Posts Tagged ‘pasta salad’

Pasta Carbonara

Pasta Carbonara

The original recipe calls for guanciale, which is pig’s cheek, but since its not easily available, the chef has used bacon instead.

Ingredients :
=> 1 packet spaghetti
=> 100 g bacon, cut in strips
=> 3 eggs
=> 1 egg yolk
=> 100 g Pecorino Romano or Parmesan – grated
=> 1 tbsp olive oil
=> Lots of black pepper – coarsely crushed
=> Salt to taste
Pasta Carbonara
Method :

=> In a large pan or a saucepan, heat the olive oil and fry the bacon till crisp. Set aside.

=> In a mixing bowl, beat the whole eggs and the yollk well. Stir in the grated cheese and set aside.

=> Boil the spaghetti in abundant salty water. Drain the pasta, reserving some of the cooking water.

=> In another saucepan, toss the pasta with the egg mixture, bacon and any fat rendered from cooking the bacon, over very low heat.

=> Make sure that the individual strands of pasta are all coated properly with the mixture. Season with salt, add the pasta water, give it a quick toss, and remove right away from the heat.

=> The sauce should have a creamy texture, which will be lost if the pasta remians on the fire for too long.

=> The idea is to cook the egg with the heat of the pasta, and not with the heat of the fire.

=> Serve right away with lots of pepper, freshly crushed in a pepper mill, and more Parmesan if desired.

Thai Pork Salad

Thai Pork Salad

Lean pork sauteed and tossed with salad greens, avocado, jalapenos, cucumbers, sesame oil and spring onions.
Ingredients :
-> 100 gm lean pork
-> 1 cup (6-7 leaves) lettuce
-> 1/2 avocado
-> 2 shallots, chopped
-> 1/2 cucumber, sliced
-> A few jalapenos
-> 1 spring onion, sliced
-> 1/2 bell pepper, sliced
-> Sesame oil
-> Salt and pepper to taste
-> 3 cloves of garlic, chopped
-> 1 tsp oil
-> 1/4 onion sliced
-> 1/2 tsp fish sauce

Thai Pork Salad
For the dressing:
-> 2 Tbsp lemon juice
-> 1/2 tsp fish sauce
-> Some basil leaves
-> A pinch of pepper and sugar
-> 1 tsp sesame oil

Method :

-> Slice the pork pieces. Mix it with a little bit for sesame oil (1 tsp), salt and pepper (1/2 tsp).

-> Heat some oil in a pan and saute the garlic. Throw in the sliced onions. And finally add the pork. Pork cooks really fast.

-> Add some fish sauce to it and saute for a while.

-> In a bowl add the lettuce (cut into halves), avocado, cucumber, shallots, jalapenos, spring onions, a pinch of salt and bell peppers.

-> Now add to the veggies the dressing ingredients.

-> Finally add the pork.

Barley Salad

Barley Salad

A healthy and colorful barley salad with fresh herbs and vegetables.

Ingredients :
=> 1 Tbsp olive oil
=> 4-5 Madras onions (baby onions)
=> 1/2 green capsicum, diced
=> 1/2 red bell pepper, diced
=> 1/2 yellow bell pepper, diced
=> 1/2 cup corn kernels
=> 1 1/2 cup cooked barley
=> 1 tsp red chilli flakes
=> 1 tsp roasted cumin
=> 1 clove garlic, minced
=> Salt and pepper, to taste
=> 1/2 tsp parsley, chopped
=> 1/2 tsp thyme, chopped
=> 1/2 tsp rosemary, chopped
=> 1 tsp red wine vinegar

Barley Salad
Method

=> In a pan add olive oil.

=> Add the onions, bell peppers, capsicum, corn. Saute till vegetables are half done.

=> Add the barley. Saute for 2-3 minutes.

=> Add chilli flakes cumin, garlic, salt, pepper, parsley, thyme, rosemary and red wine vinegar.Mix well.

=> Serve.

Cous Cous Salad

Cous Cous Salad

A hearty and easy to make salad. Cous cous stirred in with onions, curry leaves and peanuts. Served with grilled corn.

Ingredients :
=> 6 corn cobs
=> 100 gm cous cous

For the Dressing:
=> 3 cloves garlic, peeled and crushed
=> 2 Tbsp olive oil
=> Juice of 1 lemon
=> 1/2 tsp onion seeds
=> 1/4 tsp salt
=> 4 curry leaves (optional)
=> 1 tsp sugar
=> 1/2 tsp salt
=> 1 green chili, seeded and finely chopped
=> 8-10 roasted peanuts, skinned and
=> 1/2 tsp ground black pepper crushed
=> 2 Tbsp runny honey
=> 25 gm coriander leaves, washed and chopped.
Cous Cous Salad
Method :

=> First, make the dressing.

=> Put all of the ingredients into a jar with a lid. Shake well, and brush it on to the corncobs just before you barbecue or grill them.

=> They will be ready when the kernels are tender and lightly browned.

=> For the couscous salad, bring to the boil 500ml/18fl oz water with a dash of oil.

=> Stir in the couscous, cover and let it stand for 5 minutes.

=> Meanwhile, heat the oil in a small pan, then put in the onion seeds, curry leaves, salt and peanuts.

=> Stir for a minute then add the couscous and cook gently for 4 minutes.

=> Scrape the couscous into a serving bowl, scatter over the coriander leaves and serve with the corn.

Panzenella

Panzenella

Panzenella is a Tuscan bread salad, ideal for summer which does not follow a particular recipe. The two ingredients that do not change are tomatoes and bread.

Ingredients

1) 1 kg large fresh juicy tomatoes
2) 1 medium cucumber
3) 100 gm small mild olives
4) 1 medium onion, sliced
5) 100 gm sun dried tomatoes and their oil
6) 1 handful oregano, chopped
7) 1 handful parsley, chopped
8) 2 cloves garlic, finely chopped
9) 2 tbsp good balsamic vinegar
10) 1 pinch sugar
11) Salt and pepper
12) 1 loaf Italian cibatta or French baguette, torn into pieces

Method

1) Chop the tomatoes and cucumber roughly into 1 cm cubes, and place in a large bowl.
2) Stir in all the remaining ingredients except the bread, and taste for seasoning.
3) Add some lemon juice if you want a more tart salad.
4) Put the salad in the fridge and leave, covered, overnight until you are ready to eat. The flavor will melt into something magical.
5)Immediately before serving, tear the bread into small pieces and stir into the salad.