crab and fennel pasta with chilli, anchovy and lemon pangrattato

A beautiful taste of late Summer.  Crab and fennel are a perfect match and great with pasta.  Top this with a lovely chilli, anchovy and lemon pangrattato and a scattering of herbs and you have a dish ideal for alfresco dining enjoying the last of the Summer sun.  

Pangrattato is Italian for breadcrumbs - fried up with a bit of olive oil to top your pasta or risotto dishes - and a much cheaper alternative to Parmesan.  Crab and any kind of fishy pasta does not work with Parmesan anyway it just seems to 'clash' and become a bit cloying.  The pangrattato adds a crunchy, spicy bit of texture which works well against the soft, delicate pasta flavours.  

Let me know how you get on - I hope you enjoy - this is one of my favourite pasta dishes.  

preparation time:  10 minutes
cooking time:  15-20 minutes
serves 2-3 

recipe by:  chip butties and noodle soup 

crab and fennel pasta with chilli and lemon pangrattato

ingredients:

100-170g cooked white crab meat - I used fresh Cornish white crab meat, but tinned is also fine.
1 fennel bulb - chopped/sliced - I cut my in chunky, lengthways slices
1 clove garlic - crushed
400g chopped tinned tomatoes
1 tsp fennel seeds
2 tbs olive oil 
200g dried pasta - I used spaghetti 
handful of chopped fresh herbs - a mix of basil and parsley works really well here
salt and pepper to taste

for the pangrattato:

100g white breadcrumbs (whizz up in food processor or tear/chop up - I left mine quite chunky)
2 tbs olive oil
3-4 anchovies
1 tsp chilli flakes
zest of 1 lemon 

method:

1. heat 2 tbs of olive oil in a pan, add your fennel seeds and garlic and fry for a minute or two before adding your chopped fennel.  
2. cook for about 5 minutes until your fennel has softened then add your tinned tomatoes.
3. simmer and let your sauce reduce for about 10 minutes or so to make sure the fennel has softened well.  Add a splash of water if it looks like it may be drying out.
4. add your pasta to a large, salted pot of boiling water and cook until al dente (about 10 minutes but check by tasting a bit to see if it's ready).  
5. while the pasta and sauce are cooking fry off your breadcrumbs/pangrattato with 2 tbs olive oil, anchovies, lemon zest and chilli flakes until crisped up and lightly golden.  
6. when the pasta is done, drain and add to the pasta sauce along with your cooked crab meat - stir until well mixed - this also helps the sauce stick to the pasta as the starches are released from the stirring.  
7. check for seasoning and finish off with the chopped fresh basil and parsley, a squeeze of lemon juice and a large sprinkling of the pangrattato.  Enjoy! Preferably outside, in the late Summer sun :-) 

As always your comments are most welcomed.  I would love to know your thoughts and if you try any of my recipes.  Happy cooking, and thanks for stopping by.  

I have entered this recipe into 

 cooking with herbs hosted by Karen at Lavender and Lovage

 Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

and Four Seasons Food hosted by Delicieux and Chezfoti

roasted cauliflower with garam masala and fennel seeds

A recipe inspired by Beth at OMG Yummy and her roasted cauliflower, and my new veg box from abel and cole. So combining inspiration with a craving for a dish using Indian spices here is my recipe for roasted cauliflower with garam masala and fennel seeds.  This recipe uses the leaves of the cauliflower too - so more nutrients and less food waste! A great vegetarian dish on its own, but also works well as a side dish with a selection of others curries. If you are looking for curry recipe ideas check out my tomato and coconut lentil dhal curry. I think this would go really well with the roasted cauliflower.  I hope you enjoy - let me know what you think....

Serves: 3-4 as a side dish
Preparation time: 5-10 minutes
Cooking time: 25-30 minutes
Recipe author: chip butties and noodle soup

Ingredients:
1 cauliflower (leaves finely chopped and cauliflower divided into florets)
2 cloves garlic chopped
2 tsp garam masala
2 tsp fennel seeds
2 tbs oil
Salt and pepper to taste

Instructions:

1. Preheat the oven to 190C
2. Add the prepared cauliflower to a roasting tin then toss in the oil, garlic and spices. Add about 1/2 cup of water to the pan to add a little bit of steam to the cooking process.
3. Roast for 25-30 minutes until nice and crunchy on the outside and soft and tender in the middle. 
4. Serve as a side dish or a vegetarian main  - I mixed it with some plainly cooked rice. As I am a chilli fiend I would also serve with a dash of hot and sweet chilli, garlic and ginger jam.  This is of course entirely optional! 

capelli d'angelo (angel hair pasta) with mussels, fennel & chorizo

 

 

This is a quick and easy pasta dish - ready in about 15 minutes - the capelli d'angelo (angel hair pasta) only takes about 3 minutes to cook.  I love mussels, but you could easily substitute these for prawns, clams or even tinned tuna.  The smokiness of the chorizo works really well with the aniseedy fennel and mussels.  I hope you enjoy - a really light and "Summery" pasta dish.  I am still being hopeful about the Summer......

Serves 3-4

ingredients:

1 bulb fennel thinly sliced
2 cloves garlic crushed
100g chorizo sliced
250g cooked and shelled mussels (if you are cooking your mussels from fresh make sure your follow proper guidelines - how to prepare and cook mussels)
2 400g tins chopped tomatoes
1 handful frozen petit pois/peas
2 tbs olive oil
1 red chilli or 1 tsp chilli flakes
zest of 1 lemon
salt and pepper to taste
400g capelli d'angelo (angel hair pasta)

method:

• get all your ingredients together then heat a frying pan with the olive oil. 
• when hot add the chorizo, garlic, chilli, lemon zest and fennel - cook for about 4-5 minutes until softened. 
• next add the tinned tomatoes and cook for about 10 more minutes until reduced and thickened up a bit.
• in the last few minutes add your pasta to a pan of boiling, salted water and the mussels and petit pois into the sauce. 
• drain your pasta after checking it's done - this takes about 3 minutes -  then add to the sauce and stir until well coated. 
• check the seasoning and if you want finish with a squeeze of lemon juice.  Serve with a simple green salad and crusty bread. 

za'atar roast potatoes

 

 

I have been intending to cook with za'atar for sometime now, but wasn't sure where to start.  This is a really simple but effective recipe with loads of flavour. This can be served with your usual Sunday roast to spice it up, or with a stew or casserole. I served it recently with my tomato and coconut lentil dhal curry which worked really well. 

Za'atar is a Middle Eastern spice mixture.  Although there are many variations it will usually contain sumac (a citrussy red berry), sesame seeds and herbs.  The mix I use in this recipe contains sesame seeds, sumac, thyme, cumin, coriander, fennel and salt.

serves 2-3 as a side dish
preparation time:  5 minutes
cooking time:  30-45 minutes


ingredients:

500g potatoes
2 tbs za'atar
3-4 whole garlic cloves peeled
3 tbs oil

• preheat oven to 200C

• clean and chop potatoes into wedges

• add oil, potato wedges and garlic cloves to a roasting tin and stir until well coated

 

• add to preheated oven.

• about half way through (about 15-20 minutes) remove the potatoes from the oven and add the za'atar to the potatoes.  Mix thoroughly and continue cooking.

 

• the potatoes are done when cooked through and nice and crispy on the outside.

 

 

 

 

tomato and coconut lentil dhal curry

Recipe:  tomato and coconut lentil dhal curry

 

 

This is a healthy, comforting dish that you just know is doing you good when you eat it .  Flavoured with immune boosting ginger, garlic and chilli this curry is great for a cold winter evening.  Inspired by an Indian dhal (also spelt dal, daal, dahl) a lentil stew which is a staple of the Indian diet.  Packed with protein - this makes a great vegetarian main dish. 

I love curries and chilli and get a bit distracted if I don't get my daily chilli fix in at least one of my meals.  I have heard there is such a thing as chilli addiction.......
You can obviously add more or less chillies depending on their strength and your preference. 

preparation time:  10 minutes
cooking time:  1 hour
serves 4
author:  chip butties and noodle soup

ingredients:

2 cup green lentils (or lentil of choice - but remember to follow your packet cooking instructions as it may be different from mine)
2 tin chopped tomatoes
6 tbs dessicated coconut
1 chopped onion
2 tsp fennel seed
2 tsp coriander seed
2 tsp cumin seed
2 tsp mustard seed
2 tsp turmeric
2 bay leaves
4-5 cloves garlic crushed
4-5 chillies
3 inches grated ginger
1 tbs oil
1 litre boiling water or veg stock
salt and pepper to taste

• wash lentils thoroughly in cold water then add to a pan with cold water and the turmeric and boil uncovered for 15 minutes
• while this is happening add the oil to another pan and when hot add the chopped onion.  Fry until golden brown and caramelised. 
• when the onions are browned add the spice seeds and bay leaves and fry for a few minutes to release the flavour.

• then add the ginger, garlic and chillies and continue to fry for a few minutes before adding the  tomatoes and dessicated coconut.

• stir this together and top up with about 1 litre of boiling water or stock

• simmer for about an hour - until the lentils are soft.

 

 

• add salt and pepper to taste
• this can be served with rice, flat bread or potatoes.  I served this with simple boiled white rice and my za'atar roast potatoes

I have just updated this from an earlier post as a recipe to be shared as part of The Ordinary Cook's food poverty challenge for May 2013.  The aim is to create a family meal for 4 for less than £3.   This recipe comes in on budget and is really healthy and tasty too. 

The Ordinary Cook Food Poverty Challenge

 

For more information about food poverty and current initiatives to raise awareness check out live below the line and www.globalpovertyproject.com

I hope you enjoy the recipe and let me know how you get on...

pasta with sausage, caramelised onion, petit pois, fennel seed & pecorino sardo

 

 

 

 

 

pasta with sausage, caramelised onion, petit pois,fennel seed & pecorino sardo

This is a quick dinner idea with lots of tasty, punchy flavours and textures.  The pecorino sardo (a hard sheep milk cheese from Sardinia) adds a salty taste which contrasts well with the sweetness of the petit pois and caramelised onion.

This is really easy and will be ready in less than 30 minutes.  This would also be good with a bit of fresh chilli thrown in but I need to refrain sometimes from adding chilli to everything!

ingredients

serves 2-3

4 good quality pork sausages
1 tin chopped tomatoes
1 chopped onion
2 crushed garlic cloves
1 tbs olive oil
100g petit pois
1 tbs chopped sage leaves
1 tbs fennel seeds

200-250g pasta (tagliatelle or linguine work well with this recipe)
pecorino sardo (parmesan would work just as well as a substitute)
salt and pepper to taste

• Remove skins from sausages and break into small pieces before frying off in the olive oil with the chopped sage. 
• When sausages are browned add onions and continue to fry until they are caramelised
• Add fennel seeds and crushed garlic cloves - cook for a few minutes before adding the tinned tomatoes.
• Simmer for about 20-25 minutes until the sauce is thickened up and the sausage pieces cooked through.
• With 10 minutes to go cook the pasta according to packet instructions
• 2 minutes before the end throw in the petit pois and check for seasoning 
• Drain pasta and mix in with the sauce - top with the grated pecorino sardo