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Irish Times
15 hours ago
- General
- Irish Times
Sausage, courgette and rosemary rigatoni
Serves : 2 Course : Dinner Cooking Time : 15 mins Prep Time : 10 mins Ingredients 220g good quality Italian-style sausages 180g rigatoni pasta 1tbs vegetable oil 1tbs chopped rosemary 1 small courgette, sliced into thin ribbons with a peeler 120ml white wine 25g grated parmesan, plus extra for garnish Sea salt and black pepper Juice of half a lemon Remove the outer skin from the sausage and discard, and place the sausage meat in a small bowl. Place a large pot of heavily salted water on the heat and bring to the boil. Add the rigatoni and cook for eight to 10 minutes until just cooked, then strain, keeping some of the pasta water to be used in the sauce. When the rigatoni goes into the pot, place a nonstick pan on a medium-high heat and add the vegetable oil. Add the sausage meat to the pan and use a wooden spoon to break it up and spread it in the pan to cook evenly. Cook on a medium-high heat for four to five minutes, stirring occasionally, until evenly caramelised, then add the rosemary and courgette. Cook for two to three minutes then add the white wine to deglaze the pan. At this point the rigatoni should be just cooked. When the liquid in the pan has reduced by half, add a ladle of the reserved pasta water and bring to a simmer. Add the Parmesan and the strained rigatoni and stir it through until the sauce thickens slightly to a glaze (adding some more pasta water if needed), then remove from the heat and finish with some salt and lemon juice. Spoon on to plates and garnish with some more grated Parmesan and some black pepper.
Yahoo
13-06-2025
- Lifestyle
- Yahoo
19 Quick & Easy Sides for Your Father's Day BBQ
Father's Day is about spending time appreciating the father figures in our lives. These healthy, quick and easy side dish recipes are ready in 30 minutes or less, so you can spend more time enjoying each other's company and less time cooking. Recipes like our Bang Bang Broccoli Salad and Ranch-Roasted Cauliflower will be the perfect side dishes for any Father's Day any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for strawberry-and-kale salad with burrata is a delicious, nutrient-packed dish that offers a host of anti-inflammatory benefits. The base of tender lacinato kale is rich in antioxidants, while sweet, juicy strawberries provide a healthy dose of vitamin C and anthocyanins, known for their powerful anti-inflammatory properties. Creamy burrata balances the earthy greens perfectly. View Recipe This bang bang broccoli salad features the classic creamy, sweet and spicy bang bang sauce—made with mayonnaise, sweet chili sauce and Sriracha—for a bold flavor that balances heat with a hint of sweetness. It's typically used as a dipping sauce; here we use it as a dressing instead to coat crispy veggies. View Recipe Crisp cucumbers, juicy tomatoes and creamy avocado create a delicious contrast in this easy salad. Tossed with a zesty lemon-shallot vinaigrette, this salad is bright, tangy and perfectly balanced. View Recipe Ranch-roasted cauliflower is a bold, flavorful side dish that brings out the natural sweetness of cauliflower combined with an herb-packed coating. Garlic, onion and dill add a savory punch, while an optional squeeze of lemon offers a brighter flavor. View Recipe This simple carrot-and-cabbage salad is crisp and refreshing. It's tossed in a light vinaigrette made with lemon, honey and Dijon mustard, allowing the natural sweetness of the carrots and the crunch of the cabbage to shine. View Recipe This easy no-cook chickpea salad comes together in minutes. Look for precooked beets in the produce section of the grocery store. With a bright lemony-garlic dressing, this salad is the perfect side to accompany grilled chicken or roasted salmon. View Recipe This salad includes juicy raspberries, creamy avocado and crunchy walnuts, which create a delightful mix of colors and flavor. The bright, citrusy dressing sets this salad apart and complements the richness of the avocado and the walnuts. View Recipe This fresh, crunchy coleslaw uses a combination of yogurt and mayonnaise to create the creamy dressing. We use green cabbage, but red cabbage would be equally delicious. This simple side has only five ingredients (not counting salt and pepper). Bring it to your next get-together and everyone will love it. View Recipe This lemony side dish is the perfect weeknight side. We love to garnish this broccoli dish with fresh mint and oregano, but if you want to skip the fresh herbs, an extra pinch of dried herbs sprinkled over the top will work well too. View Recipe Mini bell peppers are the perfect vessel for delivering creamy bean dip with a crunchy chickpea topping in this easy snack. Crunchy chickpeas are easy to make at home, or you can buy them already prepared and flavored with spices to add your own unique twist. View Recipe This caprese salad is a fruity twist on the classic Italian dish, with juicy, ripe strawberries standing in for tomatoes. The sweet-tart flavor of strawberries pairs beautifully with fresh mozzarella, basil and a drizzle of balsamic vinegar. View Recipe This honey-mustard bean salad is the perfect combination of sweet, tangy and downright delicious flavors. Creamy cannellini beans and hearty chickpeas create the perfect base to soak up the zesty honey-mustard dressing. View Recipe Peppery arugula and tender, sweet beets are balanced by a simple vinaigrette and briny bits of feta cheese in this salad. Using cooked, peeled beets helps make prep a breeze. View Recipe This broccoli piccata offers a flavorful twist on the classic Italian dish, traditionally made with chicken. Broccoli is the star ingredient, and not only is it delicious, but it also offers fiber and anti-inflammatory benefits. It's the perfect side dish to accompany anything from roast chicken to fish. View Recipe This chile-lime roasted cauliflower is the perfect side to spice up your dinner! The combination of zesty lime and ancho chile powder creates a tangy, mildly spicy dish. View Recipe These garlic-Parmesan green beans are a quick and easy side dish made in just one skillet. They pair beautifully with anything from roasted chicken to grilled steak, baked salmon or stuffed portobello mushrooms. They're quick enough for weeknight dinners yet impressive enough to serve at a gathering. View Recipe Don't skip salting the cucumbers for this quick cucumber salad —just 10 minutes pulls out some of their excess moisture, concentrating the delicious flavor and keeping the salad from being watered down. View Recipe We love fresh summer corn when it's in season, but frozen corn makes a great year-round substitute in this quick and easy side dish. View Recipe This zucchini salad is a taste of peak-season bliss, combining sun-kissed zucchini with the creaminess of burrata cheese. Pink peppercorns offer a sweet, fruity and slightly floral taste which pairs nicely with the citrus flavors in the dressing; however, freshly ground black pepper can be used in their place. View Recipe Read the original article on EATINGWELL
Daily Mail
07-06-2025
- General
- Daily Mail
THE CANNY COOK: One-pot roasted chicken with white wine and cannellini beans
I love the tradition of a Sunday roast as much as the next person, but I think we can agree that there's just no place for it in the middle of summer. On a warm day, no one wants the oven blazing for hours, and the mad juggle that takes place 20 minutes before serving (the carving, finishing the gravy and plating the trimmings) is even less appealing in a hot kitchen. As an alternative, I've taken to pot-roasting. It's a brilliant all-in-one way to cook a joint or a whole bird, keeping the meat lovely and tender and creating lots of cooking juices in the process. It's great for tougher cuts like topside or brisket, which are much cheaper than a rib of beef. And I find that pot-roasting a chicken is an effective way to keep the breast meat nice and juicy, which I rarely achieve when roasting. This week's recipe is a delightfully simple affair, teaming the chicken with white beans and shallots, though you could pile in all sorts of vegetables – wedges of fennel and baby carrots, or swap the beans for new potatoes. I would also recommend stuffing the chicken with half a lemon and a handful of thyme, if you have them. Browning the bird at the start is probably the most arduous task, but it's worth it so you can enjoy the skin, too. METHOD Thirty minutes before cooking, take the chicken out of the fridge and season inside and out with salt. Put a large casserole (I use a 29cm oval Le Creuset, roughly 5 litres in volume) over a medium heat. Rub the chicken all over with 1 tbsp olive oil and brown in the pan, turning it every 3-4 minutes until the skin is as evenly golden as possible all over. Lift out and set aside on a plate. Add the peeled and halved shallots to the pan (along with a few unpeeled garlic cloves if you have them). Fry with a good pinch of salt for 4-5 minutes. Pour in the wine and leave to bubble for 2-3 minutes, then add 200ml chicken stock and bring to a simmer. Sit the chicken back in the pan, breast-side up, and add the drained and rinsed beans. Cover with the lid and cook over a low heat for 50 minutes or until the chicken is cooked through. Take off the heat and leave to stand for 10-20 minutes before lifting the chicken out to carve. Serve in bowls with the brothy beans. Crusty bread, mustardy mayonnaise and a green salad make good accompaniments. Do you have a great recipe for eating well and cutting food bills? Email editor@ If we print it here, we'll send you a bottle of champagne *This cost assumes you already have some basic store-cupboard ingredients. prices taken from aldi and correct at time of going to press.
BBC News
31-05-2025
- Entertainment
- BBC News
Guernsey chef wins culinary apprentice of the year award
A Guernsey apprentice said he was "honoured and surprised" to win this year's Cavagnetto/Lions Club Culinary Apprentice of the Year Guernsey Institute (TGI) said apprentice Harry Gribbens, 21, had demonstrated the "most progression and the most promise" as he was presented with the award at the Princess Royal Centre for Performing college said Harry had a "natural flair in the kitchen" and was committed to ongoing Gribbens said: "It was an honour to win such a prestigious award and such a surprise to have my name on the shield." 'Excited for future' The 21-year old, who works at Alba's in Market Square, said his passion for cooking had helped him to progress "a lot in the past year"."The whole evening was a privilege to be a part of and I'm excited to see what the future may bring," he award was presented by Mario and Carlo, sons of Piero Cavagnetto who owned the Casa Cavagnetto restaurant on the west coast of Guernsey during the Cavagnetto was a member of the island's Lions Club charity and, following his death, his family wished to create an award in his memory. Sally Warburton Ward, TGI head of department, hospitality & catering, said: "We're very grateful to Mario and Carlo Cavagnetto for their ongoing support of our young apprentices. "A huge congratulations to Harry. I look forward to seeing how his career develops in the future."
CNET
29-05-2025
- Health
- CNET
A 4-Step Guide to Making the Crispiest Air Fryer French Fries
No matter the variety you reach for -- curly, crinkle, waffle or wedge -- French fries are best when they're made in an air fryer. You don't need to mess around with a messy deep fryer or an oven that will dry out the fries, but you do need to follow a few simple rules for the absolute best air fryer French fries. Making dynamite fries, whether from fresh or frozen, is easy and painless but a few easy practices will give them an impossibly crunchy exterior while leaving the potato inside moist and delicious. Master these air fryer French fry hacks and you'll never have to negotiate a floppy shoestring or soggy tot again. Read on to find out how I make the best crispy, French fries in the air fryer with very little effort. How to make the world's crispiest air fryer fries A few techniques help me get the most out of my air fryer when I'm cooking up frozen goodies like French fries, chicken tenders and tater tots. 1. Preheat for the best crunch You don't need to preheat the air fryer but it will result in crispier fries. Alexandra Jones/CNET The hotter your air fryer is when you add your fries, the more golden brown and crisp they'll become. Not every air fryer has a preheat function but you can run yours for about five minutes at the desired temperature to get the chamber nice and hot before you add the food. 2. Use a light spritz of cooking oil A very light spritz of oil will ensure your air fryer fries don't dry out. Scott Eells/Bloomberg/Getty Images Some people swear by spraying a little of your go-to cooking oil, like canola, olive or avocado, into the basket and over frozen french fries before air frying. The idea is that the extra oil helps the food brown and crisp up. You don't need to go nuts with oil, but a light coating helps seal the potato strings in a divinely crispy crust. An oil mister or spray bottle will help with an even and light coating of oil. Watch this: Best Air Fryers: Cheap vs. Expensive 19:24 3. Avoid overcrowding the basket Try not to crowd your fries in the basket. Alexandra Jones/CNET Air fryers create convection heat by using a fan (the noise you hear when you turn the machine on) to circulate air around the food, cooking it faster and creating that crunchy exterior we want. For convection cooking to work well, your French fries need to have as much surface area exposed as possible. That means loading up batches of fries in a single layer and leaving just a little space between each piece, if possible. The result is tastier fries in a shorter cooking time. 4. Shake for even cooking Shake a few times during cooking for an even browning. David Watsky/CNET Halfway through the cooking time, pull out your air fryer's basket and give it a good shake. This will help your french fries brown more evenly. Try to get the fries back in a single layer before popping the basket back in and finishing the process. What you need for air fryer fries Frozen french fries Cooking oil like olive or canola Salt (optional) Weeknight dinners are simple when you implement the help of your air fryer. Corin Cesaric/CNET How to make air fryer french fries Preheat your air fryer to 400 degrees F for about two minutes. Spritz the air fryer basket with oil. Add the frozen fries to the basket, arranging them in a single layer. If you're using oil, spritz the fries with it. Cook the fries for 10 minutes. Pull out the air fryer basket and shake it. Rearrange the French fries in a single layer, then replace the basket and cook for 5-7 minutes more. The exact time will depend on your air fryer, the size and shape of your fries, and your preferred doneness level. Season your fries with salt, if using, and serve immediately. What to serve with air fryer french fries You can make an equally fantastic burger in the air fryer. Pamela Vachon/CNET In my world, a pile of fries served alongside a salad with a zippy vinaigrette needs no other accompaniment (except maybe a glass of wine). If you're looking to round out your meal or feed a crowd, consider serving air fryer french fries with this easy 45-minute roast chicken or this 10-minute salmon recipe (both made in the air fryer, natch). You can even cook up air fryer bacon cheeseburgers, hot dogs, or chicken thighs to accompany your french fries. Add some veggies to the plate by air-frying Brussels sprouts, cauliflower steaks, broccoli florets or shishito peppers. Air fryer fries FAQ How long do fries take in the air fryer? The cook time for air fryer french fries depends on the temperature. At 400 degrees Fahrenheit, fries usually take 15 to 20 minutes to cook. Can I put frozen french fries in the air fryer? Yes, you can air fry frozen french fries straight from the bag. Preheat the basket and avoid overcrowding for best results.
