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[Mr Skrunts]

Chicken, Bacon and Leek Pasta Bake

 A perfect midweek supper for the whole family

In short      

Preparation time:
    20 mins
Cooking time:
    20 mins
Total time:
    40 mins
Serves:
    4 people
Course:
    Main


Nutrition (per portion)       

    * 654 calories
    * 25g fat (10g saturates)
    * 68g carbs (8g total sugars)


Ingredients

1tbsp olive oil
100g pack bacon lardons
450g (1lb) boneless and skinless chicken thighs, chopped
3 medium leeks, chopped
300g (11oz) macaroni pasta
350g tub ready-made cheese sauce
2tsp Dijon mustard
2tbsp freshly chopped flat-leafed parsley
25g (1oz) freshly grated Parmesan

Method

1 Heat oil in a large frying pan. Add bacon and chicken and cook for 7–8min. Add the leeks and continue cooking for 4–5min.

2 Meanwhile, cook the pasta according to the packet instructions. Drain well.

3 Preheat the grill. Add the cheese sauce, mustard, bacon, chicken, leek and parsley to the pasta and mix. Tip into a heatproof 2.1 litre (33/4 pint) dish and sprinkle with parmesan. Grill for 4–5min until golden.

[Mr Skrunts]

Penne Pasta with Broccoli Pesto

 A filling creamy pasta dish with pesto sauce to accompany it

In short       

Serves:
    4 people
Cuisine:
    Italian
Course:
    Main

  

Ingredients

700g (11[ch8260]2lb) broccoli
2 garlic cloves
1 lemon
Salt and ground black pepper
60ml (4tbsp) olive oil
175g (6oz) dried pasta, eg penne
142ml (5fl oz) carton double cream
15g (1[ch8260]2oz) freshly grated Parmesan cheese
Basil pesto sauce to accompany
Fresh basil leaves and red chillies to garnish (see
Cook’s Tip)

Method

1 Cut the large stalks from the broccoli and set aside to use in soups. Divide the tops into small florets. Peel and chop the garlic. Squeeze the juice from the lemon.

2 Cook the florets in a pan of boiling, salted water for 5–6min or until very tender. Drain, reserving about 50ml (2fl oz) cooking liquor and refresh the broccoli in cold water to retain a good colour.

3 Heat the olive oil in a medium-size pan, add the chopped garlic and cook for 1–2min. Stir in the broccoli and cook over a medium heat for about 15min, stirring all the time, until the broccoli is a thick pulp.
4 Meanwhile, cook the pasta in boiling, salted water according to the packet instructions. Drain well.

5 Stir 45ml (3tbsp) lemon juice and the double cream into the broccoli mixture and simmer gently for a further 3–4min. Thin the sauce to the consistency of single cream with a little of the reserved cooking liquor. Stir in the Parmesan cheese. Season with plenty of salt and black pepper.

6 Toss the pasta into the Broccoli Pesto and serve immediately with a little basil pesto spooned over. Garnish with basil leaves and pickled red chillies.

COOK’S TIP

When handling chillies, wear rubber gloves to avoid skin irritation.

[Mr Skrunts]

Crispy Salmon with Leek and Courgettes

In short        

Preparation time:
    15 mins
Cooking time:
    10 mins
Total time:
    25 mins
Serves:
    4 people
Course:
    Main


Nutrition (per portion)       

    * 393 calories
    * 30g fat (10g saturates)
    * 28g carbs (3g total sugars)

Ingredients

2tbsp olive oil
4 x 125g (4oz) salmon fillets
1 medium leek, finely sliced
2 garlic cloves, crushed
2 medium courgettes, finely sliced
100g bag baby spinach leaves
2tbsp each capers and freshly chopped flat-leafed parsley
4tbsp crème fraîche

Method

1. Heat 1tbsp olive oil in a frying pan. Fry salmon for 4min each side until skin is crisp.

2. Meanwhile, heat the remaining oil in a separate pan and add the leek, garlic and courgettes. Cook for 3–4min until soft and golden. Add the spinach, capers, parsley and crème fraîche. Season and cook for 2–3min until the spinach is wilted. Serve with the salmon and some mashed potato.

[Mr Skrunts]

Broad Bean and Lemon Risotto

In short        

Serves:
    4 people
Course:
    Main


Nutrition (per portion)       

    * 380 calories
    * 27g fat (7g saturates)
    * 50g carbs

Ingredients

350g (12oz) frozen broad beans
Salt and ground black pepper
25g (1oz) butter
1 medium onion, finely chopped
200g (7oz) arborio rice
1 litre (13[ch8260]4 pints) hot vegetable stock
Grated rind and juice of 1 lemon
75g (3oz) freshly grated Parmesan
Grated Parmesan and lemon rind to garnish

Method

1 Cook the broad beans in a large pan of boiling salted water for 3–5min or until just tender. Plunge into icy cold water to cool. Drain, peel off outer skin (optional) and set aside.

2 Melt the butter in large pan, add the onion and cook over a medium heat for 5min or until beginning to soften. Add the rice and continue to cook, stirring, for 1–2min. Pour in a ladleful of the hot stock and simmer gently, stirring frequently until the rice has absorbed most of it. Keep adding the stock in this way until the rice is tender but still has a bite to it; this will take about 15–20min. The risotto should look creamy and soft.

3 Add the broad beans, lemon rind and juice and warm through. Stir in the Parmesan and season to taste.

4 Serve the risotto immediately, garnished with grated Parmesan and lemon rind.

[Mr Skrunts]

Spanish Spicy Chicken

 Chicken cook with chorizo sausage to give it that spanish flavour

In short       

Preparation time:
    25 mins
Cooking time:
    50 mins
Total time:
    75 mins
Serves:
    4 people
Cuisine:
    Spanish
Course:
    Main


Nutrition (per portion)       

    * 500 calories
    * 13g fat (3g saturates)
    * 58g carbs

  

Ingredients

11[ch8260]2 level tsp turmeric
1.1 litres (2 pints) hot chicken stock
2tbsp vegetable oil
4 chicken thighs, skinned, boned and roughly diced
1 onion, chopped
1 red pepper, deseeded and sliced
50g (2oz) chorizo sausage, diced
2 garlic cloves, crushed
300g (11oz) long-grain rice
25g (4oz) frozen peas
3tbsp freshly chopped flat-leafed parsley

Method

1 Add the turmeric to the hot stock and leave to infuse for at least 5min. Meanwhile, heat the oil in a large (at least 2.8 litres/5 pints capacity) frying pan and fry the chicken for 10min or until golden. Remove from the pan and set aside.

2 Add the onion to the pan and cook over a medium heat for 5min until soft. Add the pepper and chorizo and cook for a further 5min, then add the garlic and cook for a further 1min.

3 Return the chicken to the pan, add the rice and mix together. Add one third of the stock and bring to a simmer, then stir until all the liquid has been absorbed.

4 Add the remaining stock and the peas and bring to the boil, then turn the heat down low and continue to cook, uncovered, for 15-20min until the rice absorbs all the liquid. Five minutes before the cooking time is up, season well and add the parsley. Serve with crusty bread.

[Mr Skrunts]

A few people on the forum have got chatting about food recently.

I will be moving in the New Year and with in 6 months hope to be having a new kitchen fitted.  With the above in mind and the fact I have been rather ill for the last 3 years or so I have got rather lazy and slapped weight on.

So new Year, New home, New Kitchen I want a new life style to go with it.  I know for a fact diet's dont work (as they are a short term fix) so the reality is a change of lifesyle.

So I have had a look through the net fo recipes that are quicker to prepare in the time it takes a pizza to deliver.

The above maybe not the best for weight loss but are reasonble.

Target recipe is less than a fiver to make, can feed up to four people (in my case - for when I have visitors),
20/25 minutes preperation/cook time.  (yes I know, recipe 5 is 75 Mins overall)

If you find something similar thats fits this criteria then please post it and share it on the forum.  

[albitz]

Marco -pierre skruntie.  

[Mr Skrunts]

Marco -pierre skruntie.  

Why not matey.

Am getting geared up.  Been looking thought the Argos, Ikea etc catalogs.

Already have a nice cooker, combination microwave and microwave.
Coffe macine.
3 tier steamer.
Slow cooker.
George foreman griddle plus wok and many other kitchen tools.

Am now looking into a food processor and maybe even a decent kenwood chef type mixer/minder for more heavy duty work.

I fancy getting into doing some bulk cooking, so if I buy a load of mince, I could have miince and tatties, but also make up some lasagna and other meals for the freezer.

Also fancy making my own sausages and other thing's

[Mr Skrunts]

Classic Nut Roast

A great vegetarian standby - easy enough to make midweek, impressive enough to serve to dinner guests.

This is a particularly nice nut roast, and is not too difficult to make, especially as the mixture can be prepared ahead of time, leaving only the final baking until later.

You can use almost any kind of nuts for this recipe. I prefer to buy a pack of chopped mixed nuts (much faster than chopping them myself), supplemented with larger pieces of Brazil or walnuts, or some whole cashews.

Serve the roast with potatoes and a green vegetable. The quantities given here will make four generous portions.

    * Oil for frying
    * 1 onion, chopped
    * 2 cloves garlic, minced
    * 4 - 6 medium mushrooms, sliced
    * 1 tbsp. all-purpose flour
    * 1¼ cups (10 fl oz, 300 ml) vegetable stock (or water)
    * 1½ cups (6 oz, 175 g) finely chopped nuts
    * 3 cups (6 oz, 175 g) breadcrumbs
    * 1 tbsp. soy sauce
    * ½ tsp. dried herbs
    * Salt and pepper to taste
    * Flour for coating
    * Oil for roasting

Oven: Pre-heat to 375F, 190C.

Stew the onion in the oil for about five minutes or until soft. Add the garlic and mushrooms. Cook for a few more minutes.

Sprinkle the flour on top. Stir well. Add the stock or water, stirring all the time. Bring the mixture to the boil, and simmer slowly for two or three minutes. Stir in the nuts, breadcrumbs, soy sauce, herbs and seasoning.

Turn the mixture on to a floured board, and form a loaf shape with your hands. Coat evenly with flour on all sides.

Heat the oil in a roasting tin. Place the loaf in the tin. Bake for 30 - 40 minutes, basting occasionally.

[Mr Skrunts]

Meatloaf

Preparation time less than 30 mins
Cooking time 1 to 2 hours

Ingredients
750g/1lb 10oz lean minced beef
175g/6oz sausage meat
1 egg, beaten
1 medium onion, finely chopped
1 clove garlic, crushed
1 tablespoon sage leaves, chopped
1 tablespoon mustard
1 heaped tablespoon tomato purée
110g/4oz fresh breadcrumbs
½ tsp paprika
salt and freshly ground black pepper

Method
1.Heat the oven to 180C/350F/Gas4.
2.Place all the ingredients in a large mixing bowl and mix thoroughly - it s best to use your hands here.
3.Transfer the mix to a 900g/2lb loaf tin and pat down until level. Cover the top of the mixture with an oiled piece of greaseproof paper.
4.Bake in the oven for 1 hour 30 minutes or until the meatloaf is cooked through. (Remove the paper 15 minutes before the end of cooking).

NB. If you prefer, you can place the meatloaf to bake in a bain marie (water bath) ie: in a baking tin half filled with water. Cook for a further 20-30 minutes if needs be. Baking the loaf in a bain marie ensures the meatloaf cooks through evenly and stays moist.

[Varche]

Not sure it fits all your criteria but try this for filling comfort food!

Blue cheese pasta- for two people

Chop an onion finely and sautee in olive oil or similar till soft but not brown or burnt.

In another pan with a goodly amount of boiling salted water put in your pasta (100 gm per person). Twists work well but any pasta will do. Add one drop of oil to help with the cooking.

Back to the first pan. add a crushed clove of garlic (optional).
Next add some chopped up bacon and turn the heat up a bit.
Next crumble a chunk (maybe 200gm) of blue cheese into the mix and melt it on a lower heat. Next add maybe half a glass of white wine. Mix well. Then finally half a glass of cream. leave on low heat while you strain the pasta. Quick stir, throw mix into pasta another stir. Season with black pepper and serve with a plate of crusty bread and a bottle of wine (optional).

Less than 20 minutes inc prep time, 10,000 calories per person, no fruit or veg but at least there is some fibre!

varche

[Mr Skrunts]

Not sure it fits all your criteria but try this for filling comfort food!

Blue cheese pasta- for two people

Chop an onion finely and sautee in olive oil or similar till soft but not brown or burnt.

In another pan with a goodly amount of boiling salted water put in your pasta (100 gm per person). Twists work well but any pasta will do. Add one drop of oil to help with the cooking.

Back to the first pan. add a crushed clove of garlic (optional).
Next add some chopped up bacon and turn the heat up a bit.
Next crumble a chunk (maybe 200gm) of blue cheese into the mix and melt it on a lower heat. Next add maybe half a glass of white wine. Mix well. Then finally half a glass of cream. leave on low heat while you strain the pasta. Quick stir, throw mix into pasta another stir. Season with black pepper and serve with a plate of crusty bread and a bottle of wine (optional).

Less than 20 minutes inc prep time, 10,000 calories per person, no fruit or veg but at least there is some fibre!

varche

Love it, sounds like the sort of stuff I have been eating for the last 3 years.  

[maria]

I shall try the recipes out skruntie and let you how they tasted

[Lizzie_Zoom]

Where are your famous receipies Skruntie for Strawberry and Cream dishes.

I am desparately waiting for them this afternoon as I need to be cheered up!

[theolodian]

Theo and Sheo's quick and easy fajitas for 2:

2-3 Chicken Breasts
1 small Jar of Salsa
1 Pack of flour Tortillas

Put tortillas between 2 large plates (top one upside down) in oven at 50 deg (leave for a total of 15-30 mins)

Dice chicken and cook in a pan with a little oil
(Add chopped onions and bell peppers if desired)

Add the salsa to the pan and stir in.  Get it simmering, then let stand for a few minutes.

Take tortillas out of oven.  Pick one up, spoon in a couple scoops from the pan, wrap, and munch!

Cucumber salad and other items can also be added to the wrap as desired.

Several wraps can be put back in the oven in a casserole dish with a little bit of grated cheese for more of a fork & knife enchilada-esque meal.