View Full Version : Cooking with Jonny69: Real pasta sauce ***WORLD EXCLUSIVE*** with pics
Don't get your hopes up too high about these pics just yet. Firstly I'm no photographer and secondly they are from my camera phone so they are pretty shonky. Squint a bit and they should look fine but I've already been warned it don't look too good...
Today folks we're going to cook a real tomato pasta sauce just like they do back home. It's so so simple to make, REALLY cheap and ultra versatile. This forms the base for pretty much every tomato pasta sauce from seafood, bolognese and pizza topping. There are just two ingredients:
Tinned tomatoes x2
Garlic x4
This will make about 4 portions, make plenty and stick it in the freezer.
Chop up about 4-5 cloves of garlic really fine and get them frying really lightly in some olive oil. The garlic is the key here and you need plenty:
http://www.jonny69.co.uk/uploads/cooking/pasta1.jpg
In the meantime open two tins of tomatoes (note my miniature saucepan lid in the background):
http://www.jonny69.co.uk/uploads/cooking/pasta2.jpg
Now I find the cheaper the tomatoes the better because they have plenty of tomato juice in them and they seem to cook down more satisfactorily and make a smoother sauce. With the more expensive ones I end up adding water so they can bubble down without burning. You can also use fresh tomatoes but you will need to remove the skins and take the cores out, plus it works out quite expensive with the price of fresh tommys in this country. After the garlic starts to go opaque chuck in the toms:
http://www.jonny69.co.uk/uploads/cooking/pasta3.jpg
Season with salt and pepper. Now a lot of people don't know this, table salt is about 50% anti-caking agent which is a flavourless sodium-based substance to make it sit in those little balls and run out your salt shaker. So only half of what you put in your food is actual salt and you use twice as much as you need to make it just as salty. Because the anti-caking agent is sodium based your sodium intake is rammed up really high by using table salt. If you use rock salt it is pure salt so you don't need anywhere near as much. Use about this much if your hands are the same size as mine:
http://www.jonny69.co.uk/uploads/cooking/pasta4.jpg
Now out with the pepper grinder and get plenty of pepper in there:
http://www.jonny69.co.uk/uploads/cooking/pasta5.jpg
My pepper grinder is a hollow baseball bat and I have to stand right in the middle of the kitchen to be able to get it in the pan. Grind in about this much:
http://www.jonny69.co.uk/uploads/cooking/pasta6.jpg
Give it a stir and bring it to the boil. Now pop on a lid, drop the flame right down and let it simmer for at least 45 minutes to an hour, stirring every now and then. This is a good time to pop a bottle of red wine and go sit down and relax. The sauce should reduce by about 1/3 and the colour will deepen, the flavour will really change as the sugars in the tomatoes cook out and it should become quite smooth so there's no need to blitz it. Now it's pretty much ready to serve. Cook some pasta and ladle it on top in a big bowl!
I did two variations, the veggie option:
http://www.jonny69.co.uk/uploads/cooking/pasta8.jpg
Pasta in the middle, nice bitter rocket round the edge, sauce on top, broke up some hard strong cheese and shaved some parmesan using a potato peeler. This is what I did for me for the non-veggie option:
http://www.jonny69.co.uk/uploads/cooking/pasta9.jpg
Same as the veggie option except I used smoked salmon trimmings (cheap) sprinkled over the top instead of the cheese.
You'll be wanting to know how to do bolognese. I fry off a pack of mince in a frying pan and drop it in once I've got the tomato sauce going and boil it down for the same time and it's as simple as that, nothing else. Seafood works perfectly, pop it in a few minutes before the end and you'll get a lovely seaside taste in the tomato. Also as I mentioned it makes a perfect pizza topping.
And enjoy.
Oh yeah and don't chuck the cans away.
http://www.jonny69.co.uk/uploads/cooking/cans.jpg
Save up 8 and I'll show you how to recycle them into a tennis ball cannon :p
Heh, you think I'm joking...
Sainsbury's Basic chopped tomatoes rock :D
Nice looking sauce, bit more complicated than how I do it (Possibly because I just bung the tin of chopped tomatoes into the pasta :D) but still looks nice :)
All salad and no beef? :p
You are making me hungry Jonny !
I concur about the rock salt, or alternatively use sea salt. And mucho love the for the garlic too! Adding some shallots or onions work well too...
Jen, that's not complicated! :p
I'm so glad you're an adventurous cook Jonny we should do some cooking together - I reckon we'd make a good team! :D I'd have added some herbes de provence as I quite like their flavours, but some basil works well too. Oh and rocket ROCKS! :cool:
Can I have some - I'm hungry.... then again I need to save myself for curry tonight! :D
Jen, that's not complicated! :p
I didn't say it was complicated :p I said it was more complicated than tipping a tin of chopped tomatoes into a saucepan of pasta which it is because it involves more than just tipping! :p
semi-pro waster
10-05-2007, 16:49
Save up 8 and I'll show you how to recycle them into a tennis ball cannon :p
Heh, you think I'm joking...
I'm not too bothered about the food but I'm interested in this, not quite jet engine dangerous but I figure I'd better start fairly small. :D
heheh :p
3 Most important ingredients for me are, salt, garlic and spices - can't cook anything without any of those... pepper just gets in as 4th but can be considered under the "spice" category. ;)
I never use salt, but I think my vital things for stuff like that is chilli powder, garlic powder (Yeah I know it's not as good as fresh garlic but it's a hell of a lot cheaper and lasts longer), peper and mixed herbs. :D
Absolutely everything has one or more of the 4 :D
I love salt - it really helps draw out flavours - obviously a lot of people over do it, but for me it's an important ingredient :) You obviously don't need as much if you add other spices etc... but I love it anyway - I blame the Med lifestyle :D
i can't bear salt. Only time I can have it is on proper seaside chips :)
Same here. And then I end up thirsty for hours on end. :D
Garlic is good for the heart and immune system and tomatoes are good for the old prostate. It's a win-win meal for blokes ;D
Salt, yeah a lot of people overdo it.
i can't bear salt. Only time I can have it is on proper seaside chips :)
I put pepper on everything. And use vinegar and other spices a lot, but not salt.
Thats a good lookout to have... wish I can say the same :embarassed:
Although since Mr Fakesnake gave me some advice about salt at the BC meet I have been adhereing to it. :)
Common sense really, but it is: taste the food first because the chef should have put enough salt in it in the first place.
If not, then you are allowed to add!
I was just putting on the salt automatically which of course isn't good :(
I heart rock salt though - was one of the first purchases in my flat - a salt grinder thingy watcha ma call it! :D
BB x
I'm not too bothered about the food but I'm interested in this, not quite jet engine dangerous but I figure I'd better start fairly small. :D
Looks a bit like my old one but with more cans and less drain pipe and should be good for about 500m. You'll need ear plugs ;)
http://www.jonny69.co.uk/uploads/Cannon.jpg
"***WORLD EXCLUSIVE***"
Now that's not quite true is it? :numpty: :p
I genuinely envy your cooking skills Jonny. You seem to have a real feel for food, how to cook it, and what to flavour/spice it with :)
I keep thinking of doing one of these type threads when I'm doing chilli or lasagne but I make such a mess :embarassed:
When you cook tomatoes, try adding a bit or sugar, it really brings out the tomatoiness.
I genuinely envy your cooking skills Jonny. You seem to have a real feel for food, how to cook it, and what to flavour/spice it with :)
You have the eating skills and feel for eating food ;D
Cooking's not that tough - but Jonny definitely is one of the people I know that likes to put the work into it :)
You have the eating skills and feel for food ;D
True dat ;D
I suck at creating dishes though. In fact I suck at most things creative, technical/logical things are what I do, and real cooking is art, not maths :)
Haha, this reminds me of those cookery programs where people ring in and ask the chef questions...
"If I like it spicy can I add chili powder?"
"Yes"
"I'm allergic to nuts, can I use olive oil instead of walnut oil?"
"Yes"
"My saucepan is a different colour to yours, will it make a difference?"
"FFS!"
A lot of people see recipes like science experiments and if they change the ingredients or the amounts will cause it to blow up or something. Just do what you like to make it taste good!
(Not aimed at the people here, it just reminded me :))
True dat ;D
I suck at creating dishes though. In fact I suck at most things creative, technical/logical things are what I do, and real cooking is art, not maths :)
:D
I'm not really a creative person really either, however I can just look at stuff and think, let's try that, and do this and so on - and often it comes out rather well. But I have some basic understanding of cooking, and what works well with what... after that comes inspiration, and genius, both of which I'm not that great at! Of course a dash and a pinch of skill is also very important.
I wonder if you could do "logical" cooking?! It's basically Chemistry - well the processes are... I wonder if you could extrapolate some sort of mathematical template?
Davey_Pitch
11-05-2007, 11:08
I absolutely suck at cooking, and being as fussy as I am gives me no real chance to experiment (though when we get our house that's something I'm determined to change).
However, I do rock when it comes to baking cakes. My chocolate cheesecakes kick ass :D
My chocolate cheesecakes kick ass :D
Cheesecake?!?!?!? :D
Davey_Pitch
11-05-2007, 11:13
Cheesecake?!?!?!? :D
Big ones ;)
Big ones ;)
nom nom nom
I always avoid cheesecakes coz they are soooooooooooo yummy :D
I could eat a whole cheesecake right now.
And to my shame I had a Crunchie for breakfast. Oh well, gym at lunchtime!
Davey_Pitch
11-05-2007, 11:22
I could eat a whole cheesecake any time. I don't make them very often, but I've seen recipes for an Oreo Chocolate Cheesecake which looks very very nice, might give it a whirl in the next half-term (with pictoral evidence of course).
Where's that Homer Simpson picture when you need it... Mmmmm cheeeeeeesecaaaaaake
semi-pro waster
11-05-2007, 17:01
I wonder if you could do "logical" cooking?! It's basically Chemistry - well the processes are... I wonder if you could extrapolate some sort of mathematical template?
Heston Blumenthal (http://en.wikipedia.org/wiki/Heston_Blumenthal) sort of thing you mean? He does it in a pretty scientific way from what I understand. :)
I'm probably not a particularly great cook because I don't cook properly all that often and I don't follow receipes too well, I tend to start off meaning to follow them but then something doesn't go the way it is supposed to according to the book so I just do my own thing to fix it and it usually turns out alright. I do have the advantage of being vegetarian though which means it is usually pretty hard to completely balls up the dish although a couple of mates have managed it.
Heston Blumenthal seems slightly insane but he does seem to do some interesting recipes :D Definitely like to try some of his food sometime.
I wonder if you could do "logical" cooking?! It's basically Chemistry - well the processes are... I wonder if you could extrapolate some sort of mathematical template?
the closest I know of is this site:
http://www.cookingforengineers.com/
it has stuff like this: http://www.cookingforengineers.com/recipe.php?id=81&title=Oven+Baked+Chicken+and+Rice
Take a look at the diagram at the end of it all. Perfectly suited for the engineering type :D
Dym has been teaching me to cook since we moved into this house. Prior to this I never really did it much and had pretty much convinced myself that I couldn't do it. He's taught me other wise. I actually quite enjoy cooking. I'm not good at it, but still its good :) I'm slowly but surely learning to experiment too and just throw stuff together.
I actually quite enjoy cooking. I'm not good at it, but still its good :) I'm slowly but surely learning to experiment too and just throw stuff together.
You still owe me a meal too :)
You still owe me a meal too :)
I do?
*tries to remember offering to cook for Tak*
Well.. make an appearance here and your wish is my command ;)
I really, really hate not being able to cook here due to the mess / lack of facilities.
When I get home, I might have to fire up some threads for you guys!
I do?
*tries to remember offering to cook for Tak*
Well.. make an appearance here and your wish is my command ;)
MSN convo a while back (us women remember things like this ;) )
When I get home, I might have to fire up some threads for you guys!
I think we need a recipe archive that we can reference. When I went to the shops today I made sure I bought the ingredients for this sauce, and I'd definitely be interested in making other stuff that people have posted/will post. Unfortunately once they drop off the first page I tend to forget about them.
I think we need a recipe archive that we can reference. When I went to the shops today I made sure I bought the ingredients for this sauce, and I'd definitely be interested in making other stuff that people have posted/will post. Unfortunately once they drop off the first page I tend to forget about them.
A very excellent idea! A "recipie archive" forum full of cleaned-up threads (or just the OP with the recipie) would be great, but of course would be up to the mods to create and maintain...
Well I've done some of the hard work...
http://www.boat-drinks.co.uk/showthread.php?t=4215
http://www.boat-drinks.co.uk/showthread.php?t=4035
http://www.boat-drinks.co.uk/showthread.php?t=3965
http://www.boat-drinks.co.uk/showthread.php?t=3967
http://www.boat-drinks.co.uk/showthread.php?t=3806
http://www.boat-drinks.co.uk/showthread.php?t=3713
http://www.boat-drinks.co.uk/showthread.php?t=3774
http://www.boat-drinks.co.uk/showthread.php?t=3251
http://www.boat-drinks.co.uk/showthread.php?t=3182
http://www.boat-drinks.co.uk/showthread.php?t=3094
http://www.boat-drinks.co.uk/showthread.php?t=3005
http://www.boat-drinks.co.uk/showthread.php?t=1158
:)
When you cook tomatoes, try adding a bit or sugar, it really brings out the tomatoiness.
I always do this with pasta sauces, no more than a teaspoon.
Damn, I made chicken parcels with ham & spinach tonight with mushrooms in white wine. I used the meat hammer and cocktail sticks and everything. Should have taken pics and done a thread. Bloody gorgeous it was too and tres healthy.
I love cooking! Maybe when we get a dining room table we can invite some BD'ers round for food. No fussy buggers allowed mind you, they drive me crazy!! :p
I really enjoy reading peoples' cooking threads, so thanks all for posting them. Johnny, I generally make that as a base and sling a load of vegetables in (corgettes, mushrooms, peppers, onion etc.) for good measure. Sometimes crisp up some bacon and chuck it in too as it adds loads of flavour. Tomato puree is also a good addition if you want it a bit more tomatoey. I concur with the sugar too. I always add it to my spag bol :)
leowyatt
11-05-2007, 23:11
A very excellent idea! A "recipie archive" forum full of cleaned-up threads (or just the OP with the recipie) would be great, but of course would be up to the mods to create and maintain...
have you voted in Dym's thread then?? :huh:
have you voted in Dym's thread then?? :huh:
I hadnt, because at the time of posting that, Dym hadnt had his thought yet :p
I have now though :)
The problem is I don't "do" recipes... :embarassed: I just can't get them right - I improvise a lot and just make it up as I go along - I just don't believe them or disagree with them :p I'm too stubborn :embarassed:
The problem is I don't "do" recipes... :embarassed: I just can't get them right - I improvise a lot and just make it up as I go along - I just don't believe them or disagree with them :p I'm too stubborn :embarassed:
Maybe recipies is the wrong descriptor :)
I am like you - I find it annoying to follow a prescribed set of instructions to arrive at a final result, but there are always little tricks and nuances that you can pick up by observing someone elses cooking - ESPECIALLY when it comes to sauces, salads/finishing touches to accompany a meal and presentation.
Perhaps rather than a recipie subforum it could be a "culinary inspiration" subforum :p
Personally, I wouldnt mind someone with a bit more of an idea than me suggesting wines when I throw up some meal ideas. My tastes span to the softer reds and champagnes of all manners, but my tastes in the areas of white and rose wines are lacking - partially because I dont really seem to like white wine and usually I dont find it gels with my food well - but considering the amount of light italian type food that I eat, its a pretty shonky standpoint!
semi-pro waster
12-05-2007, 03:21
The problem is I don't "do" recipes... :embarassed: I just can't get them right - I improvise a lot and just make it up as I go along - I just don't believe them or disagree with them :p I'm too stubborn :embarassed:
You call it stubborn, I just call it a failure to follow a simple receipe. ;) As I've said though I'm the same, I just start making it up as I go along after a while but as long as it turns out ok it is all good. :) I can understand what DRZ means about lack of cooking facilities though, I've always had flatmates who don't leave dishes clean for longer than a day so it is difficult to try and make a dish before everything gets manky again.
Well I'm not ashamed to admit that I do like recipes, especially at the moment whilst I'm trying to control the amount of calories/fat I eat without actually counting every last one off packets etc., however this doesn't mean that I'm incapable of cooking something concocted from my own brain. I find that cookery books inspire me when I'm not sure what I fancy, although I'm quite happy to throw things together and see what happens. Cookery books combined with years of helping Mum (who is a fantastic cook) have really helped expand my knowledge. I'd like to get more confident in that way with indian food though. I've done a few bits out of cookery books which were absolutely gorgeous and I want to get to a point when I know what indian spices etc. taste good together.
I find that having my own kitchen and equipment around me also makes a massive difference. I do a lot more cooking now than I ever did at Uni or when I was with my parents. I cooked for myself at Uni, but it was generally just studenty type things - pasta and whatever sauce I fancied making, or stir fry etc. When I left Uni I started accumulating lots of cooking items and storing them away. Consequently, when I moved in here, I had just all the kitchen bits I wanted and I really enjoy cooking with them :) It's a scruffy old kitchen, but it's MINE and I love it. Can't wait until we can afford a new one and I get my new oven/hob :D
Davey_Pitch
12-05-2007, 12:03
I love cooking! Maybe when we get a dining room table we can invite some BD'ers round for food. No fussy buggers allowed mind you, they drive me crazy!! :p
But I thought you liked me :'( :'( :'(
But I thought you liked me :'( :'( :'(
I love you to bits chicken, but I'll never cook for you :p
I made a smoked mackerel, baby spinach and pink grapefruit salad with a balsamic/grapefruit juice/extra virgin olive oil and fresh herb dressing the other day. You may think it sounds odd but it was lovely. The grapefruit cuts through the oily fish perfectly. Used the pink grapefruit though so it wouldn't be too sour. Yum yum... :)
I am like you - I find it annoying to follow a prescribed set of instructions to arrive at a final result, but there are always little tricks and nuances that you can pick up by observing someone elses cooking - ESPECIALLY when it comes to sauces, salads/finishing touches to accompany a meal and presentation.
I think recipe books are a bit like Kryptonite to Dym.. his reaction whenever I even consider using one for a meal is one of shock, disgust and aversion :D I still need them quite a bit because my basic cooking skills are rather weak, but I do tend to use them for guidance rather than explicitly, cooking is just boring otherwise to me :)
I think recipe books are a bit like Kryptonite to Dym.. his reaction whenever I even consider using one for a meal is one of shock, disgust and aversion :D I still need them quite a bit because my basic cooking skills are rather weak, but I do tend to use them for guidance rather than explicitly, cooking is just boring otherwise to me :)
If I'm cooking something specific for the first time I will generally read thru a recipe book to make a mental note of what, when, how much and how long and I may even stick kinda close to it the first time. After that all bets are off and I improvise and add and play around :)
Did lasagne for Phil and Vix last night - tasted great :) bit too much sauce and not enough pasta meant it kinda went gloop but then I'm generally crap at presentation of food anyway :embarassed:
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