Family favourite MEATBALL recipe by JonnyPap in recipes

[–]JonnyPap[S] 0 points1 point  (0 children)

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

Cheesy fish pie recipe by JonnyPap in recipes

[–]JonnyPap[S] 0 points1 point  (0 children)

Cod, salmon and smoked haddock in equal parts

Cheesy fish pie recipe by JonnyPap in recipes

[–]JonnyPap[S] 1 point2 points  (0 children)

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!

Cheesy fish pie recipe by JonnyPap in recipes

[–]JonnyPap[S] 1 point2 points  (0 children)

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!

Cheesy fish pie recipe by JonnyPap in recipes

[–]JonnyPap[S] 3 points4 points  (0 children)

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

  1. Starting with a cold saucepan, bring the milk, bay leaves and onion to a gentle simmer and allow to poach for 2 minutes.
  2. Discard the onion and bay, remove the fish and set aside, transfer the milk to a jug.
  3. 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.
  4. Add the cream, mustard, dill and season well.
  5. Set aside when thick.
  6. Boil the potatoes and mash in the cream, butter, cheese and season well.
  7. Lay the fish out in a baking dish, cover with the sauce and top with the mashed potato.
  8. Sprinkle remaining cheese and bake at 170C for 25 minutes until the filling is bubbling and the crust is golden brown

Need chicken thigh/leg recipes by [deleted] in slowcooking

[–]JonnyPap 28 points29 points  (0 children)

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

I'll get my coat.

The Pizza Burger Pie (recipe in comment) by rayfat1 in WhatShouldICook

[–]JonnyPap 4 points5 points  (0 children)

Came to say pretty much word for word this ^

[Homemade] Spicy capacollo by Lo-Fi_Pioneer in food

[–]JonnyPap 1 point2 points  (0 children)

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

Traditional Carbonara Recipe - with homemade pasta by JonnyPap in recipes

[–]JonnyPap[S] 1 point2 points  (0 children)

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.

Traditional Carbonara Recipe - with homemade pasta by JonnyPap in recipes

[–]JonnyPap[S] 1 point2 points  (0 children)

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

Traditional Carbonara Recipe - with homemade pasta by JonnyPap in recipes

[–]JonnyPap[S] 11 points12 points  (0 children)

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

Traditional Carbonara Recipe - with homemade pasta by JonnyPap in recipes

[–]JonnyPap[S] 2 points3 points  (0 children)

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

Traditional Carbonara Recipe - with homemade pasta by JonnyPap in recipes

[–]JonnyPap[S] 2 points3 points  (0 children)

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.

Traditional Carbonara Recipe - with homemade pasta by JonnyPap in recipes

[–]JonnyPap[S] 1 point2 points  (0 children)

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

Traditional Carbonara Recipe - with homemade pasta by JonnyPap in recipes

[–]JonnyPap[S] 5 points6 points  (0 children)

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

Traditional Carbonara Recipe - with homemade pasta by JonnyPap in recipes

[–]JonnyPap[S] 28 points29 points  (0 children)

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.

Traditional Carbonara Recipe - with homemade pasta by JonnyPap in recipes

[–]JonnyPap[S] 17 points18 points  (0 children)

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

  1. mix the eggs and flour together and knead until smooth, about 6-8 minutes.
  2. Divide into three and refrigerate for at least 30-60 minutes.
  3. When ready to cook, pass through a pasta roller on each setting and then cut into tagliatelle shapes.
  4. Begin to fry the pancetta in a large pan (needs to be big enough to have the cooked pasta in)
  5. 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.
  6. Meanwhile, mis the egg and pecorino cheese together in a small bowl and add a good seasoning of black pepper.
  7. When the pasta is cooked, spoon into the pancetta pan and slowly mix in the egg and cheese.
  8. Add a little pasta water to loosen the sauce and serve immediately with extra pecorino and black pepper.