This is piss easy to make and is the bollocks and cheap. It only takes about 40 mins but you'd swear it'd been bubbling away for a weekend.
1 largish glass of red
A really heaped teaspoon of fennel seeds
A bottle of good passata (not tinned tomatoes)
8 good pork sausages (don't skimp on these, Duchy Originals work best, but any really good organic butcher's ones will do)
A 3 fingered pinch of dried chilli flakes
4 fat cloves of garlic
Fresh tagliatelle
Glug of olive oil (enough to just coat the hot pan)
A cast iron pot or a really really heavy frying pan. A cast iron frying pan will do nicely.
Peel and slice the garlic.
Put the pot/pan on a high heat for about 5 mins.
Meanwhile, score the skin of each sausage lengthways with a sharp knife and the meat should pop out whole.
Chop the sausage meat up into smallish bits.
Add the oil to the very hot pan and throw in the meat.Â
Stir with a wooden spoon and try not to get burnt. It will stick to the pan but you want that. Just keep moving, mashing and scraping it so it cooks reasonably evenly.
When the meat is brown and has a few crusty bits, and the fat has rendered out and the bottom of the pan is worryingly stuck with dark (not black) sausage bits, add the red wine.
Get scraping. You want all that stuck stuff at the bottom to come off.Â
When the vino has largely evaporated and it is starting to make the frying sound again add the garlic, chilli flakes and fennel seeds and stir for another minute.
Fill the wineglass with water and throw it in. You might have to do some more scraping if it's sticking again. Add the passata, salt and pepper and reduce till it's glossy, thick and rich.Â
Let it rest till it's hot but not scolding and toss it with the pasta you've just cooked. You might want grated parmesan but frankly, it's rich enough. Just make sure the pasta is evenly coated and maybe add an extra spoon of sauce on top if you're feeling brave.Â
I believe my better half followed this to the letter, absolutely banging pie from Mr Oliver - you could make the crust from the recipe I did here though to make it even better.
@fullspectrum dude what you described on the last page sounds hella like IBS dude, my ex had the same symptoms as you describe, including stress making it worse and it only happening with certain foods.
Also anytime you want me to come in and flip your bosses table hit me up, I'll also gladly give the cunt a real life oil coaster in front of the office.
"Let me tell you, when yung Rouj had his Senna and Mansell Scalextric, Frank was the goddamn Professor X of F1."
What's a stotty sounds good if it has brisket in it.
Goober that's sounding great mate. Food thread meetup ftw.
@Roujin cheers man, yes that sounds a lot like it. And watching you flip tables like a true professional is a real pleasure, in my office or otherwise. Tbh I don't think the wake of the attack helicopter of carnage would be fair on everyone else, since the ground will be permanently irradiated afterwards.
Stottie not stotty. Ham and pease done right is a thing. When the ham and pudding are warmed you know it's going to be good. Ham re-warmed in the stock and pease in a pot on the stove. Best one I ever had was in Lancashire.
A good ham and pease pudding stottie is the greatest thing in the world ever. A poor one is still better than almost everything else. Worst thing about living in Manchester was the absence of pease pudding, dirty southern savages.
Fish Gumbo (Calamari, pollock and king prawn)
With cornbread.
Firsts...
Using Okra, damn that stuff is sticky.
Making a roux, not sure I cooked it long enough but we will see.
Baking, well other than bread and when I was a kid.
Making a boquet garni, no cheese cloth so I'm using a coffee filter.