Marshalls 125th Anniversary Recipes

When Marshalls, Scotland's favourite pasta brand, decided to modernise some family teatime favourites to mark its 125th Anniversary, top Scottish chef Nigel Kennedy was the perfect choice to get involved. Nigel has cooked for royalty, heads of state and Oscar winners so is used to creating taste-bud tingling recipes to suit the most discerning of palates. Therefore, devising delicious, filling meals - featuring the Marshalls Hero products Macaroni and Semolina - which would be given the mums and kids seal of approval was a fun challenge for him.

Macaroni Carbonara Bake

Coming home from school on cold, dark, wintry evenings means rumbling tums for most school kids. For a hearty, winter supper Nigel recommends this easy to prepare dish. Bacon can be substituted for a vegetarian option.

Ingredients: 4 rashers of bacon chopped, 4 eggs, 500ml single cream, 375ml milk, 50g grated parmesan cheese, 50g grated mature cheddar cheese, 400g Marshalls macaroni

Method

1. Cook the Marshalls macaroni until al dente and then drain.
2. Fry the bacon until crisp and whisk together the eggs, cream, milk, parmesan, cheese and seasoning.
3. Place the pasta in a 2 litre capacity ovenproof dish and top with the bacon and the egg mixture.
4. Bake in a pre-heated oven (180°C) for 30 minutes or until set.

Macaroni in Chinese Broth

This prawn broth with macaroni is based on a dish from the so-called cha chaan teng restaurants in Hong Kong. These "tea restaurants" have combined traditional Chinese dishes with western ingredients - think chicken noodle soup with a twist. This dish is healthy, inexpensive and delicious

Ingredients: 800ml good chicken stock, 4 pak or bok choi (chop stems into chunks removing the thick base part), 120 g Marshalls Macaroni, 3 cms peeled and sliced ginger (slice lengthways), 2 cloves garlic sliced, 6 shitake mushrooms sliced, 3 spring onions (chop green tops and shred white bottoms lengthways), 6 babycorn cut on the angle or 100 grams of sweetcorn niblets, 2 star anise, 6 coriander seeds, Tablespoon sesame oil, 1 sliced red chilli (optional), Soy sauce to taste, 200g king prawns, Fresh coriander for garnish

Method

1. Bring a pot of water to the boil for the macaroni. In a good size sauce pan gently sweat the ginger, garlic, chilies, star anise and coriander seeds in the sesame oil.
2. Meanwhile cook off Marshalls Macaroni until al dente and run under cold water to cool down, this will remove some of the starch and allow the broth to stay clear. Add the chicken stock the base for the soup and bring up to a gentle simmer for 10 minutes.
3. Meanwhile add the rest of the ingredients saving the white part of the spring onion and the coriander leaves and simmer for a further 2-3 minutes.
4. Serve in bowls and garnish with spring onions and coriander.

Semolina, Orange, Almond and Rose Petal Cake

This pretty as a picture pudding is made using Marshalls Semolina. A nod to the classic southern Mediterranean and North African cake - there are very few who could resist such a scrummy dessert?

Ingredients: 3 or 4 oranges, 5 eggs separated, 1 teaspoon baking powder, 200 g caster sugar, 175 g ground almonds, 100 g Marshalls Semolina, Set yoghurt, 1 packet pomegranate seeds

Method

1. Boil oranges in water for 1 hour or until soft to the touch. Allow to cool then blend in a food processor.
2. Combine ground almonds with the semolina and baking powder.
3. Separate eggs and whisk whites adding half the caster sugar until forming peaks.
4.Whisk yolks until they turn pale and increase in volume.
5. Fold in the almonds and semolina and then the orange puree ensuring that it is mixed thoroughly.
6. Finally fold in egg whites.
7. Transfer to a lined springform tin and bake in a preheated oven at 180 c for the first 15 minutes and then at 160c for a further 30 minutes.
8. Keep checking to make sure that the top of the cake does not get too much colour, if it browns too quickly cover it with a little tinfoil or baking parchment. Test the cake with a skewer, if it comes out clean its ready.
9. Allow the cake to cool and spread with yoghurt and sprinkle with pomegranate seeds and shredded rose petals (don't use ones from the florist as they may have been sprayed)

Macaroni with rocket vine tomato and chilli topped with pecorino

This salad makes a perfect light supper or lunch. Jam packed with rich Italian flavours this classic simple pasta dish uses olive oil rather than a tomato based sauce. Add anchovies, olives or marinated artichoke hearts for a gourmet twist.

Ingredients: 400 g Marshalls macaroni, A good glug of extra virgin olive oil, 4 cloves of garlic sliced, 150 g fresh rocket, 3 large vine tomatoes skinned and seeded, 1 or two red chillis, 75 g shaved pecorino or parmesan, Black pepper, ½ a lemon

Method

1. Using a large saucepan cook off Marshalls Macaroni with a splash of olive oil and a pinch of salt until al dente
2. Once the macaroni is nearly cooked gently heat a large frying pan or wok with a good glug of extra virgin olive oil and add chilli and garlic. Don't heat the oil to frying temperature as it will destroy the flavour of the oil.
3. Working quickly, add the tomatoes and strain the pasta. Add to the pan.
4. Toss the macaroni through the ingredients in the pan.
5. Season with a healthy dose of ground black pepper, salt and a little squeeze of lemon juice
6. Add the rocket giving it a final toss through.
7. Serve up in bowls topped with the shaved pecorino.

Semolina pudding with spiced plum compote

Banish memories of school dinner semolina - this dessert is all grown up - and little ones LOVE it too!

Ingredients: 250 g Victoria plums - stoned, 150 ml red wine, ½ vanilla pod - cut in half lengthways, 1 tsp ground fennel seeds, 1 star anise, Grated zest of 1 oranges, 4 tbsp dark brown sugar, 30g butter, 750ml Milk, 100 g Marshalls Semolina, 100 g caster sugar, Freshly Grated Cinnamon, 2 Medium Egg Yolks

Method

1. Pre-heat the oven to Gas 4, 180 centigrade.
2. Smear the inside of a large pudding basin generously with butter and set aside.
3. Heat the milk until hot but not boiling. Remove from the heat and slowly add the Marshalls semolina giving it a good whisk.
4. Once the semolina is added return to the heat and bring carefully to the boil stirring constantly and the mixture is smooth.
5. Remove from the heat again and stir in the cinnamon, butter, sugar and egg yolks and mix well.
6. Transfer the mixture to the pudding basin, grate over some more cinnamon, and bake in the oven for 35 - 40 minutes.
7. For the compote, place the plums, red wine, vanilla, star anise, orange zest, and sugar in a saucean and bring to the boil, simmer until the mixture becomes thick and sticky. Set aside to cool. Once cooled serve with the semolina.

Macaroni, tuna, rocket and watercress salad with French dressing

Perfect packed-lunch or tasty tea-time treat this salad is a real brain booster - perfect for school kids with homework on their mind while the pasta keeps hunger at bay. Vary the ingredients to keep their interest try sweetcorn, shredded red cabbage, pickled beetroot, new potatoes, olives or hard boiled eggs.

Ingredients: 1 tin tuna in brine or one grilled tuna steak, 125 g rocket and watercress leaves (add some iceberg or romaine for more crunch, 150 g Marshalls Macaroni, Cherry or vine tomato cut into chunks, A few slices of red onio, Avocado peeled and diced, Cucumber diced, 6 tablespoons of extra virgin olive oil, 2 tablespoons white wine vinegar, ½ teaspoon of sugar, 1 large clove garlic crushed, 1 tablespoon French mustard, Pinch of salt and pepper

Method

1. Cook off the Marshalls Macaroni until al dente and run under cold water to cool down, this will remove some of the starch.
2. Wash and gently dry all your salad vegetables taking care not to bruise the salad leaves.
3. Chop and slice your chosen vegetables and arrange in two bowls with the macaroni.
4. Open and strain the tuna and break up in a bowl. Alternatively use a fresh grilled tuna steak. Share this out between the two bowls.
5. If you can find a clean empty jam jar with a lid, brilliant, otherwise a decent sized mug will do. Add all the ingredients for the dressing to the jar, give it a good stir with a fork and then give it a vigorous shake with the lid on until the mixture emulsifies.
6. You can take out what you need and save the rest for next time. It must be stored in an airtight container preferably in the fridge otherwise the oil will oxidise and taste bad. Note that when you take it out the fridge you will have to leave it to come up to room temp so that the olive oil will "melt".