Pretty easy sausage meatball pasta

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This is easy-tasty-good piss-easy mid-week cooking ala foodisthebestshitever personified.

The big secret here is if you get a good sausage you will defo be a happy woman.

Wait…

Um…

What I meant to say is; if you get a good sausage from your butcher half the work is already done for you. Yup. That’s my big secret.

Seriously.

A decent butcher will have a few different sausages to choose from so I would suggest something herby or something with some spice, like a fresh chorizo, and then half the battle is already won. Literally then the hardest thing you will need to do to get a decent dinner on the table is to boil the correct amount of pasta needed to feed only the people sitting around said table and not the population of a small northern Italian village.

Add a few vegetables that you have wrestled from the grip of the depths-of-the-back-of-the-fridge-demon, a few subtle herbs*, a splash of whatever trashy white wine you have in the coffee cup in front of you and some cooked pasta (or instant noodles if you’re feeling reals trashy), and you will be eating a pretty damn fine pasta for your dinner.

And don’t feel like this could only be done on a stove top. Anything you can cook in a pan can be cooked on the coals or on a grill… just saying… it’s a pretty good way to do camping like a boss.

Little balls of meaty goodness getting made by my children. So bloody simple.

Brown those balls

Get some green things into the pan

…and then get some pasta in there too

A few subtle herbs. Bahahahaha… subtle herbs

Get into my face time

SAUSAGE MEATBALL & GREEN STUFF PASTA

Serves 4

Enough cooked pasta for 4 people, plus a tablespoon or two of the water it was cooked in
500g good thick sausages, each sausage pushed from its skin and formed into 5-6 meatballs
1 anchovy
2 cloves garlic, chopped
1 large handful chopped fresh herbs – sage, thyme, lemon thyme, rosemary and curly parsley
2 cups diced green vegetables – zucchini, broccoli and green olives… even peas would work so very well
A splash of white wine
Olive oil
Grated parmesan or pecorino to serve

Heat a splash of oil in a large sauté pan over medium heat. Add meatballs and sauté for 2 minutes, turning every 30 seconds to get a little browning on a fair bit of the ball.
Add anchovy, garlic, half of the chopped herbs and the vegetables, and sauté for another 2-3 minutes until starting to colour a little.
Deglaze pan with a splash of white wine. Deglaze your own face with a large tumbler of said white wine. Cook out for another minute.
Toss through pasta and 1-2 tablespoons of pasta cooking water and heat through.
Toss through remaining herbs.
Check seasoning and adjust if necessary.
Distribute that good stuff between 4 bowls. Top with parmesan and a splash of olive oil if you’re feeling it.
Eat it in your face.

*Bahahaha… subtle herbs. I don’t even know what a subtle herb is. Man up and get some punch-in-face herbs in that pasta so they may party with the sausage like a cheap prostitute and they can all hit the front page of tomorrows local rag together.

Cauliflower Soup… and a dry, dry winter

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If it has been a dry winter for us around here… really dry. Not a drop of moisture in the air. Rain water tanks and dams have been drying up, and we have been so lacking in moisture, in fact, that it has forced the closure of several local brothels, causing uproar throughout local fat business man circles. The word moist has been banned from public use under the incitement to riot act. It’s been so dry people are opting for jerky as a moist cut of meat for their Sunday dinner. On a serious note (yes, I know those serious notes have no place on these pages. I’m sorry) local fire authority though it would be a good idea to enforce a total fire ban. Fine with me. But last night the peeps upstairs decided they’d had enough of all of this fire ban business and let the wet shit rip from above. It was time to make amends before the end of winter so they gave us a soaking. They gave us our whole winter in three days, which is totally fine, but a little more even distribution next time is also fine by me…

I made soup to take away the coldness that was slowly enveloping my body and soul. It was cauliflower soup and it went a little something like this…

I was quite literally eating that fried crumb goodness from the spoon

I was quite literally eating that fried crumb goodness from the spoon

You know what time it is little soupy? Time to get in my belly

You know what time it is little soupy? Time to get in my belly

CAULIFLOWER SOUP (for 6)

1 medium head of cauliflower, chopped into 2-3cm chunks, stem included
2 large leeks, white/very pal green part only, sliced (a couple of onions would do the trick)
2 anchovies
2lt vegetable stock or water if that’s all you got
1 teaspoon each salt and pepper
torn croutons, grated gruyere cheese and chopped parsley to serve

• Sauté leek and anchovies in a little oil until soft
• Add the rest of the stuff I said you will need to make this soup and simmer for 1 hour
• Blitz that bad boy with a stick wizz or in a blender (do it in small batches… it is steaming hot soup remember, not your fricking green smoothie) and check seasoning
• Serve it up, garnished with the stuff I told you to garnish it with

We had gruyere with our soup, but it could handle just about any cheese you threw at it; cheddar, blue, parmesan, etc. also the croutons were made by tearing day old bread, crusts and all, into chunks and the frying them over low heat with a little olive oil and garlic.

Left-over Rolls for the Kids

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Cooking for kids.

Just a little FYI; cooking for kids is totally different to cooking four kids (I know the more astute amongst you may be raising your eyebrows right now at my barely copacetic use of the English language and this little jab at the less grammar inclined amongst use, but fuck, even I can sort out that kind of English so I’ll take that little jab at whom ever I want). While the former is widely accepted as an almost (oh yes I did mean to say almost. Wittysocialcommentaryisthebestshitever) daily occurrence for most parents out there, the later is, well, more a project that would be appropriate for a family gathering of cannibals or other like minded beings… possibly with a penchant for the human veal…

I shall end this short foray into the world of illiterate cannibals quickly though, as I have no desire to find myself under investigation by the AFP… again.

This is some damn easy using up your left-overs but still maintaining a sense of cessation from the original meal type cooking, and let’s face it; there’s not many things out there that don’t taste damn fine wrapped in puff pastry and baked in a moderate oven for 20-30 minutes or until beautiful and golden. All you need is some frozen puff pastry sheets, some left over vegetables from last night’s dinner (like you would use for bubble and squeak or hash if you were in the US of A), some leftover roast meaty goodness or a bit of bacon, cheese, an egg and about 15 minutes to put it all together.

#easytastygood

You’re welcome.

Roll them up just like this

Roll them up just like this

Cut into two or three sections per roll, egg wash and hit them with sesame seeds

Cut into two or three sections per roll, egg wash and hit them with sesame seeds

Bake for 20-30 minutes, or until they look just like these

Bake for 20-30 minutes, or until they look just like these

LEFT-OVER ROLLS FOR THE KIDS (and you too, if you’re keen)

4 cups cooked vegetables (preferably not just zucchini and brussels sprouts… potato is a good start… peas… corn, etc), roughly chopped
1-2 cups cooked meat, bacon or smoked sausage, shredded/chopped
1 cup grated cheddar or a cheese that your kids are into
1 egg, plus 1 egg extra for egg basting
A splash of milk
4 sheets frozen puff pastry
Sesame seeds, to top
Tomato relish or sauce (ketchup) to serve

• Preheat oven to 180C
• Take the pastry sheets out to defrost
• Combine meat, vegetables, cheese and egg, and give it a good mix with the fingers on the end of your hands. Mush it up a bit
• Divide the mix between the four sheets of pastry just like the pictures show you
• Roll into big sausage roll type things
• Transfer to a lined baking tray with the seem side down, and cut into 2-3 segments per roll
• Beat egg with a splash of milk
• Use egg wash to baste the rolls, sprinkle with sesame and bake for 20-30 minutes until golden, puffy and delicious smelling

Goulash… that’s all

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There are one thousand and forty three websites out there in the mystical land of the inter-web super-highway (yeah I counted) that are more than happy to inform you of the facts about the humble goulash; how it is the national dish of Hungary, who ate it and what the essential ingredients should be. Well, you know what? I am not going to advance that tally to one thousand and forty four… not today… not on this screen before you.

Instead I will tell you about the, well, nothing really. I shall keep this dialogue simple, much like the Goulash itself, or like me I guess, or even that guy who packs the grain at the farm supplies store.

It may or may not be traditional, but the goulash I was shown many years ago had potato, so this goulash will have potato too. Also, I have seen a Jamie Oliver recipe for a porky goulash which will defo be on my “to try” list this winter.

Goulash; simplicity in a complex world.

Get all off the goodies into the pot and let them do what they do, so the end result may be a beautiful meal for you and your family. Or just you if you are a complete animal and want to eat it all… in which case you have probably eaten the rest of your family anyway

Get all off the goodies into the pot and let them do what they do, so the end result may be a beautiful meal for you and your family. Or just you if you are a complete animal and want to eat it all… in which case you have probably eaten the rest of your family anyway

Seriously, I take some truly average photos of some damn tasty food. I wonder if there's a market for my skills...

Seriously, I take some truly average photos of some damn tasty food. I wonder if there’s a market for my skills…

GOULASH (for 4)

600g beef chuck or a similar braising cut, diced into 2cm pieces
2 brown onions, medium dice
2 cloves garlic, chopped
1 red capsicum (bell pepper might be the Yankee term), medium dice
2 tablespoons Hungarian/sweet paprika… or smoked paprika would give it an interesting twist… you’d just need to come up with a compatible name
1 bay leaf
400g tomato passata
1lt beef stock or water if that’s all you got… stock is best, though. Stock is always best
1 cup water extra, to top up if it gets a little dry
2 medium potatoes, 2cm dice
Sour cream or natural yoghurt and chopped parsley to serve

• In a heavy based pot heat a splash of oil over a medium-high heat. Add beef and fry until browned
• Add onions, garlic, capsicum and paprika and cook out for another couple of minutes or until vegetables are starting to soften
• Add bay leaf, passata and stock, cover and simmer over low heat for 1 hour. Add potatoes and extra water if it is looking a little thick, and continue to simmer until potatoes are cooked and meat is tender. Probably half an hour or so
• Finishing this with a bit of sour cream and parsley completes the goulash experience like the language of the gutter snipe completes my fucking sentences

Quinoa and Corn Fritters for Easy Mid-Week Dinner

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I know we have offered up a few posts in the last couple of days and maybe I should’ve saved this one for a couple of days for when I am working too hard, or feel a bit uninspired, or chuck the shits because I have a little sand in my vagina. But the fact of the matter is this recipe is well and truly suited to the easytastygood weekday dinner section of your local supermarket and, as I am on the rise in the polls with the weekday dinner cooking young mums of the world (both on the rise in the polls, and the grandson of a Pole with a rising po… um… that other thing) via this blog, I think it only courteous that I offer this recipe now so everyone has a fair chance of getting on the table tonight.

This is a great way to use up the left over quinoa and roast vegetable salad you had with your dinner last night. What’s that? You didn’t have quinoa and roast vegetable with your dinner last night? Oh that’s right, you weren’t here were you. I wonder who that strange guy with the lisp and the pronounced limp was? Oh, that was you. Well shame on you my friend, shame on you. Very inappropriate… anyway, you should’ve had quinoa salad because it is super tasty and damn well good for you. Our friend Inga provided our quinoa salad and she’s a doctor so if she’s eating it… join the dots on that one.

If you don’t have any quinoa salad lying about in the fridge, being a lazy bastard and generally not pulling it’s weight at all, then 2 cups of cooked quinoa and 1 cup of whatever cooked vegetables you feel like will do the trick.

Once again hashtag the shit out of this one #easytastygood.

Out of the oven...

Out of the oven…

And into my face

And into my face

Tasty business right there

Tasty business right there

QUINOA & CORN FRITTERS (for 4)

3 cups left over quinoa and roast vegetable salad or substitute the stuff I said you could substitute (put your knife through the vegetables if they are big)
2 cobs sweet corn, kernels sliced from cob
A handful of parsley or rocket (or even mint or coriander if that’s what you fancy), chopped
1 spring onion, sliced
1 chilli, sliced
1 tablespoon curry powder
½ cup self raising flour
3 eggs
Rosemary & lemon potatoes, avocado and sauerkraut (I’m am seriously eating it with everything at the moment) to serve
• Mix it all together, it should make quite a stiff batter
• Put a splash of oil into a frying pan over a medium heat and drop heaped tablespoons of the batter into the pan. Press down a little with the back of the spoon or your hand to form into little patties
• Fry in batches if necessary for two minutes each side or until golden brown. Place onto a lined oven tray and into the oven at 180C for 5-10 minutes, until fully cooked through
• Eat in your face with the potatoes and other tasty things

 

Crispy golden potato-y love

Crispy golden potato-y love

ROSEMARY & LEMON POTATOES

500-600g potatoes, chopped into chunks similar to the potato in the photo
½ lemon, sliced into wedges
1 sprig rosemary
1 tablespoon olive oil
seasoning
• Boil or steam the potatoes in a pot or you can put them in a microwave safe container with ½ cup water, cover and cook/steam/microwave until half cooked or something close
• Drain well
• Lube up a frying pan with the olive oil and cook the potatoes with the lemon and rosemary over a medium-low heat, 10-15 minutes should do the trick. Check by eating one
• If they are cooked but need a bit more colour at the end of the process, turn the heat up to medium high and give them a little crispy loving. Do not go to the shed to smoke a bong while this is going on as they are very likely to burn
• Serve them up once the golden crispness is achieved

These little puppies would be great for breakfast with some good mood enhancer (aka bacon) or smoked salmon, a poached egg and some tomato or capsicum chutney. And coffee – not on the same plate but always with the coffee…