Jane Baxter’s Sicilian sardine pasta ups the oceanic taste even further with slices of anchovy, then offsets it with some sweetness from sultanas. 90ml olive oil, plus extra to serve60g unsalted butter8 small garlic cloves, peeled and finely chopped (not crushed)8 tinned anchovy fillets, drained and finely choppedSalt and black pepper400g dried (or fresh) spaghetti 1 x 120g tin sardines in oil, drained and roughly chopped (90g net weight)6 spring onions, trimmed and cut into 3cm-long julienne strips2½ tbsp finely chopped parsley (10g)6½ finely chopped chives (20g)2 lemons – 1 cut into 5 thin slices, pips removed and finely chopped, flesh, rind and all, the other juiced, to get 2 tbsp. Remove and set aside to cool. Heat the oven to 240C (220C fan)/475F/gas 9. Or you can turn them into a very treaty brunch by making Eve O’Sullivan’s chocolate and beetroot pancakes. Toss the onion wedges, tomatoes and chilli in a bowl with a tablespoon of oil, then grill in the same pan for 10 minutes, turning the vegetables as necessary, until very well charred and softened. Yotam Ottolenghi’s coconut pudding with brazil nuts and lime syrup. But for something seasonal and more ambitious, try Annabel Crabb’s Sri Lankan butternut and cashew curry recipe. Meanwhile, prick the whole aubergines all over with a fork and ventilate your kitchen. The salmon is barely cooked in this dish, so it’s really important that you use very good quality fresh fish. Place a sauté pan over high heat and add the butter. You’ll have a fair amount of aromatic oil left over – keep the excess in a sealed jar in the fridge for up to a week, and use on rice, pasta or other seafood dishes. Use it as a milk replacement in porridge or blend it into a smoothie. Whichever pasta is your number one, you’re likely to love any (or all) of these recipes for spaghetti, lemon and anchovy, confit salmon pappardelle, and a roast aubergine sauce with tahini, Last modified on Mon 29 Jun 2020 05.19 EDT. Once cool enough to handle, peel and discard the skin and stems of the charred aubergines (it’s OK if there’s still some skin attached) and add the flesh to the bowl with the charred vegetables – you should have roughly 320g aubergine flesh. For something sweet, Ottolenghi’s coconut pudding with brazil nuts and lime syrup (pictured) is an exercise in contrasts: the pudding is similar “to panna cotta or set yoghurt. Don’t wash out the pan, because you’ll use it again later. Put the aubergine cubes on a large oven tray lined with greaseproof paper, add three tablespoons of oil, half a teaspoon of salt and a good grind of pepper, and toss to coat. Return the saute pan to a medium-high heat, add the drained pasta, reserved cooking water, strained aromatics and a tablespoon each of the confit oil and lime juice. Moving on from the obvious tuna nicoise or tuna melt toastie (though Kelis’ version does hit the spot), preserved fish can pack a huge amount of flavour. Meera Sodha’s barbecue beans and corn fritters. Beetroot, caraway and goat’s cheese bread. Spread out the walnuts on a baking sheet and roast in the oven for 15 minutes. They also crisp up well in a skillet, as in this one-pot dinner with kale, parmesan and lemon (pictured). Add the cardamom and two tablespoons (or 10g) of the fresh herb mix and char for another two minutes. Toss, gently heat for two to three minutes, then stir through the remaining herbs. The charred vegetables give this sauce a real depth and smokiness. Heat the oven to 240C (220C fan)/475F/gas 9. Anna Jones’ quick chickpea, coconut and turmeric stew. Sure canned vegetables often have a softer texture and might take a bit of spicing, baking or pureeing to make them shine, but these processes often result in ideal comfort food. Buon appetito! Transfer the pasta to a large serving platter with a lip, drizzle over half the tahini, then spoon over the aubergine and parsley mixture and serve with the extra tahini alongside. Or go retro with Hugh Fearnley-Whittingstall’s bread and tomato gratin. While tinned butter beans’ softer texture doesn’t always stand up to hours of braising, it does make them a great addition to salads, such as Jones’ Greek-inspired warm salad with tomatoes and olives. Toss the remaining roast aubergine with the parsley and the last three tablespoons of oil. Lurid, sweet and mercifully pre-peeled, tinned beets are highly nutritious and can be easily substituted for their fresh counterparts without much sacrifice of flavour. Transfer the fish to a plate and use two forks gently to flake it apart into large chunks. For something a bit more trad, whip up an easy to make at home hummus, or a fancier version with Ottolenghi’s hummus recipes. Heat a large saute pan for which you have a lid on a high heat. But before I let my pasta rage get the better of me, I chose instead to focus on the positive. Beyond blitzing them into smoothies or a classic bortsch, they’re also a great source of richness and moisture, as in Yotam Ottolenghi’s beetroot, caraway and goat’s cheese bread which “has a cakey texture, and is best eaten spread with lots of salted butter”. If you’re missing cafe brunches, Meera Sodha’s American-style barbecue beans and corn fritters (pictured) should ease the ache. • This article was edited on 29 June 2020, to correct the number of servings for the lemony spaghetti. But let’s be real. Yotam Ottolenghi’s pasta shells with burnt aubergine and tahini. Eating your way through tins and staples on your shelves does not have to be grim. 35g coriander leaves (from about 1 small bunch)35g basil leaves1 large salmon fillet, about 450g, skinnedSalt and black pepper200g sweet red cherry tomatoes, such as datterini2 red chillies, chopped widthways into 2½cm-thick rounds5 garlic cloves, peeled and lightly crushed with the flat of a knife3 banana shallots, peeled and cut into 2½cm-thick rounds10 cardamom pods, lightly crushed300ml olive oil75ml lime juice400g dried pappardelle. Put the tomato paste, paprika, three-quarters of the garlic and four tablespoons of oil in a small saucepan on a medium heat and cook for about six minutes, stirring occasionally, until the garlic is fragrant and the tomato paste has turned dark red. Put a well-greased griddle pan on a high heat and, once smoking, lay in the aubergines and cook, turning as necessary, for 35 minutes, or until well charred all over, leave to cool slightly, then transfer to a bowl. If you feel like something hearty and warming, Anna Jones’ quick chickpea and turmeric stew (pictured above), which is brightened with whole lemons, should hit the spot. Cook for 1 minute, add the sage and fry for about 2 minutes, until the butter starts to brown. Roast for 30 minutes, stirring once halfway, until deeply browned and softened. Canned corn has a less-than-stellar reputation, but there few Australian pantries without a tin of it lurking somewhere. Tinned sardines are a cost-effective … 2 ratings 5.0 out of 5 star rating. If you don’t like the idea of it being very pink, you can, of course, cook the salmon for longer. Finish with plenty of black pepper and serve. 1 tbsp lemon juice. Strain the remaining oil into a large bowl, pick out and discard the cardamom and herbs, and keep the remaining aromatics and oil separately. Check the seasoning – depending on how salty the anchovies and cooking water are, you may need to add a pinch of salt. I’d recommend using one large fillet to make sure it doesn’t overcook, but if you can find only smaller ones, reduce the confit time. Hearty, veg-based mains: Yotam Ottolenghi’s winter vegetable recipes. Yotam Ottolenghi’s confit salmon pasta with cardamom and lime. Dry the salmon well with kitchen towel, then season all over with two-thirds of a teaspoon of salt. Named. Bring a pot of very well-salted water to a boil, add the pasta and cook for eight minutes, or until al dente, then drain the pasta and reserve 275ml of the cooking water. he Serious Eats website recently hosted a tournament to determine the greatest pasta shape of all. Here, I’ve also managed to put a tin of sardines to good use. Named Starch Madness 2020: The Big Al Dente, it left the final decision to us, the people, over six rounds of voting, and I was soon engrossed. She promises they are “a doddle to make”. Much like beetroot, chickpeas can be a secret weapon in sweet dishes such as a “delicious, fudgy” chocolate and chickpea torte with rum cream by Justine Pattison. The flavours are very delicate, and the smooth texture works beautifully with the crisp coconut and nuts.”. Bring a large pot of lightly salted water to a boil. The Serious Eats website recently hosted a tournament to determine the greatest pasta shape of all. The Works Salad (Ideal for First Timers) Using the Sardine Mash above as a base, simply add as … Not so much second fiddle to the fresh stuff as a pantry essential, cooking with coconut milk can give bring a bit of tropical joy into your house.
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