| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Eggs |
|
Ready, Steady, Cook 2 |
1 |
servings |
INGREDIENTS
| 1 |
|
Garlic Clove; chopped |
| 15 |
ml |
Olive Oil |
| 1/4 |
|
Red Pepper; finely diced |
| 1/4 |
|
Yellow Pepper; finely diced |
| 1/4 |
|
Green Pepper; finely diced |
| 75 |
ml |
White Wine |
| 15 |
ml |
Tomato Puree |
| 50 |
g |
Macaroni |
| 50 |
g |
Butternut Squash; cut into strips |
|
|
Corn from 1 cob; blanched |
| 450 |
ml |
Chicken Stock |
| 15 |
ml |
Each chopped basil; parsley and |
|
|
; coriander |
| 175 |
g |
Bacon |
| 100 |
g |
Macaroni |
| 300 |
ml |
Instant Cheese Sauce |
| 15 |
ml |
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 |
ml |
Sugar |
| 15 |
ml |
Water |
|
|
All spice |
| 4 |
|
Egg Yolks |
| 75 |
g |
Sugar |
| 300 |
ml |
Milk |
INSTRUCTIONS
MINESTRONE SOUP
MACARONI AND BACON CARBONARA
CHAR GRILLED CORN
ROASTED PEPPERS
BLUEBERRY AND ORANGE SUMMER
CREME ANGLAISE
1 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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