloves garlic, crushed,
• 4 chicken breasts, cut into strips
• 1 tbsp dried Italian mixed herbs
• Salt and pepper to taste
• 250g cherry tomatoes, halved
• 500g penne, cooked until al dente
• Juice and rind of 1 lemon

For the pesto:

• 200g fresh basil
• 2 cloves garlic crushed
• Salt and freshly ground pepper
• 100g pine nuts, toasted
• 100g Parmesan cheese,
• grated,1 green chilli, deseeded
• 160ml olive oil
• Parmesan shavings, to serve
  • Fresh basil, to serve

Method

1. To make the pesto: place the pesto ingredients in a food processor, except for the olive oil. Blend until smooth and well combined. Add the oil in a thread like motioning until you have a thick pesto.

2. Transfer to a sterilized jar and cover with a layer of oil to seal. Store in the fridge until needed.

3. For the chicken penne, heat 1 tbsp of the pesto oil in large saucepan and sauté the garlic for a minute.

4. Add the chicken strips and season with salt and pepper and dried Italian herbs and fry for around 5 minutes until almost cooked through.

5. Add the cherry tomatoes and cook for a further 2 minutes.

6. Mix with the cooked penne and enough basil pesto for the mix. Add a squeeze of lemon and grated rind.

7. Finish with Parmesan shavings and basil leaves and serve while still warm.

BLT Pasta Skillet

Ingredients

• 8 ounces whole wheat fusilli pasta
• 3 strips bacon
• 3 cloves garlic, thinly sliced
• One 28-ounce can whole peeled tomatoes, crushed by hand, with juices
• 1/4 teaspoon chilli flakes
• 4 to 5 whole fresh basil leaves, plus more for garnish, optional
• 1/2 small head chicory, torn into bite-size pieces (about 4 cups)
• 1/2 cup ricotta cheese
• 1/4 cup freshly grated Parmesan
• 8 ounces part-skim mozzarella, cut into 1/2-inch cubes
• Salt

Method

1. Preheat the oven to 200°C. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and reserve 1/2 cup of the pasta water.

2. Meanwhile, lay the bacon in a large ovenproof skillet and cook over medium heat until brown and slightly crispy, 4 to 5 minutes per side. Remove the skillet from the heat, transfer the bacon to a paper-towel-lined plate and pour off all but 1 tablespoon of the drippings. Break up the bacon into bite-size pieces.

3. Return the skillet to medium heat, add the garlic and cook, stirring frequently, until soft, about 1 minute. Add the tomatoes and juices, reserved pasta water, chilli flakes, basil, endive and 1/2 teaspoon salt. Bring to a simmer and cook until the sauce thickens, 15 to 20 minutes.

4. Mix together the ricotta and Parmesan. Add the cooked pasta and mozzarella to the sauce and stir to thoroughly coat. Drop spoonfuls of the ricotta-Parmesan mixture on top. Sprinkle with the bacon pieces and bake until bubbly and the cheese melts, 15 to 20 minutes. Let rest for a few minutes before serving. Garnish with additional basil if using.

Moroccan Rice Pudding

Ingredients

• 160g uncooked rice
• 720ml milk
• 480ml evaporated milk
• 1 vanilla pod or 5ml vanilla extract
• 1 cinnamon stick
• 100g sugar
• 240ml pouring cream
• 10ml cornflour, mixed to a paste with a little cold water
• 2 egg yolks, beaten
• 1-2 tablespoons honey
• Zest of 1 large ripe orange
• 2 teaspoons orange blossom water

Method

1. Place the rice in a large saucepan with the milk and vanilla pod and cinnamon stick, bring to the boil and cook for about 20 minutes, until the rice is tender. When the rice is soft, reduce to a medium heat and add the cream and sugar and mix well. Add the cornflour and stir until the mixture thickens.
2. Gradually add a little of the rice to the egg yolks and stir well. Pour the egg yolk mixture into the rice and continue to cook over a moderate heat until creamy, stirring all the time, stir in the honey, orange zest and orange blossom water. Remove from the stove. Spoon a few honey almonds over the plated rice pudding.

Vegetable Chow Mein

Ingredients

230g dried Chinese egg noodles
1 tsp toasted sesame oil
1 tbsp vegetable oil
2 cloves garlic, crushed
300g mixed fresh mushrooms (shiitake, king trumpet, cremini, button, etc.), sliced
Pinch Chinese five-spice powder
160g baby spinach
1 to 2 tbsp light soy sauce
Pinch salt
2 spring onions, thinly sliced on the diagonal
1/2 tbsp toasted white sesame seeds
1/2 tbsp toasted black sesame seeds

Method

Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about three minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.
Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until staring to brown, about one to two minutes. Season the mushrooms with Chinese five-spice powder. Stir-fry for one minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary). Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.