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The Good Food Guru
Quick and Easy Tuna Pasta Bake
20 October 2014
The Good Food Guru isn’t too proud to make use of kitchen staples to rustle up something from nowhere at short notice. Don’t be put off by the simplicity of this recipe, it makes a delicious meal for two people with stuff you probably already have in your food cupboard/freezer. The rice crispy and cheese topping might seem a bit unusual, but it is very simple to do, and adds a special crunch to the dish. Avoid the temptation to make this one too often, or you might find your waistline growing faster than a banker’s salary!
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Ingredients

 

70 g (2½ oz) dried pasta twists (fusilli).

300 g (10¾ oz) can of condensed, Baxters/Campbell’s, cream of mushroom soup.

180 ml (¾ cup) milk.

200 g (7 oz) can of tuna chunks (drained).

70 g (2½ oz) frozen peas.

70 g (2½ oz) frozen sweet corn.

85 g (3 oz) mature cheddar cheese (grated).

Three handfuls of rice crispies.

 

 

Method

 

Put the condensed soup in a medium sized saucepan with the milk, Warm gently and stir constantly. As soon as the soup becomes smooth and creamy take off the heat and set to one side.

 

Cook the pasta in salted water for a few minutes until it softens. Remove from the heat and drain before it is completely cooked.

 

Add the pasta to the soup along with the sweet corn, peas, tuna chunks and half of the cheese.

 

Gently stir the mixture to distribute the ingredients and pour into an oven proof dish with a capacity of about 1 litre (2 US pints).

 

Sprinkle about three handfuls of rice crispies over the top of the mixture followed by the rest of the cheese, then place in a pre-heated oven at 180 C (350 f) for 40 minutes.

 

Remove from the oven and serve. The recipe makes a delicious dinner for two people.

The Good Food Guru
Coq Au Vin
03 November 2014
This classic dish is one that I have refrained from trying up until now. It was popularised in the UK during the 1970's and it conjures images of bland food and boldly patterned brown and avocado wallpaper. However, after making a couple of attempts, and tweaking the recipe to meet the GFG's exacting requirements, I have to say that it is a very nice dish indeed. It will become a regular feature of dinner time in my household. Be sure to use a descent bottle of wine. As a guide to quality, consider this:- If you wouldn't drink it for your saturday night tipple it isn't good enough. If using the wine for cooking is bringing you to the verge of tears, use a cheaper bottle!
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Method

 

Prepare the chicken by removing the legs, breasts and wings. Separate the thighs from the drumsticks and cut the breasts in half to obtain 8 pieces in total (see the picture below).

 

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Skin the chicken pieces (don’t worry about skinning the wings, it is too much trouble).

 

Chop the leftover carcass into pieces and put into a saucepan along with the carrots onion and celery. Add about 600 ml ( 2½ cups) of water and bring to a boil. Cover and simmer gently for about an hour. Sieve 400 ml (1¾ cups) of the liquor into a measuring jug. If the mixture has reduced to less than 400 ml, make up the difference with a little water.

 

Put two tablespoons of olive oil in a cast iron, ovenproof dish and place on a hob set to high. Add the chicken pieces and cook until they begin to brown.

 

Add the bacon, button mushrooms, shallots and garlic and continue to cook for a couple of minutes more.

 

Add the chicken stock, red wine and bouquet garnis. Season with 2 tsp salt and ¼ tsp finely ground black pepper.

 

Bring to the boil on the hob, then cover and place in a preheated oven at 180 C (350 f) for 45 minutes.

 

Remove the dish from the oven and set it down on the hob. Remove the lid and allow to cool for a few minutes (this step is important, or the sauce will be lumpy).

 

Put the flour in a mug and add a small amount of water. Stir vigorously to make a stiff, smooth paste. Continue to add small amounts of water until the mug is about half full and the flour is evenly distributed.

 

Add the the flour/water mix to the dish, stir, replace the lid and put back in the oven for a further 20 minutes or until the chicken is tender.

 

Serve with mashed potatoes and your favourite vegetables. If you want to keep it simple, boiled rice is a good alternative. The recipe is sufficient for four people.

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Ingredients

 

1 medium chicken

2 carrots (cut into chunks)

1 onion (quartered)

1 stick celery (cut into chunks)

2 tbs olive oil

200 g (7 oz) button mushrooms

100 g (3½ oz) shallots

2 rashers smoked, streaky bacon (cut into strips)

2 garlic cloves (crushed)

500 ml (2 cups) red wine (cabernet sauvignon)

2 bouquet garnis sachets

Salt and ground black pepper

40 g (1½ oz) plain flour

 

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The Good Food Guru
January 2015

Ingredients

1 onion (chopped)

2 tbs olive oil

300g (10 oz) sliced carbanossi (smoked pork sausage)

3 rashers smoked streaky bacon (sliced)

4 cloves of garlic (finely chopped)

½ tsp hot smoked paprika

500 g (2 cups) tomato passata

2 bay leaves

1 tsp dried basil

1 tsp hot chilli powder

Two, 300 g (10 oz) cans of mixed beans.

Salt and black pepper

Method

 

Put the onion and olive oil in a saucepan and sauté until the onion begins to soften.

 

Add the sausage and bacon and continue to cook until the sausage begins to brown.

 

Add the garlic and the smoked paprika and continue to cook for a further two minutes.

 

Add the passata, basil, chilli powder and bay leaves, then simmer lightly for about 30 minutes.

 

Drain the cans of beans and add to the stew.

 

Season to taste with salt and pepper, then cover and simmer gently for a further 30 minutes.

 

The recipe is sufficient for four generous helpings of stew. Serve with a modest helping of steamed basmati rice and you have a delicious dinner containing about 750 calories. Yum! Yum!

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