Tag: Basic recipes

Chilli garlic tomato pappardelle with dressed mozzarella with parm

Garlic, Chilli Tomatoey Pappardelle With Dressed Mozzarella

bakesbymeguk1 Comment

We’re back, and it’s another pasta recipe (surprise surprise). Can you tell pasta’s my favourite food? This one is a super tomatoey, garlicky and punchy dish. Think arich, garlic, chilli and tomato sauce over pappardelle with a super tasty and fresh seasoned mozzarella on top. This another quick one, perfect for a weekday dinner. The creamy mozzarella really balances out that rich tomato and mild heat from the chilli. If you can get it, I’d recommend going for a high quality buffalo mozzarella for this dish. The mozzarella is served raw so we’re really after high quality ingredients as there’s no hiding. I’m gonna give you fair warning, this is a very garlicky dish (cooked in the sauce and raw with the mozzarella) so I don’t recommend eating this right before a social gathering, unless you’re all eating it.

Garlic, Chilli Tomatoey Pappardelle With Dressed Mozzarella

Sevres 2 | 30-40 mins cook + Prep

Ingredients

1 ball good quality buffalo mozzarella

4 cloves garlic, 1 clove minced and the rest thinly sliced

2 red chillis, deseeded and thinly sliced

Large handful basil minced

Large handful parsley minced

1tsp red wine vinegar

A few good glugs of good quality extra virgin olive oil

1 tin plum tomatoes

180g dried pappardelle

2-3tbsp grated parm + more to serve

Method

  1. Tear the mozzarella into bitesize chunks and place in a bowl. Add the minced garlic, 1/4 of the chilli, a small handful of parsley & basil, red wine vinegar and a good few glugs of olive oil. Season with salt and pepper, stir, cover and chill in the fridge until ready to eat. This can be done a few hours ahead
  2. Heat 2-3 tbsp olive oil in a medium sauce pan over medium/high heat. Add the sliced garlic and the rest of the chilli. Cook, stirring frequently, until the garlic just begins to turn golden and is fragrant (should take around 5 mins, depending on your hob).
  3. Add the tomatoes, and about 1/2 tin of water. Squish the tomatoes with a spoon. Bring this to a boil then lower the temperature and simmer for 20-30 mins until the sauce has thickened.
  4. Add in the rest of the parsley & basil, and the grated parm. Season to taste with salt & pepper.
  5. Cook the pappardelle in heavily salted pasta water until al dente. Reserve a mug of pasta water towards the end of the cooking time. Combine the pasta & sauce, and add some pasta water to reach your desired sauce consistency.
  6. Serve the pasta with the torn mozzarella on top & more parm if you like!
Salsa Verde

Basics By Meg: Salsa Verde

bakesbymeguk1 Comment

Next up in the basics series we have this beautifully fresh and salty condiment, made of fresh herbs, garlic, salty capers and anchovies, all bound with some extra virgin olive oil. This is the perfect addition to any rich, fatty dish as it cuts right through the richness, leaving you with a very fresh feeling dish. I use this a lot with pork belly, for example in my Porchetta style sandwiches, as it really complements the fatty meat. It’s also really beautiful served with some fresh white fish, like a sea-bass, or even just on toast. It really is a very versatile sauce that can elevate your dish – hence why I feel it deserves a spot on the basics list.

Salsa Verde

Serves 2 large portions/4 small | 10 mins prep

Ingredients

Large handful parsley

Large handful basil

Small handful mint

1 large garlic clove

4-6 tinned anchovy fillets

1tbsp capers

3tbsp extra virgin olive oil

1tsp red wine vinegar

Method

  1. This is all prepped on one board. Start by mincing the garlic, anchovies & capers on a chopping board. I like to use a cleaver for this as it makes life a lot easier in future for folding the ingredients in on themselves. Push the garlic/caper/anchovy mix to one side.
  2. On the same board, roughly chop the herbs then add in the garlic, capers and anchovies. Now go to town chopping. Regularly scrape the mix in and fold it on top of itself. Keep chopping until everything is very fine & evenly sized.
  3. Transfer this mix to a bowl and stir in the oil and vinegar. Taste this for seasoning – add more vinegar, oil or salt to taste.
Italian Sausage Meat

Basics By Meg: Italian Sausage Meat

bakesbymeguk3 Comments

Number 2 in my basics collection is an absolute staple for pizza, pasta, sandwiches etc. etc. – Italian seasoned sausage. This is similar to my Italian sausage roll mix but slightly less strong (i.e. no anchovies & no parmesan) in order to make sure it complements the dishes it’s added to. I love this fried up in chunks & scattered over a pizza, squashed into a patty & fried for in a breakfast muffin, or anything really. I have a few recipes using this sausage coming up so keep your eyes peeled for ideas of how to use it. This can be subbed into any recipe calling for sausage meat if you want to add an Italian twist.

Italian Sausage Meat

Makes 400g | 10 mins prep

Ingredients

400g sausage meat

2 large garlic cloves, minced

Large handful parsely finely chopped

2tsp fennel seeds toasted (or fennel pollen if you can get your hands on it)

1 tsp dried thyme

1 tsp dried oregano

A few shakes of chilli flakes

Salt & black pepper to taste

Method

  1. In a dry pan over medium heat, toast the fennel seeds tossing often until fragrant. Leave these to cool & grind in a pestle & mortar (or coffee grinder, or chop with a knife – be prepared for them to pop out as you chop)
  2. Combine all ingredients in a bowl & mix thoroughly.
  3. Taste & adjust seasoning by frying up a small batch.

Note: I definitely recommend fennel pollen if you can source it as it adds the fennel flavour plus some extra delicious aromatics.

Marinara

Basics By Meg: Marinara

bakesbymeguk2 Comments

I’m starting a basics recipe collection! In this collection I’ll be writing recipes for components that can be built up/used in full dishes. The first in this collection is my marinara sauce. A very tasty, but very simple tomato sauce that can be used in pizzas, pasta, sandwiches etc. etc. – anywhere your heart desires! This tomato sauce is rich in tomato-y flavour making it the perfect sauce to complement other flavours without overpowering them. It has a sweet, tanginess from the tomatoes, followed by a nice round, richness from the butter – the perfect balance (not to toot my own horn…).

Marinara

Makes 700g | 10 mins prep + 30-50 mins cooking

Ingredients

1tbsp oil

1tbsp butter

1 white onion, diced

3 cloves garlic, minced

3 tbsp tomato puree

800g tinned whole tomatoes + their juice

1-2 tsp dried oregano

Method

  1. Heat the oil & butter in a large saucepan over a medium heat. Add the onions & a pinch of salt. Cook until translucent and starting to caramelise (~10mins)
  2. Add the garlic and cook for a minute or 2 until fragrant.
  3. Add the tomato paste and cook until the colour has deepened slightly – around 3-5 mins – stirring often.
  4. Next add the tinned tomatoes and about half a tin full of water. Crush the tomatoes with the back of your spoon.
  5. Simmer this with the lid on for around 30-40 mins until the flavours have intesified.
  6. If using the sauce for pizza or a sandwich (i.e. you want it a little thicker) simmer with the lid off for 5-10 mins to reach the desired consistency.
  7. Add the dried oregano & season with salt and pepper to taste.