Tag Archives: Long

Grilled Peppers & Sage Chicken Pasta

I wouldn’t call this a Mediterranean dish ‘cos it isn’t exactly one. But the combination of peppers and sage remind me of Greece. Anyway, here’s a simple recipe for a slight taste of the Great Middlelands.

Grilled Peppers & Sage Chicken Pasta

Ingredients:

  • 1 serving of long pasta
  • 1 tsp of olive oil
  • half a small white onion, minced
  • 1 handful of sliced red peppers, inch-long
  • 1 handful of sliced yellow peppers, inch-long
  • 1 handful of sliced mushrooms
  • 1 handful of chicken fillet, breast or drumstick meat, cubed bite-size
  • half tsp of dried sage
  • salt and pepper, for seasoning, to taste
  • handful of spinach leaves, for colour
Cooking:
  1. Get your pasta cooking on the hob. (Remember: The Italians say the water used to cook pasta should be as salty as theĀ Mediterranean
  2. Put a wok on the hob too. Turn the switch up to full whack and get the wok screaming hot. Add the oil in.
  3. Toss the minced white onion into the wok to flavour the oil.
  4. Before the onion turns brown, get the peppers to join the party. This time, let them sit still up to 2 minutes each time before tossing, until they show signs of slight charring. TIP! The trick here is that you don’t have the time to heat up an oven to specially grill your peppers. Pan-searing does the trick.
  5. Add mushrooms and toss.
  6. When the mushrooms are just about done, get everything out and put your chicken cubes in. You want to dry stir-fry them. This means you use the starchy water from the pasta, to stir-fry the meat. By adding the water in small quantities, stirring as you go along, you allow the meat to absorb all the liquid. Result: the chicken cubes are ‘dry’ yet juicy.
  7. Once the chicken is just done, add all the ingredients back in. And add salt, pepper and sage. Stir.
  8. The pasta should be just about done. Drain and add to the wok.
  9. Turn the heat off and add the lush green spinach leaves.
  10. Mix and serve.
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Long Lemony Pasta

I slept in today and was inexplicably lazy to get food. This was sort of a suggestion from a friend this morning, and it came at the perfect time.

Lemon Linguine

It’s a segment off Nigella Bites, so watch it here, from 0:45 onwards. Saves me the trouble of attempting to transcribe the goddess’ every word.

Here’s about what you’ll need:

  • a single serving of long pasta, depending on how much you can slurp at a go
  • two egg yolks
  • 70g of parmesan, or as much as you want
  • 100ml of cream, or just enough to make the sauce perfectly creamy
  • zest of half a lemon
  • juice of half a lemon
  • 50g of butter
  • parsley

I made a few changes and came up with this; I can’t do without my meat. Plus, the peas added a lovely burst of sweetness in every bite. (;