Rick Stein Makes Sicilian Pasta | BBC Studios
Using aubergine, garlic, chopped tomatoes, feta, basil and spaghetti chef Rick Stein makes a Pasta Norma. Great vegetarian pasta dish from BBC cookery show Rick Stein's Mediterranean Escape. Watch more high quality videos on the new BBC Worldwide YouTube channel here:
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Butter + Tomatoes = The Most Underrated Combination. Ever.
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Today we're making an easy delicious Marcella Hazan inspired cherry tomato butter sauce with fettuccine. This is an easy recipe with huge flavor. I hope you enjoy it!
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Make this restaurant-style spicy Chinese eggplant recipe at home | Marion’s Kitchen
A classic Chinese eggplant recipe from Sichuan province. This is one of my all-time fav Chinese vegetable recipes. It's a Chinese eggplant recipe with garlic sauce that's spiked with chilli oil and Sichuan peppercorns. Try it served as is with steamed rice, or as part of a Chinese banquet-style spread.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Chinese Eggplants with Garlic Sauce
Hey friends, today we’re making a Chinese dish: eggplants with garlic sauce. This dish is popular in Sichuan. This version of the dish is shallow fried like you would typically get in a restaurant but there are steamed versions of this dish as well for people who are trying to be healthier. I use to not be a fan of eggplants because I thought they were slimy and mushy but that texture works really great with this sauce. This dish adds a lot of flavor to rice and is good eaten by itself as well.
Ingredients:
1) 2 eggplants
2) Cornstarch (enough to coat eggplants, ~3tbsp)
3) 2 green onions
4) 5 gloves garlic
5) 30g ginger
6) 3 Thai chili (optional)
7) Sauce: 100ml water, 1tbsp soy sauce, 1tbsp sugar, 1tbsp Shaoxing wine (optional), ½ tsp sesame oil
8) Cornstarch slurry (1tbsp cornstarch, 1 tbsp water, mixed)
9) Vegetable or corn oil
Instructions
1) Cut your eggplants into bite size pieces and coat in cornstarch to get thin even coating.
2) Mince finely chop green onion, garlic, ginger, and Thai chili (optional, can be left out or replaced with other chili/chili flakes)
3) Mix your sauce
4) Fill a hot pan/wok with oil and shallow fry your eggplants for about 3 minutes making sure all sides are fried.
5) Add more oil to a clean, hot pan/wok and add your green onion, garlic, ginger, thai chili. Stir fry for about a minute.
6) Add sauce to your pan and quick stir. Then add corn starch slurry to thicken up the sauce.
7) Add your fried eggplant and stir for another 30 seconds.
8) Plate and eat.
As always, please enjoy :)
- Mulberry Street
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Final Reckoning - Asher Fulero
Pastoral - Asher Fulero
The Closing Of Summer - Asher Fulero
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vegan, gluten free
Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
#CookingShow #Recipe
3 Minute Tomato Pasta Sauce | Jamie Oliver & Davina McCall
Who doesn’t love a simple tomato pasta? It’s a classic that can be taken in so many ways, and Jamie’s got some little hints to make this so quick, delicious and easy that you’ll have no excuses not to cook from scratch at all. To make it even more special, Jamie’s got Davina on hand, as they were filming a new documentary celebrating 20 Years of The Naked Chef. Make sure you keep an eye out for that one too!
If you’re UK based you can catch up on me and Davina on my special 'Jamie Oliver: The Naked Chef Bares All' on Channel4.com
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Links from the video:
Sicilian Prawn Linguine | Jamie’s 15 Minute Meals (2012)
Highland Mussels | Jamie Oliver | Jamie’s Great Britain
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