Tag: British Cuisine

British Cuisine · Potato Dishes

Jacket Potato Ninja Style UK

LilyfreyaLeave a comment

Who doesn’t love a good old jacket potato? Smothered in butter? It’s an oldie but a goodie. Perfect with so many dishes, for lunch or dinner, it’s just so versatile. But I’m pretty fussy with my spuds and if it’s still hard in the middle, I’m not going to be happy!!

With that, it was important for me to get this one right. It’s something we eat fairly frequently especially during winter. We often have to make different side dishes in our house as I LOVE a jacket whilst my husband LOVES mash. I’m really not a fan of mashed potatoes. Don’t ask me why, I think it’s one of those texture things from when I was a kid that I’ve just never grown out of.

Ingredients

  • Jacket potato
  • Salt and pepper
  • Olive oil

Recipe

1. Stab the potatoes all over with a fork.

2. Place inside the multicooker inside the crisper basket.

3. Add 300ml water to the cooking pot.

4. Pop the pressure lid on and turn vent to ‘seal’.

5. Select the option to ‘pressure cook’. Put on ‘hi’ and put timer on for 12 minutes. Select ‘start’.

6. Once the potatoes are done. Before removing the water make sure you are happy with how soft the spuds are. If not just repeat the process for a few more minutes of pressure cooking. Otherwise remove the potatoes and carefully empty the water away.

7. On a plate pour some olive oil and add salt and pepper. Ensure the whole of the potato is covered.

8. Place the potatoes back into the crisper basket and back inside the multicooker.

9. Select the ‘bake/roast’ option. Put the temperature to 200 degrees and timer for 15 minutes. Press ‘start’. Once this step is complete check to see whether the potatoes are crispy enough.

10. If you prefer even crispier than this you can then select the ‘air fryer’ mode and fry them for 5 minutes extra or longer for preference.

Italian

Spaghetti Bolognese Ninja Style UK

LilyfreyaLeave a comment

This has been my go to recipe for spaghetti Bolognese now for over a year. It’s from a wonderful blog called Spend With Pennies which I’ll link at the bottom in case you’d like to explore further. I just love the sheer amount of herbs within this recipe, it really makes it so flavourful. I really don’t think there is much to improve on this original recipe however we do like to add some bacon in my house but this is down to personal preference. I also like to add in a finely chopped red pepper just to get some extra veggies in there.

Ingredients

  • 2 tsp olive oil
  • 4 garlic cloves
  • 1 onion (finely chopped)
  • 200g bacon lardons
  • 1 red pepper
  • 500g lean mince beef
  • 400g crushed tomatoes
  • 4 tbsps tomato purée
  • 3 beef stock cubes
  • 1 cup water
  • 2 tsp Worcestershire sauce
  • 3 tsp oregano
  • 2 tsp dried thyme
  • 3 bay leaves
  • Salt and pepper to taste
  • spaghetti

Recipe

1. Select the ‘sear / sauté’ option on your cooker. Heat a tsp of olive oil and then add your mince in to brown. Once browned remove and place on a plate for later.

2. Keeping your cooker switched to ‘sauté’ add chopped onion and bacon lardons in to soften and brown.

3. Crush 4 cloves of garlic into the cooker and mix in with the onions. Add in chopped red pepper and allow to soften.

4. Add the mince beef back into the cooker and stir it altogether.

5. Add in the remaining ingredients – chopped tomatoes, tomatoe purée, water, beef stock cubes, Worcestershire sauce, oregano, thyme and bay leaves and mix together.

6. Put the pressure lid on with the vent turned to ‘vent’. Select the ‘slow cooker’ option. Select hi for 4 hours. Alternatively cook on low for 8 hours.

7. Bring a pan of water to the boil and add your spaghetti. Following the instructions on the packet, I think it roughly takes between 10 and 12 minutes to cook depending on the way you like it.

Serve with some yummy garlic bread. I know the original recipe advises to add the spaghetti into the sauce prior to serving which isn’t something I’ve actually tried yet. I’ll have to give it a go and get back to you. Here is the link to the original article with the recipe this has been adapted from as promised. I hope you will enjoy this meal as much as I do.

Bacon recipe · British Cuisine · Cheese Recipes

Crispy Macaroni and Cheese Ninja Style UK

Lilyfreya1 Comment

This recipe is another great one for little kids especially fussy ones! It’s quick and easy to do and only a couple of ingredients needed. It’s so tasty I can never resist a bowl myself, I just don’t have the will power! Another perk to this recipe is that you can add any other ingredients in that you fancy. Further down I will list a couple of ideas for inspiration.

Ingredients

– tsp olive oil

– bacon (I like to use lardons for this)

– 2 cups of macaroni

– 1 chicken stock cube

– 2 cups of water

– 2 tbsps butter

– 4 cups cheddar cheese

– 1 or 2 bags cheese and onion walkers crisps

Recipe

1 To start you need to press the ‘sear/ sauté‘ option and then ‘hi’. Put one tsp of oil in and let it heat up.

2. If you are using rashers of bacon you will need to chop into small pieces and once the cooker is heated add them into the pot. If using bacon lardons just add them directly into the cooker. Keep stirring until the bacon is browned.

3. Remove the browned bacon pieces and place in a bowl to use later. Switch the Ninja to ‘pressure’ mode.

4. Make up 2 cups of chicken stock using the stock cube and pour the liquid into the cooker. Add two cups of macaroni. Place the pressure cooker lid on and ensure the vent is sealed. Select the timer to 3 minutes and press start.

5. Switch the vent to ‘vent’ once the time is up and allow the pot to depressurise. Once all the steam is out remove the lid and stir the pasta. Add in 2 tablespoons of butter and stir to melt.

6. Season with salt and pepper to taste. Add in 2 cups of cheddar cheese and stir to melt.

7. Crush the cheese and onion crisps inside the bag and then sprinkle over the top of the macaroni. Add the remaining two cups of cheese over the top and close the air fryer lid.

8. Select ‘aircrisp’ mode and turn the timer down to 4 minutes. Press start. Keep checking whilst cooking to ensure it’s looking good.

9. Spoon into bowls and serve.

Added extras…

One of the absolute perks of making this dish is you can totally make this your own by putting your own favourite ingredients in. Some ideas for extras you can add in are-

– chives

– various cheeses

– sweetcorn

– sausage

– ham

– peas

You can more or less add anything you like to this dish and it will be delicious. Have fun trying and let me know if you make any spectacular additions!

Tortilla Pizza Ninja Style UK
British Cuisine · Tortilla Pizza

Tortilla Pizza Ninja Style UK

LilyfreyaLeave a comment

Today I wanted to make something fun for lunch for my toddlers. Something that they could enjoy and might momentarily stop the constant whining. We are still in isolation here but only four days to go, woop woop.

Not only is this recipe relatively healthy (depending on your toppings) but it’s actually super tasty too.

Recipe List

– Tortilla wraps

– Tomato purée

– Grated mature cheddar cheese

– Salami

– Cherry tomatoes

Instructions

1. Set the air fryer rack to the high setting ready for grilling and place one tortilla on top.

2. Get roughly one tablespoon of tomato purée and using the back of a spoon spread it to cover the whole of the tortilla. Leave about an inch around the edge

3. Sprinkle a layer of grated cheese on top of the tomato base.

4. You may add your extra toppings on at this point. We used salami and cherry tomatoes for our pizza. Be careful not to add too many toppings as this may cause your tortilla to fall apart.

5. Lift the rack with tortilla on top and place inside the cooker. Close the cooker lid and select grill. Lower the time to 4 minutes and press start.

6. Towards the end of the time keep checking on your pizza as I found as the cooker is already heated it takes just less than 4 minutes.

7. Remove the rack and the pizza and allow to cool before serving.

British Cuisine

Corned Beef Hash Ninja Style UK

LilyfreyaLeave a comment

Today is such a cold and wet day, it calls for one thing and one thing only…corned beef hash of course.

This is one to warm your cockles as we like to say up north. You can’t beat some good old comfort food over winter, a nice crusty loaf with some butter for dipping.

I know the US has a totally different idea as to what this dish is, so if you’re reading from the states this might seem a little different to your version. Or I could be totally wrong.

I’ve made this many times and have used many different recipes. In the end I always come back to the simple one my mum had taught me growing up.

Ingredients

– 1 Onion

– 3/4 small potatoes

– 2 tins of corned beef

– 2 x oxo cubes mixed with 400ml of water (or enough to cover all your veg when your put it into your pot)

– 2 tsp Worcestershire Sauce

– 1 tsp Thyme

– 1 tbsp Tomato purée

– Black pepper to taste

– 1 tbsp Cornflour

Recipe

1. To begin you need to peel your potatoes and roughly chop into around 1 inch size pieces. Place them all inside the air fryer basket. Pour 200ml of water into the multicooker and place the basket inside.

2. Attach the pressure cooker lid to the multicooker and select ‘pressure’ option. Ensure that the vent is on ‘seal’ mode. Next select the temperature to ‘hi’. Then select the timer for two minutes. Press start.

3. Use the ‘vent’ to quick release the pressure. Remove the pressure lid and take out basket. Remove the potatoes and place to one side for the time being. Empty the water from the multi cooker.

4. Replace the multicooker bowl and spray with oil. Select the ‘seat/sauté’ option and then ‘hi’. Finely chop onions whilst the bowl heats before adding the onions. Stir occasionally until onions brown.

5. Whilst the onions are browning, remove one tin of corned beef and cut into one inch chunks. Place the corned beef and the potatoes back into the pot.

6. Prepare the oxo cubes with enough water to cover the meat and potatoes, pour into the multi cooker. Add thyme, Worcestershire sauce and a tbsp of tomato purée. Add black pepper to your taste.

7. Pop the pressure cooker lid on and select the ‘slow cooker’ function. Select the ‘hi’ option and then select ‘4 hours’ on the timer.

8. Cook on hi for 4 hours or on low for 8 hours. Keep stirring every so often.

9. Half an hour before you’re ready to eat, add the extra tin of corned beef in. At this point I turn off the slow cooker and switch to the ‘sauté’ option on ‘hi’. This allows you to add the cornflour to thicken your sauce. Mix the tbsp of cornflour with a spoonful of cold water prior to adding to your pot. Allow the stew to thicken whilst stirring. Add in some black pepper to suit your taste and then serve in a bowl with some crusty bread and butter for dipping!