I know I feature way too many pasta dishes, sorry. I don’t cook as much as I’d like and lately things have been crowding in. I’d love for an entire weekend of leisurely cooking at some point soon. In the mean time, this will have to suffice.
I like chicken baked in the oven plain and simple till the juices flow and the skin is crisp. Poured onto warm pasta, it makes a simple dish incredibly yummy. This time I thought I’d use some cherry tomatoes and roast them over low heat in a frying pan. Slip in some crushed garlic and the juices come out sweet and aromatic. Let the mixture cook slowly over low heat to intensify the juices while the pasta cooks. Pour in the chicken juices, toss in the asparagus spears at the last moment, then mix with the cooked pasta. Season with plenty of freshly grounded black pepper and sea salt and a great lunch is served.
Here’s the recipe if you must.
1 chicken leg, deboned
2 tbsp olive oil
2 cloves garlic, crushed
8 cherry tomatoes
enough pasta for one person, linguine perhaps
10 mini asparagus spears, cut into short lengths
Preheat the oven to 150ºC.
Separate the skin from the deboned chicken leg and lay each flat on a baking tray lined with aluminium foil, taking care that they are far apart enough that the juices stay away from the skin. This way the skin becomes nice and crisp. Bake for 20 minutes or until chicken is done. If the skin isn’t crisp yet, grill till it is.
Let the chicken sit and cool so the juices ooze out.
In the mean time, heat the olive oil gently in a frying pan and then sweat the garlic and tomatoes till just on the verge of brown. This takes a while, so be patient.
Cook the pasta in plenty of salt water till al dente.
When the pasta is just about ready, pour the chicken juices into the frying pan and turn up the heat. Toss in the asparagus and stir till just cooked, about 30 seconds.
Now toss in the pasta and stir till the noodles are completely coated. Season well to taste with salt and pepper.
Turn onto plate, top with chicken and crispy skin and dig in!
I’d wanted to go to Peperoni for a while and was delighted when Misa wanted to check it out too. We had girly gossip over the most amazing truffle pizza where the truffle was earthy and almost buah keluak-like in flavour. The thin crust was excellent and freshly made, I how loved the flavours of yeast and bread and the crisp-chewy texture of the crust mingled and really made this pizza work. It’s not just the truffle and melted cheese, it’s also the excellent crust that made this pizza. It’s not quite perfect though, because the egg wasn’t runny as it should be. Still, a small defect. I’m going back for more soon!
It was a pity that the linguine vongole had an off day. The clams weren’t very fresh and it affected the whole dish. Such a waste since this dish is potentially such a winner. I hope they do this better the next time I get there!
6 Greenwood Avenue Hillcrest Park
Tel: 6465 6556
I had some orange zest and two egg yolks left over from my orange clove cake and knew that I had to take this rare opportunity to make pasta carbonara without having to contend with egg whites glaring malevolently at me every time I opened the fridge door. There was also some chorizo Mum brought back from (of all places) London, so the orange and smoked sausage turned the pasta into something decidedly un-Italian.
To make things slightly less sinful, I seared thick slices of zucchini on the grill and dressed it with a simple vinaigrette. The vinaigrette was something Mum took back from London (yes mums can be slightly eccentric too). If not, I’d just sprinkle a touch of balsamic or wine vinegar over and top with some crumbled sea salt and ground pepper.
5 slices of skinny chorizo, cut into thin strips
2 egg yolks
3 tbsp + extra parmesan cheese, grated
1 tbsp yogurt
zest of ½ orange
1 tbsp orange juice
Fry the chorizo in a dry pan over low heat till fat is rendered and chorizo is crisp. Set aside. Also set oily pan aside.
Boil the linguine in salted water till al dente.
In a large bowl, combine the egg yolks, cheese, yogurt and orange zest. Stir in the orange juice.
When the pasta is just about ready, warm the rendered chorizo oil. Drain the noodles and toss them in the hot oil. Immediately transfer to the eggy mixture and stir, stir, stir till the cheese melts and the sauce thickens and clings to the noodles.
Sprinkle over the chorizo bits and extra grated parmesan cheese.
Some nights I crave something very strong-tasting and assertive, food for non-date nights and when you really don’t care how many vampires or other nasties you scare away with your repellent breath. On nights like these, I cook something starting off rather innocuous: pasta with grilled courgettes and mozzarella. Things go up a notch with the addition of sharp rocket, but we’re hardly anywhere near the pongy breath zone. Slip in mustard to dress the pasta and the arrow of the pong-o-meter barely registers a tick upwards. Now add in the garlic and copious amounts of anchovies and we’re talking (with hand firmly over mouth)! Try it at your own risk, remembering that you have to like the ingredients before using them (silly!) and that you can always dial down the intensity by either using less of the ingredient or in the case of garlic, sauteeing it gently in olive oil before throwing it into the dressing. Are you game?
½ courgette, sliced into thick diagonals
2 anchovy fillets
2 cloves garlic, chopped
3 tsps prepared mustard
1 tsp balsamic vinegar
2 tbsp peppery extra virgin olive oil
1 generous handful rocket leaves
¼ ball of mozzarella, torn into rough strips
Heat a grill pan over the stove and grill the courgette slices on both sides till you get black bars on each side. Set aside and wrap in a piece of aluminium foil to keep warm.
Cook the linguine till al dente in unsalted water.
Get on with making the pasta dressing. In a mortar and pestle, grind the anchovy fillets and garlic to a paste, then stir in the mustard and combine well. Add a touch of balsamic vinegar, then a couple of good glugs of good olive oil. Taste and adjust the seasoning either with more mustard or more vinegar.
By now your pasta should be about done. Drain and toss in the dressing till well coated.
Assemble your dish. First the rocket leaves, then quickly flip over the noodles so that the rocket wilts slightly in the heat. Then the grilled courgette on top, followed by torn bits of mozzarella. Finish with a sprinkle of olive oil and the leftover dressing. (Go easy with the dressing, it’s very very salty). Devour.
As always, I hoped to finish up some things languishing in the fridge. I had two sad lemons and some fairly fresh coriander waiting around. A quick trip to the supermarket got me basil instead of the flat-leaf parsley I was hoping for, but rooting around in the freezer got me some butter and chopped shallots. I meant to have some kind of meat with this but was too tired to sort that out, so it was just chopped herbs and butter in this simple clean-tasting pasta. I’m sure this would go amazingly with some grilled fish, although DC thinks it’ll be phenomenal with lamb rack. We’ll just have to try both out before deciding!
1 generous knob butter
2 tbsp chopped shallots
good splash of dry vermouth, sherry or white wine
1 pack basil leaves, finely chopped
1 pack coriander leaves, finely chopped
zest of 1 lemon
Boil the linguine in plenty of salted water till just approaching al dente.
In a hot pan, melt the butter then gently saute the onions till slightly coloured.
Add the vermouth, turn up the heat and bubble till reduced by half.
Toss in the pasta, chopped herbs and lemon zest. Stir over low heat. If the pasta is not yet al dente, add a little of the water used to boil the pasta and stir till ready.
Check seasoning and serve garnished with a lemon wedge and a sprig of basil.
I was at the Tanglin area and thought I’d have some long sought-after time with myself. It’s not often that I get time alone so I treated myself to a good lunch at Oomphatico’s.
The decor is whimsical pink and gold with soft-cushioned, slightly fussy Victorian style chairs. It’s obviously geared towards trendy young mummies with designer prams: family friendly yet not overtly so.
I started with the watermelon, pomegranate and mint juice. It was a refreshing and imaginative blend that came in a fairly generous portion. It was a bit more smoothie than juice because of the watermelon pulp, sometimes I had to chew a bit. Not bad nonetheless.
My side salad came next and I was surprised by how generous the portion was. It wasn’t your typical run-of-the-mill mesclun. Rather than just limp lettuce, it also had various yummies like ripe avocado, sweet cherry toms and crunchy cucumber. The service was pretty attentive too because they asked if I wanted my main served immediately. Most places just plonk the main down whether you’re ready or not.
I asked for my linguine vongole with mussels and anchovy to come when I was done with the salad. It still came piping hot yet not overcooked, very well done on the service. At first I found it slightly tasteless but soon realised that the anchovies weren’t mixed in properly. It was a very pleasing combination of fresh clams and fresh mussels too, not the usual tough frozen New Zealand greenlip stuff. I liked how they were generous with the flat leaf parsley too. A winner.
I ended off the meal with a latte. Too bad it was tiny, watered down and the only overpriced thing I had here. A let down to an otherwise excellent meal.
This is another dish inspired both by hunger and by the need to clear out stuff from the fridge! I had a few button mushrooms that were getting past their prime, lots of curly parsley and a red chilli that was slowly drying up in the fridge. Being very hungry, I only had time enough to boil pasta and make sure the sauce was ready by the time it was al dente.
2 rashers streaky bacon, cut into strips
3 mushrooms, sliced
½ cup curly parsley, chopped
1 red chilli, chopped coarsely
Boil the pasta in plenty of salted water till al dente.
In the mean time, fry the bacon in a non-stick pan till browned. Add the mushrooms and keep frying till brown.
Toss in the chilli and cook for half a minute, then add the parsley and stir for a few seconds.
The pasta should be cooked by now. Toss in the pasta and stir till pasta is well coated. Add a bit of cooking liquid if it’s too dry. Alternatively you can add oil if you’re not watching your weight.
Season to taste. Hurry up and eat already!
Note: If you prefer, either leave out the chilli or remove the seeds to make it less hot.