For that Special Occassion.....{Chilli Crab Linguine}

I love eating crab and it really comes into season in May and June so this is the time when I really start to use it in my cooking. I’ve found sourcing crab meat from an online fishmonger is the easiest way to get hold of really fresh produce and it works out a lot cheaper, often I'll do a job lot and get some yummy clams as well. I use Fish for Thought and have found their service to be wonderful, cannot fault them and their fish is delcicious!  So on to the food - many crab linguine’s use just the white meat but I find that the brown meat is full of flavour and so I use both for this dish. The quanities I have given serves around 6 people.  

Chilli Crab Linguine

600g linguine (I use dried but feel free to use fresh!)
2 TBSP Olive oil
3 garlic cloves, finely chopped
1 red chilli, finely chopped
2 banana shallots, finely chopped
White wine, just a splash!
300g brown crab meat
250g white crab meat
1 lemon – zest of half and juice of whole
Parsley, finely chopped

cook the pasta according to instructions (I like mine slightly al dente), drain the cooking water but reserve a few spoonfuls for the sauce. meanwhile heat the olive oil in a pan and fry off the garlic, shallots and chilli until softened but not browned. add in a splash of white wine, lemon juice and lemon zest and then stir in the brown crab meat.  let it warm through and add in the reserved pasta water if it looks a bit too thick. stir the white crab meat in gently and then toss in the pasta. season and add the parsley. serve!

A taste of Italy from Whitstable.......{Spaghetti alla Vongole}

I wax lyrical about Whitstable so much on this blog but then I love it so much. Last Saturday we wondered down to the fish market and I decided against mussels and instead opted for some fresh clams - a bit pricier but then you need less to make a rather wonderful Italian meal. This took me right back to summer holidays in Italy although it was March on the Kentish coast. I don't eat pasta very much at all these days but when I do, it has to be worth it - full of flavour and not to heavy. Don't be scared of shellfish when you are cooking clams they tell you when they are ready to eat as their shells open - makes it so simple!

Spaghetti alla Vongole

750g fresh clams (approx)

3 cloves garlic, finely chopped

1/2 red chilli, finely chopped

20g butter

olive oil

150ml white wine

zest and juice 1/2 lemon

handful fresh parsley, roughly chopped

enough spaghetti / linguine for 2 people

cook the spaghetti according to instructions, you want it slightly al-dente. warm the butter and olive oil in a pan and add the garlic and chilli. once it has softened add in the wine, when it starts to simmer, ramp up the heat, add in the clams and put the lid on the pan. shake a few times as it cooks. the clams will take around 4-5 minutes, once the shells have opened. discard all clams that haven't opened. add in the pasta, parsley, lemon juice and zest and toss them all together. season and serve. It's really that simple but tastes a million dollars!

Linking up with Vicky at Honest Mum

End of Summer Pasta..... {Lemon, garlic and chili Pasta with Halloumi}

The summer days are coming to an end and the time spent in the garden is becoming less and less. There's still some produces growing away but mainly they are getting ready to hibernate as the days get colder. I have a glut of home grown chillies and garlic that seem to glare at me when I wander in to my little kitchen “you put so much effort into growing me, cook with me, eat me". And so I did. 

End of Summer Pasta

1 green chilli, finely diced 
3 cloves of garlic, finely diced
1 small red onion, diced
1DSP lemon zest, finely grated 
6TBSP Olive oil
couple of squeezes fresh lemon juice
slice of halloumi
Spaghetti / Linguine 

Cook pasta according to instructions. place the oil, chilli, onion and garlic into  pan and then warm through gently until softened (10 - 15mins). Add pasta and stir through with lemon zest,. Lemon juice and S&P. Grill halloumi and serve on top of the pasta. Eat outside and lament the end of al fresco dinners for 2014.      

The only tomato sauce recipe you will ever need or want

I used to swear by ole' Nigel's tomato sauce and while it I will still continue to use it on occasion, I have switched my fickle affections to Marcella Hazan - sorry Nige you'll have to make do with being my bit on the side.

This sauce was a revelation. All intensely tomatoey, rich, melt in the mouth consistency, it also clings to the pasta in a most satisfying way. I can see now why this sauce kind of has cult status across the tinternet! I have never come across Marcella's cooking before and I'm pleased that I found this recipe (thanks Instagram, follow me @girlinthekentishkitchen), her book is now in my amazon basket ready to purchase at the end of frugal month. Or maybe if someone wants to purchase it for me (HINT)?!

The best thing about it is that it is so frugal. You need next to nothing to make it and everything in the recipe are ingredients that I had in the fridge or my cupboard. But it tastes so special and spaghetti and sauce is always a good thing. Always.

Marcella's Tomato, Butter and Onion sauce

adapted from recipe here

1 tin (400g) tomatoes, use good quality ones
1 onion, peeled and cut in half
4tbsp butter
1tsp sugar
S&P
Pasta - cooked according to instructions (I used spaghetti)
Parmesan

Put the tomatoes in a pan and the fill up the tin halfway with water and add that in as well. Place the onion halves, the butter, sugar and season in the pan.

Warm on a low heat for as long as it takes for the fat to separate from the tomatoes and for it to go an intensely red colour.

 As it cooked I stirred it quite a bit and squashed down any chunks of tomatoes. Cook your spaghetti and then mix it into the sauce.

 And you are done - eat with Parmesan sprinkled on, a glass of wine and a napkin tucked in to your white shirt!

Wholesome Sluts Pasta aka spaghetti alla puttanesca

Wholesome "Sluts" Pasta!

 

 

 

I'm no quite sure why this is sometimes known as sluts pasta or whores spaghetti (which is the translation of the name of this Italian dish). From my limited research it seems that this dish originated from the Italian street ladies who needed to make something quick before they saw another gentleman caller. Another reason is that is all made from no fresh ingredients so those who make it are slutty lazybones! Whatever the reason its a great name for a lovely simple pasta dish. Sharp and spicy it has a great flavour and it takes no time at all and is made from store cupboard ingredients which makes it a great standby dish. The "wholesome" part of the dish comes from using wholemeal pasta - tenuous link I know! The original version of this recipe calls for a handful of chopped black olives - not my cup of tea but of course you should feel free.....

 

Wholesome Sluts Pasta aka spaghetti alla puttanesca

1 clove garlic, sliced thinly
½ TSP dried chilli flakes (I used 1 TSP cos I like it hot)
4 - 6 anchovy fillets chopped roughly
2 tbsp olive oil
400g chopped tomatoes
250g dried spaghetti, although any pasta will do
1 DSP capers

 

Pour the olive oil into a pan and add the garlic, chilli flakes and anchovy fillets and gradually warm over a low heat. Stir as it cooks for five minutes or so until the anchovies start to disintegrate. Turn up the heat, adding the tomatoes. Leave to cook for 20 minutes or so. At the same time cook 250g of pasta. When the sauce is ready, stir in the capers (and olives if you want), then toss with the lightly drained pasta. Its that easy. I served with a simple salad and this recipe makes enough for two.

Whilst making this I listened to Laura White's EP - "What My Mother Taught Me" it's rather good, her voice is all raspy, rough and beautiful.

 

The Carbonara Wars......

 A text message conversation happened between my good friend Paul and me yesterday afternoon:

Paul: You still coming over tonight?

Me: Sure, about 6ish, can’t wait to see you

Paul: Me too, I haven’t got anything sorted food wise tho! Minced beef is still there or we could do Carbonara?! Let’s decide over a glass of wine (how all good decisions are made)

Me: Ok mi amore! I make a mean Carbonara though. No cream anywhere near it URGH please note my correct spelling of the word though, I can’t abide text speak – I know I’m a snob!

Paul: Ha ha!! Me too! A traditional Sicilian recipe! A proper Carbonara never has cream never has a truer word been spoken

Me: Mines a traditional Roman recipe Leilo taught to me the first time I went to stay with them in Italy

Paul: My Sicilian friend taught me when I stayed there! *pokes tongue out* it’s probably the same recipe! Lol  I also never use LOL although the men in my life seem to

Me: Haha we will compare and together we will come up with the best Carbonara recipe ever and I will blog it!

 So here it is my friends bought to you from myself and Paul with the assistance of a couple of glasses of wine

Spaghetti Carbonara

This was for the two of us but there was enough to serve 4 people

Pancetta – you can buy the cubes - in this instance we had the rashers and I used about 6 finely sliced

1 onion, diced into small cubes

3 cloves garlic, chopped finely

Glug of wine

Spaghetti, boiled in lots of salty water

Parmesan cheese, grated 

2 eggs + 1 egg yolk, beaten together

Put your pasta on to cook. Add some olive oil to the pan and add the pancetta. Get this to start to brown (about 7 mins) and then add the onions. Stir regularly and when the onion has browned ever so slightly add the garlic cook for about 3 minutes before adding a glug of wine.

Drain the pasta and then grab you eggs and beat them into the pasta – this needs to be done when the pasta is steaming hot and you have to beat the egg in really briskly so it doesn’t go scrambled. You can always add a bit of the drained pasta water if you need more glossiness. Add the pancetta mix and some Parmesan along with lots of cracked blacked pepper and a pinch of salt and voila you have Roman / Sicilian / DELICIOUS Carbonara.  

You’re Welcome.

Linking up with Alesha for Delicious Dish Tuesday

 

Confessions of a cheese addict: Mac ‘n’ Cheese

“Life is great. Cheese makes it better.”

Confession time: I have a complete addiction and obsession with cheese. Forget chocolate, crisps, candy etc it’s all about the cheese for me and the stronger the better. It’s my vice and also my love. Therefore this love affair often leads to a ridiculous abundance of cheese in my fridge and just last night I counted no less then 9 different types of cheese – who needs that much cheese you may ask? And in theory I quite agree but in practice I just can’t stop feeding my addiction to the cheese. It’s all about the cheese. Although I have to insert a disclaimer here that I can’t stand goats cheese –urgh just the smell of it makes me queasy

Anyway enough of my love letter to cheese, what it boils down to is this: I had a vat of cheese in my fridge, it was a horrible cold, dark and rainy evening, and my belly was growling at me. Comfort food was needed to soothe my soul and tummy and what better way then the good ole classic Mac ‘n’ Cheese. Now sometimes you want a simple velvety soft almost bland version which is a real comfort but not me, oh no last night I wanted excitement as well as calmness (I know I’m a mass of contradictions) and so here is my very non traditional version of an old classic – go on give it a chance,  its worth it ….

I’m sorry the ingredient measurements are kindda vague; you have to use your instinct with this dish and just keep tasting it!

Mac n Cheese

Around 100g cubed pancetta

Some breadcrumbs (I used some of my beloved panko)

Around 250g macaroni, cooked for around 10 mins, or according to instructions, and drained

1 leek, halved and sliced (omit this if you are a traditionalist because it will give your dish a strong flavour although using leeks is milder then onions)

Around 25 – 30g butter plus little extra for leeks

2 dessert spoons of plain flour

Milk (I think in the end I used around 1- 1 ½ pints of semi skimmed)

2 ½ large handfuls extra mature cheddar, grated (yum)

1 ½ large handfuls mature red leister, grated

1 ½ large handful of Gruyere, grated

Mushroom ketchup (I use this because I have a total aversion to Lea and Perrins)

1 tsp English mustard (most people use powder as it’s milder, but I like a little kick)

Tomato, sliced and quartered (This is optional of course)

So start by putting the pancetta in a pan – you don’t need to have any oil or butter in the pan as it releases its own oil when cooking. Allow it to brown for a little and then add the breadcrumbs for a couple of minutes so that they are toasted light brown.

bacon and breadcrumbs

Set aside in a dish and use some kitchen paper to wipe the pan clean. In the same pan melt a little butter and some olive oil and add in your leeks. Cook them until soft (this took around 5mins). Now being a bit unorthodox and being a bit lazy when it comes to washing up I leave the leeks in the pan and build the cheese sauce around it, this is so easy and trust me the sauce tastes just as good…. So add the butter (around 25g) and let it melt, then add in your flour. Take it off the heat whilst you make sure that the flour and butter are combined to make a paste of sorts (albeit with leeks running through it). Replace the pan on the heat and add the milk bit by bit, combining each time and constantly stirring so that there are no lumps. When you have the white sauce at a thick consistency (think double cream) add in the cheese

Mounds of my favourite thing - cheese!!

Keep stirring and add mustard and the mushroom ketchup. TIP: I added the cheese bit by bit until I had the flavour and texture I wanted.

Cheese sauce with the leeks - lush

You then add your cooked macaroni and make sure it’s all coated with the delicious sauce. Spoon it into an oven proof dish and add the tomatoes round the edge and then cover with the breadcrumbs and pancetta

Ready for the oven

Bake in oven for around 30mins at a moderate heat. Here's the finished product...

Mac n Cheese: my perfect comfort food on a cold day

I served mine with some mange tout but lets be honest you’d be just as good eating it straight out of the dish. This recipe had enough for around 4-5 portions so I also put some in containers for the freezer, ready to pull out for dinner in a hurry. I didn’t put toppings on these as you can add these fresh once it’s defrosted.

NB: I put the bacon on top rather than through the sauce as I hate reheated bacon when it’s in a sauce (odd hey) and I know that with the amount this makes there will be leftovers! Feel free to go for it though. I love the crunch of the breadcrumbs and bacon, and by adding these and the leeks and the tomatoes it brings this dish into centre stage for a lovely, filling supper!

Simple Suppers #1

A lovely old friend of mine asked me recently on twitter to provide some ideas for simple and cheap suppers and usually simple also means that it gets on to the plate pretty darn quickly - which is always a bonus when your so very busy and important.... or maybe that should just be far to exhausted to cook once home from work

Easy Peasy Mushroom Pasta

I really really love pasta; its easy to cook, its originates from my favourite place in the whole world and its just so god damn flexible! So many times when I'm stuck for something to make I turn to the cupboard in the kitchen, which incidentally has around 10 packs of the stuff in it already (bows, spaghetti, shells, multicoloured, spirals ec etc). Why is it whenever your doing the shopping you always believe that you need a bag of pasta? The mind ponders..... anyway my point is pasta is great and every girl should have a range of pasta based dishes in their repertoire!
Now as for this mushroom pasta of mine - its really simple and really clean and also its made with stuff that I usually have kicking around in my fridge meaning that this pasta tends to be a bit of a life saver! Theres no cream which I think can be the common mistake when people try and devise a mushroom based dish, saying that its not to say that this dish wouldn't be lovely if you wanted to add a glug (or two) of double cream, I'm not precious

You will need:
Around half a pack of chestnut mushrooms, sliced (flat mushrooms would also work well, or some exotic mushrooms, put please lets stay away from the boring closed cup variety)
1 onion, chopped finely
3 cloves of garlic, chopped finely (you can add less if your cooking this for your beau.... this of course wasn't the case for me)
glug of white wine (optional)
lots of olive oil ( I used extra virgin as I think it compliments the dish)
some butter
some thyme
Lots of black pepper and some sea salt
Linguine (as much as you need - I always over do it and end up having to bin some...)
Grated Parmesan

So very simply put the pasta on to cook and warm up some glugs of Olive oil with some butter in a pan and add the onion. Gently cook the onions until they are nice and soft and then add the mushrooms, sprinkle of thyme and garlic and allow to cook for a bit. After 5 minutes or so add a glug of wine and cook it almost out. Season with loads of black pepper and some salt. Add a bit more oil or butter if you want to enrich  the sauce a bit. Drain the pasta, add it to the mushroom sauce and toss it all together with some Parmesan (as much as you like)! I served this on a bed of spinach just because I feel guilty if theres no green on my plate..... Bellissimo!

Halloumi Salad with a kick!

As i have mentioned recently, I get a lot of free bananas at work, I also sometimes get some other goodies and this week we had an abundance of asparagus and cherry tomatoes, yum yum! Now I usually like asparagus nice and simple with a bit of butter or even dipped n a boiled egg (lush) but i love it roasted and it compliments the tomatoes perfectly
Now this salad has lots of components but it is just so simple to make and takes no real skill or time - trust me.....

You will need:
Salad leaves - i used rocket and spinach cos that's what I had in the fridge!
Asparagus,  however much you want, with the ends snapped off
Cherry tomatoes, halved
Halloumi, sliced
A bit of red onion sliced thinly
Nandos garlic sauce (optional)
Balsamic vinegar and extra virgin olive oil

So place the tomatoes and asparagus in a roasting tin and splash some olive oil over them and season. Put in the oven to roast ( will take around 20-25 mins) keep an eye on them! Rub some of the nandos sauce onto the halloumi (if you so desire, but trust me it tastes great) then fire up a pan (grill pan is best) and let the halloumi cook on each side, be careful it can spit. Whilst that's going on place the salad and onion onto the plate and dribble some olive oil and balsamic vinegar over. top with the asparagus and tomatoes as well as the cheese. I served this with some toasted wholemeal pitta, garlic mayonnaise (just average hellmans with a crushed garlic clove, squeeze of lemon, S&P) and an ice cold beer in my special freezable beer jug (what an awesome invention)