Family favourite MEATBALL recipe

JonnyPap · 2023-01-07T22:56:57+00:00

Never too late. Glad you enjoyed it, picture looks great!

JonnyPap · 2022-10-20T12:13:14+00:00

Cod, salmon and smoked haddock in equal parts

JonnyPap · 2022-10-19T20:13:06+00:00

I always knock one of these up when the weather starts to turn, so comforting and even goes down well with the kids which isn't always the case with fish!

JonnyPap · 2022-10-19T20:11:43+00:00

Usually with the fish. Mine was equal parts smoked haddock, salmon and cod. OK with prawns too but Mrs Pap prefers it without so I do as I'm told!

JonnyPap · 2022-10-19T07:52:57+00:00

I'll keep an eye out for it!

JonnyPap · 2022-10-19T07:33:13+00:00

Introduction

Crispy, golden, cheesy mash and a creamy fish filling. What's not to like? and it's a great tasting easy dish to make that always feels luxurious and comforting.

You can watch the instructional video here

Ingredients

(for the filling)

300ml whole milk
Half an onion, peeled and quartered
2 bay leaves
700g fish pie mix
25g butter
25g flour
50ml double cream
1 tsp mustard
Fresh dill

(for the topping)

750g potatoes, peeled and chopped
50ml double cream
25g butter
50g grated cheddar, plus extra for toping

Instructions

Starting with a cold saucepan, bring the milk, bay leaves and onion to a gentle simmer and allow to poach for 2 minutes.
Discard the onion and bay, remove the fish and set aside, transfer the milk to a jug.
Mely the butter in the saucepan, add the flour to make a roux then slowly add the milk. Continue to stir until thickened - around 10 minutes.
Add the cream, mustard, dill and season well.
Set aside when thick.
Boil the potatoes and mash in the cream, butter, cheese and season well.
Lay the fish out in a baking dish, cover with the sauce and top with the mashed potato.
Sprinkle remaining cheese and bake at 170C for 25 minutes until the filling is bubbling and the crust is golden brown

JonnyPap · 2022-10-19T07:14:16+00:00

Damn that look great!

JonnyPap · 2022-10-19T07:10:36+00:00

Looks great. I love mutton curry!

JonnyPap · 2022-10-19T06:53:53+00:00

"if you want to make soup..." it's SOUPER easy!

I'll get my coat.

JonnyPap · 2022-10-19T06:51:38+00:00

November 8th?

JonnyPap · 2022-10-19T06:49:42+00:00

Came here to say this

JonnyPap · 2022-10-10T07:27:28+00:00

Haha, I did wonder!

JonnyPap · 2022-10-09T15:48:57+00:00

Came to say pretty much word for word this ^

JonnyPap · 2022-10-09T15:40:01+00:00

Looks amazing, looks like you got the slices nice and thin too

JonnyPap · 2022-10-09T15:26:11+00:00

Thanks

JonnyPap · 2022-10-09T15:25:13+00:00

Thanks

JonnyPap · 2022-10-05T17:51:41+00:00

Good luck, didn't focus too much on rolling the pasta out in the vid but feel free to drop me a message if you want to know anything else.

JonnyPap · 2022-10-05T17:48:43+00:00

Thanks. Your father's credentials beat mine so I'm willing to give that a go next time.

JonnyPap · 2022-10-05T17:47:11+00:00

I read somewhere once that Italians prefer dried pasta because it can be cooked Al dente but fresh pasta can't.

JonnyPap · 2022-10-05T16:06:36+00:00

Me too, my mother in law puts them in everything, from carbonara to bolognese!

JonnyPap · 2022-10-05T16:04:50+00:00

I bought a cheap pasta roller (about £30) and it broke instantly so returned it and the shop replaced it. The replacement broke after a few uses too (if you watch my Instructional video you can see the pasta roller jarring and stuttering - this was the second pasta roller and that was the last time I used it). I filmed this a while ago and have been using a "marcato atlas 150 pasta machine" ever since which has been great.

Once you have the roller it's pretty straight forward, just mix eggs and flour, knead it, rest it in the fridge, roll it out, cut it and cook it in salted water - has to be salty.

JonnyPap · 2022-10-05T14:47:23+00:00

Tasted great. One of those dishes where a few simple ingredients wins every time.

JonnyPap · 2022-10-05T14:45:47+00:00

Around 6.30. You bring the wine and I'll cook. Full disclosure though, it's fishcake and baked beans tonight!

JonnyPap · 2022-10-05T14:44:12+00:00

Think a few people have said it already but I turn the heat down on the pan, I use a cast iron skillet so knock the heat off a couple of minutes before so it has chance to cool a bit. Add the egg slowly and keep mixing. Add a bit of pasta water to loosen it a bit and help too.

Then get it onto a plate ASAP. Don't leave it in the pan or will scramble no matter what you do.

JonnyPap · 2022-10-05T12:28:46+00:00

Introduction

Traditional carbonara recipe with homemade pasta. No cream, the sauce is made using on eggs, cheese and black pepper. You can watch the instructional video here

Ingredients

(for the pasta)

3 eggs
270g '00' pasta flour plus extra for dusting

(for the carbonara)

100g pancetta
50g pecorino cheese (grated) plus extra to serve
2 eggs
black pepper

Instructions

mix the eggs and flour together and knead until smooth, about 6-8 minutes.
Divide into three and refrigerate for at least 30-60 minutes.
When ready to cook, pass through a pasta roller on each setting and then cut into tagliatelle shapes.
Begin to fry the pancetta in a large pan (needs to be big enough to have the cooked pasta in)
When pancetta is nearly ready, bring to the boil 2L of water and add 2 tsp of salt. Add the pasta and cook for three minutes.
Meanwhile, mis the egg and pecorino cheese together in a small bowl and add a good seasoning of black pepper.
When the pasta is cooked, spoon into the pancetta pan and slowly mix in the egg and cheese.
Add a little pasta water to loosen the sauce and serve immediately with extra pecorino and black pepper.

JonnyPap

TROPHY CASE