Iron Chef WAYCT - What Are You Cooking Today
-
It was a 18lb 4 rib joint that I gave up waiting for a gathering large enough to do it justice (fucking Covid), I was worried about leaving it in the freezer too long, taking it out for a large Sunday lunch party, and finding out that is was past its best. So I bit the bullet, took it out, thawed it, and cut it down into smaller pieces that smaller gatherings can enjoy. The meat, of course, was perfectly alright, but better safe than sorry….
-
Mainly salted water for boiling rice, pasta, noodles and vegetables, that's what the coarse stuff is for. The fine stuff, bread dough and on the table.
Oh, and I always cover fish in salt for 20 mins before cooking to draw out any excess moisture. Really firms the flesh up. Rinsed off and patted dry before cooking.
-
-
Baked Feta Pasta. Yum!
-
This is what comes of living in a house full of teenagers… This is Tiktok Pasta, a low effort, tastebomb.
After giving the feta, tomatoes, garlic and chili flakes a long bake, you mash it into a sauce and mix it with your penne. Garnish with lots of fresh basil. I forgot the last pic with the basil, but the touch of green makes it look a lot appetising.
The other fun thing about eating it is the accompanying soundtrack of Italian food purists everywhere groaning in horror [emoji1]
-
- Looks amazing… will definitely give it a try
I’d be over selling it if I said it was amazing, but it is very tasty and very easy. Perfect for a Saturday dinner with a family of seven…
I’m sure you’ll find a German version of the recipe, but here is the one I used a with an article discussing the dish:
https://www.washingtonpost.com/food/2021/02/11/baked-feta-pasta-recipe-tiktok/
