More often than not, cooking shows just make me hungry, but there was one I loved so much (it is sadly off air now, but their website is still full of information.) It was called The cook and the chef. For all you Australians it was on Wednesdays on the ABC, I think they still might occasionally do shows? But for the rest – check out their website.
They were interesting, Maggie Beer (Australian home-cooking royalty) and Simon Bryant (executive head chef at the Adelaide Hilton), an unexpected duo. As the cook and the chef, they often had very different ideas in the kitchen, but they communicated well, despite their varied backgrounds and came up with some real culinary treasures. Generally they concentrated on 2 ingredients per episode and did a range of 4 or 5 dishes with those ingredients.
We absolutely love to make this recipe from an episode that aired exactly 5 years ago today!
Avocado and ginger pasta
- 2 large or 3 smaller avocados chopped
- 1 lemon juiced
- 6 Tbsp almond flakes
- 2 tsp finely chopped ginger almost to a mince
- 1/3 c extra virgin olive oil
- 500 g (just over a pound) tagliatelle pasta
- 1/3 c coriander leaves
- Sea salt and freshly ground black pepper
Preheat the oven to 180C to roast the almonds. This won’t take long so keep an eye on them. Remove from oven when ready. About 5 minutes or until golden brown.
Bring a large saucepan of water to the boil. Cook the pasta al dente.
In a large bowl place the warm pasta with the oil and minced ginger, toss. Add some salt and 3/4 of the roasted almonds, toss. Then add the coriander and then the rest of the roasted almonds and toss. Add the avocado last, serve with some freshly ground black pepper and salt to taste, and some lemon juice then add the shaved parmigiano (just a handful).
Be sure to visit The cook and the chef for more lovely recipes. Or Maggie’s cookbooks, which have won numerous awards. I particularly like Maggie’s Harvest.
Song for this recipe:
Two Door Cinema Club are an indie rock band from Northern Ireland. Their upbeat album Tourist History is pretty fun for a mad dance around the kitchen – which is obviously a theme for me these days. I think this song is perfect for this recipe, as both are fresh and zingy (highly technical terms for explaining music and food- I know).