Dine and Design Recipes

Dine and Design Recipes

Introducing our newest adventure: Dine and Design Cooking Show! We've combined our two favourite things: stunning kitchen design and delicious home cooking.

In our new series of cooking videos, each episode will feature a different chef, each with their own style and specialities. Every episode will be filmed in a different kitchen featuring a CreoGlass Design glass splashback, along with various other kitchen design components. If you're a fan of kitchen interior design and would love to learn some new recipes, subscribe to our new Dine and Design youtube channel to stay up to date on all of our newest recipes!

We've got some very talented chefs lined up, ranging from gastropub-style food to vegan cooking to a talented kosher chef specialising in Modern Middle Eastern cuisine. Check our Italian chef Marco Waters making a summery, fresh prawn linguine accompanied by salmon fillets. The perfect simple dinner dishes for impressing your guests.

Stay tuned for more delicious food and gorgeous design.


Prawn Linguini & White Wine, Accompanied By Salmon Fillets
Episode 1
Ingredients (Serves 4)

Prawn Linguine Recipe:
• Linguine pasta - 320g
• King prawns - 400g
• White Wine (table, not sweet or fruity) - 1 Cup
• Garlic - 6 cloves
• White Onion - ½
• Dill & parsley - 1 bunch
• Extra virgin olive oil, salt, pepper, oregano

Salmon Fillets Recipe:
• Salmon Fillets - 4
• Green Lettuce - few leaves
• Garlic - 4 cloves
• Onion - ½
• Dill & parsley - 1 bunch
• Vine tomatoes - 2
• Cherry tomatoes - 12
• Lemon - ½
• Extra virgin olive oil, salt, pepper, oregano
Prawn Linguine
1. Bring a large saucepan of water to boil for the pasta with a pinch of salt.
2. Start preparing the vegetables. Chop the onion, garlic, dill and parsley.
3. Put a pan on high heat, and when warm, add a dash of olive oil.
4. Gently fry half the onions and garlic until golden. (Save half for the salmon)
5. Add the prawns and season with salt, pepper, and half the chopped dill and parsley. (Save half for the salmon)
6. Once the water has evaporated from the prawns, add the white wine.
7. Time to 'drop the pasta', keep an eye on the pasta until it reaches your desired texture.
8. Once the prawns are cooked through, move the pan to the side to 'rest'.
9. Once the pasta is cooked, drain it and add it to the saucy prawns. Gently toss or stir until combined.
10. Serve immediately.

Salmon Fillets
1. Warm up a wide low pan, when the pan is hot add some olive oil.
2. Gentry fry the onions and garlic until softened.
3. Lower the to half power and lay the fillets in the pan skin side down (previously scored). Season with salt and pepper.
4. Cover the salmon and flip it over when the sides change colour, making sure nothing is sticking to the pan.
5. Prepare a flat serving plate and lay a bed of lettuce leaves, followed by a few sliced tomatoes.
6. After a few minutes, add a little salt and pepper to the salmon and flip again back to the skin side down.
7. Turn the flame to high and add the remaining dill, parsley and a sprinkle of oregano.
8. After a couple of minutes, your salmon fillets should be cooked inside and crispy outside, and the veggies roasted but not burned, ready to add colour and taste once spread on top of the fish.
9. Lay the salmon filets on top of the bed of lettuce and tomato. Then the final touch will be squeezing half a lemon and a sprinkle of fresh chilli pepper if fancy it.

'Chisto & Rusty Stakes'
Episode 2
Ingredients (Serves 4)

'Chisto & Rusty Stakes' Recipe:
• Conchiglie - 320g
• Chicken - 6 breasts
• Garlic - 6 cloves
• Onion - 1/2
• Bay leaves (dried) - 1 handful
• Pesto - 1 jar
• RAW tomato sauce - 1 jar
• Hardened bread - 8 slices
• Extra virgin olive oil, salt, pepper, oregano, chilly horns, rosemary
'Chisto & Rusty Stakes'
1. Starting to chop the vegetables and warm up a wide low pan, a wok and a fill a sauce pan for the pasta’s boiling water.
2. Firstly slice the breast stakes and dice up what’s left after the 4 thick stakes.
3. Once pans are hot, add olive oil, salt, pepper, oregano, rosemary and laurel in the wok, while oil onion, garlic in the pan.
3. Sautè the last one and add about 500 g of tomato sauce then stir it and after a 5 minutes, lay cover the stakes in the sauce.
4. When the spices in the wok start to darken, throw the chicken dice and keep tossing them regularly leaving the lid on as long as you can. You want each dice to be crispy and golden outside, but juicy and soft inside.
5. At this point the water will be boiling and ready for the 320g of pasta, move the chicken dices out of the flame to set and keep stirring the tomato sauce tilting the stakes.
5. By the time the pasta reaches the optimal consistency (AL DENTE), the stakes will be ready to leave the hobs and set for a minutes with the lid on.
6. Drain the pasta, take the dices back on an high flame, add pasta salt and pesto and toss or stir to mix.
7. Plate up and enjoy fresh!
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