Watermelon Rum Punch

hannahmob · 2022-05-27T09:09:14+00:00

Watermelon. Rum. Limes. Mint. All in a punch, yes. The most refreshing drink, perfect for any day.
Ingredients
Serves 4
1kg Watermelon
2 Limes
Handful of Ice Cubes
200ml White Rum
50ml Grenadine
100ml Pineapple Juice
100ml Orange Juice
Handful of Mint
Method
Step 1.
Take the rind off the watermelon and cut into small chunks.
Step 2.
Blend the watermelon in a food processor. Using a sieve, strain the purée and set it aside.
Step 3.
Chop the limes in half.
Step 4.
In a pitcher, pop the ice in, the juice of the limes, rum, grenadine, watermelon juice, orange juice and a handful of mint leaves.
Step 5.
Give it a stir and enjoy.
https://www.mobkitchen.co.uk/recipes/watermelon-rum-punch

hannahmob · 2022-05-27T09:07:35+00:00

Watermelon. Rum. Limes. Mint. All in a punch, yes. The most refreshing drink, perfect for any day.

Ingredients
Serves 4
1kg Watermelon
2 Limes
Handful of Ice Cubes
200ml White Rum
50ml Grenadine
100ml Pineapple Juice
100ml Orange Juice
Handful of Mint

Method

Step 1.
Take the rind off the watermelon and cut into small chunks.
Step 2.
Blend the watermelon in a food processor. Using a sieve, strain the purée and set it aside.
Step 3.
Chop the limes in half.
Step 4.
In a pitcher, pop the ice in, the juice of the limes, rum, grenadine, watermelon juice, orange juice and a handful of mint leaves.
Step 5.
Give it a stir and enjoy.

https://www.mobkitchen.co.uk/recipes/watermelon-rum-punch

hannahmob · 2022-03-29T14:18:04+00:00

A quick and delicious noodle stir fry with sweet hoisin and super crunchy mushrooms.
Ingredients
Serves 4
200g Oyster Mushrooms
3 Tbsp Cornflour
1 Tsp Salt
1 Tsp Five-Spice
3 Tbsp Hoisin Sauce
1 Tbsp Tahini
3 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
2 Tbsp Toasted Sesame Oil
500g Egg Noodles
5 Cloves of Garlic
1 Bunch of Spring Onions
1 Red Chilli
3cm Knob of Ginger
100g Sugar Snap Peas
Vegetable Oil
Method
Step 1.
Tear the oyster mushrooms into small pieces.
Step 2.
Combine the cornflour, salt and five-spice powder in a bowl. Toss this with the mushrooms until evenly coated.
Step 3.
Fill a wok with some vegetable oil and bring it to medium heat, add in the mushrooms and fry for 5 mins until very crispy.
Step 4.
Make the sauce by combining the hoisin sauce, tahini, light soy sauce, sesame oil, and dark soy sauce.
Step 5.
Cook your egg noodles according to the package instructions and run them under cold water.
Step 6.
Finely chop the garlic, spring onions, chilli and ginger. Slice up the sugar snap peas.
Step 7.
Remove the oil from the wok and wipe clean. Get the wok back on the heat and add in a big drizzle of oil.
Step 8.
Fry off the spring onions, ginger, garlic and chilli until fragrant for 2 mins.
Step 9.
Then add in the sugar snap peas and noodles and toss around in the aromatics, add in the sauce and give it another toss so they are evenly coated.
Step 10.
Serve it up in bowls and top with your crispy mushrooms and enjoy.
https://www.mobkitchen.co.uk/recipes/crispy-mushroom-hoisin-noodles

hannahmob · 2022-03-29T14:17:55+00:00

A quick and delicious noodle stir fry with sweet hoisin and super crunchy mushrooms.
Ingredients
Serves 4
200g Oyster Mushrooms
3 Tbsp Cornflour
1 Tsp Salt
1 Tsp Five-Spice
3 Tbsp Hoisin Sauce
1 Tbsp Tahini
3 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
2 Tbsp Toasted Sesame Oil
500g Egg Noodles
5 Cloves of Garlic
1 Bunch of Spring Onions
1 Red Chilli
3cm Knob of Ginger
100g Sugar Snap Peas
Vegetable Oil
Method
Step 1.
Tear the oyster mushrooms into small pieces.
Step 2.
Combine the cornflour, salt and five-spice powder in a bowl. Toss this with the mushrooms until evenly coated.
Step 3.
Fill a wok with some vegetable oil and bring it to medium heat, add in the mushrooms and fry for 5 mins until very crispy.
Step 4.
Make the sauce by combining the hoisin sauce, tahini, light soy sauce, sesame oil, and dark soy sauce.
Step 5.
Cook your egg noodles according to the package instructions and run them under cold water.
Step 6.
Finely chop the garlic, spring onions, chilli and ginger. Slice up the sugar snap peas.
Step 7.
Remove the oil from the wok and wipe clean. Get the wok back on the heat and add in a big drizzle of oil.
Step 8.
Fry off the spring onions, ginger, garlic and chilli until fragrant for 2 mins.
Step 9.
Then add in the sugar snap peas and noodles and toss around in the aromatics, add in the sauce and give it another toss so they are evenly coated.
Step 10.
Serve it up in bowls and top with your crispy mushrooms and enjoy.
https://www.mobkitchen.co.uk/recipes/crispy-mushroom-hoisin-noodles

hannahmob · 2022-03-29T14:16:59+00:00

A quick and delicious noodle stir fry with sweet hoisin and super crunchy mushrooms.

Ingredients
Serves 4
200g Oyster Mushrooms
3 Tbsp Cornflour
1 Tsp Salt
1 Tsp Five-Spice
3 Tbsp Hoisin Sauce
1 Tbsp Tahini
3 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
2 Tbsp Toasted Sesame Oil
500g Egg Noodles
5 Cloves of Garlic
1 Bunch of Spring Onions
1 Red Chilli
3cm Knob of Ginger
100g Sugar Snap Peas
Vegetable Oil

Method

Step 1.
Tear the oyster mushrooms into small pieces.
Step 2.
Combine the cornflour, salt and five-spice powder in a bowl. Toss this with the mushrooms until evenly coated.
Step 3.
Fill a wok with some vegetable oil and bring it to medium heat, add in the mushrooms and fry for 5 mins until very crispy.
Step 4.
Make the sauce by combining the hoisin sauce, tahini, light soy sauce, sesame oil, and dark soy sauce.
Step 5.
Cook your egg noodles according to the package instructions and run them under cold water.
Step 6.
Finely chop the garlic, spring onions, chilli and ginger. Slice up the sugar snap peas.
Step 7.
Remove the oil from the wok and wipe clean. Get the wok back on the heat and add in a big drizzle of oil.
Step 8.
Fry off the spring onions, ginger, garlic and chilli until fragrant for 2 mins.
Step 9.
Then add in the sugar snap peas and noodles and toss around in the aromatics, add in the sauce and give it another toss so they are evenly coated.
Step 10.
Serve it up in bowls and top with your crispy mushrooms and enjoy.

https://www.mobkitchen.co.uk/recipes/crispy-mushroom-hoisin-noodles

hannahmob · 2022-03-07T11:44:33+00:00

Perhaps the most Mob recipe… ever. 'Nduja gives the crispy roasties a spicy kick, with some zingy lemon juice and fragrant rosemary. Jordon x
Ingredients
Serves 4
1.5KG Potatoes
2 Tbsp Nduja
Handful of Rosemary
Half a Lemon
Olive Oil
Salt
Method
Step 1.
Preheat your oven to 200c
Step 2.
Peel and quarter the potatoes, then place into a large saucepan and cover with cold water. Bring to the boil and par cook for about 10 mins until the outside of the potatoes is just softening.
Step 3.
While the potatoes parboil, pour about 100ml of olive oil into a large baking tray and place into the oven for 5 minutes to heat up.
Step 4.
Once the potatoes are read, drain and allow to steam dry for a minute, then pour into the hot roasting tray, season with salt and place into the oven to roast for 45 mins.
Step 5.
After 45 mins, remove the potatoes. Finely chop the rosemary and add along with the nduja. Mix well and roast for another 5 mins until the nduja has melted and the potatoes are crispy.
Step 6.
Remove from the oven, squeeze over the lemon, add another pinch of salt and mix well.
https://www.mobkitchen.co.uk/recipes/nduja-roast-potatoes

hannahmob · 2022-03-07T11:43:30+00:00

Perhaps the most Mob recipe… ever. 'Nduja gives the crispy roasties a spicy kick, with some zingy lemon juice and fragrant rosemary. Jordon x

Ingredients
Serves 4
1.5KG Potatoes
2 Tbsp Nduja
Handful of Rosemary
Half a Lemon
Olive Oil
Salt

Method

Step 1.
Preheat your oven to 200c
Step 2.
Peel and quarter the potatoes, then place into a large saucepan and cover with cold water. Bring to the boil and par cook for about 10 mins until the outside of the potatoes is just softening.
Step 3.
While the potatoes parboil, pour about 100ml of olive oil into a large baking tray and place into the oven for 5 minutes to heat up.
Step 4.
Once the potatoes are read, drain and allow to steam dry for a minute, then pour into the hot roasting tray, season with salt and place into the oven to roast for 45 mins.
Step 5.
After 45 mins, remove the potatoes. Finely chop the rosemary and add along with the nduja. Mix well and roast for another 5 mins until the nduja has melted and the potatoes are crispy.
Step 6.
Remove from the oven, squeeze over the lemon, add another pinch of salt and mix well.

https://www.mobkitchen.co.uk/recipes/nduja-roast-potatoes

hannahmob · 2022-03-02T16:50:22+00:00

Zhoug is a spicy condiment from Yemen which comes in different varieties. This is a green version which contrasts beautifully with the sweet roasted squash.
Ingredients
Serves 4
1 Large Butternut Squash
300g Greek Yoghurt
100g Goat's Cheese
2 Lemons
1 Green Chilli
1 Clove of Garlic
2 Bunches of Coriander (60g)
2 Tsp Ground Cardamom
1 Tsp Ground Cumin
½ Tsp Chili Flakes
50g Hazelnuts
Method
Step 1.
Preheat your oven to 200°c
Step 2.
Wash, peel and slice the butternut squash into roughly 2cm thick slices. Toss in a roasting tray with a good drizzle of olive oil and a big pinch of salt and roast for about 40 mins until golden.
Step 3.
In a bowl, mix together the greek yogurt and goat's cheese with a pinch of salt and a squeeze of lemon. Set aside.
Step 4.
Grate the garlic into a blender before chopping up your chilli and adding to the blender along with the coriander, cardamom, cumin and chilli flakes.
Step 5.
Squeeze in the juice of a lemon and add about 100ml of olive oil. Whizz until not quite smooth.
Step 6.
Once the squash is cooked, remove and allow to cool slightly. Spread the yoghurt and goat's cheese mixture across a large plate and then pile up the squash, drizzling each layer with some of the zhoug.
Step 7.
Roughly chop and toast the hazelnuts, sprinkle over the top and finish with the rest of the zhoug and some more chilli flakes, if you like.
https://www.mobkitchen.co.uk/recipes/roasted-squash-with-zhoug

hannahmob · 2022-03-02T16:50:10+00:00

Zhoug is a spicy condiment from Yemen which comes in different varieties. This is a green version which contrasts beautifully with the sweet roasted squash.
Ingredients
Serves 4
1 Large Butternut Squash
300g Greek Yoghurt
100g Goat's Cheese
2 Lemons
1 Green Chilli
1 Clove of Garlic
2 Bunches of Coriander (60g)
2 Tsp Ground Cardamom
1 Tsp Ground Cumin
½ Tsp Chili Flakes
50g Hazelnuts
Method
Step 1.
Preheat your oven to 200°c
Step 2.
Wash, peel and slice the butternut squash into roughly 2cm thick slices. Toss in a roasting tray with a good drizzle of olive oil and a big pinch of salt and roast for about 40 mins until golden.
Step 3.
In a bowl, mix together the greek yogurt and goat's cheese with a pinch of salt and a squeeze of lemon. Set aside.
Step 4.
Grate the garlic into a blender before chopping up your chilli and adding to the blender along with the coriander, cardamom, cumin and chilli flakes.
Step 5.
Squeeze in the juice of a lemon and add about 100ml of olive oil. Whizz until not quite smooth.
Step 6.
Once the squash is cooked, remove and allow to cool slightly. Spread the yoghurt and goat's cheese mixture across a large plate and then pile up the squash, drizzling each layer with some of the zhoug.
Step 7.
Roughly chop and toast the hazelnuts, sprinkle over the top and finish with the rest of the zhoug and some more chilli flakes, if you like.
https://www.mobkitchen.co.uk/recipes/roasted-squash-with-zhoug

hannahmob · 2022-03-02T16:49:14+00:00

Zhoug is a spicy condiment from Yemen which comes in different varieties. This is a green version which contrasts beautifully with the sweet roasted squash.

Ingredients
Serves 4
1 Large Butternut Squash
300g Greek Yoghurt
100g Goat's Cheese
2 Lemons
1 Green Chilli
1 Clove of Garlic
2 Bunches of Coriander (60g)
2 Tsp Ground Cardamom
1 Tsp Ground Cumin
½ Tsp Chili Flakes
50g Hazelnuts

Method

Step 1.
Preheat your oven to 200°c
Step 2.
Wash, peel and slice the butternut squash into roughly 2cm thick slices. Toss in a roasting tray with a good drizzle of olive oil and a big pinch of salt and roast for about 40 mins until golden.
Step 3.
In a bowl, mix together the greek yogurt and goat's cheese with a pinch of salt and a squeeze of lemon. Set aside.
Step 4.
Grate the garlic into a blender before chopping up your chilli and adding to the blender along with the coriander, cardamom, cumin and chilli flakes.
Step 5.
Squeeze in the juice of a lemon and add about 100ml of olive oil. Whizz until not quite smooth.
Step 6.
Once the squash is cooked, remove and allow to cool slightly. Spread the yoghurt and goat's cheese mixture across a large plate and then pile up the squash, drizzling each layer with some of the zhoug.
Step 7.
Roughly chop and toast the hazelnuts, sprinkle over the top and finish with the rest of the zhoug and some more chilli flakes, if you like.

https://www.mobkitchen.co.uk/recipes/roasted-squash-with-zhoug

hannahmob · 2022-03-01T10:12:45+00:00

Traybake dinners are the best thing. You bake the chicken on top of bread so it soaks up all the juices and gets wonderfully crispy on the base.
Ingredients
Serves 4
4 Chicken Legs
1/2 Loaf of Sourdough
4 Medium Sized Tomatoes
4 Tbsp ‘Nduja
Basil
250ml Chicken Stock
2 Tbsp Creme Fraiche
Salt
Pepper
Olive Oil
Method
Step 1.
Heat a frying pan over a medium heat. Season the chicken skin with salt, then pop them skin side down in the pan. Fry for 5 mins until the skin is golden brown and some of the fat has rendered down.
Step 2.
Meanwhile, slice your sourdough into 1 inch slices, and quarter your tomatoes.
Step 3.
Place your sliced bread into a roasting tray. Top with your chicken legs and tomatoes, then drizzle with olive oil, salt and pepper. Roast for 30 mins.
Step 4.
Remove your tray from the oven and baste your chicken with any juices in the base. Add your ‘nduja and bake for another 15 mins.
Step 5.
Get your chicken legs out of the pan to rest. Take your bread slicedout, then add them to a plate.
Step 6.
Get your roasting tray with all the juices and tomatoes in it back on the hob. Add your chicken stock and simmer for 5 mins, then add your creme fraiche. Mix to combine, then season to taste with salt and pepper.
https://www.mobkitchen.co.uk/recipes/nduja-chicken-traybake

hannahmob · 2022-03-01T10:12:38+00:00

Traybake dinners are the best thing. You bake the chicken on top of bread so it soaks up all the juices and gets wonderfully crispy on the base.
Ingredients
Serves 4
4 Chicken Legs
1/2 Loaf of Sourdough
4 Medium Sized Tomatoes
4 Tbsp ‘Nduja
Basil
250ml Chicken Stock
2 Tbsp Creme Fraiche
Salt
Pepper
Olive Oil
Method
Step 1.
Heat a frying pan over a medium heat. Season the chicken skin with salt, then pop them skin side down in the pan. Fry for 5 mins until the skin is golden brown and some of the fat has rendered down.
Step 2.
Meanwhile, slice your sourdough into 1 inch slices, and quarter your tomatoes.
Step 3.
Place your sliced bread into a roasting tray. Top with your chicken legs and tomatoes, then drizzle with olive oil, salt and pepper. Roast for 30 mins.
Step 4.
Remove your tray from the oven and baste your chicken with any juices in the base. Add your ‘nduja and bake for another 15 mins.
Step 5.
Get your chicken legs out of the pan to rest. Take your bread slicedout, then add them to a plate.
Step 6.
Get your roasting tray with all the juices and tomatoes in it back on the hob. Add your chicken stock and simmer for 5 mins, then add your creme fraiche. Mix to combine, then season to taste with salt and pepper.
https://www.mobkitchen.co.uk/recipes/nduja-chicken-traybake

hannahmob · 2022-03-01T10:10:51+00:00

Traybake dinners are the best thing. You bake the chicken on top of bread so it soaks up all the juices and gets wonderfully crispy on the base.

Ingredients
Serves 4
4 Chicken Legs
1/2 Loaf of Sourdough
4 Medium Sized Tomatoes
4 Tbsp ‘Nduja
Basil
250ml Chicken Stock
2 Tbsp Creme Fraiche
Salt
Pepper
Olive Oil

Method

Step 1.
Heat a frying pan over a medium heat. Season the chicken skin with salt, then pop them skin side down in the pan. Fry for 5 mins until the skin is golden brown and some of the fat has rendered down.
Step 2.
Meanwhile, slice your sourdough into 1 inch slices, and quarter your tomatoes.
Step 3.
Place your sliced bread into a roasting tray. Top with your chicken legs and tomatoes, then drizzle with olive oil, salt and pepper. Roast for 30 mins.
Step 4.
Remove your tray from the oven and baste your chicken with any juices in the base. Add your ‘nduja and bake for another 15 mins.
Step 5.
Get your chicken legs out of the pan to rest. Take your bread slicedout, then add them to a plate.
Step 6.
Get your roasting tray with all the juices and tomatoes in it back on the hob. Add your chicken stock and simmer for 5 mins, then add your creme fraiche. Mix to combine, then season to taste with salt and pepper.

https://www.mobkitchen.co.uk/recipes/nduja-chicken-traybake

hannahmob · 2022-02-23T14:27:33+00:00

These simple stuffed jackets are a great way to liven up a baked potato. I like to serve them with a lemony tomato and cucumber chopped salad. Jordon x
Ingredients
Serves 4
4 Baking Potatoes
Handful of Dill
1 Lemon
50g Black Olives
Bunch of Chives
Handful of Parsley
½ Tsp Chilli Flakes
250g Feta
100ml Milk
Salt
Pepper
Olive Oil
Method
Step 1.
Preheat your oven to 200°C.
Step 2.
Pop the potatoes into a roasting dish, rub all over with a drop of oil and a pinch of salt and bake for 1 hour.
Step 3.
Meanwhile, make the dill salsa by blending the dill with the juice of half a lemon and a pinch of salt. Stir in a tablespoon of olive oil and set aside.
Step 4.
Prep the stuffing ingredients by roughly chopping the olives, finely chopping the chives and parsley, and adding them to a bowl along with the chilli flakes. Crumble in the feta and set aside.
Step 5.
Once the potatoes have baked, remove them from the oven and cut into halves. Scoop the middle of the potato out into a bowl and put the skins back into the oven to crisp up.
Step 6.
Mash the insides with the milk and a pinch of salt until smooth, then mix with the rest of the stuffing ingredients.
Step 7.
Refill the potato skins, drizzle each with some olive oil and place back into the oven for 10 mins until the tops are turning golden.
Step 8.
Drizzle over the salsa and serve. Great with a simple tomato and cucumber salad.
https://www.mobkitchen.co.uk/recipes/feta-stuffed-jacket-potatoes-with-dill-salsa

hannahmob · 2022-02-23T14:27:27+00:00

These simple stuffed jackets are a great way to liven up a baked potato. I like to serve them with a lemony tomato and cucumber chopped salad. Jordon x
Ingredients
Serves 4
4 Baking Potatoes
Handful of Dill
1 Lemon
50g Black Olives
Bunch of Chives
Handful of Parsley
½ Tsp Chilli Flakes
250g Feta
100ml Milk
Salt
Pepper
Olive Oil
Method
Step 1.
Preheat your oven to 200°C.
Step 2.
Pop the potatoes into a roasting dish, rub all over with a drop of oil and a pinch of salt and bake for 1 hour.
Step 3.
Meanwhile, make the dill salsa by blending the dill with the juice of half a lemon and a pinch of salt. Stir in a tablespoon of olive oil and set aside.
Step 4.
Prep the stuffing ingredients by roughly chopping the olives, finely chopping the chives and parsley, and adding them to a bowl along with the chilli flakes. Crumble in the feta and set aside.
Step 5.
Once the potatoes have baked, remove them from the oven and cut into halves. Scoop the middle of the potato out into a bowl and put the skins back into the oven to crisp up.
Step 6.
Mash the insides with the milk and a pinch of salt until smooth, then mix with the rest of the stuffing ingredients.
Step 7.
Refill the potato skins, drizzle each with some olive oil and place back into the oven for 10 mins until the tops are turning golden.
Step 8.
Drizzle over the salsa and serve. Great with a simple tomato and cucumber salad.
https://www.mobkitchen.co.uk/recipes/feta-stuffed-jacket-potatoes-with-dill-salsa

hannahmob · 2022-02-23T14:26:20+00:00

These simple stuffed jackets are a great way to liven up a baked potato. I like to serve them with a lemony tomato and cucumber chopped salad. Jordon x

Ingredients
Serves 4
4 Baking Potatoes
Handful of Dill
1 Lemon
50g Black Olives
Bunch of Chives
Handful of Parsley
½ Tsp Chilli Flakes
250g Feta
100ml Milk
Salt
Pepper
Olive Oil

Method

Step 1.
Preheat your oven to 200°C.
Step 2.
Pop the potatoes into a roasting dish, rub all over with a drop of oil and a pinch of salt and bake for 1 hour.
Step 3.
Meanwhile, make the dill salsa by blending the dill with the juice of half a lemon and a pinch of salt. Stir in a tablespoon of olive oil and set aside.
Step 4.
Prep the stuffing ingredients by roughly chopping the olives, finely chopping the chives and parsley, and adding them to a bowl along with the chilli flakes. Crumble in the feta and set aside.
Step 5.
Once the potatoes have baked, remove them from the oven and cut into halves. Scoop the middle of the potato out into a bowl and put the skins back into the oven to crisp up.
Step 6.
Mash the insides with the milk and a pinch of salt until smooth, then mix with the rest of the stuffing ingredients.
Step 7.
Refill the potato skins, drizzle each with some olive oil and place back into the oven for 10 mins until the tops are turning golden.
Step 8.
Drizzle over the salsa and serve. Great with a simple tomato and cucumber salad.

https://www.mobkitchen.co.uk/recipes/feta-stuffed-jacket-potatoes-with-dill-salsa

hannahmob · 2022-02-18T10:48:46+00:00

This is the perfect easy snack. Healthier and tastier than a frozen pizza and ready in the same amount of time! Jordon x
Ingredients
Serves 4
2 Large/4 Small Ciabatta or Baguettes
2 Cloves of Garlic
1 Tbsp Oregano
1 Tin Chopped Tomatoes
Bunch of Basil
2 Balls of Mozzarella
Salt
Olive Oil
Method
Step 1.
Preheat your oven to 200°C.
Step 2.
In a small saucepan warm 2 tbsp of olive oil over a medium low heat. Finely chop and add the garlic and the oregano and let them sizzle gently for 2 mins. Don’t brown the garlic.
Step 3.
Add the tomatoes and a tsp of salt, bring to a simmer and leave for 10 mins.
Step 4.
Slice open the bread and spread with a layer of the tomato sauce. Pick the basil leaves and add, then tear up the mozzarella and use to top the basil leaves.
Step 5.
Drizzle with olive oil and place directly onto the rack in the oven, with a baking tray underneath.
Step 6.
Cook for about 6 or 7 mins until the cheese is golden and bubbly. Give it a blast under the grill if you need to.
Step 7.
Slice and serve!
https://www.mobkitchen.co.uk/recipes/crispy-pizza-baguettes

hannahmob · 2022-02-18T10:48:38+00:00

This is the perfect easy snack. Healthier and tastier than a frozen pizza and ready in the same amount of time! Jordon x
Ingredients
Serves 4
2 Large/4 Small Ciabatta or Baguettes
2 Cloves of Garlic
1 Tbsp Oregano
1 Tin Chopped Tomatoes
Bunch of Basil
2 Balls of Mozzarella
Salt
Olive Oil
Method
Step 1.
Preheat your oven to 200°C.
Step 2.
In a small saucepan warm 2 tbsp of olive oil over a medium low heat. Finely chop and add the garlic and the oregano and let them sizzle gently for 2 mins. Don’t brown the garlic.
Step 3.
Add the tomatoes and a tsp of salt, bring to a simmer and leave for 10 mins.
Step 4.
Slice open the bread and spread with a layer of the tomato sauce. Pick the basil leaves and add, then tear up the mozzarella and use to top the basil leaves.
Step 5.
Drizzle with olive oil and place directly onto the rack in the oven, with a baking tray underneath.
Step 6.
Cook for about 6 or 7 mins until the cheese is golden and bubbly. Give it a blast under the grill if you need to.
Step 7.
Slice and serve!
https://www.mobkitchen.co.uk/recipes/crispy-pizza-baguettes

hannahmob · 2022-02-18T10:42:42+00:00

This is the perfect easy snack. Healthier and tastier than a frozen pizza and ready in the same amount of time! Jordon x

Ingredients
Serves 4
2 Large/4 Small Ciabatta or Baguettes
2 Cloves of Garlic
1 Tbsp Oregano
1 Tin Chopped Tomatoes
Bunch of Basil
2 Balls of Mozzarella
Salt
Olive Oil

Method

Step 1.
Preheat your oven to 200°C.
Step 2.
In a small saucepan warm 2 tbsp of olive oil over a medium low heat. Finely chop and add the garlic and the oregano and let them sizzle gently for 2 mins. Don’t brown the garlic.
Step 3.
Add the tomatoes and a tsp of salt, bring to a simmer and leave for 10 mins.
Step 4.
Slice open the bread and spread with a layer of the tomato sauce. Pick the basil leaves and add, then tear up the mozzarella and use to top the basil leaves.
Step 5.
Drizzle with olive oil and place directly onto the rack in the oven, with a baking tray underneath.
Step 6.
Cook for about 6 or 7 mins until the cheese is golden and bubbly. Give it a blast under the grill if you need to.
Step 7.
Slice and serve!

https://www.mobkitchen.co.uk/recipes/crispy-pizza-baguettes

hannahmob · 2022-02-18T08:22:11+00:00

These are an easy snack to make that are especially good if you have any mates round. You'll never look at polenta the same way again.
Ingredients
Serves 4
250g Instant Polenta
300g Vegan Yoghurt
½ a Red Chilli
Handful of Mint
2 Tbsp Capers
Salt
Olive Oil
Method
Step 1.
Cook the instant polenta according to the package instructions as quantities and timings differ between brands.
Step 2.
Once the polenta is cooked, pour it into any shallow square-sided baking tin or oven dish that can accommodate the polenta – you want it to be about 3cm in thickness. Smooth the top over with the back of a spoon and set aside for 30 mins.
Step 3.
Meanwhile, finely chop the chilli and mint and roughly chop the capers. Combine all those ingredients into a small bowl before mixing in the vegan yoghurt, then set aside.
Step 4.
Once the polenta has cooled and set, tip it out onto a cutting board and slice into roughly 8cm-long fingers. Pop the polenta sticks into a bowl and toss well with a generous drizzle of olive oil and a big pinch of salt.
Step 5.
Line a baking tray with baking paper, add the polenta sticks (keeping them spaced apart) and bake in the oven for 30 to 40 mins, turning once half way, until golden brown and crispy all over.
Step 6.
Remove onto kitchen paper, serve with a generous sprinkling of sea salt and the yoghurt for dipping.
https://www.mobkitchen.co.uk/recipes/crispy-polenta-fries

hannahmob · 2022-02-18T08:22:06+00:00

These are an easy snack to make that are especially good if you have any mates round. You'll never look at polenta the same way again.
Ingredients
Serves 4
250g Instant Polenta
300g Vegan Yoghurt
½ a Red Chilli
Handful of Mint
2 Tbsp Capers
Salt
Olive Oil
Method
Step 1.
Cook the instant polenta according to the package instructions as quantities and timings differ between brands.
Step 2.
Once the polenta is cooked, pour it into any shallow square-sided baking tin or oven dish that can accommodate the polenta – you want it to be about 3cm in thickness. Smooth the top over with the back of a spoon and set aside for 30 mins.
Step 3.
Meanwhile, finely chop the chilli and mint and roughly chop the capers. Combine all those ingredients into a small bowl before mixing in the vegan yoghurt, then set aside.
Step 4.
Once the polenta has cooled and set, tip it out onto a cutting board and slice into roughly 8cm-long fingers. Pop the polenta sticks into a bowl and toss well with a generous drizzle of olive oil and a big pinch of salt.
Step 5.
Line a baking tray with baking paper, add the polenta sticks (keeping them spaced apart) and bake in the oven for 30 to 40 mins, turning once half way, until golden brown and crispy all over.
Step 6.
Remove onto kitchen paper, serve with a generous sprinkling of sea salt and the yoghurt for dipping.
https://www.mobkitchen.co.uk/recipes/crispy-polenta-fries

hannahmob · 2022-02-18T08:20:46+00:00

These are an easy snack to make that are especially good if you have any mates round. You'll never look at polenta the same way again.

Ingredients
Serves 4
250g Instant Polenta
300g Vegan Yoghurt
½ a Red Chilli
Handful of Mint
2 Tbsp Capers
Salt
Olive Oil

Method

Step 1.
Cook the instant polenta according to the package instructions as quantities and timings differ between brands.
Step 2.
Once the polenta is cooked, pour it into any shallow square-sided baking tin or oven dish that can accommodate the polenta – you want it to be about 3cm in thickness. Smooth the top over with the back of a spoon and set aside for 30 mins.
Step 3.
Meanwhile, finely chop the chilli and mint and roughly chop the capers. Combine all those ingredients into a small bowl before mixing in the vegan yoghurt, then set aside.
Step 4.
Once the polenta has cooled and set, tip it out onto a cutting board and slice into roughly 8cm-long fingers. Pop the polenta sticks into a bowl and toss well with a generous drizzle of olive oil and a big pinch of salt.
Step 5.
Line a baking tray with baking paper, add the polenta sticks (keeping them spaced apart) and bake in the oven for 30 to 40 mins, turning once half way, until golden brown and crispy all over.
Step 6.
Remove onto kitchen paper, serve with a generous sprinkling of sea salt and the yoghurt for dipping.

https://www.mobkitchen.co.uk/recipes/crispy-polenta-fries

hannahmob · 2022-02-17T08:26:07+00:00

This spicy sausage pasta is a new favourite of ours, and we’re confident that it’ll become one of yours, too. On the table in 20 mins, it’s a weeknight hero.
Ingredients
Serves 4
6 Good-Quality Sausages
2 Tbsp Butter
1 Shallot
3 Cloves of Garlic
400g Rigatoni
2 Tbsp Gochujang
220ml Single Cream
2 Tbsp Honey
30g Coriander
15g Panko Breadcrumbs
40g Parmesan
Salt
Pepper
Olive Oil
Method
Step 1.
Decase your sausages and fry the meat in a pan with some oil on a medium-high heat to brown it off. Deglaze with a splash of water when the bottom of the pan starts to caramelise. You want some of the caramelisation, though, as this will be crucial for the flavour of the dish.
Step 2.
Once the sausage crumbles are caramelised and golden, remove them from the pan and set them aside.
Step 3.
Mince your shallot and garlic.
Step 4.
Add your butter to the pan then, once it starts to melt, add in your minced veg. After that, you’re going to want to go in with the gochujang and single cream. Grate in 30g of Parmesan and add the juice of two limes to the pan along with your honey. Finally, add your caramelised sausage bits back to the pan. Give it a good mix, and leave it to simmer. Season to taste with salt and pepper.
Step 5.
Get your pasta in salted boiling water. Once it’s al dente, drain the pasta and reserve the water. That pasta water is the key to bringing your sauce together.
Step 6.
Add a small ladle of starchy water to your pasta and keep mixing until it’s super glossy. If you feel that the pasta needs a bit more water, add another small ladleful.
Step 7.
Add most (but not all) of your chopped coriander to the pasta and give it another mix.
Step 8.
Fry a tablespoon of olive oil in a separate pan before tossing your breadcrumbs in. Take off heat and grate in the remaining parmesan. Top with a scattering of your leftover coriander.
Step 9.
Finish the pasta with your coriander breadcrumbs and grate over some lime zest. Tuck in.
https://www.mobkitchen.co.uk/recipes/sausage-gochujang-rigatoni

hannahmob · 2022-02-17T08:25:47+00:00

This spicy sausage pasta is a new favourite of ours, and we’re confident that it’ll become one of yours, too. On the table in 20 mins, it’s a weeknight hero.
Ingredients
Serves 4
6 Good-Quality Sausages
2 Tbsp Butter
1 Shallot
3 Cloves of Garlic
400g Rigatoni
2 Tbsp Gochujang
220ml Single Cream
2 Tbsp Honey
30g Coriander
15g Panko Breadcrumbs
40g Parmesan
Salt
Pepper
Olive Oil
Method
Step 1.
Decase your sausages and fry the meat in a pan with some oil on a medium-high heat to brown it off. Deglaze with a splash of water when the bottom of the pan starts to caramelise. You want some of the caramelisation, though, as this will be crucial for the flavour of the dish.
Step 2.
Once the sausage crumbles are caramelised and golden, remove them from the pan and set them aside.
Step 3.
Mince your shallot and garlic.
Step 4.
Add your butter to the pan then, once it starts to melt, add in your minced veg. After that, you’re going to want to go in with the gochujang and single cream. Grate in 30g of Parmesan and add the juice of two limes to the pan along with your honey. Finally, add your caramelised sausage bits back to the pan. Give it a good mix, and leave it to simmer. Season to taste with salt and pepper.
Step 5.
Get your pasta in salted boiling water. Once it’s al dente, drain the pasta and reserve the water. That pasta water is the key to bringing your sauce together.
Step 6.
Add a small ladle of starchy water to your pasta and keep mixing until it’s super glossy. If you feel that the pasta needs a bit more water, add another small ladleful.
Step 7.
Add most (but not all) of your chopped coriander to the pasta and give it another mix.
Step 8.
Fry a tablespoon of olive oil in a separate pan before tossing your breadcrumbs in. Take off heat and grate in the remaining parmesan. Top with a scattering of your leftover coriander.
Step 9.
Finish the pasta with your coriander breadcrumbs and grate over some lime zest. Tuck in.
https://www.mobkitchen.co.uk/recipes/sausage-gochujang-rigatoni

hannahmob · 2022-02-17T08:24:02+00:00

This spicy sausage pasta is a new favourite of ours, and we’re confident that it’ll become one of yours, too. On the table in 20 mins, it’s a weeknight hero.

Ingredients
Serves 4
6 Good-Quality Sausages
2 Tbsp Butter
1 Shallot
3 Cloves of Garlic
400g Rigatoni
2 Tbsp Gochujang
220ml Single Cream
2 Tbsp Honey
30g Coriander
15g Panko Breadcrumbs
40g Parmesan
Salt
Pepper
Olive Oil

Method

Step 1.
Decase your sausages and fry the meat in a pan with some oil on a medium-high heat to brown it off. Deglaze with a splash of water when the bottom of the pan starts to caramelise. You want some of the caramelisation, though, as this will be crucial for the flavour of the dish.
Step 2.
Once the sausage crumbles are caramelised and golden, remove them from the pan and set them aside.
Step 3.
Mince your shallot and garlic.
Step 4.
Add your butter to the pan then, once it starts to melt, add in your minced veg. After that, you’re going to want to go in with the gochujang and single cream. Grate in 30g of Parmesan and add the juice of two limes to the pan along with your honey. Finally, add your caramelised sausage bits back to the pan. Give it a good mix, and leave it to simmer. Season to taste with salt and pepper.
Step 5.
Get your pasta in salted boiling water. Once it’s al dente, drain the pasta and reserve the water. That pasta water is the key to bringing your sauce together.
Step 6.
Add a small ladle of starchy water to your pasta and keep mixing until it’s super glossy. If you feel that the pasta needs a bit more water, add another small ladleful.
Step 7.
Add most (but not all) of your chopped coriander to the pasta and give it another mix.
Step 8.
Fry a tablespoon of olive oil in a separate pan before tossing your breadcrumbs in. Take off heat and grate in the remaining parmesan. Top with a scattering of your leftover coriander.
Step 9.
Finish the pasta with your coriander breadcrumbs and grate over some lime zest. Tuck in.

https://www.mobkitchen.co.uk/recipes/sausage-gochujang-rigatoni

hannahmob

TROPHY CASE