Preparing meals for the whole family can feel like a full-time job right now. We asked our head chef to put together some recipes that we can all recreate at home. From soup to jambalya and chow mein to cheesy mac and cheese - we hope there is something you like.

April 06, 2020

Preparing meals for the whole family can feel like a full-time job right now. We asked our head chef to put together some recipes that we can all recreate at home. From soup to jambalya and chow mein to cheesy mac and cheese - we hope there is something you like.

Tomato Soup

Not sure what to make for dinner? This tomato soup recipe is easy and delicious. It goes perfectly with a toasted cheese sandwich, especially during colder months. Click "Read More" for the method.

Ingredients:

  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3 large carrots, peeled and chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons dried basil
  • 3 cans (28 ounces each ) whole peeled tomatoes
  • 1 container (32 ounces) chicken stock
  • 2 tablespoons tomato paste
  • 3 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup of cream, optional
  • Fresh basil leaves, thinly sliced, optional

Method:

In a pan heat the oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; stir well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavours blend, 20-25 minutes.

Remove pan from heat. Using a blender, puree soup in batches until smooth. Slowly stir in cream, stirring continuously to incorporate; return to stove to heat through. Top with fresh basil.

Chunky Vegetable Soup

If you are in need of a veggie boost – this is the soup for you. It is a delicious, cheap and easy soup to make. Click "Read More" for the method.

Ingredients:

  • 4 tablespoons extra-virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
  • 1 teaspoon fine sea salt, divided, to taste
  • 6 cloves garlic, pressed or minced
  • ½ teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1 large can (28 ounces) diced tomatoes
  • 4 cups (32 ounces) vegetable broth
  • 2 cups water
  • 2 bay leaves
  • ½ teaspoon red pepper flakes, reduce or omit if sensitive to spice
  • Freshly ground black pepper, to taste
  • 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
  • 1 tablespoon lemon juice

Method:

Warm 3 tablespoons of the olive oil in a large soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.

Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.

Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.

Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.

Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil.

Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

One-Pot Roast Chicken

This is the perfect family dinner made in only one pan! If you’re looking for a hassle free Sunday dinner this is the one for you. Click "Read More" for the method.

Ingredients:

  • 1 tablespoon olive oil
  • 6 large bone-in skin-on chicken thighs or chicken drumsticks
  • a pinch or two of salt and pepper (for seasoning the chicken)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon chopped fresh or dried thyme
  • 1 teaspoon chopped fresh or dried rosemary
  • a pinch or two of salt and pepper
  • 2/3 cup good quality white wine
  • 2 1/2 cups chicken stock
  • 8 small russet or white potatoes (or 6 medium), washed and each chopped into 4-8 pieces
  • 6 medium carrots, peeled and chopped
  • fresh thyme and rosemary for garnish, if desired

Method:

Preheat your oven to 170°C.
Heat a very large oven-safe pan over medium-high heat on the stove top and add the olive oil.
Brown the chicken pieces in the pan on all sides, until the outside has reached a nice golden brown.


Remove the chicken pieces from the pan and set them aside on a plate.
Add the potatoes and carrots to the pan with the chicken liquid and allow the vegetables to brown slightly in the liquid on all sides for about 5-7 minutes.


Remove the vegetables to a plate and set aside once they've caramelized slightly.
Turn the heat to medium. Add the flour to the liquid left in the pan and whisk until the flour is absorbed.


Whisk in the thyme, rosemary and salt and pepper and continue to toast the flour for about one more minute, whisking constantly.
Slowly add the wine and whisk as you add it to prevent lumps.


Add the chicken stock slowly, whisking as you add it to break up any lumps that form.
Let the sauce bubble away, whisking gently as it cooks for about 4 minutes.
Add the potatoes and carrots back into the pan, nestling them into the sauce until they're submerged.


Add the chicken pieces into the sauce as well, nestling them into the sauce and vegetables.
Cover the pan with the lid and roast for about 35-40 minutes at 325 degrees Fahrenheit or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit (74 Celsius) and the potatoes are tender.


Remove the pan from the oven when the chicken is cooked through and allow it to rest, covered, for about 5 minutes before serving.

One-Pot Beef Stew

This is a delicious and easy classic beef stew that slow cooks to perfection. It’s comfort food at its finest and incredibly flavourful – perfect for a cold day! Click "Read More" for the method.

Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds stewing beef
  • Salt and pepper (to taste)
  • 2 tablespoons plain flour
  • 1 teaspoon dried thyme
  • 2 teaspoons smoked paprika
  • 1 large onion, diced
  • 3 cloves garlic, pressed
  • 3 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 cup red wine
  • 2 drops Worcestershire Sauce
  • 2 tablespoons tomato paste
  • 1/2 cup tomato sauce
  • 3 cups beef stock
  • 5 medium white potatoes, quartered
  • 1 cup frozen green beans (optional)
  • Fresh parsley for garnish

Method:

Preheat your oven to 170°C.
Heat a very large oven-safe pan over medium-high heat on the stove top and add the olive oil.

Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don't overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.).

Brown the beef pieces on each side just until they're caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.

Remove the beef from the pot to a plate after it has browned (don't worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.

Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.

Add the red wine, Worcestershire sauce, and tomato paste. Stir and let the liquid cook down (it's important to let the wine cook off for a good 4-5 minutes before adding the other liquid).

Once the liquid has reduced thickened, add the tomato sauce, beef stock and potatoes.
Give everything a good stir, scraping any bits off the bottom of the pot.

Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 170°C for about 3 to 3 and a half hours.

Every hour or so, lift the lid of the pot and give everything a quick stir.
If you'd like to add the frozen green beans stir them in during the last 30 minutes of cooking to avoid them going soggy.

You'll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.

Serve in deep bowls with a piece of crusty bread for dipping, and a sprinkling of fresh parsley for garnish (if desired).

Vegan Jambalaya

If you’re wondering what to make for dinner tonight, bring the flavours of New Orleans into your home with a one pot Vegan Jambalaya. It's packed with spicy rice, beans and veggies - healthy and delicious. Click "Read More" for the method.

Ingredients:

  • 1 tsp olive oil
  • 1 large onion finely diced
  • 4 cloves garlic, minced
  • 2 stalks celery, chopped
  • 3 bell peppers, any colour
  • 1 tin diced tomatoes
  • 1 large tbsp tomato paste
  • 1 cup dry sliced mushrooms - shiitake, soaked in three cups of water for 30 minutes
  • 2 cups button mushrooms, sliced
  • 1 tin red kidney beans, drained
  • 1 tsp smoked paprika
  • 1 tsp dry oregano
  • 1 tsp creole seasoning (optional)
  • 2 tbsp tamari or soy sauce
  • 1 tsp dry thyme
  • 2 cups long-grain rice
  • Parsley for garnish
  • Salt and ground black pepper to taste

Method:

Heat the oil and add onions, garlic, celery and bell peppers along with some salt and ground black pepper. Sauté for a couple of minutes until the onions start to soften.

Add the tomatoes and tomato paste along with the paprika and continue to sauté for a couple more minutes.

Add the kidney beans to the pot along with the tamari or soy sauce, oregano, thyme, creole seasoning if using, fresh mushrooms, and dry mushrooms with the stock they were soaked in. Stir to mix and bring the stock to a boil.

Add in the rice, stir, and check the salt. The stock should taste saltier than you'd like your jambalaya to be, otherwise, once cooked, your rice will be bland.

Once the water boils again, cover the pot with a tight lid, lower flame to medium-low, and cook for 20 minutes, without opening the lid.

Turn off the heat and let the rice stand, undisturbed, for another 10 minutes before opening the lid. Fluff the rice with a fork, stir in the parsley or green onions, and serve hot.

Chicken Chow Mein

Dish up an easy, delicious chicken dinner that's full of spring flavours. This speedy, kid-friendly recipe is a great way of adding a variety of vegetables into one meal. Click "Read More" for the method.

Ingredients:

  • 3 garlic cloves, crushed
  • Fresh root ginger, grated
  • 1 red chilli, deseeded and chopped
  • 1 tbsp soy sauce
  • 2 tbsp tomato purée
  • 2 chicken breasts, cut into chunky strips
  • 3 blocks dried egg noodles
  • ½ a head broccoli, broken into florets
  • 3 carrots, cut into thin sticks
  • 1 tbsp vegetable oil
  • 300g pack beansprouts
  • 3 spring onions, halved and sliced into long strips
  • 1 tbsp oyster sauce

Method:

Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.

Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.

Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked.

Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

Mac & Cheese

Pasta, pronto!  - Mac and Cheese isthe  ultimate comfort dish which is quick and easy to make, so a great midweek meal for the family. Click "Read More" for the method.

Ingredients:

  • 200g dried macaroni
  • 30g grated cheddar cheese
  • 30g grated Swiss cheese
  • 30g grated Jack cheese
  • 30g grated colby
  • 30g grated Muenster
  • 30g grated Gouda
  • 110g soured cream
  • 100g butter, cut into pieces
  • 3 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 250ml milk
  • Nonstick spray

Method:

Preheat oven to 180C/Gas 4.

In a large pot, bring water to the boil. Season water with salt and cook macaroni until al dente, about 10 minutes.

Drain pasta and place in a large bowl and while pasta is still hot add all the cheese.

In a separate medium bowl, using a whisk, combine the soured cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture.

Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.

Chicken Pasta Bake

Enjoy this cheesey chicken pasta bake for the ultimate weekday family dinner. This dish can be assembled ready for baking a good few hours ahead - and it's all cooked in one pan. Serve straight from the dish with a dressed green salad. Click "Read More" for the method.

Ingredients:

  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • ¼ tsp chilli flakes
  • 2 x 400g cans chopped tomatoes
  • 1 tsp caster sugar
  • 6 tbsp mascarpone
  • 4 skinless chicken breasts, sliced into strips
  • 300g penne pasta
  • 70g mature cheddar, grated
  • 50g grated mozzarella
  • ½ small bunch of parsley, finely chopped

Method:

Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste.

Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.

Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.

Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil.

Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley.

Bake for 20 mins or until golden brown and bubbling.

Recipes from the Kitchen  - Camden Court Hotel


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