Food

Veg Series: Fried Zucchini with Seaweed and Nutty Dressing

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This is one of those recipes that literally take around 5 mins to make yet tastes fantastic!

1 big zucchini
1 bottle nutty dressing
1 tbsp sesame oil
1 pack of seaweed in sesame oil

* Slice zucchini into round slices, salt every slice and leave aside for a bit
* Heat up a large frying pan with a 1 tbsp sesame oil and fry zucchini slices on each side for 3 mins on a medium heat *Mix cooked zucchini with seaweed and season with nutty sauce

*you can get the nutty sauce in your local supermarket`s oriental section along with the seaweed
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Food

Pasta Series: Black Pasta with Golden Chiken & Creamy Garlic Parmesan Sauce

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INGREDIENTS

1 pack black pasta
2 crushed garlic cloves
130 ml double cream
60 g parmesan grated/shaved
2 chicken breasts
salt
pepper

1. In a medium saucepan heat double cream adding crushed garlic cloves and 40 g parmesan, bring up to boil, then simmer until you get a unified mixture
2. Defrost chicken breasts. On a sheet of greaseproof paper, toss the chicken with salt and pepper, then fold the paper over and bash and flatten the breasts to 1.5 cm thick with a rolling pin
3. In a large frying pan heat 1 tbsp oil, add the chicken, turning after 3-4 min until golden and cooked through
4. Cook black pasta in a large saucepan, adding a dash of oil and salt
5. Cut the chicken into small chunks and add to the sauce.
6. Serve the pasta with sauce and top up with a bit of shaved parmesan

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Food

GQ`s Buttermilk Pancakes

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MAKES 12

FOR THE RASPBERRY COMPOTE 

250g raspberry

25ml water

50 g caster sugar 

FOR THE BATTER

125g plain flour

10g baking powder

pinch of salt

15g caster sugar

250ml milk

1 egg

25g butter, melted

To Serve

maple syrup

icing sugar

 

  • To make the compote, place all ingredients in a pan and simmer slowly until the mixture has a jam-like consistency
  • Sift together the flour, baking powder and salt into a large bowl and stir in the sugar
  • In a separate bowl, lightly whisk together the milk with the egg, then whisk in the melted butter
  • Pour the milk mixture into the flour mixture, then using electric whisk beat until it forms a smooth batter. Leave to stand for 15 mins before using
  • Heat a large nonstick frying pan over medium heat and spray a little oil. Ladle a spoonful of batter into the pan and cook for 2-3 mins on each side or until golden brown. Stack on a warmed plate while you cook the remaining pancakes
  • Serve 3-4 pancakes per person. Drizzle with maple syrup and top with raspberry compote. Dust with icing sugar and decorate with 3-5 leftover raspberries
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Soup Edition: Zucchini Cream Soup ®

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Details:
3 tbsp extra virgin olive oil
1 tbsp chopped garlic
2 onions finely chopped
1 kg zucchini/courgettes cut into small chunks
salt/pepper
700 ml chicken/vegetable stock
140 ml double cream

To serve:
crusty bread
truffle oil (optional)

✔ Heat the oil over a medium heat, throw in garlic and onions and cook for 4 mins till soft but not coloured
✔ Add zucchini and cook slowly for 7-8 mins (until lightly browned and softened)
✔ Pour in your stock & bring up to soil then simmer for up to 10 mins
✔ Season with salt and pepper (keep in mind that most stock cubes already have spices added to them)
✔ Now it’s the time for the double cream! Simply add it to the soup and bring up to boil
✔ Blend the soup until smooth in a food processor

Extras
Serve with crusty bread and a tad of truffle oil (which is purely at your own discretion as most people hate truffle oil with a passion)

bon-appetit

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