Something for the Weekend
TOP TIP
If the pasta is still slightly wet, place it in a hot oven for 5 minutes to allow it to dry.
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Fideua
Serves: 4
Like a paella, but made with pasta! The thin angel hair pasta absorbs the flavours of the olive oil, saffron, smoked sweet paprika, and it’s much quicker to cook than paella.
• 300g (10.5 oz) angel hair pasta
• 120ml (4 fl oz) virgin olive oil
• 1 small red onion, finely chopped
• 3 cloves of garlic, crushed
• ½ tsp sweet smoked paprika
• 1 large pinch of saffron
• 2 roasted red peppers, cut into bite-sized pieces
• 3 tomatoes, deseeded and diced
• 1L (1.7 pint) veg stock
• 1 small bunch of asparagus, blanched
• ½ small pack of tender stem broccoli blanched
• 80g (2.8 oz) edamame beans blanched
• 70g (2.4 oz) peas
• ½ small pack of fine beans, blanched
1 Break the pasta into thumb length pieces. Add half the olive oil to a large frying pan and place the pan on a medium heat. Add the pasta and fry until it’s golden brown.
2 Remove the pasta from the pan and put it to one side.
3 Return the pan to the heat, add the onion and fry for 5 minutes. Add the garlic, paprika and saffron cook for 1 minute.
4 Add the roasted pepper and tomatoes and fry for another 5 minutes. Add the veg stock and simmer for 5 minutes.
5 Add the pasta and cook for 4 minutes or until most of the stock has been absorbed.
6 Add the vegetables and cook for a further 1 minute. Cover and allow to stand for 5 minutes.
7 Best served with lemon wedges and plenty of sangria!
• Recipe by What’s on the Plate, whatsontheplate.co.uk, @whatsontheplate.uk
Gogji (Turnip Curry)
Serves: 4
The sweetness and meaty texture of the turnips, especially when fried and almost caramelised, makes a great main dish, which is delicious served with rice.
• 500g (1 lb 2 oz) turnips, peeled and cut into
1 cm (½-in) thick discs, then quartered
• 1 tsp salt
• 6 tsp rapeseed (canola) oil
• 8cm (3in) cinnamon stick
• 4 green cardamom pods
• 2 black cardamom pods
• 1 tsp ground turmeric
• 2 tsp kashmiri chilli paste
• 4 garlic cloves, crushed to a paste
• 1 tsp shallot paste
• 300ml (10 fl oz) hot water
• ½ tsp black cumin seeds
1 Place the chopped turnips in a bowl and sprinkle with ½ teaspoon of the salt. Set aside for 20 minutes.
2 Heat the oil in a large pan over a high heat.
3 Add the turnips and fry for 5 minutes until light brown. Remove from the pan with a slotted spoon and set aside on a plate.
4 To the same pan, add the cinnamon stick, cardamom pods, turmeric, chilli paste, garlic paste, shallot paste and hot water, along with the remaining ½ teaspoon of salt.
5 Bring the mixture to the boil, then cook over a medium heat for 6-7 minutes.
6 Once the water has reduced, add the fried turnips and cook until the turnips are soft, about 10 minutes. Mix in the black cumin seeds and cook for a final few minutes before removing from the heat to serve.
• Recipe from : by Romy Gill
