Noodles Marmaduke Recipes

Steps:

• Saute butter, onion slices, garlic and mushrooms in heavy frying pan until golden brown (about 5-10 minutes).
• Add ground chuck- break up and cook until no longer pink (another 5 minutes).
• Add wine, lemon juice, consomme, and pepper. Tip: Be sure to use undiluted beef consomme (not broth or bouillon). This is what gives the depth and richness of flavor! Also be sure to measure the wine and lemon juice properly, for best flavor.
• Simmer uncovered for 15 minutes.
• Add noodles (uncooked), cover, and simmer until noodles are tender (about 20 minutes).
• When ready to serve, mix in sour cream.
• Garnish with fresh chopped parsley.
• Serve immediately (but best if allowed to rest for 15-20 minutes so the flavors can meld, if you can wait! also makes great leftovers.).
• Good with a side of French green beans.

Steps:

• Boil a kettle of water and tip the noodles into a large heatproof bowl. Cover them with boiling water and leave for 5 mins. Meanwhile, mix the soy sauce with the garlic, ginger and 3 tbsp of water to make a dressing. Drain the noodles, rinse under the cold tap, then drain them again. Tip into a bowl and toss in the cucumber, spring onions, half the coriander and half the dressing. Top each portion of noodles with mackerel, drizzle the remaining dressing over and sprinkle with the rest of the coriander. Serve.