Week 6: Community MasterChef

Ingredients:

• 200g pasta
• Pesto (You can use a jar or see additional recipe to make from scratch)
• 1 cup grated cheese

Method:

• Cook Pasta: Cook pasta according to package instructions. Drain and place in a mixing bowl.
• Add pesto: Add the pesto to the pasta, mix until well combined.
• Transfer to Dish: Transfer the mixture to an ovenproof dish.
• Add Cheese: Cover with grated cheese.
• Bake: Pop in a preheated oven at 180°C until the cheese is golden brown (about 20-25 minutes).
• Serve: Serve and enhoy!

Ingredients

• 750G Beef Mince
• 2 large onions
• 2 tbsp olive oil (this could be adjusted
• 2 garlic clove ( 1 tbsp of garlic granule)
• 2 can of chopped tomato or ( 1 passata carton or 500g fresh chopped tomato)
• 2 tbsp tomato puree
• Half vegetable crumbled stock cube.
• 2 cups of water
• Optional  Italian herbs/ parsley ,basil ,oregano.

Method:

• Put olive oil in pot on medium heat
• Fry mince meat with onions until brown
• Add all remaining sauce ingredients,
• Cook slowly on medium heat until sauce has reduced by half.
• Season with salt and pepper to taste, pinch of sugar optional.
• Serve and enjoy!

Ingredients:

• 1 cup Arborio rice
• 1 lb (450g) chicken breast, diced
• 1 cup frozen peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth, warm
• 1/2 cup garlic cream cheese (or regular cream cheese with 1/2 tsp garlic powder)
• 1 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Method:

• Add the olive oil and the butter to the pan.
• Add the chopped onion and cook until softened, about 3-4 minutes.
• Add the minced garlic and cook for 1 minute until fragrant.
• Add the Arborio rice to the skillet and stir to coat it in the oil and butter.
• Cook the rice for 2-3 minutes until it starts to look slightly translucent around the edges.
• Begin adding the warm chicken broth, one ladle at a time, stirring frequently.
• Allow each ladle of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and tender.
• When the rice is almost done, stir in the cooked chicken and frozen peas.
• Cook for another 3-4 minutes until the peas are heated through.
• Stir in the garlic cream cheese until fully melted and combined with the risotto. The mixture should be creamy and smooth.
• Season the risotto with salt and pepper to taste.

Ingredients:

• 3 baking potatoes medium/large sized, pealed and diced
• 1 ½ Tbsp olive oil
• 1 onion medium sized, thinly sliced about ⅛ inch
• 1 ½ cups Parmesan cheese, shaved or grated
• ¼ tsp pepper
• 1 dash nutmeg (optional)

Method:

• Sauté the onion gently in the olive oil until soft and translucent.
• Add the potatoes and mix together with the onions.
• Season generously with salt and pepper, then add a glassful of water and cover.
• Let the potatoes simmer until soft, adding more water if necessary. Uncover and let any remaining liquid evaporate, smashing the potato with a wooden spoon into a very rough purée. (Leave some of the potato dice whole for a more interesting texture.)
• Add the cheese and fold it well into the potato and onion. Stir from time to time over gentle heat until the cheese melts completely. Continue simmering for another 5-10 minutes, until the mixture has thickened enough that it forms a solid mass.
• Now flatten out the mixture and turn the heat up.
• Let the mixture form a nice brown crust on the bottom, then flip it over and let it brown on the other side, as if you were making a Frittata, about 3-5 minutes per side. (Repeat if need be to get a nice crust.)

Ingredients:

• Basic tomato sauce
• 2 cups boiling water
• 1 stock cube
• Herbs of choice (basil, oregano, thyme)
• Salt and pepper to taste
• Dash of cream or milk (optional)

Method:

• Combine Ingredients: In a pot, combine tomato sauce, boiling water, and stock cube. Add herbs, salt, and pepper.
• Simmer: Simmer until reduced by half.
• Add Cream: Add a dash of cream or milk if desired.
• Serve: Serve hot.

You can either follow this recipe using a baguette or use the below recipe where we share how to make your own dough too. Making your own dough is a healthy and cost effective activity that offers fun for the family too!

Ingredients:

• White rolls or baguette
• Basic tomato sauce
• Chopped ham
• Grated cheese
• Any additional topping that you may have

Method:

1. Prepare Pizza: Cut the rolls or baguette in half. Spread each half with 1 tsp of tomato sauce. Top with chopped ham, red pepper, and grated cheese.
2. Cook: Place in an air fryer or oven at 180°C for a few minutes until the cheese is melted.
3. Serve: Serve and enjoy!

Makes 2 large Pizzas

Ingredients:

• 500g plain flour, plus extra to dust
• 1 x 7g sachet fast action dried yeast
• 1 tsp fine sea salt
• 1 tsp caster sugar
• 2 tbsp olive oil, plus extra to drizzle

Method:

• Preheat the oven to the hottest it will go (around 240°C, fan 220°C, gas 9), before starting to make the dough. Put in a couple 2 large baking trays, to get really hot.
• Mix the flour, yeast, salt and sugar together in a mixing bowl. Make a well in the centre and add the oil, then add about 225ml water to bring together as a dough. Tip out onto a floured surface and knead for 1 minute, just until smooth. Leave to rest under the upturned bowl while you prepare your pizza toppings.
• It’s time to shape the pizzas! Roll out one ball at a time on a lightly floured surface, to about 25cm in diameter. Sprinkle a large square of baking paper with flour then lift the dough onto the paper. Stretch and press the pizza dough with your fingertips until it is about 30cm diameter, indenting a thicker crust around the edges. The middle should be about 5mm, and the crust about 1cm deep. Repeat to make a second pizza.
• Spread the pizzas with sauce and add your toppings (don’t add too many, or you’ll end up with a soggy pizza). Drizzle with a little oil and leave to rest for 10-15 minutes before baking, so that the dough starts to rise. Slide the pizzas onto the preheated pizza stones or hot baking trays, still on the lining paper to help lift them easily. Bake for 10-15 minutes until the base is golden and crisp.

Ingredients:

• Tinned new potatoes (drained)
• Whole Chicken (left over chicken to be used in the risotto)
• Oil
• Frozen vegetables
• Stuffing mix
• Gravy granules

Method:

• Roast Chicken and Potatoes: Place tinned new potatoes in a roasting dish, top with chicken thighs, and drizzle with oil. Roast in a preheated oven at 180°C for about 45 minutes or in an air fryer for 25-30 minutes until golden brown.
• Cook Vegetables: Cook frozen vegetables according to package instructions.
• Prepare Stuffing: Make stuffing following packet instructions.
• Make Gravy: Prepare gravy using gravy granules and boiling water.
• Serve: Serve the chicken and potatoes with vegetables, stuffing, and gravy.

Ingredients:

• 1 tbsp olive oil
• 1 garlic clove ( 1 tbsp of garlic granule)
• 1 can of chopped tomato or ( 1 passata carton or 500g fresh chopped tomato)
• 1 tbsp tomato puree
• Half vegetable crumbled stock cube.
• 2 cups of water
• Optional  Italian herbs/ parsley ,basil ,oregano.

Method

• Put olive oil in pot on medium heat
• Then add all ingredients to pot.
• Cook slowly on medium heat until sauce has reduced by half.
• Season with salt and pepper to taste, pinch of sugar optional.

This sauce can be accompanied to any meat or vegetable dish. ( optional dash of double cream to turn it into a creamy tomato sauce)