Seriously Grayt Recipes

Nathanael: This was a recipe from my friend Seb Unger at Tait. When I was over at his house helping him build a playhouse for his kids I was invited for dinner and had this delicious pasta with fresh herbs from his garden. Ingredients 150g pistachios, unsalted and shelled, lightly toasted 1 handful mint leaves 1 handful parsley leaves 2 cloves garlic, peeled salt and freshly ground black pepper 150ml extra virgin olive oil 100g parmesan, finely grated 400g linguine (optional) 1-2 chicken thighs Method Reserve 2 tablespoons of nuts, then put the remainder in a food processor with the mint, parsley and garlic. Blitz for 10 seconds, then scrape down the bowl. Add a little salt and half the oil, then blitz for 5 seconds. Add about two-thirds of the cheese and the remaining oil and blitz for another 5 seconds. Pour into a large warm bowl and taste for seasoning. Cook the linguine in lightly salted water until al dente. Take 50ml (just over 3 tablespoons) of t...

Nathanael: This basically boils down to: make a white sauce, add a tin of tuna, a little lemon and cover with cheese and bake. Super easy. Ingredients 75g butter  3 tablespoons flour  1 ½ teaspoons dried mustard powder  2 cups milk  3 teaspoons lemon juice  185g can tuna, drained and flaked  3 cups penne pasta (or macaroni), cooked and drained  2 cups cheese, grated  salt and freshly ground black pepper  Method In a saucepan melt butter, stir in flour and cook for 1 minute. Add mustard powder, milk and lemon juice and stir for 5 minutes until sauce begins to boil and thicken. Stir in tuna, penne pasta, half the cheese and salt and freshly ground black pepper to taste. Transfer to small lasagne or pie dish. Sprinkle with remaining cheese. Bake at 180C for 20 minutes until cheese melts and the top is all golden brown.

Ingredients oil, for cooking  500g lamb fillet, thinly sliced (chicken breast, diced) 1 onion, chopped  2 cloves garlic, crushed  2 teaspoons grated fresh ginger  1-2 red chillies, seeded and finely chopped  1 teaspoon ground cumin  1 teaspoon ground coriander  ½ cup crunchy peanut butter  1 tablespoon soy sauce  2 tablespoons lemon juice  ½ cup coconut cream Method Heat the wok until very hot, add 1 tablespoon oil and swirl it around to coat the side. Stir-fry the lamb in batches over high heat until it is well browned and cooked, adding more oil when necessary. Remove the lamb from the wok and set aside.  Reheat the wok, add 1 tablespoon of the oil and stir-fry the onion over medium heat for 2-3 minutes, or until soft and transparent. Stir in the garlic, ginger, chilli, cumin and coriander, and cook for 1 minute.  Stir in the peanut butter, soy sauce, lemon juice, coconut cream and ½ cup water. Slowly...