So to continue my experiments with pasta sauce, i created another cream based sauce. These are slowly becoming one of my regular recipes as cream sauces require comparatively must less maintenance and cooking time.
Ingredients
1 Stalk of broccoli
3 Rashes of bacon
50-100g of mince meat
1/2 onion diced
1 stalk of leek finely chopped
2 cloves of garlic
Double cream
(Serves 3 perhaps or 4)
Cheese of choice (mozzarella, goats cheese, if you like that sorta thing)
Method
1. Start up boiling water and add salt. Cut up broccoli bits and place into the boiling water. The broccoli should get fairly soft.
2. Meanwhile dice the onions leek and garlic.
3. Start up a pan on medium heat, add oil and fry up the garlic first then to that add the onions and leek. Cook until soft. Place the bacon and mince in and cook on high heat until the bacon bits are quite crisp.
The following steps in unnecessary but probably would speed things up. After your down with the leeks and onions, take them out of the pan and put aside. Now fry up the bacon and meat, then add the leeks and onions back in. (that should be faster, but more work)
4. While the pan is going, your broccoli should be ready. Drain water away and blend the broccoli until its quite fine, but not complete mush.
5. Once the bacon bits are as you like it, chuck on the broccoli (slowly, as your stalk of broccoli might somehow be twice the size of the one i used). So add slowly to the mixture until its quite green. Basically you don't want it to be so much broccoli that there isn't enough bacon and mince to go around.
6. Add cream until its reaches a gluggy consistency, then add a little water until it's just slightly more watery then the consistency you would expect for a pasta sauce. Add a chicken stock cube (i think if you want you could add lemon or a little vinegar at this point) mix and taste. Add salt and pepper as needed.
7. Simmer. As a last step add a loose handful of cheese in. Not too much or it will make the sauce all gluggy.
Done =D
Id recommend starting the pasta (spaghetti is good for this sauce) right after the brocolli is done. If your feeling lazy you could probalby reuse the water from teh brocolli to do the pasta =P
Thursday, August 9, 2007
Monday, August 6, 2007
Gordon Ramsay's scrambled eggs
Soemthing i saw on tv a while ago which i filed away for when one day i actually would wake up early enough to cook myself a hot breakfast. Since ive started polyphasic sleep i've tended to be quite hungry so a big breakfast is extremely satisfying, after soldiering through the midnight munchies.
Ingredients
1/2 onion
chunk of butter
3 eggs
2 dollops of cream
2 rashes of bacon
1. Preparing the egg mixture. Very uncomplicated, combine eggs cream and mix. Add a bit of salt and pepper to the mixture to taste.
You realised you just tasted raw eggs and cream, which is kinda gross. I actually dont add to taste, i add cos everyone does, and Gordon did as well.
2. Get two pans, one on high heat and one on medium heat. Throw the bacon bits on high heat with no oil (bacon makes its own greasy oil). Throw in butter and onions onto medium pan.
3. Onions should be "sweating" and not browning. After they've "sweated" for a while (3 minutes) Throw in the egg mixture and put the heat down a little. Gordon didn't do this, but who doesnt like onions?
4. Apparenlty Gordon reckons scrambled eggs is all about texture so whats important is to control the heat of the pan to make sure the eggs dont cook too quickly and get too solid. BLAH BLAH
I dont have "mhad fire skills", i just tend to mix vigourously while taking the pot on and off the pan in imitation of Gordon. I compensate for my lack of skills with throwing in a good load of parsley and a little bit of mint. I believe chives would be pretty good to, if you had it around.
Just keep mixing it until it gets to slightly less then the texture u want. Gordon reckons it'll cook a little as it sits, although generally it doesnt sit long enough over here for that to happen i think.
5. Bacon is probably done before the eggs unless you turned the heat down to try and get them both to finish at the same time. I suggest that you do that, just so you dont have cold bacon to go with your warm eggs.
7. Plate it (cracked pepper) and eat it, and goto work. Probably could go the extra mile and get bread, rub garlic on it, butter and toast it, without increasing your cooking time. Unfortunately we dont keep bread around the house.
I think i manage to do the whole thing in around 18 minutes, and ate it in around 2 =)
Ingredients
1/2 onion
chunk of butter
3 eggs
2 dollops of cream
2 rashes of bacon
1. Preparing the egg mixture. Very uncomplicated, combine eggs cream and mix. Add a bit of salt and pepper to the mixture to taste.
You realised you just tasted raw eggs and cream, which is kinda gross. I actually dont add to taste, i add cos everyone does, and Gordon did as well.
2. Get two pans, one on high heat and one on medium heat. Throw the bacon bits on high heat with no oil (bacon makes its own greasy oil). Throw in butter and onions onto medium pan.
3. Onions should be "sweating" and not browning. After they've "sweated" for a while (3 minutes) Throw in the egg mixture and put the heat down a little. Gordon didn't do this, but who doesnt like onions?
4. Apparenlty Gordon reckons scrambled eggs is all about texture so whats important is to control the heat of the pan to make sure the eggs dont cook too quickly and get too solid. BLAH BLAH
I dont have "mhad fire skills", i just tend to mix vigourously while taking the pot on and off the pan in imitation of Gordon. I compensate for my lack of skills with throwing in a good load of parsley and a little bit of mint. I believe chives would be pretty good to, if you had it around.
Just keep mixing it until it gets to slightly less then the texture u want. Gordon reckons it'll cook a little as it sits, although generally it doesnt sit long enough over here for that to happen i think.
5. Bacon is probably done before the eggs unless you turned the heat down to try and get them both to finish at the same time. I suggest that you do that, just so you dont have cold bacon to go with your warm eggs.
7. Plate it (cracked pepper) and eat it, and goto work. Probably could go the extra mile and get bread, rub garlic on it, butter and toast it, without increasing your cooking time. Unfortunately we dont keep bread around the house.
I think i manage to do the whole thing in around 18 minutes, and ate it in around 2 =)
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