Fresh Fettuccini

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Let's get this out  ... I love eating pasta  and for me there is nothing much that beats freshly made fettuccini lightly coated with a delicious fresh made sauce.  Making the dough is a simple process  and although rolling pasta can be a little tricky  it is well worth the effort once you have learned how.

Preparation time: 

Cooking time: 

Yield: 12 serves

 

Ingredients

  • 600g (4 cups) bakers 00 flour, sifted
  • 6 eggs

 

Method

  • Place  flour in a bowl and make a well in the middle. 
  • Crack the eggs into the well  and combine with the flour using your fingers.
  • Dont be shy when you are kneading  your pasta dough it will take some work. You will probably get to a point where the dough is crumbly and  looks like it needs another egg; be assured it doesn't,  keep kneading for just a  little while longer and it will pull together nicely and become silky smooth.

  • Wrap the dough in cling wrap and let it rest in the fridge for at least 1/2 an hour before rolling.
  • Remove the dough from the fridge, remove the cling wrap, and divide it into four equal portions.
  • If you are really keen you can roll the dough out  using a long rolling pin on a bench floured with 00 flour and cutting it into strips about 5mm wide. Having said (and done) this I would recommend investing in a good pasta machine to make your life easier.
  • If you are using a pasta machine dust the rollers in flour and set it to its maximum thickness then pass one piece of dough through it. repeat this process until the dough is nice and thin.
  • Change the attachment on the pasta machine to the fettuccini cutter and pass the pasta sheets through it to make thin strips. Make sure you prevent the fettuccini from clumping by  using a loose grip to toss it gently in flour.
  • Repeat this process with the remaining pieces of dough until you have the desired quantity of pasta. Any unused dough can be wrapped in cling wrap and returned to the fridge.
  • To cook the fettuccini add it to salted boiling water and cook for around 5 minutes until al dente.

Butter Chicken - Rob Galloway

Easy Butter Chicken - Murgh Makhani

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Butter Chicken is a rich, tasty, mild curry  dish  which originates from the Punjab region of India.  Traditionally butter chicken is cooked in a Tandoor before being cooked in a butter & cream based curry sauce .  You only need to taste this dish once to understand why it is so popular around the world.

Preparation time: 

Cooking time: 

Yield: Serves 4

Ingredients - Butter Sauce

  • 2 Large onions
  • 1/3 cup of vegetable oil
  • 2 Tablespoons of crushed garlic.
  • 1 cup of double cream.
  • 1 tablespoon of  Paprika.
  • 3 tablespoons of Garam Masala.
  • 1 tin of crushed tomatoes.
  • 4 tablespoons of butter.

 

Ingredients - Marinade

  • 1kg or 2lb of Chicken thigh fillets.
  •  2 tablespoons of crushed garlic,
  • Juice from 1 large lemon.
  • 1 tablespoons of salt.
  • 1 tablespoon of  Paprika.
  • 2 tablespoons of Garam Masala.
  • 1/2  teaspoon of cinnamon

 

Method

  • Mix all marinade ingredients in a bowl.
  • Cut chicken into 1" or 2cm chunks and add to marinade ensuring it is well covered and set aside.
  • Heat oil over a low to medium heat in a large saucepan and cook chopped onion for  15 - 20 minutes until soft but not too brown.
  • Add garlic and sauce spices and cook for 1 - 2 minutes until fragrant.
  • Add the cream and tomatoes and cook for  2 - 5 minutes.
  • Blend the sauce until smooth using a suitable stick blender.
  • Add the chicken to the sauce and simmer for approximately 10 - 15 minutes until just cooked through.
  • Stir the butter into the sauce  to add gloss and flavor.
  • Season to taste.
  • Serve accompanied by rice.

Fried Chicken - stu_spivack Flickr

Herb brined  fried chicken recipe

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 This  fried chicken recipe combines juicy herb infused brined chicken pieces with a crunchy buttermilk crust.  The brining process take a while but ensures that the chicken is moist and full of flavor.

Preparation time: 

Cooking time: 

Cooking time: 

Yield: 6-8 Serves

Ingredients

  • 1 onion sliced.
  • 4 Garlic cloves crushed.
  • 1 tspn of vegetable oil.
  • 3 tablespoons of salt
  • 2 tablespoons of mixed chopped herbs
  • 1 litre of water
  • 1 lemon cut into quarters
  • 2 kg chicken thighs and drumsticks.
  • 3 cups of plain flour.
  • 2 tablespoons of ground black pepper.
  • 2 tablespoons of paprika.
  • 2 tablespoons of salt.
  • 2 tspn of Cayenne pepper.
  • 2 tablespoons of baking powder.
  • 2 cups of buttermilk.
  • Vegetable oil for deep frying.

 

Method

  • Heat 1 teaspoon of vegetable oil in a medium saucepan and Saute the onion and garlic until it is just translucent.
  • Add the salt and cook stirring for another 30 seconds.
  • Add the chopped mixed herbs and cook for 30 seconds.
  • Add the water, lemon rinds, and lemon juice. Squeeze the juice through your fingers to remove seeds.
  • Bring the brine to the boil and allow to simmer for 5 minutes.
  • Allow brine to cool and then place in the fridge until it is chilled.
  • Place the chicken pieces into a large (4 litre/1 gallon) ziploc bag, pour brine into the bag covering the chicken then seal the bag.
  • Allow the chicken to soak in the brine mixture for 8 - 24 hours .
  • Remove the chicken from the brine and rinse under cold water then pat the chicken dry with paper towels.
  • Refrigerate the pieces uncovered for a day so that the skin dries out and is crispy when cooked.
  • Mix the flour, black pepper, paprika, salt, cayenne pepper, and baking powder in a bowl.
  • Divide the flour mixture between two bowls.
  • Coat the chicken in the flour from one bowl, shake off any excess, dip the pieces in the buttermilk, then coat thoroughly in flour from the second bowl and set aside.
  • Heat oil to 180C/350F and cook chicken in batches for 12 - 15 minutes.
  • Allow chicken to cool on a rack for 5 - 10 minutes before serving.

Hominy -  Nixtamalized Corn

By Glane23 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=4882140

Hominy - Nixtamalized Corn

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Hominy is dried corn which has been soaked in lye or lime  in order to remove the hull from the kernel and to soften the kernel. Once prepared Hominy is used as a base ingredient in many mexican foods  such as  Masa which is in turn used to make other food ingrediants such as tortillas.  The Nixtamilization process used to create hominy has the added benifit of making corn more nutritious.

Preparation time: 

Cooking time: 

Yield: 2.2lb or 1kg

 

Ingredients

  • 1.5 lb of dried corn.
  • 2 Tablespoons of food grade lime.
  • 2 quarts ( 2 litres ) of water.

 

Method

  • Wash the corn thoroughly  in cold water to remove any dirt and contaminants. 
  • Add the water and lime to a large corrosion proof dish and stir while heating to dissolve..
  • Add the corn to the water and bring to the boil for 10 -15 minutes.
  • Remove the pan from the heat and allow to soak overnight.
  • Remove the corn from the lime water and rinse the corn thoroughly by running it under cold water and rubbing it with your hands  to ensure all hulls are removed.
  • Drain the hominy and set aside for use in other recipes.

 

Pollo encacahuatado - Chicken in Peanut sauce

Pollo encacahuatado - Chicken in Peanut sauce

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Pollo encacahuatado is a delicious dish which originates from the Veracruz region in Mexico. This dish is made by cooking moist, juicy cuts of Chicken and cooking them in a creamy peanut and chilli sauce resulting in a dish with a complex nutty flavor which is sure to be a crowd pleaser. 

Preparation Time:

Cooking time: 

Yield: 6 Servings

 

Ingredients

  • 1 cup (235ml) of Peanut Oil.
  • 1 Tablespoon of salt.
  • 1 Teaspoon of Cayenne Pepper.
  • 1/2 a cup of plain flour.
  • 3 lb ( 1.4 kg ) of boneless Chicken thigh fillets.
  • 2 cups of raw peanuts.
  • 6 Cloves of Garlic
  • 1 Teaspoon of Cinnamon
  • 4 Chipotle Chillis
  • 4 Cups of Chicken stock.
  • 1/2 teaspoon of peppercorns
  • 6 cloves
  • 4  Roma Tomatoes diced
  • 1 Medium onion diced

 

Method

  • Preheat oven to 350F or 180C
  • Mix Salt, Cayenne pepper, and flour and place on a large dinner plate. 
  • Roll Chicken thighs around in flour mixture until well coated.
  • Heat Peanut oil in a large pan and cook chicken thighs in batches until lightly browned. Remove from pan and set aside.
  • Place peanuts on a baking tray and place in the pre-heated oven for approximately 10 minutes or until lightly toasted.
  • Toast peppercorns and cloves in a skillet over a medium eat until fragrant.
  • Place Onions, Tomatoes, Garlic , Peppercorns, Cloves, Peanuts & 1 cup of the chicken stock into a blender and blend until smooth.
  • Heat Peanut oil in a large flameproof casserole and fry the peanut spice mixture until it begins to thicken and become darker in color.
  • Add the remaining chicken stock and the chicken to the casserole and stir to ensure the chicken is completely covered.
  • Bake in a the pre-heated oven for 30 minutes until the chicken is soft and tender.
  • Serve over rice.

Recado Rojo - achiote paste

Recado rojo - achiote paste

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Recado Rojo is a very popular red seasoning paste which is commonly used in the Yucatán region of Mexico to add color and flavor to food. The main ingredient in Recado Rojo is the Annato seed which gives it a brick red color and an earthy flavor with hints of  citrus.  Recado Rojo is commonly used as the base for marinades used on Pibils which are meat dishes  baked in barbecue pits that have been dug into the earth.

Preparation time: 

Cooking time: 

Yield: 2 Cups

 

Ingredients

  • 1 cup of Achiote seeds.
  • 1 1/2 cups (355ml) of sour orange (aka Seville orange) juice.
  • 12 allspice beans.
  • 2 tablespoons of ground Mexican Oregano.
  • 1 teaspoon of Cumin seeds.
  • 1 tablespoon of black peppercorns.
  • 20 cloves of Garlic.
  • 2 Tablespoons of Kosher salt.

Method

  • Grind Achote seed into a fine powder using a spice mill or a coffee grinder. 
  • Pass the resulting powder through a sieve to remove any large pieces.
  • Pour  1 cup of the orange juice into the Achote seed powder, mix thoroughly and set aside.
  • Toast the Allspice and Cumin in a hot skillet  until they are fragrant and begin to smoke.
  • Remove the All Spice and Cumin from the skillet , set aside and allow to cool.
  • Place peppercorns and the toasted Allspice/Cumin mix into a spice mill or coffee grinder and grind to a fine powder..
  • Add the peeled Garlic , Salt, and remaining 1/2 cup of Orange juice to a blender and blend until smooth.
  • Add the previously prepared Achiete paste and the ground spices to the blender with the Garlic and Orange Juice mix and blend  until the mixture forms a thick paste.
  • Divide into portions  for use within 3 weeks  or freeze  for future use.

Perfect Scrambled eggs - Rob Galloway Livetocook.com

Perfect Scrambled Eggs

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I've always loved  creamy moist scrambled eggs but I could never work out how to make them myself and my scambled eggs would invariably turn out  a little dry with a somewhat rubbery texture.  It turns out I was using the right ingredients but  having discovered a couple of very simple tricks of the trade which make the recipe ridiculously easy I am now known as the scrambled egg king at home.

If you can get freshly laid eggs from a local farm  you will taste the difference if not just try and get your hands on the freshest free range eggs you can.

 

Preparation time: 

Cooking time: 

Yield: 2 Serves

Ingredients

  • 4 large fresh free range eggs .. The fresher  the better !
  • 2 tablespoons of butter
  • 1/4 cup of milk
  • Large pinch of salt to season

 

Method

  • Melt the butter in a medium fry pan over a medium heat  being careful not to overheat or burn the butter.
  • Crack the eggs into a bowl and whisk lightly.
  • Add the milk and mix into eggs.
  • Do Not add salt at this point.
  • Pour milk and eggs into the fry pan and allow to cook for a  a few second before you start stirring.
  • Stir the eggs constantly using a spoon or a spatula  working from the edge of the pan towards the centre ensuring that they do not overcook.
  • Add the salt  when the eggs are  almost set but are still quite moist and continue stirring.
  • Take the eggs off the heat when they are just a tiny bit under cooked and allow them to cook through.
  • Serve on thick buttery toast.
Stuffed Peppers with mince

Stuffed Peppers with ground beef

Stuffed Bell peppers or Capsicums are tasty, healthy and easy to make dish which combines a tasty mixture of ground beef mince, fresh vegetables, and tasty cheese  resulting in a flavorful dish which you won't feel guilty about eating.

 

Preparation time: 

Cooking time: 

Yield: 6 Stuffed Peppers

Ingredients

  • 6 bell peppers, red or green
  • 1lb / 500g of ground beef mince
  • 1 large onion diced
  • 1 Can of diced tomatoes
  • 1/2 a cup of long grain rice
  • 1/2 a cup of water
  • salt
  • pepper
  • 1 tablespoon of soy sauce
  • 1 tablespoon of balsamic vinegar
  • 1 cup of tasty cheddar cheese

 

Method

  • Pre-heat oven to 350°F or 180°C.
  • Cut the tops from the red and green peppers , dice and set aside. 
  • Remove seeds from the peppers and discard.
  • Cook the peppers in boiling water for  5 minutes, remove from the boiling water and drain.
  • Cook ground beef, onion, and chopped peppers in a frying pan over a medium heat until vegetables have softened, and the beef has browned.
  • Add  remaining ingredients , except the cheese, to the pan and simmer covered for around 20 minutes until the rice is cooked.
  • Mix the cheese into the beef mixture.
  • Stuff the peppers with the meat mixture, place them into an oven proof dish, and bake for 30 minutes.

 

Note: I sometimes find that I have excess meat mixture left over after stuffing the peppers which I set aside and eat on buttery toast as a tasty snack.

 

 

Cream Cheese Corn

There really isn't much to say about this recipe apart from the fact that the combination of cream cheese , tender corn, salt and pepper makes a delicious accompaniment to family dinners and can easily scale from  a dinner for two to  a party of 100.  I like to add lots of pepper but thats just me.  

 

Preparation time: 

Cooking time: 

Yield: 500g or 2-4 serves

 

Ingredients

  • 1 tin   ( 420g/14oz ) Corn Kernels.
  • 4 oz ( 125g ) of Cream Cheese.
  • 1/2 a stick ( 50g) Butter.
  • Salt & Pepper.
  • Continental Parsley to garnish.

 

Method

  • Drain tinned corn and place in a medium saucepan.
  • Add cream cheese and butter to the pan.
  • Heat pan over a medium heat , stirring  until butter and cheese have melted.
  • Serve in a bowl topped with chopped parsley.

 

 

 

 

 

Rob Galloway

 

 

 

 

 

 

Thanks for visiting, I'm Rob  a passionate home cook and my creative outlet is my kitchen.  Livetocook.com is my way of keeping a track of my culinary learnings and my favourite recipes, please think of it as a personal journal of my cooking mis-adventures . I hope you get as much enjoyment out of your visit as I get from creating it. And please always feel free to get in touch with your feedback or just to say Hi, we look forward to hearing from you.

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