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Italian flat bread or Piadina

A piadina is a type of Italian flat bread that can be filled with many different exciting fillings. You can make it from scratch, or alternatively, buy readymade flat bread.
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Nasi Goreng - Indonesian Fried Rice

This version of Nasi Goreng is a simplified version that can be made as a quick 20-minute, chicken rice meal. You will however need cooked rice from the day before.
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Garlic and Chili Tuna Pasta

Spaghetti or Bucatini al Tonno, is a pasta and tuna dish that appears to be high on everyone’s “goto” list. It’s super tasty with loads of garlic and chili. Made
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One Pan Chicken Fricassée

A one pan French chicken stew made with very basic ingredients.  The term “Fricassée” means to fry and to break in pieces.  The chicken is first browned in butter then
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Chicken Marengo

Chicken Marengo

Chicken Marengo is a comforting delicious chicken meal. This recipe has many levels, but you can simplify if you want a quicker meal by skipping levels.  The legend has it
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Healthy Cauliflower Steak

A simple satisfying healthy meal that can be made in minutes.  The cauliflower is first caramelised in the pan then braised in vegetable stock.  Then topped with a lemon, chili
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Salmon in Papillote

A dish made in around 20 minutes, that’s healthy, simple to make and tastes even better!  To make the classic wrapper for Papillote, parchment paper is the most popular.  In
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French Spaghetti Carbonara

This spaghetti Carbonara recipe is far from the authentic Italian one, and it’s not meant to be.  Cream is never to be seen anywhere near an Italian carbonara and I
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Spinach Cannelloni

This recipe uses spinach and ricotta and is one of the most popular of cannelloni with its creamy filling and oozy mozzarella cheese. It’s made using three different styles of
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Extra Crispy Roasted Chicken Drumsticks

Simple chicken drumstick recipe, that’s oven baked.  The chicken is first poached to separate the skin helping it crisp up.  The drumsticks are slow cooked to maintain juiciness, then cranked
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Miracle Lemon Butter Sauce

This sauce should be called a miracle sauce! It’s so quick to make with few basic ingredients. The taste is out of this world! In this recipe, I used snapper
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Bolognese sauce or Ragu alla Bolognese, is an Italian meat-based sauce for pasta which originated in Bologna in Northern Italy. Also known as Bolognese Ragu. This version is the closest thing to being the authentic recipe, however there can still be many variations. I don’t think there truly is an authentic version, but this is so close! Some use butter, others olive oil. For Ragu, I personally prefer olive oil. Some also add cream at the end, I don’t think it needs it, the milk does the job. The secret of course is in the sauce, it has to be cooked for a long time, the longer the better. This breaks down the meat fibres which thickens and intensifies the sauce. In the days they used to cook this 5 to 6 hours as meat was tough. Today 2 to 3 hours is plenty. Traditionally the meat is not minced but chopped using a knife. If you don’t have pancetta, you could use pork mince also. Some parts of Italy may also use butter instead of olive oil, I prefer virgin olive oil for this. Milk is also added towards the end of the cooking process, to dampen he acidy of the tomato. Cream is an optional extra, and usually used for dryer style eggless pasta. Now I know, spaghetti Bolognese sounds like an authentic Italian dish, but in fact it’s never seen in Bologna. In fact, you will never find it in Italy or at least I certainly haven’t. You will however find it in Europe, US, Australia, and some other countries. It’s also known as spag bowl, which is a terrible name, so please don’t ever use the name unless you’re a young teenager!

Bolognese sauce or Ragu alla Bolognese, is an Italian meat-based sauce for pasta which originated in Bologna in Northern Italy. Also known as Bolognese Ragu. This version is the closest
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