Quarantine Cooking made Simple with Tips from Gousto Chef Hannah Mariaux
As families across the UK head into self-isolation during this pandemic, more Brits are getting creative in the kitchen, but what dishes have they been rustling up?
Hannah Mariaux, Senior Recipe Developer at Gousto has revealed that the Simple King Prawn, Garlic & Chilli linguine has been the most-viewed recipe since quarantine began.
This garlicky pasta dish has been viewed over FIFTY THOUSAND times since self-isolation began, proving our love for comforting cuisine in times of crisis.
5 of the top 10 most-viewed dishes:
- Simple King Prawn, Garlic & Chilli linguine – 56,196
- Sticky Chicken With Soy Sesame & Chilli – 3,128
- 3 Cheese Veg-Packed Pasta bake – 4,589
- Mild Chicken curry – 6,228
- Big Flavour Beef Lasagne – 3,889
1. Simple King Prawn, Garlic & Chilli Linguine
Ingredients
- 1 lemon – lemon
- 1 red chilli – red chilli
- 1 garlic clove – garlic
- 1 spring onion – spring onion
- 10g parsley
- flat parley (100%)
- 171g raw peeled king prawns – king prawn (crustacean) 93%, added water, salt
- 190g linguine – semolina of durum wheat (gluten), water
- Allergens highlighted by † (crustacean, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle, then peel and finely chop (or grate) the garlic
Trim, then chop the spring onions roughly
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop roughly
Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the linguine for 8-10 min or until cooked with a slight bite
Once done, drain the linguine, reserving a cup of the starchy pasta water
Mix the chopped chilli (can’t handle the heat? Go easy!) and spring onion together and chop them until you are left with a finely chopped mixture – this is your chilli & spring onion mixture
Heat a large, wide-based pan (preferably non-stick) with 3 tbsp [6 tbsp] olive oil over a medium heat
Once hot, add the chilli & spring onion mixture to the pan with a generous pinch of salt and cook for 2 min or until it begins to soften
Add the king prawns and chopped garlic and cook for 3-4 min or until the prawns are cooked through
While the prawns are cooking, cut the lemon[s] in half
Chop the parsley finely, including the stalks
Once the prawns are cooked, add the linguine to the pan with a couple of splashes of starchy pasta water
Season with a generous pinch of both salt and pepper
Squeeze in the juice of 1/2 [1] lemon and stir until the sauce sticks to the linguine – this is your king prawn, garlic & chilli linguine
Remove from the heat and stir through the chopped parsley
Cut the remaining lemon into wedges
Serve the king prawn, garlic & chilli linguine in bowls with a lemon wedge to the side
Drizzle with a little olive oil and season with plenty of black pepper
Sticky Chicken With Soy, Sesame & Chilli
- 130g brown rice – brown basmati rice (100%
- 1 red chilli – red chilli
- 1 garlic clove – garlic
- 15g fresh root ginger – ginger
- 320g British chicken thighs – chicken thigh meat (100%)
- 1 tsp five-spice mix – Cassis cinnamon,fennel,ginger,star anise,cloves
- 50g baby kale – kale
- 1 honey pot (25g) – blossom honey
- 1 soy sauce sachet (30ml) – water, soy bean, wheat (gluten), salt, alcohol (ethanol)
- 1 toasted sesame seed sachet (5g) – whole hulled sesame seeds (100%)
- 1 tomato ketchup sachet (30ml) – tomato puree (made with 138g of tomatoes per 100g ketchup), sugar, spirit vinegar, modified maize starch, salt, acid (citric acid), preservatives (sodium benzoate, potassium sorbate), yeast extract, spices, natural flavourings
- Allergens highlighted by † (gluten, soya, sesame)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until tender with a slight bite
Once cooked, drain into a sieve and set aside, reserving the pot for later
While the rice is cooking, slice the chicken thighs into thin strips
Add the chicken strips, five-spice and a generous pinch of salt and pepper to a bowl and give everything a good mix up
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium heat
Once hot, add the chicken and cook for 2-3 min or until starting to brown slightly, then reduce the heat to low and cook, covered, for 10 min or until the chicken is nearly cooked through
Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Combine the chopped ginger, chopped garlic, chopped chilli (can’t handle the heat? Go easy!), tomato ketchup, soy sauce and honey in a bowl – this is your soy and honey sauce
Remove the lid from the pan and add the soy and honey sauce
Increase the heat to medium and cook for a further 2-4 min or until the chicken is cooked through (no pink meat!) and a sticky sauce has formed, then remove from the heat – this is your sticky chicken
Return the reserved pot to a medium heat
Add the drained rice with the baby kale and cook for 1 min or until the kale is mixed through and beginning to wilt
Remove the pot from the heat and season with a pinch of salt – this is your brown rice & kale
Serve the sticky chicken over the brown rice & kale
Sprinkle over the sesame seeds
Enjoy!
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