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Category: Few Ingredients

  • Middle Eastern Macaroni Salad with Lamb & Za’atar

    Middle Eastern Macaroni Salad with Lamb & Za’atar

    Middle Eastern Macaroni Salad with Lamb & Za’atar

    DaanDaan
    Middle Eastern macaroni salad combines pasta, lamb, chickpeas and za’atar in a creamy dressing. The chickpeas add substance while the spice blend keeps the salad savoury and aromatic.
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    Servings
    Servings 6 people

    Ingredients
     

    • 200 g elbow macaroni
    • 225 g ground lamb
    • 240 g mayonnaise
    • 2 tsp sugar
    • ¾ tsp ground mustard
    • 1 tbsp zaatar
    • 400 g chickpeas drained
    • 40 g onion finely chopped
    • 1 tbsp lemon juice
    • ½ tsp salt
    • ¼ tsp black pepper
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    Instructions

    • Cook the macaroni in salted boiling water until al dente. Drain and cool under cold water.
      200 g elbow macaroni
    • Brown the ground lamb in a frying pan until cooked through, then drain and cool slightly.
      225 g ground lamb
    • Whisk the mayonnaise with sugar, ground mustard, zaatar, lemon juice, salt and pepper.
      240 g mayonnaise, 2 tsp sugar, 3/4 tsp ground mustard, 1 tbsp zaatar, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper
    • Fold the macaroni, lamb, chickpeas and onion through the dressing.
    • Chill before serving so the pasta absorbs the seasoning.
    Start Cooking

    Chef's notes

    • Cool the pasta fully before adding the dressing to prevent it from becoming oily.
    • Chill for at least 30 minutes if time allows.
    • Add a little lemon juice before serving if the salad tastes too rich.
    • Use Greek yoghurt for part of the mayonnaise if you prefer a sharper dressing.
    Drink pairing
    Creamy pasta, lamb and za’atar suit drinks with citrus, herbs and gentle acidity.

    Alcoholic

    • Vermentino
    • Dry rosé
    • Pale ale

    Non alcoholic

    • Mint lemonade
    • Sparkling lemon water
    • Iced green tea
    Nutrition per serving
    Calories: 623kcal (31%) | Carbohydrates: 46g (15%) | Protein: 17g (34%) | Fat: 41g (63%) | Saturated Fat: 9g (56%) | Cholesterol: 44mg (15%) | Sodium: 480mg (21%) | Potassium: 380mg (11%) | Fiber: 7g (29%) | Sugar: 6g (7%) | Vitamin A: 71IU (1%) | Vitamin B12: 1µg (17%) | Vitamin C: 3mg (4%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 81µg (77%) | Folate: 133µg (33%)

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  • Warm Baked Brie with Fruit Chutney and Crispy Bacon

    Warm Baked Brie with Fruit Chutney and Crispy Bacon

    Warm Baked Brie with Fruit Chutney and Crispy Bacon

    BramBram
    Warm Brie with chutney and bacon is a fast baked starter with creamy cheese, sweet fruit chutney and crisp salty bacon. It works best served straight from the oven.
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    Servings
    Servings 8 people

    Ingredients
     

    • 225 g Brie
    • 60 g chutney
    • 2 tbsp bacon bits
    • 1 assorted crackers to serve
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    Instructions

    • Heat the oven to 200°C. Place the Brie in a small ovenproof serving dish.
      225 g Brie
    • Spoon the chutney over the top and scatter with bacon bits.
      60 g chutney, 2 tbsp bacon bits
    • Bake uncovered for 10–12 minutes until the cheese is soft and warmed through.
    • Serve at once with crackers.
      1 assorted crackers
    Start Cooking

    Chef's notes

    • Bake in a shallow dish that can go straight to the table.
    • Use mango, apple or cranberry chutney depending on the menu.
    • Serve immediately, as Brie firms again as it cools.
    • For a vegetarian version, omit the bacon and add toasted pecans.
    Drink pairing
    Creamy Brie and chutney need freshness with enough fruit to match the sweet-savoury topping.

    Alcoholic

    • Crémant de Loire
    • Gewürztraminer
    • Dry cider

    Non alcoholic

    • Sparkling apple juice
    • Elderflower tonic
    • Alcohol-free cider
    Nutrition per serving
    Calories: 109kcal (5%) | Carbohydrates: 1g | Protein: 6g (12%) | Fat: 9g (14%) | Saturated Fat: 5g (31%) | Cholesterol: 28mg (9%) | Sodium: 323mg (14%) | Potassium: 45mg (1%) | Fiber: 0.2g (1%) | Sugar: 0.1g | Vitamin A: 343IU (7%) | Vitamin B12: 0.5µg (8%) | Vitamin C: 1mg (1%) | Vitamin D: 0.1µg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 1µg (1%) | Folate: 21µg (5%)

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  • Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Casper @Applause for the ChefCasper @Applause for the Chef
    Garlic rosemary lamb chops are quick to grill and full of clean Mediterranean flavour. Lemon zest lifts the rich meat, while olive oil and fresh herbs help the chops cook juicy and tender.
    4 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 900 g thick-cut lamb loin or rib chops
    • 4 clove garlic minced
    • 1 tbsp fresh rosemary finely chopped
    • 1.25 tsp sea salt
    • 0.5 tsp black pepper freshly ground
    • 1 lemon zested
    • 60 ml olive oil
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    Instructions

    • Mix the garlic, rosemary, salt, pepper, lemon zest and olive oil in a bowl.
      4 clove garlic, 1 tbsp fresh rosemary, 1.25 tsp sea salt, 0.5 tsp black pepper, 1 lemon, 60 ml olive oil
    • Coat the lamb chops with the marinade, cover and chill for at least 1 hour or overnight.
      900 g thick-cut lamb loin or rib chops
    • Heat a grill or griddle pan to medium-high and cook the chops for 7–10 minutes in total, turning once.
    • Rest under foil for 5 minutes before serving.
    Start Cooking

    Chef's notes

    Marinate overnight for deeper flavour. A meat thermometer gives the most reliable result; 57°C is medium-rare and 63°C is medium. BBQ if you can for that nice summery taste. 
    Drink pairing
    Lamb with garlic, rosemary and lemon pairs best with drinks that bring freshness, herbs or gentle tannin.

    Alcoholic

    A medium-bodied Côtes du Rhône or Rioja Crianza has enough fruit and structure for grilled lamb without overwhelming the herbs.

    Non alcoholic

    Sparkling lemon and rosemary water keeps the pairing bright and mirrors the citrus-herb marinade.
    Nutrition per serving
    Calories: 515kcal (26%) | Carbohydrates: 4g (1%) | Protein: 45g (90%) | Fat: 35g (54%) | Saturated Fat: 9g (56%) | Cholesterol: 149mg (50%) | Sodium: 901mg (39%) | Potassium: 653mg (19%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 22IU | Vitamin B12: 5µg (83%) | Vitamin C: 15mg (18%) | Vitamin E: 2mg (13%) | Vitamin K: 9µg (9%) | Folate: 51µg (13%)

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  • Golden Mushroom, Pumpkin and Bacon Frittata with Parmesan Cheese

    Golden Mushroom, Pumpkin and Bacon Frittata with Parmesan Cheese

    Golden Mushroom, Pumpkin and Bacon Frittata with Parmesan Cheese

    Applause for the Chef TeamApplause for the Chef Team
    A quick skillet frittata with earthy mushrooms, sweet pumpkin, smoky bacon and Parmesan. It is soft, savoury and easy enough for a weeknight meal.
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    Servings
    Servings 2 people

    Ingredients
     

    • 4 eggs
    • 50 g grated Parmesan
    • 1 tbsp olive oil
    • 125 g mushrooms sliced, fresh or frozen
    • 100 g pumpkin cubes
    • 75 g bacon lardons
    • 1 spring onion sliced
    • salt and pepper
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    Instructions

    • Beat the eggs with salt and pepper, then stir in the Parmesan.
      4 eggs, salt and pepper, 50 g grated Parmesan
    • Heat the olive oil in a deep frying pan. Add the mushrooms and pumpkin and cook until tender and any liquid has evaporated. Add the bacon and fry until lightly golden.
      1 tbsp olive oil, 125 g mushrooms, 100 g pumpkin cubes, 75 g bacon lardons
    • Pour in the egg mixture. Cover and cook gently until just set. Finish with spring onion and serve with fresh bread or salad.
      1 spring onion
    Start Cooking

    Chef's notes

    Keep the heat low once the eggs go in, so the frittata sets without burning underneath.
    Drink pairing
    The eggs, Parmesan and bacon make this dish savoury and rich, while the pumpkin adds sweetness. Pair it with freshness and gentle acidity.

    Alcoholic

    • Unoaked Chardonnay
    • Dry Cava
    • Belgian Blonde beer

    Non alcoholic

    • Sparkling apple water
    • Iced green tea with lemon
    • Alcohol-free pale ale
    Nutrition per serving
    Calories: 367kcal (18%) | Carbohydrates: 9g (3%) | Protein: 29g (58%) | Fat: 24g (37%) | Saturated Fat: 8g (50%) | Cholesterol: 349mg (116%) | Sodium: 1317mg (57%) | Potassium: 553mg (16%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 5008IU (100%) | Vitamin B12: 1µg (17%) | Vitamin C: 7mg (8%) | Vitamin D: 2µg (13%) | Vitamin E: 3mg (20%) | Vitamin K: 18µg (17%) | Folate: 65µg (16%)

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  • Creamy Roasted Hokkaido Pumpkin Spaghetti with Bacon, Sage and Parmesan

    Creamy Roasted Hokkaido Pumpkin Spaghetti with Bacon, Sage and Parmesan

    Creamy Roasted Hokkaido Pumpkin Spaghetti with Bacon, Sage and Parmesan

    Applause for the Chef TeamApplause for the Chef Team
    A comforting pasta with roasted Hokkaido pumpkin, crisp bacon, sage and Parmesan. Creamy, savoury and autumnal.
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    Servings
    Servings 2 people

    Ingredients
     

    • 0.5 Hokkaido pumpkin
    • 1 tbsp olive oil
    • 0.5 red bell pepper seeded
    • 125 g bacon lardons
    • 0.5 large garlic clove finely chopped
    • 3 sprigs fresh sage plus extra to finish
    • 250 g spaghetti
    • 50 ml cream
    • 2 tbsp grated Parmesan
    • salt and pepper
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    Instructions

    • Preheat the oven to 200°C and line a baking tray. Cut the pumpkin into wedges, remove seeds and roast with olive oil for about 40 minutes until tender.
      0.5 Hokkaido pumpkin, 1 tbsp olive oil
    • Finely dice the pepper. Fry the bacon, then add garlic and pepper. Chop the sage and add it to the pan. Cook the spaghetti according to the packet instructions.
      0.5 red bell pepper, 125 g bacon lardons, 0.5 large garlic clove, 3 sprigs fresh sage, 250 g spaghetti
    • Dice one piece of roasted pumpkin and blend the rest with the cream. Season, then add to the bacon pan and warm through. Toss with the spaghetti and finish with pumpkin cubes, sage and Parmesan.
      50 ml cream, 2 tbsp grated Parmesan, salt and pepper
    Start Cooking

    Chef's notes

    Hokkaido pumpkin does not need peeling if the skin is clean and tender after roasting.
    Drink pairing
    This pasta is creamy, smoky and sweet from the pumpkin. Pair with rounded whites, soft reds or refreshing beer.

    Alcoholic

    • Viognier or lightly oaked Chardonnay
    • Pinot Noir
    • Amber Ale

    Non alcoholic

    • Sparkling apple and sage water
    • Roasted barley iced tea
    • Alcohol-free amber ale
    Nutrition per serving
    Calories: 831kcal (42%) | Carbohydrates: 126g (42%) | Protein: 35g (70%) | Fat: 23g (35%) | Saturated Fat: 9g (56%) | Cholesterol: 33mg (11%) | Sodium: 1368mg (59%) | Potassium: 1567mg (45%) | Fiber: 10g (42%) | Sugar: 13g (14%) | Vitamin A: 5993IU (120%) | Vitamin B12: 0.1µg (2%) | Vitamin C: 80mg (97%) | Vitamin D: 0.4µg (3%) | Vitamin E: 2mg (13%) | Vitamin K: 10µg (10%) | Folate: 119µg (30%)

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  • 10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    Applause for the Chef TeamApplause for the Chef Team
    A fast, spicy wok dinner with garlicky shrimp, sambal, ginger, rice and crunchy vegetables. Big flavour, very little effort and ready in about 10 minutes.
    4 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 2 tbsp peanut oil
    • 370 g raw peeled shrimp with garlic
    • 600 g cooked basmati rice
    • 1 tbsp sambal badjak
    • 2 tsp chopped ginger
    • 800 g Japanese-style wok vegetables with soybeans and yellow carrot
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    Instructions

    • Heat half the oil in a hot wok. Stir-fry the shrimp for about 3 minutes, then remove and keep warm.
      2 tbsp peanut oil, 370 g raw peeled shrimp with garlic
    • Add the remaining oil. Stir-fry the rice with sambal and ginger for 4 minutes, breaking up the grains as you go.
      2 tbsp peanut oil, 600 g cooked basmati rice, 1 tbsp sambal badjak, 2 tsp chopped ginger
    • Add the vegetables and cook for 3 minutes over high heat, tossing constantly.
      800 g Japanese-style wok vegetables
    • Return the shrimp to the wok and cook for 2 more minutes. Season with pepper and salt if needed.
      370 g raw peeled shrimp with garlic
    Start Cooking

    Chef's notes

    Leftover cooked rice works especially well here. Serve with extra sambal on the side.
    Drink pairing
    This dish is salty, spicy and fast, with shrimp sweetness and sambal heat. Crisp, cold drinks with citrus or gentle sweetness work best.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Light, cold lager
    • Very dry rosé

    Non alcoholic

    • Lime iced tea
    • Sparkling cucumber water with ginger
    • Alcohol-free lager
    Nutrition per serving
    Calories: 452kcal (23%) | Carbohydrates: 70g (23%) | Protein: 23g (46%) | Fat: 10g (15%) | Saturated Fat: 2g (13%) | Cholesterol: 117mg (39%) | Sodium: 619mg (27%) | Potassium: 585mg (17%) | Fiber: 9g (38%) | Sugar: 0.1g | Vitamin A: 10323IU (206%) | Vitamin B12: 1µg (17%) | Vitamin C: 21mg (25%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 0.3µg | Folate: 80µg (20%)

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  • Japanese Sweet and Sour Pickled Cucumber with Rice Vinegar

    Japanese Sweet and Sour Pickled Cucumber with Rice Vinegar

    Japanese Sweet and Sour Pickled Cucumber with Rice Vinegar

    BramBram
    A simple sweet and tangy cucumber pickle that comes together fast. Fresh, bright, and ideal as a light side or topping.
    No ratings yet
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    Servings
    Servings 2 servings

    Ingredients
     

    Ingredients

    • 300 g cucumber thinly sliced
    • 30 ml rice vinegar
    • 10 g sugar
    • 2 g salt
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    Instructions

    • Slice the cucumber thinly and place in a bowl.
    • Mix with the rice vinegar, sugar, and salt until evenly coated.
    • Leave for 5 to 10 minutes, then serve chilled or at room temperature.
    Start Cooking

    Chef's notes

    The flavour gets better as it sits, but it is best the same day.
    Nutrition per serving
    Calories: 40kcal (2%) | Carbohydrates: 8g (3%) | Protein: 1g (2%) | Fat: 0.3g | Saturated Fat: 0.02g | Sodium: 391mg (17%) | Potassium: 205mg (6%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 108IU (2%) | Vitamin C: 5mg (6%)

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