Tag Archives: Chilli

Oriental Fusilli Fry

Another one to add to the vegetarian recipe list, this is a great dish to whizz up if you wanna have both pasta and that salty Asian flavour.

  1. Usual drill, set your fusilli boiling away in a pot.
  2. In a hot skillet with a tablespoon of vegetable oil, toss in minced garlic and fry till fragrant.
  3. Add torn mushrooms and cubed hard-skin tofu, frying till golden.
  4. Tear in a handful of gem lettuce for the texture of sweet crunch. Turn of the heat.
  5. Drain pasta, and together with a small bit of pasta-cooking water, add to the skillet.
  6. Add a teaspoon of oyster sauce and mix up well.
  7. Season accordingly with soy sauce and white pepper powder.
  8. Plate up and garnish with finish sliced fresh chilli, and a small crack of black pepper.
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Sage Butter Gnocchi

A couple of weeks ago, I was taught how to make gnocchi by an Italian lady called Cinzia, at the little cafe I work in part-time. So last week on my own, without her supervision, I gave it a shot at home.

The way she did it was with potato puree, egg, and flour. After combining the three components, and rolling everything into a long roll, the gnocchi is cut into bite-size pieces. I did it with too little potato and the gnocchi came out a wee bit starchy. Nonetheless, the sage butter accompaniment was fantastic.

Sage butter gnocchi, with sautéed mushrooms, yellow peppers and fresh red chilli.

Spicy Beef Fennel & Sage Goulash

Okay, I went a little ballistic with the ingredients in this one, but making a stew really is a good way to use up all those nearly-dead vegetables in your fridge. No prizes for guessing how fresh my veggies were.

  1. In a pot, toss together a knob of butter, smashed garlic, chopped fennel, diced carrots and potatoes, minced ginger, sliced chilli and a small stick of cinnamon. Fry everything till fragrant.
  2. Add in water to barely cover and bring to a boil.
  3. Meanwhile, marinate diced beef chunks with a bit of cornflour, red wine and balsamic vinegar and chopped chives. Then add to the pot as well.
  4. Dump in a dollop of cranberry sauce if you’ve got some, if not, a pinch of sugar will do.
  5. Crush in a small bunch of dried sage leaves and add a teaspoon of dark soy sauce.
  6. When beef is almost done, add about 2-3 mugs of meat or vegetable stock.
  7. Season well with salt and pepper and put the lid on. Turn the heat down to a simmer and leave it for 20-30 minutes.
  8. After 20-30 minutes, add in a splash of red wine.
  9. Make a mixture of cornflour and cold water. Then stir in the cornflour mixture a tablespoon at a time till it’s reached your desired thickness. Alternatively, you could blitz a quarter of the stew to thicken it.
  10. Have it with a toasty crusty bread roll.

Salmon & Sage Pasta

 

Seared fillet of salmon on pasta with Chinese leaf, mushrooms, chilli and dried sage.

 

  1. Set pasta away to cook in a pot of salty boiling water.
  2. In a pan with a little bit of oil, sear the fillet of fish skin side down till just done. Set aside to rest.
  3. In the same pan, toss in minced garlic and fry till fragrant.
  4. Add in shredded Chinese leaf and quartered mushrooms.
  5. Crush in dried sage leaves and season well with freshly ground sea salt and black pepper.
  6. Add sliced chilli when vegetables and mushrooms are almost cooked.
  7. Drain spaghetti and mix together with the Chinese leaf and mushrooms well. Add a generous lug of good extra virgin olive oil to loosen everything up nice and smooth.
  8. Plate up and serve, boasting the skin of the salmon in its crisp golden glory.

It’s absolute melt-in-your-mouth heaven to indulge in a large nugget of fatty salmon meat, pan-seared to perfection and luxuriously devoured whole.


Sausage Penne Bolognese

Even though I think the best way to have Bolognese is with spaghetti, sometimes penne is a pretty good change. Served in a deep bowl, all you need is a fork to stab and shove.

INGREDIENTS:

  • 2 pork sausages
  • 1 small handful of frozen peas
  • 2 inches of a medium carrot, diced finely
  • a quarter of an onion, diced finely
  • 1 small small knob of butter
  • 1 clove of garlic, minced
  • chilli, minced (optional)
  • 2 tsp of double concentrate tomato puree
  • a pinch of dried basil
  • sea salt, freshly ground
  • black pepper, freshly ground
  • freshly grated Parmesan,
  • a couple of fresh basil leaves
  • 2 handfuls of quick cook penne
COOKING:
  1. Get your pasta boiling in a pot.
  2. In a hot wok, toss the peas in.
  3. Once they’ve defrosted for a bit, dump the carrots in, together with the small small wad of butter. Toss.
  4. Then add the garlic and onions. Let them fry away happily, tossing occasionally.
  5. If you want it slightly spicy, add in the chilli now.
  6. Peel of the skin of the sausages and throw them into the wok. Cut them erratically with a spatula whilst stirring everything together.
  7. Scoop out some of the starchy pasta cooking water and pour into the wok.
  8. Stir in the tomato puree and add more pasta cooking water accordingly.
  9. When you’ve got the consistency you want, and the sausages cooked, pinch in the dried basil, salt and pepper. Stir and turn off the heat.
  10. Drain pasta.
  11. Serve with bolognese. Garnish with Parmesan and fresh basil leaves.

15-minute meal for the famished soul.


Asparagus & Bacon Penne

Remember King’s Asparagus? We know from that meal that bacon and asparagus are a match made in heaven. Now, we’re gonna have it with pasta.

Here’s what you’ll need:

  • 2 streaks of smoked bacon, cut up into one-inch bits
  • 3 large stalks of asparagus, sliced in half lengthways (Don’t be like me and forget to buy asparagus. I used dwarf beans instead. I am ashamed.)
  • a quarter of a yellow pepper cut into bite sized pieces
  • 2 handfuls of quick-cook penne
  • 1 tsp of vegetable oil
  • 1 small small knob of butter
  • Cheddar, finely grated
  • dried basil
  • dried oregano
  • sea salt, freshly ground
  • black pepper, freshly ground
  • chilli, minced (optional)

Here’s how you do it:

  1. Get the pasta cooking in a pot of boiling water.
  2. In a hot skillet with vegetable oil, toss in the bacon to render the fat out.
  3. Then, in goes the butter, garlic and asparagus.
  4. If you like spice, now’s the time to toss in the chilli.
  5. Fry till bacon browns and asparagus wilts slightly.
  6. Welcome the Aroma Fairies into your kitchen, they’ve missed you sorely.
  7. Season with basil, oregano, salt and pepper.
  8. Drain the pasta and mix it altogether in the skillet.
  9. Add more salt if necessary.
  10. Serve with an abundance of shaved Cheddar atop.

Mushroom Marmite Magic

Remember Marmite Pasta? That was a simple as it could be. Today, I decided to use a ton of mushrooms with the dish. Mushrooms, spring onions, onions, garlic, butter and Marmite. As you can see, I added a small bit of chilli too, for the mandatory spicy kick.

Mushroom Marmite Spaghetti: Incredibly lazy, absolutely satisfying.

A perfect brunch for the lethargic noon bird.