Ingredients:
Instructions:
Cook the pasta for 10 minutes according to pack instructions, reserving some pasta water when you drain it. Preheat the oven to 200ºC, gas mark 6.
Meanwhile, in an ovenproof frying or sauté pan, fry the meatballs for 2-3 minutes until they take colour. Remove with a slotted spoon.
In the same pan, soften the shallots for 2-3 minutes, mixing in the black garlic, harissa, tomato paste and paprika. Fill the empty paste jar with pasta water, put the lid on, shake well, then pour into the pan. Season. Read More »
bone-in, skin-on chicken legs, thighs, drumsticks, or a combination
kosher salt, divided, plus more as needed
freshly ground black pepper, plus more as needed
thick-cut bacon or pancetta, cut into 1/4-inch-wide pieces (about 1 cup)
large yellow onion, diced (about 2 cups)
large carrots, peeled and diced (about 1 1/2 cups)
cloves garlic, minced
tomato paste
dried bay leaves
dried thyme
all-purpose flour
Cognac or brandy
dry red wine, preferably Burgundy or Pinot Noir
low-sodium chicken broth
unsalted butter
cremini or baby bella mushrooms, quartered (about 3 cups) Read More »
Ingredients:
3 Tbsp olive oil
1 large yellow onion, diced
1 red bell pepper, diced
2 jalapeño, seeded and diced
5 ribs celery, diced (
2 tsp salt
2 Tbsp smoked paprika
1 ½ tsp cardamom
¼ tsp cinnamon
¼ tsp cayenne pepper
1 tsp oregano
1 tsp cumin
½ tsp freshly cracked black pepper
4 cloves garlic, minced
1 14.5 oz can fire roasted diced tomatoes, with juices*
2 Tbsp tomato paste
1 lemon, zested + 1 Tbsp juice
2 tsp sugar
1 cup water, as needed
3 eggs (optional)** (see note)
2 Tbsp fresh parsley for garnish
Instructions:
Preheat oven to 350 degrees. Drizzle olive oil in a large, oven-safe skillet or oven-safe sauté pan and add diced yellow onion, diced red bell pepper, seeded and diced jalapeño, and diced celery. Add salt, smoked paprika, cardamom, cinnamon, cayenne pepper, oregano, cumin and black pepper. Read More »
Ingredients:
6 (650g total) chicken thigh fillets
1 tbs vegetable oil
Cooked jasmine rice and steamed baby bok choy, to serve
Toasted sesame seeds, to sprinkle
Teriyaki sauce
1/2 cup (125ml) soy sauce
1/3 cup (80ml) mirin
1/3 cup (80ml) cooking sake
2 tbs white sugar
Method
For the teriyaki sauce, place all ingredients together in a medium bowl and stir until sugar dissolves.
Add chicken to sauce in bowl, tossing to coat on all sides. Cover and chill for at least 1 hour to marinate (see note).
Heat oil in a large non-stick frypan over medium-low heat. Use tongs to transfer chicken from sauce to pan. Cook for 10-12 minutes, turning occasionally, until deep golden and cooked. Transfer to a plate and cover with foil to rest.
Place the remaining sauce from marinating the chicken in the same pan and add ¼ cup (60ml) cold water. Increase heat to medium-high and bring to a simmer, stirring constantly. Simmer for 3 minutes, stirring constantly, or until reduced and thickened. Read More »
