God of food
God of food
YOUTUBE
TIKTOK
🇬🇪 (აჯიკა)Настоящая Грузинская Аджика . Грузинская кухня
🇬🇪ЛОБИО ПО ГРУЗИНСКИ! восхитительное блюдо
🇬🇪 Оджахури , Жаркое по-грузински. Семья будет довольна.
38A rich and fragrant meaty sauce that is PERFECT for pasta. This is really easy to prep yet has so much flavour from the low and slow cook time (yes, this can be made in a slow cooker) - slow cooking allows all the flavours to meld together and intensify 🔥 Use any sausages you can get hold of, but Italian sauces are my favourite here since they are packed full of fennel. This can also be made in advance and stored in fridge overnight! Full recipe below…
Serves 4-6
- 700g Italian sausages
- 1 tbsp olive oil
- 2 medium white onions, finely diced
- Half a bulb of fresh fennel, finely diced
- 2 carrots, finely diced
- 3 garlic cloves, minced
- 1 tbsp fennel seeds, crushed in a pestle and mortar
- Sprig of thyme
- 1 glass white wine
- 1.5 tbsp tomato paste
- 1 tin peeled plum tomatoes
- 1 litre chicken stock
- 180ml milk
1. Peel the sausages and then add the meat into a heavy bottomed pan. Turn the heat to medium-high and start to break the meat up with a spatula. Cook for 10-15 minutes until golden brown and lots of fat has rendered out. Remove from the pan and set aside.
2. Add the olive oil, onion, fresh fennel and carrot into the pan with and cook over a medium-high heat until starting to brown and caramelise, roughly 15 minutes.
3. Add the garlic, fennel seeds and thyme, then cook for 3 more minutes until fragrant.
4. Deglaze the pan with the white wine and allow most of it to evaporate.
5. Add th
341. Start by dicing 200g of guanciale in to small pieces.
2. Throw into a cold pan and bring to med-high. Allow the guanciale fat to render and for everything to start sizzling. Remove once golden and crisp 7-10 mins
3. Strain some of this fat and set aside
4. Grate up 40g of parmigiano reggiano and pecorino Romano - use the finest hole setting on the grater
5. Toast 5g of black peppercorns for 2-3 mins on med high heat, then crush with a pestle and mortar
6. Crack 4-5 eggs and separate the yolks
7. Add the grated cheese, egg yolks, black pepper and
a good splash of the reserved fat to a bowl and mix till smooth
8. Throw your pasta into boiling water and cook till al
dente, then scoop out and reserve a jug of the pasta
water
9. Reduce the heat to medium,Add in a ladle of the pasta water and mix to heat, emulsify and pasteurise the eags. The kev here is indirect heat so the eggs don’t scramble - the mix should be warm to the touch before adding the pasta and fairly loose in consistency
10. Once it’s smooth and glossy, add in your pasta along with more pasta water as required to coat and fully emulsify into a thick, creamy and cohesive sauce 11. Add in your crispy guanciale and toss together
Bonne appétit ❤️🤤
34Thank you to everyone who has been a part of the my journey for 2024.. Go have a wildly disappointing night x. See you tomorrow for some big news!
a year ago
Sausage Ragu 🍝
A rich and fragrant meaty sauce that is PERFECT for pasta. This is really easy to prep yet has so much flavour from the low and slow cook time (yes, this can be made in a slow cooker) - slow cooking allows all the flavours to meld together and intensify 🔥 Use any sausages you can get hold of, but Italian sauces are my favourite here since they are packed full of fennel. This can also be made in advance and stored in fridge overnight! Full recipe below…
Serves 4-6
- 700g Italian sausages
- 1 tbsp olive oil
- 2 medium white onions, finely diced
- Half a bulb of fresh fennel, finely diced
- 2 carrots, finely diced
- 3 garlic cloves, minced
- 1 tbsp fennel seeds, crushed in a pestle and mortar
- Sprig of thyme
- 1 glass white wine
- 1.5 tbsp tomato paste
- 1 tin peeled plum tomatoes
- 1 litre chicken stock
- 180ml milk
1. Peel the sausages and then add the meat into a heavy bottomed pan. Turn the heat to medium-high and start to break the meat up with a spatula. Cook for 10-15 minutes until golden brown and lots of fat has rendered out. Remove from the pan and set aside.
2. Add the olive oil, onion, fresh fennel and carrot into the pan with and cook over a medium-high heat until starting to brown and caramelise, roughly 15 minutes.
3. Add the garlic, fennel seeds and thyme, then cook for 3 more minutes until fragrant.
4. Deglaze the pan with the white wine and allow most of it to evaporate.
5. Add th
a year ago
CARBONARA🇮🇹🤤
1. Start by dicing 200g of guanciale in to small pieces.
2. Throw into a cold pan and bring to med-high. Allow the guanciale fat to render and for everything to start sizzling. Remove once golden and crisp 7-10 mins
3. Strain some of this fat and set aside
4. Grate up 40g of parmigiano reggiano and pecorino Romano - use the finest hole setting on the grater
5. Toast 5g of black peppercorns for 2-3 mins on med high heat, then crush with a pestle and mortar
6. Crack 4-5 eggs and separate the yolks
7. Add the grated cheese, egg yolks, black pepper and
a good splash of the reserved fat to a bowl and mix till smooth
8. Throw your pasta into boiling water and cook till al
dente, then scoop out and reserve a jug of the pasta
water
9. Reduce the heat to medium,Add in a ladle of the pasta water and mix to heat, emulsify and pasteurise the eags. The kev here is indirect heat so the eggs don’t scramble - the mix should be warm to the touch before adding the pasta and fairly loose in consistency
10. Once it’s smooth and glossy, add in your pasta along with more pasta water as required to coat and fully emulsify into a thick, creamy and cohesive sauce 11. Add in your crispy guanciale and toss together
Bonne appétit ❤️🤤
a year ago