Chef

Healthy Choc Pudding with Fresh Berries _ Phil Conway’s Home Chef

Published

6 months ago

June 7, 2023

ticker NEWS

Finish the night with a delicious and guilt-free dessert. Made from dark chocolate, honey and coconut cream. Yum!

Preparation:

Heat cream over a medium heat until it starts to steam. Break the chocolate up and add to a bowl with honey & 1 egg yolk. Add 1⁄4 of the cream to the bowl and mix continuously for 30 seconds. This will maek sure the egg doesn’t scramble.

Add the rest of the cream and set aside for 2 minutes until the chocolate has melted. Whisk until fully combined & pour into single serve bowls.

Place in the freezer for 1 hour, or in the fridge for 4 hours (It will keep, covered for up to 3 days) Top with fresh fruit and serve. and add to other ingredients, let it set in individual serving cups. Top with fresh fruit

Ingredients:

– Dark Chocolate (70% Min), 1 Jar Coconut Cream,
– 1 Egg Yolk,
– Tablespoon Honey,
– Fresh Strawberries & Blueberries. #chef

Chef

Air Fryer, Pork Belly Lettuce Cups – Phil Conway’s Home Chef

Published

6 months ago

June 7, 2023

ticker NEWS

What better way to finish the day than these Air Fryer, Pork Belly Lettuce Cups. Great for sharing, lunches or dinner.

Preparation:

Thily slice the pork belly into and marinade in the Soy sauce, Chilli Flakes, Sweet Paprika & Rice Flour. Set aside for 5 Minutes. Set up your Air Fry for 15 mins @ 180*.

Lay the pork flat on the fry and turn on. Clean and separate lettuce cups. Add mayo and cooked pork belly & serve.

Ingredients:

– Pork Belly 200g
– 2 Tablespoons Soy Sauce, 1 Teaspoon Chilli flakes,
– 1 Teaspoon Sweet Paprika 1 Tablespoon Rice Flour.
– Lettuce cups.
– Kewpie/Japanese Mayo (A must have kitchen staple) #chef

Chef

Chilli & Garlic Prawn Pasta – Phil Conway’s Home Chef

Published

6 months ago

June 7, 2023

ticker NEWS

Easy to make and a total showstopper, this Garlic Butter Shrimp Pasta is perfect for entertaining or eating after a busy day alone.

Preparation:

Bring a pot of salted water to the boil. Finely slice chilli & Garlic, & fry in a good splash of EVOO over a medium heat for 1 to 2 minutes or until softened & turn down the heat. Add pasta to the water and cook until just soft enough to bite.

Fry the prawns in the chilli & garlic until cooked through, adding a pinch of salt. Add pasta to the pan with a ladle of pasta water and mix to combine. Add the chopped parsley and serve. Season with salt & pepper.

Ingredients:

– 1/2 Packet Spaghetti,
– 150g of Peeled Raw Prawns, 2 Cloves Garlic,
– 2 Long Red Chilli,
– 1⁄2 Bunch Fresh Flat Parsley, Black Pepper,
– Salt & Olive Oil. #chef

Chef

Chicken & Sweet Potato Curry – Phil Conway’s Home Chef

Published

6 months ago

June 7, 2023

Ticker

This Chicken & Sweet Potato Curry is the perfect after work meal. And what’s best is you can cook a huge batch for the week ahead.

Preparation:

Finely slice shallot, garlic & red chilli. Fry over a medium heat in olive oil until softened, add turmeric & reduce the heat.

Chop Chicken thighs, Peel & chop sweet potato and set aside. Add coconut cream to the pan & make sure to scrape the bottom & sides of the pan.

Add the chicken and sweet potato and bring to a gentle Simmer. Once the chicken and sweet potato are cooked and the sauce has started to thicken, season with salt & lime juice. Then finish with fresh coriander before serving.

Ingredients:

– 2 Chicken Thighs, 1 Sweet Potato,
– 1 Shallot
– 2 Cloves Garlic,
– 1 Long Red Chilli,
– Table Spoon Turmeric Powder, 1 Lime,
– 1 Tin Coconut Cream,
– 1⁄2 Bunch Coriander
– Olive oil & Salt. #chef