Sunday, June 12, 2011
Jamie Oliver's "Pregnant Jool's Pasta"
So Jamie Oliver calls this "Pregnant Jool's Pasta". Seems that this is the pasta that she often craved when she was pregnant. Well, no one here is pregnant, I was simply intrigue by his use of sausages in the sauce. One thing I found was that Jamie Oliver seems to be addicted to the use of his food processor in this cookbook. In this dish, everything was blitz up (Including the sausages which was why I was intrigued!). In really saves time in preparation- just that the cleaning up takes longer than what it usually would. I can't wait for a dish washing machine in our next home.
One thing that got me hooked right away was the smell of fennel seeds. Oh, how come nobody told me that fennel seeds smells so good!?
The other (personal) achievement, was that I managed to sneak balsamic vinegar in this dish without hubby noticing. Yes, he dislikes anything vinegar- and thinks that salad should come fresh the way it should be.
I adapted this recipe-adding in more veges instead. I think it worked just as well!
Jamie Oliver's Pregnant Jool's Pasta (Serves a generous 4 portions and more to freeze)
a small bunch of spring onions (around 5)
4 celery stick
4 fresh chili padi (original calls for 2 normal chillis)
400 grams of italian sausages (or good sausages)
1 heaped tsp of fennel seeds
1 tsp of dried mixed herbs (or oregano)
1 heaped tablespoon of garlic
4-5 tablespoon of balsamic vinegar
1 tin of chopped tomatoes
a few springs of basil
500 grams of rigatoni pasta
Cook pasta in salted boiling water. Drain.
Meanwhile, roughly chopped all vegetables. Blitz them in food processor with chilis. Add chopped up sausages, fennel seeds and dried mixed herbs. Keep pulsing till well mixed.
In a hot pan, heat a tablespoon of oil. Add mixture. Fry it up and stir it as you go. Add the pasta to the dish. Toss. Tear basil leaves into the dish. Serve with parmesan.