Take a pantry and fridge worth of leftovers, and create this wonderful pizza with it. Mmmmmmm Pesto.
There comes a time were even I run out of things in my pantry, and have to make whats known in my house, as a throw together dinner.
So, I had some leftover Wholemeal Pizza Dough, and some leftover Pesto, and came up with this beauty of a meal.
The FatLads Best Three Falafel Recipes. Gotta Eat em All!
Considering I gave a whole book to my favourite food in Pizza, Falafel has been underused in the FatLad arsenal, yet it is my number two, all time favourite food.
Continue reading “The Three Best Falafel Recipes, known to man”
Spend t he day walking, to find wild rocket, and then create this tasty treat!
I must admit to never being lover of pesto, in my younger days.
But as usual, as I get older and I try new things, the things I hated as a child, I now love as an adult.
The first pizza I ever tried, and it still holds a special place in my heart.
You know, I have been waiting to do this recipe for a while, because I very rarely make these, but yet eat a lot of them when I am out in restaurants.
I create my own version of the chicken and leek pie, and supercharge the life out of it. A signature recipe from the FatLad.
Recently, I went to my friends house for dinner, with the lady, and we had a beautiful chicken pie.
It was gorgeous, very creamy and ultimately very flavourful. It was up there in my top 5 pies of all time.
If there is one food in life I go through alot, it’s beef burgers. But I always find there is a batch left over, and for that occasion, I make mini meatballs.
Continue reading “Simple Meatballs”
My ultimate no carb dinner. I am loving it!
This one came from a simple request, how do we make a full meal yet have absolutely no carbs in it.
When I say carbs, I mean no pasta, rice, beans or potatoes. Or Bread.
Continue reading “Pork-a-touille”
Taking my patented veggie mince recipe to the next level, in my awesome vegetarian Chili.
If you haven’t checked out my Vegetarian Mince Meat recipe, you are going to need to create a batch for this recipe.
I have also created a new tomato sauce recipe, this time made out of the finest tomatoes, roasted and then turned into sauce.
Continue reading “Vegetarian Chili”
I take leftover pulled pork, and turn it into a Chinese favourite!
The lady in my life taught me that Chow Mein, was a wonderful thing to behold.
Boy, was she right!
We go through loads of it, but this one is the best recipe I have come up with when trying to create it for ourselves.
1. Put the pulled pork into a dish, covering it with the chopped garlic.
2. Cover it with the dark soy sauce and Chinese five spice, ensuring it is completely covered.
Leave to marinade for 20-30mins.
3. Heat a Wok on a high heat for 5mins.
Add in some olive oil, or keep it healthy by using a few squirts of spray oil.
4. At the same time, cook the noodles according to the packet instructions. Drain in a colander, and leave to steam while you get the rest of the ingredients ready.
5. Add the pork and garlic into the wok, ensuring the soy sauce is left in the dish. Stir fry for 5mins, or until the residual soy sauce as evaporated.
6. Add in all of the stir fry vegetables, and stir fry for a further 5mins.
7. Add in the spinach, as well as the remaining marinade, cooking for 5mins until the spinach has wilted.
8. Add in the noodles, ensuring it is completely mixed with the other ingredients.
9. Add the light soy sauce, and cook for a further 5mins, ensuring to keep it moving, so the noodles don’t stick.
Serve with a fork or some chopsticks. This one is deliciously morish!
Chow mein are stir-fried noodles, the name being the romanization of the Taishanese chāu-mèing.
The dish is popular throughout the Chinese diaspora and appears on the menus of Chinese restaurants. It is particularly popular in the United States, Britain, Australia, Nepal,India,, South Africa and Italy (where they are known as “Ciao-Mein”).
The word means ‘fried noodles’, chow meaning ‘fried’ and mein meaning ‘noodles’. The pronunciation chow mein is an English corruption of the Taishanese pronunciation chāu-mèing.
The lightly pronounced Taishanese, resembling the end of a Portuguese nasal vowel, was taken to be /n/ by English speakers. The Taishan dialect was spoken by migrants to America from Taishan.
Courtesy of Wikipedia
My favourite of all of the Italian meals (outside of pizza), the humble lasagne is best made by my lady, but I think this is a close second.
I make Lasagne every other month or so, and have also made many other vegetarian alternatives to this meal in the past.
But I have never really gotten the consistency right, it always ends up being too watery, so the sauces don’t mix together really well.
Until now. This one is a belter, and uses my favourite Vegetarian Mince Meat recipe, that I am sure by now, you are sick of hearing about. So make it and I’ll stop.
Vegetarian Mince Meat
Tomato Sauce
The Roux
For the Lasagne
Making the Mince Meat
Preheat your oven to 180C/350F/Gas Mark 5
1. Put the mushrooms in a baking tray and cover and coat with Olive Oil.
2. Chop the garlic cloves, and spread evenly amongst the mushrooms.
3. Cut the butter into cubes, and dot around the mushrooms.
4. Place into the oven, and cook for 30mins.
5. When cooked, put the mushrooms and all of the butter and garlic, into the food processor.
6. Pulse five times to cut the mushrooms up a bit.
7. Add the spinach in, and blitz until it resembles black breadcrumbs. Do not blitz to a paste so take your time.
For the Tomato Sauce
1. Chop up the garlic and add to a saucepan on a medium hob heat, frying gently in Olive Oil for a few minutes.
2. Add the chopped tomatoes to the saucepan, stirring in the garlic and leave to heat up to a boil.
3. Once it comes to a boil, turn down the heat to a simmer as it wants to cook for around 45mins to an hour.
4. At this point, add in the Balsamic Vinegar and the sugar and mix thoroughly. Leave the sauce to cook for 30mins on a medium to low heat, allowing it to simmer.
5. At the end of cooking, add salt and pepper to taste, along with the basil.
Making the Roux
1. Add the butter into a saucepan and put it on the hob, on a high heat. Using a whisk, melt the butter entirely.
2. Add the flour. mixing both together to create what resembles yellow ectoplasm. Whisk continually for two minutes until the flour is cooked out, as per the picture below:
3. Continuing to mix with the whisk, add the milk a little at a time. Continue whisking until the sauce becomes thick. Keep going in this fashion, adding the milk each time, until you have used it all.
4. Take the Roux off the hob and add seasoning as required, depending on what you are actually making the Roux for.
The final build
PreHeat your oven to200C/400F/Gas Mark 6.
1. Get a square/rectangle baking dish, and add half of the vegetable ragu mix to the bottom.
2. Grate over parmesan until covered.
3. Put the lasagne Pasta over the top of this in one layer.
4. Cover with a third of the Roux.
5. Cover with spinach.
6. Redo steps 1-5 two more times, missing out the spinach on the last layer.
Cover the top of the lasagne in the mozzarella and a generous grating of parmesan.
Bake in the oven for at least 45mins, to ensure the pasta is cooked throughout.
Serve with a salad on the side or maybe a little bit of Garlic Bread!
Lasagne originated in Italy, traditionally ascribed to the city of Naples (Campania), where the first modern recipe was created in the Middle Ages and published in Liber de Coquina (The Book of Cookery), and became a traditional dish. Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, and Parmigiano-Reggiano. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagne are oven-baked.
Traditionally, pasta dough prepared in Southern Italy used semolina and water and in the northern regions, where semolina was not available, flour and eggs. Today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina (from durum wheat).
Emilia-Romagna’s intensive farming economy in the northern region of Italy results in plentiful dairy and meat products, and their commonality in regional cooking – more so than the olive oil found in southern regions of Italy. Pastas from Emilia-Romagna and its capital, Bologna, are almost always served with a ragù, a thick sauce made from ingredients such as onions, carrots, finely ground pork and beef, celery, butter, and tomatoes.
Info courtesy of Wikipedia
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