Jamie Oliver’s chicken Milanese with spaghetti

I’ll start by apologising for taking the cooking of the chicken a bit too far in patches, and for the dreadful plating of the spaghetti.

This is a brilliant meal for two. It’s breaded, crispy chicken, with th tang of parmesan, alongside spaghetti with a tomato sauce which on it’s own or with a garlic bread would be fantastic.

The recipe says it takes 45 minutes, and unlike many recipes, that is true!

One thing (this is for Novice chefs like me!) is that it is vital to bash the chicken properly. Flattening the chicken means that you can cook it through without burning the outside. I just about got away with mine, any fatter and I’d perhaps have been in trouble.

Genuinely this is a delicious dinner, and the recipe can be found on Jamie Oliver’s website.

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Antonio Carluccio’s spaghetti carbonara

I used to wonder how best I could get my carbonara not to scramble; then I stumbled across Antonio Carluccio’s guide on YouTube. Follow his simple (and engaging) recipe and you will never cook your carbonara like this for the rest of your life! The residual heat from the saucepan is the key, plus, it means you retain some pasta water in case you want to loosen it all up slightly. Thanks, Antonio…

Super green spaghetti

This has the vibrancy to look at of a pesto, but with a much earthier flavour. The cavolo makes this a lot healthier and it’s a really clever way to cook. The ricotta adds a bit of creaminess to pull everything together.

Another great one from Jamie Oliver in his new book ‘5.’

Kerryann’s tuna pasta bake – Jamie Oliver

This is a lovely recipe!

Everyone likes a pasta bake, but it’s so unsatisfying boiling pasta, opening a jar, stirring and baking.

This recipe tastes delicious, but involves you putting in a little bit more effort. You still feel as though you’re having a pasta filled, cheese topped naughty dinner, but you feel you’ve gone some way to deserving it!

You can find Kerryann’s tuna pasta bake by clicking here.

Joe Wicks Linguine with prawns, courgette and chilli

No two ways about it, this dinner is delicious, easy and perfect for a day when your getting some sport in.

The recipe in the book, which says serves one, really is enough for two, but having got that down, I can’t fault it.

Lovely dinner.

You can get LeanIn15 here.

 

Gennaro Contaldo traditional spaghetti Bolognese

Check out One of the amazing things about this recipe is that it enlightens you as an amateur cook. It turns out that in England, we make Bolognese wrong – we use too much tomato and make a mincey/tomato sauce which is not correct. The history and evolution of Bolognese could (and probably has) inspired a whole book so technically there isn’t a wrong way to do it, but certainly our approach to whacking two tins of tomatoes in the pot is really pissing the Italians off.

Check out Gennaro Contaldo’s lovely recipe and see for yourself!

Don’t be put off, this isn’t just bits of mince on pasta, all of the tagliatelle is coated in rich, meaty oils with the hint if red wine in the background.

Make this once and you’ll never go back to Anglo-Bolognese again!

 

Novice mac and cheese

Mac and cheese is comfort food lovliness, isn’t it!

Perhaos the best thing about England’s rubbish weather is that we can eat most of the stodgy, warm wonders most of the year round. This recipe serves four; that’s dinner for two and lunch the next day sorted!

Ingredients

  • 2 tbsp butter
  • 350g macaroni
  • 1 garlic clove, finely chopped
  • 1 tsp English mustard
  • 3 tbsp plain flour
  • 500ml whole milk
  • 300g mature cheddar (cheddar)
  • 50g Parmesan

Method

  • Heat your oven to 180C
  • Get your pasta boiling in a large pan of salted water. Meanwhile, melt the butter in a saucepan and bang in the garlic and mustard, cook for one minute, then stir in the flour. Cook the flower/mustard mix for a further minute, then gradually whisk in the milk until you have a lump-free sauce. Simmer this for five more minutes, whisking constantly until thickened. Take off the heat, then stir in all the cheddar and half the Parmesan into a cheesy gloopy mass.
  • Stir the cooked pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish. Chuck over the rest of the parmesan and bang in the oven for 20 minutes until crisp on the top and golden.
  • Eat it