What if it was pasta? EP3: stegt flæsk Ingredients: 6 pieces of pork belly 1 tsp olive oil 250 grams of pasta 25 g butter 18 g (¼ cup) plain flour 250 ml (1 cups) milk ½ tsp salt ½ cup flat-leaf parsley, freshly ground black pepper Instructions: 1. Melt butter in a saucepan over medium heat. 2. Whisk in flour and cook for 1 minute. 3. Slowly whisk in cold milk. 4. Simmer, stirring constantly, until sauce thickens to desired consistency. 5. Season with salt and pepper. 6. Stir in parsley. 7. Set sauce aside and begin cooking the pasta 8. Meanwhile fry the pork belly in a pan until crispy 9. Once pasta is cooked transfer to a new pan withhalf of the sauce and a cup of the pasta water. Continue to cook using more sauce if needed. 10. Add the chopped pork belly at the end #whatifitwaspasta #dinner #recipe #pasta #stegtflæsk #fyp

What if it was pasta? EP2: French Onion Soup Ingredients: 4 brown onions, cut lengthways 20 g butter 1 cup beef stock 220g luma rigate 1 bunch Kale, roughly chopped 1 tsp balsamic vinegar 1 tsp flour salt and pepper Instructions: 1. Add the onions, butter and thyme to the pot on low medium and sweat the onions for 15-20 minutes 2. At this stage begin cooking the pasta 3. Once cooked though add the balsamic and continue to cook for 2 more minutes before adding the flour to the pot and stir though 4. Add the beef stock and the kale and cook further until the pasta is ready 5. Add the pasta straight into the pot #fyp #whatifitwaspasta #dinner #recipe #frenchonionsoup

What if it was pasta? EP1: Chicken Caesar Salad THE SERIES THAT NO ONE NEEDS. BUT YOU'RE GOING TO GET ANYWAY. I decided to start pretty easy here, but no one's safe. Up next French onion soup... #dinner #recipe #whatifitwaspasta #pasta #fyp

Moorabool Valley Corn Fed Duck with Crispy skin from @aurumpoultryco with red wine jus and duck fat potatoes Ingredients: 2 Moorabool Valley Corn Fed Duck breast 2 potatoes 1 sprig of rosemary For the red wine jus 1 tablespoon butter 1 shallot, finely chopped 1 tablespoon tomato paste 1 cup chicken stock 1/2 cup red wine 1 teaspoon flour Salt and pepper to taste Instructions: For the duck fat potatoes: 1. Cut the potatoes into the desired size 2. Cook in bolied water until a fork easilly presses through the potatoes 3. Once cooked strain and set aside on a rack ready to finish in the duck fat 4. Once duck is cooked in the following steps add the potatoes to the same pan to crisp them up with the rosemary and get all that awesome duck fat. For the crispy duck breast: 1. Place duck breast uncovered in a fridge overnight, skin side up. This will suck out the moisture and make it extra crispy. 2. Remover from fridge 60 minutes prior to cookin. 3. Place into a non-stick pan cold and gently bring the temp up. In this case it was 4 minutes on the skin side, flip once and 1 minute on the other side. 4. Place on rack in a warm spot until serving For the red wine jus: 1. Heat the butter in a saucepan over medium heat until melted. 2. Add the finely chopped shallot to the saucepan and sauté until it becomes translucent, about 2-3 minutes. 3. Stir in the tomato paste and cook for another minute, stirring constantly. 4. Pour in the red wine and bring to a simmer. Allow it to cook for about 5 minutes, or until the volume reduces by half. 5. Add the chicken stock to the saucepan and bring the mixture back to a simmer. Let it cook for another 10 minutes, allowing the flavors to meld together. 6. Strain the jus through a fine sieve to remove any solid bits, and place back into the pan to continue reducing. 7. Mix the flour with a little water to make a slurry. Slowly pour the slurry into the saucepan while stirring continuously until the desired thickness is achieved. Allow the sauce to simmer for a few more minutes to cook out any raw flour taste. 8. Season the jus with salt and pepper to taste. #dinner #duckbreast #duckfatpotatoes #MooraboolValleyCornFedDuck #AurumPoultryco

Rigatoni Carbonara with Guanciale and Pistachio - You can make your own pistachio paste, or just buy it as I did. - The guanciale fat has a low smoke point so keep an eye on it. - Place a wooden spoon between the stainless pan and the boiling pot to let steam escape and ensure it doesn’t get too hot. - The egg mixture never touches a flame. It’s just the residual heat. - This is best served immediately - It’s hard to use this method for more than 2 – 4 people
 Ingredients: * 300g (10.5 ounces, about 2⅔ cups) Rigatoni * 100g (3.5 ounces) guanciale, large cigar shape dice * 4 egg yolks * 50g (1.75 ounces) pecorino romano, finely grated * 10g (0.35 ounces) fresh pepper, cracked * 1 tsp pistachio paste * 1 handful pistachio, rough chopped for garnish Instructions: Prepare the Ingredients: * Bring a pot of water to a boil and add rigatoni. * Remove rind and pepper part from guanciale and cut into cubes the size of your thumbnail. * In a bowl, whisk together the egg yolks, pecorino Romano, cracked pepper, and pistachio paste. Cook the Guanciale: * In a cold pan, add the cubed guanciale and bring the heat up slowly. Allow the fat to melt away and the pork to crisp up. Prepare Carbonara Sauce: * Once the guanciale is crisped up, remove the pieces from the pan and set them aside, keeping the fat in the pan warm. * Create a double boiler by placing the stainless bowl with the egg mixture over the boiling rigatoni. Use a wooden spoon between the bowl and the boiling pot to prevent it from getting too hot. * Whisk the egg mixture until it starts coming together, adding a small amount of pasta water to the mixture. * Slowly whisk in ¾ of the reserved guanciale fat. Assemble the Carbonara: * When the rigatoni is cooked, transfer it to the bowl with the egg mixture over the double boiler setup. Add pasta water as needed to achieve desired consistency. * Add in the pieces of guanciale and possibly some more pasta water if needed. * Toss the rigatoni with the sauce until well combined. Serve: * Serve the Rigatoni Carbonara with fresh cracked pepper and pecorino Romano on top. * Garnish with rough-chopped pistachios. #fyp #dinner #pasta #datenight #carbonara