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Jack the chef

@cookingwithrawz

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Fun yum easy recipes for those who wish to eat well

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The ultimate chicken Alfredo recipe 😍😍 enjoy xx by @cookingwithrawz

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5 years ago

Beef Wellington!! Serious one this one here. Start by chopping up super fine your MUSHROOMS(can blend if you have a blender) season with some salt n pepper and herbs. You then want to gently fry these to soften it up and make a sort of paste. Then lay out a bed of PROSCUITTO HAM, on some cling film, lay in the middle the mushroom paste. You then want to sear your BEEF FILLET, just so it’s lightly cooked on the outsides. Lay this on top of the mushroom paste, and wrap the ham around it creating a little parcel, and pop that in the fridge for 15 mins or so. Lay out your FILO PASTRY on a floured surface, pop the parcel on it and wrap it up in the pastry. Cover the pastry with egg and cut into it any shapes that you may feel inclined to do (be experimental) and pop it in the oven for about 30 mins for medium rare, 40 mins for well done and hey presto! Enjoy ! by @cookingwithrawz

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5 years ago

Burrito time! A large amount of improvisation was implemented on this one so i welcome suggestions as to how to do these properly, however these were delicious and filled me up which was the aim. I cooked some RICE in COCONUT MILK and water and added in some BLACK BEANS 5 mins before the rice was done. Meanwhile I fried up some ONIONS GARLIC and CARROT to then add mince BEEF to as the meat sauce for the burritos. I also added some TOMATO PASSATA and CHILLIS to this sauce and cooked it for a short amount of time just to make a nice thick meaty sauce. I then shredded up some LETTUCE and CHEESE to pile on top of the rice and meat in the TORTILLAS, and then wrapped them in tin foil to put in the oven for about 10 mins or so. Take them out, carefully unwrap to find beautifully melted cheese and yummy crispy wraps. These were so delicious and really easy friday night food. by @cookingwithrawz

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5 years ago

Firstly I apologise for the lack of content I have suffered from a severe case of laziness. For today’s recipe we are making my fav comfort food - creamy tomato mascarpone chorizo pasta. You wanna start by chopping up whatever veg you wanna use in your pasta, as well as the chorizo. I used AUBERGINE, COURGETTE, ONION, MUSHROOMS. And you wanna just throw all your veg in a pan with some oil and garlic and add in whatever herbs and spices you like. Bare in mind that when you add in the chorizo too the oils that come off that will also flavour your veg. You wanna let all that goodness fry up for a few mins and when that’s all softened up and the flavas are being released, you want to add in a tin of CHOPPED TOMATOES and then VEG STOCK. I usually leave this to simmer down for about 25/30 mins on a low heat. Make sure to add in salt and pepper while it’s simmering down but taste every now and again to assess what it needs more of. Once the sauce has reached the desired thickness and sauciness you wanna add in a tub of MASCARPONE and take it off the heat to let that cheese slowly melt into the sauce. While that’s resting you wanna cook your pasta. Once the mascarpone has all melted in and you’ve stirred it around you wanna throw in as much PARMESAN cheese as you feel obliged to. Drain your pasta then mix it all in with the sauce adding some of the pasta water if you feel it needs it. And you’re done! Enjoy this easy yummy recipe x by @cookingwithrawz

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5 years ago

Chicken risotto!! Risotto is a meal you can put anything in your fridge into. I used CARROT, CELERY, CHICKEN, however I usually would put onion in as well as mushrooms. Start by prepping your chicken by cutting it into small bite size pieces and then pop them in a bowl, cover them in a drizzle of oil, salt n pepper, thyme, cumin (this is what I used but you can add whatever seasoning/herbs you want). Leave them there to sit for a bit. Next up is putting your chopped veg in a big saucepan with some oil and then butter and fry for about 10 mins and then add in the risotto rice and stir to coat it in the oil/butter from the veg. You then wanna add in some WHITE WINE and let that boil off. Meanwhile, pop your chicken in the pan w some oil and lightly fry it till it’s just cooked then remove from the heat. You then wanna slowly bit by bit add VEG STOCK and stir it in and the risotto rice will absorb it very quickly. You wanna keep the heat fairly low and keep adding in stock every couple of mins and stirring so it can all soak up. Throw the chicken in the pot w the risotto, and continue adding stock slowly bit by bit until the risotto is at the moisture level you want. Finally pop some knobs of BUTTER and plenty of PARMESAN and put the lid on and let it sit for a couple mins and then give it a stir and serve! by @cookingwithrawz

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5 years ago

Last night me and Lydia made a super tasty and healthy Teriyaki Chicken 😋this was one of my fav meals we’ve made, it was dank. You want to start by making the sauce, this was one part MIRIN, one part SOY SAUCE, one part HOT WATER, and half a part SWEETENER. Mix these all in a saucepan and bring to the boil and continue to cook on a high heat until it thickens up a bit (abt 10 mins). Take it off the heat and leave it to the side somewhere. You then wanna cut up your CHICKEN into bite size pieces and the same with whatever veg you wanna use, we used yellow PEPPER, ONION, and CELERY. You then wanna heat up some oil in the pan and add the vegetables to fry for a few mins then you can add the chicken in the middle and let that sear on all sides (only a couple mins). Then add the teriyaki sauce and simmer for about 12 mins until the sauce is nice and thick, don’t be afraid if it froths n boils quite a lot. While it’s simmering cook some rice and serve ! by @cookingwithrawz

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5 years ago

Lamb Koftas!! These are soo yummy and easy, and you can have them with so many different things - homemade kebabs are my fav. So you wanna put a pack of LAMB MINCE in a bowl and add some SALT N PEPPER, CUMIN, FRESH CHOPPED PARSLEY, a bit of CINNAMON, NUTMEG and ALLSPICE. Give it all a good mix together (best to use your hands) and then mould them into little balls. You then wanna fry them for a few mins each side (prob 7/8 mins in total). I could imagine these being rly nice on a barbecue too! We served them with pittas filled with Romano peppers, hummus, tsatziki, goats cheese stuffed aubergine, and halloumi fries on the side. Was delicious - perfect summer lunch by @cookingwithrawz

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5 years ago

Me and my mum made some home made spinach and ricotta tortellini 😍😍. So the mixture in the bowl is some precooked and drained SPINACH, with almost a full tub of RICOTTA and some fried PINE NUTS. We then made our own fresh pasta and cut it into little squares. You wanna then put a small amount of the filling in each square and fold them like a little parcel and then boil them just for a couple mins until they float to the surface. Let them rest for a while, and in the meantime make the sauce. We roasted CHERRY TOMATOES with some olive oil, salt n pepper, and whole GARLIC CLOVES, and then put them in a blender with some chopped ONION and PARSLEY. Cook this blended sauce for a few mins and then place the tortellini on top and serve with some basil on top as well. by @cookingwithrawz

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5 years ago

Fajita time! I cut up my CHICKEN pieces and let them marinate for a bit in some oil paprika, cumin, salt n pepper. You then want to thinly slice some PEPPERS and ONIONS, but don’t chop the onions as finely as you would for a pasta sauce. I then cooked the chicken for about 3/4 mins so it is seared on all sides and only just cooked, then take it out and put it to the side. You then wanna add a bit more oil and pop in the onions and peppers and let them fry for a couple mins, add some herbs/spices if you like. Then when they’re softened up chuck in some GARLIC and let that fry for a minute then in goes the CHOPPED TOMATOES and STOCK(can use any stock), put the chicken back in as well and let that all simmer down to a nice thick sauce (around 20 mins). While that’s simmering you can make a GUACAMOLE (AVOCADO, ONION, CHILLI FLAKES, LIME JUICE, SALT N PEPPER) and grate loads of CHEESE to put in the fajitas. Just before the sauce is done, pop some tortillas in the oven. I lay my fajitas out with sour cream and guac on the bottom then the fajita chicken sauce and then loads of cheese. Very yummy, easy meal by @cookingwithrawz

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5 years ago

Super easy halloumi fries rly yummy! Cut your halloumi into chip size pieces. Then mix in a bowl 1 part turmeric, 1 part coriander seeds, 1 part cumin, 4 or 5 parts flour. Cover the halloumi chips completely in the mix. Heat enough oil in a saucepan to submerge the halloumi fries completely. And when it’s heated, gently add in the fries, they will sink at first but when they get going they will float. Deep fry for about 5 mins until golden/light brown. Enjoy by @cookingwithrawz

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5 years ago

Bit of a weird but fun one today : Lasagne filled courgette. You want to start by scoring lines in the COURGETTES and then scooping out the insides to make them little courgette boats. You then wanna fry some finely chopped ONION and after a few mins add some GARLIC, and then after another min add your MINCE, and some SALT N PEPPER, and I put in some ITALIAN HERBS. Let that cook for a few mins until it’s browned and then I added some CHOPPED TOMATOES, with some CHILLI FLAKES and CHOPPED CHILLIS IN OIL, and let that cook for a couple mins then take it off the heat, very easy! You then wanna spread a layer of RICOTTA on the bottom of the courgettes, don’t be afraid to put quite a bit of ricotta on. Then with a spoon, fill the boats with the mince sauce and then top with some MOZZARELLA. Finally, pop them in the oven for about 12 mins until crispy on top. Enjoy by @cookingwithrawz

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5 years ago

Hello everyone, I apologise for the lack of content recently I’ve been v broke and therefore not cooking good. Today we’re looking at my fav meal to cook WHITE RAGU !!! 😍 inspired by @finbar_ds and Gino d’acampo. now unfortunately lydia wanted me to use vegan fake beef for the recipe and I had to oblige because it was her bday (never again! It was horrible! Pls pls pls use real mince! 100000x better) anyway, the recipe is the exact same so you can just pretend I used real meat. Right so you want to start by chopping finely your ONION, CELERY, and CARROT, and a small GARLIC clove. Pop these all in a big pan w some oil and then butter once it’s gotten hot, and let these fry until softened, when I’m not eating this with Lydia I add PANCETTA as well, defo recommend. Once these first ingredients have softened and cooked a little bit, you want to add your MINCE and break it up as it cooks, let the whole lot brown, (should take about 7 mins). You then wanna add in some WHITE WINE and cook until that’s evaporated off, then add in your VEGETABLE STOCK, some SALT and PEPPER, and let that simmer off for about 30 mins, stirring every now and again. Once it’s simmered off you wanna add in a whole 250g tub of MASCARPONE, some fresh chopped PARSLEY, and a small teaspoon of NUTMEG. I can’t stress enough the importance of these 3 ingredients, making it so rich and flavoursome! Let that rest so the mascarpone can melt and in the mean time cook your pasta- I highly recommend using RIGATONI, or something similar. Mix the sauce together, it should be creamy and rich, not too thick. Combine the pasta with the sauce and serve immediately with plenty of PARMESAN grated on top. Enjoy! And I’ll reiterate please please please use real mince and pancetta- so yummy! by @cookingwithrawz

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5 years ago