Blog – Page 19 – The Food Wife

Sausage and Pea Pasta with Fennel and Chilli

7th December 20227th December 2022
by thefoodwife

Serves 2+

A quick weeknight dinner is always a winner. This sauce cooks in the time it takes to cook the pasta and with just a handful of ingredients it couldnâ€™t be easier.

Itâ€™s easy to make this gluten-free, vegetarian and even vegan (make sure you omit the cheese, you could add a spoon of nutritional yeast flakes in its place).

Cook 75g pasta per person, this sauce will serve a minimum of two people but could stretch to four. Increase the quantities of sausage/fennel/chilli/cheese if youâ€™re cooking for more than four.

Ingredients:

Olive oil

6 good quality raw sausages, cut into rounds about 1.5cm thick (gluten-free/vegetarian if required)

1 heaped tsp fennel seeds

Chilli flakes

2-3 handfuls of frozen peas/petit pois

Grated Italian hard cheese (Parmesan/Pecorino Romano/Grana Padano)

75g dried pasta per person (gluten-free if required)

Step 1: Begin by cooking your pasta according to the packet instructions.

Step 2: Meanwhile set a frying pan on a medium high heat and add a little olive oil and the sausage pieces, cook, moving them around the pan until they are coloured nicely and nearly cooked through (6-7 minutes). Next add in the frozen peas along with the fennel seeds and chilli flakes (I added a large pinch of chilli but do this to taste, if you donâ€™t like it spicy, replace with a grind of black pepper). Then after a minute or so add a splash of the pasta cooking water (or even better a splash of white wine) to the pan. Keep everything moving for the next 3 minutes.

Step 3: Add the cooked pasta to the pan of sausage and peas, along with a ladleful of the pasta water. Add in roughly 3 tablespoons of grated cheese and constantly mix so that it all becomes emulsified and glossy. Serve immediately.

Paneer Flatbreads

17th November 202217th November 2022
by thefoodwife

Serves 2

A speedy supper thatâ€™s delicious. Yes please!

The only cooking required is for the paneer, I did mine in the air fryer but it could be done in the oven or on the hob.

You can use what ever curry paste and flatbread you like for this.

N.b If you are vegan/dairy-free this would work well with a firm tofu in place of the paneer.

Ingredients:

200g paneer cut into 1cm slices

1 tbsp curry paste (use one you like)

2 flatbreads (gluten-free if required) warmed per instructions if wanted

2 tbsp chutney of your choosing (e.g. mango, lime)

Finely shredded salad (use what you like but ingredient such as lettuce, cucumber, tomato, pepper, mango, red cabbage work well)

1/2 red onion, finely sliced

1 lime

Step 1: Coat the paneer pieces in the curry paste and leave, covered and refrigerated for a couple of hours (or longer).

Step 2: Squeeze half of the lime over the red onion and leave to pickle while you cook the paneer.

Step 3: Cook the paneer. If cooking in the air fryer then 180c for 10 minutes should be perfect but check periodically. Alternatively pan fry in a little vegetable oil over a medium heat, turning every couple of minutes.

Step 4: Assemble your flatbreads: spread your chutney over the base, top with your shredded salad, the pickled onions and then the cooked paneer. Finish by squeezing over the remaining lime and a little extra chutney, if you like.

Ginger, Garlic and Soy Pulled Jackfruit

16th November 202216th November 2022
by thefoodwife

Serves 2-4

A while ago I said that I would give you a vegan version of my Instant Pot Garlic And Soy Chicken Thighs and here it is. Itâ€™s a super speedy dinner to dump in the Instant Pot. If you donâ€™t have a pressure cooker, it could be made on the hob. Sweat the peppers for a few minutes first in some vegetable oil before adding the rest of the ingredients and cooking down over a medium-low heat for 15-20 minutes, stirring every now and again. Either way, enjoy!

Ingredients:

1/2 tsp Sesame oil

1/2 Instant Pot cup or 80ml (gluten-free if required) soy sauce

1/2 Instant Pot cup or 80ml (gluten-free if required) tomato ketchup

1/2 Instant Pot cup (up to 80ml on measure) loosely packed soft light brown sugar

1/2 Instant Pot (80ml) water

4 cloves of garlic, crushed

2 inches ginger, grated

1/2 tsp Chilli flakes (optional)

2 tins of jack fruit, drained

2 peppers deseeded and cut into strips

Step 1: In the Instant Pot add all the ingredients. Place the lid on, ensuring it is set to sealing mode. Then press manual, and set for eight minutes at high pressure. When the time is up, switch it off and then cover the seal with a tea towel and then carefully switch to venting (I use a wooden spoon).

Step 2: Remove the lid and stir. If the jackfruit did not come pre-shredded then now is the time to use forks to pull the jackfruit apart. Next switch to sautÃ© mode for a few minutes to reduce the sauce.

Serve with rice and steamed vegetables.

Ginger, Garlic and Soy Pulled Jackfruit

16th November 202216th November 2022
by thefoodwife

Serves 2-4

A while ago I said that I would give a vegan version of my Instant Pot Garlic And Soy Chicken Thighs and here it is. Itâ€™s a super speedy dinner to dump in the Instant Pot. If you donâ€™t have a pressure cooker, it could be made on the hob. Sweat the peppers for a few minutes first in some vegetable oil before adding the rest of the ingredients and cooking down over a medium-low heat for 15-20 minutes, stirring every now and again. Either way, enjoy!

Ingredients:

1/2 tsp Sesame oil

1/2 Instant Pot cup or 80ml (gluten-free if required) soy sauce

1/2 Instant Pot cup or 80ml (gluten-free if required) tomato ketchup

1/2 Instant Pot cup (up to 80ml on measure) loosely packed soft light brown sugar

1/2 Instant Pot (80ml) water

4 cloves of garlic, crushed

2 inches ginger, grated

1/2 tsp Chilli flakes (optional)

2 tins of jack fruit, drained

2 peppers reseeded and cut into strips

Serve with rice and steamed vegetables.

Mac and Cheese

6th November 20226th November 2022
by thefoodwife

Serves 4-5

I want to share my quick and easy macaroni cheese recipe; although I think this deserves to be called Mac & Cheese, as itâ€™s got a definite American vibe.

This version can be made in the instant pot or in the hob. The only difference is how you cook your pasta (see step one below)

Ingredients:

400g macaroni (gluten-free if required)

1 tin of evaporated milk

200g grated cheese

1 tsp mustard

1/2 grated nutmeg

Salt and pepper

Step 1: Cook the pasta according to the packet instructions on the hob (alternatively cook on HP for 4 minutes in the Instant Pot with 4-5 cups of water and then quick release pressure).

Step 2: To the drained pasta (it should not need to be drained if using the Instant Pot) add the tin of evaporated milk and 2/3 of the grated cheese, along with the mustard, nutmeg and salt and pepper to season. Stir until the cheese is melted and the macaroni and cheese is combined.

Step3: Pour the mixture into a gratin dish and top with the remaining grated cheese.

Step 4: Put in a hot oven (180c) for 15-20 minutes until the top is crisp and the sides are bubbling.