Maudie's Meanders

3 eggs, as fresh as possible, preferably organic and free-range, room temperature 2 knobs unsalted butter 1 tsp finely, freshly grated parmesan (or vegetarian alternative) Richard used Grana Padano To cook with herbs 2-3 chopped tarragon leaves 1 tbsp each snipped chives and chopped chervil or parsley To cook with cheese 3 rounded tbsp finely grated gruyère Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the parmesan and a little salt and pepper, and pour into the pan. Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the ...

    Ingredients 1 tablespoon olive oil 1 medium red onion, thinly sliced 2 stalks celery, thinly sliced 3 cloves garlic, thinly sliced 1 teaspoon smoked paprika 2 tablespoons no-added-salt tomato paste ½ cup white wine 4 large tomatoes, chopped (Richard used a 400gr can of premium quality chopped tomatoes) 400g can black beans, rinsed, drained 500g seafood marinara mix (Ingham Rd Seafoods insisted that Richard take 750gr, including yummy scallops, for the price of 500gr, because "I remember you, you buy your oysters from us." 😊 2 tablespoons chopped fresh flat-leaf parsley 2 cups steamed green beans (fresh or frozen) and courgette pieces, to serve 4 slices toasted grainy sourdough, to serve Instructions In a large saucepan, heat oil over medium heat. Gently fry onion and celery for 5 minutes, or until softened. Add garlic and paprika and cook, stirring, for 1 minute, or until fragrant. Add tomato paste and cook, stirring, for 1 minute. Add wine and simmer until reduced by ha...

  Bit of a cheat, because the curry sauce is ready made. 1 x 375g Passage to India (World Curries) Sri Lankan Curry simmer sauce https://auspantry.com/collections/simmer-sauces/products/passage-to-sri-lanka-chicken-curry-simmer-sauce 1 tbsp vegetable oil - Richard used olive oil 4 lamb shanks  2 red onions, sliced into thick wedges  1 aubergine (300g), cut into 5cm chunks. OK, eggplant you philistines. 1/3 cup (80mL) chicken stock. Richard thinks a bit more. Roti, to serve.    Richard thinks that's not necessary. Optional:  Cashew and Curry Leaf Topping   Richard thinks you should do this, with ghee. 1 tbsp ghee or coconut oil  1/3 cup (50g) cashews   Richard used chopped (he chopped then himself) macadamias. 2 branches of fresh curry leaves Heat oil in a large frying pan over medium-high heat. Cook lamb shanks for 5 minutes. Transfer to a plate. Add onion, aubergine, Sri Lankan Chicken Curry Simmer Sauce and stock to slow cooker. Place lamb ...

Serves 4. Adapt for more/fewer guests. 500gr  sirloin steak, cut into 1-inch cubes 200 gr  button mushrooms, sliced ¼   cup   Worcestershire sauce 1   tablespoon   olive oil 1   teaspoon   parsley flakes 1   teaspoon   paprika 1   teaspoon   crushed Chile flakes Combine steak, mushrooms, Worcestershire sauce, olive oil, parsley, paprika, and chile flakes in a bowl. Cover and refrigerate for at least 4 hours or overnight. Remove from refrigerator 30 minutes prior to cooking. Preheat air fryer to 200 degrees C. Drain and discard marinade from the steak mixture. Place steak and mushrooms into the basket of the air fryer. Cook in the preheated air fryer for 5 minutes. Toss and cook 5 additional minutes. Transfer steak and mushrooms to a serving plate and let rest 5 minutes. I'm serving with Ben's Korean bbq rice, and a steamed green veg which I haven't decided on yet.

Linguine all’amatriciana  Serves 2. Multiply ingredients for more people, timings aren't affected. 1 tbs olive oil 1 00g thinly sliced pancetta or smoked streaky bacon, cut into strips (Richard's note, look for crumbed pancetta or bacon) 1  red onion, finely chopped 1  small dried chilli, finely chopped (or 1/2 tsp dried chilli flakes) 1  garlic cloves, finely chopped 200 ml red wine 4 00g good-quality canned chopped tomatoes 25 0g linguine or other dried long pasta. (Richard's note, use good stuff) Finely grated parmesan, to serve Heat the olive oil in a heavy-based saucepan over medium-low heat. Add the pancetta and cook, stirring occasionally, for 5 minutes or until it starts to become crisp.    Reduce the heat to low, add the onion and cook, stirring, for 10 minutes or until the onion is soft – this is what the Italians refer to as the soffritto, or flavour base. Add the dried chilli and garlic and cook for a further 2-3 minutes. Add the red wine, incre...