Mentaiko Pasta

Mentaiko Pasta – Easiest yummy gourmet pasta 明太子パスタ

Mentaiko Pasta Recipe

• Serves: 1
• Prep: 10 mins
• Cook: 15 mins

Easiest pasta ever, and I mean really easy - the sauce is non-cooking and can be prepared in minutes.

Ingredients

• 60 grams mentaiko sacs aka spicy pollock roe (明太子)
• 30 grams butter melted
• 2 tsp sake
• 1/2 tsp Japanese shoyu or light soy sauce
• 2 tbsp Japanese mayonnaise
• 1 serving favourite pasta (I am using 70g spaghetti)
• shredded nori (roasted seaweed) for topping
• sea salt

Instructions

1. Make a slit on each mentaiko sac and scrap out the roe with a spoon. Discard the membrane. Set aside 1 tsp of roe for garnishing.
2. Add the remaining roe along with mayonnaise, sake, shoyu and butter in a small bowl bowl; Stir well to combine.
3. Cook pasta in salted water according to the timing indicated on the package instructions. Drain pasta and reserve a small cup of pasta water.
4. Add the mentaiko sauce prepared in step 2 to the drained pasta while it is still hot. Toss until well-mixed. If the pasta is too dry, add a bit of reserved pasta water to help bind the ingredients. Season to taste with salt if needed.
5. Dish the pasta to a serving plate and top with shredded nori and roe.

http://www.noobcook.com/mentaiko-pasta/

Mentaiko Pasta (Cod Roe Pasta) *

 

 

 

Mentaiko Pasta

By marc Published: February 5, 2012

• Yield: 4-6 Servings
• Prep: 5 mins

• Cook: 10 mins
• Ready In: 15 mins

A simple Japanese-style pasta sauced with olive oil and spicy cod roe. This version is creamy and briny and can be prepared in minutes.

Ingredients

• 1/2 cup karashi mentaiko spicy code roe
• 1/4 cup olive oil mild flavor, not spicy or green
• 1/4 teaspoon black pepper
• 16 ounces dried spaghetti or other pasta boiled according to package directions
• 2 tablespoons unsalted butter cut into a couple slices
• 6 leaves green shiso rolled then sliced thin
• 1/4 sheet nori cut into thin strips with scissors

Instructions

1. If you get your mentaiko (a.k.a. spicy cod or pollack roe) in a jar you can just measure it out into a bowl. Otherwise cut each roe sac in half and squeeze out the roe from each half, discarding the membrane.
2. Add the olive oil and black pepper and stir to combine. Meanwhile boil a large pot of well salted water and cook the pasta according to the package directions.
3. When the pasta is done, drain thoroughly and add to the bowl with the mentaiko sauce. Add the butter and toss until the butter is melted and you have an even coating of sauce on each strand of pasta. Serve immediately, garnished with shiso and nori.

 http://norecipes.com/blog/mentaiko-pasta-recipe/

 

Cold Tobiko Pasta

Cold Tobiko Pasta
Adapted from Extra Virgin Chef, and Just One Cookbook
Serves 2

• 100g angel hair pasta
• 30g tobiko
• 1 1/2 tbspn Japanese mayo
• 1 tsp sesame oil
• 1 tsp olive oil
• 1 tsp chinese cooking wine or sake
• Rock/sea salt and freshly grounded black pepper
• Lots of shredded nori

1. Put some water to boil and cook the pasta until al-dente. Drain and rinse pasta under cold running water.

2. Pour the cooled pasta into a deep bowl and add in all the seasonings and tobiko (except nori). Toss everything to mix well. Add extra olive oil if the pasta is too dry. Adjust the taste with salt and black pepper.

3. Cover and chill in the fridge for at least half hour. Put some serving plates into the fridge to chill as well.

4. Once chilled, serve the pasta on those chilled plates and top with extra tobiko and shredded nori for an extra umami richness.

From left : Kewpie japanese mayo, Golden Dragon gourmet chinese cooking wine, Basso extra virgin olive oil, Ghee Hiang sesame oil, Himalaya rock salt and black pepper

And finally the unplated version...

Time to dig in!



http://thefussfreechef.blogspot.sg/2012/10/cold-tobiko-pasta.html

Bacon and Mushrooms Pasta

Simple ingredients – great flavour

I like to use linguine for this dish, but spaghetti works fine too. Garlic’s optional, and I got pre-sliced button mushrooms because they were on sale.

In goes the bacon into a non-stick frying pan.

I rinsed the bacon to get rid of the excess salt, then snipped them directly into the frying pan with a pair of kitchen scissors.

Add in a bruised garlic.

I got the idea for this recipe from Nigella – one of my favourite chefs in the world. The dishes she cook are often fuss-free and she’s always so… relaxed and composed! The recipe that I adapted was her Linguine with Garlic Oil. I watched in on TV a very long time ago and have been trying to perfect the dish since then.

Fry the bacon till it’s nice and crisp, meanwhile, get a pot of water boiling.

Remove the bacon and get the mushrooms going. Cook the pasta at the same time.

Cook until the mushrooms have shrunk in size.

I think at this point some people will like to add some dry white wine into the mushrooms – it’s all personal preference, but I’ve never added it because I never have white wine in my pantry.

Simmer until the liquid has reduced by half.

Undercook the pasta by 1 minute, drain and dump it back into the pasta pot.

In goes the bacon bits…

… And the mushrooms and all of the lovely mushroom juices. Toss and serve immediately.

Bacon and Mushrooms Pasta (serves 4)

 

You’ll need:

1 garlic clove
250 grams streaky bacon
250 grams fresh button mushrooms, sliced
350 – 400 grams linguine
Olive oil
Butter
Dry white wine (optional)
Dried herbs (optional)
Salt and freshly ground black pepper

 

Method

Peel the garlic clove. Place your knife flat on top of the garlic clove and whack it (not too hard) so that the garlic is bruised but (ideally) still stays in one piece.

 

Fill a pasta pot with water and bring it to boil. Add in 1/2 tablespoon of table salt to every 1 litre of water.

 

Dice the bacon and place it in a non-stick frying pan with the garlic. Drizzle with a little olive oil (about 1 teaspoon) and fry the bacon on medium to medium-low heat until the bacon is nice and crispy. Season with freshly ground black pepper. Drain the bacon on a paper towel, reserving the bacon fats. Discard the garlic.

 

Using the same frying pan (no need to clean it), add in 1 tablespoon of bacon fats and 1 tablespoon of butter. When the butter has melted, add in the sliced button mushrooms.

 

By now, the water should be boiling, add in the linguine. Keep the water boiling and stir the linguine occasionally. Cook until the pasta is al dente.

 

Cook the mushrooms until they have reduced in size. Add in the dry white wine (about 1/4 cup) if using. Simmer the mushrooms until they are tender and the mushroom juices have reduced by half. Season with a little bit of salt (do not add too much as the bacon bits are salty) and freshly ground black pepper. Add in the dried herbs if using (I used 1 teaspoon of dried basil).

 

The pasta should be cooked by now – reserve a cup of pasta water and drain the pasta. Return the pasta into the pasta pot and add in the bacon and mushrooms – juice and all. Spoon in one to two tablespoonfuls of bacon fats and toss everything together – adding more bacon fats or pasta water if necessary – until the whole dish is lubricated and smooth.

 

Serve immediately.

 

Notes and variations:

• When I have parsley on hand, I will just snip in a few for extra flavour and colour.
• Add in some peas / broccoli florets / asparagus into the pot of pasta water minutes before the pasta is cooked. Drain and proceed.

http://foodiebaker.com/2012/02/06/bacon-and-mushrooms-pasta/

Mushroom Aglio Olio

Recipe

Ingredients:
- A few glugs of extra virgin olive oil
- Sliced fresh mushrooms, as much as you like (I used shiitake but feel free to use any variety)
- 2 or 3 cloves garlic, minced
- Sliced chili
- Salt and pepper to taste
- 1 serving spaghetti
- Small bunch fresh parsley, chopped
- Shavings of parmesan cheese

Method:
1. Heat a large pot of boiling water, add salt and add in spaghetti when it comes to a rolling boil.

2. While the spaghetti is cooking, prepare the other ingredients. Heat some olive oil in a frying pan and add garlic. Ensure a medium-low heat to ensure that the garlic doesn't burn (it should not brown at all). Add sliced mushrooms and continue stir-frying till their liquid evaporates, and they start to brown a little.

3. Add more olive oil if it looks too dry. Throw in parsley and chili.

4. Drain cooked pasta and add to pan. Give all the ingredients a quick stir to combine. Sprinkle salt and pepper to taste.

5. Top with shaving of parmesan cheese before serving.

http://www.thelittleteochew.com/2010/10/mushroom-aglio-olio.html

Stir-fried Macaroni with Ground Pork

Ingredients:
1 packet of macaroni
1/2 pound of ground pork
3 cloves garlic, minced
2 tbsps worth of sliced carrots (optional)
3 stalks green onions, sliced

For flavouring:
3 tbsps light soy sauce
1 tsp fish sauce
Dash of sesame oil
White pepper, to taste

Method:
First, cook the macaroni (this can also work with other kinds of pasta or noodles) according to package instructions.

Heat about 1 tbsp of vegetable oil in a wok until hot. Saute the garlic and green onions till fragrant.

Add the ground pork and stir-fry around briskly. Add the flavourings and stir-fry the ground pork until cooked.

Finally add the cooked pasta or noodles and stir around to mix evenly. Add more soy sauce if needed and mix well. Add the carrots before the noodles if like the carrots softer or you can also just sprinkle the carrot slices on top of the macaroni after cooking according to your preference.


http://www.smokywok.com/2008/11/stir-fried-macaroni-with-ground-pork.html

Spaghetti Aglio Olio with Mushroom

 

Ingredients:4 tbsp olive oil
4 cloves garlic, chopped
A few pinch of dried red-pepper flakes (optional)
1/2 pound mushrooms, sliced (I used white button mushrooms)
3/4 tsp salt
1/3 packet of spaghetti
1 tbsp butter
3 tbsp chopped flat-leaf parsley
1/4 tsp fresh coarsely ground black pepper

 

Method:

1. In a large pot of boiling, salted water, cook the spaghetti until just done, about 98-9 minutes. Reserve a few tbsp of the pasta water.

2. In the meantime, heat up a frying pan. Add in olive oil over medium heat. Add in the chopped garlic, cook, stirring, until the garlic softens, fragrant and lightly brown. Dish out half of it and reserve it for garnish later.

3. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 6 minutes.

4. Drain the pasta and toss it into the mushroom mixture together with the, chili flakes, chopped parsley and the pepper. Drizzle in a 2-3 tbsp of the pasta water and mix well.

5. Turn off the heat and lastly add in the butter and toss well. Garnish it with the reserve fried garlic and serve immediately.

Note: For slightly creamier pasta, I will omit the pasta water and add a few tbsp of milk and a tbsp of grated parmesan to it.

 

 

http://www.mykitchensnippets.com/2012/07/spaghetti-aglio-olio-with-mushroom.html

 

 

 

 

Pasta with White & Brown Mushrooms

Ingredients:

1 cup of cooked pasta of your choice - I use Farfalle

8 pieces of fresh white and brown button mushrooms - cut into thick slices

3 crabstick filaments - julienne

3 pips of garlic - finely chopped

1 tsp of dried mixed herbs

1 tsp of ground black pepper

1 tbsp of olive oil

salt to taste

Method :-

Boil enough water to cover the pasta and cook pasta until al dente . Drain and keep aside.

Saute garlic with olive oil in a non stick pan till fragrant, add in the mushrooms slices, crab filaments and continue to stir fry till the mushrooms and crab filaments are cooked through.

 

Add in the cooked pasta , mixed herbs and black pepper and salt till all ingredients are mixed well.

 

 Dish up and serve hot.

 

 

http://www.elinluv.com/2012/02/pasta-with-white-brown-button-mushrooms.html#more

 

 

 

Mentaiko Pasta

Wahoo! Mentaiko Pasta

The Japanese often combine mentaiko (spiced Haddock roe) with Japanese mayonnaise, butter, or cream to subdue the strong flavour of the spiced haddock roe. Because of its strong flavour, a little goes a long way to spice up carbs like white rice, bread, and the below pasta recipe, one of the most popular wa-fu (Japanese style) pasta sauces.
Mentaiko, outside of Japan will likely be in the freezer section of select Japanese or Asian food marts (available in Vancouver at the downtown Korean supermarket H-Mart on Robson at Seymour). Definitely not appealing at first glance – the row come in the original egg sac, taken straight from the fish – this treat is worth closing your eyes and taking the leap of faith. Salty, crunchy and spicy to the tongue, mentaiko pays you back (and then some) for your courage.

fresh mentaiko

Ingredients for Wahoo! Mentaiko Pasta

• Enough dried spaghetti for 4
• One egg-sac of mentaiko
• About 1/3 cup jako (baby sardines) – optional
• Approx.  1- 2 Tbsp soy sauce
• Approx. 3 – 4 Tbsp Japanese mayonnaise
• Approx. 2 Tbsp butter (or olive oil – butter will give a milder flavour to the dish)
• Garnish: thinly sliced shiso herb and/or dried nori seaweed

How to make Wahoo! Mentaiko Pasta

1. Defrost the mentaiko overnight in the fridge. Once fully defrosted…
2. 2. Boil the spaghetti in plenty of water. Just before the spaghetti is ready, pre-heat a large frying pan to medium heat. Once cooked al-dente, drain the spaghetti and set aside.
3. Once the frying pan is hot, add the butter or oil, mentaiko, and briefly sauté until the butter is fully melted (about 20 – 30 seconds).
4. Add the spaghetti and toss with soy sauce and mayonnaise, adjusting the amounts of each to your taste. This should only take about one minute.
5. Serve while hot with the garnish(es) of your choice.

Let’s Forking with spicy roe!


http://letsforking.wordpress.com/2010/07/22/124/

Lemon and Chili Prawns Linguine

 

Serves 4

Ingredients:

Dried linguine, 400g

Olive oil, 5 – 6 tbsp

Garlic (chopped), 3

Red chilies (chopped), 2-3

Cherry tomatoes (quartered), 150g

Lemon zest, 2 tsp

Lemon juice, 125ml

King prawns (large), 16

Salt and pepper, to taste

Optional for garnishing:

Black olives (chopped), 5-6

Watercress, a handful

Method:
1. Remove the heads and shells from the prawns, leaving the tails on. Slice them down the back – without cutting right through, then open them out and remove the vein. Season the prawns with salt and pepper. Set aside.

2. Bring a large saucepan of water to the boil. Add the linguine and cook according to the instructions or until they are al dente. Rinse under water and then pat dry.

3. Cook the prawns until they turn pink/orange and slightly golden remove and keep warm.

4. Put oil in a big pan. Add garlic and cook until fragrant but not brown. Add chopped chilies and fry for 1 minute until fragrant.

5. Then, add the tomatoes and fry for a further minute. Add the lemon zest and lemon juice and season well. Cook for another 2 minutes.

5. Drain the linguine and add to the pan and toss together well. Divide between 4 warmed pasta bowls. Garnish with chopped dark olives and watercress.

http://www.mycookinghut.com/2009/06/03/summer-recipe-lemon-and-chili-prawns-linguine/

Baked Potato Skins “Pepperoni Pizza”

Baked Potato Skins “Pepperoni Pizza”

Ingredients

Baked Potato Skins
4 Medium Size Russet Potatoes, scrubbed
Olive Oil
Sea Salt

Pepperoni Pizza
1 Cup Thick Pasta or Pizza Sauce (store-bought, any flavor)

About 1 ½ Cups Shredded Mozzarella Cheese
16 Slices of Pepperoni

Freshly Ground Black Pepper



Method



Preheat the oven to 400˚F/200˚C.

Baked Potato Skins: Place the potatoes on a large baking tray. Bake the potatoes for 40 to 50 minutes, or until softened. Remove from the oven and let the potatoes cool slightly.

Cut each potato in half and scoop out the flesh and leaving about ¼ inch of the potato skin.

 Brush the potato inside out with olive oil and season with sea salt. Then bake in the oven for about 8 to 10 minutes on each side until they are crisp. Remove from the oven and let cool.

Fill about 2 Tbsp of pasta or pizza sauce, top-up with mozzarella cheese, (as much as you like), freshly ground black pepper and pepperoni.

 Place the potato skins on a baking sheet, and bake for about 15 to 16 minutes, or until the cheese has melted. Serve warm or at room temperature.

Makes 8 Potato Skins-“Pepperoni Pizza”


http://www.seasaltwithfood.com/2012/01/baked-potato-skins-pepperoni-pizza.html

Shrimp Scampi

Shrimp Scampi

Ingredients
1 lb Shelled White Shrimps,rinsed and patted dry with paper towel
1 ½ tsp Chili Flakes
6 Cloves Garlic, chopped
Zest of 1 Large Lemon
3 Tbsp Chopped Flat-leaf Parsley
1 Tbsp Breadcrumbs
8 Tbsp Extra-Virgin Olive Oil
Sea Salt
Freshly Ground Black Pepper
3 Tbsp Unsalted Butter
1 Box of Pasta (454 g), cook as per manufacturer’s instruction
Lemon Wedges

Method
Preheat the oven to 450˚F.

Pour the olive oil in a large baking dish. Place in the oven for about 6 to 8 minutes or until the oil is hot.

Meanwhile, in a large bowl combine the shrimps, chili flakes, garlic, lemon zest, parsley, breadcrumbs, olive oil, sea salt, pepper, and mix well.

Remove the baking dish from the oven and carefully place the shrimp mixtures in the hot oil, and top with butter. Return to the oven and bake for another 5 to 6 minutes or until the prawns are just cook. If you are serving with pasta, then mix in the cooked pasta and season with lemon juice, sea salt, pepper, and top with additional parsley. Serve warm.

 

 

http://www.seasaltwithfood.com/2012/12/shrimp-scampi.html

 

 

Marmite Pasta with Mushrooms

Marmite Pasta with Mushrooms

Ingredients
(Serves 2)
Credit: Base Marmite Spaghetti Recipe from Nigella Kitchen
- 2 servings (roughly 160g) dried angel hair
- 50g unsalted butter
- 1 tsp dried parsley
- 2 tsp Marmite, to taste
- hon shimeiji, ends trimmed (can also substitute with thinly sliced button mushrooms)
- enokitake, ends trimmed
Directions
1. Cook the spaghetti in a pot of boiling, salted water, according to the packet instructions. Drain the pasta, reserving half a cup of the pasta water.
2. In a small bowl, add Marmite and one tablespoon of pasta water, mixing thoroughly to dissolve.
3. Melt butter in a heated pan. Add mushrooms (hon shimeiji & enokitake) and parsley. Saute or stir fry for a few minutes until the mushrooms are cooked.
4. Add Marmite mixture and drained spaghetti to the pan. Toss to coat evenly, adding a little of the reserved pasta water to amalgamate if required.


http://www.noobcook.com/marmite-pasta-with-mushrooms/

Pesto Pasta Salad

Pesto Pasta Salad Recipe

Ingredients

• 4 cups uncooked spiral pasta (use rice pasta for wheat-free version)
• 1 cup fresh basil pesto
• 2 Tbsp chopped green olives, or olive tapenade
• 1/4 cup pine nuts
• 1 cup frozen peas, defrosted (or fresh if you can get them)
• 12 ounces cherry tomatoes, halved
• Several fresh basil leaves, coarsely chopped
• 1 Tbsp olive oil
• Salt and pepper

Method

1 Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).

2 Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.
 

Yield: Serves 6-8.

http://www.simplyrecipes.com/recipes/pesto_pasta_salad/