Tag Archive: Dinner for two

  1. Fresh Tomato Pasta

    2 Comments

    This dish is a regular in our house since my father-in-law made it for my husband and me a few years ago. It’s based on a recipe from the Silver Spoon Pasta cookbook, if you haven’t heard of the Silver Spoon cookbook this review of their pasta book is worth a read. For this recipe I’ve increased the amount of tomatoes and pasta, because the tomatoes are my favourite part and we tend to eat larger portions of pasta than the original recipe calls for. We also added the Parmesan and Pecorino.

    ProWare's Fresh Tomato Pasta - prep photo

    Here is the tomato mixture ready to be covered and left to sit for 20 minutes.  This helps intensify the flavour in the tomatoes as well as infusing them with garlic.

    ProWare's Fresh Tomato Pasta - chopped tomatoes mixed with garlic and basil

    I usually serve this pasta dish with meat balls, but it is great on its own too!

    ProWare's Fresh Tomato Pasta plated and ready to eat

    Written by Corin

    Kids in the Kitchen

    Herbs – The basil leaves need tearing or slicing, so get those little fingers to work. Get them to count out the 10 needed and tear them into the bowl for the tomatoes.

    Tomatoes – One for the older children as slicing tomatoes can be tricky without a sharp knife. I find sometimes using a serrated knife can do the job really well so let them try this and make sure to supervise too.

    Grating – Grating, especially hard cheeses like the ones in this recipe are a great way to get kids of all ages involved. If you have a multiple sided grater, let the child choose what side they use or if you have a rotary grater too this can be a lot of fun and great for fine motor skills too!

    Serves: 4
    Prep time: 5 minutes (plus 20 minute wait time)
    Cooking time: 10-12 minutes

    Ingredients

    • 600g Plum, cherry or any smaller tomatoes
    •  1-1 ½ teaspoons sea salt
    •  Freshly ground pepper
    •  2 cloves garlic, peeled and squashed using the side of a knife
    •  10 basil leaves, torn or sliced
    •  4 tablespoons olive oil
    •  400g linguine or choice of pasta
    •  80g of Parmesan or suitable vegetarian substitute, grated (Reserve 10g for serving)**
    •  70g of Pecorino, grated**

    Equipment

    Cooking Method

    1.  Slice the tomatoes into quarters by slicing from where the stem attaches to the bottom. Place in a bowl with garlic and basil, and stir in the sea salt, ground pepper and olive oil. Cover with a plate and leave to sit for 20-25 minutes, stirring once throughout the process.
    2. Cook the linguine in the sauce pan to desired tenderness. Strain the pasta through a sieve and return the pasta to the sauce pan, however the sauce pan does not need to be returned to heat.
    3. Add the cheese to the sauce pan and stir well until melted. Remove the garlic pieces from the tomato mixture then add the tomatoes to the pasta and stir well.  Serve with a sprinkling of Parmesan and enjoy.

    *Make it vegetarian – find suitable vegetarian alternative cheese to grate into and over the pasta. Serve without meatballs.

    **Make it vegan – omit all cheese and add 5-10 grams nutritional yeast. Serve without meatballs.

  2. Potato Dauphinois

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    This classic potato dish is the most decadent of side dishes. Thin slices of potato, garlic, shallots and cream topped with Gruyere cheese. Potato Dauphinois is simply irresistible.

    ProWare's Potato Dauphinois

    Serves: 2

    Prep time: 15 minutes

    Cooking time: 40 minutes

    Ingredients

    • 1 small clove garlic, finely chopped
    • 1 shallot, finely chopped
    • 15g butter
    • 400g potatoes, peeled and thinly sliced
    • Salt and pepper for seasoning
    • Pinch of grated nutmeg
    • 300ml milk
    • 150ml double cream (crème fraiche can be substituted)
    • Extra butter to rub on inside of mini casseroles
    • 25g grated gruyere cheese

    Equipment

    Cooking Method

    1. Put the peeled and sliced potatoes in the frying pan and season with salt, pepper and a pinch of nutmeg. Then add the milk and bring to a gentle boil over a low to medium heat stirring every now and then to avoid burning.
    2. Cook the potatoes until slightly tender about 10-15 minutes. Remove the frying pan from the heat and drain the potatoes discarding of the milk.
    3. Preheat the oven to 220°C.
    4. Using a separate frying pan to fry the onion and garlic with the 15g butter until they are golden colour. Remove from heat and set to one side.
    5. Return the potatoes to the frying pan and add the cream. Over a low to medium heat bring to a boil and simmer for 10-15 minutes, stirring every now and then. The potatoes are ready when they are tender but not falling apart. Remove from heat and check the seasonings and add more salt and pepper if necessary.
    6. Butter the insides of the mini casseroles.
    7. Gently mix the onion and garlic into the potatoes. Spoon the potato mixture into the mini casseroles and sprinkle generously with the grated cheese.
    8. Bake in the oven without the lids for 10 minutes or until golden brown.
    9. Using oven gloves remove the casseroles, return the lids and serve immediately.

    ProWare's Potato Dauphinois in our Copper Tri-ply Mini Casserole

     

  3. Green Peppercorn Sauce for Steak by Leiths

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    Impress guests with this classic sauce made from green peppercorns. It’s a perfect accompaniment to steak and couldn’t be quicker to make.

     steak3

    Thank you to Leiths School of Food and Wine for sharing it with us.

    leithssteak2

    Serves: 1

    Prep time: 1 minute

    Cooking time: 10-15 minutes

    Ingredients

    • 2 teaspoons canned or frozen green peppercorns
    • Oil
    • 2 tablespoons brandy per steak
    • 2 tablespoons double cream per steak
    • Salt

    Equipment

    Cooking Method

    1. Rinse the peppercorns if they are canned.
    2. Pour a little oil into a frying pan. Heat until hot. Fry a steak of your choice fast on both sides, until done to your liking.
    3. Remove steak onto warmed serving dish and carefully remove fat from the pan.
    4. Deglaze the pan with 2 tbsp water and pour deglaze into heat proof dish and reserve for later.
    5. Take care when adding the brandy as it may produce flames. Pour in the brandy for one steak, flambé then add the reserved deglaze.
    6. Add the peppercorns, cream and a pinch or two of salt to the pan. Mix well, scraping up any juices stuck to the bottom of the pan. Boil and pour over the steak.

  4. Wendy’s Thai Green Curry

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    This recipe is a quick & easy take on the light & fragrant Thai Green Curry. The curry paste at the heart of the recipe is versatile and can be prepared a few hours in advance. You could substitute the chicken for prawns or even use vegetables. Alternatively why not add some natural yoghurt to the paste & marinate the chicken for 1 – 2 hours before threading onto skewers & grilling or barbecuing. We’ve served it here with mixed grain basmati rice (mixed through with some coriander & finely sliced mushrooms which have been gently fried in toasted sesame oil ).

    curry1

    Serves: 4

    Prep time: 15 minute

    Cooking time: 50 minutes

    Equipment

    Ingredients

    • 4 chicken fillets
    • 2 cm fresh ginger
    • 2 white onions
    • 2 – 4 green chillies (according to taste)
    • 4 – 6 cloves garlic
    • 1 large bunch fresh coriander
    • 1 heaped tablespoon plain flour
    • 1 heaped teaspoon red chilli powder
    • 1 level teaspoon salt
    • Rind and juice of 1 lime
    • 25g of creamed coconut
    • Olive oil
    • 250ml water

    Garnishcurry3

    • 1 tablespoon blanched, sliced almonds
    • Yellow and red pepper
    • 1 tablespoon sultanas
    • Zest of 1 lemon
    • 1 tablespoon chopped fresh coriander

    Cooking Methodcurry2

    1. Chop the chicken fillets into 2cm cubes.
    2. Toss the chicken cubes in flour mixed with chilli powder and set aside.
    3. Blend the ginger, salt, onions, garlic and coriander in food processor until a smooth spice paste is formed. Add the water and blend again.
    4. Fry the paste in 2 tablespoons of oil in the saucepan, stirring all the time until golden, then transfer to a dish and set aside.
    5. Gently fry the chicken cubes in 2 tablespoons olive oil until pale golden brown in the pan.
    6. Add spice paste mixture and cook on a low heat for 40 minutes.
    7. Add creamed coconut and the juice and zest of one lime.
    8. Adjust seasoning and add extra water if the curry appears dry. The chicken should appear well coated in a medium to thick sauce.
    9. Sauté peppers, sultanas and almonds lightly until sultanas are plump and almonds lightly browned, stir in lemon zest and coriander, season and arrange on top of curry.
    10. Serve with plain basmati or coconut rice.

  5. Pan-Roasted Bream with Fennel

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    Bream is a true jewel of the sea and makes for a simple, elegant dinner that with our recipe, you can have on the table in less than half and hour.

    Serves: 2

    Prep time: 15 minutes

    Cooking time: 12 minutes

    Ingredients

    • 2 Bream fillets (approx. 200g each)
    • 1 tsp fennel seeds, crushed
    • ½ dried chili, crushed
    • Olive Oil
    • Sea Salt
    • Pepper
    • Balsamic Vinegar
    • 1 Fennel bulb
    • 2 tbsp unsalted butter
    • Juice of one Lemon
    • 4 Sundried tomatoes in oil

    Equipment

    fish2

     

    Preparation

    1. Score the fish skin several times then sprinkle with the salt, pepper, fennel seeds and chilli.
    2. Rub a little olive oil over the top to seal the flavours.
    3. Remove the fronds and stalks from the fennel with a sharp knife. Then finely slice or shred
      the fennel. Retain & finely chop herb tops for dressing.fish3
    4. Slice the sundried tomatoes.
    5. Bring a saucepan of salted water to a rapid rolling boil.
    6. Heat the frying pan to a medium heat with a little olive oil.

    Cooking Method

    For the Bream

    1. Place the fish skin side down, into the frying pan for about 4 minutes until the skin is crispy.
      (Meanwhile, start the directions below for the fennel.)
    2. Turn the fish over and fry on the flesh side for 1-2 minutes.

    For the Fennel

    1. Drop the shredded fennel into the water using tongs to avoid splashing yourself. Boil for one
      or two minutes to slightly soften the fennel.
    2. Drain and dry the fennel on kitchen paper or a clean tea towel.
    3. Heat a mixture of olive oil and butter over a medium heat in a clean fry pan. When the oil/
      butter mixture is hot, place the fennel into the pan and sauté for a few minutes, stirring and
      turning it occasionally until the fennel is cooked through. Fennel can be cooked until it is a
      pale gold colour or can be cooked until very lightly browned in parts to give a caramelised
      effect. The fennel should not be cooked until dark brown as this can produce a bitter flavour.

    Once Cooked

    1. Place the fish on a plate and drizzle with a little olive oil, balsamic vinegar and a squeeze of lemon juice.
    2. Then arrange the fennel and slices of sundried tomatoes on top of the fish. Finally, scatter the
      dish with the herb tops for extra flavour. Serve & enjoy!

     

  6. Chocolate Profiteroles by Leiths

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    A sweet classic, Leith’s chocolate profiteroles will leave wondering why you hadn’t tried making these yourself before now.

    profiteroles1

    Makes: 30 profiteroles

    Prep time: 20 minutes

    Cooking time: 25 – 35 minutes

    Ingredients

    For the choux pastry

    • 85g butter
    • 220ml water
    • 105g plain flour
    • 135g of sifted plain flour
    • A pinch of salt
    • 3 eggs, beaten

    For the filling and topping

    profiteroles2

    • 570ml double cream, whipped & sweetened with 1 tablespoon sifted icing sugar
    • 110g plain chocolate, chopped
    • 15g butter
    • 2 tablespoons water

    Equipment

    Cooking Method

    profiteroles3

    1. Preheat the oven to 200C/400F/gas mark 6.
    2. Put the butter and water into the 16cm saucepan. Heat slowly to melt the butter then turn up the heat and bring to a rolling boil.
    3. When the mixture is boiling really fast, tip in all the flour with the salt and remove the pan from the heat.
    4. Working as fast as you can beat the mixture hard with the wooden spoon: it will soon become thick and smooth and leave the sides of the pan.
    5. Spread the paste on a plate to cool to room temperature.
    6. When the mixture is no longer hot, return to the pan and beat in the eggs, a little at a time, until it is soft, shiny and smooth. If the eggs are large, it may not be necessary to add all of them. The mixture should be of a dropping consistency – not too runny. (dropping consistency means that the mixture will fall off the spoon rather reluctantly and all in a blob; if it runs off, it is too wet, and if it will not fall even when the spoon is jerked slightly, it is too thick.)
    7. Put teaspoons of the choux mixture on a baking sheet, about 8cm/3in apart.
    8. Bake in a preheated oven for 20-30 minutes. The profiteroles will puff up and become fairly brown. If they are taken out when only slightly brown, they will be soggy when cool.
    9. Using a skewer, make a hole the size of a pea in the base of each profiterole and return to the oven for 5 minutes to allow the insides to dry out. Leave to cook completely on a wire rack.
    10. When cold, put the sweetened cream into a piping bag fitted with a small plain nozzle. Pipe the cream into the profiteroles through the holes made by the skewer, until well filled.
    11. Put the chocolate, butter and water in a heatproof bowl set over, not in, a saucepan of simmering water and leave until melted.
    12. Dip the tops of the profiteroles in the melted chocolate, then allow to cool.

    NOTE: If no piping bag is available for filling the profiteroles, they can be split, allowed to dry out, and filled with cream or crème patissière when cold, and the icing can be spooned over the top. However, made this way they are messier to eat.

    Leiths

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