Gemmill 42647 Posted November 8, 2012 Author Share Posted November 8, 2012 I'm making a Nigellissima pasta tonight. Better be nice. To be fair the one of hers I made last week was class. Link to comment Share on other sites More sharing options...
Monkeys Fist 41318 Posted November 8, 2012 Share Posted November 8, 2012 Flemish beef stew tonight. I've just bought some shin beef from the local butcher - they restock on thursdays so it's still mooing. Also got some sussex porter, plum and ale chutney to stir in too. Might add in some lentils to thicken it a little. I'm also going to try adding some brown bread with mustard spread on to thicken it further. Can't wait for this. That sounds absolutely delicious. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted November 8, 2012 Share Posted November 8, 2012 Turned out really well! I scribbled down the recipe: 400g shin beef 2 onions 3 carrots 4 desert spoons of red lentils (no idea how much this is) 250ml beef stock 250ml porter 1 desert spoon of plum and ale chutney (spose you could use any chutney but i was in a farm shop today fer gawd sake) 1 desert spoon fresh chopped basil 1 bay leaf 1 tsp mixed 'erbs 1/2 tsp allspice 1/2 tsp marmite 1 slice of bread with mustard. - Could leave this bit out but I wanted a thicker stew. Soften the onion in butter. Roll the beef in flour and brown...in butter (I would've added more butter to CT it up a bit but thought against it) Add beef in with onions, add in herbs, lentils and carrots too. Pour in the warm stock, beer and marmite all stirred together. Covered and slow cooked for about 3 hours. 2.5 hours in, stir in the chutney. 15 mins before serving, spread mustard on a slice of bread, chop it up really small then stir in and through until it thickens the sauce. Served it with some broccoli and papardelle. Absolutely awesome. Link to comment Share on other sites More sharing options...
Monkeys Fist 41318 Posted November 8, 2012 Share Posted November 8, 2012 Good man, that's definately getting made this winter. Link to comment Share on other sites More sharing options...
Park Life 71 Posted November 8, 2012 Share Posted November 8, 2012 Brock once again steams ahead in the cooking stakes. Link to comment Share on other sites More sharing options...
Monroe Transfer 0 Posted November 8, 2012 Share Posted November 8, 2012 And you're as pathetic now as you were then. Ouch. Link to comment Share on other sites More sharing options...
Monkeys Fist 41318 Posted November 8, 2012 Share Posted November 8, 2012 Brock once again steams ahead in the cooking stakes. Top notch food punnery Link to comment Share on other sites More sharing options...
Meenzer 15115 Posted November 9, 2012 Share Posted November 9, 2012 Omm nom fucking nom. Many's the time I've offered Brock a position as our houseboy, but to no avail. Link to comment Share on other sites More sharing options...
Gemmill 42647 Posted November 9, 2012 Author Share Posted November 9, 2012 That Nigella pasta was nice. Dead easy to make as well which is the whole point in pasta imo. Can't remember exact measurements, but you stick your pasta on to cook and the sauce is all made after that and consists of: Sultanas Cherry tomatoes Anchovies Almonds Olive oil Capers All that goes in the food processor and you just mix it into the pasta once it's cooked/drained. Can provide measurements later if anyone plans to make it. Link to comment Share on other sites More sharing options...
Alex 34093 Posted November 9, 2012 Share Posted November 9, 2012 That Nigella pasta was nice. Dead easy to make as well which is the whole point in pasta imo. Can't remember exact measurements, but you stick your pasta on to cook and the sauce is all made after that and consists of: Sultanas Cherry tomatoes Anchovies Almonds Olive oil Capers All that goes in the food processor and you just mix it into the pasta once it's cooked/drained. Can provide measurements later if anyone plans to make it. Aye, I saw that one. Sicilian Pasta or something. Thought I might make it without the anchovies and with some olives / tapenade instead. The recipe's on the Beeb's site. Link to comment Share on other sites More sharing options...
Gemmill 42647 Posted November 9, 2012 Author Share Posted November 9, 2012 Yeah that's the one. Dead tasty and ready in 10 minutes. Would be nice with the olives as well I'm sure. Link to comment Share on other sites More sharing options...
Dr Gloom 21302 Posted November 9, 2012 Share Posted November 9, 2012 Sounds good, sultanas aside Link to comment Share on other sites More sharing options...
The Fish 10430 Posted November 9, 2012 Share Posted November 9, 2012 That Nigella pasta was nice. Dead easy to make as well which is the whole point in pasta imo. Can't remember exact measurements, but you stick your pasta on to cook and the sauce is all made after that and consists of: Sultanas Cherry tomatoes Anchovies Almonds Olive oil Capers All that goes in the food processor and you just mix it into the pasta once it's cooked/drained. Can provide measurements later if anyone plans to make it. Capers and Anchovies not make it really salty? Link to comment Share on other sites More sharing options...
Gemmill 42647 Posted November 9, 2012 Author Share Posted November 9, 2012 Nah, I thought that but it's not. It's only 6anchovy fillets and two tablespoons of capers, so not loads. Forgot to mention there's 2 cloves of garlic in there too, and if anything garlic is the main flavour. Link to comment Share on other sites More sharing options...
Alex 34093 Posted November 9, 2012 Share Posted November 9, 2012 I'd be tempted to add a bit of lemon juice and zest too. Link to comment Share on other sites More sharing options...
The Fish 10430 Posted November 9, 2012 Share Posted November 9, 2012 Don't like anchovies, so I'd probably swap it out for Pancetta... Plus, pig is good Link to comment Share on other sites More sharing options...
Dr Gloom 21302 Posted November 9, 2012 Share Posted November 9, 2012 and some chopped red chili, sound like a slightly different take on putanesca pasta Link to comment Share on other sites More sharing options...
Alex 34093 Posted November 9, 2012 Share Posted November 9, 2012 I do a pasta sauce which is basically Arrabbiata but with fried aubergine, lemon zest / juice and olives which is canny. I think classic Arrabbiata is my favourite pasta sauce though. Link to comment Share on other sites More sharing options...
The Fish 10430 Posted November 9, 2012 Share Posted November 9, 2012 I do a pasta sauce which is basically Arrabbiata but with fried aubergine, lemon zest / juice and olives which is canny. I think classic Arrabbiata is my favourite pasta sauce though. Do you have it with peas? Link to comment Share on other sites More sharing options...
Alex 34093 Posted November 9, 2012 Share Posted November 9, 2012 Beans. And bread and butter. Link to comment Share on other sites More sharing options...
Tooj 17 Posted November 9, 2012 Share Posted November 9, 2012 CT missed out like. Took this just for him. Link to comment Share on other sites More sharing options...
Christmas Tree 4438 Posted November 9, 2012 Share Posted November 9, 2012 CT missed out like. Took this just for him. Drooling now Link to comment Share on other sites More sharing options...
Tooj 17 Posted November 9, 2012 Share Posted November 9, 2012 Link to comment Share on other sites More sharing options...
Christmas Tree 4438 Posted November 12, 2012 Share Posted November 12, 2012 Anyone know how to make potatoes like the ones they sell in El Coto? I gather they are sliced thinly but not sure how they then proceed. Par boil and fry or oven cook? Link to comment Share on other sites More sharing options...
Gemmill 42647 Posted November 12, 2012 Author Share Posted November 12, 2012 can somebody help CT out with an unspecified potato dish that he ate at a restaurant over the weekend please? Thanks. Link to comment Share on other sites More sharing options...
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