You don’t need to pay a fortune for noodles. Why pay over a quid a packet in Tesco etc. The bottom line is, the expensive Batchelors or Maggi noodles are no better than the cheapo 16p noodles. It all depends what you use them with. If you are having a pile of bland, tasteless noodles on a pile on your plate, then good luck. It is the English way to have a pile of carbohydrates, a pile of vegetables and lump of meat all in their own little defined space on the plate. Someone I know, went to Portugal in the Algarve, an area famous for some fantasic seafood dishes. I asked how the food was and the reply was “I don’t know, I played safe and had pizza and fish & chips”. My idea of playing safe today was using basic vegetables, pork & noodles. The only spices were in the marinade.
Have a bash at this: RAGBAG NOODLES
You need 2 boneless pork shoulder chops, cubed, excessive fat removed, marinated in Moroccan spices, a teaspoon of ketjap manis, a load of garlic, some dried crushed chillies and salt & pepper.
3 carrots sliced thinly.
Half a chinese leaf, sliced.
A bunch of chopped parsley.
Handful of sweetcorn.
That’s about it really.
Oh and 2 bags of noodles, softened for one minute in boiling water. Not 2 minutes as it invariably says on the packet.
A lot of cooking is about timing, temperatures and compatability.
Add a spot of oil to a large wok or pan, chuck the chopped onions in on a medium flame.
A minute later add the meat, make sure it’s well stirred in.
A minute later add the carrots, chopped leek & sweetcorn and some boiling water.
Simmer for 5 minutes, add the chinese leaf and parsley.
The chinese leaf will soften in 2 minutes.
Soften the noodles in boiling water. After a minute sieve them and throw them in the pan with everything else.
Simmer again stirring in the noodles until it’s well mixed.
Finito. You can add cashews, peanuts, pine nuts or capers (not too many ‘cos they can easily influence the taste)
Of course, as a cat I think the whole thing is a pile of pooh, I’ll stick to Felix or Whiskas.
Steaming meat & vegetables
Noodles added and it looks quite awesome.
Today Myrtle cooked.
And very nice it was.
I’m not going to tell you how to cook pasta or sausages.
Tripoline ribbon pasta noodles
Half a chillli
6 Lincolnshire sausages grilled
Mixed crunchy salad from Tesco
Brilliantly healthy meal. Carbohydrates, proteins, vitamins and also garlic.
Garlic boosts the testosterone levels in rats fed on a high protein diet.
Moral: eat rats.
Enough proper spaghetti (not hoops or alphabet)
A cooker with at least 2 hobs.
250g smoked bacon lardons
a whole pearl garlic (single clove garlic)
a whole fresh chilli
parmigiano-reggiano (parmasan cheese)
fresh parsley from your garden or the neighbours. (mere details)
Simmer the spaghetti in a pastapan until al dente, everyone knows how long to cook spaghetti.
If you don’t know how to boil water, well what you do is, fill a large saucepan with water, heat up until you see lots of bubbles and it kinda spits and hisses a bit when it escapes from the pan. To simmer, simply turn the heat down until it stops spitting and bubbles gently. Got it?
Cook the bacon in the wok a bit, drain excess fat.
At this point, cats become mildly interested.
Don’t put oil or fat down the sink. Ever.
Or the toilet. It solidifies and blocks the drain.
Sorry to mention toilets in a food recipe….!
Chop the chilli & garlic then add to the bacon.
Don’t go for a pee unless you have savagely scrubbed your fingers. Toilet again….sorry!
Beat the 2 eggs & mix in a couple of teaspoons of parmasan.
Chop or shred the parsley. Leaves only, no thick stems.
Drain the spaghetti and add to the bacon, chilli & garlic.
Turn heat off.
Add egg & parmasan and fold in gently then add the parsley.
Season slightly with black pepper but not salt.
Add Indonesian sambal or Pad Thai sauce (Phat Thai if you want to be a smart arse), some more shaved parmasan or whatever you want.
The snobs amongst you might cry foul about adding hot eastern spicy sauce to an Italian meal.
Tough. Lighten up. There are no rules in cooking.
Infact try adding parmasan with ketjap manis over it. It’s a massive flavour bomb.
Halve the cucumber, save the other half of cucumber, put in a sandwich bag, seal it and pop it in the fridge
Halve again lengthways, slice into long thin pieces.
The cucumber has a sort of cooling effect.