Tag: Parmigiano-Reggiano

• 

  PK’s Panko Cheese Chicken Tenderloin Nuggets

  I am always looking for meals that my lads will wolf down without complaints. I am happy to say that I can’t make enough of these baked chicken and cheese nuggets.

  Let me know how you fare and there are more kid (and big kid) friendly meal links at the end of the post.

  Steps

  1. Cutting and coating the chicken nuggets
  2. Cooking the nuggets
  3. Serving

  Ingredients

  • ~600g chicken tenderloins
  • 2 Tbsp butter, melted
  • Nugget coating mix:
    • 1 cup Parmesan cheese, crumbled
    • 2 cups Panko breadcrumbs
    • 1 pinch garlic powder
    • 1 pinch paprika powder
    • Black peppercorns, cracked, to taste
    • Table salt, to taste

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 2 mixing bowls
  • 1 baking tray, lined with baking paper

  Cutting and coating the chicken nuggets

  1. Cut the chicken tenderloins into smallish chunks.
  2. Melt the 2 Tbsp butter in one of the mixing bowls.
  3. Add the chicken chunks and mix until the chicken is fully coated in butter.
  4. In the second mixing bowl combine:
     • 1 cup Parmesan cheese, crumbled
     • 2 cups Panko breadcrumbs
     • 1 pinch garlic powder
     • 1 pinch paprika powder
     • Black peppercorns, cracked, to taste
     • Table salt, to taste
  5. Take 1 piece of chicken at a time and:
     • Put it into the bowl containing the breadcrumb mix.
     • Turn it over a few times to get a good coating.
     • Place it on an oven tray lined with baking paper.
  6. Pop the tray into the fridge for about 30 minutes.

  

  

  

  Cooking the nuggets

  1. Take the tray out of the fridge about 10 minutes before cooking.
  2. During that time preheat your fan-forced oven to 180C.
  3. Cook the nuggets for about 25 minutes aiming for them to be cooked through and a golden in colour (you could turn them over if you want mid way).

  

  Serving

  Chicken nuggets go with anything. 🙂

  Here I have served them with a green salad and a generous amount of Sriracha Hot Sauce.

  

  Enjoy,

  PK

  ---

  YOU MIGHT ALSO LIKE

  MORE KID FRIENDLY MEALS

  PANKO RECIPES

  MORE CHICKEN DISHES

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  Written by

  PK

  ·

  November 1, 2018

• 

  PK’s Eye Fillet Carpaccio Antipasto

  I have been in love with Carpaccio since I mustered the courage to try it as a teenager.

  It is hard to convince people who have never tried it how sublime the flavour combination of the rocket, cheese and beef (that literally melts on your tongue) is. I beg you to try it sometime.

  Note: Like any cooking, there shouldn’t be any nasty surprises when preparing and serving raw meat if you start with the best fresh ingredients and maintain good hygiene.

  If you want to make your own simply:

  1. Purchase some quality beef eye fillet (you will want a thin slice or two per guest), asking your butcher to slice it for you want.
  2. Place the slices in between sheets of baking paper and flatten them with a mallet or rolling pin.
  3. Lay the flattened slices on a plate.s
  4. Garnish with rocket leaves (or another green that has some kick).
  5. Sprinkle with shaved Parmigiano-Reggiano cheese.
  6. Drizzle with lemon juice and  Jamie Oliver’s Egg Mayonnaise.

  

  

  

  Enjoy,

  PK

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  YOU MIGHT ALSO LIKE

  ITALIAN CUISINE

  ANTIPASTI

  MORE NORECIPE GOODNESS

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  Written by

  PK

  ·

  July 16, 2018

• 

  PK Makes Michelle Bridges’ Lentil Shepherd’s Pie

  You won’t believe how good Michelle Bridges’ super healthy vegetarian take on the classic shepherd’s pie is.  I am avid meat eater but I think this is just as good as the beef mince and potato version I had growing up.

  It is infinitely adaptable and just goes to prove that vegetarians and vegans don’t have to compromise on taste. This is a must try dish for everyone!

  Steps

  1. Preparing everything
  2. Steaming the cauliflower
  3. Sweating the vegetables
  4. Making and cooking the pie
  5. Serving

  Ingredients

  • 1/2 cup dried lentils (I used green)
  • 1 brown onion, whole
  • 1 brown onion, chopped
  •  1 bay leaf
  •  500g cauliflower, broken into florets
  •  1/3 cup ricotta
  •  Olive oil spray
  •  I large carrot, diced
  •  150g button mushrooms, halved or quartered
  • 1 garlic clove, finely diced
  •  400g can diced tomatoes
  •  Ground black peppercorns to taste
  •  1/3 cup grated Parmigiano-Reggiano or Parmesan, shaved

  Equipment

  • a long sharp knife
  • 2 chopping boards
  • 1 saucepan
  • 1 fry pan
  • 1 medium baking dish
  • 1 mixing bowl
  • 1 potato masher
  • 1 colander

  Preparing everything

  1. Start by getting the lentils cooked as this will take a while.
  2. Add the whole onion and bay leaf to the sauce pan along with the 1/2 cup of lentils and 2 cups of water.
  3. Bring to a gentle boil and cook for about 40 minutes stirring occasionally to stop them sticking.
  4. While that is happening:
     • Cut the 500g cauliflower into small florets of about equal size.
     • Chop the remaining onion.
     • Finely dice the garlic clove.
     • Chop the 150g of mushrooms to your preferred size.
     • Chop the carrot.
     • Grate the 1/3 cup parmigiano-reggiano (you can use dairy free cheese instead).

  

  

  Steaming the cauliflower

  1. Get the cauliflower underway in your steamer after giving the lentils 15 minutes head start.
  2. Steam it until it is very soft and allow to cool somewhat.
  3. Transfer it to the mixing bowl along with the 1/3 cup ricotta.
  4. Use a potato masher to turn the mix into a puree (think mashed potatoes consistency).
  5. Try not to eat the entire contents of the bowl just yet. 🙂

  

  

  Sweating the vegetables

  1. Add a small slug of olive oil to the fry pan and bring to medium heat.
  2. Throw in the garlic, chopped onion, carrot, mushrooms and allow them to soften.
  3. Stir in the tomatoes then rinse the can with some water and add that too.
  4. Stir in the drained cooked lentils.
  5. Add pepper to taste.

  

  

  

  Making and cooking the pie

  1. Turn your fan forced oven on to 180C,
  2. Lightly spray the baking dish with some spray oil.
  3. Transfer the vegetables into it and then top with the ricotta and cauliflower mash.
  4. Now evenly cover the mash with grated cheese.
  5. Bake in the oven for 30 minutes or until golden brown.

  

  

  

  

  Serving

  Serve with steamed greens and some more carrots.

  

  

  Enjoy,

  PK

  ---

  YOU MIGHT ALSO LIKE

  MORE VEGAN , VEGETARIAN , GLUTEN-FREE INGREDIENTS AND MEALS

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  Written by

  PK

  ·

  June 15, 2018

• 

  PK’s Spaghetti Aglio E Olio (Garlic And Oil)

  This traditional Neapolitan pasta dish could not be simpler nor more sublime. The first time I made this spaghetti tossed in garlic and olive oil, I thought I had died and gone to heaven. 🙂

  How amazing is this? You only need flour, water, garlic, olive oil and cheese (Parmigiano-Reggiano if you have it).

  You will never look in your cupboard again and say ‘I have nothing to eat!’.

  How Do I Do It?

  Boil a pot of water and cook your spaghetti al dente.  I used home made spaghetti which I made with a friend’s Philips Pasta Maker.

  

  I left a bit of water in the pan with the pasta ie I didn’t let the water and steam dissipate fully.

  

  While the pasta is cooking you need to heat a good splash of olive oil and diced garlic. Experiment with amounts and ratios, more pasta needs more of both (mostly oil).

  

  Chop up a ton of parsley and mix it into the pasta.

  

  Then chuck the pasta into the oil and continue to cook for a bit. Here I am letting some of the water boil off.

  

  Serve hot with grated Parmigiano-Reggiano, cracked black peppercorns and a bit more parsley.

  

  Enjoy,

  PK

  ---

  Related Links:

  • Pasta dishes here
  • Italian cuisine here
  • NoRecipe goodness
  • Dishes using Parmigiano-Reggiano (parmesan)
  • Dishes using cheese

  • 15 MINUTE MEALS

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  Written by

  PK

  ·

  March 11, 2018

• 

  Spaghetti Carbonara With Cream

  This rich creamy spaghetti carbonara will not win any health awards but jeapers it is tasty. 🙂

  It also isn’t particularly authentic due to the addition of cream. I love the more traditional egg only version too (Spaghetti Carbonara) but this one is my go to comfort food pasta dish.

  I make it in large batches as it freezes really well. Remember to use a low power setting on the microwave though when reheating.

  

  You will be:

  1. Preparing everything
  2. Cooking the  pasta
  3. Cooking the bacon and garlic
  4. Bringing it all together
  5. Serving

  You will need:

  • Ingredients:
    • 6 to 9 rashers shortcut bacon
    • 500g dried pasta
    • 100g Parmigiano-Reggiano
    • 200ml double cream (called heavy cream in other countries)
    • 2 eggs
    • 2 garlic cloves
    • freshly cracked black pepper to taste
    • a sprinkle or two of ground nutmeg
    • a handful of fresh basil leaves
    • half a handful of fresh oregano leaves
    • a generous slug of olive oil
    • table salt for the pasta water to taste
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a whisk or fork for the eggs
    • a fry pan
    • a large pan to cook the pasta

  Preparing everything

  1. Chop the 6 to 9 rashers of bacon (shortcut bacon is pretty lean but if you are using other types try remove most of the fat and rind if you like).
  2. Finely grate the 100g of parmigiano-reggiano  (you can use parmesan but I recommend  you try the real deal).
  3. Roughly chop the handfuls of basil and oregano leaves.
  4. Peel and finely dice the 2 garlic cloves.
  5. Whisk the 2 eggs.
  6. Fold the whisked eggs into the 200ml of double cream.

  

  Cooking the  pasta

  1. Put a large pot of water on the boil.
  2. Add a slug of olive oil and a good dash of salt to the water.
  3. Cook the pasta al dente while you do the next part.

  Cooking the bacon and garlic

  Throw a slug of olive oil into a fry pan along with the 2 sliced garlic cloves and cook the 6 rashers of chopped bacon.

  

  Bringing it all together

  1. Drain the pasta but keep some of the water to adjust the amount of liquid in the finished dish.
  2. Add the pasta to the fry pan and on very low heat gently mix everything.
  3. Fold in the egg/cream mix, cheese, oregano, basil and some of the reserved pasta water until you get the consistency you like.

  

  Serving

  Serve directly with a large crusty garlic bread in the center of the table. It is great to watch your family and friends literally breaking bread with you.

  Have cracked black pepper and extra cheese available of course. 🙂

  A wine site I like, winefolly.com, suggests full bodied white wines or light bodied reds.

  Enjoy,

  PK

  Here are some more Italian food and pasta recipe posts:

  Written by

  PK

  ·

  February 15, 2018

• 

  PK’s Fettuccine In Egg Sauce

  I think there are only two types of people on this planet and it comes down to pasta to sauce ratios :). I fall into the lots and lots of pasta with just a little sauce camp.

  So this easy peasy way of making a quick lunch or dinner is right up my alley. If you prefer a creamier runny sauce and lots of it please try my Fettuccine Chicken Alfredo.

  Each adult serve of this dish needs:

  • 2 handfuls of fresh fettuccine
  • 2 organic free range eggs
  • a handful of cherry tomatoes
  • some torn basil
  • cracked black peppercorns to taste
  • a slug of garlic infused olive oil
  • lots of Parmigiano-Reggiano or another hard cheese

   

  Enjoy,

  PK

  Related Links:

  • Dishes using Parmigiano-Reggiano (parmesan) 
  • Dishes using cheese
  • Pasta dishes here
  • Italian cuisine here
  • NoRecipe goodness

  • 15 MINUTE MEALS

  Written by

  PK

  ·

  August 4, 2017

• 

  PK’s NoRecipe Fettuccine In Egg Sauce

  I think there are only two types of people on this planet and it comes down to pasta to sauce ratios :). I fall into the lots and lots of pasta with just a little sauce camp.

  So this easy peasy way of making a quick lunch or dinner is right up my alley. If you prefer a creamier runny sauce and lots of it please try my Fettuccine Chicken Alfredo.

  Each adult serve of this dish needs:

  • 2 handfuls of fresh fettuccine
  • 2 organic free range eggs
  • a handful of cherry tomatoes
  • some torn basil
  • cracked black peppercorns to taste
  • a slug of garlic infused olive oil
  • lots of Parmigiano-Reggiano or another hard cheese

  Enjoy,

  PK

  Related Links:

  • see more salads here
  • see italian cuisine here
  • see more NoRecipe goodness here

  Written by

  PK

  ·

  August 4, 2017

• 

  PK’s Creamy Cauliflower And Parmesan Soup With Soft Pork Belly

  I was day dreaming about a new dish for dinner and thought it would be cool to try pork belly with this soup instead of bacon.

  Hope you like it.

  Pork belly aside, the soup only takes about 30 minutes to cook and the hands on bit only takes 10 of them.

  You will be:

  1. Making the pork belly
  2. Making the cauliflower soup
  3. Serving

  You will need:

  • Ingredients:
    • A slice of pork belly for each serving (ingredients are here)
    • A good slug of olive oil
    • 1 celery stalk, rough chopped
    • 1/2 onion, rough chopped
    • 1 garlic clove, finely chopped
    • 1 potato,  rough chopped
    • 3 cups PK’s Slow Cooker Chicken Stock
    • 1 bay leaf
    • 500g cauliflower florets
    • 1/2 cup milk
    • 1/2 cup Parmesan cheese, grated
    • Water, add in small portions if soup is too thick
  •  Equipment:
    • 1 chef’s knife
    • 1 chopping board
    • 1 soup pan
    • 1 stick mixer
    • 1 wooden spoon

  Making the pork belly

  Make and then chill a strip of pork belly for each serve. Please see the recipe here.

  Making the cauliflower soup

  1. Chuck a slug of olive oil into the pan and bring it to a medium low heat.
  2. Add and sweat the chopped:
     • 1 celery stalk
     • 1/2 brown onion
     • 1 garlic clove
  3. Add the bay leaf.
  4. Add the 500g cauliflower florets and 1 potato and sweat for another minute or so.
  5. Add the three cups of chicken stock and bring to the boil.
  6. Reduce heat and simmer for about 15 minutes or the potato is cooked.
  7. Pull out the bay leaf
  8. Allow to cool a little and add the 1/2 cup of milk and blend with a stick mixer.
  9. Add small amounts of water if the soup is too thick for your liking (remember that we are about to add cheese which will thicken it further),
  10. Add the 1/2 cup parmesan cheese and mix with a wooden spoon or the like.

  Serving

  My original idea was to serve the soup warm with a piece of pork belly. I ended up chilling the soup however. It was marvelous and the pork belly really complimented the soup’s gentle flavours.

  

  Enjoy,

  PK

  ---

  YOU MIGHT ALSO LIKE

  MORE SOUP RECIPES

  PORK DISHES

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  Written by

  PK

  ·

  May 7, 2017

• 

  PK’s Baked Mashed Potato, Bacon and Cheese Balls

  I normally have enough leftovers for at least one lunch when I cook dinner for my family. So you can imagine how good these potato balls are if I had to buy lunch at work the next day :).

  Really easy to make ahead of time and sort of healthy as they are baked and not shallow fried, you and your kids will love them.

  Notes:

  • Make more than you think you need, they are addictive
  • You could work in mashed sweet potato and or pumpkin to get vegetables into picky eaters
  • They will need to set in the fridge for a bit before cooking

  You will be:

  1. Prepping the ingredients
  2. Making the potato balls and rolling in breadcrumbs
  3. Cooking the potato balls
  4. Serving them up hot

  You will need:

  • Ingredients:
    • 2 cups cooled mashed potato
    • 1/2 cup finely diced vegetables (I used celery and spring onions)
    • 1/4 cup of cooled finely chopped crispy bacon
    • 1/2 cup of breadcrumbs
    • 3/4 cup of grated cheese (I used a mix of Parmigiano-Reggiano and cheddar)
    • 1 egg (beaten)
    • some spray olive oil
  •  Equipment:
    • a chopping board
    • a long sharp knife
    • a saucepan for the mashed potatoes
    • a potato masher
    • a frypan for the bacon
    • a fork or whisk to beat the egg
    • a mixing bowl
    • several plates
    • an oven tray lined with baking paper

  Prepping the ingredients

  1. Make your mashed potatoes, aiming for 2 cups worth, and pop it in the fridge to cool.
  2. Fine chop the bacon to end up with 1/4 cups worth, cook to your liking and then pop them in the fridge too.
  3. Chop the 1/2 cup of vegetables.
  4. Grate the 3/4 cup of cheese.
  5. Beat the single egg.
  6. Mix the above ingredients in a mixing bowl.
  7. Put the 1/2 cup of bread crumbs on a plate.

  

  

  Making the potato balls and rolling in breadcrumbs

  1. Roll small balls of the potato mix and then roll those in flour.
  2. Pop them onto an oven tray and then into the fridge to set for at least 15 minutes.

  They look pretty yummy already:

  

  Ready for the oven:

  

  Cooking the potato balls

  1. Give the top of the balls a quick spray with spray olive oil and pop the tray into a fan-forced oven (pre-heated to 200C).
  2. Cook for about 20 minutes or until golden brown.

  Perfection:

  

  Firm on the outside with a lovely soft cheesy texture inside:

  

  Serving them up hot

  Perfect with some fresh vegetables, sauerkraut and some dipping sauces (tomato and sour cream mixed with fresh coriander) or in a bowl by themselves as finger food :).

  

  Enjoy,

  PK

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  YOU MIGHT ALSO LIKE

  MORE POTATO DISHES

  MORE KID FRIENDLY MEALS

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  Written by

  PK

  ·

  March 11, 2017

• 

  PK’s Bacon Wrapped, Cheese Stuffed Jalapenos

  As I mentioned in my last post, I am drowning in home-grown Jalapeños. I have decided to eat my way out one recipe at a time :).

  These cheese stuffed Jalapeños, wrapped in bacon to make them irresistible, are so easy to make but not for the faint hearted.

  Take a chili and cut it almost in half leaving a lip and the stalk attached to one side. Scoop out the pith and the seeds. Then stuff the cavity with your favourite cheese, I used a mix of mozzarella, parmesan and cheddar.

  Next, put the lid back on and wrap the whole thing in a strip of bacon.

  Pop them on an oven tray as you go and then into a fan-forced oven (pre-heated to 200C) for about 20 minutes or the bacon is crispy enough for your liking.

  

  Served hot or chilled, your guests are going to love them.

  

  Enjoy,

  PK

  Related Links:

  • Dishes using Parmigiano-Reggiano (parmesan) 
  • Dishes using cheese

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  Written by

  PK

  ·

  March 6, 2017