Chaos
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy, Eggs | Cook 2, Ready, Steady | 1 | Servings | |
INGREDIENTS
| 1 | Garlic Clove, chopped | |
| 15 | Olive Oil | |
| 1/4 | Red Pepper, finely diced | |
| 1/4 | Yellow Pepper, finely diced | |
| 1/4 | Green Pepper, finely diced | |
| 75 | White Wine | |
| 15 | Tomato Puree | |
| 50 | g | Macaroni |
| 50 | g | Butternut Squash, cut into |
| strips | ||
| Corn from 1 cob, blanched | ||
| 450 | Chicken Stock | |
| 15 | Each chopped basil, parsley | |
| and | ||
| coriander | ||
| 175 | g | Bacon |
| 100 | g | Macaroni |
| 300 | Instant Cheese Sauce | |
| 15 | Double Cream | |
| 1 | Handful Parsley, chopped | |
| 1 | Corn on the cob | |
| 1/2 | Red Pepper | |
| 1/2 | Yellow Pepper | |
| 1/2 | Green Pepper | |
| Olive Oil | ||
| 1 | Orange | |
| 150 | g | Blueberries |
| 5 | Sugar | |
| 15 | Water | |
| All spice | ||
| 4 | Egg Yolks | |
| 75 | g | Sugar |
| 300 | Milk |
INSTRUCTIONS
Sweat the garlic in the olive oil until soft, add the diced peppers and cook for a few minutes. 2 Add the wine, tomato puree, macaroni, squash, corn and stock, boil and simmer until the macaroni is tender. Finally add the herbs, seasoning and serve. MACARONI AND BACON CARBONARA: 1 Chop the bacon and fry in a little oil. Cook the macaroni according to the instructions. Make up the cheese sauce according to instructions, adding the cream. Combine all together; add the parsley and serve. CHAR GRILLED CORN: Cook the cob in boiling water until tender. Char grill on a hot griddle pan. ROASTED PEPPERS: Preheat oven to 220c/Gas 7. Deseed the peppers and lay on a baking sheet. Drizzle with olive oil and bake for 10-12 minutes. BLUEBERRY AND ORANGE SUMMER PUDDING: 1 Zest the oranges, peel and slice the flesh. Place in a pan with half the blueberries, 15ml/1tbsp. water, sugar and all spice. Simmer gently for five minutes. 2 Remove the crusts from the bread and cut into rounds, roughly the same size as your small pudding basin. Layer the bread and fruit in the basin. 3 Blend the remaining blueberries until smooth and push through a sieve. Turn out the summer pudding and drizzle the fruit puree over the top. Serve with creme anglaise. CREME ANGLAISE: 1 Heat the milk in a small pan until just boiling. Whisk the egg yolks and sugar together until light and fluffy. Pour on the hot milk, whisking continuously. Converted by MC_Buster. Per serving: 2859 Calories (kcal); 136g Total Fat; (43% calories from fat); 105g Protein; 292g Carbohydrate; 1041mg Cholesterol; 7199mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 8 1/2 Lean Meat; 4 Vegetable; 2 1/2 Fruit; 20 Fat; 5 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2753
Calories From Fat: 1099
Total Fat: 122.9g
Cholesterol: 835.9mg
Sodium: 2622.2mg
Potassium: 3373.4mg
Carbohydrates: 365g
Fiber: 31.7g
Sugar: 126.3g
Protein: 73.3g