Rule of Six: Recipes to feed up to six people
The Rule of Six came into place in the UK on Monday, September 14.
With that in mind supermarket Aldi has released a number of dinnertime favourites to feed a party of up to six.
500g Lean Minced Beef
1 tbsp Rapeseed Oil
1 Carrot (cubed)
1 Onion (diced)
2 Celery Stalks (diced)
2 Garlic Cloves (crushed)
1 Beef Stock Cube
2x 400g Cans Chopped Tomatoes
1 tbsp Tomato Purée
1 tsp Dried Oregano
5g Fresh Basil
Parmesan to serve
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
1kg Sweet Potatoes
3 Garlic Cloves, crushed
2 sprigs of Fresh Thyme
25g Greenvale Butter, plus extra for greasing
250ml Double Cream
50g Grated Parmesan
1 tsp Salt
1 tsp Pepper
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
3 x 180g packs Sea Bass fillets
1 x Cauliflower
70ml Double Cream
125g Salted Butter – at room temperature
Juice of ½ Lemon
Sea Salt and White Pepper
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.
600g Chicken Breasts
200g Tortilla Chips
100g Grated Cheddar
50g Plain Flour
1 Egg (beaten)
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
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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