Tag Archives: Pasta

Mar 14 2012

Jamie Oliver’s recipe of the month

 “Hi guys,

I’m just back from a whirlwind trip to Australia and I had the most amazing time. I finally got to see the fantastic Ministry of Food Centre in Ipswich and had the pleasure of meeting Premier of Queensland Anna Bligh, who’s been really supportive of Ministry of Food and the Good Foundation. I also got to see the brilliant new Ministry truck in Logan – so huge thanks to all the Ministry staff out there for making me feel so welcome.

Next was Sydney, where we had a big party at Jamie’s Italian with incredible food, brilliant service and 170 really lovely, interesting guests – the wonderful restaurant team did me proud. I also did a “secret” recording for Australian Masterchef. I won’t give anything away, but look out for the programme in June – it was a fantastic day.

Last stop was Melbourne, where I visited some of my retail partners and attended a news conference to announce a new Ministry of Food initiative in the state of Victoria, where we’ll launch a new centre and another truck later this year. It was a huge pleasure to meet the Premier of Victoria, Ted Baillieu, and the Health Minister, David Davis – these guys are imaginative, focused politicians and I wish we had more people like them here in the UK. I had an incredible time in all of these lovely cities, so thank you to everyone who made the trip such a success – you know who you are.

Back in the UK, with Easter just around the corner, we’re focusing on baking on the site this month, so if you fancy indulging yourself or rustling up a gorgeous treat for your loved ones, make sure you check out our selection of lovely recipes.

Big love,   Jamie O xx”

Recipe of the Month:

Chicken and mushroom pasta bake

INGREDIENTS:

• 20g/a small handful of dried porcini mushrooms

• olive oil

• 4 chicken thighs, boned, skinned and cut into bite-sized pieces

• sea salt and freshly ground black pepper

• 2 cloves of garlic, peeled and finely sliced

• 350g/2 handfuls of mixed fresh mushrooms, cleaned and torn

• 200ml white wine

• 455g dried spaghetti

• 500ml double cream

• 200g Parmesan cheese, grated

• a sprig of fresh basil, leaves picked

 METHOD: 

I remember meeting a lovely old couple outside my parents’ puband

when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini-

I hadn’t a clue what they were talking about and then, by chance,

I saw a recipe for chicken tetrazzini in an old Italian cookbook

and it’s great – really tacky but gorgeous! Here’s my version…

 Preheat the oven to 200ºC/400ºF/gas 6.

Put your porcini mushrooms in a bowl and pour over just enough

boiling water to cover them (approx. 150ml/5½fl oz).

Put to one side to soak for a few minutes.

Heat a saucepan big enough to hold all the ingredients,

and pour in a splash of olive oil.

Season the chicken pieces with salt and pepper and brown them gently in the oil.

Strain the porcini, reserving the soaking water, and add them to the pan

with the garlic and fresh mushrooms.

Add the wine, with the strained porcini soaking water, and turn the heat down.

Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water

according to the packet instructions and drain well.

Add the cream to the pan of chicken, then bring to the boil and turn the heat off.

Season well with salt and freshly ground black pepper.

Add the drained spaghetti to the creamy chicken sauce and toss well.

Add three-quarters of the Parmesan and all of the basil and stir well.

ransfer to an ovenproof baking dish or non-stick pan,

sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp.

Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

 

Feb 3 2012

Pasta Salad “Mamma Maria”

Although much of these ingredients come from Greece, this salad, like most of the salads with pasta, comes from the US. It’s an easy, healthy and quick recipe.

Italians prefer their pasta hot but Americans voted for the cold pasta salads from the first day it made its debut in the beginning of  19th century. This salad is perfect for children because it is full of color, something that kids love, it is very easy and quick to be prepared and last but not least, you can prepare this or a similar salad by putting together any ingredient you find in your refrigerator after a party or a rainy day.

INGREDIENTS:

500 gr of pasta penne or swirls or any other short kind

½ cup of sun-dried tomatoes, dive them into warm water for 5 min.

200 gr of Greek “Chaloumi” cheese grilled and chopped

4 sweet red peppers from the jar,into small pieces and 1 cup of fresh parsley,chopped

 

 

 

FOR THE DRESSING:

2 garlic cloves

1 tbsp of mustard

2 tbsp of Balsamic vinegar

1 tbsp of water

½ cup of Extra Virgin Olive Oil (EVOO)

Salt and pepper

* The ingredients I chose are the ones I like but you can prepare this recipe with less or more ingredients according to your taste, wallet, time and…findings in your refrigerator.

HOW TO:

Before you start your salad, you must grill the “Chaloumi” cheese for 5-10 minutes. Turn off and leave aside.

Boil the pasta according to the instructions on the packet (we want them al dente). Drain well and leave aside.

To prepare the dressing you must put the garlic, the mustard, the vinegar, the water and the olive oil in the multi blender and blend them until they become a thick paste.

Put the pasta into a large salad bowl and pour over the dressing. On top, pour the red peppers, the “Chaloumi” cheese, the parsley, salt and pepper and blend well. Cover the salad and put it in the refrigerator for at least one hour.

Serve and watch everyone smile.

Jan 6 2012

Pasta “Striggolore” with Avgotaraho

Striggolore is a Greek, traditional kind of baked, hand-made pasta. It is made of meal, durum flour, water without any artificial preservative or salt. This variety comes from a small industry of hand-made pasta in Thessaloniki. I found it in a Delicatessen store in Athens and I decided to try it out. Of course, you can use any kind of pasta you like. Enjoy !

 

INGREDIENTS (4 persons)

1 pkg of “striggolore” pasta (500 g)

25 thin Avgotaraho slices (cut almost transparent)

8 tbsp of extra virgin Greek olive oil (EVOO)

1 cup of finely chopped leek

½ lemon, juice

Salt, freshly ground pepper

Fresh parsley for decoration (optional)

HOW TO:

Boil the pasta into salted water just for a few minutes (fresh pasta needs less boiling).

In a frying pan, heat 4 tablespoons olive oil on medium heat and sauté the leek

for 8-10 min, until smooth. Add salt and pepper.

Mix the avgotaraho with the lemon juice and 4 tbsp of the olive oil and let aside.

Strain the pasta, add the leek and stir.

Add the avgotaraho and mix. Sprinkle the pepper (and be generous).

Serve immediately on warm plates

(place the plates in the oven when the water for the pasta starts to boil).

It is an easy and quick recipe. I really hope you like it.