New Five Spice Duck And Ginger Noodle Soup

New Five Spice Duck And Ginger Noodle Soup

An Authentic Chinese noodle soup recipe, packed with healthy vegetables and moreish spicy flavors.

PREP: Ready in 35 minutes
COOKS: Easy
SERVES:  4 Serving

Ingredients 

• Pinch of crushed dried chillies
• 1 / 4 tsp Chinese five-spice powder
• 1 / 2 tsp sugar
• 2 large duck breasts, skin removed
• 2 litres fresh chicken stock, hot
• 5 cm piece fresh ginger, cut into thin strips
• 2 tsp sunflower oil
• 200 g dried wholewheat noodles 
• 1 medium hot red chilli, DE-seeded and thinly sliced
• Bunch of spring onions, trimmed and thinly sliced on the diagonal
• 200 g beansprouts
• 4 heads pak Choi , roughly chopped
• Handful fresh coriander sprigs
• Dark soy sauce, to serve
  

Method 

1. Lightly grind the crushed chillies in a pestle and mortar, then mix in a shallow dish with the five spice powder, sugar, some sea salt and freshly ground black pepper. Put the duck breasts skinned-side down on the spices. Cover with a plate and weigh down with a few cans. Set aside for 10 minutes.
2. Meanwhile, bring the stock and ginger to the boil in a pan. Season with a little salt and keep hot. Bring another pan of lightly salted water to the boil ready for the noodles.
3. Meanwhile, heat the sunflower oil in a frying pan over a high heat. Add the duck breasts, spice-side down, lower the heat slightly and cook for 3 minutes each side for medium-rare. Set aside to rest for 5 minutes.
4. Meanwhile, cook the noodles in the boiling water according to the packet instructions. Drain and divide between 4 warm bowls. Sprinkle with the chilli and half the spring onions. Add the beansprouts and pak Choi to the chicken stock and cook for 1 minute. Ladle over the noodles.
5. Thinly slice the duck on the diagonal and place on top of the noodle soup. Scatter with the remaining spring onions and coriander sprigs and serve with the dark soy sauce on the side.
   

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Christmas Irish Soup

Christmas Irish Soup

This hearty Irish recipe goes down a treat on a chilly evening.

PREP: 15 mins
Cook: 2 hrs
SERVES: 4

Ingredients 

• 1 tbsp vegetable oil
• 2 tbsp butter
• 700 g boneless lamb chump chops, trimmed and cut into small cubes
• 2 small onions, sliced
• 2 leeks, thickly sliced and washed thoroughly
• 2 large potatoes
• 1 carrot, thickly sliced
• ½ small swede, cut into bite size chunks
• Good sprig of fresh thyme, plus extra to garnish
• 2 tbsp chopped fresh parsley
  

Method

1. Heat the oil and half the butter in a large saucepan over a medium-high heat. Add the cubes of lamb, in batches, and cook, turning occasionally, for 4 to 5 minutes, until well browned all over. Remove with a slotted spoon and set aside.
2. Add the onions to the pan and cook for 5 minutes, stirring often, until browned. Return the lamb to the pan and add the leeks. Pour in 1 liter water and bring to the boil. Reduce the heat to low, cover and simmer gently for about 1 hour, stirring now and then.
3. Add the potatoes, carrot, swede and thyme, and continue cooking for a further 40 minutes, until the lamb is very tender. Remove from the heat and leave to stand for 5 minutes to allow the fat to settle on the surface of the soup.
4. Use a large spoon or ladle to skim off and discard the fat. Carefully pour off the stock from the soup into a clean saucepan. Whisk in the remaining butter. Stir in the parsley and season well with salt and pepper, then pour the liquid back over the lamb and vegetables.
5. To serve, ladle the soup into 4 warmed bowls and garnish with sprigs of fresh thyme. Eat with slices of Irish soda bread or brown bread.
   

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Christmas Light Chicken Korma

Christmas Light Chicken Korma

If you want a curry without the calories try replacing cream with yogurt for a diet friendly treat.

PREP: 10 MINS

COOK: 25 MINS

SERVES: 4

Ingredients

• 1 onion, chopped
• 2 garlic cloves, roughly chopped
• thumb sized piece ginger, roughly chopped
• 4 tbsp korma paste
• 4 skinless, boneless chicken breasts, cut into bite-sized pieces
• 50 g ground almond, plus extra to serve
• 4 tbsp sultana
• 400 ml chicken stock
• ¼  tsp golden caster sugar
• 150 g pot 0% fat Greek yogurt small bunch coriander, chopped
  

Method 

1. Put the onion, garlic and ginger in a food processor and whiz to a paste. Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add the korma paste and cook for a further 2 mins until aromatic.
2. Stir the chicken into the sauce, then add the ground almonds, sultanas, stock and sugar. Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
3. Remove the pan from the heat, stir in the yogurt and some seasoning, then scatter over the coriander and flaked almonds, if using. Serve with brown or white bas-mati rice.
   

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Christmas Chicken Noodle Soup

Christmas Chicken Noodle Soup

The aromatic broth will warm you on a winter's evening it contains ginger, which is particularly good for colds, too.

PREP: 10 MINS
COOK: 30 MINS
SERVES: SERVES 2

Ingredients

•  900 ml chicken or vegetable stock 
• 1 boneless, skinless chicken breast, about 175 g / 6 oz
• 1 tsp chopped fresh root ginger
• 1 garlic clove, finely chopped
• 50 g rice or wheat noodles
• 2 tbsp sweetcorn, canned or frozen
• 2 to 3 mushrooms, thinly sliced
• 2 spring onions, shredded
• 2 tsp soy sauce, plus extra for serving
• mint or basil leaves and a little shredded chilli (optional), to serve
  

Method

1. Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite size pieces using a couple of forks.
2. Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3 to 4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.
   

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Christmas Chilli Tomato And Chicken Pasta Dcheif

Christmas Chilli Tomato And Chicken Pasta

A quick Mediterranean-style pasta dish that's made with chilli, tomato and Chicken perfect for an easy, healthy dinner.

Prepare In: 20 minutes 
Cooking Time: 15 minutes 
Serves: Serves 4

Ingredients 

• 350 g spaghetti
• 7 large vine tomatoes, chopped (see tip)
• 2 tbsp olive oil
• 2 garlic cloves, finely sliced
• 1 tsp chilli paste
• 1 tsp red wine vinegar
• 300 g raw Chicken Meat 
• Half a small bunch of fresh parsley, chopped
  

Method

1. Cook the pasta according to pack instructions. Drain, then return to the pan with a good splash of the cooking water.
2. Meanwhile, heat a dry pan over a high heat. Add the chopped tomatoes, then cover and cook for 10 minutes. Remove the pan lid and add the oil, garlic, chilli paste and vinegar. Season with salt, pepper and a pinch of sugar, then simmer for 5 minutes or until the sauce thickens.
3. Remove the pan lid, then add the Chicken to the tomato sauce and cook until they are just Cooked. Add the cooked pasta and chopped parsley to the pan and toss to combine, then serve.
   

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Christmas Chicken White Curry

Christmas Chicken White Curry

It’s a Malaysian dish.With Some Adds ups now it’s tastier than ever.

Ingredients

• 300 gm chicken
• 150 gm yogurt
• 1 potato
• 1 onion in slices
• 4 to 5 green chilies
• ½ bunch fresh coriander
• 2 tbs garlic and ginger paste
• Black pepper according to your taste
• White pepper according to your taste
• Salt according to your taste
• 3 tbs oil
  

Method

1. Cut chicken in small pieces. You can take both types, boneless or with bones.
2. Heat oil in a pan, stir fry garlic and ginger paste for one minute, then add chicken in it, cook till the color of chicken changed.
3. In another pan boil potato and onion, when they are boiled, make a paste of it in a blender.
4. Now in chicken add yogurt, potato and onion paste and one cup water, cook till the chicken is tender.
5. Now add chopped green chilies, black and white pepper and salt, cook for 2-3 minutes.
6. Garnish it with fresh chopped coriander.
7. Serve hot with naan or with boiled rice.
   

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Christmas Pesto Chicken Pizza

Christmas Pesto Chicken Pizza

This is the only pizza I make now. We love it! Keeping the spices simple helps the flavors of the chicken and vegetables come through. The pizza tastes incredible and is good for you, too. 

Serves 8 servings

Prep: 35 min
Rising Bake: 20 min.

INGREDIENTS

• 2 teaspoons active dry yeast
• 1 cup warm water (110° to 115°)
• 2 to 3 / 4 cups bread flour
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 1 tablespoon sugar
• 1 to 1 / 2 teaspoons salt, divided
• 1 / 2 pound boneless skinless chicken breasts, cut into 1 / 2 inch pieces
• 1 small onion, halved and thinly sliced
• 1 / 2 each small green, sweet red and yellow peppers, julienne-d
• 1 / 2 cup sliced fresh mushrooms
• 3 tablespoons prepared pesto
• 1 to 1 / 2 cups (6 ounces) shredded part-skim mozzarella cheese
• 1 / 4 teaspoon pepper
  

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside.
4. Punch dough down; roll into a 15 in. circle. Transfer to a 14 in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt.
5. Bake at 400° for 18 to 20 minutes or until crust and cheese are lightly browned. 
6. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary. Yield: 8 slices.
   

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Christmas Home Made Chicken Curry

Christmas Home Made  Chicken Curry 

An Aromatic & Spicy Chicken Stew Served With Coconut Flavored Rice.Make Your Meal A Super Meal.

Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Serves Serves 4-6

Ingredients

For the chicken stew

• 3 tbsp coconut oil or sunflower oil
• 5 cm / 2 in cinnamon stick
• 6 cloves
• 4 green cardamom pods
• 4 garlic cloves, thinly sliced
• 5 cm / 2 in piece fresh root ginger, peeled and cut into small matchsticks
• 2 red onions, thinly sliced
• 8 green chillies, slit lengthways
• 15 curry leaves
• 1 kg to 1.3 kg / 2 lb 4 oz to 2 lb 14 oz chicken, jointed into 8 pieces, or 8 chicken pieces, skin removed
• 2 tsp salt
• 1 tbsp black peppercorns, coarsely crushed
• 590 ml / 19 fl oz coconut milk
• 5 tbsp toddy (palm) vinegar (or sherry vinegar or sweet white wine vinegar), to serve
• 1 tsp ground garam masala, to serve

For the sweet and sour rice

• 240 g / 8 ½ oz Basmati rice, rinsed under running water
• 4 tbsp vegetable oil
• 2 star anise
• 4 green cardamom pods
• 2 bay leaves
• 1 onion, thinly sliced
• 10 curry leaves
• 1 ½ tsp salt
• 1 ½ tsp caster sugar
• 4 tbsp white wine vinegar
• 160 ml / 5 ½ fl oz coconut milk
  

Method

1. For the chicken stew, heat the oil in a large, lidded frying pan or sauce pan. Add the cinnamon, cloves and cardamom, followed by the garlic, ginger, onions, chillies and curry leaves. Cook over medium heat until the onions are soft.
2. Add the chicken, salt and pepper and stir for a minute. Pour in the coconut milk and 125 ml / 4 fl oz water. Reduce the heat to low and simmer, covered, for 45 minutes, or until the chicken is cooked through.
3. Meanwhile, soak the rice in cold water for 20 minutes, then drain well. Heat the oil in a large, lidded saucepan. Add the star anise, cardamom and bay and cook, stirring, for 30 seconds. Add the onion, curry leaves, salt and sugar and cook until the onion is soft and translucent. Add the vinegar, coconut milk, 300 ml / 10 fl oz water and then the rice. Mix well, then simmer, stirring, for 5 minutes. Reduce the heat to medium, cover with a tight-fitting lid and cook for 7 to 8 minutes. All the liquid should be absorbed.
4. Take off the heat and stir. Cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam.
5. To serve, add the vinegar to the stew, sprinkle over the garam masala and mix well. Remove from the heat and serve with the sweet and sour rice.
   

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Christmas Chicken Thai Red Curry

Christmas Chicken Thai Red Curry

Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks.

Preparation time over 2 hours
Cooking time 30 mins to 1 hour
Serves Serves 4 to 6

Ingredients

For the tamarind paste (for use in the curry)

• 30 to 55 g / 1 to 2 oz dried tamarind pulp, from a block
• hot water, to cover

For the red curry paste

• 10 to 12 dried, hot red chillies (of the long, cayenne variety)
• 140 g / 5 oz shallots, chopped
• 5 garlic cloves, peeled and chopped
• 3 thin slices peeled fresh galangal, or fresh ginger
• 1 tbsp fresh lemongrass that has been thinly sliced, crossways
• 6 to 8 fresh coriander roots, washed well and coarsely chopped (use coriander leaves if unavailable)
• 1 thin slice of fresh affirm lime rind, about 4 cm x 0.5 cm / 1 ½i n x ¼ in, or dried rind, soaked in water for 30 minutes (substitute ordinary lime rind, without the white pith, if unavailable)
• ½ tsp freshly ground white pepper
• ¼ tsp shrimp paste, or 2 anchovies from a can, chopped
• ½ tsp ground cumin
• ½ tsp ground coriander
• 2 tbsp bright red paprika

For the curry

• 450 g / 1 lb boned and skinned chicken breasts
• 2 tbsp vegetable or groundnut oil
• 400 ml / 14 fl oz can of coconut milk, left undisturbed for three hours or more
• 5 tbsp red curry paste
• 140 g / 5 oz sliced bamboo shoots from a can, drained and rinsed
• 4 fresh kaffir lime leaves or 1 tsp lemon zest
• 2 tbsp fish sauce, or to taste
• 1 tsp thick tamarind paste or lemon juice
• 1 tsp palm sugar or brown sugar
• 15 to 20 fresh Thai (holy) basil leaves or ordinary basil leaves
  

 Method

1. If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight.
2. To obtain the pulp, remove the tamarind seeds and any tough fibers with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve.
3. For the curry paste, soak the chillies in five tablespoons of hot water for 1 to 2 hours. (You could also put them in a microwave oven for 2 to 3 minutes and then let them soak for about an hour.)
4. Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use.
5. For the curry, cut the chicken breasts cross ways into 3 mm / 1 /  8 in thick slices.
6. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.
7. Carefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside.
8. When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3 to 4 minutes or until the oil separates and the paste is lightly browned.
9. Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar).
10. Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two.
11. Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice.
    

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Christmas Homemade Tandoori Chicken

Christmas Homemade Tandoori Chicken

Tempt your taste buds with a hot and juicy tandoori chicken recipe, served with a cooling dip

Preparation time overnight

Cooking time 30 mins to 1 hour

Serves Serves 4

Ingredients

For the chicken

1.75 kg  /4 lbs chicken drumsticks, skinned

pinch salt

2 lemons, juice only

500 g / 1 lb 2 oz plain yogurt

3 to 4 tbsp tandoori spice mix

For the dip

3 to 4 tbsp plain yogurt

pinch salt

pinch sugar

5 fresh mint sprigs

1 green chilli, reseeded, sliced

Method

1. Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated.
2. Whisk the yogurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight.
3. Preheat the grill to high.
4. Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste.
5. For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks.
   

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Christmas Thai Roast Chicken

Christmas Thai Roast Chicken

Lemon grass, ginger and chillies add a wonderfully intense flavor and fragrance to roast chicken in this stunningly simple recipe.

Preparation time less than 30 mins

Cooking time 1 to 2 hours

Serves Serves 4 to 6

Ingredients

• 2 sticks lemongrass
• 50 g / 1 ¾ oz ginger, peeled
• 3 spring onions
• 2 medium red chillies
• 2 medium yellow chillies
• 1 medium green chilli
• 1 tbsp ground turmeric
• 200 ml / 7 oz groundnut oil
• 1 whole chicken
  

Method

1. Set the oven to 180 C / 350 F / Gas 4.
2. Combine all of the ingredients apart from the chicken in a food processor and blend until smooth.
3. Brush the chicken generously with the spice mix.
4. Cover the chicken with foil and roast in the oven for 70 to 80 minutes, or until the juices run clear when the chicken is pierced with a skewer  the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up.
5. Leave to rest for 15 minutes covered in foil before serving.
   

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Christmas Hot And Sour Chicken Soup

Christmas Hot And Sour Chicken Soup

Delicious hot and sour soup does not need to be complicated. This is my quick and easy interpretation of the classic Chinese version ready in about half an hour.With egg ribbons, tofu and shiitake mushrooms, this is a deliciously warming soup.

Prep: 10 min  
Cook: 20 min  
Ready in: 30 min
SERVE: SERVES 6

Ingredients

• 750 ml (1 1/4 pints) chicken stock
• 100 ml (4 fl oz) water
• 200 g (7 oz) sliced fresh mushrooms
• 50 g (2 oz) bamboo shoots
• 3 slices fresh root ginger
• 2 cloves garlic crushed
• 1 dessertspoon soy sauce
• 1/4 teaspoon dried crushed chillies
• 500 g (1 1/4 lb) skinless, boneless chicken breast fillets  cut into strips
• 1 tablespoon sesame oil
• 2 spring onions, chopped
• handful chopped fresh coriander (optional)
• 3 tablespoons white wine vinegar
• 2 tablespoons cornflour
• 1 egg beaten
  

Method

1. In a saucepan, combine the chicken stock, water, mushrooms, bamboo shoots, root ginger, garlic, soy sauce and crushed chillies. Bring to the boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
2. Place the chicken strips into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornflour and vinegar, and set aside.
3. Increase the heat under the stock to medium-high, and return to a rolling boil. Add the chicken. Return to the boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornflour. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the stock has thickened slightly, about 3 minutes. Serve garnished with spring onions and coriander.
   

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Christmas Honey Cake

Christmas Honey Cake

Easy recipe for a rich, moist honey cake: perfect with a cuppa. Coffee And Tea.Winter Special.

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Serves Serves 8

Ingredients

• 170 g / 6 oz clear honey
• 140 g / 5 oz butter
• 85 g / 3 oz light Muscovy sugar
• 2 eggs beaten
• 200 g/7 oz self raising flour, sieved
• water

For the icing

• 55 g / 2 oz icing sugar
• 1 tbsp clear honey
• hot water
  

Method

1. Preheat oven to 180 C / 350  F/Gas 3 and butter and line the bottom of a 7 in / 18 cm cake tin.
2. Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.
3. Remove from the heat and mix in the eggs and flour.
4. Spoon into the cake tin and bake for 40 to 45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.
5. Cool slightly in the tin before turning out onto a wire rack.
6. While the cake is still warm, make the icing by mixing the sugar and honey together with 2 to 3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy.
   

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Christmas Deep pan American Hot Pizza

Christmas Deep pan American Hot Pizza

An American classic that's loaded with cheese, jalapenos and salami. We recommend you eat this pizza hot from the oven.

Cooking Medium

Time Hands on time 30 min, simmering time 40 min, oven time 20 min, plus rising

Serve 4 serving 

Ingredients

For the dough

• 7 g sachet fast-action dried yeast
• 1 ½ tsp caster sugar
• 1 ½ tsp fine sea salt
• 340 ml lukewarm water
• 600 g strong plain flour, plus extra for dusting
• Vegetable oil for greasing

For the Tomato sauce

• 4 tbsp olive oil
• 3 shallots, finely chopped
• 2 garlic cloves, crushed
• 1 tsp caster sugar
• ½ tsp sea salt
• 1 tbsp white wine vinegar
• 150 ml red wine
• 300 g pasta
• 1 tbsp Worcestershire sauce
• 1 tsp Tabasco sauce

For the topping 

• 12 slices spicy salami
• 12 slices salami
• 150 g cooking mozzarella, grated 
• 50 g strong cheddar, grated
• 1 / 2 jalapeno chillies, sliced

you’ll also need

• 1 x 23 cm cake tins
  

METHOD

1. For the dough, put the yeast, sugar and salt in a measuring jug, pour over the warm water and allow the yeast to froth and dissolve. Sift the flour into a large mixing bowl. Pour the liquid into the flour and stir to bring the dough together. 
2. Put the dough into a mixer with a dough hook attachment and knead for 5 minutes on a medium speed. If you don’t have a mixer, knead the dough on a lightly floured work surface for 10/15 minutes. Keep mixing/kneading until the dough springs back when gently pressed. 
3. Put the dough in a lightly oiled bowl and cover with cling film. Leave to rise in a warm room until almost doubled in size (about 1 hour).
4. Meanwhile, prepare the tomato sauce. Heat the oil in a pan and gently fry the shallots for about 10 minutes until softened. Add the garlic and fry for a few minutes before stirring in the sugar, salt, vinegar and red wine. Bring to the boil and bubble for 10 minutes to reduce by three quarters. Add the pasta, then simmer for 45 minutes on a low heat, stirring occasionally, until reduced and thick. Heat the oven to 240°C / 220°C fan / gas 9.
5. Season the sauce with salt and pepper, then add the Worcestershire sauce and Tabasco to taste. 
6. Grease 1 x 23 cm diameter cake tins. Knock back the dough to expel any large air bubbles and divide in half. Shape each piece of dough into a flat disc, then press into each tin, moulding and stretching the dough to fit the tin so the crust will be thicker than the centre. 
7. Divide the sauce between the bases, spreading to cover evenly, then top with the 2 salamis, the grated cheese and jalapenos. Bake for 15 minutes until cooked through and golden. If the crust is becoming too brown, cover the pizza with foil for the remainder of the cooking time. Serve with a bitter leaf salad. 
   

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Christmas Oven Fried Chilli Chicken

Christmas Oven Fried Chilli Chicken

Lightly spiced, crisp chicken pieces baked in the oven, rather than fried, to reduce those pesky calories.

Preparation time overnight

Cooking time 30 mins to 1 hour

Serves Serves 6

Ingredients

For the marinade

• large knob fresh ginger, peeled and roughly chopped
• 2 / 3 garlic cloves, peeled and finely chopped
• 2 / 4 green chillies, cut in half with the stalk, seeds and membranes removed
• 1 tsp salt, or to taste
• 1 tsp garam masala
• 1 tbsp lemon juice
• 2 tbsp oil

For the chicken

• 800 g / 1 lb 12 oz chicken pieces, skinned and pricked all over with a fork
• 3 tbsp vegetable oil
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• ½ tsp ground cumin
• 4 slices white bread, processed to crumbs in a food processor
• 1 / 2 large free-range eggs, beaten
• 1 lemon, to serve
  

Method

1. For the marinade, combine all the marinade ingredients in a pestle and mortar and mix well to make a paste. Add the chicken and coat each piece well in the paste. Cover with cling film and leave for a couple of hours or overnight in the fridge. Bring back to room temperature before continuing.
2. Preheat the oven to 225 C / 435 F / Gas 7.
3. Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.
4. Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides.
5. Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them on the baking sheet and cook for 20 minutes. Then lower the oven to 200 C / 400 F / Gas 6, turn the chicken and cook for another 15 to 25 minutes (depending on the size of the chicken pieces), or until cooked through.
6. Place on a serving dish, cut the lemon into wedges and serve.
   

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Christmas Chili Chicken

Christmas Chili Chicken

Adjust the chili content to your taste but it's fair to say this chicken will always pack a punch. Best served with freshly steamed rice to soak up all the juices.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 4

Ingredients

• 4 tbsp vegetable oil
• 8–10 whole bird’s-eye chilies
• 2 tbsp finely grated fresh root ginger
• 2 garlic cloves, finely chopped
• 2 onions, finely chopped
• 8 chicken thighs, boneless and skin removed, cut into chunks
• 2–3 tbsp dark soy sauce
• 2–3 tbsp white vinegar
• pinch salt
• 1 spring onion, finely sliced, to garnish
• freshly steamed rice, to serve
  

Method

1. Heat the oil in a large frying pan or wok over a medium heat. Add the chilies, cover and cook for 3 4 minutes, or until blackened. Stir in the ginger, garlic and onions and cook uncovered for 10 minutes, or until softened, being careful not to burn the garlic.
2. Add the chicken and cook for 8 10 minutes, or until just cooked through. Stir in the soy sauce, vinegar and a pinch of salt, if needed, and simmer for 1 minute.
3. Place the chicken on a serving platter, sprinkle over the spring onions and serve alongside freshly-steamed rice.
   

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Christmas Sicilian pasta

Christmas Sicilian pasta

I absolutely adore eating this Sicilian pasta cold, should any be left over. It is so easy to make and, being both simple and spectacular, is first on my list for a pasta dish to serve when you have people round.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 6

Ingredients

• 500 g / 1 lb 2 oz fusilier lung-hi or other pasta of your choice
• salt, to taste
• 250 g / 9 oz cherry tomatoes
• 6 anchovy fillets
• 25 g / 1 oz sultanas
• 2 garlic cloves
• 1 tbsp capers, drained and rinsed
• 50 g / 2 oz blanched almonds
• 4 tbsp extra-virgin olive oil
• small bunch basil, leaves picked
  

Method

1. Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good two minutes before it’s meant to be ready.
2. While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubby-textured sauce.
3. Just before draining the pasta, remove a cupful of pasta-cooking water and add two tablespoons of it down the full of the processor, pulsing as you go.
4. Tip:  Drained pasta into your warmed serving bowl, Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves.
   

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