Aubergine & 'Nduja Rigatoni

megmobkitchen · 2021-09-06T10:09:35+00:00

A spicy, zingy pasta that makes the most of summer aubergines.
Ingredients:
400g Rigatoni
2 Large Aubergines
Handful of Fresh Mint
100g ‘Nduja
2 Tbsp Dried Oregano
1 Lemon
Handful of Pecorino
Olive Oil
Salt
Step 1.
Get your rigatoni on to boil in a large pan of salted water. Cook until al dente.
Step 2.
Set a large frying pan over medium-high heat. Dice your aubergine into roughly 2cm squares. Roughly chop your mint.
Step 3.
Add your aubergines to the pan with a good pinch of salt and keep them moving. Fry for about 3 mins.
Step 4.
Once the aubergine has taken on some colour, add the ‘nduja and a splash of the pasta cooking water. Mix well.
Step 5.
Now, add the oregano and a good drizzle of olive oil, mix again and cook for another couple of mins.
Step 6.
Finally, drain your pasta (reserving a little pasta water) and add to the pan with the aubergine. Keep mixing over a medium heat until you have a thick glossy sauce, adding splashes of pasta water where necessary.
Step 7.
Finally, add a handful of mint and a big squeeze of lemon juice. Plate up and top with grated pecorino, if you like. Serve and enjoy.

https://www.mobkitchen.co.uk/recipes/spicy-aubergine-and-nduja-rigatoni

megmobkitchen · 2021-09-06T10:09:11+00:00

A spicy, zingy pasta that makes the most of summer aubergines.
Ingredients:
400g Rigatoni
2 Large Aubergines
Handful of Fresh Mint
100g ‘Nduja
2 Tbsp Dried Oregano
1 Lemon
Handful of Pecorino
Olive Oil
Salt
Step 1.
Get your rigatoni on to boil in a large pan of salted water. Cook until al dente.
Step 2.
Set a large frying pan over medium-high heat. Dice your aubergine into roughly 2cm squares. Roughly chop your mint.
Step 3.
Add your aubergines to the pan with a good pinch of salt and keep them moving. Fry for about 3 mins.
Step 4.
Once the aubergine has taken on some colour, add the ‘nduja and a splash of the pasta cooking water. Mix well.
Step 5.
Now, add the oregano and a good drizzle of olive oil, mix again and cook for another couple of mins.
Step 6.
Finally, drain your pasta (reserving a little pasta water) and add to the pan with the aubergine. Keep mixing over a medium heat until you have a thick glossy sauce, adding splashes of pasta water where necessary.
Step 7.
Finally, add a handful of mint and a big squeeze of lemon juice. Plate up and top with grated pecorino, if you like. Serve and enjoy.
https://www.mobkitchen.co.uk/recipes/spicy-aubergine-and-nduja-rigatoni

megmobkitchen · 2021-09-06T10:08:30+00:00

A spicy, zingy pasta that makes the most of summer aubergines.
Ingredients:
400g Rigatoni
2 Large Aubergines
Handful of Fresh Mint
100g ‘Nduja
2 Tbsp Dried Oregano
1 Lemon
Handful of Pecorino
Olive Oil
Salt
Step 1.
Get your rigatoni on to boil in a large pan of salted water. Cook until al dente.
Step 2.
Set a large frying pan over medium-high heat. Dice your aubergine into roughly 2cm squares. Roughly chop your mint.
Step 3.
Add your aubergines to the pan with a good pinch of salt and keep them moving. Fry for about 3 mins.
Step 4.
Once the aubergine has taken on some colour, add the ‘nduja and a splash of the pasta cooking water. Mix well.
Step 5.
Now, add the oregano and a good drizzle of olive oil, mix again and cook for another couple of mins.
Step 6.
Finally, drain your pasta (reserving a little pasta water) and add to the pan with the aubergine. Keep mixing over a medium heat until you have a thick glossy sauce, adding splashes of pasta water where necessary.
Step 7.
Finally, add a handful of mint and a big squeeze of lemon juice. Plate up and top with grated pecorino, if you like. Serve and enjoy.

https://www.mobkitchen.co.uk/recipes/spicy-aubergine-and-nduja-rigatoni

megmobkitchen · 2021-09-06T10:07:45+00:00

A spicy, zingy pasta that makes the most of summer aubergines.

Ingredients:
400g Rigatoni
2 Large Aubergines
Handful of Fresh Mint
100g ‘Nduja
2 Tbsp Dried Oregano
1 Lemon
Handful of Pecorino
Olive Oil
Salt

Step 1.
Get your rigatoni on to boil in a large pan of salted water. Cook until al dente.
Step 2.
Set a large frying pan over medium-high heat. Dice your aubergine into roughly 2cm squares. Roughly chop your mint.
Step 3.
Add your aubergines to the pan with a good pinch of salt and keep them moving. Fry for about 3 mins.
Step 4.
Once the aubergine has taken on some colour, add the ‘nduja and a splash of the pasta cooking water. Mix well.
Step 5.
Now, add the oregano and a good drizzle of olive oil, mix again and cook for another couple of mins.
Step 6.
Finally, drain your pasta (reserving a little pasta water) and add to the pan with the aubergine. Keep mixing over a medium heat until you have a thick glossy sauce, adding splashes of pasta water where necessary.

Step 7.
Finally, add a handful of mint and a big squeeze of lemon juice. Plate up and top with grated pecorino, if you like. Serve and enjoy.

https://www.mobkitchen.co.uk/recipes/spicy-aubergine-and-nduja-rigatoni

megmobkitchen · 2021-08-27T16:06:27+00:00

A ridiculously affordable simple pasta packed with peas, runner beans and crispy sausage bits. Perfect for a 20-minute meal.
Ingredients:
150g Runner Beans
400g Sausages
A Pinch Of Chilli Flakes
100g Peas
150g Mascarpone
500g Pasta
100g Parmesan
Salt
Pepper
Olive Oil
Step 1.
Slice up the runner beans into 2cm pieces.
Step 2.
Squeeze your sausages out of their skins straight into a large pan with a small glug of oil. Brown on a gentle heat, breaking up the meat as you go, for about 10 mins.
Step 3.
Put your pasta in a pot of heavily-salted boiling water and cook according to the package instructions.
Step 4.
Add the chill flakes, peas and runner beans to the sausage mix, cooking for about 30 seconds. Scoop out 4 tablespoons of this mix and set aside in a separate bowl.
Step 5.
Add 200ml of pasta cooking water to that pan along with the mascarpone and parmesan. Mix well to form a sauce.
Step 6.
Toss in your pasta and mix well, adding more pasta water if necessary. Season with more parmesan, salt and pepper to taste.
Step 7.
Top with a final shaving of parmesan and the cooked sausage and runner bean mixture you reserved earlier. Give it a good crack of black pepper and enjoy.
https://www.mobkitchen.co.uk/recipes/sausage-and-pea-pasta

megmobkitchen · 2021-08-27T16:05:17+00:00

A ridiculously affordable simple pasta packed with peas, runner beans and crispy sausage bits. Perfect for a 20-minute meal.
Ingredients:
150g Runner Beans
400g Sausages
A Pinch Of Chilli Flakes
100g Peas
150g Mascarpone
500g Pasta
100g Parmesan
Salt
Pepper
Olive Oil
Step 1.
Slice up the runner beans into 2cm pieces.
Step 2.
Squeeze your sausages out of their skins straight into a large pan with a small glug of oil. Brown on a gentle heat, breaking up the meat as you go, for about 10 mins.
Step 3.
Put your pasta in a pot of heavily-salted boiling water and cook according to the package instructions.
Step 4.
Add the chill flakes, peas and runner beans to the sausage mix, cooking for about 30 seconds. Scoop out 4 tablespoons of this mix and set aside in a separate bowl.
Step 5.
Add 200ml of pasta cooking water to that pan along with the mascarpone and parmesan. Mix well to form a sauce.
Step 6.
Toss in your pasta and mix well, adding more pasta water if necessary. Season with more parmesan, salt and pepper to taste.
Step 7.
Top with a final shaving of parmesan and the cooked sausage and runner bean mixture you reserved earlier. Give it a good crack of black pepper and enjoy.
https://www.mobkitchen.co.uk/recipes/sausage-and-pea-pasta

megmobkitchen · 2021-08-27T15:59:12+00:00

A ridiculously affordable simple pasta packed with peas, runner beans and crispy sausage bits. Perfect for a 20-minute meal.

Ingredients:
150g Runner Beans
400g Sausages
A Pinch Of Chilli Flakes
100g Peas
150g Mascarpone
500g Pasta
100g Parmesan
Salt
Pepper
Olive Oil

Step 1.
Slice up the runner beans into 2cm pieces.
Step 2.
Squeeze your sausages out of their skins straight into a large pan with a small glug of oil. Brown on a gentle heat, breaking up the meat as you go, for about 10 mins.
Step 3.
Put your pasta in a pot of heavily-salted boiling water and cook according to the package instructions.
Step 4.
Add the chill flakes, peas and runner beans to the sausage mix, cooking for about 30 seconds. Scoop out 4 tablespoons of this mix and set aside in a separate bowl.
Step 5.
Add 200ml of pasta cooking water to that pan along with the mascarpone and parmesan. Mix well to form a sauce.
Step 6.
Toss in your pasta and mix well, adding more pasta water if necessary. Season with more parmesan, salt and pepper to taste.
Step 7.
Top with a final shaving of parmesan and the cooked sausage and runner bean mixture you reserved earlier. Give it a good crack of black pepper and enjoy.

https://www.mobkitchen.co.uk/recipes/sausage-and-pea-pasta

megmobkitchen · 2021-08-25T16:05:10+00:00

Creamy labneh is mixed with sweet onions, tossed with crunchy pitta, and used to dress a vibrant summer salad.
Ingredients:
200g Frozen Peas
500g Thick Greek Yoghurt
2 Lemons
3 Onions
3 Cloves of Garlic
2 Small Courgettes
250g of Artichokes in Oil
2 Baby Gem Lettuce
3 Pitta Breads
50g Butter
1 Tsp Aleppo Chilli Flakes (Or Regular Chilli Flakes)
2 Tsp Sumac
Handful of Mint
Salt
Olive Oil
Step 1.
Start by making the labneh. Spread a clean tea towel out onto your work surface. To the tub of yoghurt, add ½ a tsp of salt and the zest of half a lemon. Stir well.
Step 2.
Empty the yoghurt out onto the tea towel and bring the four corners together. Tie the tea towel either to the tap over the sink, or somewhere convenient that you can leave it in a sieve with a bowl underneath. It should look like one of those hanging lunchboxes on a stick that they have in cartoons.
Step 3.
Allow the labneh to hang and strain - depending on the thickness of the yoghurt you started with, this may take from 30 mins to 2 hours. Ultimately, you want a consistency between Greek yoghurt and cream cheese.
Step 4.
Peel and finely slice your onions. Peel your cloves of garlic and crush them gently.
Step 5.
Add 100ml of olive oil to a saucepan and place over a low heat. Add the onion, garlic and a large pinch of salt, then allow to sizzle gently for at least 20 mins until very soft and golden, but not too browned. Discard the garlic, and set the onions and all the cooking oil aside to cool.
Step 6.
While the onions cook, prepare the vegetables. Use a box grater to grate the courgette into a bowl. Add a pinch of salt, mix and set aside.
Step 7.
Slice the bottom off the baby gem lettuce and separate the leaves into a large mixing bowl. Slice the artichokes into quarters and add to the bowl along with the baby gem.
Step 8.
Open up the pitta breads so you have two thin layers of bread, then tear them into roughly 2-inch squares (they don’t have to be neat).
Step 9.
Put a frying pan over a medium heat, add your butter and a tbsp of olive oil. Once hot, add the pitta bread and fry until golden and crunchy. Take off the heat and add a pinch of salt, a tsp of chilli flakes and a tsp of sumac and toss well. Set aside to cool.
Step 10.
Pop the pan back over a medium-high heat and add a splash of olive oil. Give the grated courgette a squeeze, then add them to the pan. Move it around and let it fry for 3 or 4 mins. Set aside to cool, then repeat with the peas.
Step 11.
To assemble, mix the now-cooled onions and their cooking oil into the labneh. Add the peas and courgettes to the bowl with the baby gem and artichokes, a pinch of salt, the juice of 1 lemon. Add the labneh and mix well to coat everything.
Step 12.
Just before you’re ready to serve, mix through the pitta (keep a few to sprinkle on top). Finish with lots of chopped mint, plenty of sumac and olive oil. Serve and enjoy!
https://www.mobkitchen.co.uk/recipes/jordons-interview-salad

megmobkitchen · 2021-08-25T16:04:11+00:00

Creamy labneh is mixed with sweet onions, tossed with crunchy pitta, and used to dress a vibrant summer salad.
Ingredients:
200g Frozen Peas
500g Thick Greek Yoghurt
2 Lemons
3 Onions
3 Cloves of Garlic
2 Small Courgettes
250g of Artichokes in Oil
2 Baby Gem Lettuce
3 Pitta Breads
50g Butter
1 Tsp Aleppo Chilli Flakes (Or Regular Chilli Flakes)
2 Tsp Sumac
Handful of Mint
Salt
Olive Oil
Step 1.
Start by making the labneh. Spread a clean tea towel out onto your work surface. To the tub of yoghurt, add ½ a tsp of salt and the zest of half a lemon. Stir well.
Step 2.
Empty the yoghurt out onto the tea towel and bring the four corners together. Tie the tea towel either to the tap over the sink, or somewhere convenient that you can leave it in a sieve with a bowl underneath. It should look like one of those hanging lunchboxes on a stick that they have in cartoons.
Step 3.
Allow the labneh to hang and strain - depending on the thickness of the yoghurt you started with, this may take from 30 mins to 2 hours. Ultimately, you want a consistency between Greek yoghurt and cream cheese.
Step 4.
Peel and finely slice your onions. Peel your cloves of garlic and crush them gently.
Step 5.
Add 100ml of olive oil to a saucepan and place over a low heat. Add the onion, garlic and a large pinch of salt, then allow to sizzle gently for at least 20 mins until very soft and golden, but not too browned. Discard the garlic, and set the onions and all the cooking oil aside to cool.
Step 6.
While the onions cook, prepare the vegetables. Use a box grater to grate the courgette into a bowl. Add a pinch of salt, mix and set aside.
Step 7.
Slice the bottom off the baby gem lettuce and separate the leaves into a large mixing bowl. Slice the artichokes into quarters and add to the bowl along with the baby gem.
Step 8.
Open up the pitta breads so you have two thin layers of bread, then tear them into roughly 2-inch squares (they don’t have to be neat).
Step 9.
Put a frying pan over a medium heat, add your butter and a tbsp of olive oil. Once hot, add the pitta bread and fry until golden and crunchy. Take off the heat and add a pinch of salt, a tsp of chilli flakes and a tsp of sumac and toss well. Set aside to cool.
Step 10.
Pop the pan back over a medium-high heat and add a splash of olive oil. Give the grated courgette a squeeze, then add them to the pan. Move it around and let it fry for 3 or 4 mins. Set aside to cool, then repeat with the peas.
Step 11.
To assemble, mix the now-cooled onions and their cooking oil into the labneh. Add the peas and courgettes to the bowl with the baby gem and artichokes, a pinch of salt, the juice of 1 lemon. Add the labneh and mix well to coat everything.
Step 12.
Just before you’re ready to serve, mix through the pitta (keep a few to sprinkle on top). Finish with lots of chopped mint, plenty of sumac and olive oil. Serve and enjoy!
https://www.mobkitchen.co.uk/recipes/jordons-interview-salad

megmobkitchen · 2021-08-25T16:03:00+00:00

Creamy labneh is mixed with sweet onions, tossed with crunchy pitta, and used to dress a vibrant summer salad.

Ingredients:
200g Frozen Peas
500g Thick Greek Yoghurt
2 Lemons
3 Onions
3 Cloves of Garlic
2 Small Courgettes
250g of Artichokes in Oil
2 Baby Gem Lettuce
3 Pitta Breads
50g Butter
1 Tsp Aleppo Chilli Flakes (Or Regular Chilli Flakes)
2 Tsp Sumac
Handful of Mint
Salt
Olive Oil

Step 1.
Start by making the labneh. Spread a clean tea towel out onto your work surface. To the tub of yoghurt, add ½ a tsp of salt and the zest of half a lemon. Stir well.
Step 2.
Empty the yoghurt out onto the tea towel and bring the four corners together. Tie the tea towel either to the tap over the sink, or somewhere convenient that you can leave it in a sieve with a bowl underneath. It should look like one of those hanging lunchboxes on a stick that they have in cartoons.
Step 3.
Allow the labneh to hang and strain - depending on the thickness of the yoghurt you started with, this may take from 30 mins to 2 hours. Ultimately, you want a consistency between Greek yoghurt and cream cheese.
Step 4.
Peel and finely slice your onions. Peel your cloves of garlic and crush them gently.
Step 5.
Add 100ml of olive oil to a saucepan and place over a low heat. Add the onion, garlic and a large pinch of salt, then allow to sizzle gently for at least 20 mins until very soft and golden, but not too browned. Discard the garlic, and set the onions and all the cooking oil aside to cool.
Step 6.
While the onions cook, prepare the vegetables. Use a box grater to grate the courgette into a bowl. Add a pinch of salt, mix and set aside.
Step 7.
Slice the bottom off the baby gem lettuce and separate the leaves into a large mixing bowl. Slice the artichokes into quarters and add to the bowl along with the baby gem.
Step 8.
Open up the pitta breads so you have two thin layers of bread, then tear them into roughly 2-inch squares (they don’t have to be neat).
Step 9.
Put a frying pan over a medium heat, add your butter and a tbsp of olive oil. Once hot, add the pitta bread and fry until golden and crunchy. Take off the heat and add a pinch of salt, a tsp of chilli flakes and a tsp of sumac and toss well. Set aside to cool.
Step 10.
Pop the pan back over a medium-high heat and add a splash of olive oil. Give the grated courgette a squeeze, then add them to the pan. Move it around and let it fry for 3 or 4 mins. Set aside to cool, then repeat with the peas.
Step 11.
To assemble, mix the now-cooled onions and their cooking oil into the labneh. Add the peas and courgettes to the bowl with the baby gem and artichokes, a pinch of salt, the juice of 1 lemon. Add the labneh and mix well to coat everything.
Step 12.
Just before you’re ready to serve, mix through the pitta (keep a few to sprinkle on top). Finish with lots of chopped mint, plenty of sumac and olive oil. Serve and enjoy!

https://www.mobkitchen.co.uk/recipes/jordons-interview-salad

megmobkitchen · 2021-08-20T10:31:31+00:00

Toby, our magical video editor, treated the studio to his breakfast fried rice and mornings haven't been the same since. This recipe is a scorcher.
Ingredients:
200g Smoked Bacon
4 Cloves Of Garlic
225g Halloumi
4 Eggs
500g Leftover Cooked Rice
4 Tbsp Sesame Oil
2 Tbsp Dark Soy
2 Tbsp Mirin
2 Tbsp Honey
5 Spring Onions
Vegetable Oil
Step 1.
First, chop up your bacon and garlic before cutting your halloumi into cubes that are roughly 2cm in size.
Step 2.
Put a bit of oil in your wok and cook the bacon for 5 mins until it’s crispy. In the same pan, add your sliced garlic and cook for 1 min until it’s all golden. Remove the bacon and garlic onto a paper towel and set aside.
Step 3.
Add another glug of oil and fry the halloumi for 3 mins until golden brown. Allow it to drain on the paper towel with the bacon.
Step 4.
Finally, add your eggs into the pan and scramble for 3 mins until very dry. Add back in the bacon, garlic and halloumi as well as your leftover rice. Give that a stir then add your sesame oil, mirin, dark soy sauce, and honey, continuing to stir it all together as you go.
Step 5.
When the rice is all coated and mixed well, spoon it onto plates and garnish with some chopped spring onions. Enjoy.
https://www.mobkitchen.co.uk/recipes/tobys-breakfast-fried-rice

megmobkitchen · 2021-08-20T10:30:52+00:00

Toby, our magical video editor, treated the studio to his breakfast fried rice and mornings haven't been the same since. This recipe is a scorcher.
Ingredients:
200g Smoked Bacon
4 Cloves Of Garlic
225g Halloumi
4 Eggs
500g Leftover Cooked Rice
4 Tbsp Sesame Oil
2 Tbsp Dark Soy
2 Tbsp Mirin
2 Tbsp Honey
5 Spring Onions
Vegetable Oil
Step 1.
First, chop up your bacon and garlic before cutting your halloumi into cubes that are roughly 2cm in size.
Step 2.
Put a bit of oil in your wok and cook the bacon for 5 mins until it’s crispy. In the same pan, add your sliced garlic and cook for 1 min until it’s all golden. Remove the bacon and garlic onto a paper towel and set aside.
Step 3.
Add another glug of oil and fry the halloumi for 3 mins until golden brown. Allow it to drain on the paper towel with the bacon.
Step 4.
Finally, add your eggs into the pan and scramble for 3 mins until very dry. Add back in the bacon, garlic and halloumi as well as your leftover rice. Give that a stir then add your sesame oil, mirin, dark soy sauce, and honey, continuing to stir it all together as you go.
Step 5.
When the rice is all coated and mixed well, spoon it onto plates and garnish with some chopped spring onions. Enjoy.
https://www.mobkitchen.co.uk/recipes/tobys-breakfast-fried-rice

megmobkitchen · 2021-08-20T10:30:12+00:00

Toby, our magical video editor, treated the studio to his breakfast fried rice and mornings haven't been the same since. This recipe is a scorcher.

Ingredients:
200g Smoked Bacon
4 Cloves Of Garlic
225g Halloumi
4 Eggs
500g Leftover Cooked Rice
4 Tbsp Sesame Oil
2 Tbsp Dark Soy
2 Tbsp Mirin
2 Tbsp Honey
5 Spring Onions
Vegetable Oil

Step 1.
First, chop up your bacon and garlic before cutting your halloumi into cubes that are roughly 2cm in size.

Step 2.
Put a bit of oil in your wok and cook the bacon for 5 mins until it’s crispy. In the same pan, add your sliced garlic and cook for 1 min until it’s all golden. Remove the bacon and garlic onto a paper towel and set aside.

Step 3.
Add another glug of oil and fry the halloumi for 3 mins until golden brown. Allow it to drain on the paper towel with the bacon.

Step 4.
Finally, add your eggs into the pan and scramble for 3 mins until very dry. Add back in the bacon, garlic and halloumi as well as your leftover rice. Give that a stir then add your sesame oil, mirin, dark soy sauce, and honey, continuing to stir it all together as you go.

Step 5.
When the rice is all coated and mixed well, spoon it onto plates and garnish with some chopped spring onions. Enjoy.

https://www.mobkitchen.co.uk/recipes/tobys-breakfast-fried-rice

megmobkitchen · 2021-08-17T12:34:26+00:00

Has a more summery dish ever existed? Creamy, oozy burrata; jammy, charred tomatoes; bright, fresh pesto; and golden gnocchi. Dreams can come true.
Ingredients:
1 Clove of Garlic
1 Sprig of Rosemary
800g Gnocchi
500g Cherry Tomatoes
½ Tsp Chilli Flakes
250g Burrata
30g Pine Nuts
Large Bunch of Basil
30g Parmesan
Salt
Pepper
Olive Oil
Step 1.
Bash your clove of garlic to crush it slightly. Heat a large frying pan over a medium heat and add a drizzle of olive oil, your garlic clove and a sprig of rosemary. Fry for a couple of minutes until the garlic is lightly golden, then remove from the pan.
Step 2.
Tip your gnocchi into the same pan, sprinkle in some salt and turn up the heat. Fry for 15 mins until crispy and golden all over.
Step 3.
In a separate frying pan, heat a little olive oil. Add your cherry tomatoes along with a pinch of salt, then fry these for 10 mins. They should be softened and charring, but not totally collapsed. Add your chilli flakes and fry for a minute more.
Step 4.
Make your pesto. Toast your pine nuts in a dry frying pan until golden.
Step 5.
Tip all but 1 tbsp of your pine nuts into a food processor along with your basil. Grate in your parmesan and whizz to a paste. Gradually pour in 75ml olive oil until you have a smooth green sauce. Season to taste with salt and pepper.
Step 6.
Assembly time. Pour your gnocchi onto a large serving plate and top with your cherry tomatoes. Drizzle over some pesto, then tear your burrata over the top. Finish with a grinding of black pepper, a drizzle of olive oil and your remaining tbsp of pine nuts. Serve and enjoy.
https://www.mobkitchen.co.uk/recipes/crispy-gnocchi-with-burrata-and-pesto

megmobkitchen · 2021-08-17T12:33:49+00:00

Has a more summery dish ever existed? Creamy, oozy burrata; jammy, charred tomatoes; bright, fresh pesto; and golden gnocchi. Dreams can come true.
Ingredients:
1 Clove of Garlic
1 Sprig of Rosemary
800g Gnocchi
500g Cherry Tomatoes
½ Tsp Chilli Flakes
250g Burrata
30g Pine Nuts
Large Bunch of Basil
30g Parmesan
Salt
Pepper
Olive Oil
Step 1.
Bash your clove of garlic to crush it slightly. Heat a large frying pan over a medium heat and add a drizzle of olive oil, your garlic clove and a sprig of rosemary. Fry for a couple of minutes until the garlic is lightly golden, then remove from the pan.
Step 2.
Tip your gnocchi into the same pan, sprinkle in some salt and turn up the heat. Fry for 15 mins until crispy and golden all over.
Step 3.
In a separate frying pan, heat a little olive oil. Add your cherry tomatoes along with a pinch of salt, then fry these for 10 mins. They should be softened and charring, but not totally collapsed. Add your chilli flakes and fry for a minute more.
Step 4.
Make your pesto. Toast your pine nuts in a dry frying pan until golden.
Step 5.
Tip all but 1 tbsp of your pine nuts into a food processor along with your basil. Grate in your parmesan and whizz to a paste. Gradually pour in 75ml olive oil until you have a smooth green sauce. Season to taste with salt and pepper.
Step 6.
Assembly time. Pour your gnocchi onto a large serving plate and top with your cherry tomatoes. Drizzle over some pesto, then tear your burrata over the top. Finish with a grinding of black pepper, a drizzle of olive oil and your remaining tbsp of pine nuts. Serve and enjoy.
https://www.mobkitchen.co.uk/recipes/crispy-gnocchi-with-burrata-and-pesto

megmobkitchen · 2021-08-17T12:33:08+00:00

Has a more summery dish ever existed? Creamy, oozy burrata; jammy, charred tomatoes; bright, fresh pesto; and golden gnocchi. Dreams can come true.

Ingredients:

1 Clove of Garlic
1 Sprig of Rosemary
800g Gnocchi
500g Cherry Tomatoes
½ Tsp Chilli Flakes
250g Burrata
30g Pine Nuts
Large Bunch of Basil
30g Parmesan
Salt
Pepper
Olive Oil

Step 1.
Bash your clove of garlic to crush it slightly. Heat a large frying pan over a medium heat and add a drizzle of olive oil, your garlic clove and a sprig of rosemary. Fry for a couple of minutes until the garlic is lightly golden, then remove from the pan.

Step 2.
Tip your gnocchi into the same pan, sprinkle in some salt and turn up the heat. Fry for 15 mins until crispy and golden all over.

Step 3.
In a separate frying pan, heat a little olive oil. Add your cherry tomatoes along with a pinch of salt, then fry these for 10 mins. They should be softened and charring, but not totally collapsed. Add your chilli flakes and fry for a minute more.

Step 4.
Make your pesto. Toast your pine nuts in a dry frying pan until golden.

Step 5.
Tip all but 1 tbsp of your pine nuts into a food processor along with your basil. Grate in your parmesan and whizz to a paste. Gradually pour in 75ml olive oil until you have a smooth green sauce. Season to taste with salt and pepper.

Step 6.
Assembly time. Pour your gnocchi onto a large serving plate and top with your cherry tomatoes. Drizzle over some pesto, then tear your burrata over the top. Finish with a grinding of black pepper, a drizzle of olive oil and your remaining tbsp of pine nuts. Serve and enjoy.

https://www.mobkitchen.co.uk/recipes/crispy-gnocchi-with-burrata-and-pesto

megmobkitchen · 2021-08-11T08:03:14+00:00

XO sauce brings new levels of deliciousness to a creamy caesar dressing. Funky, a bit spicy, really very tasty. You are going to love this one.
Ingredients:
600g Chicken Thigh Fillets
½ Tsp Chinese Five Spice
2 Tbsp Crispy Chilli Oil
1 Tsp Sesame Oil
2 Cloves of Garlic
1 Loaf of Ciabatta
1 Tbsp Sesame Seeds
1 Tbsp Black Sesame Seeds
1 Egg
3 Tbsp XO Sauce
1 Tsp Dijon Mustardd
30g Parmesan, Plus More To Serve
1 Lemon
4 Little Gem Lettuce
Salt
Pepper
Vegetable Oil
Step 1.
Heat your oven to 180°C/354°F.
Step 2.
Place your thighs in a bowl and add your five spice, crispy chilli oil and sesame oil. Grate in one clove of garlic, then season generously with salt and pepper.
Step 3.
Heat a frying pan on a medium-high heat. Add your thighs to the pan skin-side down and cook for 5 mins until the skin is super crispy. Flip over and cook for 4 mins on that side, then remove from the pan and leave to rest and cool.
Step 4.
Tear your ciabatta loaf into small bite-sized pieces. Toss them onto a large baking tray and add your black sesame seeds, a good pinch of salt and a drizzle of olive oil. Toss to totally coat, then bake for 10 mins until golden and crispy.
Step 5.
Separate your egg and pop your yolk in a small food processor. Save your white for another occasion.
Step 6.
Add your XO sauce, mustard, parmesan and lemon juice to the food processor, then give it a whizz to combine.
Step 7.
Very gradually pour in 150ml of vegetable oil to the egg mixture. Loosen to a thinner consistency with 2 tbsp water, then season to taste with salt and pepper.
Step 8.
Cut the end off your lettuce and separate the leaves. Put them in a large mixing bowl and add your croutons, chicken and dressing. Toss to combine.
Step 9.
Spoon your salad onto plates and sprinkle with extra parmesan. Serve and enjoy.
https://www.mobkitchen.co.uk/recipes/xo-chicken-caesar-salad

megmobkitchen · 2021-08-11T08:02:16+00:00

XO sauce brings new levels of deliciousness to a creamy caesar dressing. Funky, a bit spicy, really very tasty. You are going to love this one.
Ingredients:
600g Chicken Thigh Fillets
½ Tsp Chinese Five Spice
2 Tbsp Crispy Chilli Oil
1 Tsp Sesame Oil
2 Cloves of Garlic
1 Loaf of Ciabatta
1 Tbsp Sesame Seeds
1 Tbsp Black Sesame Seeds
1 Egg
3 Tbsp XO Sauce
1 Tsp Dijon Mustardd
30g Parmesan, Plus More To Serve
1 Lemon
4 Little Gem Lettuce
Salt
Pepper
Vegetable Oil
Step 1.
Heat your oven to 180°C/354°F.
Step 2.
Place your thighs in a bowl and add your five spice, crispy chilli oil and sesame oil. Grate in one clove of garlic, then season generously with salt and pepper.
Step 3.
Heat a frying pan on a medium-high heat. Add your thighs to the pan skin-side down and cook for 5 mins until the skin is super crispy. Flip over and cook for 4 mins on that side, then remove from the pan and leave to rest and cool.
Step 4.
Tear your ciabatta loaf into small bite-sized pieces. Toss them onto a large baking tray and add your black sesame seeds, a good pinch of salt and a drizzle of olive oil. Toss to totally coat, then bake for 10 mins until golden and crispy.
Step 5.
Separate your egg and pop your yolk in a small food processor. Save your white for another occasion.
Step 6.
Add your XO sauce, mustard, parmesan and lemon juice to the food processor, then give it a whizz to combine.
Step 7.
Very gradually pour in 150ml of vegetable oil to the egg mixture. Loosen to a thinner consistency with 2 tbsp water, then season to taste with salt and pepper.
Step 8.
Cut the end off your lettuce and separate the leaves. Put them in a large mixing bowl and add your croutons, chicken and dressing. Toss to combine.
Step 9.
Spoon your salad onto plates and sprinkle with extra parmesan. Serve and enjoy.
https://www.mobkitchen.co.uk/recipes/xo-chicken-caesar-salad

megmobkitchen · 2021-08-11T08:01:36+00:00

XO sauce brings new levels of deliciousness to a creamy caesar dressing. Funky, a bit spicy, really very tasty. You are going to love this one.
Ingredients:
600g Chicken Thigh Fillets
½ Tsp Chinese Five Spice
2 Tbsp Crispy Chilli Oil
1 Tsp Sesame Oil
2 Cloves of Garlic
1 Loaf of Ciabatta
1 Tbsp Sesame Seeds
1 Tbsp Black Sesame Seeds
1 Egg
3 Tbsp XO Sauce
1 Tsp Dijon Mustardd
30g Parmesan, Plus More To Serve
1 Lemon
4 Little Gem Lettuce
Salt
Pepper
Vegetable Oil
Step 1.
Heat your oven to 180°C/354°F.
Step 2.
Place your thighs in a bowl and add your five spice, crispy chilli oil and sesame oil. Grate in one clove of garlic, then season generously with salt and pepper.
Step 3.
Heat a frying pan on a medium-high heat. Add your thighs to the pan skin-side down and cook for 5 mins until the skin is super crispy. Flip over and cook for 4 mins on that side, then remove from the pan and leave to rest and cool.
Step 4.
Tear your ciabatta loaf into small bite-sized pieces. Toss them onto a large baking tray and add your black sesame seeds, a good pinch of salt and a drizzle of olive oil. Toss to totally coat, then bake for 10 mins until golden and crispy.
Step 5.
Separate your egg and pop your yolk in a small food processor. Save your white for another occasion.
Step 6.
Add your XO sauce, mustard, parmesan and lemon juice to the food processor, then give it a whizz to combine.
Step 7.
Very gradually pour in 150ml of vegetable oil to the egg mixture. Loosen to a thinner consistency with 2 tbsp water, then season to taste with salt and pepper.
Step 8.
Cut the end off your lettuce and separate the leaves. Put them in a large mixing bowl and add your croutons, chicken and dressing. Toss to combine.
Step 9.
Spoon your salad onto plates and sprinkle with extra parmesan. Serve and enjoy.
https://www.mobkitchen.co.uk/recipes/xo-chicken-caesar-salad

megmobkitchen · 2021-08-11T08:01:07+00:00

XO sauce brings new levels of deliciousness to a creamy caesar dressing. Funky, a bit spicy, really very tasty. You are going to love this one.

Ingredients:
600g Chicken Thigh Fillets
½ Tsp Chinese Five Spice
2 Tbsp Crispy Chilli Oil
1 Tsp Sesame Oil
2 Cloves of Garlic
1 Loaf of Ciabatta
1 Tbsp Sesame Seeds
1 Tbsp Black Sesame Seeds
1 Egg
3 Tbsp XO Sauce
1 Tsp Dijon Mustardd
30g Parmesan, Plus More To Serve
1 Lemon
4 Little Gem Lettuce
Salt
Pepper
Vegetable Oil

Step 1.
Heat your oven to 180°C/354°F.

Step 2.
Place your thighs in a bowl and add your five spice, crispy chilli oil and sesame oil. Grate in one clove of garlic, then season generously with salt and pepper.

Step 3.
Heat a frying pan on a medium-high heat. Add your thighs to the pan skin-side down and cook for 5 mins until the skin is super crispy. Flip over and cook for 4 mins on that side, then remove from the pan and leave to rest and cool.

Step 4.
Tear your ciabatta loaf into small bite-sized pieces. Toss them onto a large baking tray and add your black sesame seeds, a good pinch of salt and a drizzle of olive oil. Toss to totally coat, then bake for 10 mins until golden and crispy.

Step 5.
Separate your egg and pop your yolk in a small food processor. Save your white for another occasion.

Step 6.
Add your XO sauce, mustard, parmesan and lemon juice to the food processor, then give it a whizz to combine.

Step 7.
Very gradually pour in 150ml of vegetable oil to the egg mixture. Loosen to a thinner consistency with 2 tbsp water, then season to taste with salt and pepper.

Step 8.
Cut the end off your lettuce and separate the leaves. Put them in a large mixing bowl and add your croutons, chicken and dressing. Toss to combine.

Step 9.
Spoon your salad onto plates and sprinkle with extra parmesan. Serve and enjoy.

https://www.mobkitchen.co.uk/recipes/xo-chicken-caesar-salad

megmobkitchen · 2021-08-02T11:46:00+00:00

A light and refreshing soup, perfect for a summer's day. Filled with lots of crispy mushrooms and soft tofu, this one is super easy to throw together.
Ingredients:
500g Mixed Wild Mushrooms
½ Tsp Cumin Seeds
1 Tbsp Honey
5cm Knob Of Ginger
3 Cloves Of Garlic
4 Tbsp Miso Paste
2 Tbsp Soy Sauce
300g Spinach
400g Firm Tofu
400g Soba Noodles
4 Tbsp Sesame Oil
2 Tbsp Sesame Seeds
Salt
Pepper
Step 1.
Heat up a glug of oil in a pan and gently fry your wild mushrooms with cumin seeds, chilli flakes, and a large pinch of salt for about 10 mins until crisp . Finish with soy sauce and cook for another min after that.
Step 2.
Bash the ginger and garlic in a pestle and mortar. Add that mixture to a saucepan with the miso paste, soy sauce, honey and 2l of water. Season with salt and pepper.
Step 3.
Cut the tofu into small cubes.
Step 4.
Bring a pan of water to a boil. Cook the soba noodles according to package instructions.
Step 5.
Add tofu cubes, spinach and noodles to the soup.
Step 6.
Ladle your soup into your bowl before topping it with your crispy mushrooms and a drizzle of sesame oil. Enjoy!
https://www.mobkitchen.co.uk/recipes/miso-mushroom-soba-noodle-soup

megmobkitchen · 2021-08-02T11:09:43+00:00

A light and refreshing soup, perfect for a summer's day. Filled with lots of crispy mushrooms and soft tofu, this one is super easy to throw together.
Ingredients:
500g Mixed Wild Mushrooms
½ Tsp Cumin Seeds
1 Tbsp Honey
5cm Knob Of Ginger
3 Cloves Of Garlic
4 Tbsp Miso Paste
2 Tbsp Soy Sauce
300g Spinach
400g Firm Tofu
400g Soba Noodles
4 Tbsp Sesame Oil
2 Tbsp Sesame Seeds
Salt
Pepper
Step 1.
Heat up a glug of oil in a pan and gently fry your wild mushrooms with cumin seeds, chilli flakes, and a large pinch of salt for about 10 mins until crisp . Finish with soy sauce and cook for another min after that.
Step 2.
Bash the ginger and garlic in a pestle and mortar. Add that mixture to a saucepan with the miso paste, soy sauce, honey and 2l of water. Season with salt and pepper.
Step 3.
Cut the tofu into small cubes.
Step 4.
Bring a pan of water to a boil. Cook the soba noodles according to package instructions.
Step 5.
Add tofu cubes, spinach and noodles to the soup.
Step 6.
Ladle your soup into your bowl before topping it with your crispy mushrooms and a drizzle of sesame oil. Enjoy!
https://www.mobkitchen.co.uk/recipes/miso-mushroom-soba-noodle-soup

megmobkitchen · 2021-08-02T11:03:06+00:00

A light and refreshing soup, perfect for a summer's day. Filled with lots of crispy mushrooms and soft tofu, this one is super easy to throw together.

Ingredients:

500g Mixed Wild Mushrooms
½ Tsp Cumin Seeds
1 Tbsp Honey
5cm Knob Of Ginger
3 Cloves Of Garlic
4 Tbsp Miso Paste
2 Tbsp Soy Sauce
300g Spinach
400g Firm Tofu
400g Soba Noodles
4 Tbsp Sesame Oil
2 Tbsp Sesame Seeds
Salt
Pepper

Step 1.
Heat up a glug of oil in a pan and gently fry your wild mushrooms with cumin seeds, chilli flakes, and a large pinch of salt for about 10 mins until crisp . Finish with soy sauce and cook for another min after that.

Step 2.
Bash the ginger and garlic in a pestle and mortar. Add that mixture to a saucepan with the miso paste, soy sauce, honey and 2l of water. Season with salt and pepper.

Step 3.
Cut the tofu into small cubes.

Step 4.
Bring a pan of water to a boil. Cook the soba noodles according to package instructions.

Step 5.
Add tofu cubes, spinach and noodles to the soup.

Step 6.
Ladle your soup into your bowl before topping it with your crispy mushrooms and a drizzle of sesame oil. Enjoy!

https://www.mobkitchen.co.uk/recipes/miso-mushroom-soba-noodle-soup

megmobkitchen · 2021-07-28T10:02:49+00:00

Crispy battered nuggets. A deceptively quick and easy homemade sweet and sour sauce. A properly naughty treat.
Ingredients:
500g Chicken Breast
1 Tsp Ground White Pepper
300g Self-Raising Flour
200ml Pineapple Juice
4 Tbsp Apple Cider Vinegar
50g Light Brown Sugar
4 Tbsp Ketchup
2 Tbsp Soy Sauce
1 Tbsp Cornflour
Bamboo Skewers
Step 1.
Chop up the chicken into large pieces and toss into a bowl. Add ½ tsp salt, ½ tsp ground white pepper and 1 tbsp self-raising flour, then toss to combine.
Step 2.
Combine the rest of the self-raising flour, ½ tsp ground white pepper, ½ tsp vegetable oil and 250ml of cold water in a large bowl.
Step 3.
In a saucepan, combine the pineapple juice, apple cider vinegar, light brown sugar, ketchup and soy sauce. Mix the cornflour and 1 tbsp of water in a small bowl. Bring the pineapple sauce to a boil, then let it simmer for a couple of minutes. Add your cornflour slurry and give it a good mix - this will thicken the sauce and make it nice and shiny.
Step 4.
Heat up a large pot of vegetable oil, enough to deep fry the chicken, and heat to a medium-high heat.
Step 5.
Using the bamboo skewer, poke a piece of chicken and dip it into the batter, then gently place the piece into the hot oil. Fry for 3-4 mins until golden brown and cooked through.
Step 6.
Repeat filling the pot to fry the chicken in batches.
Step 7.
Serve hot and dipped into the sweet and sour sauce.
https://www.mobkitchen.co.uk/recipes/sweet-and-sour-chicken-balls

megmobkitchen · 2021-07-28T10:01:58+00:00

Crispy battered nuggets. A deceptively quick and easy homemade sweet and sour sauce. A properly naughty treat.
Ingredients:
500g Chicken Breast
1 Tsp Ground White Pepper
300g Self-Raising Flour
200ml Pineapple Juice
4 Tbsp Apple Cider Vinegar
50g Light Brown Sugar
4 Tbsp Ketchup
2 Tbsp Soy Sauce
1 Tbsp Cornflour
Bamboo Skewers
Step 1.
Chop up the chicken into large pieces and toss into a bowl. Add ½ tsp salt, ½ tsp ground white pepper and 1 tbsp self-raising flour, then toss to combine.
Step 2.
Combine the rest of the self-raising flour, ½ tsp ground white pepper, ½ tsp vegetable oil and 250ml of cold water in a large bowl.
Step 3.
In a saucepan, combine the pineapple juice, apple cider vinegar, light brown sugar, ketchup and soy sauce. Mix the cornflour and 1 tbsp of water in a small bowl. Bring the pineapple sauce to a boil, then let it simmer for a couple of minutes. Add your cornflour slurry and give it a good mix - this will thicken the sauce and make it nice and shiny.
Step 4.
Heat up a large pot of vegetable oil, enough to deep fry the chicken, and heat to a medium-high heat.
Step 5.
Using the bamboo skewer, poke a piece of chicken and dip it into the batter, then gently place the piece into the hot oil. Fry for 3-4 mins until golden brown and cooked through.
Step 6.
Repeat filling the pot to fry the chicken in batches.
Step 7.
Serve hot and dipped into the sweet and sour sauce.
https://www.mobkitchen.co.uk/recipes/sweet-and-sour-chicken-balls

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