Category Archives: Dinner

Angel Hair Pasta with Garlic butter Shrimp and bacon

This is one of those dinner you can have on the table in under 20 minutes, from start to finish. Great for week nights and SO crazy delicious, you’re going to be licking your bowls!

Serves: 4

Ingredients;

1 lb. fresh Angel Hair Pasta or any thin pasta
1 lb. shelled and deveined shrimp, fresh or frozen (thawed)
4 oz. chopped bacon
2 tbsp. Olive Oil
2 cloves of garlic, peeled and grated
1/2 tsp. smoked Sweet paprika
1/4 tsp. of Red Crushed Pepper flakes
3 tbsp. fresh basil, torn
black ground Pepper
generous seasoning of Himalayan Salt
a handful of freshly chopped parsley
1 C. dry white wine
1 egg yolk
freshly grated Parmesan cheese

Method;

In a large pan with boiling water cook the angel hair pasta according to package instructions. Fresh pasta only takes about 4 minutes, so if you get everything ready for the sauce. It should take about the same time.

In a large frying pan, heat the two tablespoons of olive oil and add the bacon. Cook for two minutes or so, then add the garlic and chili. Add in the shrimp and toss, cook on high for a minute or two until they begin to color. Add the paprika, chili, pepper, salt and white wine. Cook for another minute. Add the basil and the drained pasta. Remove from the heat and stir in the egg yolk making sure to cover all the strands of pasta. Sprinkle with parsley. Serve with grated Parmesan cheese.

Buttermilk Turkey cutlets in Nacho Crumb coating

12 Replies

Delicious juicy tender turkey cutlets, marinated in buttermilk and spices then breaded in a mixture of breadcrumbs and crushed Nachos. It was a huge hit!

This is what happens if you when you run out of breadcrumbs.

It was a bit of a shocker because I normally make my own breadcrumbs and always collect old bread, cut it in cubes, let it dry and then I blitz it in the food processor with some fresh herbs and garlic. I never ever run out, at least that’s what I thought.

This is a habit I have had for a long time because there is always left over bread. Anyway, when I decided to make this dish, I marinated the turkey, which makes it super tender and juicy, and got everything out to start breading the cutlets, but then I realized I didn’t have enough breadcrumbs. So I had to come up with a quick solution, I didn’t have Corn Flakes so I went for the bag of Nachos I knew we still had left over from movie night. You need about 2 cups of nachos for this.

I put them in a plastic zip lock bag and crushed them with a rolling pin.

I ended up with a delicious smelling crumbly mixture with about half bread and half nacho crumbs.

Serves 4

Ingredients;

4 Turkey cutlets, or 1 large breast cut into thin slices

1 C. Buttermilk

1/4 tsp. each of ground Coriander, Smoked Paprika, Black Pepper, ground Ginger, Cardamom, ground Nutmeg, ground Cumin, Onion Powder, and Garlic Powder.

Generous seasoning of salt

1 egg beaten

1/2 C. flour

1 1/2 C. nacho-bread crumb mixture

2 tbsp. Canola Oil for frying.

Method;

In a large dish, add the buttermilk and the seasoning and salt. Place the turkey cutlets in the marinade and turn them over to cover them completely. Cover with cling film and marinate for at least eight hours or preferably overnight.

When ready to cook. Get out three dishes, one for the beaten egg, one for the flour and one for the bread crumbs.

Cover the cutlets first with flour, shaking off any excess, then dip them in the egg, let the excess drip off, then cover them in the breadcrumb mixture, pressing a little on both sides to cover them well. Place on a cutting board until ready to fry. Repeat with the remaining cutlets.

Heat a large frying pan over medium heat. Add two tablespoons of canola oil, and cook the cutlets for about 5 minutes on each side. Until golden brown and cooked thru. Drain on kitchen paper before serving.

This is an easy Thanksgiving alternative that you can cook on the stove if you don’t want to get a whole turkey, maybe can’t afford one or don’t have an oven. Serve it with Holiday Cranberry and Pear Sauce with Star Anise. and maybe a side of Jerusalem Artichoke au jus with Pancetta, Garlic and Thyme and you have yourself a little feast fit for a king.

Note: Left overs a great on sandwiches!!!

Holiday Cranberry and Pear Sauce with Star Anise.

11 Replies

I am so excited that the holiday season is coming up.
I like to have plenty of sauces and condiments on hand for not only the turkey, but for Pâtés, sandwiches and cheeses too.
Here’s my favorite sauce, the star anise gives it such a depth of flavour that I am sure you will love. It’s made in a jiffy and easily keeps over the holiday season. The preserving sugar I am using is one that only requires a short cooking time, so check which sugar is available to you and cook according to directions on the sugar package.
Makes 2 medium Jars.

INGREDIENTS:

12.5 oz bag of fresh Cranberries
2 medium pears
1/2 C. orange juice
2 Star Anise
1 Cinnamon Stick
12 oz. Preserving Sugar

METHOD:

In a pan, place the cranberries, the peeled, cored and chopped pears, the orange juice and the spices and sugar.
Leave to macerate for about two hours. Stirring occasionally.
Turn the heat on high and bring it to a boil, reduce heat but is must still bubble slightly. Cook for about 10-15 minutes.
Ladle into sterilized jars, seal and place them upside down on a clean kitchen towel for about an hour. Turn upright and cool completely. Label and store.

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoon on instagram! You’ll make my day.

Jerusalem Artichoke au jus with Pancetta, Garlic and Thyme

12 Replies

Let’s talk about the Jerusalem Artichoke. This knobby little tuber with the resemblance of ginger is an (underestimated) root vegetable.

Jerusalem Artichokes are packed with inulin, a long chain of fructose molecules that us humans have a hard time breaking down. So that makes it a fibre rather than a starch and has hardly any effect on blood sugar levels. Inulin is also a prebiotic that stimulates the growth of beneficial bacteria in the digestive tract that in turn aids digestion and lowers blood pressure and cholesterol.

There has been some controversy lately on the internet about this vegetable whether it’s bad for the tummy, or if it may cause gas or some intolerance. I have to say that I have never had any trouble. Some peope say it’s because of the skin so just peel them to be save.

And although the side effects such as gas only occurs in a small percentage of people, it’s best to know whether you’re one of those people before serving them at your next dinner party. Just try a few and see. They are really worth it.

They are also very healthy, with high fibre, high potassium, good for lowering cholesterol and they boost the immune system. So let’s stay positive and give them a change. They have a delicious nutty flavour and also really do have an artichoke flavour. They are velvety soft on the inside, perfect for fall dishes.

Ingredients;

1 lb. Jerusalem Artichoke

1 lemon

1 tbsp. butter

1 tbsp. Olive Oil

2 tsp. very good quality Beef Broth Concentrate

1/4 C. hot water

2 oz. chopped Pancetta

1 garlic clove, peeled and chopped fine

a few sprigs of thyme

1 tsp. Thyme leafs for decorating

Method;

Halve the lemon, squeeze out the juice and put the juice into a bowl with plenty of cold water. Peel the jerusalem artichokes, cut away the ends, then cut into two if very long. then drop them into the lemon water to stop them from discolouring.

Heat the oil and half the butter in a large sauté pan or deep frying pan over a medium heat. Drain the jerusalem artichokes, dry them well, add to the pan. Fry them for 5 minutes until they get a bit golden brown. Add the stock concentrate, move the pan around very gently and add the water, not all at once, safe some for later. Tuck in the thyme sprigs. Partially cover the pan with a lid and leave to cook for 15 minutes until just tender. After ten minutes check and see if you need to add water. Move the jerusalem artichoke around gently so they all get covered in the jus. Be careful not to break the topinambur since they are quite fragile. By the end of cooking the liquid should have evaporated and you should be left with a sticky kind of coating on the chokes.

In an other large frying pan add the rest of the butter and cook the pancetta until just turning golden. Add the garlic and leave to cook for a few seconds. Add to the pan of Jeruslaem Artichokes and gently toss everything together. Sprinkle over the remaining thyme leafs.

Not quite what you’re looking for? How about Shredded Brussels Sprouts with Maple glazed Hazelnuts and Bacon