Waitrose & Partners Weekend Issue 617

22 SEPTEMBER 2022 21 Food&Drink Serves 4 Prepare 5 minutes Cook 10 minutes ½ x 250g pack dried ne egg noodles 1 bunch Essential Salad Onions 500ml sh stock 160ml can Essential Coconut Cream 30g crunchy peanut butter 2 sticks Essential Celery, thinly sliced ½ x 190g jar Cooks’ Ingredients Singapore Noodle Paste ½ x 300g pack Essential Beansprouts 250g pack frozen Essential Cooked Peeled Prawns 40g Essential Roasted & Salted Large Peanuts, chopped 1 Bring a saucepan of water to the boil, add the egg noodles, then remove from the heat and set side. Meanwhile, thinly slice the salad onions, reserving the greenest tips. 2 Put the stock, coconut cream, peanut butter, celery, noodle paste and sliced salad onions in a large saucepan. Heat until simmering, then cook gently for 2 minutes. 3 Drain the noodles and add to the pan, along with the beansprouts and frozen prawns. Heat gently for 2-3 minutes, until piping hot. Ladle into shallow bowls and serve scattered with the reserved salad onions and peanuts. Per serving 1448kJ/347kcals/21g fat/9.7g saturated fat/17g carbs/5.5g sugars/4.6g bre/20g protein/2g salt/ 1 of your 5 a day Prawn, peanut & coconut noodles Serves 4 Prepare 10 minutes Cook 30 minutes 180g Essential Macaroni 1 tbsp Essential Olive Oil 1 large Essential Leek, very thinly sliced 2 cloves garlic, crushed 350g tub Essential Cheese Sauce 60g Essential Pitted Black Olives, drained and chopped (from a 350g can) 300g frozen Essential Pea & Bean Mix 150g Essential Cherry Tomatoes, halved 50g Essential Mature Cheddar, grated 25g Cooks’ Ingredients Mediterranean Style Crust 1 Preheat the oven to 190ºC, gas mark 5. Cook the macaroni in boiling, lightly salted water for 8 minutes, then drain well, reserving some of the cooking water. 2 Heat the oil in a large saucepan and fry the leek gently for 3 minutes, until softened. Add the garlic and fry for 1 minute more. Stir in the cheese sauce, olives, pea and bean mix, tomatoes, macaroni and plenty of black pepper. Heat through for 2 minutes, until hot, mixing in enough reserved cooking water to keep the sauce loose. Tip everything into a large, shallow baking dish and spread level. 3 Sprinkle over the cheese, followed by the Mediterranean crust. Bake for 20 minutes, until crisp, golden and piping hot throughout. V Per serving 1783kJ/426kcals/18g fat/8.3g saturated fat/45g carbs/5.1g sugars/7.1g bre/17g protein/1.3g salt/ 1 of your 5 a day Creamymacaroni bake with Mediterranean sprinkles COOK’S TIP Use the rest of the Mediterranean crust just as you would dried breadcrumbs. Try it sprinkled over baked sh or chicken, or in any cheesy gratin dishes. COOK’S TIP Store the rest of the noodle paste in the fridge and use within 4 weeks. Try this recipe again using leftover shredded cooked chicken or pork, instead of the prawns. Oil (olive or vegetable) Butter Milk Honey Sugar White wine vinegar or malt vinegar Stock cubes Flour (tbsp) Salt Black pepper Garlic Dried mixed herbs Chilli akes Tomato ketchup Tomato purée Wholegrain mustard Soy sauce STORECUPBOARD ESSENTIALS Keep these staples to hand as the base for easy weeknight meals Egg recipes containing raw or semi-cooked egg are not suitable for pregnant women, elderly people, or those with weak immune systems. For information on nutrition and health, visit waitrose.com/nutrition. V Vegetarian.

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