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Pappardelle with Prosciutto, Rocket, Pine Nuts & Parmesan
Ingredients:

275g Pappardelle
3 Tbsp Basil Pesto
75g Prosciutto
50g Pine Nuts
100g Parmesan
1 Large handful rocket leaves


Directions:

Cook pappardelle in boiling salted water until al dente and then drain. Toss in some olive oil and set to the side.

In a large pan toast the pine nuts until golden brown.

Set aside pine nuts and then add prosciutto to pan, fry until crispy and then add pesto, pine nuts and pasta.

Fold in rocket and serve. Top with parmesan and some cracked black pepper.

 

Hungarian Beef Goulash
Ingredients:
100g Butter
1kg Beef Topside
500g Onions
50g Paprika
50g Flour
1 Tbsp Tomato Puree
2 Litres Beef Stock
250g Carrots, chopped
500g Potatoes, chopped
Parsley, chopped


Directions:

Preheat the oven to 200⁰C

Heat the butter in a large heavy casserole dish, season the topside and add to the dish. Add the onions and cook for 2 minutes, stirring.

Add the paprika and flour, mix well and place in the preheated oven, uncovered for 10 minutes.

Remove from the oven and mix in the tomato puree. Reduce the oven temperature to 180⁰C.

Add enough of the stock to cover the meat. Bring to the boil on top of the stove and season. Cover with a lid and return to the oven for 2 hours.

After 1 ½ hours, mix in the chopped carrots and potatoes and cook for another 30 minutes, or until the meat and vegetables are tender.

Sprinkle with chopped parsley to serve

 

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