dinner for two

This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.

Kung Pao chicken

Szechuan peppercorns

cornflour

higher-welfare chicken thighs (350 grams)

groundnut oil or vegetable oil

garlic

ginger

spring onions

red chillies

soy sauce

rice wine vinegar

honey

unsalted peanuts

punnet of salad cress

cucumber

carrot

coriander

tabelspoon rice wine vinegar

https://www.youtube.com/watch?v=RI0QA_TeE7s

Here's what you need: white miso paste, honey, rice vinegar, garlic, ginger, pepper, salmon, asparagus, large baby bok choy, olive oil, salt, brown rice, sesame seed

One-Pan Miso Honey Salmon For Two Recipe by Tasty

white miso paste

rice vinegar

garlic,

ginger, grated

pepper,

oz salmon, 2 fillets

asparagus,

baby bok choy,

olive oil,

salt,

brown rice, cooked, for serving, optional

sesame seed,

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.

Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.

Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.

Bake for 10-12 minutes, or until the salmon is cooked to your liking.

Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.

https://vid.tasty.co/output/107570/landscape_480/1535735451

These vegetarian enchiladas are a money-saving gem and they take just a few minutes to make.

This meal provides 648 kcal, 28g protein, 74g carbohydrate (of which 15g sugars), 26g fat (of which 12g saturates), 18g fibre and 3.2g salt per portion.


Quick beany enchiladas

grams/3½oz onion

grams/3½oz peppers

tomatoes

beans

tbsp lime

x 40 grams/1½oz ready-made flour tortillas

75 grams/2½oz mature cheddar,

salt and black pepper

This vegan mushroom stroganoff is served with a flat ribbon pasta, such as pappardelle or fettuccine. It’s rich and full of flavour and quick to cook – ideal for a midweek supper.

Vegan mushroom stroganoff 

160 grams/5¾oz dried pappardelle or fettuccine pasta

olive oil

shallots,

garlic cloves, finely chopped

mushrooms

tsp smoked paprika

Dijon mustard

tamari

125 milliliters/4fl oz vegetable stock

milliliters/4fl oz plant-based crème fraîche or single cream alternative

½ lemon, juice only

thyme

Such a treat on Christmas Eve or for any deluxe special occasion. The chips are gilding the lily, but why not?

Lobster thermidor

1x750 grams/1½lb lobster, cooked

grams/¾oz fresh parmesan, grated

butter

shallot, finely chopped

275 milliliters/10fl oz fish stock

55 milliliters/2fl oz white wine

110 milliliters/4fl oz double cream

½ tsp English mustard

parsley

potatoes,

vegetable oil,

This crunchy California roll sushi bowl is perfect for a quick dinner or an easy lunch for two. Avocado, toasted bread crumbs, pickled ginger, radishes, green scallions, and cucumbers make this a colorful and beautiful meal. Top it with an easy homemade spicy aioli to perfectly balance the flavors.

Crunchy California Roll Sushi Bowl Recipe by Tasty

water

kosher salt,

sushi rice, rinsed until the water runs clear

sugar

canola oil

panko breadcrumbs

½ teaspoon pepper, plus more to taste

mayonnaise

siracha

oz crab, 2 cans, drained

persian cucumber, thinly sliced

radishes, thinly sliced

nori, thinly sliced

scallion,

sesame seed

pickled ginger

avocado, diced

In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.

In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.

Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.

Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.

In a small bowl, stir together the mayonnaise and Sriracha until smooth.

To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.

https://vid.tasty.co/output/119634/landscape_480/1544739524

If you want some banging chilli flavours, try these crisp coated cauliflower florets with a creamy spicy sauce for an irresistible starter, side dish or light meal.

Bang Bang Cauliflower

70 grams/2½oz panko breadcrumbs

sea salt flakes

tsp black pepper

paprika

garlic powder

cauliflower,

100 milliliters/3½fl oz oat milk

milliliters/4fl oz sriracha mayonnaise (vegan if required, see recipe tips)

tbsp sweet chilli sauce

maple syrup or agave nectar

red chilli, finely sliced (optional)

spring onions, finely sliced

Bang bang cauliflower

If you&#039;ve ever wondered how to poach scallops, this easy poached scallops in saffron broth is a great place to start.

Poached Scallops in Saffron Broth

stock

saffron threads (about .01 ounces)

extra virgin olive oil

shallots

red pepper (plus more, if desired)

pearl couscous

dry sea scallops (side muscle removed)

Salt and pepper

parsley leaves (finely chopped)

Heat the chicken stock in a microwave for 1 minute until warm. Add the saffron threads and stir to incorporate. Set aside.

Bloom the Saffron:

Heat the oil in a wide pot over medium heat. Add the shallots and cook, stirring regularly, for 6-7 minutes until softened and golden brown. Be careful not to burn them. Season lightly with salt and pepper.

Cook the Shallots:

Add the crushed red pepper and toss to coat. Melt the butter into the pan. Once melted, add the couscous and cook, tossing occasionally, for 2-3 minutes until toasted and golden brown.

Toast the Couscous:

Pour in the reserved saffron broth and bring to a low boil. Cook for 8-12 minutes until the couscous is almost al dente, but slightly underdone. Taste and season with salt and pepper.

Simmer the Saffron Broth:

Pat the scallops dry and season with salt and pepper. Turn the heat on the broth to medium-low. Nestle the scallops into the broth and cover. Cook for 5 minutes. Turn off the heat and remove the lid.

If the scallops seem slightly underdone, just cover them again and allow the residual heat and steam in the pan to cook them for another minute or two. Be careful not to overcook them.

Cook the Scallops:

Stir in the chopped parsley and season to taste.

Finish the Scallops:

Ladle the couscous and saffron broth into shallow bowls and arrange the scallops on top. Garnish with a touch more parsley or a drizzle of extra virgin olive oil. Enjoy!

To serve:

A rainbow of vibrant veggies, tossed simply with Asian egg noodles and soy sauce.  A very virtuous and super simple dinner for two.

Vegetable Lo Mein Recipe

vegetable oil

shitake mushrooms, sliced

Napa cabbage

Kosher salt

snow peas, whole or thinly sliced

scallions, sliced

lo mein noodles

Sesame seeds

cilantro

Heat 1 teaspoon oil in a wide nonstick skillet over high heat until shimmering. Add mushrooms and cabbage and season lightly with salt.  Cook, stirring and tossing frequently, until barely cooked through but still bright, about 3 minutes. Transfer to a medium bowl. Add 1 more teaspoon oil to wok and return to high heat until lightly smoking. Add carrot and snow peas and season lightly with salt. Cook, stirring and tossing frequently, until barely cooked through but still bright, about 3 minutes. Transfer to bowl with mushrooms and cabbage. 

Add remaining teaspoon oil and reduce heat to medium-high. Add garlic, ginger, and scallions and cook, stirring constantly until fragrant, about 15 seconds. Add noodles and toss to coat. Return vegetables to wok. Add soy sauce. Add sesame seeds and cilantro. Cook, tossing constantly, until noodles and vegetables are coated in sauce. Transfer to a plate and serve immediately.

Pork & apple sauce

green eating apples

brown rice

carrots

broccoli

pork fillet

nutmeg

sage

oranges

natural yogurt

There are a few techniques to making these little buggers. It’s one of my favourite pasta shapes, but weirdly tricky to master. I don’t want that to put you off – I’ve seen both 5-year-olds and 100-year-olds rattling it out in Italy very easily! Approach it with a Zen-like mind and I promise you’ll get into the rhythm soon enough.

Orecchiette

durum wheat flour

Best Korean BBQ Tacos have thin strips of meat soaked in homemade Korean BBQ sauce, then are assembled in tortilla taco shells with broccoli slaw and green onions and drizzled with Ranch or Blue Cheese dressing. This recipe is very versatile! Try it with steak, chicken, shrimp, or pork.

Best Korean BBQ Tacos

dark brown sugar

Tbsp rice wine vinegar

Tbsp Gochujang (Korean chili paste)

tsp Asian toasted sesame oil

cornstarch

lb steak (chicken, shrimp,

broccoli slaw

green onions

flour taco shells

Ranch or Blue Cheese dressing

Stir soy sauce, brown sugar, minced garlic, rice...

Stir soy sauce, brown sugar, minced garlic, rice wine vinegar, gochujang, ginger, sesame oil, and black pepper together in a saucepan.

Over medium heat, bring the mixture to a...

Over medium heat, bring the mixture to a boil.

In a small bowl, whisk the cornstarch and...

In a small bowl, whisk the cornstarch and water together until the cornstarch dissolves.

While stirring soy sauce mixture, pour the cornstarch...

While stirring soy sauce mixture, pour the cornstarch mixture in, stirring until well combined.

Reduce heat to medium-low and cook until the...

Reduce heat to medium-low and cook until the sauce is thick, about 3 to 5 minutes. Remove from the heat.

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