Top 12 Tasty Recipes Video | Best Foods And Cakes From Tastemade UK #3
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1.Gnocchi Mac n’ Cheese
500 g prepared Gnocchi
60 g Pancetta, diced
1 clove garlic, minced
30 g unsalted butter
2 tablespoons (15 g) all purpose flour
240 ml whole milk
115 g Cheddar cheese, grated
110 g Gruyere cheese, grated
100 g Parmesan cheese, grated, plus 2 tablespoons for topping
50 g bread crumbs
1 tablespoon fresh parsley, finely chopped
2 teaspoons olive oil
salt and pepper to taste
Preheat oven to 190C. Cook gnocchi to al dente, according to package instructions.
Drain and set aside.
In a pot, render the pancetta until browned, remove and set aside. In the remaining fat, melt butter and whisk in flour. Cook until the mixture turns light brown. Slowly pour cold milk while whisking, and cook for a few minutes until the sauce begins to thicken.
Lower heat and add garlic and cheeses. Stir until fully melted. Then add cooked pancetta and gnocchi. Stir until well combined, and then remove pan from heat.
In a small bowl, combine panko, parsley, parmesan, and olive oil. In an oven safe dish, pour the mac and cheese, and then sprinkle breadcrumb about 1015 minutes, or until bubbling and golden brown.
2.Summer Berry Pudding
500g mixed berries
zest and juice of 1/2 orange
3 tbsp sugar
7/8 large slices of white bread
clotted cream to serve
Line a deep bowl with two layers of cling film.
Heat the fruit with the orange juice, sugar and zest in a pan for 3 minutes until the berries have released their juice.
Strain them through a sieve and put aside.
Cut bread into rectangles (leave crust on) and one small square. One at a time dip in berry juice and line the pudding basin.
Fill with drained berries and top with one slice of large dipped bread.
Pull cling film round and leave in fridge for 6 hours with a heavy book on top.
Turn out on to a serving plate and dollop cream on each slice.
3.Vietnamese Chicken Salad
4 thighs free range/ organic chicken
200g sugar snap peas
2 rainbow carrots carrot, julienned
1 courgette, julienned
small handful of coriander
3 birds-eye chillies (de-seeded and finely chopped)
1 clove garlic (finely chopped)
1 thumb ginger, (peeled and finely chopped
1 tbs maple syrup
1 tbs cider vinegar or lime
3 tbs premium quality fish sauce
3 tbs crushed/ blended salted roasted peanuts, cashew or pistachios
Poach the chicken thighs in a pot with a lid with enough boiling water to cover, season with salt and cook for about 30 – 40 minutes, until the juices run clear and the chicken is cooked all the way through.
Thinly slice the sugar snap peas, courgettes, carrots lengthways – or use a julienne peeler.
Using cooking scissors, cut the laksa leaf into 1 cm strips and add to the bowl.
Prepare and mix all the ingredients for the dressing together in a separate bowl, tasting for the balance of sweet, sour, salty and hotness.
When the chicken is cooked, leave to cool. De-bone and tear off the meat along the grain. Season with salt and pepper. Add this to the bowl of salad When ready to serve, toss the salad together with the dressing.
Garnish with a few sprigs of coriander and a sprinkle of nuts. Serve with prawn crackers or steamed rice.
You can use the chicken stock to make a delicious chicken rice.
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