2 fresh sausages (about 250 g) 200 g spaghetti Fresh basil leaves (leaves - coarsely chopped, stalk - finely chopped) Fresh oregano leaves Few cloves garlic (chopped) Salt Freshly ground black pepper Olive oil 1 can tinned tomatoes (about 400 g) About 5 tablespoons balsamic vinegar
Method:
1. Boil water and cook your spaghetti according to its instructions. 2. Heat up some olive oil in a pan. Cut your sausages into half and remove your sausage meat from its casing by pinching it out using your fingers. A pinch for one meatball and drop it quickly into your pan. Toss your pan in between, until your meatballs are cooked and lightly browned. Add oregano leaves and toss it before turning off the heat. 3. While cooking the meatballs, in another pan, heat up some olive oil. Stir fry your garlic and basil stalk until fragrance. Add half of your basil leaves into the pan, leave the other half for garnishing. Saute your basil leaves for about 20 seconds. 4. Pour in your tinned tomatoes. Add salt and black pepper and bring it to boil. Before you turn off your heat, add balsamic vinegar to the sauce and give it a quick stir. 5. Serve your spaghetti with your freshly cooked tomato sauce and meatballs. Garnish it with some fresh basil leaves.
I found the original recipe at http://www.jamieoliver.com/ and adapted it to a simpler version of roasted pork. The use of dried red chillies really enhance the overall taste of this dish by adding some extra heat.
Ingredients:
2 tablespoons fennel seeds (I used 2 teabags as they are sold as tea here in Swiss) 3 dried red chillies (You may use as much or as little as you prefer) 1 kg pork loin Olive oil Sea salt & freshly ground black pepper 10 tablespoons red wine vinegar A bunch of fresh rosemary, leaves picked
Method:
1. Slightly pound your fennel seeds & dried chillies in a pestle. 2. Rub the meat all over with a little olive oil, sea salt & black pepper. Sprinkle the fennel seeds and chilli all over the pork. Marinate overnight. 3. Roast in preheated oven of 240 degree celcius for 45 minutes. 4. After 45 minutes, add vinegar and rosemary leaves to your roasting tray, carefully move the meat around and baste it, and put it back into the oven for another 20-30 minutes. 5. Remove the tray from oven, leave it to rest for 10 minutes, then slice the meat up.
Time used to roast the meat may vary according to its weight. Furthermore, we gave a few cuts to the meat prior to roasting so that reduced the roasting time as well.We love the meat to be hotter so the next time I might use 2-3 extra dried chillies.
