Vegar's profile page
Recipes
Creamy Chicken and Pumpkin Pasta
By vegar
Justin Schofield
- 300 g butternut pumpkin, peeled, cut into 3cm pieces
- 250 g cherry tomatoes, halved
- 160 g penne pasta
- 2 tsp olive oil
- 250 g lean chicken breast fillets, fat trimmed, thinly sliced
- 1 medium red onion, thinly sliced
- 1 garlic clove, crushed
- 1 tbs cornflour
- 375ml can evaporated skim milk
- 6 pitted green olives in brine, sliced.
- 1/4 cup (20g) finely grated parmesan cheese
Thai-style green salad
By vegar
1. Combine the oil, juice and sauces in a jug or bowl
- 1 tsp peanut oil
- 1 tbsp fresh lime juice
- 2 tbsp sweet chilli sauce
- 2 tsp fish sauce
- 1 (130g) lebanese cucumber, seeded
- 1 medium (120g) carrot
- 1/2 medium (100g) red capsicum
- 200 g mixed salad leaves
- 1 medium (170g) red onion, sliced thinly
- 1 1/2 cups fresh coriander leaves, lightly packed
- 1 1/2 cups fresh mint leaves, lightly packed, torn if large
- 1 cup (80g) bean sprouts
- 2 tbsp toasted sesame seeds
Gluten Free Batter
By vegar
Sift 1 ½ cups gluten-free cornflour and ½ cup gluten-free rice flour into a bol
- 1 1/2 cups gluten free cornflour
- 1/2 cup gluten – free rice flour
- 1 cup cold water
- 2 egg whites
MUSTARD AND RED WINE JUS
By vegar
My Kitchen Rules
- Mustard and Red Wine Jus
- 1 tbs canola oil
- 2 eschalots, finely diced
- 125 ml (1/2 cup) red wine
- 125 ml (1/2 cup) beef stock
- 25 g butter
- 1 tbs Dijon mustard
Scallops with wilted bitter greens and Stilton dressing
By vegar
To make Stilton dressing, whisk crème fraîche, buttermilk, mustard and vinegar together in a bowl
- Salt and pepper, to season
- 8 pancetta slices, halved
- 1 tbs vegetable oil
- 16 scallops, without roe
- 30 g butter
- 4 small radicchio leaves, shredded
- 80 g baby rocket
- 1/2 lemon, juiced
- 2 tbs crème fraîche
- 2 tbs buttermilk
- 1 tsp Dijon mustard
- 1/2 tsp tarragon vinegar
- 15 g Stilton cheese, finely crumbled
Rib of Beef with an Easy Sauce Marchand
By vegar
Justine Schofield
- 3 kg Beef rib roast, on the bone and tied
- 3 sprigs of thyme
- 3 clove garlic, unpeeled
- 2 tbs extra virgin olive oil
- 2 French Shallots, finely diced
- 1/2 cup of red wine
- 70 ml veal stock
- 1/2 tbs flour
- 1/4 cup parsley finely chopped
- Salt and pepper
- 1 1/2 tbs butter
- 4 waxy potatoes
- 1 bunch of watercress, picked and washed
- 1 handful of hazelnuts, skin removed
Prawn Ravioli with Prawns and Lemon Butter Sauce
By vegar
Preheat the oven to 220°C
- Pasta dough:
- 200 g “00” flour
- 2 eggs
- 2 teaspoons olive oil
- Pinch salt
- Prawn mousse:
- 6 large tiger prawns, peeled, cleaned and roughly chopped
- 1 egg white
- 100 ml cream
- Zest of two lemons
- Pinch cayenne pepper
- Roast prawns:
- 9 large tiger prawns
- 20 g butter, softened
- Zest of one lemon
- Butter sauce:
- 25 g cold butter, chopped
- Juice of 1/2 lemon
- Fennel fronds to serve
Mushroom Persillade vol au vents with Shredded Confit of Duck
By vegar
Justine Schofield
- 4 medium sized vol au vent shells
- 2 Confit of duck leg, heated and shredded finely
- Olive oil
- 500 g Selection of mushrooms (button, Swiss brown, enoki, chestnut etc.), finely chopped
- 2 cloves garlic, finely chopped
- 25 g butter
- 1/4 cup White wine
- 100 ml cream
- juice and zest 1/2 a lemon
- 1/2 bunch of flat leaf parsley, finely chopped
Cheese Triangles
By vegar
Preheat oven to 180 C. Place feta into medium mixing bowl, mash with a fork Add the ricotta, mozzarella, egg and ...
- 200 g Feta Cheese
- 100 g Ricotta Cheese
- 1/4 cup grated mozzarella cheese
- 1 egg, lightly beaten
- white pepper to taste
- 15 sheets filo pastry
- 2 tablespoon olive oil
- 2 tablesppons butter, melted
Arancini
By vegar
Make sauce with meat. Boil Rice
- 1 lb fillet steak
- 1 bottle passata
- 1 1/2 lb rice
- 3 egg yolks chopped
- swiss cheese
- grated parmesan cheeese
- peas
- ham (chopped)
- boiled eggs (chopped)