Marion’s Kitchen lunch recipes | Marion's Kitchen

Family Bolognese

Toon — Thu, 07 Mar 2024 03:48:47 +0000

It’s my family bolognese and I’ll do what I want to… and that includes adding some very untraditional ingredients! But trust me – there’s always method to the madness. Here, eggplant performs double duty as hidden veg (parents, thank me later) but also to lend a velvety feel to proceedings, while soy sauce (sorry, Italy) adds a depth of umami you’d only get if you’d simmered your sauce for hours. The moral of this story? Everything has a place, everything works. The end.

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Bolognese Roll-up Lasagne

Toon — Thu, 07 Mar 2024 03:47:46 +0000

I’m always looking for new ways to use up my leftovers, and this recipe has definitely earned its place at my dinner table at home. For those times when you’ve got meat sauce but not quiiite enough for a regular lasagne, this bolognese roll-up lasagne is the answer. Extra bonus points for the fact there are way more crispy bits of pasta on top of this version if, like me, you’re always fighting over those, too!

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Tomato Garlic Butter Pasta

Toon — Thu, 07 Mar 2024 03:46:25 +0000

Here, I’m taking my famous garlic butter pasta linguini that took my socials by storm and giving it a brand new look: fresh cherry tomatoes that add a hint of sweetness, plus a mound of bouncy homemade pasta lovingly made from scratch. Of course, you could totally use store-bought instead if you prefer – it’ll still be the perfect vessel for lashings of this winning, savoury sauce. Some people would call this tomato garlic butter pasta fusion. I just call it delicious.

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Fresh Pasta From Scratch

Toon — Thu, 07 Mar 2024 03:40:23 +0000

Pasta: it’s a true love affair of mine, especially the fusion kind. And, while I’m definitely not adverse to using store-bought, there’s something special about making your own fresh pasta from scratch. This is my go-to homemade recipe that’s always served me well, where I tend to favour a ratio of 1 egg per 100g of flour. Give it a whirl when you have some time up your sleeve and taste the difference.

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Leftovers Thai Fried Rice

Toon — Wed, 28 Feb 2024 03:19:29 +0000

Making a dish from whatever veg you’ve got kicking about your fridge doesn’t mean you have to sacrifice on flavour – and this leftovers Thai fried rice is all the proof you need. I’ve made mine with Christmas ham, but you could easily use shredded chicken or any cooked meat leftover from your Sunday roast for instance. Combined with winning wok technique and a few nifty tips and tricks, and you’ve got a recipe for success you can rely on again and again.

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Salt and Pepper Squid With Aioli

Toon — Thu, 08 Feb 2024 06:11:16 +0000

Salt and pepper squid is such a delight to make yourself at home – and surprisingly easier than you think. I like to use Sichuan peppercorns in the mix to add a tingly, numbing and slightly spicy flavour to proceedings. And adding yuzu to aioli? You’ll never have it any other way.

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Creamy Chicken & Gochujang Fettuccine

Marion's Kitchen — Thu, 11 Jan 2024 07:46:46 +0000

You’ve been warned, Italians: look away now. This dish has everything in it you wouldn’t expect from a pasta recipe, but sometimes all you need is a little faith. And gochujang. And maybe some cream, too. Apologies to all the nonnas, but honestly? This is one bowl of goodness that has to be tasted to be believed.

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Real-Deal Thai Green Curry From Scratch

Marion's Kitchen — Tue, 12 Dec 2023 07:27:43 +0000

Sometimes you can’t beat a real-deal Thai green curry from scratch. This recipe (sidenote: it’s one of the first Mama Noi ever taught me) features the freshest ingredients for the best homemade curry paste that tastes like it’s fresh off the streets of Bangkok.

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Street Food-Style Pad Krapow

Marion's Kitchen — Wed, 06 Dec 2023 01:01:33 +0000

It’s one of Thailand’s most famous stir-fries but there are actually so many ways this recipe can go wrong. From getting the right basil to stir-frying the beef, I’m here to show you how with proper wok technique you can take humble beef mince and turn it into one of Thailand’s most famous stir-fries.

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Street Food-Style Pad Thai

Marion's Kitchen — Wed, 22 Nov 2023 06:55:49 +0000

Pad thai: is there a more quintessential recipe to come out of Thailand? For me, it comes down to three things: the noodles, the sauce and the technique. Accept no imitations – here, I’m teaching you how to make the real-deal, street food-style pad Thai.

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Cooking on a charcoal BBQ: a beginner’s guide

Marion's Kitchen — Tue, 21 Nov 2023 23:37:18 +0000

There’s something about a charcoal BBQ grill I can’t get enough of.

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Vietnamese Shaking Beef Rice Bowl

Marion's Kitchen — Thu, 16 Nov 2023 03:33:57 +0000

A beautiful piece of eye fillet is a delicious dinner on its own, but to feed a whole family it gets expensive! I'm going to show you how to make one piece of steak stretch for a two-person dinner in an unexpected and SUPER-delicious stir-fry you'll be making on repeat. This isn't any old beef stir-fry, my friend. This is my Vietnamese Shaking Beef Rice Bowl.

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