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Archive for the tag “Stock (food)”

Spaghetti Bolognaise

Over the last year or so of blogging about my favourite foods, I must have mentioned the words “comfort food” a couple of times.  For me personally food is a comfort in many ways.  I guess it’s not always a good thing, but hey I love food.  My interpretation of comfort food is that it’s “happy food”.  Food that tastes good is made with love and care and can solve/change a multitude of “moods”.  Psychiatrists I know won’t agree with me but who has honestly ever been in a good mood when they’re hungry. I bet not many people.  I’m as grumpy as can be when I’m hungry.  Another one of my comfort foods that I enjoy terribly when I “comfort eat” is spaghetti bolognaise or known in most households as spagbol or when my children were young, they called it “sligetti”.  Whatever you choose to call it, it’s delicious and I bet most people have their own delicious interpretation of it.  The recipe below is my interpretation and really in my view, flop proof.  I’ve also made home-made spaghetti as I am not fond of store bought and will only use the store bought if I’m in a hurry.  Click here to learn how to make your own spaghetti at home.
Spaghetti Bolognaise
Spaghetti Bolognaise
Spaghetti Bolognaise
For the bolognaise you will need:
30ml butter
2 carrots (cleaned, peeled and grated)
1 onion, diced
2 sticks of celery (sliced)
250ml sliced mushroom
2 cloves of garlic crushed
600g beef mince
Seasoning
1 cup chicken stock
Half a cup of red wine
1 tin tomatoes
50g tomato paste
Fresh basil leaves for garnish
Parmesan cheese for garnish
Spaghetti Bolognaise
Method:
Melt butter in a large heavy based pot on medium heat.  Add the onion, carrots, celery, mushrooms and garlic.  Saute until onions are transparent and mushrooms are browning (time it for about 10 minutes, stirring regularly to avoid any bits getting burnt).  Add the red wine and allow to simmer for a further 5 minutes.  Add the beef mince and break up with a fork.  Add seasoning, chicken stock and tin of tomatoes.  Mix together gently and leave to simmer for a further 10 minutes.  Once all the flavours have infused (do a taste test), add the tomato paste, mix well, turn stove down to low heat and leave to simmer gently for 20 minutes.  Check regularly and stir regularly as you don’t want the bottom of your pot to burn.
Serve on top of your fresh pasta and garnish with basil leaves and parmesan cheese. I serve my spagbol with a lovely fresh salad.Spaghetti Bolognaise
Spaghetti Bolognaise

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Butternut Risotto

I don’t often make risotto, but when I do, I am reminded once again of how good it is. Risotto is such a versatile ingredient because anything can be added to make it a delicious meal. Of my favourites are mushroom risotto, roasted vegetable risotto, chicken risotto and now my spicy butternut risotto.

You will need:
small butternut, cubed
1/2 red pepper, finely diced
1/2 onion, finely diced
1.5 cups of risotto
1 litre chicken stock
1 tbsp. butter
1 tsp cumin
1 tsp coriander
1 tsp curry powder
4 cloves garlic
seasoning

Method:
Place the butternut and garlic cloves (whole) on a baking tray. Drizzle and toss with olive oil and bake at 180 degrees Celsius for 30 minutes or until butternut is soft and tender. Set aside.
Melt butter, add onions and red pepper. Saute for 5 minutes. Add cumin, coriander and curry powder and cook for a further 5 minutes. Add a cup of stock to deglaze the pot. Stir around for about 2 minutes for the flavours to infuse. Add butternut, remaining stock, seasoning and rice. Give a quick stir, turn heat down to very low, place lid on pot and allow to cook, covered for 40 minutes. The rice should be well cooked (soft between your fingers), but not stodgy.

Smoked Paprika and Lentil Soup


You will need:
30g butter
4 stalks of celery, diced
1/2 red pepper, diced
3 potatoes, diced
4 cloves of garlic, crushed
150g red lentils, washed
7.5ml smoked paprika
2.5ml ground pepper
Salt
125ml cream
2 litres home made chicken stock (click here for recipe)

Method:
Saute the celery, red pepper, potatoes and garlic in the butter for 10 minutes stirring continuously. Add a ladle of stock to the veggies is the pan starts to brown. Add the smoked paprika, pepper and salt and continue to sauté for another 2-3 minutes. Add the remaining chicken stock and red lentils and simmer on low heat for 1 hour. Taste and add more salt if necessary. At this point I turn the stove off, add the cream, stir and replace the pot lid. Leave the soup for about half an hour to rest before liquidizing. Serve with fresh crispy rolls or bread.

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