There’s something about asparagus and pork that’s very pleasant; remember how it’s lovely with bacon? (King’s Asparagus, Asparagus & Bacon Penne)
Inspired by Aglio Olio and the lovely pork and asparagus combination, here’s a quick spaghetti dish to whip up that’s sure to satisfy your craving for that saltish non-slurpy pasta.
- 1 portion quick cook spaghetti
- 2 pork sausages, skinned
- 6 stalks asparagus
- 1/4 yellow pepper, sliced
- 1 chilli, finely sliced
- 1 clove garlic, minced
- 1 handful fresh arugula
- 1 pinch dried basil
- 1 pinch dried oregano
- sea salt, freshly ground
- black pepper, freshly ground
- olive oil
- fresh Parmesan
- As always, first get your spaghetti into a pot of boiling water.
- Drizzle the wok with a little bit of olive oil, and toss in the sausages. Make sure the skin’s removed. Let it sizzle for a bit, so the fat gets rendered out.
- Then, in goes the garlic, fried till golden.
- Toss in the peppers and asparagus.
- Add the herbs and seasoning now, then stir about till the veggies are done. (Personally, I like my peppers and asparagus is little overdone, if you can get them be slightly charred, even better. The minute tang of bitterness will go a long way.)
- Your spaghetti should be about done now, if not already done. Drain and add to the wok.
- Mix everything together thoroughly.
- Dish it out onto a pretty plate, with a generous pinch of arugula atop.
- Using a speed peeler, strip a more than a couple of slices of Parmesan on.
- Drizzle a round of olive oil and serve. To yourself, of course.
Inspired greatly by the film ‘V for Vendetta’, I decided to make this for breakfast.
Okay, I didn’t make this. Sarah did.
It features her meticulous nature, her love for rocket leaves and a slice of her super-seeded loaf of bread.
- Gather what you need to do this: a slice of bread, an egg and an empty glass. Oh, and a little bit of veggie oil.
- Make a hole in the slice of bread with the glass, not too big, not too small. Take care not to break the hole after making it. Handle gently.
- Heat a skillet and add a tablespoon of vegetable oil.
- Spread the oil about fairly evenly and lay the holed slice of bread gently on.
- Crack the egg into the hole. If you’re particular, like Sarah, crack the yolk on at the end so it’s in the middle.
- Put the lid onto the skillet. If your skillet doesn’t come with a cover, use a plate. We do this because we don’t like eating raw eggs; the heat generated in the skillet will cook the top of the egg.
- Cook till you’re satisfied with the doneness. Sarah thinks part-cooked-part-runny is the best way egg yolks should be done.
- And of course, have it with fresh (or not-so-fresh) rocket leaves.
Happy mornings, forever.
You probably won’t have enough time in the mornings, but when you do, you’d be pleasantly rewarded if you try this – almost as good as a panini.
- Toast a couple of slices of bread, wholemeal or white, up to you.
- While that’s in there, fry up some onions and white mushrooms. Don’t forget to add a sprinkle of dried thyme or basil, salt and pepper.
- Your bread should be all crisp and toasted before you’re done with the onions and mushrooms. Slap on a small hunk of butter on both slices.
- On goes the mushrooms and onions on one slice, and fresh rocket leaves on the other.
- Peel out some mature cheddar with a speed peeler, and lay them on the sizzling mushrooms and onions.
- Then, here’s the grand finale – a fried egg, sunny side up, done with an egg ring.
This is an egg ring (with an egg in it):
- Once that’s done, lay it gently on the cheese. Be careful not to burst that lovely yolk of golden goodness.
- Sandwich everything together and cut up into pretty triangles, if you must.
Gloomy autumn mornings are a thing of the past.
Baked dishes are a breeze; simply shoving the tray into the oven and waiting for a lush treat is not difficult to do at all. Best part is, you’ll get a crispy layer on top, and succulent parts below. You can bake just about anything – from rice to pasta, vegetable to poultry. But here’s what I did last night:
Dump whatever tickles your fancy into a tray, with the parboiled pasta dumplings. For this, I had a base layer of fresh wild rocket leaves, then a bunch of mushrooms and a couple of white onions, all sliced up. The tortellini of choice was bacon-filled, but if you’re vegetarian, spinach-filled ones works too! After adding the tortellini, I grated a hunk of cheese to cover the top, making sure every inch of that pasta goodness was sitting under a snug blanket of mature cheddar. Drizzled with nuts and chopped rocket, the tray goes into the oven, baked till golden and precious.
Welcome the Aroma Fairies to your kitchen.
Before devouring, more rocket is laid atop, together with a sprinkle of paprika for colour.
Ignore the Very Succulent Braised Chicken Portions. What I’d like to turn your attention to, is the bland-looking mishmash of a pasta.
Lesson for the Day:
Butter, mushrooms, garlic and oregano are a fantastic combination, a crowd-pleaser. But if what you wanna achieve out-of-this-world fireworks that will knock your loved ones out of their seats, add finely grated cheddar and chopped rocket before you take the pasta out of the pan. The nutty flavour of rocket will complement earthy oregano and mushrooms beautifully. The cheese sticks everything together, and adds the coveted stringy trail in every bite.
If you’re still looking at that juicy chicken thigh, I’m sorry the pasta doesn’t look as good. More on the Very Succulent Braised Chicken Portions here.
It’s not midnight; I should be sleeping, but I got hungry.
This photo really doesn’t do justice to the taste, especially after you have a bite of it in your mouth. It literally only took five minutes to make though.
The explosion of garlic and pepper mixed with savoury cheese, and the pleasant hang of nutty rocket and olive oil, meaty mushrooms and earthy beef mince, sitting on crunchy crusty bread.
Now I can sleep happy.