Murgh Makhani (Butter Chicken)

I have finally uploaded my Murgh Makhani recipe please check it out….

This is one of my favourite Indian curries, it is not for those trying to watch their waistlines as it’s full of butter!! This recipe has a two step marinade, the first is lemon juice which helps the chicken to become tender, the second is adding all of the flavour.

The spices in this dish are fragrant and even though it is rich in butter it somehow tastes light!!

I like to use chicken breast for this dish, but you have to make sure the chicken is not over cooked as it can become very dry.  The best way is to cook the chicken is on a high heat until nearly cooked then add the sauce for the last few minutes, this way you gain a melt in the mouth piece of meat!

IMG_4386

Ingredients:

Chicken Breasts 1 per person cut into equal sized chunks

1st Marinade:

1 lemon

1 tsp sea salt

pinch saffron

1/2 tsp chilli powder

2nd Marinade:

4 Tbsp. natural yoghurt

2″ chunk ginger

3 garlic cloves

1″ chunk fresh turmeric (or 1 tsp powder)

1 Tbsp. oil (I used sunflower)

1 tsp garam masala

1 Tbsp. tomato puree

1 tsp fenugreek leaves

Sauce:

1/4 cup ghee

1 onion roughly chopped

6 green cardamom (seeds only)

2 black cardamom (seeds only)

6 cloves

1 cinnamon stick

1 tsp fenugreek seeds

3 tomatoes

1 birds eye red chilli split and seeds removed or 2 green birds eye chillies left whole ( usually this would be green but I cooked with red this time and it tasted great)

2 garlic cloves

2″ chunk ginger grated

1/2 Tbsp. tomato puree

50g salted butter

1 1/2 Tbsp. runny honey

Optional double cream

Method:

Chop the chicken into equal chunks and sprinkle over the salt, saffron and chilli powder from the first marinade ingredients, then squeeze over the juice of the lemon, cover with foil and let sit in the fridge for 30 minutes.

2015-06-22 16.21.52

Next in a hand blender place all of the ingredients from the 2nd marinade into a hand blender apart from the fenugreek leaves.  Blitz up to be a smooth paste then crumble in the fenugreek leaves and stir.

2015-06-22 16.20.59

Pour this over the chicken and mix well.  Let this marinade for a few hours or over night if you can.

2015-06-22 16.23.21

For the sauce heat the ghee then add the onions and gently cook until soft but not coloured.  Remove with a slotted spoon and set aside.

In a hand blender blitz the tomatoes and garlic to be smooth.

2015-06-22 16.33.16

In the same pan with ghee add the fenugreek seeds, cardamom, cloves and cinnamon stick, cook until it starts to sputter;  then add the ginger.  Add the fresh chillies.

2015-06-22 16.48.56

Cook for a few minutes more then add to the tomato mix.  Add the puree.

2015-06-22 16.51.17

Now cook this tomato mix until it reduces to half the size.

2015-06-22 16.55.54

Pour everything but the whole chillies into a hand blender; the tomato mix and the onions and blitz to be a smooth paste, set aside.

2015-06-22 17.12.03

What the sauce looks like once blitzed up

There are 3 ways you can cook the chicken:

1) In the same pan, you may need to add a little more ghee or oil, keep the heat high and add the chicken pieces only (not the marinade..yet).  Cook until almost cooked, then add the rest of the marinade and the blitzed sauce.  Mix well then add the honey and the butter.  Let the butter melt into the sauce, taste it to check if it needs more salt.  Turn the heat off and serve.

2) Alternatively you can cook the chicken in the oven, at around 220 degrees, uncovered until just cooked (about 10 minutes) then add this to the pan with the sauce, make sure you scrape all of the marinade into the pan.  This way you will get more colour to the chicken, but sometimes if you are not careful with the cooking time the chicken can go dry.  Again add the honey and butter like above.

3) Place the chicken onto skewers and cook on an open flame/BBQ then add into the sauce, make sure you always add the remaining marinade into the sauce too.  Once again add the honey and the butter at this point.

2015-06-22 17.26.36

I drizzled a little cream into it at the end and stirred it through, then drizzled more over for decoration, this is optional.

Serve up with rice!!

IMG_4391

OKIP2800

PRINTER FRIENDLY VERSION BELOW

Murgh Makhani

  • Servings: 4
  • Difficulty: average
  • Print

IMG_4391

by Lululemonandlace

Ingredients:

Chicken Breasts 1 per person

1st Marinade:

1 lemon

1 tsp sea salt

pinch saffron

pinch chilli powder

2nd Marinade:

4 Tbsp. natural yoghurt

2″ chunk ginger

3 garlic cloves

1″ chunk fresh turmeric (or 1 tsp powder)

1 Tbsp. Oil (I used sunflower)

1 tsp garam masala

1 Tbsp. Tomato Puree

1 tsp fenugreek leaves

Sauce:

1/4 cup ghee

1 onion roughly chopped

6 green cardamom (seeds only)

2 black cardamom (seeds only)

6 cloves

1 cinnamon stick

1 tsp fenugreek seeds

3 tomatoes

1 birds eye red chilli split and seeds removed or 2 green birds eye chillies left whole ( usually this would be green but I cooked with red this time and it tasted great)

2 garlic cloves

2″ chunk ginger grated

1/2 Tbsp. tomato Puree

50g salted butter

1 1/2 Tbsp. Runny Honey

Optional double cream

Method:

Chop the chicken into equal chunks and sprinkle over the salt, saffron and chilli powder from first marinade, then squeeze over the juice of the lemon, cover with foil and let sit in the fridge for 30 minutes.

Next in a hand blender place all of the ingredients from the 2nd marinade into a hand blender apart from the fenugreek leaves.  Blitz up to be a smooth paste then crumble in the fenugreek leaves and stir.  Pour this over the chicken and mix well.  Let this marinade for a few hours or over night if you can.

For the sauce heat the ghee then add the onions and gently cook until soft but not coloured.  Remove with a slotted spoon and set aside.

In a hand blender blitz the tomatoes and garlic to be smooth.

In the same pan with ghee add the fenugreek seeds, cardamom, cloves and cinnamon stick, cook until it starts to sputter then add the ginger.  Cook for a few minutes more then add to the tomato mix.  Add the puree.

Now cook this tomato mix until it reduces to half the size.

Pour everything into a hand blender; the tomato mix and the onions and blitz to be a smooth paste, set aside.

There are 3 ways you can cook the chicken:

1) In the same pan, you may need to add a little more ghee or oil, keep the heat high and add the chicken pieces only (not the marinade..yet).  Cook until almost cooked, then add the rest of the marinade and the blitzed sauce.  Mix well then add the honey and the butter.  Let the butter melt into the sauce, taste it to check if it needs more salt.  Turn the heat off and serve.

2) Alternatively you can cook the chicken in the oven, at around 220 degrees, uncovered until just cooked (about 10 minutes) then add this to the pan with the sauce, make sure you scrape all of the marinade into the pan.  This way you will get more colour to the chicken, but sometimes if you are not careful with the cooking time the chicken can go dry.  Again add the honey and butter like above.

3) Place the chicken onto skewers and cook on an open flame/BBQ then add into the sauce, make sure you always add the remaining marinade into the sauce too.  Once again add the honey and the butter at this point.

I drizzled a little cream into it at the end and stirred it through, then drizzled more over for decoration, this is option.

Serve up with rice!!

Lulu xxx

Enter your email address to follow this blog and receive notifications of new posts by email.

Braised Oxtail Ragu with Pappardelle

Hola Folks,

Here is a new recipe…it’s been a while 😉

Braised Oxtail Ragu with Pappardelle

I love Oxtail, it is such an underused meat; yet one of the tastiest. It has a rich taste unlike any other and when cooked slowly just melts in your mouth.

I use to order this dish in an Italian restaurant in Hong Kong when I went on business trips, it was always one of my favourites.  This needs a few hours to cook but it is very simple and looks and tastes amazing when finished…

IMG_4172

Serves 4

Ingredients:

1 kilo oxtail

8 shallots peeled and halved

2 garlic cloves grated

1 Tbsp. red pesto

1 heap tsp paprika

1 tin good quality tomatoes

1 large glass red wine

2 heap tsp soft brown sugar

A handful fresh thyme

3 rosemary sprigs

2 bay leaves

1/2 Tbsp. runny honey

1 1/2 tsp sea salt

1 Tbsp. plain flour

Olive oil for frying

1 celery stick

1 carrot

Fresh lasagna sheets (I used a pack and a half)

(Extra virgin olive oil & Parmesan cheese to serve)

Method:

Heat the oven up to the highest setting.

In a plastic bag pop in the oxtail, flour and salt, shake the bag until all of the meat is coated. Set aside.

IMG_4057

In a frying pan heat a little oil and soften the shallots, once nearly cooked add the garlic and cook for another minute.  Transfer this to an oven dish along with the thyme and rosemary sprigs and the bay leaves.

IMG_4174

In the same pan add a little extra oil and brown the oxtail until golden on all sides.

Place these into the oven dish.

IMG_4175

Tuck in the carrot and celery chunks.

Now keep the frying pan on the hob on high, pour in the wine to de-glaze the pan, scraping all the sides.  Then add the tin tomatoes, pesto, paprika and sugar.

IMG_4176

Let this bubble away for  a few minutes then add to the oven dish, try to cover all of the meat.

I also added a little bit of water so that the liquid is about 1/3 of the way up the meat.

IMG_4177

Cover with foil and place into the oven.  Cook on high for 20 minutes then turn down to 180 degrees and cook until the meat is tender.  This should take about 2 hours.

After this time, remove the foil and pop back into the oven on high for 15 minutes to get a good colour to the sauce and meat.

Once cooked remove from the oven, then carefully remove the oxtail from the ragu sauce onto a chopping board, then with a fork shred the meat away from the bone, discarding any bones or fat.  Set aside.

IMG_4178

Back to the ragu; remove any sprigs of the herbs, the bay leaves, carrots and celery from the sauce, then place the oven dish straight onto the hob and let this bubble away on a gentle simmer. You can scrape it back into the frying pan if you like.  Drizzle in the honey, taste and check if it needs more salt.

IMG_4179

While that is simmering away take the lasagna and cut into wide strips; about an inch wide.  Boil some salted water and place in the pasta and cook for around 5 minutes, or according to the instructions on the packet.

Drain your pasta but don’t throw away the pasta water, pour a couple of spoonfuls into the ragu to loosen it up.

Add the meat back into the ragu and mix well.

IMG_4180

Mix the ragu into the pappardelle pasta, then drizzle with extra virgin olive oil.

Serve up with some thyme leaves sprinkled over the top and parmesan cheese.

IMG_4094

IMG_4103

IMG_4091

IMG_4159

IMG_4102

Enjoy & have a great week.

Love Lulu xxxx

PRINTER FRIENDLY OPTION

Braised Oxtail Ragu with Pappardelle

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_4094

by Lululemonandlace

Ingredients:

1 kilo oxtail

8 shallots peeled and halved

2 garlic cloves grated

1 Tbsp. red pesto

1 heap tsp paprika

1 tin good quality tomatoes

1 large glass red wine

2 heap tsp soft brown sugar

A handful fresh thyme

3 rosemary sprigs

2 bay leaves

1/2 Tbsp. runny honey

1 1/2 tsp sea salt

1 Tbsp. plain flour

Olive oil for frying

1 celery stick

1 carrot

Fresh lasagna sheets (I used a pack and a half)

(Extra virgin olive oil & Parmesan cheese to serve)

Method:

Heat the oven up to the highest setting.

In a plastic bag pop in the oxtail, flour and salt, shake the bag until all of the meat is coated. Set aside.

In a frying pan heat a little oil and soften the shallots, once nearly cooked add the garlic and cook for another minute.  Transfer this to an oven dish along with the thyme and rosemary sprigs and the bay leaves.

In the same pan add a little extra oil and brown the oxtail until golden on all sides.

Place these into the oven dish.

Tuck in the carrot and celery chunks.

Now keep the frying pan on the hob on high, pour in the wine to de-glaze the pan, scraping all the sides.  Then add the tin tomatoes, pesto, paprika and sugar.

Let this bubble away for  a few minutes then add to the oven dish, try to cover all of the meat.

I also added a little bit of water so that the liquid is about 1/3 of the way up the meat.

Cover with foil and place into the oven.  Cook on high for 20 minutes then turn down to 180 degrees and cook until the meat is tender.  This should take about 2 hours.

After this time, remove the foil and pop back into the oven on high for 15 minutes to get a good colour to the sauce and meat.

Once cooked remove from the oven, then carefully remove the oxtail from the ragu sauce onto a chopping board, then with a fork shred the meat away from the bone, discarding any bones or fat.  Set aside.

Back to the ragu; remove any sprigs of the herbs, the bay leaves, carrots and celery from the sauce, then place the oven dish straight onto the hob and let this bubble away on a gentle simmer. You can scrape it back into the frying pan if you like.  Drizzle in the honey, taste and check if it needs more salt.

While that is simmering away take the lasagna and cut into wide strips; about an inch wide.  Boil some salted water and place in the pasta and cook for around 5 minutes, or according to the instructions on the packet.

Drain your pasta but don’t throw away the pasta water, pour a couple of spoonfuls into the ragu to loosen it up.

Add the meat back into the ragu and mix well.

Mix the ragu into the pappardelle pasta, then drizzle with extra virgin olive oil.

Serve up with some thyme leaves sprinkled over the top and parmesan cheese.

Lulu xxx

Enter your email address to follow this blog and receive notifications of new posts by email.

find me on Yummly

Spicy Prawn Spaghetti

Hola Happy Thursday!!

TBT throw back to this recipe, simple, tasty and low fat!

This is a simple but tasty recipe which  I have been cooking for years, usually I make this with linguine and I do think it is best with this type of pasta.  As per usual here in Spain my local shop did not have the linguine so I opted for Spaghetti…it was still good!! It is also fairly healthy which is always a bonus!!

This is a tasty but not overly saucy dish, it is nice sometimes to just have a coating on your pasta and a good drizzle of extra virgin olive oil, rather than having it swimming in a rich sauce.  I have passed this recipe on time and time again in the past and a few friends make it more than I do now ❤

2015-11-04 14.17.25

Serves 2

Difficulty Easy

Time 20 minutes

Ingredients:

4 spring onions sliced into  chunks, do not use all of the green of the onions

1 red chilli , remove seeds if you prefer it to be milder

14 baby plum tomatoes halved

1 large or 2 small garlic cloves grated

Large raw prawns 5/6 per person heads removed but shell and tail on (if you struggle to get these from your local supermarket try Asian/Chinese supermarkets in the freezer section they often have lots of large prawns in boxes.  Otherwise you can use the cooked smaller prawns but add them at the end of cooking just to heat through as they will shrivel 😉

1 tsp paprika

1 1/2 tbsp. red pesto

1/2 fish stock cube

salt and pepper

water

Greek basil optional (you can use normal basil)

Linguine/ Spaghetti, I take a good handful of dried pasta per person, this recipe I had two handfuls

Method:

Cook your pasta in plenty of salted water.  Do not drain the water away, reserve some of this for your sauce.

In a frying pan heat a little olive oil and put in the  spring onion, cook for a few minutes then add the chill, garlic and paprika.

Stir well then add your pesto.

2015-11-06 10.15.19

Next add the prawns, let these cook on one side then turn over. Add your tomatoes.

2015-11-06 10.15.32

Keep stirring.  Crumble in the stock cube (I only use half as they are very salty and we are not using much water).  Splash in a couple of tablespoons of the pasta water and stir.

Let the prawns cook in this liquid if it evaporates too quickly add a little more pasta water.  The prawns will not take long to cook the shell should be pink.

Sprinkle in the Greek basil too.

2015-11-04 14.18.08

Season with lots of black pepper, taste before you add any more salt.

Once the prawns are cooked add the pasta.  Turn the heat off to mix.

Drizzle over lots of extra virgin olive oil, stir and serve.

2015-11-03 18.39.36

2015-11-03 18.39.28

Enjoy xxx

I will be sharing new recipes soon 🙂

Lulu xx

PRINTER FRIENDLY OPTION

Spicy Prawn Spaghetti

  • Servings: 2
  • Difficulty: easy
  • Print

2015-11-03 18.39.28

by Lululemonandlace

Ingredients:

4 spring onions sliced into  chunks, do not use all of the green of the onions

1 red chilli , remove seeds if you prefer it to be milder

14 baby plum tomatoes halved

1 large or 2 small garlic cloves grated

Large raw prawns 5/6 per person heads removed but shell and tail on (if you struggle to get these from your local supermarket try Asian/Chinese supermarkets in the freezer section they often have lots of large prawns in boxes.  Otherwise you can use the cooked smaller prawns but add them at the end of cooking just to heat through as they will shrivel 😉

1 tsp paprika

1 1/2 tbsp. red pesto

1/2 fish stock cube

salt and pepper

water

Greek basil optional (you can use normal basil)

Linguine/ Spaghetti, I take a good handful of dried pasta per person, this recipe I had two handfuls

Method:

Cook your pasta in plenty of salted water. Do not drain the water away, reserve some of this for your sauce.

In a frying pan heat a little olive oil and put in the  spring onion, cook for a few minutes then add the chill, garlic and paprika.

Stir well then add your pesto.

Next add the prawns, let these cook on one side then turn over. Add your tomatoes.

Keep stirring.  Crumble in the stock cube (I only use half as they are very salty and we are not using much water).  Splash in a couple of tablespoons of the pasta water and stir.

Let the prawns cook in this liquid if it evaporates too quickly add a little more pasta water.  The prawns will not take long to cook the shell should be pink.

Sprinkle in the Greek basil too.

Season with lots of black pepper, taste before you add any more salt.

Once the prawns are cooked add the pasta.  Turn the heat off to mix.

Drizzle over lots of extra virgin olive oil, stir and serve ❤

Lulu xxx

Enter your email address to follow this blog and receive notifications of new posts by email.

Two Way Chicken Satay!!

Hola Happy Thursday Folks,

I thought I would re-share two recipes of Peanut Satay; one is a curry the other is perfect for your summer BBQ’s check them out….

Chicken Satay Curry

IMG_9076

Ingredients

Ingredients:

Satay Marinade:

1/2 Jar Smooth Peanut Butter

7 Tbsp Light Soy Sauce

7 Tbsp Lemon Juice or Lime Juice

1 Tbsp Brown Sugar

2 Tbsp Curry Powder

2 Cloves Garlic Grated

Splash of Tabasco

1 Tbsp Fish Sauce

Chicken Breasts cut into strips

Curry:

1 Can Coconut Milk

Peas/Green Beans or both

1 Onion Chopped into Large Chunks

Handful Of Chopped Peanuts

Method:

Put all of the satay marinade ingredients into a bowl and whisk and taste. Stir the chicken into the bowl and let it marinade for about a hour.

IMG_9077

IMG_9078

In a wok or deep frying pan heat some oil and cook the onions until soft. Add in the green beans and fry for a minute.

IMG_9079

Pour in the chicken and all of its marinade into the pan and cook until the chicken is white in colour.

IMG_9080

IMG_9081

Now add in the coconut milk, you may not need the whole can, start with half and taste. You do not want to loose all of your spice flavour. If it is too spicy add a bit more.

IMG_9082

Add in your peas and cook until the chicken, beans and peas are cooked.

IMG_9083

Sprinkle some chopped peanuts on the top and serve.

IMG_9084

Yum Yum!!!!xx

Serve with Egg Fried Rice…..

https://lululemonandlace.com/food-blog-2/take-away-style-egg-fried-rice/

Why don’t you have a go at a Chinese ‘take away’ night and make the satay, and rice along with the Chinese Beef Curry….

https://lululemonandlace.com/food-blog-2/chinese-beef-curry/

IMG_9092

chicken satay skewers

Ingredients:

Satay Marinade:

2/3 Jar Smooth Peanut Butter (my jar was 350g)

7 Tbsp Soy Sauce

7 Tbsp Lemon Juice or Lime Juice

1 Tbsp Brown Sugar

2 Tbsp Curry Powder

2 Cloves Garlic Grated

Splash of Tabasco

1 Tbsp Fish Sauce

Chicken Breasts cut into long strips 4 breasts makes around 10-12 skewers (Butterfly the breast the place cling film over and bash with a rolling-pin to make the chicken thin, then slice into strips)

Dip:

75ml Coconut Milk

Bamboo Skewers

Method:

Put all of the satay marinade ingredients into a bowl and whisk and taste. Remove some of the marinade for the dip, about 1/3 of the mixture.

Stir the chicken into the bowl and let it marinade for about an hour. Soak the skewers in water.

IMG_9077

IMG_9078

Once marinated skewer the chicken, folding the strips back and forth on the skewer. Use about two strips per skewer depending on the length of the chicken strip. Place each skewer onto a tray ready to BBQ.

IMG_0292

fold chicken up and down on skewer

IMG_0294

Continue until you have used all of the chicken. Pour the remaining marinade over the skewers evenly. Cover with foil and put in the fridge until ready to cook.

Meanwhile make the dip, get the reserved marinade and pour around 75ml of coconut in, mix well. This is your dip keep it cool.

Once you are ready to cook, place on a hot BBQ, try not to over cook, the chicken is not good if it is dry. Once the meat is white and you have little bits of charcoal colour it is done.

IMG_0295

Make sure the BBQ is hot

IMG_0296

Serve with the dip.

11070764_1390360471291533_3659257522056921867_n

Juicy tasty skewers ENJOY!xx

Check out my Chicken Satay Curry Recipe here:

https://lululemonandlace.com/food-blog-2/chicken-satay-curry/

Enjoy

Love Lulu xxx

(print options of both recipes below)

PRINTER FRIENDLY VERSION BELOW

Chicken Satay Skewers

11070764_1390360471291533_3659257522056921867_n

by LuluLemonandLace

Ingredients:

Satay Marinade:

2/3 Jar Smooth Peanut Butter (my jar was 350g)

7 Tbsp Soy Sauce

7 Tbsp Lemon Juice or Lime Juice

1 Tbsp Brown Sugar

2 Tbsp Curry Powder

2 Cloves Garlic Grated

Splash of Tabasco

1 Tbsp Fish Sauce

Chicken Breasts cut into long strips (Butterfly the breast the place cling film over and bash with a rolling-pin to make the chicken thin, then slice into strips)

Dip:

75ml Coconut Milk

Bamboo Skewers

Method:

Put all of the satay marinade ingredients into a bowl and whisk and taste. Remove some of the marinade for the dip, about 1/3 of the mixture.

Stir the chicken into the bowl and let it marinade for about an hour. Soak the skewers in water.

Once marinated skewer the chicken, folding the strips back and forth on the skewer. Use about two strips per skewer depending on the length of the chicken strip. Place each skewer onto a tray ready to BBQ.

Continue until you have used all of the chicken. Pour the remaining marinade over the skewers evenly. Cover with foil and put in the fridge until ready to cook.

Meanwhile make the dip, get the reserved marinade and pour around 75ml of coconut in, mix well. Taste this you may wish to add more spice/milk. This is your dip keep it cool.

Once you are ready to cook, place on a hot BBQ, try not to over cook, the chicken is not good if it is dry. Once the meat is white and you have little bits of charcoal colour it is done.

Lulu xxx

Enter your email address to follow this blog and receive notifications of new posts by email.

PRINTER FRIENDLY OPTION

Chicken Satay Curry

  • Servings: 4-5
  • Difficulty: easy
  • Print

IMG_9084

by Lululemonandlace

Ingredients:

Satay Marinade:

1/2 Jar Smooth Peanut Butter

7 Tbsp Light Soy Sauce

7 Tbsp Lemon Juice or Lime Juice

1 Tbsp Brown Sugar

2 Tbsp Curry Powder

2 Cloves Garlic Grated

Splash of Tabasco

1 Tbsp Fish Sauce

Chicken Breasts cut into strips

Curry:

1 Can Coconut Milk

Peas/Green Beans or both

1 Onion Chopped into Large Chunks

Handful Of Chopped Peanuts

Method:

Put all of the satay marinade ingredients into a bowl and whisk and taste.  Stir the chicken into the bowl and let it marinade for about a hour.

In a wok or deep frying pan heat some oil and cook the onions until soft.  Add in the green beans and fry for a minute.

Pour in the chicken and all of its marinade into the pan and cook until the chicken is white in colour.

Now add in the coconut milk, you may not need the whole can, start with half and taste. You do not want to loose all of your spice flavour. If it is too spicy add a bit more.

Add in your peas and cook until the chicken, beans and peas are cooked.

Sprinkle some chopped peanuts on the top and serve.

Serve with Egg Fried Rice…..

Lulu xxx

Enter your email address to follow this blog and receive notifications of new posts by email.

RECIPE ALERT ..Mac and Cheese with Chorizo and Cauliflower

I love Mac and cheese; it is a true comfort food dish! This recipe is very gooey, I used Mozzarella in the sauce so you get that stringiness to the dish.  I also used some red cheese as it adds great colour.

I added cauliflower because who doesn’t love cauliflower and cheese?  Chorizo; because it adds a little salty paprika taste to the dish, and finally sun-dried tomatoes.  I always use tomatoes in my mac and cheese, usually I would use sun-blushed.  I didn’t have any of these so I opted for sun-dried; they worked well enough. They just add a little sweetness to the sauce. If you can get sun-blushed use these as a preference…. or make them using my recipe from last summer:

https://lululemonandlace.com/recipes/pickles-chutneys-jams-and-pastes/sun-blushed-tomatoes/

Anyway this was one of the best mac and cheese’s I have made, after already eating too much you cannot help going back and eating spoonful’s of it cold!!

2016-04-18 19.29.48

Ingredients:

270g pasta you can use macaroni, I used what I could find in my Spanish local shop which looked like pipe rigate, but my favourite is the large fresh macaroni you can buy in UK supermarkets.

80g cubed chorizo

200g cauliflower florets cooked

125g mozzarella

100g red cheese (I used cheddar)

1 garlic clove crushed

4 sun-dried tomatoes sliced

1 ½ tbsp. butter

400 ml Milk

1 tbsp. plain flour

Fresh thyme handful leaves

Fresh parsley handful chopped

Sea salt

Cracked black pepper

Method:

Pre-heat oven to 200 degrees.

Cook your pasta in salted water; I like mine to be slightly under cooked as it will cook more in the oven, nothing worse than mushy pasta!!

To make the cheese sauce, melt butter in a saucepan then add the flour and cook for a few minutes then gradually whisk in the milk.  Let it bubble for a few minutes, it should thicken pretty quickly.  Keep stirring/ and scraping the sides as it sticks and you do not want lumps.  Once it’s the thickness of double cream, add 3/4 of the mozzarella and half of the red cheese.

2015-04-17 14.54.40

Let the cheese melt and the sauce thicken a little more then add a pinch of salt, lots of black pepper and your herbs.

2015-04-17 14.58.06

Turn off the heat.

2015-04-17 14.59.20

Should be stringy!!

In a frying pan brown the chorizo, no need to add oil.  Add the garlic and mix well.

2015-04-17 14.42.12

Add this and the cauliflower to the cheese sauce along with the pasta. Stir well.

Place into an oven dish and sprinkle over the sun-dried tomatoes, try tuck them in.

2015-04-17 15.06.32

and the rest of the cheeses.

2016-04-18 20.19.53

Add more black pepper and pop into the oven for 30 minutes or until the top is bubbling and cheese is browned.

Serve.

2016-04-18 19.30.06

2015-04-17 15.31.00-3

Enjoy

Lulu xxx

PRINTER FRIENDLY VERSION BELOW

Mac and Cheese with Chorizo and Cauliflower

  • Servings: 4
  • Difficulty: easy
  • Print

2016-04-18 19.30.06

by Lululemonandlace

Ingredients:

270g pasta you can use macaroni, I used what I could find in my Spanish local shop, but my favourite is the large fresh macaroni you can buy in UK supermarkets.

80g cubed chorizo

200g cauliflower florets cooked

125g mozzarella

100g red cheese (I used cheddar)

1 garlic clove crushed

4 sun-dried tomatoes sliced

1 ½ tbsp. butter

400ml Milk

1 tbsp. plain flour

Fresh thyme a handful

Fresh parsley a handful chopped

Sea salt

Cracked black pepper

Method:

Pre-heat oven to 200 degrees.

Cook your pasta in salted water; I like mine to be slightly under cooked as it will cook more in the oven, nothing worse than mushy pasta!!

To make the cheese sauce, melt butter in a saucepan then add the flour and cook for a few minutes then gradually whisk in the milk.  Let it bubble for a few minutes, it should thicken pretty quickly. Keep stirring/ and scraping the sides as it sticks and you do not want lumps.  Once it’s the thickness of double cream, add the mozzarella and half of the red cheese.  Let the cheese melt and the sauce thicken a little more then add a pinch of salt, lots of black pepper and your herbs.

Turn off the heat.

In a frying pan brown the chorizo, no need to add oil.  Add the garlic and mix well. Add the cauliflower.  Add this whole lot into the cheese sauce along with the pasta. Stir well.

Place into an oven dish and sprinkle over the sun-dried tomatoes and the rest of the red cheese.  Add more black pepper and pop into the oven for 30 minutes or until the top is bubbling and cheese is browned.

Serve.

Lulu xxx

Enter your email address to follow this blog and receive notifications of new posts by email.