Tag: sage
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Tomato Passata Pasta: 15 Minute Meals
This simple tomato passata pasta is a tasty example of 15 minute meal. 🙂
The trick to making dinner in under 15 minutes is to minimise the so called “rules” you must follow for a dish and instead cook by feel.
I simply brought a pot of water to the boil whilst I heated a slug of olive oil in a frypan and started cooking some garlic, onions and bacon in it.
About 2 cups of home-made pasta went into the boiling water whilst I added a bottle of tomato passata to the frypan. When the sauce was hot I added some basil and sage.
All I had to do then was drain the pasta, mix it into the sauce and grate some cheese (I used cheddar).
Yum!
Make this recipe your own by using adding your own ingredients. I am going to add some black olives next time for example.
Enjoy,
PK
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How To Make Browned Butter Sauce
Browned butter sauce has a caramel/nutty flavour and I think the addition of sage works just as well for seafood, pasta, chicken and beef.
The pleasure of watching and smelling this sauce cook is sublime. The stages are so clear that they belie the difficulty level. When you get it right for the first time you will be pretty chuffed with yourself.
🙂
Notes:
- It is so easy to burn this sauce so don’t get distracted like I do
- Keep the sauce moving slowly the whole time after the milk fats and proteins separate (see below)
- I make it ahead of schedule so I don’t have to stress
- You will quickly learn if you have cooked it too long and can adjust for next time
You will be:
- Heating on medium
- Heating on low
- Cooling
You will need:
- Ingredients:
- 200g of pure butter (ie not a blend)
- sage leaves to taste
- Equipment:
- a sauce pan
- a small whisk
Heating on medium
Start melting the butter on the hob over a medium heat.
You will start to see the milk proteins and fats make two distinct layers
Next, the water content of the butter will begin to boil away. Keep stirring slowly now.
This is what it looks like after that happens.
Heating on low
Now turn the hob down to low and add the sage leaves.
After a while parts of the sauce will start to brown. Keep stirring slowly.
You can test if it i ready by spooning some onto a white surface. Perfect 🙂
Cooling
I pour it into another vessel to cool down, stirring every now and again. At this point you can tell if it was on the heat too long and adjust accordingly next time you make the sauce. You want nutty not acrid.
Enjoy,
PK
Related Links:
- see all recipes using butter here
- see more sauces and condiment posts here
- see more French cooking posts here
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PK’s Chicken Crown Roast With Bacon
I stuffed this chicken crown joint with bacon, sage, thyme, key lime peel and onion. The skin was rubbed in olive oil, cracked black pepper and salt.
I roasted it (~ 1 hour: fan forced oven: 200C) in an upright position to let the stuffing drip and infuse through the roast as it cooked.
Enjoy,
PK
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Sage
This essential herb can be grown in Perth as a perennial or an annual. I keep it trimmed down to a small clump to encourage growth. It was missing from my herb garden but no more 🙂
Next time you do a roast leg of lamb, season with salt, rosemary and sage for that most English of meals.
Taste/Aroma:
Rolling the leaves on your hand releases a pleasant smell that reminds me of eucalyptus oil. It has a slight peppery savoury flavour that pairs well with beef, pork, lamb, fish and pasta.
Flower:
Seeds:
Plant:
Planting/Care:
Please see the link at the bottom of the page for when to grow this plant in my Grow It Perth calendar.
Regular NPK in the ratios for vegetables every now and again and find a nice sunny well draining position. It will grow all year in Perth but prefers summer.
Related Links:
- see more sage posts here
- go to all meal ingredients here
- go the Grow It Perth calendar
- see a work in progress map of edible plant species here
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PK’s NoRecipe Sage and Thyme Butter
A really simple sage, thyme and parmesan flavoured butter that goes well with anything, especially chicken and seafood. I suppose it would probably keep for a while in the fridge but I have only ever made enough to use straight away.
Bring together your desired amount of butter or margarine or butter blend (perhaps 60 – 100g) and then add to taste:
- sage
- thyme
- pepper
- parmesan cheese (better yet Parmigiano-Reggiano)
I bring the butter to room temperature, in Australia that will make it pretty soft and workable very quickly during summer.
Finely chop the rest of the ingredients and fold them in.
Once I folded it all in, gently, I went all Baskin-Robbins style on it by mixing it some more on a clean counter top.
I then rolled it into a ball and chilled the whole lot again.
My serving suggestion 🙂
Enjoy,
PK
Written by
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PK’s Sage and Thyme Butter
A really simple sage, thyme and parmesan flavoured butter that goes well with anything, especially chicken and seafood. I suppose it would probably keep for a while in the fridge but I have only ever made enough to use straight away.
Bring together your desired amount of butter or margarine or butter blend (perhaps 60 – 100g) and then add to taste:
- sage
- thyme
- pepper
- parmesan cheese (better yet Parmigiano-Reggiano)
I bring the butter to room temperature, in Australia that will make it pretty soft and workable very quickly during summer.
Finely chop the rest of the ingredients and fold them in.
Once I had folded it in I went all Baskin-Robbins style on it by mixing it some more on a clean counter top.
I then rolled it into a ball and chilled the whole lot again.
My serving suggestion 🙂
Enjoy,
PK
Related Links:
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