Pasta Beef Mozzarella Melt

Pasta Beef Mozzarella Melt

If you like spaghetti bolognese you will love this, it's kind of an upmarket version.

I like to think so anyway.

You will need;

400 Gm – Beef Mince

1 – Onion (finely chopped)

3 – Cloves Garlic (crushed)

1 – 400 Gm Can Chopped Tomatoes

4 – Red mini Peppers (de seeded and cut into 8 circles)

150Gm - Pasta

150 Ml - Red Wine

70 Gm - Tomato Paste

30 Ml - Tomato Ketchup

½ teaspoon - Dried Basil

½ teaspoon - Dried Oregano

½ teaspoon - Dried Parsley

½ teaspoon - Dried Thyme

¼ teaspoon - Freshly ground Black Pepper

100 Gm - Mozzarella

Mix all the dried herbs and the black pepper together in a small bowl.

Bring the mince beef to the boil in a pan of water then drain, I do this just get rid of a lot of the fat.

Put the beef, onions, garlic, red wine and herbs in a large saucepan and cook for 5 minutes on a medium to high heat stirring all the while, the turn to a low heat and simmer for 30 minutes covered.

While the beef is simmering put the pepper rings under a medium to high grill for about 10 minutes turning once until soft, and then set aside.

When the beef mix has simmered for 30 minutes add the chopped tomatoes, tomato paste and ketchup stir well and simmer for a further 30 minutes on a medium heat uncovered, season to taste half way.

Cook the pasta of your choice to your preference; try to time it to be ready when the beef mix is done.

Place the pepper rings on a grill tray and ¾ fill each one with the beef mix, top with mozzarella and place under a hot grill until the cheese has melted.

Serve as below for a great tasting, great looking dish. Go on .... Impress your guests.

YouTube

Facebook

The Artist Tony Rose

Cheese and Mushroom Spaghetti with Prawns

Cheese and Mushroom Spaghetti with Prawns

This soft cheese and mushroom sauce mixed into the spaghetti like a carbonara, is the perfect match for prawns. The Dijon mustard and the garlic marry up with the gentle soft cheese to coat the spaghetti and bring it to life.

Very poetic Mr Rose.

 What I mean is.......It’s really really nice.

For 2 servings  

You will need;

150 Gm - Raw King Prawns (peeled and deveined)

150 Gm - Spaghetti

For the sauce

150 Gm - Closed Cup Mushrooms (chopped)

2 or 3 mushrooms (quartered)

2 cloves – Garlic (crushed)

100 Gm - Soft cheese

50 Ml - Milk

80 Gm - Butter

1 teaspoon - Dijon Mustard

1 teaspoon - Cracked Black Pepper

Melt 40 Gm of the butter in a pan and add the mushrooms, garlic and a little salt then fry on a medium to high heat for 5 minutes.

Add the cheese and stir in well then add the mustard, pepper and milk then simmer on a low heat for 10 minutes.

Cook the spaghetti to your preference, and fry the prawns and quartered mushrooms until the prawns are pink.

Take the prawns out as soon as they are pink and leave the mushrooms for another couple of minutes.

Drain the spaghetti place in a bowl and mix the sauce in. 

Place the prawns and quartered mushrooms on top and serve.

YouTube

Facebook

The Artist Tony Rose

Griddled Chicken with Roasted Mini Peppers and Salsa Picante

Griddled Chicken with Roasted Mini Peppers and Salsa Picante

These sweet mini peppers are becoming more and more popular in supermarkets in the UK, but if you can’t get them where you are then regular peppers work just as well in this recipe.

You will need;

2 – Chicken Breasts

6 - Mixed Mini Peppers

For the Salsa Picante

2 – Green Chilli’s (deseeded and chopped)

15 – Ml Vegetable Oil

1 – Onion (finely chopped)

2 cloves – Garlic

1 400 Gm can – Chopped Tomatoes

2 tablespoons – Tomato Paste

Salt and Freshly Ground Black Pepper

Fry the onions and garlic for 3 to 4 minutes until soft.

Add the tomatoes, tomato paste and chilli’s then mix well and simmer for 15 minutes.

After 15 minutes let the sauce cool a little and then put it in a food processer and process until smooth, then back in the pan and simmer for another 15 minutes.

While the sauce is simmering pre heat your oven to 200 degrees, half and de seed the peppers put them in an oven tray and in the oven for 20 minutes.

Griddle the chicken until cooked through.

Season the sauce then plate up and serve.

YouTube
Facebook
The Artist Tony Rose

Seared Tuna with Mexican Rice.

Seared Tuna with Mexican Rice.

Tuna steaks are just a joy, seared on the outside and pink in the middle. Accompanied with my own Mexican rice, what can I say .......... Just divine.

The tuna is juicy perfectly cooked and mild in taste, combined with the fresh tasting bite of the Mexican rice.

You will need;

 

2 – Tuna Steaks

A Little Olive oil

For the Mexican Rice

200 Gm - Long Grain Rice

1 – Red Pepper (finely chopped)

1 400 Gm can - Kidney Beans (drained and rinsed)

1 teaspoon - Chilli Powder

2 - Vegetable Stock Cubes

400 Ml – Water

Salt and Freshly Ground Pepper to Taste

Put the rice and 300 Ml of water in a saucepan and bring to the boil.

Add the vegetable stock cubes, mix well cover and simmer on a low heat for 10 minutes.

While the rice is simmering stir fry the pepper on a medium to high heat for 1 minute then add the chilli powder and fry for a further 2 minutes.

When the rice has simmered for 10 minutes stir in the peppers and add a further 100 Ml of water and season, then simmer for a further 2 minutes.

Add the beans and simmer for 1 minute longer, then keep warm while you cook the tuna.

Now sear the tuna on a griddle pan for 2 – 3 minutes on each side, longer if that is your preference.

Serve immediately with the rice.

YouTube

Facebook

The Artist Tony Rose

Sweet and Sour Chicken Pancakes

Sweet and Sour Chicken Pancakes

I love pancakes and I love sweet and sour, so what’s not to like about this. Beautifully soft pancake, moist sweet and sour chicken and crunchy bean sprouts.

You will need;

For 4 Pancakes

100 Gm – Plain Flour

2 – Eggs (beaten)

125 Ml – Semi Skimmed Milk

75 Ml – Water

Pinch of Salt

For the Filling

2 – Skinless Chicken Breasts (cut into strips)

1 table spoon - Tomato Paste

25 Ml - Oil

Zest and Juice of 1 Lemon

10 Ml - Malt Vinegar

1 desert spoon - Demerara Sugar

20 Ml - Honey

1 – Onion (sliced)

150 Gm - Bean Sprouts

20 Ml - Soy Sauce

Mix the eggs, milk, water and a pinch of salt together, add to the flour and whisk into a smooth batter then leave to rest.

Put the tomato paste, 10 Ml oil, lemon zest and juice, vinegar, sugar and honey in a bowl and mix well with a fork then add the chicken and mix in well.

Heat a little oil in a wok or large frying pan and stir fry the onions for about 5 minutes until soft.

Remove the onions with a slotted spoon and set aside.

Put the chicken mix in the wok and stir fry on a medium to high heat for 5 to 6 minutes until the chicken is cooked through.

Return the onions to the wok, mix well with the chicken then take off the heat and set aside.

Rub some oil on the surface of a non stick frying pan and pour in some batter for your first pancake, flip it over after 2 minutes on a medium heat and cook the other side for about a minute.

Keep your pancakes warm on a plate on top of a pan of simmering water on a low heat.

Put the wok of chicken mix back on the heat, stir in the bean sprouts and stir fry for about a minute.

Wrap some of the sweet and sour chicken mix in each of the pancakes and serve.

YouTube

Facebook

The Artist Tony Rose