Sunday, October 22, 2006

Lemon Caper Pasta with Minced Beef

I woke up this morning, a little later than usual and so, I decided to make brunch.

And Pasta is a hungry student's best friend.

Now, this dish was put together on the fly, so I don't have pictures, but I'm posting it up because I think its cool what you can do with a little creativeness in the kitchen.

It tasted amazing.
You'll just have to try it to beieve it.

Especially if you like tangy flavors.

I just finished eating it.


All I had in my fridge was:
Minced beef, a lemon, a bottle of capers, butter, some leftover sweet sauce (from the roast duck we had the other day), worechestier (sp?) sauce, sesame seed oil, some herbs, a small bit of butter, onions and garlic. oh and spaghetti.

Sounds like a recipie, but looks a mess in the fridge.

I'm having tropical fruit yoghurt for desert. That's in the fridge as well. :)


Minced beef (about a handful)
1/2 Lemon
Spaghetti (portion for 1)
1/2 medium sized Onion
3 cloves of Garlic
1 spoonful of Capers (or however much you fancy)
2 tbsp sweet sauce (i'm pretty sure you can substitute this with sugar or mango chutney)
4 tbsp water (to dilute the sweet sauce)
worechiester sauce
sesame seed oil
mixed dried herbs


Step 1: Marinate the Beef
Take a bowl, put in the beef, a few dashes of worechestier sauce, a dash or seseme seed oil and a small sprinkle of salt and pepper. Mix it up and set aside.

Step 2: Boil your pasta
Boil a pot of hot water, throw your pasta in with some salt.

Step 3: Other ingredients
Dice your onion and garlic and set aside.
Take some hot water from your still boiling pasta to melt/dilute the sweet sauce.
Ready your lemon, capers and butter and herbs.

Step 4: Quick tossing in the pan
Your pasta should be cooked by now.
drain it and put it on a plate. right next to all your other ingredients.

Melt some butter in the pan.
throw in the onion and garlic and fry to bring out some fragrance.
throw in your beef and fry, making sure it seperates.
throw in your pasta.
throw in your capers.
squeeze in the lemon juice.
pour in the sweet sauce.
add a dash of pepper and salt to taste.
sprinkle with herbs.

Toss this in a medium heat in your pan and you'll start smelling the beautiful aroma of warm lemon.

Final Serve.
Plate your pasta and sprinkle with a bit more herbs if you like.


the reason why this dish works is -

Sweet curbs sour.
so a balance between sweet and sour is the key.

cheers :)


ETA (24 0212 Oct 2006 Tuesday):
it's worecestershire sauce -- d

1 comment:

L. said...

whoopsie. :)