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    • Spicy Sausage Ragu

      Posted at 1:34 pm by Spicy Kitchen Secrets
      Oct 12th

      One of my all time favorite pastas. You will need some good quality Italian sausages with fennel for a great flavor. I learnt this dish from my amazing Italian friend years ago, after tasting some at her house. It was so good, I simply had to have the recipe! Have been making it ever since.

      It takes about half an hour to make and is so delicious you will have your family asking for this over and over. All you need is a salad and garlic bread for a nice meal for friends! I barely bother with that when I am cooking this for myself, as I find it most satisfying and comforting to tuck into a bowl of this just by itself on a cold winters night.

      in the pot 3creamafter creamtossserve 2bowl

      SPICY SAUSAGE RAGU

      2-3 tablespoons olive oil

      1 onion, finely chopped

      4 garlic cloves, crushed

      400g Italian sausages, skinned

      1/2 to 1 teaspoon chilli flakes

      1 teaspoon fennel seeds

      1 teaspoon dried oregano

      black pepper and salt

      4oog tin of plum tomatoes

      1 tablespoon tomato puree

      150 ml double cream ( I use single cream sometimes)

      500 g rigatoni

      grated parmesan cheese to serve

      Heat your oil in a large heavy frying pan. Add chopped onions, cook till soft for a few minutes, do not brown. Now add the garlic and after a couple of minutes add in the crumbled sausages. Add salt and pepper. Really stir and break the sausages up with a wooden spoon and cook till they start to get brown. Now add the fennel seeds, oregano and chilli flakes. After a couple of minutes add the tinned tomatoes, and the tomato puree and bring to a simmer. Cook for 15-20 minutes or till the sauce has thickened to a nice consistency. Add your cream and stir.

      Meanwhile, cook your pasta in a large pot of salted water, until al dente (do not over cook your pasta). Save some water in a cup once pasta is cooked, you can use this to make the sauce thinner if you need to. Add drained pasta to the sauce, toss till all the pasta is coated well in the sauce. Serve straight away with parmesan cheese.

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      Posted in Italian, Pasta | Tagged fennel, fennel seeds, Italian Sausage, Italian sausages, Pasta, Ragu, rigatoni, Spicy, spicy sausage ragu
    • Red Snapper with Fennel

      Posted at 10:52 am by Spicy Kitchen Secrets
      Jun 29th

      If you find the warm summery weather is putting you in the mood for some light fish dishes from the Mediterranean, you are not alone. I too found myself dreaming of such delights yesterday. This is a quick and simple dish and when you make it you will be so glad you did as the smells in your house  with this in your oven will simply be out of this world. The onions end up yielding this sweetness, and together with the fennel taste almost jammy. There really are some beautiful flavors in there, I urge you to dry this dish out, you will be so happy you did!

      For this dish it is imperative that you choose the most beautiful freshest fish you can find. There should be no fishy smell, it should smell of the ocean. Red mullet is really nice for this but you can use sea bream or red snapped as I did, just make sure your fish has been gutted and scaled at the fishmongers. You could use smaller individual sized fish for each person if you like.

      fennel and onionsfish uncooked

      Recipe

      A bulb of fennel ( sliced, keep the green leafy parts aside)

      1 tablespoon butter

      1 tablespoon olive oil

      1 onion chopped

      2 garlic cloves, chopped

      Juice of half a lemon

      1/2 teaspoon dried oregano, or fresh if you have (2 teaspoon chopped)

      1 red snapped 700 grams

      lemon wedges to garnish

      Heat your oven to 190C or 376 F

      Heat the butter and olive oil in a large frying pan, add the garlic, onions and the fennel. Cook on med to low heat till fennel is soft but don't let it brown. Season to taste.

      Stuff the cavity of your fish with 2-3 tablespoons of the fennel mixture and the green leafy parts of the fennel. Rub your fish with olive oil (please use good olive oil) and squeeze your lemon on top of the fish, season well with salt and pepper.

      Grease your baking dish and put the remaining fennel mix on in the dish and sprinkle with 1/4 tsp oregano. Now place your fish on top of this fennel mixture and sprinkle the other half of the oregano on top. Bake in the oven for 25-35 minutes, or till just cooked. Garnish with lemon wedges and serve with some nice summery salads.

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      Posted in Fish, Seafood | Tagged fennel, fish, Red mullet, Red Snapper, seafood
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