Advertisements
RSS Feed

Category Archives: Pasta

Pumpkin Ravioli 2 Ways: Goat’s Cheese and Watercress Filling; Goat’s Cheese, Pumpkin, Thyme and Hazelnut filling

 

I love home-made pasta, and I’ve been using my benchtop pasta machine over the years with success. I recently began using the pasta making attachments to my Kitchen Aid. The roller and cutters are essentially the same as the benchtop version, except that there’s no hand turning, as the machine rolls and cuts using the Kitchen Aid’s motor. This is really great as you’ve now got two hands free to feed and guide the pasta to create pasta sheets and beautiful cut pasta!

The basic recipe I use for the pasta dough is a Jamie Oliver recipe, from his Cook With Jamie. Click here for the original recipe. It’s straightforward and easy to follow. For my pasta, I added some mashed baked pumpkin to give the pasta a lovely orange colour  and subtle taste. (I used half Jamie’s quantities which made a good 2 dozed or so ravioli). I filled the ravioli with goat’s cheese mixed with wilted watercress, and also pumpkin, thyme and hazelnuts. I was very happy with the tasty results!

Ingredients

Pasta

3 large free range eggs

300g Tipo ’00’ flour

3 tablespoons or so of butternut pumpkin (squash) baked in the oven with a little olive oil, then mashed. The amount you use will depend on how “orange ” you want the pasta to be. If you add too much, the pasta will be too soft to roll, so start out adding less – you can always add more.

Filling

3 tablespoons or so of any soft goats cheese or curd

1 tablespoon or so of wilted watercress ( a few good handfuls of watercress will wilt down to 1 tablespoon)

1 tablespoon mashed baked pumpkin

2 teaspoons roast chopped hazlenuts (about 10 or 12)

A few chopped thyme leaves

Method

Put the eggs and flour into a food proccesor and whiz until the flour looks like breadcrumbs, then tip the mixture on to the work surface and bring the dough roughly together. Add the baked pumpkin, starting off with a little at first, then adding more if you need to. Bring the pasta dough together into one lump.

Knead the dough and work it with your hands to develop the gluten in the flour, until the pasta dough starts to feel smooth and silky instead of rough and floury.  Wrap the dough in cling film and put it in the fridge to rest for at least half an hour before you use it.

Now is the time to prepare your filling, so you are ready to fill the ravioli once the pasta is rolled.

To wilt the watercress, place it washed in a small frying pan or saucepan with the barest amount of water. Cook over a low heat until it wilts. Break up the goat’s cheese with a fork, and mix in salt and pepper to taste.

To half the goat’s cheese add the watercress, and to the other half mix in the mashed pumpkin, thyme leaves and roast chopped hazelnuts.

I should note here that I inadvertently mixed in some wilted watercress into some of my pasta dough –  so I went with it – creating some lovely green speckled pasta dough that you can see in some of the photos. A happy accident!

For the pasta, dust your work surface with some Tipo ‘00’ flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting – and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you’re getting nowhere, but in fact you’re working the dough, and once you’ve folded it and fed it through the rollers a few time, it should be smooth and silky.

Now roll the pasta dough working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through. When you’ve got down to the narrowest setting, fold the pasta in half lengthways, then in half again, then in half again once more until you’ve got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a rectangular silky sheet of dough with straight sides. For ravioli, roll the pasta down to the point where you can clearly see your hand or lines of newsprint through it.

Once you have rolled the pasta, you will need to work quite quickly, as the pasta dries out. Place the rolled pasta on a lighly floured board. Cut the pasta sheets into two if they are really long, or use two rolled sheets if they are the right length to make the ravioli. You can cover the unused sheets with a tea towel for a few minutes while you are making ravioli with the other sheets.

Place small spoonfuls of the filling on one pasta sheet, allowing for a border when you come to cut the ravioli. Moisten the exposed pasta and put the other pasta sheet on top. Press down to divide the sheets into individual ravioli and, making sure you don’t trap any air with the filling, seal the ravioli edges.

Cut pasta into shapes using a pastry cutter or a sharp knife. Dust the ravioli with a little flour to help them keep their shape if you’re not cooking immediately, or alternatively pack them carefully into freezer bags and freeze for cooking in the future.

Bring a large saucepan of salted water to the boil and put the ravioli in. Cook for 3-5 minutes, or until al dente. The fresher the ravioli are, the quicker they will cook.

For a quick sauce, heat a little butter in a frying pan until the butter foams and add lots of black pepper. Pour over the ravioli and serve with shaved parmesan.

 

 

 

Save

Advertisements

Jamie Oliver’s Fettuccine with Smoked Trout, Asparagus and Peas

IMG_4212

Another great dish from Jamie Oliver’s 15 Minute Meals: http://www.jamieoliver.com/recipes/category/books/jamie-s-15-minute-meals

IMG_4310

The sauce is very easy, no fuss, for maximum results. Hot smoked trout really lifts the flavour, adding piquancy. You could smoke the trout fillets yourself, using the process I have written about for salmon. I have perfected the method over the last few months. Incidentally, the basic concept came from a Jamie Oliver recipe!

https://thequirkandthecool.com/2014/03/26/hot-smoked-chili-salmon/

Or just buy the trout if you want to keep it simple!

Ingredients

1 tbsp oil
1 small bunch spring onions, roughly chopped
300g asparagus (small bunch), trimmed and chopped leaving the stalks whole
300g frozen peas
1 bunch fresh mint, roughly chopped
1 tbsp plain flour
500ml milk (I used about half that amount – 250ml – as I wanted a thicker, “greener” sauce)
300g dried fettuccine
250g hot smoked trout
Juice 1/2 lemon
Parmesan for grating

Method

Bring a saucepan of water to the boil and cook the pasta according to packet instructions.

Heat a large frying pan and add the oil. Add the spring onions, asparagus and peas and cook for a couple of minutes, add the mint. Then sift in the flour, pour in the milk and bring to the boil, simmer for 10 minutes.

Using a stick blender, puree the asparagus sauce until fairly smooth, turn the heat down to low and flake in some of the smoked trout. Add the asparagus tips and simmer for a few more minutes. Squeeze in the lemon juice and season.

Drain the pasta reserving some of the pasta water, then toss the pasta with the sauce, loosening with a splash of the cooking water if needed. Grate some parmesan over the top and then serve. I left some of the flaked trout to scatter over the dish before serving.

IMG_4279

Meatballs with Italian Tomato Sauce and Pasta

IMG_7880 2

This is a  simple recipe which can be created quite quickly. Everyone has their favourite meatball recipe – as usual I got my inspiration from a couple of Jamie Oliver recipes.

Meatballs

Ingredients

500 gms good quality minced beef

1 medium onion, finely chopped

1 large free range egg

2 tbls fresh breadcrumbs

Dash of Worcestershire sauce and/or a dash of HP  brown sauce

1/2 tsp sambal oolek

A few sprigs of rosemary or  thyme

Sea salt and black pepper

1 tbl olive oil

Method

Mix all the ingredients with the exception of the olive oil in a large bowl, making sure you break up all the lumps! If the mixture is too wet, add a few more breadcrumbs.The mixture should be firm enough to handle.

Roll the mixture into small balls – I like golf ball size meatballs, but you could go a little bigger if you wanted.

Heat the olive oil in a large frying pan and cook  the meatballs for 8–10 minutes until brown. You can test that they’re cooked by opening one up – there should be no sign of pink. Remove from pan and set aside while you make the sauce.

Italian Tomato Sauce

Ingredients

1 tbl olive oil

2 cloves of garlic, finely chopped

2 x 400g tins of chopped tomatoes

A couple of tbs tomato paste or to taste

2 tablespoons balsamic vinegar

1/2 glass red wine

Pinch of sugar

Sea salt and black pepper

Method

Using the frying pan from the meatballs, heat the olive oil and fry the garlic for a minute. Add the tinned tomatoes, breaking them up gently to help them reduce into a sauce. Add all the other ingredients, stirring gently.  Simmer for 20 minutes.

Pasta, Cheese and Basil

Ingredients

400 gms pappardelle

Shaved parmesan cheese

A few basil leaves

Method

Cook pasta according to packet  instructions.

Putting it Together

Add the cooked meatballs to the tomato sauce and simmer for 5 minutes.

Drain the cooked pasta, reserving a tablespoon of cooking liquid to add to the tomato sauce.

Spoon the tomato sauce and meatballs over the pasta, and serve with shaved Parmesan and basil leaves.

IMG_7888

Ravioli with Thyme, Taleggio and Walnuts and Ravioli with Pecorino and Sundried Tomato

IMG_7384

Last weekend I decided to make fresh pasta. I hadn’t made pasts in ages, and I was a little apprehensive about setting up the pasta machine and actually using it again.

Of course I had forgotten how easy it was…even if I had to be reminded how to to use it via a YouTube video…

I followed faithfully a recipe from Jamie Oliver ‘s Cook with Jamie. I am a huge fan of Jamie Oliver and have every cookbook. I think that Cook with Jamie is a really great book with its no nonsense approach to basic cooking skills.

I will therefore refer the reader directly to the link for the recipe: http://www.jamieoliver.com/recipes/pasta-recipes/a-basic-recipe-for-fresh-egg-pasta

This recipe makes quite a lot of pasta dough. I suggest halving the quantities to make about 12 large ravioli.

I mixed in fresh thyme leaves to half of the dough before the kneading stage to make the Thyme, Taleggio and Walnut Ravioli.

For each kind of ravioli, use the pasta machine to roll the dough so you have 2 thin sheets. It’s important to roll the pasta sheets so they are very thin; I didn’t quite get the sheets thin enough so the pasta was a little thick.

Thyme, Taleggio and Walnuts Ravioli

Combine a small handful of fresh thyme leaves,100 gms or so of taleggio and a dozen or so walnuts chopped.

Ravioli with Pecorino and Sundried Tomato

Combine 100 gms or so of pecorino and a small handful of chopped sundried tomatoes.

For each kind of ravioli, place 6 small spoonfuls of each mixture on one pasta sheet, allowing for a border when you come to cut the ravioli. Moisten the exposed pasta and put the other pasta sheet on top. Press down to divide the sheets into 6 and, making sure you don’t trap any air with the filling, seal the ravioli edges.

Cut pasta into shapes using a pastry cutter or a sharp knife. I dusted the ravioli with a little flour to help them keep their shape as I wasn’t cooking them for an hour or so.

IMG_7265

Bring a large saucepan of salted water to the boil and put the ravioli in. Cook for 5 minutes until al dente.

For a quick sauce, heat a little butter in a frying pan until the butter foams; pour over both kinds of ravioli and serve with additional shaved pecorino.

IMG_7414

Salmon Fillet with Spaghetti and Pesto

IMG_7225

I love the the hot smoked salmon from the Orange Grove Markets in Lilyfield, as indeed I love all the produce there on a busy Saturday morning.

Facebookhttps://www.facebook.com/…/OrangeGroveMarket/164948666852205

This was my first visit in 2014. So I made spaghetti with pesto and served it with the flaked salmon fillet. I also made a simpler version just with spaghetti and simple green herbs, served with salad including roast golden beetroot.

IMG_7219

The recipe for pesto follows, very loosely based on a recipe of Jamie Oliver: http://www.jamieoliver.com/recipes/vegetables-recipes/pesto

The rest is just assembly – what you feel like at the time!

Pesto

Ingredients

•    1 handful pine nuts, very lightly toasted
•    1 clove garlic, chopped
•    A couple of grinds of sea salt
•    3 good handfuls fresh basil, leaves picked and chopped
•    1 good handful parmesan cheese, freshly grated
•    2-3 tbls extra virgin olive oil

Method

Toast the pine nuts in a dry frying pan for a couple of minutes until they colour and start to release their oil.

I lightly toast the chopped garlic cloves too in the frying pan –  but this is definitely not traditional.

Pulse the pine nuts, garlic, salt and the basil leaves in a food processor.  Don’t over process. Add the parmesan. Spoon into a bowl and gently stir in the extra virgin olive oil – add  enough to bind the sauce and get it to an oozy consistency.

Check for seasoning and consistency and add more oil if necessary.

IMG_7253

Hot Smoked Salmon, Pappardelle and Garden Greens Salad

IMG_5086

Another find at the wonderful Orange Grove Markets in Lilyfield – the hot smoked salmon stall selling salmon smoked on the stall as you watch! The salmon has a delicious, deeply woody flavour, and is succulent and moist. They also sell olives and smoked prawns and mussels.

IMG_5044

I made a lovely simple pasta salad with the salmon fillet and fresh spring salad ingredients.

I combined the flaked salmon fillet with pappardelle, cherry tomatoes on the vine (also from the markets) and a handful of a garden greens from my own garden. I gathered English spinach leaves, wild rocket, radicchio and chives. Sea salt, black pepper and a good drizzle of olive oil was the only dressing necessary as the smoky salmon has such a rich flavour.

IMG_5073

Rocket and Pecan Pesto Spaghetti with Avocado

IMG_2713

The theme is green: I needed an antidote to the “white” food I have been making…so much cake…

A simple dish that can be thrown together in minutes. The rocket and pecan pesto is lovely over any pasta, and is also great with some ricotta or yoghurt stirred through as a dip or on bruschetta.

Pesto and Pasta

Put  a couple of garlic cloves into the bowl of a food processor, with a good handful of pecans. Blitz until roughly processed. Add a cup or of rocket, blitz again.

Add a tablespoon or so of extra virgin olive oil, blitz briefly, then add a handful of pecorino cheese. Check for flavour, and add ground rock salt. Continue to dribble in the olive oil, until the pesto is of a loose consistency so that it can be swirled through pasta.

Spoon over spaghetti or any pasta of choice. Add half a sliced avocado. I love Shepard avocados for their delicate flavour. The avocado can be gently mixed in to the pasta as you eat, adding a creamy texture.

Serve with shaved pecorino, E.V. olive oil, a few basil leaves and plenty of ground black pepper.

IMG_2712

IMG_2706

%d bloggers like this: