Christmas Pasta With Winter Ratatouille

Christmas Pasta With Winter Ratatouille

James Martin shows you a quick and simple way to serve this ever-popular dish.

Each serving provides 715 k cal, 20 g protein, 132 g carbohydrate (of which 31 g sugars), 9 g fat (of which 1.5 g saturates), 14 g fiber and 1.1 g salt.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 4

Ingredients

• 200 g/7 oz sweet potatoes, peeled and cut in wedges
• 200 g/7 oz parsnips, peeled and cut in large pieces
• 200 g/7 oz carrots, washed and cut in large pieces
• 110 g/4 oz red onions, cut in quarters
• 3-4 cloves garlic
• 2 tbsp olive oil
• 75 ml/2½ fl oz clear honey
• 2 sprigs rosemary, plus extra chopped rosemary to garnish
• salt and freshly ground black pepper
• 500 g/1 lb 2 oz packet of pasta
• 800 ml/1 1/3 pint pasta
  

Method

1. Preheat the oven to 200 C/400 F/Gas 6.
2. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned.
3. While the vegetables are in the oven, cook the pasta according to packet instructions.
4. Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan.
5. Add the pasta, bring to the boil and allow to simmer gently for a minute or two.
6. Serve on top of the pasta and garnished with chopped rosemary.
7. Recipe Tips: The ratatouille can be made in advance and frozen. Then all you need to do is cook some pasta for a super speedy supper.
   

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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 Rainbow Noodles

Christmas Rainbow Noodles

A healthy and delicious noodle dish that will feed the whole family.

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Ingredients

• 250g/9oz wholewheat egg noodles
• 1 tbsp vegetable oil
• 1 red pepper, seeds removed and finely sliced
• 1 small bunch spring onions, finely sliced
• 2 garlic cloves, finely chopped
• 2 large carrots, peeled into ribbons with vegetable peeler
• 1 medium courgette, peeled into ribbons with a vegetable peeler, then shredded
• 3 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 1 lime, juice only
• 150 ml/5 fl oz vegetable stock
• 25 g/1 oz roasted unsalted peanuts, lightly crushed
• 2 tbsp roughly chopped fresh coriander
• 1 red chilli, roughly chopped
  

• Method

  1. Bring a large saucepan of water to the boil and cook the noodles according to packet instructions. Drain and set aside.
  2. Heat the oil in a wok over a high heat and stir-fry the pepper for 2 minutes, until just softened. Add the spring onion and garlic and stir-fry for another minute. Add the carrot and courgette and stir-fry for 1 minute.
  3. Put the soy, sweet chilli sauce, lime juice and stock into a jam jar, screw the lid on and shake until combined.
  4. Pour the dressing into the wok and bring to the boil, simmer for 1 minute until the vegetables have softened.
  5. Stir in the drained noodles and heat through. Top with the crushed peanuts, chopped coriander and chilli. Serve.
     

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Christmas Asian Spaghetti

Christmas Asian Spaghetti with Mushrooms, Snow Peas, Garlic

We LOVE this simple 7-ingredient meal that's easy to make! It's a great dish to adapt and add other veggies if you wish - asparagus, bell pepper, and bean sprouts are fantastic, and tofu or temped would be a great protein boost. The light flavor of this dish comes from the garlic and Tamara - two of my favorites! It tastes great both warm and cold, so leftovers are a perfect work lunch with no need to reheat.

Vegan, gluten-free (with gf pasta and tamari)

Ingredients
8 oz. angel hair pasta (or spaghetti, etc)
8 oz. mushrooms
1 1/2 cups snow peas
2 medium carrots
6 green onions
3 cloves garlic
1/4 cup tamari/soy sauce (less/more to taste)
Optional: sesame oil, 1/4 tsp. cayenne pepper, sesame seeds for topping

Directions
Cook pasta according to package directions and drain.
Meanwhile, slice mushrooms, cut green onions in 1/2" pieces, and cut carrots into matchsticks/julienned. Mince garlic.
In a large skillet over med-high heat, saute mushrooms for 2-3 minutes. (Can use sesame oil for more flavor if desired.)
Add snow peas, carrots, green onion and cook for 5-7 minutes or until crisp-tender.
Add garlic, stir, and heat for 1 minute.
Add pasta and tamari/soy sauce. Toss well to combine and heat for a few minutes until heated through. Serve warm or chilled.

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