Chef Brain Episode 4: Spaghetti vs Spaghetti RecipesJanuary 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?
Patrick’s Cheeky Parsnip Puttanesca
- Tinned Tomatoes
- Fresh Parsley
- Kalamata Olives
- Pre-heat the oven to 220 degrees, chop the aubergine into 1cm chunks, toss it in olive oil, salt and pepper and cook in the oven for 20 mins, or until crispy at the edges.
- Peel and chop the parsnip into half centimetre cubes. Heat 1 tbsp of olive oil in a frying pan on medium heat and cook the parsnip for around 8 mins until soft. Add ¼ tsp of turmeric and set aside.
- Chop the olives and 2 fillets of anchovy. Fry them in 1 tbsp of olive oil for a minute before adding in the tinned tomatoes and bubbling down to a thick sauce (the salt from the anchovies and olives should be enough to make the sauce salty but check and adjust seasoning if needs be).
- Boil a large pot of water with 2 tsps of salt. Once it comes to a rapid boil add in the spaghetti and stir until the water comes back to a rapid boil.
- Add the aubergine and parsnip into the tomato sauce and finely chop the parsley. Once the pasta is cooked add a drop of the pasta water into the pasta sauce. Drain the pasta and add this to the sauce too then toss it all together with the chopped parsley. Buon appetito!
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.