Blog – Page 33 – The Food Wife

â€˜Nduja and Prawn Spaghetti

22nd May 202022nd May 2020
by thefoodwife

Serves 2

â€˜Nduja is a Calabrian spreadable spicy salami. If youâ€™ve had the Spanish sobrassada before itâ€™s very similar, and could be used in its place. Alternatively you can always use chorizo.

The spicy sausage works beautifully with the sweet prawns, and the fat from the â€˜nduja helps create the scant sauce which coats each strand of the spaghetti.

This is a super quick meal, ready in the time it takes to cook the pasta. Perfect for a weeknight.

Ingredients:
150g spaghetti (gluten-free if required) cooked, according to the packet instructions (reserve a ladleful of the cooking water)
100g nduja, broken into pieces
16 king prawns, raw, shelled and deveined
1 fat clove of garlic, crushed
1 red chilli, diced

Step 1: While the pasta is cooking, place a frying pan over a medium heat and add the ‘nduja. Cook until it releases its oils and starts to break up. Add the garlic and chilli and stir to avoid them burning.

Step 2: Just as the pasta is cooked, add the prawns to the frying pan and cook on both sides.

Step 3: Add the cooked spaghetti to the frying pan along with a ladle of cooking water to loosen the sauce. Toss together until the pasta is coated. Serve.

Lemon Loaf Cake

15th May 202015th May 2020
by thefoodwife

Serves 8-10

Behold! My bake for VE Day!

Lemon cake is a favourite here. If Iâ€™m making a gluten-free lemon cake then I go for my Lemon and Blueberry Polenta Cake, which can also be made dairy-free. This is a best-seller on my market stall.

Here is a more traditional lemon loaf cake with a lemon icing. The sponge is flecked with lemon zest and I adorn the icing with candied lemon slices and more zest.

This is lovely served as part of an afternoon tea.

Ingredients:
190g softened butter/margarine
190g caster sugar
2 unwaxed lemons, zested
3 large eggs
190g plain flour
1 tsp baking powder
Pinch of salt
1 heaped tbsp sour cream

For the icing:
2 lemons, juiced
200g (royal) icing sugar

Step 1: Cream together the butter, sugar and lemon zest.

Step 2: Add the eggs, one at a time. Beat until smooth.

Step 3: Gently beat in the sour cream, flour, baking powder and salt.

Step 4: Pour into a lined loaf tin and bake in a preheated oven at 170c (fan) for 50-60 minutes until cooked through.

Step 5: Remove from the oven and allow to cool.

Step 6: Make the icing by combining the lemon juice and icing sugar to a smooth consistency. Pour over the cooled cake and allow to set.

If you like you can decorate with candied lemon zest and slices. To make these make a sugar syrup with equal parts sugar and water (50g/50ml of each is enough to make enough for the top of the cake). Add thin slices of lemon and/or the zest to the syrup on a gentle simmer and cook for about 10 minutes. Remove the pieces into a non stick surface, such as some greaseproof paper, until ready to use.

Thai-inspired Glass Noodle and Mince Salad

25th April 202010th May 2020
by thefoodwife

Serves 4

As the weather gets warmer, substantial salads are great as a main meal. This Thai-inspired noodle and mince salad ticks the box. The dressing has the unmistakable saltiness from pungent fish sauce and the mince is fragrant with ginger, lemongrass and, if you can get them, lime leaves.

Lime leaves come in pairs, so the four stipulated in the ingredients will actually look like eight leaves. These can be tricky to get hold of regularly. I buy a box from the frozen section of the Asian supermarket. Kept in the freezer these last a long time, and are on hand for whenever a recipe calls for them.

Ingredients:

For the mince:
1 tbsp (coconut) oil
750g lean mince (turkey or pork works well)
2 inches of ginger, peeled and grated
3 sticks of lemon grass, finely chopped
4 lime leaves, finely chopped
3 tbsp soy sauce (gluten-free if required)

For the salad:
200g glass noodles, soaked until soft and then drained
1 carrot, peeled into ribbons
1/2 red pepper, cut into strips
2 spring onions, finely sliced
Lettuce, shredded

For the dressing:
3 tbsp fish sauce
1 1/2 tbsp caster sugar
2 limes, juiced
2 tsp chilli flakes

Step 1: Melt the coconut oil in a frying pan over a medium high heat. Add the mince and fry until browned and dry (there should be no liquid left in the pan).

Step 2: Add the ginger and lemongrass and cook for a couple of minutes until fragrant. Add the lime leaves and soy sauce and stir through until the pan is dry again. Remove from the heat.

Step 3: Combine the dressing ingredients together.

Step 4: In a large bowl, toss the noodles, salad ingredients and dressing together. Serve.

Loaded Jackets

22nd April 202022nd April 2020
by thefoodwife

Makes 4

Creamy and cheesy these filled potatoes taste great. I added chorizo to ours, but leave out of making these meat-free. Or if you want meat but donâ€™t have chorizo, use cooked bacon, ham or salami.

Iâ€™ve stipulated full fat cream cheese for flavour, but if you want a lighter option then use reduced fat.

This recipe really is just a guide and you can add any ingredients you fancy. Try adding some chives or red onion to the filling for a stronger onion flavour.

If youâ€™re keeping these veggie, sliced olives would be a good option for a salty hit of flavour in the filling.

Ingredients:
4 baking potatoes
250g full fat cream cheese
3 spring onions, finally sliced
100g chorizo, finely diced (optional)
Cheddar, grated
Oil
Salt and pepper

Step 1: Preheat the oven to 180c (fan). Prick the potatoes all over with a fork. Place on a baking tray and drizzle with a little oil and a pinch of salt and pepper. Use your hands to rub the oil and seasoning all over.

Step 2: Bake for an hour and a half.

Step 3: Remove from the oven and slice the top off the long edge of each potato. Use two spoons to carefully scoop the flesh out of each potato into a large bowl. Add a large pinch each of salt and pepper, the cream cheese, spring onion, and if using, the diced chorizo. Mix well until combined and smooth. Taste for seasoning.

Step 4: Load the creamy filling back into the skins on the baking tray. Top each with a large pinch of grated cheddar.

Step 5: Refrigerate until ready to bake or bake straight away. They will need 25-30 minutes at 180c until fully heated through, and the cheese on top is golden.

Sourdough Naan Bread

16th April 202016th April 2020
by thefoodwife

Makes approximately 3 naan

Having made sourdough crackers I next wanted to try making homemade naan breads. Soft, slightly chewy breads, with a sour tang. Theyâ€™ll definitely be making an appearance on future curry nights.

Ingredients:

90ml Warm milk
45ml Plain yogurt
180ml Sourdough starter
190g Strong white bread flour
Salt
Nigella (onion) seeds (optional)
Butter (melted)

Step 1: Combine the warm milk, yogurt, starter, flour and a large pinch of salt in a bowl. The mix should be smooth but sticky. Cover and leave for 45-60 minutes.

Step 2: Tip the dough out onto a floured surface. Knead the dough, adding small amounts of flour as necessary, until you have a soft, pliable dough. If using the nigella seeds, add a heaped teaspoon and fold into the dough.

Step 3: Divide the dough into three. Make a rough ball with each and then using the palm of your hand press the dough out into a flat disc, about 3mm thick.

Step 4: Heat a non-stick frying or griddle pan until very hot. Cook the dough discs for a couple of minutes on each side until
slightly charred. Remove from the pan and brush with melted butter. Serve immediately.

You could add crushed garlic and herbs to the butter to give extra flavour. Likewise you could replace the nigella seeds with other spices or herbs, as desired.