Sunday 29 January 2012
India
Very excited to announce that over the next month I'll be bringing you recipes and food reviews from the Mecca of "thifty-ness" - India. With my trusty natural digestive tablets in hand, I'm off to immerse myself in the intensity, complexity and balance of one the most ancient cuisines on earth! Bring on the tandoori prawns and Goan peixe curry.
Fettucini recipe
Serves 2
Heat pan so very hot.
Start boiling water with plenty of salt. Think day at the beach.
Brown beef mince with one crushed clove of garlic.
When mince is almost finished, add shot of port. Simmer for 30 seconds.
Add teaspoon of dried oregano. Stir.
Add teaspoon of dried rosemary. Stir. (Adding while hot will bring the oils out of the dried leaves)
Add can of roma tomatoes. Reduce heat on pan to slow simmer.
Add egg pasta to boiling water.
Cook pasta for ten minutes.
Drain water. Work quickly. Add virgin olive oil and pinch of salt while hot.
Serve. Grate cheese (recommend hard pecorino dorato) generously over dish when finished.
Heat pan so very hot.
Start boiling water with plenty of salt. Think day at the beach.
Brown beef mince with one crushed clove of garlic.
When mince is almost finished, add shot of port. Simmer for 30 seconds.
Add teaspoon of dried oregano. Stir.
Add teaspoon of dried rosemary. Stir. (Adding while hot will bring the oils out of the dried leaves)
Add can of roma tomatoes. Reduce heat on pan to slow simmer.
Add egg pasta to boiling water.
Cook pasta for ten minutes.
Drain water. Work quickly. Add virgin olive oil and pinch of salt while hot.
Serve. Grate cheese (recommend hard pecorino dorato) generously over dish when finished.
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