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  • Sauce ingredients:

    About four ounces of bacon chopped into tiny squares (I used up the remains of a roast gammon joint from the previous day)
    I small onion finely chopped
    2 cloves garlic finely chopped
    1 heaped tablespoon of finely chopped flat leaf parsley
    1 tablespoon of fresh grated parmesan cheese..plus extra to put on the macaroni when you serve it
    1 tablespoon of chilli oil (I make that by putting about twelve dried birdseye chillies in a bottle of olive oil and leaving it to infuse for some weeks)
    Salt
    Black pepper
    1 pinch of North African spice mix (I put the recipe on the discussion page)
    4 eggs beaten well
    1 bag of macaroni…enough for four big helpings when cooked
    1 tablespoon oilve oil to add to the water when you cook the macaroni

    Method:

    Put the water, salt and olive oil in a large saucepan for the macaroni and whilst it comes to the boil begin frying the onion and garlic in another large saucepan in the chilli oil until it becomes soft…then add the chopped gammon (or you can used bacon cubes) and fry until it starts to brown.

    Put the macaroni in the boiling water with the oil and salt and cook for ten to twelve minutes….depends how firm you like it

    Keep the gammon/bacon, onions and garlic frying on a low heat meanwhile…the bacon needs to go nice and brown.

    When the macaroni is cooked…drain it well and add it to the pan with the bacon etc. Stir it well and add salt to taste, black pepper and a pinch of the spicey mix if you like it hot.

    Then stir in the tablelspoon of freshly grated parmesan, and then stir in the beaten eggs and the chopped parsley over a very low heat until the egg is amalgamated well.
    Add some more grated parmesan on top of each serving.

    Posted on 18:08 on 12 July