Carbonara Sauce

15 11 2010

When Saturday evening rolled round it became quite evident that the grocery shopping hadn’t been done yet and that the cupboards were quite bare.

No one in their right mind wants to go shopping at 7pm on a Saturday evening and so I had a quick sort through to see what could be knocked together. Luckily for us we had just enough staple items left for me to make a personal favourite; pasta with carbonara sauce.

Carbonara sauce is very easy and cheap to make and yet still you see people loading up their supermarket trolleys with over-priced jars of gloop.

I realise that in Italy cream is rarely added to the sauce however I prefer it this way, if you want to you can leave it out just as easily.

To make your own carbonara sauce you will need the following.

2 shallots

1 clove of garlic

2 eggs

250ml of single cream

100g parmesan cheese

200g pancetta

black pepper

sea salt

Pasta of your choice – Spaghetti or Tagliatelle work best

Dice the shallots as finely as you can and grate the clove of garlic, add the shallots and garlic to a frying pan along with a small amount of olive oil and sweat until they have started to soften.

Add the pancetta to the pan and fry until it has just started to crisp.

Whislt the pancetta is cooking beat together the two eggs and stir in the cream

Once the pancetta has crisped add the cream and egg mixture to the pan and reduce the heat to a simmer

At this point add your pasta to a pan of boiling water to cook

Grate the parmesan cheese into the sauce and ensure that it is well mixed in.

Add salt to taste – not much if any should be needed due to the pancetta and the cheese. Grind plenty of black pepper into the sauce and make sure it is incorporated well.

Once the pasta is just about cooked drain it and add it to the pan with the sauce making sure that all of the pasta is well coated.

Serve immediately.

If you want to add a touch of colour to the dish I sometimes like to add a small courgette cut into a small dice, this adds a different colour and texture to the dish without affecting the flavour.

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Bubble and Squeak

12 11 2010

No Bubble and Squeak are not Disney’s newest cartoon creations or my pet mice or any other such nonsense.

Bubble and Squeak is a traditional British meal made with the leftover meat and vegetables from dinner, in particular a Sunday roast. The name  itself comes from the sounds that are made as the dish is frying in the pan.

Bubble and Squeak is one of these meals whereby everyone does it differently (and why shouldnt they!)  but two things are constant in most recipes; the bulk of the dish is made up of leftovers potatoes and cabbage or any other green vegetable such as sprouts.

Traditionally the left over beef from dinner was chopped up very fine and mixed in as well, a lot of people have stopped doing this but I think that it just isn’t bubble without it!

I’m not really sure that there is anything else out there that is as cheap and simple to make and yet tastes half as good as bubble and squeak, try it for yourself and find out.

To make your Bubble and Squeak vegetarian friendly just omit the beef.

To make bubble and squeak you will need

approx 1lb of leftover potatoes – boiled, mashed or roast any will do

approx 1lb of leftover cabbage or other green veg

leftover beef (if any is left!)

1 onion

salt

pepper

butter

Roughly mash your leftover potatoes and chop your cabbage and onion down into small pieces, mix this together and add salt and pepper to taste

shred your leftover beef as finely as you possibly can, combine this with your vegetables and pop in the fridge for about 20 minutes or so.

Melt some butter in a large frying pan add your mixture, fry until lightly golden brown.

Bubble and Squeak can be eaten by itself as a light meal or used as a side dish or my favourite as part of a cooked breakfsast.








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