Marinara Sauce (Tomato Sauce)

Ingredients:

3 tablespoon olive oil
8 garlic cloves, peeled
4 - 5 can peeled tomatoes, seeded and lightly crushed
Salt & pepper

1 teaspoon of sugar
Red chilli flakes (peperoncino)
1 tablespoon basil leaves dried (If using fresh 3 tables spoon chopped)

Method of Preparation:

• Heat the oil in a saucepan over medium heat. Crush the garlic cloves with the flat side of a knife, toss them into the oil, and cook until lightly browned, about 2 minutes. 
• Carefully slide the tomatoes and their liquid into the oil. Bring to a boil, and season lightly with salt and red chilli flakes. Add sugar. 
• Lower the heat so the sauce is at a lively simmer, and cook, until the sauce is chunky and thick, about 20 minutes.
• Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce, and season with salt and pepper if necessary.

Pasta with Tomato Sauce (Orange Pasta)

Ingredients

2 tablespoons olive oil

2 tablespoons butter

1 whole medium onion, finely diced

4 cloves garlic, minced

2 cups of tomato sauce or marinara sauce

Salt and pepper, to taste

Dash of sugar (more to taste)

1 cup heavy cream

Grated mozzarella, to taste

1 teaspoon basil, chopped

3 cups dried macaroni (of your choice)

Method of preparation

• Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
• Heat butter and oil over medium heat. Add onions and garlic and sauté for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 15 minutes, stirring occasionally.
• Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
• Serve with grilled chicken.

Cheesy Pasta Bake with Chicken and Cauliflower

Pasta Bake with Cauliflower & Chicken

Pasta with Chicken & Cauliflower

Ingredients

100g dried macaroni

200g cauliflower, cut into small florets

1 teaspoon olive oil

1 small onion minced

2 teaspoons minced garlic

½ teaspoon oregano

200g skinless boiled chicken chunks

1 tablespoon plain flour

250ml (1 cup) milk

Freshly ground black pepper

40g (1⁄3 cup) grated cheddar cheese

Directions

• Cook the pasta in a large saucepan of boiling water for 10 minutes until al dente, adding the cauliflower for the last 1 minutes of cooking. Drain well.
• Meanwhile, heat oil in a medium saucepan on medium. Add onion & garlic and fry for 2 minutes and add the chicken pieces. Cook for 1 minutes. Add cauliflower cook for another 2 minutes. Transfer to a plate and set aside to rest for 2-3 minutes.
• Put the flour in the saucepan and gradually whisk in the milk. Cook, stirring, over a medium heat until the sauce thickens and comes to a simmer. Simmer for 2 minutes. Preheat oven to medium.
• Add the pasta, oregano, cauliflower and chicken to the sauce. Season with pepper. Toss to coat.  Put the mixture in oven-proof dish. Sprinkle the cheese over.
• Bake for 5 minutes or until the cheese melts.
• Serve the pasta bake with the salad.

Jamie Oliver's Beer Butt Chicken (*_*)

It's definitely not my recipe. It's Jamie Oliver's
It's really worth a try. All credit goes to Jamie Oliver.

http://www.jamieoliver.com/recipes/chicken-recipes/beer-butt-chicken

Recipe in his words.....

Ingredients

1 large whole chicken (approx. 1.5kg), preferably free-range or organic

1 x 473 ml can of Budweiser or other lager

For the rub:

1 heaped teaspoon fennel seeds

1 level teaspoon cumin seeds

1 level teaspoon smoked paprika

1 heaped teaspoon brown sugar

1 level teaspoon mild chilli powder

Sea salt & freshly ground black pepper

Olive oil

Method

I've never seen this done in Britain, but it's a really fun and effective way to cook chicken. I'm giving you two methods, one in the barbecue and one in the oven – both will give you tasty moist chicken. You need a standard kettle-style barbecue with a lid and a thermometer. Make sure it's tall enough to hold the upright chicken. The steam from the beer cooks the inside of the bird, so the meat ends up lovely and juicy.

Preheat your barbecue or oven to 200°C/400°F/gas 6. Take your chicken out of the fridge while you make your rub. In a pestle and mortar, bash up your fennel and cumin seeds and mix with the paprika, brown sugar, chilli powder, salt and pepper. Stir in about 3 tablespoons of olive oil until you get a nice paste. Drizzle this rub all over the chicken, inside and out, using your hands to make sure you get it into all the nooks and crannies.

Crack your beer open, have a couple of good swigs so your can is just about half full, then lower your chicken's cavity on to the top of the can so it looks as though the chicken is sitting on the can. A bit undignified, I know, but trust me – it's going to be delicious.

If you're using the barbecue, try to strategically move a small amount of coals to the sides rather than directly underneath the chicken, so the heat radiates around it and cooks it from all angles rather than grills it. The same principle applies to roasting.

Carefully sit the chicken on the bars of your barbecue or in a tray on the very bottom of your oven. Cook for around 1 hour 10 minutes to 1 hour 30 minutes or until it's golden and delicious and the meat pulls away from the bone and the juices run clear. If this isn't the case (all barbecues and ovens are slightly different) just cook for a bit longer.

Once done, remove the can and loosely cover your chicken with foil and a tea towel while you get some grilled veg, salad or warm breads together – but trust me, it tastes so good you won't need much else.