A super rich, classic ‘bacon and egg’ spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.
1 packet Santa Maria spaghetti,1 tbsp olive oil, 8 slices of bacon from Quality Meat Packers (QMP), diced, 1 onion, chopped, 1 clove garlic, minced, ¼ cup dry white wine, 4 eggs, ½ cup grated cheese, 1 pinch salt, Black pepper to taste and 2 stems chopped dhania
1.In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
- Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
- Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste
- Serve immediately with chopped parsley sprinkled on top
Total Time: 50 minutes
This traditional Bolognese is full of flavour, a splash of red wine enhances the flavour of the tomatoes in this dish.
350g Santa Maria spaghetti, 2 medium onions, peeled and chopped, 1tbsp olive oil, 1 garlic clove, peeled and crushed, 500g minced beef from Quality Meat Packers, 90g mushrooms, sliced, 1tsp dried oregano or mixed herbs, 2 large chopped tomatoes, 300ml beef stock, 1/2 cup (125 ml) dry red wine, 1tbsp tomato ketchup or purée, salt and ground black pepper and freshly grated Parmesan
1.Put the onion and oil in a large pan and fry over fairly high heat for 3-4 mins. Add the garlic and mince and fry until they are both brown. Add the mushrooms and herbs, and cook for another couple of mins.
- Stir in the tomatoes, tomato ketchup or purée and seasoning.
- Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
- Bring to the boil, then reduce the heat, cover, and simmer, stirring occasionally, for 30 mins.
- Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan, and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.
Shrimp with Pasta
Total Time: 20 minutes
Craving some summer seafood? This delicious dish will make you feel like you’re right by the ocean! Pasta with prawns – perfect for any day really.
500g pasta, 3 tbsp butter, 3 tbsp extra-virgin olive oil, 2 Onions, finely diced, 2 cloves garlic, minced, 1 pinch red Mulsons pepper and black pepper, 1 pound shrimp, peeled and deveined, diced tomatoes ,1 tbsp tomato paste, salt to taste, ½ cup dry white wine, 1 lemon, juiced, ¼ cup finely chopped fresh parsley leaves
1.Put half of the olive oil in a large pan or saucepan. Sauté the whole shrimps over medium-high heat until they turn brown. Transfer them to a plate.
2. Season the peeled shrimps with salt and pepper and sauté them in the pan in two portions. Once they get colored on both sides, take them out on a plate.
3. Put the rest of the olive oil in the pan and sauté the onions, garlic and chili flakes. When the onion softens and gets a little colored, add the tomato paste. Stir to bring to a boil and add the white wine. Let the alcohol evaporate for 1 minute. Add the chopped tomatoes, the diced tomatoes and half of the parsley. Season with salt and pepper.
4. Put all the shrimps back in the pan. Simmer for 5-6 minutes until the sauce sets.
5. Meanwhile, bring a large pot of salted water to a boil; cook the pasta in boiling water until nearly tender, 6 to 8 minutes. Drain.
6. Transfer the pasta to a serving platter. Sprinkle with extra parsley if desired and serve immediately. Enjoy!
Before you drain the pasta, hold aside a half cup of the pasta water to add to the sauce if the finished dish looks a little dry (you may not have to add the entire half cup). Pasta water is a pasta cook’s secret weapon. The starchy water adds extra flavor and moistness to the recipe, gives sauces a smoother texture, and helps bind the sauce to the pasta.
White Wine Braised Chicken Thighs with cream
Cook Time: 55 mins
Makes: 6 servings
Chicken legs braised in wine with a hearty splash of cream and plenty of cheese. The surprisingly light cheese sauce is the perfect match for the ultra-tender chicken. Serve the dish with rice, mashed potatoes or plenty of crusty bread for soaking up the sauce.
6bone-in chicken thighs and 2 chicken drumsticks, Salt and freshly ground black pepper, 1 tbs butter, 1 cup dry white wine, ¾ cup chicken broth, 2¼ cups grated cheese, divided,1 cup heavy cream and Chopped parsley, for serving (optional)
1.Season the chicken legs with salt and pepper. Melt the butter in a large straight-sided skillet with a lid over medium-high heat.
2.Add the chicken pieces, skin side down, and cook until browned, about 8-10 minutes. Turn the chicken over and pour in the wine. Bring to a boil, and cook until the wine is reduced by half, about 5 minutes.
3.Pour in the chicken broth and bring to a simmer. Cover and cook on low until the chicken is very tender (a knife should slide easily through the meat), about 25-30 minutes.
4.Transfer the chicken to a plate.
- Pour the heavy cream into the skillet with the pan juices and bring to a simmer. Cook until reduced by about half, about 10 minutes.
- Remove the skillet from the heat and slowly stir in 2 cups of the cheese. Season with salt and pepper.
7.Return the chicken to the skillet and add the sauce
8.Sprinkle the remaining cheese over top. If you’d like, broil the chicken until the cheese is melted and the top is browned in spots, about 2 minutes.
9.Sprinkle with parsley before serving, if you wish
Red Wine-Braised Brisket
You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.
1Kg untrimmed flat-cut brisket, salt, freshly ground pepper, 2 tbs vegetable oil, 2 large onions, thinly sliced, 5garlic cloves, smashed, 6 sprigs thyme, 2bay leaves, 3 large tomatoes, 1 tbs tomato paste, 750 ml bottle full-bodied red wine and 8 small carrots
1.Preheat oven to 350°. Season brisket with salt and pepper. Heat oil in a large ovenproof pot over medium-high. Cook brisket, turning occasionally, until browned all over, 8–10 minutes; transfer to a plate. Pour off fat from pot; discard.
- Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste, and wine in pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Cover and braise in oven, spooning juices, onions, and tomatoes over brisket every 30 minutes, until meat is fork-tender, 3–3 1/2 hours.
- Uncover pot, nestle carrots around brisket, and cook until carrots are tender, top of brisket is browned and crisp, and sauce has thickened, about 30 minutes. Skim fat from surface of sauce; discard. Remove brisket from pot and slice against the grain to serve.
- If not serving immediately, transfer brisket to a large bowl and pour braising liquid over; let cool in sauce. Cover and chill, at least 4 hours and up to 4 days. To serve, preheat oven to 325°. Skim fat from surface of sauce; discard. Cover and reheat brisket in sauce, 1–1 1/2 hours.