Archive for the ‘recipe’ Category
Tip: For an inexpensive deodorizer, put some orange peel in the oven at 350F with the door ajar. If you have a really powerful odor to deal with, boil some cloves in a mixture of 1 cup of water and 1/4 cups of vinegar.
The full list is here <link>
Spaghetti with prawns and rocket
455g/1lb dried spaghetti
Sea salt and freshly ground black pepper
2 cloves of garlic peeled and finely chopped
1-2 dried chillies crumbled (2 is more than enough I find)
400g/14oz peeled raw prawns
1 small wineglass of white wine
2 heaped tablespoons of sun-dried tomato paste/puree or 6 sun-dried tomatoes blitzed in a blender
zest and juice of 1 lemon
2 handfuls of rocket roughly chopped
Cook the spaghetti as per the packet instructions, circa 9-12 minutes.
Man tip: Make sure the water is salted and boiling before adding the pasta. Leave the lid off the pot once the pasta has gone in to avoid boil overs. Timers on microwaves are wonderful things.
While this is cooking heat three good glugs of extra virgin olive oil in a large frypan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and the tomato puree and simmer for a couple of minutes.
At this point Jamie recommends draining the spaghetti and tossing it into the frypan with the spaghetti, squeezing in the lemon juice, adding half the rocket and a little bit of the spaghetti water if the sauce looks a little thick. I did this the first time and it got a little messy; probably just me. What I’ve found is that it works just as well adding the lemon and rocket to the prawn sauce and then pouring it over the pasta.
Whatever approach you take, before serving sprinkle each dish with the lemon zest and the rest of the rocket.
Thanks Jamie for another great recipe. My family love it. It’s supposed to serve four people but there is never any leftovers with the three of us.
Kimchi, the unique Korean combination of fermented cabbage, garlic, ginger, onion and chili that brings tears to your eyes when you it eat, is finding its way into space according to the New York Times.
When South Korea’s first astronaut, Mr Ko, blasts off in a Russian spaceship on April 8, kimchi will be on board too. The Times reports that three Korean government research institutes have spent millions of dollars and several years perfecting a version of kimchi that won’t turn dangerous when exposed to cosmic rays and won’t put off the other astronauts with its pungent smell. Apparently Koreans consume 1.5 tonnes of the stuff a year and can’t do without it, even in space.
The Times concludes its story with a researcher explaining that during their research they found a way to slow down the fermentation of kimchi so that it can be shipped around the world at less cost. He goes on to say, “This will help globalise kimchi”.
Now I lived in rural Korea for short time in the 70s. I ate quite a bit of the stuff and saw lots of kimchi pots. While I like it, I can certainly live without it. I’m also quite happy that I’ll be safe in London when Mr Ko opens a can on the International Space Station; it’s unpredictable stuff. And I have to say kimchi being globalised is a scary thought.
Good luck Mr Ko. I hope you enjoy your kimchi in space.
Updated: Here’s the kimchi taking off <link> except it seems Mr Ko didn’t get to go.
Tana Ramsey I think your cookbook, “Real Family Food”, is fantastic. Buy it here <link>.
I bought it a couple of weekends ago but last night was the first chance I had to cook a recipe out of it. So, Chicken and Chickpeas it was and the family loved it. Even “The Boy” who claimed not to like chickpeas. He cleaned his plate.
4 tbsp of olive oil
8 chicken legs
2 medium onions, chopped
200 ml of red wine
400g tin of tomatoes
300ml of chicken stock
1 tbsp of balsamic vinegar
440g tin of chickpeas
Large bunch of basil
Salt and pepper
1 head of garlic broken into individual cloves with the skin left on
Preheat the over to 180
On the hob heat the oil in a casserole dish brown the chicken, remove.
Turn the heat down and add the onions. Stir well to make sure the onions pick up all the chicken sediment
When the onions are soft and turning brown add the wine, turn up the heat and keep boiling until virtually all the wine has evaporated and the onions are red.
Add the tomatoes, stock, balsamic vinegar and chickpeas. Rip half the basil and throw into the casserole. Season with salt and pepper, stir well and bring to the boil. Turn down, simmer, add the chicken on top of the tomatoes and chickpeas.
Sprinkle the whole cloves over the top. Cover and put into the over for 30 minutes. Remove the lid and return to the over for a further 30 minutes.
Tana says to sprinkle the remaining basil over the chicken pieces. I dished and then sprinkled the basil over the top.
It’s great. The family recommends it and I’m trying to decide what to cook next. Go and buy the book. Thanks Tana.
Update, Easter Sunday: Made it again today. Got chided by the family for not providing crusty bread.