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 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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Christmas Treacle Pudding

Christmas Treacle Pudding

A classic steamed syrup sponge. Simple to make and guaranteed to Please Anyone. Steam traditionally or microwave in 5 minutes.

Preparation time less than 30 mins

Cooking time over 2 hours

Serves Serves 6

Ingredients

• 180 g/6 oz unsalted butter, softened, plus extra for greasing
• 3 tbsp golden syrup
• 180 g/6 oz plain flour
• 3 tsp baking powder
• 3 free-range eggs
• 180 g/6 oz demerara sugar
• 1 tbsp black treacle
  

Method

1. Grease a 1 liter / 1¾ pints pudding basin with butter. Put the golden syrup in to the bottom of the basin.
2. In a separate bowl, using an electric hand whisk, mix the flour, baking powder, butter, eggs, sugar and treacle until well combined.
3. Pour the mixture into the basin and cover with a piece of grease proof paper.
4. Take a piece of tin foil and make a pleat down the middle, then place this over the top of pudding basin and tie it in place like a lid. The pleat allows the foil to expand during cooking.
5. Place an upturned saucer or a ramekin in a deep saucepan and sit the pudding on top. Add boiling water until it comes half-way up the basin. Place a lid on the pan and simmer gently to stream the pudding for about 2¼ hours, topping up the water as necessary.
6. To check if the pudding is cooked, insert a metal skewer into the pudding. If it comes out clean it is ready.
7. Carefully remove the pudding from the pan. Loosen the edges by running a table knife around the pudding and turn out onto a plate.
8. Recipe Tips: To cook in the microwave, spoon the mixture into the pudding basin until three-quarters full, then smooth the surface with the back of a spoon. Loosely cover with clingfilm (allow room for the clingfilm to inflate as the mixture rises) and place in the microwave for five minutes. The pudding is done when a skewer inserted into the center comes out clean. Leave to stand for five minutes, before turning out onto a deep plate and remove the basin.
   

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Christmas Korean fried chicken

Christmas Korean fried chicken

This fried chicken is crispier than most American versions as it is fried twice. Serve with Chukchi and sojourn for an authentic Korean lunch.
Preparation time 1-2 hours
Cooking time 30 mins to 1 hour
Serves  Serves 4

Ingredients

• 8–10 chicken pieces (thighs work best), boneless, skin removed

For the brine

• 100g/3½oz caster sugar
• 75g/2½oz sea salt
• 200ml/7fl oz hot water
• For the first coating
• 2 heaped tbsp plain flour
• 1 tbsp cornflour
• 1 tsp baking powder
• 1 tsp salt

For the batter

• 125 g/4½oz plain flour
• 25g/1oz cornflour
• ½ tsp salt
• ½ tsp baking powder
• 100ml/3½fl oz vodka

For the sweet soy sauce

• 100 ml/3½fl oz soy sauce
• 25ml/1fl oz mirin
• 25ml/1fl oz rice wine vinegar
• 2cm/¾in piece fresh root ginger, grated
• 2 garlic cloves, grated
• 50g/1¾oz brown sugar
• few drops of sesame oil
• 1 tsp cornflour
• sesame seeds, for sprinkling

For the chili sauce

• 2 tbsp Korean chili paste (Changchun if you can get it)
• 1 tbsp hot sauce
• 1 tsp rice wine vinegar
• 1 tbsp honey
• few drops of sesame oil
  

Method

1. Start by brining the chicken. Dissolve the sugar and salt in the hot water, then mix 1 liter/1¾ pint cold water into the brine solution. Submerge the chicken and leave to stand, covered, for 2 hours. Meanwhile, make the sauces.
2. For the sweet soy sauce, put the soy, mirin, rice wine vinegar, ginger, garlic and sugar into a saucepan. Stir over a low heat until the sugar is dissolved and simmer for 2 minutes. Taste for seasoning and add a little salt if necessary. Add sesame oil to taste. Whisk the cornflour with a little cold water until you have a smooth but very runny paste, then whisk this into the sauce over a low heat, until the sauce thickens very slightly. Set aside.
3. For the chilli sauce, whisk all the ingredients together, thinning with a little water if too thick. Taste and add salt if necessary.
4. To cook the chicken, drain and rinse the brine chicken thoroughly, then pat dry. Make the first coating (this is the coating the batter will stick to, otherwise it tends to fall off) by whisking the flour, cornflour, baking powder and salt together. Dust the chicken in this mixture, patting off any excess, and leave to stand while you make the batter.
5. For the batter, whisk together the dry ingredients, then whisk in 100 ml/3½ cold water and the vodka – the texture should be quite thin, like double cream.
6. Add oil to your fryer, large saucepan or wok, making sure you don’t fill it beyond half way. Heat the oil to 160 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
7. Dip the chicken pieces in the batter one at a time. Allow any excess to drip off over the bowl, then slowly lower into the hot oil, letting go when the chicken piece is almost submerged. Fry for 8–10 minutes, then drain and put on kitchen paper – the chicken should be cooked through but have barely taken on any color. Turn the heat up to 190 C, or if using a saucepan, turn the heat up and leave for around 5 minutes to reach the right temperature. Fry the chicken for another 2 minutes, or until it has darkened. Remove and drain thoroughly on kitchen paper. It should be beautifully crisp. You can serve it with the sauces, or you can brush some of the soy-based sauce over it and serve with the chili sauce.

Recipe Tips

If you don’t have a probe thermometer and are using a saucepan, heat the oil on a medium heat, then test it with a piece of bread – it should take around 30 seconds to go a crisp brown – any quicker and the oil is too hot. 

If you are short on time you could skip the brining process.

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Christmas chocolate Sauce pudding

Christmas chocolate Sauce pudding 

This is a warm, rich, silky, but very traditional pudding, perfect with vanilla ice cream on a cold winter night. Try it it's almost guaranteed not to fail, and if you have kids they will enjoy the way the sauce slowly creeps to the bottom during cooking!

Prep: 15 min  ›  Cook: 50 min  ›  Ready in: 1 hr 5 min  Serves: 6

Ingredients

• 150 g self raising flour
• 165 g caster sugar
• 2 tablespoons cocoa powder
• 125 ml milk
• 1 teaspoon vanilla extract
• 30 g butter, melted
• 150 g dark brown soft sugar
• 4 tablespoons cocoa powder
• 425 ml hot water
  

Method 

1. Preheat the oven to 190 C / Gas 5. Grease an ovenproof dish, I used a glass casserole dish around 2 litres.
2. Sift flour, sugar and 2 tablespoons cocoa into a large mixing bowl. Add combined milk, butter and vanilla and stir until smooth. Pour mixture into baking dish.
3. Sift combined brown sugar and remaining cocoa evenly over the top of the pudding mix. Gently pour the water over the pudding, using a spoon to break the flow. Transfer to oven and bake for approximately 50 minutes.
4. Serve hot from the oven and dust with icing sugar if desired, enjoy!
   

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Christmas pudding

Christmas pudding

Get motivated in December to make your Christmas pudding to have it mature in time for Christmas.
Equipment and preparation: You will need a 1.2 liter /2 pint pudding basin, baking paper, foil and kitchen string.
Preparation time overnight
Cooking time over 2 hours
Serves Makes 1 x 1.2 liter/2 pint pudding

Ingredients

350 g/12 oz mixed dried fruit (raisins, currants, sultanas)
100g/3½oz pitted ready-to-eat prunes, chopped or left whole
100g/3½oz dark muscovado sugar
4 tbsp dark rum
100 ml/3½fl oz stout
100g/3½oz chopped walnuts
100g/3½oz blanched almonds
100g/3½oz ground almonds
100g/3½oz fresh white breadcrumbs
50g/1¾oz plain flour
100g/3½oz frozen butter, grated, plus a little extra for greasing
½ tsp freshly grated nutmeg
1 tsp ground cinnamon
2 tsp mixed spice
100g/3½oz chopped glacé cherries (or left whole if you prefer)
3 large free-range eggs, beaten

Method

1. Combine the mixed fruit, prunes, muscovado sugar, rum and stout in a mixing bowl. Stir well to mix, cover and leave for 24 hours to soak.
2. After 24 hours, mix the walnuts, almonds, ground almonds, breadcrumbs, flour, butter, spices, cherries and eggs along with the soaked fruit mixture in a large mixing bowl, making sure you include all the soaking liquor from the soaked fruit. Mix well until completely combined (let all the members of the family have a stir and make a wish).
3. Cover with cling film and leave to stand in a cool place for 24 hours.
4. After 24 hours, grease a 1.2 litre/2 pint pudding basin with butter. Cut a circle of baking paper and place into the bottom of the pudding basin and then grease it with a little more butter. Pack the pudding mixture into the pudding basin, pressing as you add it. Fold a pleat into the middle of a large piece of baking paper and place over the pudding. Cover with a large piece of pleated foil, ensuring the pleats are on top of one another. Secure tightly with kitchen string tied under the lip of the pudding basin.
5. Place an upturned saucer into a large saucepan one-quarter full of water. Fold a long piece of foil into quarters lengthways to create a long strip and place the pudding basin in the middle of the strip. Bring the sides of the strip up the sides of the pudding basin and lower into the saucepan. Ensure the water in the saucepan comes one-third of the way up the side of the pudding basin, but nowhere near the top of the basin. Leave the ends of the foil strip hanging over the side to make it easy to remove the pudding later.
6. Bring the water to the boil and then reduce the heat to a gentle simmer. Simmer gently for 5-6 hours, topping up the water level as necessary throughout cooking (do not allow the pan to dry out).
7. Once the pudding is cooked, remove from the pan and set aside to cool. The pudding can be stored for up to two years in a cool, dry place. To serve, reheat the pudding by steaming again (in the same way) for two hours, or until hot all the way through. Alternatively, remove the foil and reheat in the microwave.
   

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