Made the mushroom pasta from the top of my head the other day, forgot the balsamic vinegar and the white wine so I'll have to give this one another go soon! Great easy dishes btw!
Italia would surely love to eat all your pasta dishes. It all looks yummy and organic and nutritious. I'll try to make one of your dishes one of these days :)
There used to be a stall at the market near where I lived that sold Risoni, but they disapeared a while ago. They had almost every type of pasta you could think of, it was like a savoury sweet shop. The only place I can find my favourites now is online. If you wanted to be reaaaally lazy you'd have used frozen peas like the rest of us unwashed scumbags. Although shelling peas can be quite theraputic.
Also, by substituting double cream, which can be too thick and heavy, add the parmesan instead (which you left out). It will make it creamy too, but with a gentler sharp note.Works great with the finishing parsley as well.
Perhaps your kids aren't old enough yet? I remember my mum slaving over an 'authentic' spaghetti bolognese recipe in the early 70's only for us to ask 'why can't we have proper spaghetti from a tin?' The dog ate well that night - lol!! And this was when sourcing garlic - or even spaghetti - was difficult in a small English town - my poor mum!!
Sure! You can always use whatever cream you happen to have at home. The difference is mainly the fat-water ratio. If you want little liquid, but still get the flavour boost from the fat, you use your fattest cream. So, if you only have a leaner cream, you can just add a tad more butter and get a similar result. Not the same, but similar. Or you can make a leaner version of the dish, nothing wrong with that either, even though I prefer fat food and plenty of sallad to go with it. .)
While I think the flavour combinations are not bad (mint instead of basil with peas), the chef must be one of the people to whom Jamie Oliver refers when he says "British people can't cook pasta!" The pasta is drained too dry, no cooking water is added. The result is claggy, pasty pasta.
Risoni is only a short pasta, so it holds enough moisture when adding to the pan of mushrooms, unlike much larger pasta which dries out too fast. There is also a fair amount of moisture from the mushrooms and cream so, again, no more water needs to be added.
Excellent Hugh, thank you for your no nonsense, honest and above all, IT WORKS approach.
Wow! So simple and delicious...Thumbs up Hugh.
mmmm i no what I'm having for tea today :-)
Thanks Hugh
This is amazing. I have never seen anything like this before. YAAAAAY I am going to make this right away.
this is my favourite video ever.
oh yum :-) thank you for this one!
Orzo mushroom risotto isa family favourite in our house.😋
Made the mushroom pasta from the top of my head the other day, forgot the balsamic vinegar and the white wine so I'll have to give this one another go soon! Great easy dishes btw!
this looks and will taste delicious.
Italia would surely love to eat all your pasta dishes. It all looks yummy and organic and nutritious. I'll try to make one of your dishes one of these days :)
There used to be a stall at the market near where I lived that sold Risoni, but they disapeared a while ago. They had almost every type of pasta you could think of, it was like a savoury sweet shop. The only place I can find my favourites now is online.
If you wanted to be reaaaally lazy you'd have used frozen peas like the rest of us unwashed scumbags. Although shelling peas can be quite theraputic.
+Man Beadle In Australia you can buy Risoni in any standard supermarket.
Sounds so good man, that's the life... to shelling peas and then cooking them with pasta!
fantastic cook
Also, by substituting double cream, which can be too thick and heavy, add the parmesan instead (which you left out). It will make it creamy too, but with a gentler sharp note.Works great with the finishing parsley as well.
I LOVE peas in pasta
We had Macaroni Peas for tea today - yummity yum yum!
I did that peas pasta, but used white beans instead. With a little parm added, it's like Mac and cheese on steroids 😁
Do you like Cheese? Do you like Peas? Well, you'll love these! CHEEEESY PEAS!
We call that pasta piselli , but it’s much juicer and we add an onion
It looks awesome
If I served the pease pasta and the mushroom stuff to my family they’d trade me in for a newer model.
Perhaps your kids aren't old enough yet? I remember my mum slaving over an 'authentic' spaghetti bolognese recipe in the early 70's only for us to ask 'why can't we have proper spaghetti from a tin?' The dog ate well that night - lol!! And this was when sourcing garlic - or even spaghetti - was difficult in a small English town - my poor mum!!
Unfortunately my gf agrees with your family.. Looks like I'm making my own dinner lol
Never seen a pesto made from mostly pea puree ... interesting.
I could have garnished with maybe some crispy bacon ???
Are there any full episodes ? Catch watch uk tv from nz
What would we use as doublecream in the US? Never heard of this. We can get heavy cream but it's a liquid and this looked almost like a sour cream.
Double cream is not usually that thick, that is more like clotted cream, I'd use the thickest cream you have and a few cubes of butter.
Great Vid! Quick Question: Could you substitute heavy cream for the double cream? Thanks
Sure! You can always use whatever cream you happen to have at home.
The difference is mainly the fat-water ratio. If you want little liquid, but still get the flavour boost from the fat, you use your fattest cream.
So, if you only have a leaner cream, you can just add a tad more butter and get a similar result. Not the same, but similar. Or you can make a leaner version of the dish, nothing wrong with that either, even though I prefer fat food and plenty of sallad to go with it. .)
Sarah Double Cream is the civilised British term for heavy cream -doubly thick
Yummy , i put yogurt or ricotta because my husband has high cholesterol,....................your thoughts Hugh ?
I miss Hugh's long hair :(
Do it with Port wine instead of white wine. Since it's sweeter, it works way better with the balsamic vinegar and the earthy flavor of the mushrooms.
I would try mint and bacon on that pasta...but each to their own and I would have added some starchy water? But what do I know lol
+Martin Harte You're spot on, his pasta dishes were dry as fuck.
BDSK to boldly put it lol
+Martin Harte Forgive my coarse language, I cook for a living so my lexicon has been influenced by a decade of hyperbole
+BDSK it's cool you are qualified to say an Italian would be worse. but Hugh seems a nice guy and the recipes are nice with some sweaks
Who has peas with pasta...like really!
why is this filmed in spaghetti vision
He said lazy men’s, but when I think about dish wash.. pff I’ll go with carbonara instead
An Jin Geon - lols! clearly Hugh doesn't know how lazy some of us are!
Adding pasta to mushy peas?
While I think the flavour combinations are not bad (mint instead of basil with peas), the chef must be one of the people to whom Jamie Oliver refers when he says "British people can't cook pasta!" The pasta is drained too dry, no cooking water is added. The result is claggy, pasty pasta.
Risoni is only a short pasta, so it holds enough moisture when adding to the pan of mushrooms, unlike much larger pasta which dries out too fast. There is also a fair amount of moisture from the mushrooms and cream so, again, no more water needs to be added.
great content but potato video
But running off to Bristol and turning your back on the fishermen
tut tut lad...your pretentious and you have down sized your rep....end
"tut tut"? you sound a bit pretentious yourself, wake up.