Delishuss Blog

Just another WordPress.com site

Carbonara Revisted May 20, 2018

Filed under: Fast Food,Favourites,Italian,Meat,Pasta,Uncategorized — delishuss @ 9:02 am
Tags: ,

20180501_184833

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.

 

Advertisements
 

Innocent Pea Salad with Evil Porky Pepita Crunch January 22, 2014

Filed under: Meat,Salads and Dressings — delishuss @ 11:54 am
Tags: , , , , , ,

I’m not overly convinced about sweet and savoury combinations normally but I think this recipe really works. It’s great to source nice salad recipes. I know some of my nearest and dearest would not associate nice and salad in the same sentence but trust me this is great. I have taken the recipe from Matt Preston’s Fast, Fresh and Unbelievably Delicious cookbook which I got as a lovely Christmas gift (Thanks Robyn :-)).

Ingredients

1 cos lettuce, dark leaves discarded and the paler inner leaves finely shredded

360g (3 cups) frozen peas, cooked

140g (1 cup) celery, cut into pea-size dice

100g (1/2 cup) green apple, peeled and cut into pea-sized dice

Juice of 1 lemon

6 rashers streaky bacon, diced

40g butter

160g (1 cup) pepitas

100g (1/2 cup) brown sugar

Salt flakes

200g fresh ricotta, cut from a wheel at the deli counter, not in a tub

100g feta

1 bunch mint, chopped

1 bunch flat-leaf parsley, chopped

4 spring onions, cut into rings

3 tablespoons olive oil

1 tablespoon sherry vinegar

 

Method

1. Lay the shredded lettuce down the middle of a platter. Layer the peas and the celery on top. Toss the apple in the lemon juice and sprinkle over the platter.

2. Make the bacon and the pepita crunch. Fry the bacon in the butter until it’s tanned in places. Throw in the pepitas and let them start to toast. When some of the pepitas are starting to go golden at the edges, stir in the sugar and let it melt. Keep stirring and a caramel with form from the brown sugar and the rendered pork fat which will coat the pepitas and bacon. Sprinkle with come salt flakes and spread out on baking paper.

3. Now finish the salad. Crumble over the cheeses- large lumps of ricotta, smaller lumps of feta- and scatter on the herbs. Dress the salad with olive oil and a splash of sherry vinegar. Smash up the pepitas of evil and strew over the top.

Done! Serve!