Probably about a year ago I did a post about sweet potato ravioli that went wrong as my pasta machine broke halfway through.
Well it’s taken me a year to get a new machine, well Carol got it from Home & Bargains for a tenner. So last weekend I set about making ravioli. As Frank was coming round too, I decided to make another dish of Beef Stroganoff. The ravioli was a little trick on Frank as it had mussels in.
Well where’s the post? It sounds lovely , you’re asking. Well I’m asking that too. I took plenty of pictures and downloaded and renamed them on my computer. Can I find them? No! I’m left with this post which is the leftovers from what i made the night before. This dish is a worthy post on its own though. It was a highly tasty dish.
With the pasta that was left from making ravioli, there’s always paste left from making ravioli, I made tagliatelle. It was probably the best pasta I’ve ever made. Plenty of egg went into it and quite a bit of semolina too. I also had half a punnet of chestnut mushrooms left over too. So I chopped the mushrooms finely and gently fried them in olive oil, butter and garlic. I then added a good cupful of chicken stock, always a staple in my fridge now. I cooked this until most of the liquid had gone and at the last minute I added a splash of truffle oil. I cooked the pasta which only took 2 minutes in a pan of salted water, drained it and then tossed the pasta and mushroom mixture together. Served with a little parmesan and there you go. a very cheap meal made very quickly.
The truffle oil really heightens the mushroom flavour and again I’m dreaming of al fresco eating. Hurry up summer.
There doesn’t look like many mushrooms in the dish but they packed a punch with the added chicken stock and truffle oil.
Now I’m going to have to make some more ravioli. What a shame!
Har har me hearty’s. ‘Ere’s another in Mugsie’s seafood odyssey. Now I don’t know where Frank stands on crab as it doesn’t look like lady bits and it’s not exactly an insect, well if it is, it’s a bloody big one. I’ve always loved crab. The passion started in the early 7o’s when I used to have crab paste butties. I loved ’em. Then I discovered peanut butter. Bye bye crab.
As always my post usually start with an “I saw…” and this is no different. I saw this dressed crab in the reduction fridge for £2.50 and I knew what I was going to do with it straight away. I’d had this dish before at Southport’s then top restaurant a few years back and I thought it was gorgeous so i thought I’d do it myself. Can’t be that hard can it? Crab, Pasta and Chilli. You know what, that’s really all there is to it.
It’s a really quick dish to do.
First get your pan of salted water boiling and throw in your linguine or spaghetti. While this cooks add a large glug of olive oil to a frying pan and finely chop 2-3 cloves of garlic and the chilli of your choice. I used the chilli you see in the photo above but didn’t think it would give me enough kick so I added a quarter of a scotch bonnet too. Gently fry these till the garlic goes soft and then add a good glug of white wine. Reduce this all down to a thick sauce and at the last minute throw in your crab and mix it all together.
Drain the pasta and mix the pasta and crab together with some fresh parsley . Voila. Dinner is served.
I must confess that Carol although she did enjoy it, said she wouldn’t have it again, so looks like I’ll be waiting till she goes caravaning with Diane and the kids to have crab again. I thought it was lovely. The sweetness of the crab shone for me and the chilli was spot on, not too fiery to hide the taste but gave a lovely tingle.
Now Frank, doesn’t that look a treat.
Washed down with another glass from our wine hoard from the Co Op.