HE’S the chef responsible for the social media phenomenon #OnePoundMeals, he’s written a series of One Pound Meal cookbooks – and today Miguel Barclay joins the Sun on Sunday to share his budget-friendly recipes.
He says, “I’m excited to share my ideas with all of you to help keep your kitchen costs down.”
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Miguel, from Camden, North West London, believes no one should spend more than £1 per person on a meal and has created recipes perfect for frugal cooks that are super easy to prepare and filling.
Today he shares some of his favorite pasta dishes. . .
Portobello garlic pappardelle
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MIGUEL says: “Pasta sauces don’t get much simpler than olive oil and garlic, and it’s a classic combination that pairs really well with mushrooms.
“The trick to this dish is to first cook the mushrooms over high heat, to intensify the depth of flavor and extract all the water before adding the garlic (otherwise the garlic will burn).
“Using lasagna sheets, you can cut your own extra-wide pasta strips to create this elegant yet simple Portobello Garlic Pappardelle.”
TO MAKE ONE SERVING:
- 1 portobello mushroom, sliced
- 3 dried lasagna sheets
- 2 sliced garlic cloves
- Pinch of dried parsley (or chopped fresh)
- Grate parmesan
- Oil
- Salt and pepper
TO COOK: Bring a pan of salted water to a boil.
Meanwhile, season and fry the sliced mushroom in a little olive oil over medium-high heat for eight to ten minutes until it turns dark brown.
Cook the lasagne sheets in boiling water until al dente, drain and cut into wide strips.
Add more olive oil to the mushroom, add the garlic and fry until the garlic starts to color.
Now add the noodles and fry for another 30 seconds.
Remove from heat and garnish with parsley and a generous grating of Parmesan.
Bacon and asparagus tagliatelle
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MIGUEL says: “Many pasta sauces follow similar formats, but this asparagus and bacon pasta dish uses the asparagus stalks creatively to make the sauce, giving it a powerful asparagus flavor balanced with lovely smoky bacon and salty.”
TO MAKE ONE SERVING:
- Some asparagus spears
- A few slices of smoked bacon, roughly chopped
- Handful of dried tagliatelle
- Oil
- Salt and pepper
TO COOK: Bring a pan of salted water to a boil.
Cut off the top 4cm of each asparagus spear, set the ends aside and cut the rest into fine cubes.
Fry the chopped asparagus and bacon in a drizzle of olive oil over medium heat with a pinch of salt and pepper for about five minutes, until the asparagus softens.
Roughly mash the asparagus in the pan with the back of a fork, add the asparagus tips and continue to fry for a few more minutes until the bacon is well colored, adding a little more olive oil.
Meanwhile, cook the tagliatelle in boiling salted water until al dente.
Add the cooked tagliatelle straight from the boiling water to the pan with the asparagus and bacon using tongs, adding a little of the starchy pasta cooking water to create the sauce.
Stir a little and serve.
Pea Cannelloni
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MIGUEL states: “Frozen peas are a very versatile ingredient and an excellent form of economical food.
“With zero waste, they are ready in a minute, straight from the freezer.
“But instead of using them as a side dish, make them the star of the show with my take on an Italian classic – a fresh, vibrant pea cannelloni with a tangy feta topping.”
TO MAKE ONE SERVING:
- 2 large handfuls of frozen peas
- Small handful of crumbled feta cheese
- 3 dried lasagna sheets
- Oil
- Salt and pepper
TO COOK: Preheat the oven to 190C/170C fan/gas 5. Bring a pan of salted water to the boil.
Add the peas and lasagna sheets to the boiling water and bring to a boil again.
Once the water starts to boil (and the lasagna sheets become soft), drain the peas, remove the partially cooked lasagna sheets and set aside.
Place the peas in a bowl, chop them all with the back of a tablespoon to peel them, then add a generous drizzle of olive oil and season with salt and pepper.
Place a few spoonfuls of peas on each lasagna sheet and roll them into tubes.
Place the filled tubes in a small ovenproof dish and spread over the crumbled feta cheese, adding a drizzle of olive oil and sprinkling with a little ground black pepper.
Bake for about 15 minutes, until the cheese starts to brown.
Remove from the oven and decorate.
This story originally appeared on The-sun.com read the full story
