Category Archives: Worcestershire sauce

Recipe: Spaghetti Nero Amatriciana

Spaghetti Nero Amatriciana
Spaghetti Nero Amatriciana

Ingredients;

225g spaghetti nero (or your favourite dried pasta)
120g of streaky bacon
1 onion
Half a dried chipotle chilli
400g can of chopped tomatoes
Olive oil
Salt
Pepper
Worcestershire Sauce
Some chopped parsley and freshly grated parmesan (or pecorino) for garnish

Serves 3


My thanks to Kat, who mentioned this as one of her favourite dishes in our recent prize draw, it wasn’t a dish I was familiar with so I Googled it, liked the look of the dish and found a recipe here, which I’ve adapted a little to make it my own.

It was only later when I was researching a little more I discovered this Wikipedia article which gives great information about the origins of the dish and a list of more “authentic” ingredients, which included pigs cheek. While I’m growing more adventurous in both my cooking and eating, I think I’ll stick to the streaky bacon substitution for now :)

Start by thinly slicing the onion and chopping the bacon into strips between half a centimetre and a centimetre across. Then take your chipotle chilli and cut it in half, discard the seeds and chop half of it as finely as possible. If you don’t have chipotle chilli available you could use a whole fresh chilli or about half a teaspoon of chilli flakes instead.

Next heat some olive oil in a pan and fry the bacon on a medium to low heat until it begins to crisp at the edges. Now add the onion and chilli. Cook on a low heat until the onion begins to caramelise, this will take about fifteen to twenty minutes.

Add the chopped tomatoes and sugar and stir this together. Bring this to a very gentle simmer and allow it to thicken for another fifteen to twenty minutes.

Taste it and season to taste with salt and pepper and a dash of Worcestershire sauce.

When I made this first, we served and ate straight away, there was a portion left over which I planned to eat for my lunch the next day. I was pleasantly surprised to find that the flavours had come together much better after the sauce had been cooled and left overnight in a sealed container in the fridge. It seemed to bring out the smoky flavour of the chipotle and this blended with the bacon much better. Don’t get me wrong, it was still delicious immediately after cooking but in future I will make the sauce the day before and store it in the fridge overnight before eating.

So the next day, prepare and cook your pasta as per the instructions. The pasta pictured above is spaghetti nero, the taste is very similar to regular pasta however it has been coloured with squid ink during the manufacturing process and gives a different visual aspect to the dish.

While the pasta is cooking, gently reheat the sauce. Once the pasta is ready, plate it with a generous serving of sauce, some freshly grated parmesan (or pecorino) cheese and some chopped flat leaf parsley for garnish.

Recipe: Caesar Salad Dressing

a jar of Caesar salad dressing
a jar of Ceasar salad dressing

Ingredients;

3/4 cup low fat mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1 clove of garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup parmesan cheese, grated
2/3 cup of milk
1 tablespoon white wine vinegar
1 level teaspoon smooth French mustard
1 anchovy fillet, minced

Makes approx 300ml

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Caesar salad dressing has gotten a bad reputation in the last few years as being extremely fattening. In truth it is quite fattening but part of the reason that it has earned this reputation is actually nothing to do with the dressing itself and more to do with fast food chains and the eaters’ own lack of self control, or more precisely, lack of portion control.

So in order to restore the balance a bit and also because it’s something I like, I recently went about looking into some recipes so I could make it at home and not buy the bottled ones with god only knows what in them.

The result of roughly 6 hours of research is this recipe, there are elements of a lot of different recipes that I found online in this and one of these days I may even decide to make my own mayonnaise to remove that unknown from the recipe, in the meantime I’ll stick with a low fat mayonnaise. Oh, and if you think that makes a difference to the taste by all means use full fat but I don’t find it lacking in anyway as it is 😉

So onto the preparation, this really is easy to make, but there are a few little tips I’ll give you to make the result even better.

As with most recipes the better the quality of the ingredients, the better the result, but even more so when it comes to salads and dressings. If you can get your hands on a more mature Parmesan cheese, do so. A good 24 or 36 month old will make a world of difference.

For the garlic, I use a garlic press and then chop the pressed garlic as finely as possible, there is nothing worse than the look on a guest’s face if they get a lump of fresh garlic in their salad. It’s only momentary but best avoided!

The anchovy can be equally as strong as the garlic, so I’ll go back and forth across it with a knife until it’s all stuck to the blade then scrape it off and repeat at least two or three times. The rest of the recipe is so quick it’s worth spending at least five minutes on both the garlic and anchovy to avoid “the face”!

Now once you have all the ingredients prepared, just mix everything (except the milk) together well then add the milk slowly until you get the consistency you prefer.

Pour this into a sterilised glass jar or bottle and store it in your fridge until you’re ready to use it. It should keep in the fridge for 2 weeks, just remember to shake the jar well before using it.

Recipe: BBQ Sauce

BBQ Sauce
BBQ Sauce

Ingredients;


1 medium onion, peeled and quartered
10 cloves of garlic, peeled
2 fresh chillies, stalks and seeds removed
Olive oil

10 sprigs of fresh thyme, leaves picked
10 sprigs of fresh rosemary, leaves picked
Small bunch of fresh coriander
10 bay leaves
1 teaspoon cumin seeds
2 tablespoons fennel seeds
2 tablespoons smoked paprika
6 cloves
Zest of 2 oranges

Juice of 2 oranges
200g soft brown sugar
1 tablespoon of Molasses
6 tablespoons balsamic vinegar
200ml tomato ketchup
2 tablespoons Worcestershire sauce
2 teaspoons English mustard
200ml apple juice
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

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Continuing on from the BBQ Rub last week we have the second crucial element for making great BBQ meat, the sauce! This recipe makes about 750ml of sauce so make sure you have a few glass bottles or jars available to sterilise and store it, unless you’re planning to use it all in two or three days. Why make such a large quantity? Easy, it takes just as long to make half the amount and you’ll want to have it again and again so why not make plenty to start with :)

There are a lot of ingredients so before you begin, take them all out and prep them, I find this helps me to make sure I don’t accidentally forget something.

To start, take your onion, garlic and chillies and blitz them together in a blender or food processor until you have a paste. Then take a pan add some olive oil and get it on to a low heat. Add the paste and fry it for about 5 minutes.

While that’s happening take your thyme, rosemary, coriander, bay leaves, cumin, fennel, paprika and cloves place them in your blender or food processor. Next add the orange zest, you don’t wan’t the pith (white bit) and blitz this to a purée.

Once the paste has had it’s five minutes add the purée and cook for another minute. Next add the sugar and molasses, stir them in well and continue to cook it for another few minutes until the sugar dissolves and you have a thick brown paste.

Now add 285ml of water stiring it in well and let it heat slowly for another two or three minutes. Now add all the remaining ingredients, stir it well and bring the lot to the boil. Now take a deep breath, turn the heat down a little and let it simmer for about five to ten minutes until the mixture starts to thicken a little.

Grab a large bowl and a sieve and pour the sauce through the sieve (depending on how thick it has gotten you may need to “encourage” it with the back of a spoon) into your bowl to filter out the larger bits, and throw away the bits left in the sieve. Repeat this process a couple of times until you’re left with a silky smooth looking sauce.

Leave it to cool completely. Then either, use it straight away like a glaze (just brush it over your meat of choice in the last few minutes of cooking) or pour it into your sterilised glass jars or bottles to stored for use later.

How do I sterilise glass jars or bottles?

The easiest way I’ve found is to fill the kitchen sink with boiling water from the kettle and submerge the jars/bottles and their lids in it for about ten minutes. Once you remove them add the sauce immediately and get the lids on tight.

Once they cool they can be stored in a cool dark place or the fridge. The sauce should keep for about six months.

Oh and just to keep it in perspective, this recipe should be enough to do about eight full racks of back ribs. But we’ll get into that more on Friday, so y’all come back now! :)