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Tasty Recipes To Get Stuck Into This Weekend (part 1) - Parma Ham & Mozzarella Pasta, Crispy Chilli Beef with Coriander Fried Rice

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Parma Ham & Mozzarella Pasta

·         Takes 25 mins

·         Serves 4

Ingredients

·         300g conchiglie pasta

·         190g jar of Sacla’ Vine-Ripened Tomato & Mascarpone Stir-in Sauce

·         4 slices of Parma ham, torn into strips l Freshly ground black pepper

·         100g mozzarella, torn into chunks

·         Fresh oregano or basil, to garnish

Recipe

·         Pre-heat the oven to 200°C/Gas 6. Cook the conchiglie pasta in boiling water for 2 mins less than the pack states. Drain, then add the sauce and the Parma ham, and stir carefully to mix. Season with freshly ground black pepper.

·         Place in an ovenproof dish, scatter over the mozzarella and cook for 5-10 mins, until the cheese has melted and the top of the bake is crisp. Scatter over fresh oregano or basil leaves and serve.

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A fast pasta bake is bang on for a Friday evening supper.

 

Crispy Chilli Beef with Coriander Fried Rice

·         Takes 45 mins

·         Serves 4

Ingredients

·         2 medium eggs, beaten

·         1 tbsp soy sauce and a splash for the sauce

·         5 tbsp cornflour

·         300g frying steak, sliced into thin strips

·         Vegetable oil, for frying

·         3 garlic cloves, sliced

·         2 carrots, peeled and cut into thin strips (325g)

·         4 spring onions, sliced

·         1 fresh red chilli, deseeded and sliced

·         3cm piece of fresh ginger, cut into matchsticks

·         150ml sweet chilli sauce

·         1 large pot of growing coriander, leaves roughly chopped

·         200g basmati rice l Zest and juice of 1 lime, plus lime wedges, to serve

·         Freshly ground black pepper

Recipe

·         Combine the eggs, soy sauce and cornflour in a bowl, then add the beef strips and coat thoroughly.

·         Heat the oil in a pan and add the beef, cook for 5-7 mins until crispy – this may need to be done in 2 batches. Remove the beef from the pan and set aside.

·         In a separate pan, heat a small amount of oil and add the garlic. Cook until golden. Add the carrots, spring onions, chilli, ginger and a splash of soy sauce. Stir-fry for 1-2 mins, then add the chilli sauce and beef, and cook for a further few mins to warm through. Add ⅓ of the chopped coriander and set aside.

·         Meanwhile, soak the rice in cold water for 15-20 mins, then rinse. Bring a large pan of water to the boil and add the rice. Keep the water on a gentle rolling boil and check after 5-7 mins. When the rice is just cooked, remove from the heat, drain, then quickly replace the lid. Cover the pan with a tea-towel and leave to sit for 5 mins.

·         Remove the lid and gently fluff the rice with a fork. Stir in the remaining coriander, lime zest and juice and season with freshly ground black pepper. Serve the beef with the rice and lime wedges.

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Crispy strips of chilli beef with refreshing lime and coriander rice.

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