I love making pasta, it’s easy and fun with great results.
This Saturday I spent hours rolling and cutting and ended up with a delicate spicy sausage pasta.
The dough (serves 4): 250g pasta flour, 250g semolina,3 eggs, 8 egg yolks. Simply mix the flour, pour it on to a clean surface, make a well, add the eggs, gently incorporate it all together until it’s a dough you can handle. Then knead until it’s smooth and elastic (about 5 minutes) wrap in cling film and chill until ready to shape.
To shape, split the dough in half for ease and then roll one half until it’s thin enough to put through a pasta machine, it wants to be rectangle shape. Roll it through the machine gradually dropping through the levels for an ultra thin shape. Then cut, I did tagliatelle, and dry. Boil now for 3 minutes if your ready but if you have leftovers, pop them in the freezer!
For the sauce: 250g spicy sausage meat, 1 onion, 1 garlic clove, a knob of butter, thyme.
Chop then fry, the onion, garlic and sausage meat. When browned add the thyme and butter. When cooked, add to the cooked pasta and serve!
Beautiful fresh pasta!
Nothing fancy, just a good old British BBQ!
Hot sun, a few tipples and meat! 😃
I love weekends which give you the time to experiment in the kitchen and that’s exactly how I used my time this weekend.
Yesterday I decided to try making Gyoza for the first time. I wasn’t alone, alas Mr Oliver helped me through the media of his comfort foods book.
I found it a really straight forward recipe to follow but you defiantly need a good hour or two for the prep.
I enjoyed making the Gyoza dough but found it a real workout session trying to get it nice and thin.
But it was all totally worth it!
The Gyoza were perfectly formed and perfect in taste. They were nice and light (which meant I ate about 15!) and they were fantastic in the dipping sauces (although they were equally tasty without!). The ginger and spice really fired through, a taste sensation!
Movie night food this week was AMAZING!
I made a chorizo pate and served it with some thick crunchy bread and a sweet tangy beetroot relish.
The chorizo was definitely the star of the dish and it was super simple to prepare, simply whiz all of the following together and chill:
- Cream cheese
- Tomato purée
It was thick, creamy and meaty! Nom city.
It’s Monday and so I will forgive those who just want an easy night after their return back to work after the weekend.
I however, pulled out the stops and made fresh pasta (plus the sauce) from scratch!
Actually, if you haven’t made pasta before, it’s really easy and not that time consuming. It’s simply 1 egg for every 100g of “00 flour” used (you can split the flour to combine semolina if you want to rack it up a level), you mix it, knead it until smooth and chill for 30 minutes. Then, roll, shake and cook in boiling water for about 3 minutes.
Tonight I made a creamy tomato pasta sauce to go with it. Really tasty and completely worth the effort.
As an additional bonus, work sucks a little right now and so this offered some great therapy to relax me after a bit of a pants day.
This is one of those dishes which you defiantly would not serve to a food critic! Yes it tasted great, in fact Gav was really impressed, but it was quite a confused dish featuring elements of cuisine originating from all over the world. I suppose you could call it fusion but I think I’d be stretching it on this dish.
So what was in it?
Well I used pork medallions and cooked them in a Mediterranean sauce which then started to verge towards a bbq sauce…don’t ask. I made some potato and onion rosties which were deep fried and defiantly felt American and I added some coleslaw just for the hell if it. Nice but unusual.
Hungry (as usual), I pull open the fridge to see what I can create for dinner tonight. I failed to plan a week of meals and so it’s a matter of luck and vision!
I opted for a pork chop as my core ingredient and as I had some tikka paste which needed using I rested on tikka pork noodles.
I cooked the noodles in water and tikka paste and left to soak up all the flavours. I griddles the tikka covered pork for 3 minutes each side and I boiled up some mixed veg to pad it out and inject some extra nutrition. Finally a dollop of natural yoghurt and a sprinkle of coriander.
A 10 minute lean meal which was not only filling, but gosh darn tasty!
The wind was blasting last night and I enjoyed the cosyness of my PJs and slippers whilst listening to the howling gales!
It seemed rather appropriate on this blustery night that a hearty, body warming dinner should be on the menu and so that’s precisely what I did!
This dish of roast vegetables and a pork chop is humble, simply, hearty and tasty (not to mention easy)
Simply take your veg (I went for parsnips and Butternut squash) and roast for 15 minutes in olive oil and seasoning (I added oregano). Then depending on the size of your chops, place the pork chops on top of the veg, sprinkle in some chopped apple slices, and toast for a further 15 minutes. Done! (Add Gravy if you like)
Yummy winter warming dish!
I have never really liked Gammon. Salty, a weird texture that comes across as fatty, even if it isn’t. No it just hasn’t been for me.
But I strongly believe that taste buds evolve and so every now and again I keep reverting back to my less than favorite foods with the hope there will be a tingle of enjoyment. This has worked for me over the years, I now love wine, olives and am partial to celery, all of which at one point I couldn’t stand.
But back to Gammon. Last night I cooked orange and mustard gammon with a leek and pea cous cous. I won’t lie to you, I still don’t love gammon but it was definitely more enjoyable than previous experiences! I’m on my way 😉
I just need to keep at it with goats cheese now
Movie night came round again and last night we watched “what strangers do in the night” (great film) and had very stereotypical “movie” food.
I went with hotdogs, Chilli dogs to be exact. They are cheap, easy and fitting.
However the last couple of times I have had them I wasn’t keen and sadly last night affirmed these feelings of displeadment. Yuk! Not keen at all, hotdigs shall not be making an appearance in my kitchen for a while!
And erm yes, lambrini played its part! It’s a bit of a guilty pleasure! 😉