Iron Chef WAYCT - What Are You Cooking Today
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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.
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Baked Feta Pasta. Yum!
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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]
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- 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/
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Tomorrow, Paula and I are going on a longish walk, but I also want to cook Chilli Con Carne, so I started tonight.
Lots of fatty beefy offcuts, 1lb of pork belly and 1lb of fatty lamb chops chopped up small and cooked over a low flame for about 2 hours. The result is a magical oil base which I will fry onions etc in tomorrow, plus a load of the tastiest little meat morsels to add to the 3lb of beef waiting in the fridge. Yep, I'm not a purist…
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not complicated …I love it
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I found the lamb thing by accident. I always reduce pork belly to oil and then use that to fry my onions etc when making a chilii. A while ago, I bought fatty lamb chops by accident, did not notice until too late. The extra layer of taste to the finished con carne was amazing….
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Looks great Rueben and @Giles. I always finish my chili with a small splash of Apple Cider vinegar. It really pops the spices and pairs well with the fatty meat.
Great start
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All these dishes look and sound amazing.
That ticktock pasta looks easy enough that I may try it!
