runandeatwithjack
@runandeatwithjack • 154,700 subscribers
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Another week another pasta I keep my pasta ai funghi proper simple and I use a lot of mushrooms. Ingredients (1 servings) Pasta of choice - 100g Mixed mushrooms (I like wild mushrooms & button/baby chestnut) - 300g Dried porcini mushrooms - 20g Garlic (thinly sliced) - 2 cloves Dry white wine - 50ml Parsley - 10g Butter (cubed into 3 or 4) - 20g Parmesan (finely grated) - 10g to 20g Pantry Olive oil Salt Black pepper Method In a jug add the porcini and cover with boiling water, allow to steep for 10 minutes before you begin. This is your mushroom stock. Prep your mushrooms by washing then breaking them down a bit - half or quarter chestnuts, rip up the wild ones into smaller pieces while keeping some larger ones. Heat a frying pan on medium, add enough olive oil to coat the bottom, then add the garlic and cook for a minute while stirring. Add the mushrooms and season with salt. Cook out the mushrooms for 5 minutes, keeping them moving. At first they will release a lot of water, keep cooking until that is almost gone. Prepare your pasta as per packet instructions with salty boiling water, cook slightly under al-dente as we will finish the pasta in the pan with the sauce. Return your attention to the mushrooms, increase heat to medium-high to create a fond and brown the mushrooms. Alternate between stirring and letting them sit every 20 to 30 seconds. Don’t allow to burn. Once you have a good fond on the pan and browning on your mushrooms add the wine, stir and reduce until scraping a wooden spoon leaves a clean trail in the pan. Repeat this process with the mushroom stock. If you want to include the porcini pieces in the pasta that’s fine, I just don’t love their texture so I don’t bother. Once the pasta is just under al-dente, add to the pan and combine with the mushrooms. Add a little pasta water if dry, but you want a fairly tight sauce for this. Add the butter and stir/toss to incorporate, then add the parsley and repeat. Crack in some black pepper. Taste for seasonings and adjust. Plate up the pasta, top with more parsley and some parmesan. Enjoy immediately! #pastaoftheweek #pastaaifunghi #CookingTips
runandeatwithjack776,800 просмотров • 7 дней назад
It’s that time again, quick one this. Hearty with a little kick, lovely. @northernpastaco 🤝 @Bold Bean Co Ingredients Pasta of choice - 100g Nduja (or other spicy sausage) - 50g Chickpeas (jarred, pre-cooked) - 100g Parmesan (or other hard Italian cheese) - 20g to 30g Lemon - 1 Parsley - 10g Pantry Olive oil Salt Method Base - Heat a pan to medium-low, add enough olive oil to coat the bottom of the pan. Break apart the nduja (or dice your spicy sausage if firmer), add to the pan and cook out for 1 to 2 minutes. Add the chickpeas and their water, cook for another minute. Season with salt here if needed but be gentle, my chickpea stock is quite salty, if yours is too bear this in mind. Your sausage is likely well seasoned already too. Pasta - Prepare your pasta as per packet instructions with salty boiling water, cook slightly under al-dente as we will finish the pasta in the pan with the sauce. Finishing - Once the pasta is ready, add to the pan with a little pasta water, combine well. On low heat add lemon zest, juice of half the lemon, and half your parsley. Combine again. Finish by adding half your cheese bit by bit, adjusting with pasta water and stirring until everything is coated nicely and the cheese is incorporated. Taste for seasoning, but it’s likely already salty enough this one. Plating - Add the pasta to a plate and top with more parsley and cheese. Enjoy immediately! #pastaoftheweek #nduja #chickpeas
runandeatwithjack290,300 просмотров • 21 дней назад
I once had this at a festival in Marche, it was £5 served on a paper plate with plastic forks, and it was the best thing I ate all week. Using Gigli from @northernpastaco Ingredients Pasta of choice - 100g Italian/norcia sausage - 1 to 2 Pecorino Romano - 30g to 40g Single cream (or double cream if you like) - 80ml Dry white wine - 100ml Garlic - 2 cloves Nutmeg - 1 nut Pantry Salt Black pepper Olive oil Method Add a little oil to a frying pan, heat on medium then add the garlic cloves, crushed. Cook for 2 minutes, then add the sausage, taking it out of its casing and breaking it up. Cook the sausage until nicely browned, get a bit of fond stuck to the pan. Get your pasta going in salty boiling water, take note of the cooking time and take it to just under al-dente, we’ll finish in the pan. Remove the garlic from the pan, deglaze with the wine and reduce, once the wine has mostly reduced, lower the heat of the pan and add the cream. Reduce to thicken. Once the pasta is ready, add it to the pan (add some pasta water if the sauce is too thick), mix it up. Grate in some pecorino and combine well. Grate in some nutmeg and crack in some black pepper. Adjust for seasoning and thickness then plate up once al dente and top with black pepper, nutmeg, more cheese… however you like it. Enjoy immediately! #pastaallanorcina #pastaoftheweek
runandeatwithjack295,900 просмотров • 1 месяц назад
A rather indulgent breakfast sandwich, beloved in both Singapore and Malaysia. Ingredients Brown Kaya Coconut milk (ideally 100% coconut) - 400ml Eggs - 2 large White sugar- 150g (split into 120g and 30g) Pandan leaves (optional) - 3 Kaya toast White sandwich bread - 4 slices Kaya - 40g Butter - 20g to 40g Half-boiled eggs Eggs - 2 Light soy sauce - 10g White pepper - A pinch Salt Kaya In a pan, slowly reduce the coconut milk into coconut cream at medium-low heat, increasing the viscosity and fat percentage. Take 400ml down to 240ml. This should take 10 to 15 minutes. Don’t rush on high heat and don’t let the milk reach boiling, otherwise you risk splitting. Set aside. In a bowl, whisk the eggs until fully combined, pass through a fine sieve, then combine well with 120g sugar until completely dissolved. Slowly heat in the bowl over simmering water while constantly stirring until slightly thickened and uniform. 10 to 15 minutes. Add the coconut cream and knotted panda leaves (if using) and continue stirring and heating, don’t allow to boil. If you have a thermometer, you’re looking to increase the temperature of the mixture to 80°C (180°F) and then keep it between 80°C (180°F) and 90°C (195°F) until it thickens to the point it can coat a spoon like in the video. Around 20 to 30 minutes. Separately, add 30g of sugar to a saucepan, spread it evenly across the pan. Heat slowly until completely caramelised without stirring. Be careful of burning, a few bubbles are fine like in the video but you want to be careful not to overdo it. Once liquid, pour into the kayak while stirring. It may solidify temporarily but if you keep stirring while hot, it will combine. Season with a small pinch of salt and set aside to cool. Eggs Boil some water, then add 2 eggs. Let them sit in the water undisturbed for 6.5 minutes, then remove to cool slightly. Crack open and spoon into a small bowl, season with soy sauce and white pepper. Kaya toast (2 sandwiches) Toast slices of white bread in butter, then remove the crusts, spread with kaya, add 2 slices of butter to each sandwich and season with salt if your butter is unsalted. Half each sandwich. #betweenbread #kayatoast
runandeatwithjack117,400 просмотров • 26 дней назад
Tunisian Fricassé - A super tuna sandwich, in fried bread. My bread didn’t fry that great - and I’m not 100% sure the cause just yet, so I’m not writing down my recipe for that. If you have your own enriched dough recipe that works well you can try that or search for some online, there’s plenty. Then just stuff it full of the following ingredients: Harissa - Mix paste with olive oil Tuna - 1 can in olive oil Potato - 1/2 a large potato boiled and cubed Green olives - A handful, halved Egg - 1 to 2 boiled Preserved lemon - 1 lemon, pips removed and sliced Parsley - A pinch, chopped #fricassé #betweenbread
runandeatwithjack194,900 просмотров • 4 месяцев назад
A fresh and fancy looking piece of toast. Sweden really got something here 🇸🇪 Loved this thing, would make a great starter or canapé. Ingredients (2 servings) White bread - 2 slices Cooked peeled prawns - 100g Mayo - 20g Creme fraiche - 20g Creamed horseradish - 5g Red onion - 10g Dill - 1 tsp Chives - 1 tsp Lemon - 1 White pepper - 1/4 tsp Roe (trout/salmon/Löjrom) - 20g Pantry Salt Butter Method Prep - Finely dice the onion, zest the lemon, finely chop the herbs. Chop the prawns, sizing is really up to you, it’s nice to have some chunks in my opinion. Reserve 4 whole prawns for topping. Mix - Create the skagenröra by mixing the prawns with the onion, herbs, mayo, creme fraiche, horseradish, lemon zest, white pepper. Season with salt to taste. Toast - Remove the crusts from your bread and fry in a good amount of butter until golden. Assemble - Top the toast with the skagenröra, more dill and the whole prawns. If using roe, pop that on top too. Enjoy immediately! #worldfoods #toastskagen
runandeatwithjack39,000 просмотров • 24 дней назад
Coxinha - A traditional Brazilian fried snack that comes with its very own little fairy tale. Ingredients Chicken thighs - 630g Onion - 2 large Garlic - 7 cloves Carrot - 1 large/2 small Potato - 1 large Chicken stock or broth - 320ml Black peppercorns - 8 to 10 Parsley - A large handful Smoked paprika - 1 tbsp Cream cheese or Catupiry - 175g Whole milk - 200ml Butter - 1 tbsp Plain flour - 600g Breadcrumbs - 150g Egg - 1 Pantry Olive oil Frying oil Salt Black pepper Method In a pot add the chicken, chopped carrot, 1 chopped onion (skinned), 2 garlic cloves, potato (large chunks), chicken stock/broth and peppercorns. Bring to the boil and simmer until the chicken and potato are fully cooked (around 15 to 20 minutes). Strain and reserve the liquid, then separate the chicken and potato. While the chicken cooks, dice an onion, mince the remaining garlic and finely chop the parsley. Once the chicken has cooled a little, shred it. Mash the potato. Add some olive oil to a frying pan and cook the onion on medium-low until translucent. Add the garlic and cook for another 2 minutes. Season with salt and black pepper. Add the paprika and chicken, combine well. Add a drop of stock, the parsley and cheese. Mix and reduce on low until thick. Set aside to cool. In a saucepan add 200ml of the reserved stock, milk, butter and potato. Combine well over a low heat (you’ll handle this soon, so don’t get it too hot). Season with salt, then add flour bit by bit until the mixture comes away from the sides and is difficult to stir. Turn onto a surface and knead. If it’s super sticky, add flour bit by bit until smooth. You may not need all the flour. Divide the dough into an even number of balls (pick your own size). Roll each into a circle and add filling to the middle. Carefully wrap the dough around the filling, seal and shape into a teardrop. Beat an egg, then crumb your Coxinhas: flour, egg, breadcrumbs. Heat a pot of oil to 165°C (330°F). Carefully lower in the Coxinhas in batches of no more than 3. Fry for 10 minutes or until golden and crisp. Don’t rush this at a higher temperature as the dough needs to fully cook. #coxinha #worldfood
runandeatwithjack66,700 просмотров • 2 месяцев назад
AD | When you wanna eat steak frites but you don’t wanna COOK steak frites, meet it halfway with @Strong Roots. Steak frites is in my top 10 meals of all time. But fries from scratch is not something I want to do on the regular. Strong Roots Crispy Skinny Fries are the answer. Ingredients Steak of choice - 1 Strong Roots Crispy Skinny Fries - 200g Thyme - 6 to 8 sprigs Garlic - 3 cloves Butter - 30g Shallot - 1 Parsley - 5g Brandy - 25ml Green peppercorns - 1.5 tsp Double cream - 30g to 50g Beef stock - 50ml Pantry Salt Black Pepper Neutral oil Method Prep - Remove your steak from the fridge 30 mins in advance to reach room temp. Pat dry, season with salt. Finely dice the shallot, lightly crush the garlic cloves in their skins. Finely chop the parsley. Steak - Prior to cooking, pat the steak dry again. Add a touch more salt then cover with oil. Heat your pan to medium high until water beads off the surface, tip out any water and add a thin layer of oil. First render the fat cap on the side for a minute until browned, then lay the steak flat and add a weight if you have one. There are many ways to cook a steak, I like flipping every 30 seconds until I’m happy with my crust, then dropping the heat and adding butter, thyme and garlic, basting until I reach my desired temp, medium rare (52°C, 126°F). Remove from the pan to rest, for 10 minutes minimum. Fries - Throw your fries into the air fryer or oven and cook to packet instructions. Pan sauce - Back in the steak pan, medium heat, top up with a bit of oil if looking dry then add the shallot, cook for 2 minutes until translucent. Add some thyme leaves, drop in the brandy and reduce (flambé if you like). Once reduced add plenty of fresh black pepper then a touch of beef stock. Add the green peppercorns and cook for a minute, then add the cream and reduce slightly on low. Adjust thickness with cream or stock until you’re happy, taste and season, then take off the heat, sprinkle in the parsley and mix well. Finish - Slice your rested steak, plate up your crispy fries and drizzle over your sauce. Enjoy immediately! #ad #strongroots #steakfrites
runandeatwithjack11,000 просмотров • 1 месяц назад
Schiacciata sandwich - I think I took the ‘crushed’ bread idea a bit too seriously and flattened my dough out too much before baking. This was actually my second attempt, and though it’s better than the first, I wouldn’t say I’m that happy with it. Oh well, maybe the third try will work out. Still made for a delicious sandwich though honestly, not everything is going to be perfect every time. It is what it is. The only bit worth me writing a recipe for here is the Pistachio pesto, so here it is: Pistachio Pesto Recipe Makes a fair bit, cover will olive oil and store. Make some pasta with it later or something. Shelled pistachios - 100g Fresh basil - 20g Garlic - 2 small cloves Parmesan (finely grated) - 40g Olive oil (good quality is nice here) - 100ml (adjust for texture) Lemon juice - 1/2 lemon Salt Black pepper Method Blender method - Combine everything in a blender or food processor and blitz, adjust by adding more olive oil for texture if needed. I kept mine quite thick for turning into the cream. Pestle & mortar method - Add the pistachios and grind down a bit, season with salt and black pepper then add garlic and basil, grind to a chunky paste. Add the cheese and do the same. Then add lemon juice and slowly add the oil while grinding to your desired texture. Adjust salt and pepper for seasoning at the end. To turn it into the pistachio cream - Simply add 1tbsp or so of crème fraîche along with a bit more lemon juice and mix. Adjust seasoning to taste. #schiacciata #betweenbread
runandeatwithjack48,200 просмотров • 7 месяцев назад
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