This is a fabulous easy recipe great for a light supper, to share with friends or as a warming lunch on a chilly day. I have a honey allergy so substituted maple syrup – it was delicious. We will certainly have this again.Thanks to Fodmap Friendly by Georgia McDermott.
It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow ($45), published by Hachette Australia.
Under 30 minutes
“Carbonara is the perfect lazy dinner—it’s cozy, comforting, and shockingly easy to make. Not to mention the fact that everyone almost always has the ingredients on hand. Keep some cubed bacon or pancetta in the freezer so you can make this anytime, in just minutes.” (p.66)
4 ounces pancetta or bacon, cut into small dice
2 egg yolks (or 3, to make it extra creamy)
1 large egg
1½ cups finely grated Parmesan cheese, plus more as needed
1 teaspoon freshly ground
black pepper, plus more as needed
¾ pound bucatini
Bring a large pot of heavily salted water to a boil over high heat for the pasta.
In an 8-inch sauté pan, cook the pancetta over medium heat until crispy, 5 to 7 minutes. Combine the egg yolks, egg, Parmesan, and pepper in a large bowl.
Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the hot pasta cooking water (the temperature is important because you are going to use it to cook the egg) and set aside. Next, drain the pasta, and add it to the bowl with the cheese and eggs, tossing immediately to mix everything together.
Add the pancetta and any rendered fat from the pan to the bowl, toss to coat, and add the pasta water 1 tablespoon at a time until the sauce reaches a creamy consistency (this usually takes about ¼ cup).
Adjust with extra cheese, pepper, and salt to taste.
Surfing the Menu Next Generation
Dan Churchill and Hayden Quinn
Simon & Schuster Australia
**The show is on ABC TV this Sunday 22nd May 2016 6pm**
Chicken and Cheese Jaffles with Spicy Capsicum Sauce – Hayden Quinn
2 cups chopped cooked chicken
1⁄4 cup whole egg mayonnaise
1 small carrot, grated
1 celery stick, finely sliced
1⁄2 small red onion, finely diced
8 slices white bread
60g soft butter
8 slices tasty cheese
150g drained chargrilled red capsicum
1 garlic clove, crushed
1⁄3 cup sour cream
1 teaspoon chilli powder
1 tablespoon olive oil
2 teaspoons lemon juice
1 To make the capsicum sauce, combine all the ingredients in a food processor and process until smooth. Season with salt and pepper and transfer to a small bowl.
2 Heat a jaffle iron or sandwich toaster. Combine the chicken, mayo, carrot, celery and onion in a bowl, and season with salt and pepper.
3 Spread the bread with butter, then place half the bread slices, butter side down, on a board. Top each one with a slice of cheese, 1⁄4 of the chicken mixture, then another slice of cheese. Put the remaining bread slices on top, butter side up.
4 Lift a sandwich onto the jaffle maker and cook for a few minutes, until the bread is golden brown. Repeat with remaining sandwiches. Serve with the sauce for dipping.
***My Hint – if you don’t possess a jaffle maker ( and they are coming back into style) use a sandwich press **
These are perfect for lunch or to have for a lazy super – kids and adults will love them.
Extracted from Good + Simple by Jasmine and Melissa Hemsley (Ebury Press, $49.99) Photography by Nicholas Hopper.
Foxtel is airing their brand new series Hemsley & Hemsley: Healthy & Delicious, on Mondays at 8.30pm on LifeStyle FOOD
HUEVOS RANCHEROS WITH GUACAMOLE
4 large handfuls of spinach, roughly chopped
1 large handful of fresh coriander, leaves and stalks roughly chopped
1 small handful of grated mature Cheddar
1 large onion, diced
1 tablespoon ghee or coconut oil
2 garlic cloves, diced
2 red peppers, halved lengthways, deseeded and sliced into strips
2 bay leaves
1 teaspoon smoked paprika
A pinch of cayenne pepper or finely diced fresh red chilli, to taste
2 x 400g tins of tomatoes or 800g fresh tomatoes
200ml water (100ml if using fresh tomatoes)
Sea salt and black pepper
FOR THE GUACAMOLE
1 large ripe avocado
1 tablespoon extravirgin olive oil
Juice of ½–1 lime
2 spring onions or
1 small handful of fresh chives, chopped
1 handful of fresh coriander leaves, chopped
1 First make the tomato sauce. Fry the onion in the ghee or
coconut oil over a medium heat for about 8minutes, stirring
occasionally, until softened.
2 Add the garlic, peppers, bay leaves and spices to the pan
and cook for another 2minutes.
3 Add the tomatoes and water, season generously with
salt and pepper, then stir everything together and leave to
simmer for 10 minutes until reduced to a thick, rich sauce.
4 Meanwhile, make the guacamole. Halve and stone the
avocado, then scoop out the flesh and roughly chop. Place
in a bowl and stir in all the remaining ingredients and some
seasoning. Set aside.
5 Check the seasoning of the tomato sauce, adding extra salt,
pepper and cayenne/chilli as needed, then stir through the
spinach and cook for a few minutes until just wilted.
6 Use a spatula or spoon to make four wells in the tomato sauce
mixture and crack an egg into each. The eggs will poach in the
sauce and cook in about 4 minutes (lid on) for set whites and
7 Scatter over the coriander and cheese. Serve immediately
(as the eggs will keep cooking) with big heaped spoonfuls
of guacamole on top.