I’ve said before on this blog that nobody – and I mean nobody – does simplicity in food like the Italians. I’ve mentioned it before in my Venetian Bigoli recipe, Italians will take very few ingredients that all sing together harmoniously and utilise them in the simplest yet most effective way. In fact, looking at … Continue reading TOMATO & ROCKET FUSILLI WITH LEMON
The simplest pasta dishes are often times the best. Nobody can deny the siren call of a big bowl of wobbly pasta and the damn thing is even more tempting when the sauce takes less time to cook than the pasta does. So this whole thing is pan to mouth in under 10 minutes. What … Continue reading SUNDRIED TOMATO & ANCHOVY PENNE
‘I’ve also consumed this with an unreasonable amount of garlic bread. But I’m gross’. ‘Basic’ is an ugly term in our Instagram 2K17 generation, isn’t it? It conjures images of girls who (want to) look like Kylie Jenner referring to something as subpar. Not on their level. Simply not good enough. Well this is a … Continue reading BACON TOMATO ORZO
‘Stop bullying anchovies. They’re wonderful’. Italians have always done it better than us when it comes to food. That’s with no disrespect to our fish and chips, bangers and mash, stews and what not – but when it comes to resourceful cooking, Italians just get it. I have always found this. I mean, I’ve never been … Continue reading VENETIAN BIGOLI
New York Meatballs & Quick Marinara Sauce. Moving meditation are two words that I was hesitant to start this blog post with, however sometimes this is exactly the relief that cooking gives me. I have written a post about mindfulness in cooking before with a risotto recipe, but I genuinely believe there are a lot … Continue reading NEW YORK MEATBALLS & QUICK MARINARA SAUCE
No Sauce Steak Tagliatelle with Mushrooms and Black Olives. Quality not quantity. It’s one of the most overused phrases in English dialect however in the world of cooking, it could not be more accurate. I think it’s a Kitchen rookie theory that the best recipes are the most elaborate ones. Ones that bring in a … Continue reading NO SAUCE STEAK TAGLIATELLE WITH MUSHROOMS & BLACK OLIVES
Lardon Penne. I love a good de-glaze. There’s something about pouring a liquid into a hot pan and hearing that firework crackle of the pan that makes me feel that I’m about to get some seriously syrupy sauce that you just can’t get out of cracking open a jar. It’s a very simple way of … Continue reading LARDON PENE
MIKEY AND THE KITCHEN. 