I sincerely and deeply want to know just one thing right now -
What is the secret ingredient that makes Sicilian Marinara ?
I got the tomatos, onion, anchovies, garlic, splash of white wine, stock, tomato paste, chili, ginger, sugar etc, but what is the secret thing ?
There's a little Italian restuarant in Five dock called Filicudes where I have been eating on and off for thirty years - The cooks are all mothers -
Their Marinara is bloody nectar - and the last time I was there I went in to give them a big cuddle (as usual) for the good food and I asked one of them the big question.
She wouldn't tell me
Who knows it ?
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Sure you have the correct onion?
White instead of brown....
And what type of pasta in comparison to the resturant, they most likely make theirs on the spot. Trust, you will taste the difference.
Freaky thing is, i was thinking about making this topic this morning while baking brownies. My favourite recipe is a lamb shank recipe in red wine. meat drips from the bone, so so good.
Ill type it out later.
White instead of brown....
And what type of pasta in comparison to the resturant, they most likely make theirs on the spot. Trust, you will taste the difference.
Freaky thing is, i was thinking about making this topic this morning while baking brownies. My favourite recipe is a lamb shank recipe in red wine. meat drips from the bone, so so good.
Ill type it out later.
This is my most recent discovery. It's beautiful I love butterfly lamb, and I love indian, so perfect combo:
Butterflied Indian Leg of Lamb
Serves: 6
Prep Time: 20 min
Marinating Time: 2 hr
Cooking Time: 20 min
Primary Ingredient: Lamb
Type of Meal: Main
Ingredients
1 Whole Leg of lamb Butterflied, boneless
Marinade
1 Clove(s) Garlic minced
2 Tbsp MasterFoods Ground Garam Masala
1/2 Tsp MasterFoods Ground Cayenne
1 Tsp MasterFoods Dried Mint Leaves
2 Tbsp Lime Juice
1 Thumb(s) Ginger peeled and grated
3 Clove(s) Garlic minced
2 Whole Spring onion(s) sliced
1 Tsp MasterFoods Sea Salt
Raita
1 Clove(s) Garlic minced
8 Leaves Fresh Mint very finely sliced
1 Cup(s) Plain Yoghurt
1 Tbsp Lime Juice
1 Whole Tomato peeled, seeded and diced
1/2 Cup(s) Red Capsicum diced
1/2 Cup(s) Spanish onion diced
1/2 Cup(s) Cucumber Peeled, seeded and diced
Directions
To prepare raita combine all ingredients and refrigerate. **see my note
Combine all marinade ingredients in a food processor and blend to a smooth paste.
Place the lamb in a glass or stainless steel bowl and coat with all prepared marinade, cover and refrigerate for several hours or overnight.
Remove from fridge and bring back to room temperature for approximately one hour.
Preheat char grill or barbecue plate on a medium high heat.
Place marinated lamb onto hot plates, sear on each side for five minutes.
Reduce heat and close lid, cook for a further 15 to 20 minutes, or until meat is tender to touch.
Remove lamb and cover with foil, to retain heat.
Slice and serve with naan or pita bread, garnish with quartered lemons or limes and the prepared raita.
--------------------
The raita caused me a bit of concern cause I didn't know what it was supposed to be, and the directions are a bit short, but it's basically like a cucumber mint yoghurt you see with indian dishes. I like to blend all the other stuff and then mix in little cubes of cucumber, which gives it little refreshing bursts.
Butterflied Indian Leg of Lamb
Serves: 6
Prep Time: 20 min
Marinating Time: 2 hr
Cooking Time: 20 min
Primary Ingredient: Lamb
Type of Meal: Main
Ingredients
1 Whole Leg of lamb Butterflied, boneless
Marinade
1 Clove(s) Garlic minced
2 Tbsp MasterFoods Ground Garam Masala
1/2 Tsp MasterFoods Ground Cayenne
1 Tsp MasterFoods Dried Mint Leaves
2 Tbsp Lime Juice
1 Thumb(s) Ginger peeled and grated
3 Clove(s) Garlic minced
2 Whole Spring onion(s) sliced
1 Tsp MasterFoods Sea Salt
Raita
1 Clove(s) Garlic minced
8 Leaves Fresh Mint very finely sliced
1 Cup(s) Plain Yoghurt
1 Tbsp Lime Juice
1 Whole Tomato peeled, seeded and diced
1/2 Cup(s) Red Capsicum diced
1/2 Cup(s) Spanish onion diced
1/2 Cup(s) Cucumber Peeled, seeded and diced
Directions
To prepare raita combine all ingredients and refrigerate. **see my note
Combine all marinade ingredients in a food processor and blend to a smooth paste.
Place the lamb in a glass or stainless steel bowl and coat with all prepared marinade, cover and refrigerate for several hours or overnight.
Remove from fridge and bring back to room temperature for approximately one hour.
Preheat char grill or barbecue plate on a medium high heat.
Place marinated lamb onto hot plates, sear on each side for five minutes.
Reduce heat and close lid, cook for a further 15 to 20 minutes, or until meat is tender to touch.
Remove lamb and cover with foil, to retain heat.
Slice and serve with naan or pita bread, garnish with quartered lemons or limes and the prepared raita.
--------------------
The raita caused me a bit of concern cause I didn't know what it was supposed to be, and the directions are a bit short, but it's basically like a cucumber mint yoghurt you see with indian dishes. I like to blend all the other stuff and then mix in little cubes of cucumber, which gives it little refreshing bursts.
Bean Sauce Noodles courtesy of Ken Hom........
Preparation time less than 30 mins
Cooking time less than 10 mins
Quick Recipe
Ingredients
450g/1 lb dried or fresh egg noodles
1½ tbsp sesame oil
For the sauce
1½ tbsp groundnut or peanut oil
1½ tbsp garlic, finely chopped
1 tbsp fresh root ginger, finely chopped
3 tbsp spring onions, finely chopped
450g/1 lb minced pork
3 tbsp whole yellow bean sauce
1 tbsp chilli bean sauce
1½ tbsp Shaoxing rice wine or dry sherry
2 tbsp dark soy sauce
2 tsp salt
½ tsp freshly ground black pepper
2 tsp chilli oil (optional)
2 tsp sugar
300ml/10 fl oz chicken stock or water
To garnish
3 tbsp spring onions, coarsely chopped
Method
1. First, cook the noodles according to packet instructions in plenty of boiling water. Plunge them into cold water, drain them thoroughly, then toss them in the sesame oil and put them aside until you are ready to use them. They can be kept in this state, if tightly covered with cling film, for up to two hours in the refrigerator.
2. For the sauce, heat a wok or large frying-pan over high heat until hot. Add the groundnut or peanut oil. When it is very hot and slightly smoking, add the garlic, ginger and spring onions. Stir-fry for 15 seconds, then add the minced pork.
3. Stir well to break up all the pieces and continue to stir-fry for about two minutes, or more, until the pork loses its pink colour.
4. Add the rest of the sauce ingredients, stirring all the time.
5. Bring the mixture to the boil, turn the heat down to low and simmer for five minutes.
6. Plunge the cooked noodles into a bowl of boiling water for 30 seconds, or until they are just heated through. Drain them well in a colander or sieve.
7. Tip the noodles into a large serving bowl and pour the hot sauce over the top.
8. Sprinkle the spring onions on the top, mix everything together well and serve immediately.
Preparation time less than 30 mins
Cooking time less than 10 mins
Quick Recipe
Ingredients
450g/1 lb dried or fresh egg noodles
1½ tbsp sesame oil
For the sauce
1½ tbsp groundnut or peanut oil
1½ tbsp garlic, finely chopped
1 tbsp fresh root ginger, finely chopped
3 tbsp spring onions, finely chopped
450g/1 lb minced pork
3 tbsp whole yellow bean sauce
1 tbsp chilli bean sauce
1½ tbsp Shaoxing rice wine or dry sherry
2 tbsp dark soy sauce
2 tsp salt
½ tsp freshly ground black pepper
2 tsp chilli oil (optional)
2 tsp sugar
300ml/10 fl oz chicken stock or water
To garnish
3 tbsp spring onions, coarsely chopped
Method
1. First, cook the noodles according to packet instructions in plenty of boiling water. Plunge them into cold water, drain them thoroughly, then toss them in the sesame oil and put them aside until you are ready to use them. They can be kept in this state, if tightly covered with cling film, for up to two hours in the refrigerator.
2. For the sauce, heat a wok or large frying-pan over high heat until hot. Add the groundnut or peanut oil. When it is very hot and slightly smoking, add the garlic, ginger and spring onions. Stir-fry for 15 seconds, then add the minced pork.
3. Stir well to break up all the pieces and continue to stir-fry for about two minutes, or more, until the pork loses its pink colour.
4. Add the rest of the sauce ingredients, stirring all the time.
5. Bring the mixture to the boil, turn the heat down to low and simmer for five minutes.
6. Plunge the cooked noodles into a bowl of boiling water for 30 seconds, or until they are just heated through. Drain them well in a colander or sieve.
7. Tip the noodles into a large serving bowl and pour the hot sauce over the top.
8. Sprinkle the spring onions on the top, mix everything together well and serve immediately.
one very large baked spud,
one can of Heinz Mean Beanz "Boston Bull" variety
Lite sour cream
salt, pepper
one green hornet (can of icey cold VB)
1) slice baked spud four ways, open out segments
2) heat your beanz in the microwave for 90 seconds (remove when it goes ding)
3) pour beanz on spud, return to microwave for 60 seconds (remove when it goes ding)
4) add a large dollop of sour cream and salt and pepper to taste.
5) chow down
6) wash down with green hornet (add more green hornets where necessary)
the simple things are often the best...
one can of Heinz Mean Beanz "Boston Bull" variety
Lite sour cream
salt, pepper
one green hornet (can of icey cold VB)
1) slice baked spud four ways, open out segments
2) heat your beanz in the microwave for 90 seconds (remove when it goes ding)
3) pour beanz on spud, return to microwave for 60 seconds (remove when it goes ding)
4) add a large dollop of sour cream and salt and pepper to taste.
5) chow down
6) wash down with green hornet (add more green hornets where necessary)
the simple things are often the best...
Last edited by WANDERER on Fri Feb 23, 2007 4:33 pm, edited 1 time in total.
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Chamberess
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- Joined: Tue Jul 05, 2005 8:35 am
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Chamberess' chilli chicken pasta
Ingredients
1 bottle pasata
1 large tin of whole roma tomatoes
1 tablespoon of tomato paste
1 tablespoon of chilli oil (or a small fresh chilli diced if you prefer)
1 BBQ chicken
500g penne pasta
2 slices of australian fetta cheese
2 cups of kalamata olives pitted and sliced
salt and pepper to taste
Directions
1. cook penne pasta ahead of time and put aside.
2. In a large pot,break the chicken meat into bite sized pieces and stir on medium heat with the chilli until combined.Cook for a further 3 minutes.
3. Add the pasata carefully to the chicken mix and stir slowly for 4 mins (careful it spills everywhere if you're a bit rough) .
4. roughly chop the roma tomatoes in the tin with a knife then add to the chicken mix along with the kalamata olives and tomato paste.simmer for 5-10 minutes on medium-high heat stirring occasionally until the sauce is nice and hot.
5.add pasta and stir through til combined.
6.finally add feta (best to do just before serving) to the mix and stir through slowly for 30 secs.the feta should reach a slightly melted consistency.
now its time to eat it!
I can make that dish in about 10 minutes,as i put the heat on high to begin with and cook the pasta at the same time in another dish.but best to start off slow the first time.
Ingredients
1 bottle pasata
1 large tin of whole roma tomatoes
1 tablespoon of tomato paste
1 tablespoon of chilli oil (or a small fresh chilli diced if you prefer)
1 BBQ chicken
500g penne pasta
2 slices of australian fetta cheese
2 cups of kalamata olives pitted and sliced
salt and pepper to taste
Directions
1. cook penne pasta ahead of time and put aside.
2. In a large pot,break the chicken meat into bite sized pieces and stir on medium heat with the chilli until combined.Cook for a further 3 minutes.
3. Add the pasata carefully to the chicken mix and stir slowly for 4 mins (careful it spills everywhere if you're a bit rough) .
4. roughly chop the roma tomatoes in the tin with a knife then add to the chicken mix along with the kalamata olives and tomato paste.simmer for 5-10 minutes on medium-high heat stirring occasionally until the sauce is nice and hot.
5.add pasta and stir through til combined.
6.finally add feta (best to do just before serving) to the mix and stir through slowly for 30 secs.the feta should reach a slightly melted consistency.
now its time to eat it!
I can make that dish in about 10 minutes,as i put the heat on high to begin with and cook the pasta at the same time in another dish.but best to start off slow the first time.
It is more than likely the stock. If you 're buying yours as opposed to brewing it yourself then that maybe the answer. Tomatoes are also important .Larry wrote:I sincerely and deeply want to know just one thing right now -
What is the secret ingredient that makes Sicilian Marinara ?
I got the tomatos, onion, anchovies, garlic, splash of white wine, stock, tomato paste, chili, ginger, sugar etc, but what is the secret thing ?
There's a little Italian restuarant in Five dock called Filicudes where I have been eating on and off for thirty years - The cooks are all mothers -
Their Marinara is bloody nectar - and the last time I was there I went in to give them a big cuddle (as usual) for the good food and I asked one of them the big question.
She wouldn't tell me
Who knows it ?
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