What’s in the (Kot)pot?

Having some trouble finding food inspirations after spending quality time at your parents’ house during the break? We’ve got you covered and present you with three delicious meals on a plate.  

Text: Andreas Lorrain

Pasta with fresh red pesto and cream sauce

 

Surprisingly fresh and spicy pasta.

Ingredients for one person 

200 gr pasta

5 spring onions

a handful of basil leaves

1 spoon of sweet chilli sauce

1 chilli

2 tomatoes

2 spoons of red pesto

half a glass of wine (optional)

half a stock cube

crushed black pepper

 

Finely chop the white parts of the spring onions. Cut up the chilli and sprinkle them with some salt.

 

Heat a large pan over medium heat and add some oil and butter to it. Once hot, add the onions and chilli. Stir occasionally.

 

Cut the rest of the spring onions into average size pieces (2 cm long).

 

When the onions start to turn golden, add the white wine and reduce the heat to medium. Let the alcohol evaporate.

 

Boil a large amount of salted water and cook the pasta.

 

Once the alcohol is gone (you should not be ableare not supposed to smell it anymore), add the red pesto, sweet chilli sauce, half a stock cube, and the cream.

 

Cut your tomatoes in cubes and rip your basil into pieces.

 

When the pasta is ready, add the tomatoes, the crushed black pepper, and the basil to the pan. Then drain the pasta and also add it to the pan. Cut the heat and mix well. The sauce should homogenise with the starches from the pasta.

 

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Pasta with salmon, capers and parmigiano

 

A rich pasta dish that will make you go back for seconds each time.

Ingredients for one person

200 gr pasta

a handful of dried tomatoes

2 spoonfuls of capers in vinegar

100 gr of parmigiano reggiano

1/2 litre of milk

25 gr butter

25 gr flour

oregano

125 gr smoked salmon

150 gr spinach

 

Start by preparing all the ingredients. Cut the salmon into small pieces, grate the cheese, and chop up the dried tomatoes.

 

Combine the butter and flour in a cold large pan. Put it on the stove turned up to medium-low. The butter will melt and form a paste with the flour. This is called the roux.

 

Start boiling a large amount of salted water for the pasta. Once it starts boiling, add the pasta.

 

Once the roux is formed, add all your milk (preferably at room temperature). Stir or whisk continuously (the speed at which you stir does not matter, it’s all about the motion of the ocean). This may take a while to thicken as we are making a slightly runny white sauce. If your spinach is frozen, this is also the moment to incorporate it into the mixture. But not all at once! You don’t want to lower the temperature of your sauce too much.

 

Keep stirring until the sauce has thickened somewhat. Add the capers (drained), some oregano, the salmon, and the dried tomatoes. Lower the fire to your lowest stand.

 

If you use fresh spinach, add it to the pan when the salmon is almost cooked through. Add salt and black pepper to taste.

 

Remove the pan from the stove and fold the parmigiano into the sauce. Then toss in your pasta and mix well.

 

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Moussaka

 

Not for the faint of heart. A true cooking marathon for the most motivated of cooks.

 

Ingredients for 4 persons:

 

5 big eggplants 

6 big potatoes (size does matter)

1/2 liter milk

30 gr butter

30 gr flour

100 gr pecorino romano

1 small carrot

2 onions

1 can of peeled tomatoes

1 bottle of passata without basil

2 teaspoons of tomato concentrate

1/2 glass of red wine

600 gr ground lamb

1 small cinnamon stick (or some cinnamon powder)

1 bay leaf

nutmeg

lots of olive oil

 

Peel the potatoes. Pre BoilPreboil them for about 5 minutes.

 

Cut the potatoes and eggplants into thin slices, as thin as possible.

 

Salt the aubergine slices generously on both sides and lay them to rest in a bowl or sink.

 

Finely chop the onions. Peel the carrot and brunoise it.

 

On a medium heat in a large pot, saute the onions and the carrot in some olive oil. Salt them directly.

 

Once the onions are translucent, chuck in the lamb.

 

When the lamb is browning, add the tomato concentrate, turn up  the heat, wait half a minute and then dunk in the wine. Scrape the bottom of the pot to get all the fond. Lower the heat back to medium.

 

Once the alcohol has evaporated, add the peeled tomatoes and the passata. Salt to taste and add the bay leaf and cinnamon stick. Cover the pot with a lid and put the stove on the lowest stand. Let this cook for about 45 minutes stirring occasionally to make sure nothing sticks to the bottom of the pot.

 

While the sauce is simmering, wash off the salt from the aubergines and squeeze them to extract as much water from them as possible.

 

Fry the aubergine slices in a lot of olive oil. I suggest using multiple pans as this process is going to be very lengthy.

 

After the 45 minutes of simmering, remove the lid and keep simmering. This is the perfect time to preheat your oven at 200 degrees.

 

Now make a white sauce: butter and flour in a cold pot. Heat until you have a roux. Add all the milk. Stir until the sauce is thick and creamy. Season with salt, nutmeg and half your cheese.

 

LAYERING THE MOUSSAKA:

 

The sequence goes as follows: white sauce, potatoes, aubergines, red sauce, and cheese. Repeat this until you’re out of ingredients. Top it off with the rest of the white sauce. The moussaka should be completely lathered with it. 

 

Put in the oven for 45 minutes 

 

 

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