Mac&cheese. Or as we call it in the UK, pasta bake. Ingredients: Chicken breast x4 Red onion x2 150gr cooking bacon Mushrooms, half a punnet Broccoli 500gr Cauliflower 500gr Fusili 500 grams 4 Medium sized tomatoes 750ml milk 2% 75 gr plain flower 75 gr butter Grated cheese to taste Olive oil Salt Pepper Nutmeg Smoked paprika powder
Cut the onions in half and then slice thinly Slice the mushrooms thinly Cut the bacon into tiny bits Dice the chicken into small cubes Cut the Broccoli and Cauliflower into.small florets. Bring a big pot with water to the boil (add salt). Splash a bit of oil into a frying pan and put on medium / high heat. Put the Cauliflower into the boiling water and after 5 minutes add the Broccoli. Cook for another 5 minutes and take both out of the water and set to the side. DO NOT throw out the water. Simultaneously fry the onions and mushrooms and bacon. When done set to the side. Ring the water back to the boil and cook the Fusili for 7-8 minutes. Set to the side. Melt the butter , add the flower, whilst stirring and slowly stir in the milk.when the sauce reaches a thick, creamy consistency, add a touch of nutmeg, salt and pepper to taste. Thinly slice the tomatoes. Mix everything together in an oven dish. Mix in the sauce. Lay the sliced tomatoes on top and top of with grated cheese ( I like a 50/50 mix of cheddar and mozzarella) Put in the oven at 190 Celsius for 15 minutes or until golden brown.
500gr 5% fat beef mince 3 medium carrots 2 red onions Half a punnet of mushrooms 4 small bell pepper ( I like red and orange ones) 1 Tin of chopped tomatoes 500ml pasata 2 beef stock cubes 1 vegetable stock cube Pepper Salt Basil Garlic powder Smoked paprika powder Sage Parsley Olive oil
Chop the onions, carrot, peppers, and mushrooms in small cubes. Heat a cast iron pot on medium heat. Add olive oil. Fry the diced carrot and onion until glazed. Push to the side in the pan and add the mince to the pot. Cook until the mince is brown. Mix ingredients in the pot. Add the diced peppers. Cook on medium until the pepper has gone slightly soft. Add the tinned tomato and the Pasata. Stir until well mixed. Dissolve the stockcubes in 200ml of hot water and add to the pot. Add pepper, salt and herbs to taste. Turn the heat all the way down and let simmer for 3-4 hours whilst stirring occasionally. Cook your pasta of choice al dente. Add a splash of pasta water to the sauce and dish up. Garnish with some grates mozzarella or parmesan, and some chopped green herbs. Enjoy.
A few variations: Add red wine when the meat is browned and wait for the alcohol to evaporate before adding the peppers. If you have it, add 4 cloves of garlic instead of garlic powder ( I had run out). Fresh herbs are always better than dried ones. Use good olive oil. This is important. When frying the onions and carrots, use half butter, half olive oil. This will give a richer flavour. To make a proper sofritto, you need celery too, but my missus does not like celery, so I leave it out.
There is a powerplant near Thetford UK that runs on chicken shit, so it's entirely possible they fueled the fire with dove excrement. anyway... off topic? ( btw, there is no true English Bible. If you are referring to the KJ bible, that was heavily edited from the latin. Also, there is not really a true bible, as most versions are interpretations of translations of translations.)
recipe for the bolognese style sauce to follow later today.
Mac&cheese. Or as we call it in the UK, pasta bake. Ingredients: Chicken breast x4 Red onion x2 150gr cooking bacon Mushrooms, half a punnet Broccoli 500gr Cauliflower 500gr Fusili 500 grams 4 Medium sized tomatoes 750ml milk 2% 75 gr plain flower 75 gr butter Grated cheese to taste Olive oil Salt Pepper Nutmeg Smoked paprika powder
Cut the onions in half and then slice thinly Slice the mushrooms thinly Cut the bacon into tiny bits Dice the chicken into small cubes Cut the Broccoli and Cauliflower into.small florets. Bring a big pot with water to the boil (add salt). Splash a bit of oil into a frying pan and put on medium / high heat. Put the Cauliflower into the boiling water and after 5 minutes add the Broccoli. Cook for another 5 minutes and take both out of the water and set to the side. DO NOT throw out the water. Simultaneously fry the onions and mushrooms and bacon. When done set to the side. Ring the water back to the boil and cook the Fusili for 7-8 minutes. Set to the side. Melt the butter , add the flower, whilst stirring and slowly stir in the milk.when the sauce reaches a thick, creamy consistency, add a touch of nutmeg, salt and pepper to taste. Thinly slice the tomatoes. Mix everything together in an oven dish. Mix in the sauce. Lay the sliced tomatoes on top and top of with grated cheese ( I like a 50/50 mix of cheddar and mozzarella) Put in the oven at 190 Celsius for 15 minutes or until golden brown.