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Pasta | Nick Coffer | My Daddy Cooks
[VIDEO] BBC GoodFood Show – No-cook Parma ham carbonara

[VIDEO] BBC GoodFood Show – No-cook Parma ham carbonara

I was thrilled to be invited to cook at the BBC Good Food Show’s event at Westfield London, alongside some brilliant guests like Jose Pizarro, Masterchef champion Tim Anderson (together with Sarah and James from the show too) and Giancarlo and Katie Caldesi. Archie joined me on stage and we cooked three dishes – my no-fry Singapore noodles. no-cook carbonara pasta (recipe below) and my tiffin cakes too. [Apologies for the slightly odd angle of recording of this video! I simply perched my camera on the work surface just before going on stage!] As ever, I had no idea whether Archie would come on stage with me or not but, as you will see in the video, he literally ran on stage to join me. What I find interesting is that, as he gets older, he is much more interested in cooking and preparing his own ideas alongside me (albeit often fairly inedible!), rather than cooking what I am cooking. I really like this show of independence and I see it frequently in my kitchen at home. I chose the three recipes (all from my book) as I wanted to show how cooking fresh and tasty recipes at home needn’t be time consuming or difficult. I love the Singapore noodle recipe as the vegetables are baked in the oven, rather than fried in a wok. This is a perfect twist on the classic dish if you have young helpers in the kitchen. The tiffin remain the most clicked on recipe on this blog and the carbonara is part of a whole chapter of the book of no-cook pasta sauces....
[NEW VIDEO] Archie & me cooking at Real Food Festival (2 book recipes!!)

[NEW VIDEO] Archie & me cooking at Real Food Festival (2 book recipes!!)

I was thrilled to be invited to cook at the Real Food Festival at Earls Court on Sunday – and here is the full video of me and Archie cooking two recipes from my new book (which is available for pre-order for only £9.45 by clicking here to Amazon)! We cooked my Mexican Lasagne, which is basically a deliciously easy chilli con carne, layered with flour tortillas instead of lasagne sheets. Possibly my favourite recipe in the book. We also made my “no-cook smoked salmon, lemon, cheese and dill” pasta, part of a whole chapter in the book where the sauces literally require no cooking. You’ll understand that I can’t yet post the full recipes here on the blog but if you watch the video, you’ll soon see how they are made. As ever, all I can commit to is being there on stage myself. There is no guarantee whatsoever that Archie will want to cook with me on stage. As it so happens, this time round he seemed more than happy to be on stage with me. Indeed, he was with me throughout our whole slot on stage, creating more messy havoc than I fear the lovely Valentina Harris and her extra patient assistant, Sancha, could possibly have imagined was coming their way! Still, Jo and I will always remain vigilant to where Archie is at, and coming on stage with me will always be 100% his own choice. Sunday also marked a big day as it was the first public airing of my book! I was really proud to have 2 copies standing on the worktop with...
[RADIO] Bacon, pea, red onion and cream pasta

[RADIO] Bacon, pea, red onion and cream pasta

As part of the first edition of my new show, Nick Coffer’s Weekend Kitchen (in it’s new Saturday midday slot), I pre-recorded a delicious recipe at home – bacon, pea and red onion pasta, with a creamy sauce. As I have said before, we eat pasta at least three times a week in this house and I particularly love pastas where the sauce is ready in the time it takes for the pasta itself to cook. When you consider that I always have rashers of good quality bacon in the freezer as a perfect “just-in-case” ingredient, it’ll come as no surprise that bacon pastas are a regular occurrence here too! This bacon, pea and bacon pasta is a classic, and a dead easy classic too. Impossible to get wrong, and impossible not to like. Here is the 4 minute recording of me cooking this live in my kitchen: http://www.mydaddycooks.com/wp-content/uploads/2011/01/baconpasta2.mp3 And here’s the full recipe (adapted from the 2 people recipe from the radio to serve a family of 4 people). If you want the full 10 page fact sheet from the show, full of great recipes, head over to the show’s BBC page. Farfale with a bacon, pea and red onion sauce Serves 4 Preparation time 5 minutes Total cooking time 15 minutes 400g pasta (farfale or penne work well) 1 red onion, finely sliced 6-8 rashers good quality cured bacon, sliced 3 handfuls frozen peas 2-4 tablespoons of crème fraîche Good squeeze of fresh lemon juice Salt and freshly ground pepper Freshly grated parmesan Cook the pasta according to the instructions on the packet. In a frying pan...
[VIDEO] Wild mushroom tripoline pasta

[VIDEO] Wild mushroom tripoline pasta

I should say straight off that no ladybirds were harmed in the filming of this video, contrary to whatever Archie may say… I think I would struggle to find an easier dish than this, and yet the result is so very tasty. The stars of the show are the porcini mushrooms and they give this dish its deep woodiness. I also used fresh shittake mushrooms and fresh chestnut mushrooms. Of course, the chestnut mushrooms are not wild but I choose to use them to keep costs down. They contribute to the colour and texture of the dish, if not greatly to the flavour. Wild mushrooms seem to be much more reasonable in supermarkets now than they used to be. I spent about £4 on the mushrooms in total and, although this is not a small amount, this dish does not work out more expensive than other pastas which use meat or fish. Wild mushroom tripoline pasta Preparation time 30 minutes, but that is simply to include the time needed to soak the dried porcini mushrooms. Cooking time 12 minutes. This served three of us amply, with some more for seconds. 300g tripoline pasta (I found this at Tesco but of course you can use any pasta you want). 25g dried porcini mushrooms (soaked and then sliced into ribbons) 125 fresh shittake mushrooms, sliced into ribbons (you can used dried shittake if you cannot find fresh ones) 150 fresh chestnut mushrooms, thinly sliced 3 cloves of garlic, thinly sliced 2 tbsp flat-leaf parsley The juice of half a lemon Olive oil Lots of parmesan to serve You will need to...
[VIDEO] The snowed-in, no shopping, tuna puttanesca

[VIDEO] The snowed-in, no shopping, tuna puttanesca

Tired [frankly borderline grumpy at times!] daddy. Tired[ish] toddler. Mildly stressful video! It’s funny how we went from the lovely relaxed and buzzy atmosphere of making the chicken hotpot to this slightly more “edgy” affair. At least Archie’s impeccable sense of comic timing lightened my mood. I think he picks up when I am not on top form – and plays up to it too! We had found ourselves unexpectedly snowed in on Wednesday (there must have been at least, well, 2cms of snow making it impossible to drive on the ungritted roads of our village), meaning we couldn’t do our weekly shop as planned, scuppering our cooking and videoing plans for the evening. At times like this, I revert to the store cupboard, usually pastas, and just make do with what I can find. A lonely tin of tuna immediately said “cook me”. I used a few vegetable from the fridge, my ever-reliable bottle of “in case of no food” tomato passata and some olives too. As it happens, the resulting meal was both simple and tasty and, as a home cook, I cannot ask for much more than that… “Snowed-in, no shopping, tuna puttanesca” Preparation time 5 minutes, cooking time 20 minutes. This amply served three of us, with a little to spare 350g conchiglie pasta 300ml tomato passata (or chopped tomatoes) 1 chopped onion 2 chopped garlic cloves 1 chopped sweet red pepper 1 chopped carrot 2 chopped celery sticks 150g green pitted olives, sliced in half 1 tin of tuna Cook the pasta as per the instructions on the packet. Meanwhile, in a large pan...
[VIDEO] Linguine with a crayfish and dill sauce

[VIDEO] Linguine with a crayfish and dill sauce

A shorter video for a very quick and simple dish. Crayfish tails are a cheap and tasty way of serving shellfish. 250g only cost me £2 at my fishmonger and would not cost more than £2.50 at a supermarket. The dill gives the sauce a fragrant sweetness, making this dish a long-standing favourite in our house. When Archie was still dairy allergic, we used to make it with Alpro Soya cream which was an excellent substitute. That said, nothing quite beats the bitter tangyness of the crème fraiche… There is some debate as to when to give shellfish to babies and children. I believe we started when Archie was around nine months old and this felt a good time to start (although admittedly some people do prefer to wait until 12 months old). If my memory serves me right, we were in our local Chinese restaurant and he was just too curious about the little baby shrimps in the special fried rice. The restaurant kindly brought him a plate of them and he literally hoovered them up, instantly turning shellfish into a regular part of our eating habits. I would imagine that most shellfish could substitute the crayfish here and, if you are concerned about giving shellfish, I am sure this recipe would work well with some cubed fresh salmon. Linguine with a crayfish, dill, cream and tomato sauce Preparation time 5 minutes, cooking time 15 minutes This served three of us, with second helpings for the adults 350g linguine 250g fresh crayfish tails 1 onion, chopped 2 cloves of garlic, crushed 300ml of crème fraiche (I used the...
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