Following Jamie Oliver – Mixed Mushrooms and Spicy Chorizo Homemade Pappardelle & Mashed Veg

In Food - HK on August 2, 2011 at 7:26 pm

Homemade Pasta! We’ve had a pasta machine (attachable to the kitchen-aid mixer) for a few years now and rarely get it out to use. So I thought, why not have some summer fun and invite my friend and my mom over to help cook (and eat, of course) dinner?

My friend and I started making the pappardelle at 3 pm (who knew how long we were going to take?), and it turned out perfect for a 6:30 dinner. All 3 of our recipes – the pasta itself, pappardelle dish, and the mashed vegetable came from Jamie Oliver’s The Return of the Naked Chef – and I can tell you in advance that it turned out GREAT!

We needed (for the homemade pasta):
250g Semolina flour
250g Strong/Bread flour
8 egg yolks
3 free range eggs

I know that it seems like a lot of eggs, but you do want that eggy texture and flavor in the end!

Eggs & Flour, ready to be kneaded

All we did was knead it until smooth. The dough was bit dry, but was fine after putting in the fridge for about 20 minutes. We managed to get some really long strands (and make some really long pappardelle):

Through the Pasta Machine!

Though we had machines to cut spaghetti and linguini, we liked pappardelle so we used a knife to cut the pasta sheets into fairly wide strips. Pasta is done.

Cooking our homemade pappardelle was no less exciting. There were lots of things to chop – we first added onion, garlic, and spicy chorizo sausage. Then the mushrooms; we had 6 different varieties of mushroom, 3 from the market and 3 from citisuper (the market only had 3). It looked like heaps and HEAPS when we first put it in. I knew it would shrink but it was almost literally a towering mound of mushrooms. After the water had evaporated off, and the amount of mushrooms went back to a normal-looking state, we added the pappardelle, and with a few tosses our dish was done.

Table was set nicely

My mom made her signature 18-hour no-knead bread, which was NOT one of Jamie Oliver’s recipes.

Mom's Signature No Knead Bread - Crackling, Crunchy, and Chewy

Mixed Mushrooms and Spicy Chorizo Homemade Pappardelle

Mixed Mushrooms and Spicy Chorizo Homemade Pappardelle

Onto the mashed veggies. You can choose any root vegetables you like, but we used potato, carrot, turnip, parsnip, beet, and bottled anchovies. All you had to do was cut the vegetables into chunks and boil in water until mashable. Mash then add butter, olive oil, salt, and pepper, all to taste. I added lots of olive oil, it’s my favorite 🙂

Mashed Veg - this dish was so simple but tasted so fresh and healthy!

We also had a light pea cream soup to accompany, but unfortunately we forgot to snap some pictures. This was the perfect activity for an otherwise mundane and lethargic day for me! The dinner was absolutely delicious (if I may say so myself, which I have) and I found another simple but very tasty vegetable dish. Making pasta is fun, and I’m already looking forward to making it again next week! Though I can’t make it too often…


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