Try this recipe out any night of the week.

Ingredients

12 oz angel hair (capellini) or spaghetti pasta
1 can quartered artichoke heart, canned
3 tbsp extra virgin olive oil
6 tbsp butter
1/4 cup shallots, minced
3 tbsp capers, rinsed
2 tsp lemon zest
1/2 tsp crushed red pepper, optional (adds spice)
Heaping 1/4 tsp salt, or more to taste
5 tbsp lemon juice, or more to taste
3 tbsp chopped parsley, divided

Method

1. Cook pasta according to package directions. Set aside and toss with some Extra virgin olive oil
2. In a large cast iron skillet, saute 2 tbsp olive oil over medium heat with the artichokes until slightly browned.
3. Heat 6 tbsp of butter over medium heat. Once the butter has melted, add the shallots, capers, lemon zest, optional crushed red pepper and salt. Cook for about 3-5 minutes until shallots are translucent.
6. Add the lemon juice and cook until a sauce becomes thickened.
7. Add pasta and toss together. Add more lemon juice if desired.

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Nutella French Toast Roll Ups are the perfect no-fuss brunch item that all of your guests will be raving about for a long time! Brioche AND Nutella?! Count us in!

But wait… there’s more! Check out the full recipe below and watch everyone flock to these sinfully delicious treats like there’s no tomorrow:

RECIPE

Ingredients

8 slices brioche bread (or plain white bread), crusts removed
8 teaspoons Nutella hazelnut spread (room temp)
3 large eggs
4 tablespoons unsalted butter
1 cup/ 200g sugar
1 tablespoon cinnamon

Directions

1. Lay bread on your chopping board and spread one teaspoon of Nutella on each slice.
2. Roll up bread away from you to form a roll up.
3. Crack eggs and whisk in a bowl. Dip roll ups in egg.
4. Melt butter in a non-stick skillet over a medium heat and fry roll ups until browned on all sides. This will take about 3 minutes.
5. In a bowl combine sugar and cinnamon. Toss roll ups in the sugar. Serve with some extra melted Nutella

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Chicken and Dumplings is a dish I’ve only discovered since moving to America, and I love them! This recipe gives the classic comfort food an exotic twist.

Ingredients

3 Tablespoons butter
2 Tablespoons canola oil
1 cup all-purpose flour
4 chicken breasts, bone in, skin on
4 chicken thighs, bone in, skin on
salt and pepper, to taste
2 carrots, diced
2 celery stalks, diced
1 yellow onion, diced
1 tablespoon ground thyme
1/2 tablespoon ground turmeric
8 cups/ 2 cartons low sodium chicken broth
1 cup heavy cream

Dumplings

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup whole milk
4 tablespoons canola oil
2 tablespoons fresh parsley, minced

Method

  1. Season chicken with salt and pepper, place in flour and completely coat.
  2. Heat oil and butter in a heavy based pot over a medium high heat. Brown chicken all over. This may take you two batches. Set aside on a platter. (Do not cook chicken all the way through, we just want it browned)
  3. In the same pot, cook all carrots, celery and onion for about 7 minutes until softened. Add thyme and turmeric and stir well to coat the vegetables.
  4. Add in the chicken broth, bring to a simmer. Add back in the chicken. Cover and simmer for 15-20 minutes. Now make the dough, combine all those ingredients and set aside.
  5. Remove chicken from pot and, using a fork, remove skin and discard. Remove chicken and shred using two forks. It will be hot, so be careful.
  6. Add chicken back to the pot (this seems like a process but it’s well worth it) along with the cream and stir.
  7. Drop tablespoon amounts of dough into the pot until all used up. Cover and simmer for 10-15 minutes until dumplings are cooked through. Season to taste.
  8. Scoop into bowls and sprinkle with chopped parsley.

St. Patrick’s Day is around the corner, and everyone needs to know how to make corned beef and cabbage. My mom would serve ours growing up with a parsley sauce. It’s just too good, and you must try it.

Stuart’s Corned Beef and Cabbage

Serves 6

Ingredients

3 1/2 pound uncooked brisket for corned beef, rinsed well and patted dry
1 tablespoon pickling spice
1 head garlic, halved
1/2 onion, peeled
1 cup chicken broth
12 organic carrots, peeled, stems on
12 baby red potatoes, halved
1 head cabbage, shredded
2 tablespoons olive oil

Parsley Sauce:
4 oz unsalted butter
1/2 cup flour
2 cups milk
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon fresh black pepper

Method:

In a large dutch oven, place brisket with water, fill to about 3 inches over the brisket, add pickling spice and onion, bring to a simmer for 2 1/2 hours.

To make the sauce: While brisket is cooking, add butter to a saucepan over a medium heat until melted, whisk in flour, add milk and bring to a simmer until sauce begins to thicken, about 10 minutes. Add parsley, salt and pepper. Cover, with some wax paper pressing down on the sauce, so as not to form a skin. Reheat when ready to serve.

At about 2 hours, add the chicken stock and simmer for the final 30 minutes.

Remove brisket from water, set aside and keep warm.

Add potatoes and carrots to the brisket water and simmer for 10 minutes, or until vegetables are tender but not falling apart.

In a non stick skillet, cook the cabbage with olive oil until it is cooked but still has a crunch; about 5 minutes. Set aside.

On a plate, place cabbage in the center, top with slices of corned beef along with some carrots and potatoes to the side. Spoon parsley sauce on the meat.

Ingredients

4 ounces crumbled blue cheese
1/3 cup buttermilk
1/3 cup mayonnaise
1/3 cup sour cream
1/2 teaspoon salt
1/2 teaspoon fresh black pepper
1 cup Franks Hot sauce (no substitutions)
3 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon fresh back pepper
2 quarts vegetable oil
1 cup cornstarch
40 chicken wings
6 celery stalks, topped, tailed halved and cut lengthwise

Method

1. Mix all first 5 ingredients in a bowl, set aside in the fridge until ready to serve.

2 Preheat oven to 200°F. Take wings out of the fridge for at least 45 minutes (this will make sure they cook evenly and more crisp)

3. Place hot sauce, butter, salt, pepper in a saucepan and keep over a very low heat until ready to toss with the wings.

4. Pour oil into a heavy based saucepan to about 2-3 inches up the sides. Place a deep fry thermometer to the pan and heat oil until it reaches 370 – 375°F. (if you don’t have a thermometer, buy one)

5. Place cornstarch in a bowl, toss wings in cornstarch and fry in small batches, about 7 -9 per batch. Fry for about 10 minutes. Place on a tray fitted with a wire rack and place in oven to keep warm. Repeat until all wings are cooked.

6. In a large bowl, toss wings in batches of 10 until all coated. Serve with celery sticks and dressing and of course ENJOY THE GAME this sunday.

I do love a good leg of lamb, and this is the perfect recipe for this time of year. It’s also a great dish to make in celebration of the new year, or for your next special occasion.

Ingredients

1 leg of lamb, bone in
4 tablespoons fresh lemon juice
7-10 cloves garlic, minced
3 tablespoons rosemary, chopped
3 tablespoons thyme, chopped
1 tablespoon salt
1 tablespoon coarse ground pepper

Sauce

4 tablespoons mixed herbs, parsley and chives, chopped
1 onion, diced
1 1/2 cups chicken stock
3/4 cup red wine, such as Cabernet

Directions

Preheat oven to 200°C

With your hands, rub the lamb with lemon juice. Sprinkle with garlic, rosemary and thyme and press onto the lamb, using your fingers to adhere to the meat.

Season the meat with the salt and pepper, place in a roasting pan.

Put the lamb in the oven for 25-30 minutes to seal the meat.

Reduce temperature to 180°C and continue to cook for a further 1 hour and 20 minutes for medium.

Remove the lamb from the pan, cover with foil and let rest for at least 15 minutes before carving.