Chef Brain Episode 4: Spaghetti vs Spaghetti Recipes January 8, 2018
In this week’s episode of Chef Brain, we’re banishing the January blues with an ingredient that everybody loves: spaghetti. You can’t go wrong with it. Or can you?
The ultimate comfort food and a go-to for the days you want to cook something that is guaranteed to hit the spot: spaghetti. This week, we challenged HelloFresh Chefs Patrick and Mimi to create a showstopping dish in just thirty minutes. Mimi didn’t take her defeat too well last time so will she manage to sway the judges with her self-proclaimed ‘edgy’ creation?
Mimi’s Aubergine Spaghetti Cake
1 Parsnip, grated
Chopped tomatoes with garlic and onion
Vegetable stock pot
- Thinly slice the aubergine and pan fry in a non-stick frying pan until slightly golden in colour on both sides. Set aside when done.
- Boil water in a pan for your spaghetti and add a tsp of turmeric and vegetable stock. Add the pasta and cook until al dente. As we’re going to bake it later we don’t want it to be soggy!
- Make the sauce. Heat oil in a frying pan along with a small handful of chopped anchovies. Add the mushrooms and fry until soft. Add the chopped tomatoes with garlic and onion, grated parsnip and simmer. When thick add a good grating of parmesan in and stir!
- Line a round baking dish with your aubergine, reserving enough to cover the top.
- Add your pasta to the sauce and mix until it is covered in the sauce. Fill your aubergine-lined dish with the pasta and cover with a final layer of aubergine.
- Bake the cake in the oven for ten mins, 200 degrees Celsius.
Spaghetti vs. Spaghetti Cooking Tips
TIP #1: Don’t salt your aubergines before cooking.
TIP #2: Don’t be shy with the olive oil when cooking with aubergines. They really soak it up.
TIP #3: Level off awkward vegetables by creating a flat surface on them before chopping.
TIP #4: Turmeric adds a vibrant yellow colour to dishes like spaghetti.
TIP #5: Don’t make dad jokes. Nice try, though, Patrick Drake!
TIP #6: Turmeric acts as an antioxidant, especially if you keep the skin on.
TIP #7: Kalamata olives are a great base for spaghetti sauce.
TIP #8: Hide your anchovies in sauces to keep the flavour but disguise their appearance.
TIP #9: If you’re baking spaghetti (or any pasta), keep it al dente at the boiling stage.
TIP #10: Anchovies make you clever.