Sweet and Sour Sausages and Spicy Chopped Pasta: Ravinder Bhogal’s Easy Recipes for a Stay | Food

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In his book French Country Cooking, Elizabeth David recognizes that delicious meals can be cooked with just the help of a “blackened frying pan and a campfire”, but writes about her ideal assembly. cookware to “cook something less primitive as food”. Holiday cooking shouldn’t require intense packaging, and I prefer to take a minimalist approach: clean techniques with more sparse kitchen equipment and ingredients, and meals that can be cooked in no more than two pans. After all, who wants us to let the dishes be done during their stay?

Sweet and sour sausages with peaches (top photo)

Summer peaches, with their ripe, sticky sweetness escaped from the oven burn, and plump sausages are perfect companions in this one-platter bake.

Preperation 15 min
to cook 30 minutes
Serves 4

8 thick, good quality pork sausages
2 red onions
, peeled and cut into thick wedges
4 peaches, halved, pitted and quartered
1 Chinese five-spice (optional)
Salt and pepper
Rapeseed oil or other neutral oil
1 inch
Ginger, cut into very thin matchsticks
2
toasted sesame seeds, to garnish
1 long red pepper, cut diagonally, to garnish
Boiled or steamed rice, to serve

For the sweet and sour sauce
100 ml tomato ketchup
1-2 piled up
hot sauce (like sriracha), depending on how spicy you like it
1 tablespoon of honey
1
rice vinegar
3
soy sauce
1
rapeseed oil

Heat oven to 220C (200C fan) / 425F / gas 7. Place the sausages, onions and peaches in a baking dish, sprinkle with five-spices and season with S&P. Drizzle with oil and roast for 15 minutes, until lightly browned.

Meanwhile, prepare the sauce by mixing all the ingredients together in a medium bowl; add a little water to thin it out, if you prefer. Pour the sauce over the sausages and half-cooked peaches, sprinkle with ginger and stir well. Return to oven and cook for another 10 minutes.

Remove, sprinkle with toasted sesame seeds and chili and serve with plain rice.

Pasta fatteh with tahini sauce and pine nuts

Ravinder Bhogal pasta fatteh with tahini sauce and pine nuts.

Fatteh is a Levantine party dish that normally combines layers of meat or pulses, ladles of garlic yogurt, and toasted Arabic bread, but I used pasta instead. It’s a wonderful summer dinner.

Preperation 15 min
to cook 50 minutes
Serves 4

Olive oil
1 small white onion, peeled and finely chopped
3 cloves of garlic, peeled and finely chopped
400g ground lamb or ground beef
1 heaped chilli
1 heaped
cinnamon
100g of pasta
400g of pasta shapes
– strozzapreti or cavatelli, preferably
Sea salt and pepper

For the sauce
500g Greek yogurt
75g of tahini
1 clove of garlic
, peeled and finely grated or chopped
Sea salt and pepper
juice ½ lemon

Up
40g butter
2
1/2 teaspoon dried mint
1
of baby pulp, or sweet pepper flakes
1 handle toasted pine nuts
1 handle finely chopped parsley

To make the sauce, combine all the ingredients in a small bowl, season to taste, then set aside while you cook the mince.

Heat a drizzle of olive oil in a pan or casserole dish, then sauté the onion for about 10 minutes, until tender and translucent. Sprinkle with garlic, fry until fragrant, then add the mince and fry until completely golden. Add the spices, sauté briefly, then pour in the passata and cook for another 10 minutes, while you cook the pasta. Season with salt and pepper.

Boil the pasta in plenty of salted water until al dente. Drain, transfer to a large dish and top with the cooked mince mixture. Wipe out the pan, put it back on the heat and melt the butter. Once frothy, add the mint and the pulp, cook for 30 seconds, then remove from the heat.

Pour the tahini-yogurt sauce over the pasta and chop, drizzle with mint butter, then sprinkle pine nuts and parsley on top and serve.


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