By Aristos Papandroulakis
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Extra resources for Cooking with Aristos
Cup breadcrumbs lemon wedges, to serve 56 cooking with aristos Method De·vein prawns then wash and spflnlde with sa lt. Put to one side to d rain In a non-Slick frying pan, heat all until hot and add garli c and baSIl. ,. Saute for 3 minutes Spnnlde breadcrumbs into pan until prawns are coated and all the all absorbed. Serve with lemon wedges. SOOml/17%fl ozl of tomato Proven~ale (recipe page 117) salt pepper 125g (4 ~oz ) mushrooms, chopped 3 green capsicums, cut into strip s flour, for dusting Method Tnm fat from pork chops Flatten chops and dust With flour Heat two tablespoons of olive all and fry the garlic.
When omon IS transparen t add beef and chicken and cook until brown. Add Proven(,:ale sauce, tomato paste, Cinnamon, bay leaf and salt and pepper to tas te, Simmer for 1h hours, stlrrrn g occasiona lly. (I f the sauce is too thick, dissolve a chicken stock cube in 500ml waler and pour In , If the sauce IS too thin, allow 10 cook for a further 30 minutes, or until It has re ached the fight conSistency), Serve over freshly cooked spaghetti or fenucrne Wi th Parmesan cheese Serves 6 garlic spaghetti Ingredients 200ml (7f1 ozl extra-virgin olive oil 2- 3 chillies, chopped 3-4 large garlic cloves, coarsely chopped 500g (lib) NO.
W hen cool, crUI'nble fe la cheese throu gh the m ixture , Ro ll o ut pastry Into 15cm 161n) circles and ro ll the pastry as thin as you can Place a tablespoon of the m ixture In centre the of each past ry, Fold one side ot the pas try over to the other Side and press the edges to make a half moon shape In an electric frypan. cover the bottom of the pan With 011 and heat. Gently fry pastries until lightly browned They can also be baked in an oven at 200°C 1400°F) Instead of frying although frying the pastry IS preferable Place on paper towel to absorb excess 011 and serve when cool.