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Carbonara Revisted May 20, 2018

Filed under: Fast Food,Favourites,Italian,Meat,Pasta,Uncategorized — delishuss @ 9:02 am
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Pasta is my comfort food. This recipe is so simple and so satisfying. It’s from the Matt Preston Fast, Fresh and Unbelievably Delicious cookbook. It’s a great cookbook, it’s one of the cookbooks that I cook from the most. Lots of no fuss recipes and so many left that I want to try.

I’ve tried many methods for cooking a poached egg with varying degrees of success. My method is below but I’ve also given you Matt’s as well. The choice is yours.

Serves 4

Ingredient

  • 500g spaghetti
  • 6 rindless bacon rashers cut into long thin strips
  • 4 eggs
  • Extra virgin olive oil
  • 200g parmesan cheese, freshly grated
  • Freshly ground salt and pepper

Method

  1.  Cook the spaghetti as per the packet instructions with salted water. Drain once cooked.
  2. Add some olive oil to a heated pan and fry the bacon until nice and crispy.
  3. While the bacon is frying, it’s time to poach your egg. choose from either method below:

Grainne’s poached egg method

For best results, do one egg at a time.

  1. Fill a deep pan with some salted water to a rapid boil.
  2. Crack an egg in a ramekin.
  3. Once the water has come to a rapid boil, reduce to a simmer.
  4. Make a whirlpool in the water and slowly drop the egg into the whirlpool.
  5. The egg will take about 2 minutes to poached.
  6. Remove with a slatted spoon and place on kitchen paper until ready to use.

Matt Preston’s poached egg method

  1. Take a saucepan filled with boiling water, lightly salted. Create a whirlpool in the water with a wooden spoon.
  2. When the water is swirling, gently lower one egg at a time to the centre of the swirl. Turn off the heat and leave to sit for 3-4 minutes. Drain.

 

  1. Toss the pasta into the pan with the bacon and add half the parmesan, stir through.
  2.  Tong the pasta into a mound on each of the four plates, making a shallow well on the top.
  3. Lower the egg into the pasta well and grate loads of parmesan over each mound. Season with salt and plenty of cracked pepper. Sprinkle over the crispy bacon. Repeat for each of the plates.

 

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Tagliatelle with Quick Sausage Meat Bolognese May 27, 2014

Filed under: Fast Food,Italian,Meat,Pasta,Uncategorized — delishuss @ 9:10 am
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IMG_20140526_221429[1]I was looking for a pasta recipe and came across this one from Gordon Ramsay’s Ultimate Cookery Course. It’s a perfect weekday evening recipe because it’s so quick and easy. The success of this recipe is dependent on the choice of sausage. Buy good quality packed with flavour.

Ingredients

Olive oil, for frying

1 small onion, peeled and finely diced

1 garlic clove, peeled and chopped

3-4 best quality Italian flavoured sausages (I used beef with sundried tomatoes and herbs)

150g dried tagliatelle

200g cherry tomatoes, halved

Sea salt and freshly ground pepper

Freshly grated Parmesan cheese

 

Method

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  • Heat a large frying pan and add a little olive oil. Sweat off the onions for 3 minutes and add the garlic for another 2 minutes or until the onion is softened.

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  • Remove the skins from the sausages and add to the frying pan. Break up the sausage meat as you fry it so that it resembles mince meat.
  • Meanwhile start cooking the pasta as per the packet instructions.

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  • When the sausage meat is lightly coloured, add the halved tomatoes and a little seasoning to the pan and continue to cook over a medium heat for 5 minutes until the tomatoes begin to break down. Add a tablespoon or two of pasta water to the pan as it cooks to create a sauce.

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  • Drain the pasta, reserving a further couple of tablespoons of the cooking water. Add the drained pasta directly to the pan with the sauce. Toss well, and loosen with a little more of the cooking water if necessary. Taste and adjust the seasoning. Serve hot with freshly grated Parmesan cheese.

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 http://www.pinterest.com/grainiac/recipes/

 

Steak Chilli Con Carne October 24, 2012

Filed under: Fast Food,Favourites,Meat — delishuss @ 7:16 am
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I came across this one on Taste.com.au. I altered a few of the spice ingredients but it’s pretty much the same as the original. It’s dead easy and the steak is nice alternative to mince meat. This is quite a mild version, so bump up the spices if you fancy it hot.

Serves 2-3

Ingredients

2 tbs vegetable oil

1/2 tsp hot paprika

1 tsp ground cumin

1 tsp chilli powder

1 tsp cayenne pepper

2 (about 180g each) trimmed beed rump or scotch fillet steaks, thinly sliced.

2x 125g cans red kidney beans, drained and rinsed

2 vine-ripened tomatoes, roughly chopped (I used 1/2 can tomatoes, as I think it gives a better flavour)

2 tbs finely chopped coriander leaves, plus extra sprigs to servwe

Boiled basmati rice and guacamole, to serve

Method

1. Place the vegetable oil, paprika, chilli, cayenne, cumin and beef in a bowl. Season with salt and pepper, then toss to combine. Set aside for 10 minutes to marinate.

2. Heat the wok or large frying pan over medium heat. When hot, add the beef mixture and stir fry for 1-2 minutes until the beef is browned. Add the kidney beans, tomato and 1 tablespoon water, then simmer over the medium heat for about 5 minutes or until the tomatoes have softened. Stir in the chopped coriander, and season to taste with salt and pepper.

3. Divide the mixture among plates and top with coriander sprigs. Serve with boiled basmati rice and guacamole.

 

Crunchie Meringue Madness July 13, 2012

Filed under: Desserts,Fast Food,Favourites — delishuss @ 7:44 pm
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I got this recipe idea when we were out for dinner for my mum’s birthday. I wouldn’t recommend it for diabetics, it’s a complete sugar overload but fantastic. It’s dead simple to make, you could probably make everything from scratch if you wanted but life’s a bit short for that really.

I got the butterscotch recipe from Kevin Dundon’s website:

http://www.kevindundon.com/butterscotch_sauce.html

 

Serves 4

Ingredients

4 meringue nests

2 crunchie bars- chopped into small pieces

4 scoops of vanilla ice cream

 

Butterscotch Sauce

50 g/2 oz unsalted butter

50 g/2 oz light muscovado sugar

2 tbsp pouring golden syrup or clear honey

2 tbsp double cream

 

Place the butter in a small pan with the sugar and golden syrup or honey. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat and simmer for 2-3 minutes until thickened. Remove from the heat and use immediately or transfer to a bowl and leave to cool completely. If keeping for any length of time, up to one week is fine, cover with cling film and store in the fridge.

Right, I forgot when I was making this I couldn’t make out where the cream was added. So I let it cool down slightly and added it then.

Serving

Place the meringue nest in the centre of each plate. Add the scoop of ice cream. Sprinkle the crunchie on top and drizzle the butterscotch sauce over the meringue and around the edge of the plate and lap it up.

 

 

 

 

Spaghetti with Rocket and Smoked Salmon May 14, 2012

Filed under: Fast Food,Fish,Healthy Eating — delishuss @ 9:20 pm
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This is really quick and easy to make. I couldn’t resist messing with the recipe, but I think my additions work 🙂 I took the recipe from Easy Health magazine from Jan/Feb. I’ll definitely give this one a go again.

Serves 4

Ingredients

250g wholewheat spaghetti

1 large onion

1 clove of garlic, minced

120g smoked salmon, cut into fine strips

300g mixed wild rocket and flat-leaved parsley

A little olive oil

Juice of 1/2 lemon

Sea salt and freshly-ground black pepper

Parmesan

40g frozen peas

Handful toasted pine nuts

 

Method

1. Cook the spaghetti until al dente. While the pasta is cooking, heat the oil in a pan. Fry off the onion for 2 minutes. Add the garlic and fry for another 2 minutes.

2. Add the peas and heat through.

3. On a separate pan (dry), add the pine nuts and toast them.

4. Drain the spaghetti, combine with the salmon, rocket & parsley, add a dash of olive oil and lemon juice to the onions, garlic and peas and return to the heat for a minute or two stirring

5. Sprinkle with sea salt and lots of black pepper and serve, garnish with parmesan and toasted pine nuts.

 

Creamy Prawn Tagliatelle March 27, 2012

I tripped across a recipe somewhere that had tagliatelle and prawns that I thought looked nice but couldn’t find it, so I came up with the following concoction. It’s really good, if I do say so myself 🙂 It took about 15 minutes in total to make. Can’t complain about that really.

Serves 1

Ingredients

1/2- 1 red chilli, finely chopped

1/4 courgette, coarsely grated

1 clove garlic, crushed

30g frozen peas

75g cooked prawns

3 shallots, chopped

3 tablespoon creme fraiche (I used the Weight Watchers one)

75g tagliatelle

2 tablespoon liquid stock

Salt and pepper

2 tablespoons sunflower oil

2 tablespoons fresh flat leaf parsley, chopped

Method

1. Boil the pasta as per the packet instructions. This should take about 10-12 minutes.

2. Heat the oil in a frying pan. Fry off the onion, garlic and chilli for 3-4 minutes or until the onions have started to soften.

3.  Add in the peas and the prawns and cook for another 4 minutes. Add the liquid stock and spoon in the creme fraiche and stir.

4. The pasta should be cooked by this stage so add it and stir everything through making sure everything is piping hot.

5. Add salt and pepper to taste. Sprinkle with the chopped parsley and serve.

 

Thai Prawn Noodle Bowl March 10, 2012

Filed under: Fast Food,Fish,Noodles — delishuss @ 12:19 pm
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This recipe is dead easy to make. I got it from the Quick and Easy cookbook. I couldn’t resist making some adjustments to the recipe :-). I added couple of splashes of soy sauce and also the juice of half a lime. You don’t have to add them it was just my preference. So here goes:

Serves 4

Ingredients

1 bunch spring onions

2 celery sticks

1 red pepper

200g rice vermicelli noodles

2 tbsp groundnut oil

55g unsalted peanuts

1 fresh bird’s eye chilli, sliced

1 lemon grass stem, crushed

400ml fish or chicken stock

200ml coconut mil

2 tsp Thai fish sauce

350g cooked peeled king prawns

Salt and pepper

3 tbsp chopped fresh coriander, to garnish

 

Method

1. Trim the spring onions and celery and thinly slice diagonally. Deseed and thinly slice the pepper.

2. Place the noodles in a bowl, cover with boiling water and leave to stand for 4 minutes, or until tender, drain.

3. Heat the oil in a wok and stir fry the peanuts for 1-2 minutes, until golden. Lift out with a slotted spoon.

4. Add the sliced vegetable to the wok and stir-fry over a high heat for 1-2 minutes.

5 Add the chilli, lemon grass, stock, coconut milk and fish sauce and bring to the boil.

6. Stir in the prawns and bring back to the boil, stirring. Season to taste with salt and pepper, then add the noodles.

7. Serve in warmed bowls, sprinkled with fresh coriander.