Traditional Sunday Lunch

[Cazzie]

Stewy - of course you can make pasta by hand, just takes a bit longer that's all - see HW does it!

Jez - Punch and Judy?

Paul - It's Sunday roast dinner here - gives us plenty of time to get out and enjoy the day then

[hedgehog whisperer]

About the same time, sunday's are to precious just to eat and then fall asleep all afternoon after a big dinner.

[Meles meles]

Originally Posted by Stewy

I'd like to have a bash at home made pasta but I aint got a machine, can it be done without?

Making pasta is so simple. And much nicer to eat. Once used to the process it can actually be quicker than cooking dried pasta. Used to make it to order in one hotel I worked in.
A pasta machine can be found so inexpensive now a days. Argos do a really good and cheap one.

The recipe i used to reguarly use is 150g flour, 1 egg and splash olive oil s&p, the more you multiply its better to use half the eggs as whole and some just the yolk.
With or without a machine roll it from thick to thinner, continuously turning it over. (if using rolling pin, roll with minimal excess flour. If you have a glass board or similar better to roll on this as less flour needed to roll. then cut with sharp knife to your requirements.

Tips;
1, make it the night before to rest if going for ravioli, pureed fish/meat stuffed etc,
2, They say to let it dry for taggliatelle, spaghetti. The quick alternative is to have a rolling pin or broom stick (cover little area in cling film) and hang the strands a little apart for five minutes or longer.
3,If attempting fusilli or similar, wrap a thick taggliatelle strand around a cling filmed wooden spoon handle, and leave to dry in a way that the pasta is suspended across two tins etc.

One of the best things about making your own is the ability to flavour the pasta.
Herbs, garlic, pesto,sundried toms,ginger,spinach,parmesan etc (for some things stick in blender to make really small)

One more tip, when cooking. Have the largest based pot you have. Dont put too much water in. Just enough to allow the pasta to cook and move freely. Make sure its overboiling before putting in pasta and stir through with large forked tongs etc. (so to seperate any pasta sticking) If serving straight away some like to mix little olive oil. If serving later refresh the pasta in ice cold water and remove.

I was just going to write "A great idea" but then i decided to explain so really you can see how simple it is.

If you do try, enjoy

[Stewy]

Good stuff Meles.

[Meles meles]

Originally Posted by Stewy

Good stuff Meles.

Have given you a working recipe but

If you are going to try to find a recipe or anything for pasta may i suggest looking for one by gino (check bbc.co.uk/food), or other italian chef. Us english and the french are not as good. We all have our own thoughts. Generally the english make it like its "a bread" and the french like "pastry" germans make it oo wet.

[Stewy]

I like Giorgio Locatelli, he has some excellent recipes not that I've tried any of 'em though!

[Meles meles]

Originally Posted by Stewy

I like Giorgio Locatelli, he has some excellent recipes not that I've tried any of 'em though!

He does some great red meat dish's, simple and classic

[Cazzie]

Gino D'Acampo - now you're talking! Oooo he's lush!!!! Saw him at NEC last year... *swoons*

[Meles meles]

Originally Posted by Cazzie

Gino D'Acampo - now you're talking! Oooo he's lush!!!! Saw him at NEC last year... *swoons*

Had the pleasure of working in the same kitchen as him before he got his fame in this country.
(same goes for many chefs you see on tv) It was only for a day but he has one of the characters everybody wants to be near.
A great chef as well.

[Cazzie]

Originally Posted by Meles meles

Had the pleasure of working in the same kitchen as him before he got his fame in this country.
(same goes for many chefs you see on tv) It was only for a day but he has one of the characters everybody wants to be near.
A great chef as well.

Oh he was a cheeky chappy alrighty! Did a stint with AWT and a poor cameraman got a tin of tomatoes down the front of his trousers for being in the wrong place at the wrong time lol! But he is of course a great chef too

Not sure about Georgio tbh...

[Stewy]

Originally Posted by Meles meles

He does some great red meat dish's, simple and classic

I've seen him do some nice fish dishes too, I remember a nice sardine one and a squid dish that sticks in my mind but can't remember what it was!

[Meles meles]

Originally Posted by Stewy

I've seen him do some nice fish dishes too, I remember a nice sardine one and a squid dish that sticks in my mind but can't remember what it was!

Can you remember what it was with?? if you watched it on tv. Google it

ie; food recipe, sardines & olives. Squid & baby prawns.
Was it oriental, a soup, salad??

[Cazzie]

Originally Posted by Stewy

I've seen him do some nice fish dishes too, I remember a nice sardine one and a squid dish that sticks in my mind but can't remember what it was!

Well hurry up and remember! I keep looking at the squid for sale at Morrisons and haven't bought any coz I don't know what to do with it!

[Meles meles]

Originally Posted by Cazzie

Well hurry up and remember! I keep looking at the squid for sale at Morrisons and haven't bought any coz I don't know what to do with it!

Do you like chilli, - arrabiata style with taggliatelle.
slice finely, batter. (good option, serve in torpedo with a spicy salsa & a soft lemony mayo)
traditional paella.
stuff them, sun dried toms herbs garlic etc
pan fry, olive oil herbs
marinate in chilli & sea salt, lemon and coriander. griddle with say your roasted med veg.

few ideas

[Cazzie]

Originally Posted by Meles meles

Do you like chilli, - arrabiata style with taggliatelle.
slice finely, batter. (good option, serve in torpedo with a spicy salsa & a soft lemony mayo)
traditional paella.
stuff them, sun dried toms herbs garlic etc
pan fry, olive oil herbs
marinate in chilli & sea salt, lemon and coriander. griddle with say your roasted med veg.

few ideas

Ooo too many ideas! My son especially likes squid (the raw? rings in the seafood mixes I buy) but I've not tackled any fresh ones yet. Haven't got a griddle but quite fancy the 'stuffed' recipie Meles so tell me what to do then? Oh, and how do I prepare the squid exactly?

Sorry peeps for going off topic a wee bit

[Meles meles]

Originally Posted by Cazzie

Ooo too many ideas! My son especially likes squid (the raw? rings in the seafood mixes I buy) but I've not tackled any fresh ones yet. Haven't got a griddle but quite fancy the 'stuffed' recipie Meles so tell me what to do then? Oh, and how do I prepare the squid exactly?

Sorry peeps for going off topic a wee bit

Preparing squid

Take hold of the squid's head and pull it from the body
This should remove the viscera (innards), but probe inside the squid's "mantle" (its body) to feel for any remnants.
While they may appear an amorphous mass, squid are actually supported by a transparent, bendable "pen" of a backbone. Pull it out of the mantle and throw away.
Rinse the squid's edible mantle under cold running water to wash away any clinging bits of viscera.

Now the squid is ready to be used as is, or sliced into rings.
Nice sturdy frying pan can replace a griddle, alternatively bbq gently the marinated fish etc.

Stuffing; in a blender, to make a paste, individual items will fall out unless you sew up the squid
Try chilli (flesh), little sundried tomato, herb and garlic
baby prawns and spinach (mix a hard cheese if you like)
Olives, panchetta garlic & rosemary.
hoggie meat, bake bean and parsley
Tomato chilli lime and corriander.
Prawns & crab (hint of citrus and coriander)

So whens dinner???

oh and sorry could not resist a little add in

[Cazzie]

Yep got it, but won't be adding any hoggie meat or baked beans

Looks like my x-stitching skills will come in handy then?!?

[Meles meles]

Originally Posted by Cazzie

Yep got it, but won't be adding any hoggie meat or baked beans

Looks like my x-stitching skills will come in handy then?!?

yeah you can give it some eyes he he

Funny story actually, as a kid eating at a restaurant i actually saw eyes of a fish move (due to water seeping from behind) anyway it freaked me out
It took me years as a chef to stop automaticly piercing them before cooking. Apparently some enjoy being watched by a dead fish,

[Jez]

Originally Posted by Stewy

I've seen him do some nice fish dishes too, I remember a nice sardine one and a squid dish that sticks in my mind but can't remember what it was!

Furious at with chiefs with mega high ego/over cooking ability! I have never heard of this Chief before and i & she love Pasta! Big Romance Points and satisfaction for making your own. I bet Meles meles gets all the fly girls. A must to have a go.

Don't like the sound of anyone who can think of getting away with wasting food over someone! Humiliation for someones Ego

[jdurbo]

Originally Posted by Jez

Why Gnaw your foot off Jen When A good chewy Whelk With sea food sauce is much tastier? Cazzie is either the hardest or knows the most tastiest and benefical or both!

How on earth could you put a whelk in your mouth? No its just all wrong!

jen xxx

[Jez]

Originally Posted by jdurbo

How on earth could you put a whelk in your mouth? No its just all wrong!

jen xxx

I's the flavour Jen. But apparantly Big Garden Snails in the U.K are more flavoursome than the french (though never tried). Oysters are sublime! Whelks though very chewy and though i'm no talker keep me quieter for a good time. Mussells a poor mans scallop but better by far.

[jdurbo]

I will pass on the seafood and just stick to a nice big chunk of meat thank you!

jen xxx