500g good quality low-fat steak mince.
1 can of tomato passata.
1 large onion.
4 cloves of garlic very finely sliced.
A good pinch of Oregano.
1 Bay leaf.
Tablespoon of extra virgin olive oil.
10 small cherry tomatoes whole.
Two tablespoons of tomato puree.
250g of good quality dry spaghetti.
½ litre of water
Salt and black pepper.
Parsley and Parmesan Cheese shavings to garnish.
Heat a large wide non-stick pan or a wok over medium-high heat. Add the mince, salt and pepper to season and cook, breaking up the meat into small pieces with a wooden spoon, until lightly browned and no longer pink, about 5 minutes. Pour off the fat from the meat.
Add the onion and the garlic to the pan with the mince; cook, stirring occasionally, until the onion and garlic soften, about 5 minutes. Stir in the passata and cook until the meat onions and garlic all simmer together add a pinch of oregano and the bay leaf. Add the cherry tomatoes then check the salt and pepper to taste. Simmer until the sauce thickens, turn down the heat to low and allow the sauce to bubble, stir occasionally being careful it doesn’t burn while you prepare the pasta.
In a separate pot bring the water to boil add the spaghetti, 1/2 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring back to a boil, then reduce the heat to a simmer; cook, stirring occasionally, until the pasta is tender about 10 minutes. Remove from the heat and drain the spaghetti well in a colander. Add the extra virgin olive oil with the tomato puree and toss together until the spaghetti is well coated season with salt and pepper.
Serve on a deep plate with the sauce on top of the spaghetti and garnish with parsley and Parmesan shavings (if liked).
6 Chicken Thighs on the bone (much better than breast meat for flavour)
2 – 3 Tablespoons of Curry Powder (any type like Madras etc.)
1 Large Onion sliced
2 – 3 Birdseye chillies chopped with seeds. (A real hot curry if you use 3 chillies with seeds, less and no seeds if you want mild.)
2 Cloves finely sliced Garlic
1 teaspoon of Fish Sauce
Tablespoon of Olive Oil or Ghee
1 Can of good quality Coconut Milk
Tablespoon of Sugar (the secret ingredient)
Salt & Pepper to taste
Tablespoon of Corn Flour (optional)
1 cup Easycook Rice
A teaspoon of Turmeric. (optional)
1 large egg
Chopped Parsley and some raw or spring onion to garnish.
Heat a large non-stick, deep frying pan or wok and place the chicken thighs on it turning until browned and crispy all over. Remove the chicken leaving the chicken fat and turn down the heat, add the olive oil or ghee, onion, chillies, garlic and the curry powder. Simmer slowly turning until the onions, chillies and garlic are soft, be careful not to burn the curry powder but make sure it cooks to release its spicy flavours 5 minutes. Add the chicken, the coconut milk and the fish sauce, turn up the heat until bubbling and then turn down to a slow simmer. Add the sugar and check seasoning be careful with salt as the fish sauce is already salty. If the sauce is too thin for your liking mix the corn flour with a little cold water and add this to the sauce, this will thicken it. Continue the slow simmer until the chicken is cooked and the meat falls off the bone. Take out the skin if you prefer but I like it when crispy.
While the curry is simmering prepare the rice. Easy cook long grain is the best and easiest. One cup is enough for two but if you want more ½ cup per person is good. Put in a pot, add plenty of cold water, the turmeric and bring to the boil, simmer until the rice is soft be careful not to boil dry. Turmeric makes the rice yellow (optional) doesn’t add flavour but is a very healthy thing to put in. When soft drain the rice in a sieve. Remove the curry from the wok and keep warm in a large bowl, clean the wok, add a little oil, break in the egg and whisk quickly until it’s broken up then quickly add the rice turning and mixing as you go. Add the chopped parsley and you have egg fried rice. Serve rice on a plate with the curry on top sprinkle with the raw or spring onion to garnish.