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