Rule of Six: Recipes to feed up to six people

The Rule of Six came into place in the UK on Monday, September 14.

Tuesday, 15th September 2020, 1:32 pm
Updated Tuesday, 15th September 2020, 1:38 pm
Spaghetti bolognese

With that in mind supermarket Aldi has released a number of dinnertime favourites to feed a party of up to six.

Spaghetti bolognese

Serves 6

Sweet potato dauphinoise

Ingredients

500g Lean Minced Beef

1 tbsp Rapeseed Oil

1 Carrot (cubed)

Seabass

1 Onion (diced)

2 Celery Stalks (diced)

2 Garlic Cloves (crushed)

1 Beef Stock Cube

Nacho wraps

2x 400g Cans Chopped Tomatoes

1 tbsp Tomato Purée

1 tsp Dried Oregano

5g Fresh Basil

500g Spaghetti

Parmesan to serve

Method

1. In a large frying pan heat the oil and add the onions, celery, carrots and garlic.

2. Cook for 5 minutes until the onion has started to soften then add the minced beef and cook until browned.

3. Add the tinned tomatoes along with the purée, stock cube, oregano and basil.

4. Bring to the boil then leave to simmer for 30 minutes until thickened.

5. 10 minutes before the sauce is ready cook the spaghetti in boiling water (about 9 minutes cooking time).

6. Mix the spaghetti, with the sauce and serve with fresh parmesan.

Sweet potato dauphinoise

Serves 6

Ingredients

1kg Sweet Potatoes

1 Onion

3 Garlic Cloves, crushed

2 sprigs of Fresh Thyme

25g Greenvale Butter, plus extra for greasing

250ml Double Cream

150ml Milk

50g Grated Parmesan

1 tsp Salt

1 tsp Pepper

Method

1. Preheat the oven to 200°C/Fan 180°C/Gas mark 6.

2.To begin chop the onion into a dice and then melt the butter in a pan. Fry the onions with the garlic, thyme, salt and pepper for 10 minutes until they have softened.

3. When the onions have softened add the milk and cream to the pan and warm to a simmer, this will infuse the garlic and herbs in the cream.

4. In the meantime either use a mandolin or carefully slice the potatoes thinly (about as thin as a 10p coin) and evenly layer half of the sweet potatoes into an oven proof dish. Then pour half of the onions in the milk and cream over the top removing any large garlic.

5. Then put the final slices of the sweet potato into the dish and pour over the remaining milk and cream.

6. Grate the parmesan over the top and bake for 40-45 minutes until the potatoes are soft all the way through.

Sea bass with cauliflower puree and parsley butter

Serves 6

Ingredients

3 x 180g packs Sea Bass fillets

1 x Cauliflower

70ml Double Cream

70g Mascarpone

8g Parsley

125g Salted Butter – at room temperature

Juice of ½ Lemon

Rapeseed Oil

Sea Salt and White Pepper

Method

1. Finely chop the parsley and combine with the butter and lemon juice.

2. Roll the parsley butter into a sausage shape and chill. Once chilled, cut into 6 portions.

3. Cut the cauliflower into quarters. Then, add the cauilflower to boiling, salted water and boil for 15 mins or until tender.

4. Drain the cauliflower well and put into a food processor along with the mascarpone and the cream. Blitz until a puree and season with some white pepper.

5. In a frying pan fry the seabass fillets for 5 minutes each – turning once during. Once each fish fillet is cooked put them in the oven to keep warm while cooking the rest.

6. Serve a fish fillet on a bed of the cauliflower puree topped with a portion of the parsley butter.

Nacho wraps

Serves 6

Ingredients

Nacho Chicken:

600g Chicken Breasts

200g Tortilla Chips

100g Grated Cheddar

50g Plain Flour

1 Egg (beaten)

Guacamole:

2 Ripe Avocados

1 large Tomato (finely diced)

½ Red Onion (finely diced)

½ Lime (juiced)

½ Red Chili (finely diced)

2 tbsp Freshly Chopped Coriander

¼ tsp Salt

¼ tsp Pepper

To serve:

6 Wraps

Sour Cream

Salsa

Method

1. Pre-heat the oven to 190°C/Fan 170°C/Gas Mark 5.

2. Crush the tortilla chips into crumbs and mix with the cheddar.

3. Cut the chicken breasts into strips and coat the chicken in the flour, followed by the egg and then the tortilla chips.

4. Sprinkle any remaining cheese and tortilla chips over the coated chicken and bake for 20 minutes or until the chicken is cooked through.

5. To serve, fill the wraps with the chicken, sour cream and salsa, then wrap the edges into the middle to make a hexagon-shaped wrap.

6. Heat a large frying pan and cook the wraps, folded side down first, for a few minutes on each side until golden and crispy.

7. Serve with dips.

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