Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “tomato paste”

Sicilian Style Curly Fettuccini

I found this recipe on a Jamie Oliver Youtube channel – he cooked it on camera and I was salivating just watching him eat it.  It is so very simple but so tasty – it’s actually surprising how delicious it is considering there are few ingredients…

The crunch of the pinenuts and the sweetness of the raisins contrast wonderfully with the tang of the garlic and anchovies.  Curly fettuccini is another lovely discovery.  The sauce clings to the beautifully textured ribbons of pasta…  Jamie’s recipe called the breadcrumbs Pangrattato but his version didn’t have oil or garlic included.  They were just dry crumbs so I did the same but used panko crumbs.  The result is a lovely crispy crunch added to your pasta.  We added some parmesan to the top but it is optional…

Sicilian pasta

Ingredients:

3 tablespoons olive oil

3 cloves garlic, finely sliced

50 g anchovies (small tin or jar), finely chopped

1 small tub tomato paste (about 3 tablespoons)

Water

1 tablespoon pinenuts

1 tablespoon raisins

1 teaspoon sugar

pepper to taste

½ cup breadcrumbs

Freshly grated parmesan cheese (optional)

Curly fettuccini

 

Method:

Gently fry the garlic and anchovies in the oil until the anchovies break down

Stir in the tomato paste and a little water to soften the sauce

Throw in a handful of pinenuts and raisins

Add sugar and pepper to taste

In the meantime cook some curly fettuccini until al dente

Add a ladle of the pasta water to the sauce if too thick

In a dry pan, toast the breadcrumbs until golden brown

Toss the sauce through the drained pasta

Serve topped with a generous sprinkling of breadcrumbs

Add some parmesan cheese if required

 

Bon Appetit!  🙂

 

 

Easy Beef Stroganoff

We used to love Beef Stroganoff.  This dish was considered the epitome of elegance to serve at a dinner party in the 70’s and 80’s and sadly has fallen out of favour in recent years.

Eager to experience that delicious taste again, I hunted down my old Woman’s Weekly recipe which never fails and made it the other night.  It takes only minutes to prepare and the only thing I changed is I use Swiss Brown Mushrooms as they have a delicious nutty flavour.  I highly recommend using fillet steak as it is incredibly tender and cooks very quickly.   We got six good size serves from the quantities in the recipe below…

Served with pasta bows and sprinkled with some paprika this is so yummy it’s hard to stop at just one serving.

Vegetarians can also omit the meat and stock cubes and just use a variety of mushrooms for texture and taste (include some soaked Porcini Mushrooms and use the mushroom water instead of just water) – it’s just as delicious…

Beef Stroganoff

Ingredients

750g (1½lb) fillet steak

125g butter

1 medium onion

500g Swiss Brown mushrooms

salt & pepper to season

2/3 cup water

2 beef stock cubes

2 tablespoons tomato paste

300ml sour cream

1 teaspoon cornflour

 

Method

Carefully remove any fat or sinew from meat.

Cut meat into 5mm (¼ in) slices. Cut slices into 1cm (½ in) strips. (If meat is frozen for one hour beforehand it is easier to cut into thin slices.) Heat 60g of the butter in a large frying pan until very hot.

Add a quarter of the meat, cook very quickly until golden brown, remove meat from pan immediately.

Repeat with remaining meat, a quarter at a time. Add remaining butter to pan.

Add peeled and finely chopped onion to pan, saute gently until onion is lightly brown

Add sliced mushrooms, saute gently until mushrooms are tender.

Return meat to pan with salt, pepper, water, crumbled stock cubes and tomato paste, stir until combined.

Bring to boil, reduce heat, simmer. covered for 5 minutes. Put sour cream and cornflour in bowl, stir until well combined.

Gradually add to meat mixture, stirring until mixture boils and thickens.

Reduce heat, simmer, uncovered for 5 minutes.

 

Bon Appetit!  🙂

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