Panchetta Wrapped Tiger Prawns with Tomato and Basil Sauce and Pasta

Method:

  • Wrap the prawn in the panchetta and fry in a non stick pan / pot.
  • When ready remove from the pot.
  • Add the finely chopped onions and grated garlic and cook on a low heat until soft, but not coloured.
  • Add the tin of tomoatoes and simmer for approx 10 mins.
  • Cook the pasta according to the packet.
  • Add the cooked prawns and increase the heat Med - High to warm them through about 5 mins.
  • Add the basil and drop the pasta into the sauce and prawns and coat it.
  • Serve with some garlic bread and a chilled Pinot Grigio.

Hokey Cokey (or the middle of a crunchie bar)

Method:

  • Melt the sugar and syrup together till sugar is all melted in the syrup and bubbling (be careful not to burn them)
  • When all is melt stir in the bicarbonate of soda quickly.
  • The mix will all bubble up.
  • Whilst this is happening transfer to a greased tray and let to harden. 
  • mash into little piece and enjoy.
  • You could also dip them in melted chocolate for an extra treat.
  • WARNING - VERY ADDICTIVE!!

Matt's Muck Savage Chilli

Method:

  • Gently fry the onion and garlic in a little vegetable oil for about 5 minutes until soft.
  • Add the cumin and chilli powder and fry for a minute or two, stirring gently so it doesn’t burn.
  • Add the mince and fry till browned, breaking up any lumps.
  • Once the mince is browned add the stock, tomato puree, tin of tomatoes and bay leaves.
  • Simmer on a low heat for 10 minutes and then add the beans.
  • Cover and simmer on a low heat for anything from 20 minutes to an hour.
  • Just make sure to stir it every now and then.
  • You don’t want it like soup but don’t let it get too dry.
  • Add the chopped coriander at the end if you’re using it.
  • Serve the chilli with the fresh tomatoes (cut them into quarters, scoop the seeds out and then chop the tomatoes into dice), sliced scallions, grated cheddar and a big dollop of sour cream – gorgeous!
  • Eat with pitta bread or tortilla chips.
  • This benefits from leaving it and reheating, you get a much deeper flavour.
  • I often leave it off the heat and covered until we’re ready to eat it, just be sure to heat it right through before serving.
  • If you’re going to leave it for any longer than a couple of hours, cover it and put it in the fridge.
  • If you want to fool your kids into eating more vegetables, replace the tin of tomatoes with some blitzed veg.
  • In a saucepan, gently fry a chopped onion and some crushed garlic until soft.
  • Add a couple of tins of tomatoes and any veg you like. (eg broccoli, cauliflower, courgette, peppers, carrots etc).
  • Just simmer it all until soft and then blitz it with a hand blender. (This is also a good base for a different take on Spaghetti Bolognese)

KK’s Tortilla Cheddar Lasagne

Method:

  • Preheat the oven to 190°C (fan oven 170°C, gas mark 5).
  • Grate the cheese onto a board and divide into six equal portions.
  • Pack the spinach into a large saucepan and add a little water.
  • Cover and cook for 3-4 mins until the leaves have wilted.
  • Drain well, squeezing out the excess moisture.
  • Cool for a few mins.
  • Place one tortilla wrap on a greased baking sheet.
  • Spread 2-3tbsp of pasta sauce over the surface, then arrange one third of the spinach on top, season, then sprinkle with one pile of grated cheese.
  • Place a second tortilla on top, spread with pasta sauce and arrange sliced tomatoes over the surface, sprinkling them with more cheese.
  • Repeat the layers until the ingredients are used up, topping the final tortilla with just grated cheese and tomato slices.
  • Bake for 20-25 mins.
  • Cool for 5 mins, then cut into slices and serve with mixed salad leaves.

KK Duck Broth

Method:

  • Heat the oil in a skillet or pan.
  • Add the shallots and continue sautéing for 2 minutes.
  • Add the diced mushrooms.
  • Next add the garlic, sweet potatoes and duck stock.
  • Bring to a boil.
  • Cover and cook for about 15 minutes or until the potatoes are tender.
  • Add the milk and corn flour to the soup until it reaches whisking consistency.
  • Cook until the soup begins to thicken.
  • Add the cooked duck meat.
  • Finally add the chopped chives and crème fraîche just before end of cooking.
  • Season to taste...x

Meaty Chilli

Method:

  • Brown the mince in some oil, remove with a slotted spoon.
  • Cut the chops into very small pieces and fry off in oil, remove with slotted spoon.
  • Cut chorizo also into very small pieces, fry off in oil.
  • Return mince & pork to pot and add all the other ingredients except the kidney beans, bring to a boil and simmer until all the liquid has reduced.
  • Add the kidney beans and cook for about 15 mins.
  • Serve on baked potatoes with sour cream & cheese, with rice or even yummier in wraps with sour cream & cheese.

Hummus

Method:

  • Put your soaked chickpeas into a saucepan with the bayleaf and onion, a couple of peppercorns and a pinch of salt.
  • Bring to the boil and simmer until the chickpeas and cooked through. this could take an hour to an hour and a half.
  • When cooked drain the chickpeas and remove the bayleaf, onion and peppercorns.
  • Leave to cool and then pop into a magi mix with your garlic and tahini paste.
  • Whiz and as the chickpeas start to turn into a paste slowly drizzle in your olive oil and lemon juice.
  • Add your sesame seed oil and whiz to mix in.
  • The consistency should be quite firm but not stiff.
  • Taste and add seasoning.
  • Be careful not to make the dip too runny as it will not stick to the bread of carrot sticks you serve it with.
  • Pop into a bowl, drizzle with olive oil and sprinkle with a little paprika if desired.
  • Serve with pita bread, or carrot sticks.

Red Pepper and Chickpea Soup

Method:

  • Heat the oil in a large saucepan.
  • Roughly chop the onion and add it to the oil.
  • Fry it gently for 5 minutes.
  • The pan should be hot enough to let the onion soften but not so hot that the onion starts to go brown.
  • Add the chopped red pepper and fry for 3 minutes.
  • Then add the chopped/crushed clove of garlic and as much red chilli as you like.
  • Leave out the seeds unless you like things very hot!
  • Fry for 2 minutes.
  • Add the coriander, turmeric and the cumin and fry for 1 minute.
  • Then drain the tin of chickpeas and add the chickpeas to the soup with the vegetable stock.
  • Bring it all to the boil and then turn down the heat and simmer for 20-25 minutes, until the vegetables are tender, but not cooked to mush.
  • Liquidise the soup (you can use a hand held blender or a normal liquidiser).
  • Squeeze the lime and add the juice to the soup.
  • Taste the soup to see if it needs any extra salt or pepper and serve with pita bread that has been warmed in the toaster.

Honey Roasted Figs

Method:

  • Cut each fig in half, lengthways.
  • Place the figs, cut-side up, in a flat ovenproof dish or baking tray.
  • Add half a teaspoon of honey in the centre of each fig and squeeze some fresh lemon juice over each fig half.
  • Roast for 15 minutes.
  • Serve with the accompaniment of your choice and drizzle with any remaining syrup that has been formed during the roasting.
  • If the syrup is too thick, add a little water to the syrup in your baking try or ovenproof dish and gently reheat on the stove top, then pour over the figs.
  • A nice addition could be some crushed walnuts, sprinkled over the syrupy figs. 

Garlic and Lemon Prawns

Method:

  • Bring a large pot of water, saturated with salt, to the boil.
  • Add the prawns in batches and boil for a couple of minutes, until they turn pink.
  • Transfer the boiled prawns to a large bowl of cold water (this is to stop them from cooking any further), drain and set aside.
  • Once all of the prawns have been boiled, heat a good glug of olive oil in a large pan over a medium heat.
  • Add some of the sliced garlic and fry the prawns in batches, adding more garlic, lemon juice and paprika to each batch.
  • Transfer all the cooked prawns to a large dish.
  • Dress with more lemon juice and the finely chopped parsley.
  • Tuck in with your hands and enjoy! 

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