Masak Masak Ala Emak

  Sausage and red pepper hotpot Sausages are a comfort food that the whole family can enjoy and this all-in-one-pan dish is simple yet full of flavour. Serve with a green vegetable for a complete and colourful meal. Ingredients 1 tbsp sunflower oil 8 spicy pork sausages 4 rashers smoked bacon, finely chopped 1 onion, sliced 1 red pepper, seeds removed and cut into large chunks 1 large carrot, peeled and diced 1 garlic clove, crushed 300ml/½ pint chicken stock 400g tin chopped tomatoes 2 tbsp sun-dried tomato purée 2 fresh thyme sprigs 250g/9oz baby new potatoes, skin on, sliced into thick discs salt and freshly ground black pepper freshly cooked green vegetables, to serve Recipe tips Method Heat the oil in a large deep frying pan or casserole dish over a high heat. Add the sausages and fry until browned all over. Remove from the pan and set aside. Add the bacon to the pan and fry for a few minutes until crisp; remove and set aside with the sausages. Add the onion, red pepper, carrot an

  Chicken bhuna The word ‘bhuna’ means to fry and, in this recipe, it is key to fry the onions and tomatoes really well until the oil begins to leave the sides of the pan. The secret to a really good chicken bhuna is to not add any water as all the flavour comes from the spices and onions. Each serving provides 357 kcal, 39.5g protein, 9g carbohydrates (of which 6.5g sugars), 17.5g fat (of which 3g saturates), 3.5g fibre and 1.2g salt. Ingredients For the marinade 6 garlic cloves, finely grated 2.5cm/1in piece fresh root ginger, peeled and finely grated 2 tsp mild chilli powder (or Kashmiri chilli powder) ½ tsp ground turmeric 1 tsp ground cumin 1 tbsp ground coriander 2 tbsp Greek-style yoghurt 750g/1lb 10oz chicken thighs, boneless and skin removed, cut into bite-sized pieces For the bhuna 100g/3½oz tomatoes, roughly chopped 2 tbsp tomato purée 4 tbsp vegetable oil 3 dried mild red chillies (or dried Kashmiri chillies), left whole 300g/10½oz brown onions, finely chopped (about 2 medi

  Chicken casserole An easy chicken casserole recipe should be in every cook's little black book and this one will go down well with all of the family. Serve with mashed or boiled potatoes, or rice. Each serving provides 425 kcal, 48g protein, 13g carbohydrates (of which 7.5g sugars), 19g fat (of which 5g saturates), 5g fibre and 2.4g salt. Ingredients 8 bone-in, skin-on chicken thighs (around 850g/1lb 14oz) 1 tbsp olive or sunflower oil 1 onion, thinly sliced 4 rashers smoked back bacon, cut into roughly 2cm/¾in slices 150g/5½oz small mushrooms, halved or quartered if larger 3 medium carrots, peeled and cut into roughly 1.5cm/⅝in slices 20g/¾oz plain flour (around 2 tbsp) 1 tsp dried thyme or 1 tbsp fresh thyme leaves 500ml/18fl oz hot chicken stock (made with 1 stock cube) 1 medium leek, trimmed and cut into roughly 1cm/½in slices salt and freshly ground black pepper Recipe tips Method Preheat the oven 190C/170C Fan/Gas 5. Season the chicken thighs all over with a little salt and

  Chicken chilli Like chilli con carne, this chicken chilli is all about the mix of fragrant spices and heat, subtly mellowed with a touch of chocolate added at the end. Also it’s a brilliant one-pot meal and tastes even better the next day, so it’s a good dish to make ahead. Each serving provides 696 kcal, 35g protein, 91g carbohydrates (of which 11g sugars), 18g fat (of which 6g saturates), 15g fibre and 1.5g salt. Ingredients 1 tbsp olive oil or lard 1 large red onion, sliced 2 garlic cloves, finely chopped 1 tsp dried oregano 1 bay leaf 1 tsp ground cumin ¼–1 tsp chilli powder, to taste 1 tsp Spanish smoked paprika bunch coriander, stalks finely chopped, leaves roughly chopped 4 chicken thighs, skin removed and boneless, cut into chunks 2 x 400g tins kidney or black beans, drained and rinsed 250g/9oz passata 200ml/7fl oz chicken stock (or use 250g/9oz more passata) 1 tsp cider vinegar 1 tsp flaky sea salt, plus extra for seasoning 2–3 squares dark chocolate freshly ground black pep

  Vegetarian chilli tacos Spicy bean tacos with all the trimmings. The veggie bean filling can be made in advance and will keep in the freezer for 2 months, so whenever you fancy a veggie taco you can whip one up in minutes. Replace the cheese and yoghurt with dairy-free alternatives for vegan tacos. Ingredients 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove 3 celery stalks, finely chopped 200g/7oz portobello/shiitake mushrooms, chopped 2 green chillies, chopped 100g/3½oz tomato purée 1 tsp cocoa powder (optional) 150ml/5fl oz vegetable stock 2 x 400g tinned kidney beans, or mixed beans, rinsed and drained salt and freshly ground black pepper To serve 12 ready-made taco shells, warmed 150g/5oz Monterey Jack (or mild cheddar) cheese, grated 2 tbsp chopped fresh coriander (optional) 200ml/7fl oz plain yoghurt Recipe tips  .     How-to-videos Method Heat the oil in a frying pan over a medium heat. Fry the onion, garlic and celery until soft. Add the mushrooms and chillies and coo

  Chicken pasta bake A wonderfully comforting chicken pasta bake, this can be made ahead and will go down really well with the family. Each serving provides 532 kcal, 35g protein, 46g carbohydrates (of which 10g sugars), 22g fat (of which 11.5g saturates), 4.5g fibre and 0.9g salt. Ingredients butter, for greasing 250g/9oz penne 1 onion, roughly chopped 3 skinless, boneless chicken breasts, cut into thin strips roughly the size of your little finger 1 tbsp paprika 2 tbsp olive oil salt and freshly ground black pepper For the sauce 50g/1¾oz butter 50g/1¾oz plain flour 750ml/1 pint 6 fl oz hot milk (see tip) 1 tsp Dijon mustard 100g/3½oz Parmesan cheese, coarsely grated 2 large tomatoes, deseeded and cut into small cubes Recipe tips  How-to-videos Method Preheat the oven to 220C/200C Fan/Gas 7. Butter a shallow 1.75 litre/3 pint ovenproof dish. Cook the penne with the onion in boiling, salted water according to the packet instructions. Drain, refresh in cold water and leave to drain agai