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How To make Pasta with Pork& Basil
8 oz Fusilli or other fresh pasta
6 oz Mushrooms
Fresh basil, parsley, chives
FOR THE MEATBALLS:
1 lb Lean freshly minced pork
Parmesan cheese Fresh basil Garlic 1/2 sm Egg lightly beaten
A little butter or oil :
FOR THE SAUCE----- 1/2 oz Butter
1 1/2 tb Plain flour
1/4 pt Double cream
1/2 pt (scant) stock
Parmesan cheese Dijon mustard
Mix all the meatball ingredients thoroughly; I season the meat with 1 tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic clove, as well as salt and pepper. Flour your hands and shape the mixture into about 32 small balls. Fry in batches in a non-stick pan for 5 minutes or more until golden and cooked right through. Shake the pan frequently so the meatballs keep in good shape and cook evenly. Transfer to a casserole and keep hot. Slice the mushrooms thickly, saute' them well and add them to the meatballs. Then "wash out" the frying pan with the chicken stock. Make a smooth rich sauce with the butter, flour, stock and cream. Add any juices that have collected in the casserole and simmer for several minutes. Away from the heat, season with salt and pepper, 2 tablespoons Parmesan and 1 heaped teaspoon Dijon mustard. Pour the sauce over the meatballs, cover and keep hot in a low oven. The mixture can be kept hot for some time without spoiling, or it can be prepared ahead and reheated close to serving. Boil the pasta until al dente and drain well. Add it to the casserole together with a small handful of fresh herbs about 2 tablespoons each basil and chives, and 1 of parsley :
and toss gently to mix well. Garnish with more basil, and serve with an undressed salad. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias
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Cooking the classics Episode 5 Spaghetti bolognese.
Ingredients:
- 1 Onion.
- 1 Stick of Celery.
- 1 Carrot.
- 3 Cloves Of Garlic.
- 30g Olive Oil.
- 100g Pancetta.
- 500g Pork Mince.
- 500g Beef Mince.
- 30g Tomato Puree.
-350g Red Wine.
- 1 Jar of Passatta.
- 500g Beef Stock.
- 4 Stems of Basil.
- Pancetta rind.
- Parmesan cheese.
- Spaghetti.
Method:
-dice your onion, carrot, celery and garlic then sweat in olive oil with salt and pepper for 10 to 15 minutes. Add your pancetta and continue to cook down.
-in a separate pan brown off your pork and beef mince at a high temperature, seasoning with salt and pepper, for around 10 minutes.
-add your mince to the softened vegetables, squeeze in your tomato purée and cook out for 3 to 4 minutes. Then goes in your red wine and reduce by half.
-next add your passata and beef stock along with the pancetta rind a few stems of basil and a good hit of pepper.
-Cook this down at a low heat for a minimum of two hours, then boil your chosen amount of spaghetti in salted water for the time stated on the packet of the brand that you are using. Once cooked drain through a colander keeping the pasta water. Then in a separate pan add your Bolognese, spaghetti, a little pasta water, olive oil and combine over a medium heat tossing and stirring with the flair of your Italian ancestors.
-Serve with a good grating of Parmesan and a sprig of basil.
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???? More recipes like this in my brand new cookbook 'Comfy' Oct 26th October. Pre-order HERE:
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Serves 4
???????? Start by making a simple bolognese mix in a large saucepan (we used 750g pork and beef mince)
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???????? Repeat x4 (or more, depending on how many layers you’d like)
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Pad Kra Pao is a dish that brings back a lot of memories and nostalgia for when I used to eat it all the time in my younger days. What I particularly love about this dish is how versatile it really is. Make it more or less spicy as you please, and even add veggies in like cauliflower to make it even more well balanced as a meal.
Pad Kra Pao is usually made with holy basil in Thailand, but can be substituted with either Italian basil (closer in taste to holy basil which is a bit peppery), or even Thai basil (which I used in the video, that is more on the liquorice side). A sunny side up egg always complements the dish, and is how it’s always served in Thailand too!
Ingredients:
2-3 cloves garlic, diced
1 red chilli, deseeded (or bird’s eye chilli for more heat)
¾ cup holy basil leaves, loosely packed (can substitute for Italian or Thai basil)
500g chicken or pork mince
1 tbsp soy sauce
1½ tsp oyster sauce
½ tsp fish sauce
White pepper, to taste
1 tsp chicken powder
2 tbsp sweet sauce
Optional: Water, if meat and pan gets too dry