Creamy Penne with Chorizo, Prawns, and Spinach
Ingredients
75gm penne
1 tspn oilve oil
60gm cooked prawns
45gm chorizo, thickly sliced
1 small shallot, thinly sliced
1 clove garlic, finely chopped
1/2 tspn dried oregano
1/2 teaspon paprika
1/4 cup chicken stock
50ml passata
30ml cream
1 handful of baby spinach leaves, roughly chopped
salt & pepper
Method
1. Cook penne for 11 minutes in boiling, salted water. Drain and set aside (cover with cloth to stop drying out).
2. Heat oil in heavy-bottomed saucepan over high heat, add chorizo and cook until well browned and crispy.
3. Lower heat to low-medium, add the shallot, garlic, oregano, and paprika, stir to combine until garlic is soft.
4. Add the stock, passata, and cream, bring to a gentle simmer.
5. Add the prawns, and pasta, keep it barely bubbling. Season to taste, and add the spinach 2 minutes before serving.
Serves one.
Spicy Fried Chicken and Vegetables
Ingredients
1 tblspn olive oil
1 chicken breast, diced
1 small carrot, chopped
1 small onion, chopped
6-8 green beans, chopped
1/3 cup of frozen peas
1 tspn turmeric
2 tspn nasi paste
salt & pepper
Method
1. Heat poil in a frypan to medium-high, add chicken and cook through to browned and crispy. Srt aside.
2. Reduce heat to medium, add onion, beans, and carrot. Add a splash of water and stir to loosen the bits of chicken left in the pan.
3. When vegetables are cook but still crunchy, add the cooked chicken, peas, and turmeric. Srir to combine, then stir in nasi paste.
4. Season to taste and keep on a low heat until ready to serve.
Serves one.
Spinach and Ricotta Agnolotti Pesto with Mushrooms
Ingredients
10-12 fresh spinach & ricotta agnolotti (store-bought is fine)
2 tblspn olive oil
2 cups of mushrooms, mix of button and field, chopped
1 small shallot, thinly sliced
1 clove garlic, finely chopped
6 kalamata olives, sliced vertically
1/2 tspn dried oregano
1/2 tsp dried basil
1 tblspn basil pesto
juice of half a lemon
30 ml cream
small bunch of fresh basil, torn
salt & pepper
grated parmesan cheese to serve
Method
1. Cook agnolotti for 5 minutes in boiling, salted water. Drain and set aside (cover with cloth to stop drying out).
2. Heat oil in heavy-bottomed saucepan over medium-high heat, add mushrooms and cook for 3-4 minutes. Set aside.
3. In the same pan, add the shallot, garlic, oregano, and basil, stir to combine until garlic is soft.
4. Add the cream and olives bring to just bubbling. Add the mushrooms, pasta, basil, pesto and lemon juice, stir to combine.
5. Season to taste, serve with grated parmesan.
Serves one.
Notes
With a bit of juggling of pans, burners, and wooden spoons, it’s possible to cook and serve all three dishes simultaneously.