Just before the turn of the year I was asked by Helene, author of Masala Herbe, to be involved in guest blogging for her website as she had a very busy schedule coming up. We were looking for an early January publication and as I was off to NYC & Jamaica then, it seemed like the perfect time (as I wouldn’t be able to blog anything for myself). So I got a recipe together just before Christmas and emailed it off. You can check it out for yourself and see what you think of my Curry Tempura Paneer Cheese & Sweet Chili Jam. Eventually I will get round to putting up on Will Yums too.
I promised to request back the favour with Helene if I ever thought my life was getting too busy to blog. It would seem now was a great time to do so, what with most of my time being taken up with the growing success of Billy Franks jerky. So lady’s and gentlemen here is the very first guest blog on Willyums.co.uk.
First of all…
Will, thanks for the opportunity of letting me guest post here today at Will Yums! It’s a pleasure!
I am Helene the author of Masala Herbe, a blog all around food culture and the culinary world. I am Austrian, French married and living in Goa, India and my life always turns around food, cooking and arts. Will and I met in Twitter some few months back, since that we have been following each other’s blogs regularly. He is a great cook and food enthusiast who has a good taste and dares to try new dishes, inspiring me with new ideas. Will was always a great help too in the last months whenever I needed some help with my page, in fact he was even so kind to guest post for Masala Herb a wonderful recipe, Curry Tempura Paneer Cheese & Sweet Chilli Jam.
Today I prepared you all a special treat, my husband’s favourite, a super spicy pasta dish. Will asked me for something spicy and I had got some Goan Pork Choriz from the market a while back. Goa used to be a Portuguese colony, that’s why traditional food has lots of Portuguese flavours in Goa. Choriz sausage is very popular amongst locals here. When I was introduced to it I was sceptical, it was way to pungent for my taste but the flavours would make me want more and over time I was used to hot foods. I started to try around different dishes and over time I perfected my Spaghetti Carbonara with spicy Choriz.
Choriz is special because it is made with vinegar and spices which will preserve the meat. You can store it for months in your pantry and nothing will happen to it. It is traditionally made in many local houses till now, some houses even sell theirs in the market, for 1 ball ~4 INR, which is practically nothing! You get different qualities too, I always prefer the Choriz lean with no fats but that’s a question of taste too (girls go for the lean stuff). I did see once Choriz in a store in France some time back, so it should be available in the rest of Europe too. No Idea about the US and other parts of the world, but you can always ask an Indian store in your near, who knows maybe they sell it.
Spaghetti Carbonara with spicy Choriz – Serves 2
- 125 g Whole wheat Spaghetti
- 1 ½ Tbs Olive Oil
- 1 Onion – sliced
- 4 cloves Garlic – chopped
- 20 balls Goan Choriz Sausage
- 1 Egg
- 2 1/2 Tbs grated Parmesan cheese
- Pinch salt
- Pinch pepper
Keep a pot with water to boil and add the spaghetti.
In the mean while, slice the Onion and chop the Garlic small. Continue by preparing the sausage. Remove the strings and the outer skin. Cut the sausage into small cubes. Keep all ingredients aside.
Remove the pasta into a strainer once the spaghetti is al dente. Rinse the same pot and add the olive oil on slow heat. Fry the Onion and Garlic till translucent and gradually add the Choriz sausage cubes and stir well on slow heat. Fry it all for maybe 5 minutes till sausage looks cooked but not burned.
While the sausage is cooking, mix in a bowl quickly the egg and parmesan with salt and pepper as shown in the picture.
Once the sausage is ready add the pasta and mix it on slow heat well. Remove the pot from the heat and quickly add the egg parmesan mix to the spaghetti and sausage, stirring fast well as long as it is hot.
The egg will be heated enough to turn into a smooth sauce with the hot pasta ingredients. If you mix the egg and parmesan while the pasta is still on the heat you will get scrambled eggs and that’s not the desired effect in this dish.