One-Tray Pork and Mushroom Pasta

One-Tray Pork and Mushroom Pasta

Who doesn’t love a meal which can be cooked in just one tray or tin? With this one by the great Ottolenghi, flavour and texture are not sacrificed for simplicity. The recipe was in his Guardian column (third recipe down) recently and I couldn’t wait to make it. I’ve already made it twice and  am certain it’s going to become a staple in this house.

I have made one-pot pasta dishes before, where the pasta and the sauce ingredients are all cooked together in water in a large pan on the hob, so I was delighted to find this one because cooking everything, including the pasta itself, together in one roasting tin in the oven seemed so perfectly suited to Aga cooking. Even the rocket is stirred in rather than served separately. There is also a scrumptious salsa and I would urge you to take the extra few minutes to make this.

I found it slightly trickier than usual to decide which Aga oven(s) to use for this dish. Ottolenghi’s instructions for a conventional oven are 240ºC for the initial meat-browning stage and to turn it down to 200ºC after that. I found that if I put it in the roasting oven for both stages the pasta browned too quickly, even if I did as instructed and turned it in the sauce a couple of times to keep as much of it as possible submerged. I’ve shown at 7. below what worked for me. You might find a different oven permutation suits you better.

If you can’t find paccheri, Ottolenghi suggests using rigatoni or tortiglioni. I bought my paccheri from Ocado.

Ingredients

(Serves 6)

  • 1 litre chicken stock
  • 30g dried porcini mushrooms
  • 750g minced pork
  • 350g Cumberland sausages, casings removed
  • 2 tbsps Worcestershire sauce
  • 3 tbsps tomato paste
  • ⅓ tsp chilli flakes (how precise Ottolenghi is!)
  • 1 tbsp fennel seeds
  • 15g sage leaves, roughly chopped (I used a little less than this because we’re not keen on a strong sage flavour)
  • 75ml olive oil
  • 60g Parmesan, grated
  • Salt and pepper
  • 3 celery stalks, roughly chopped
  • 1 onion, roughly chopped
  • 4 garlic cloves, crushed
  • 500g oyster mushrooms, left whole or roughly torn into large pieces
  • 100ml double cream
  • 250g paccheri
  • 70g rocket leaves

Caper Salsa

  • 35g capers, roughly chopped
  • 15g parsley, finely chopped
  • 1 lemon, zested: add the zest and juice to taste
  • 3 tbsps olive oil

Method

  1. Add the porcini mushrooms to the chicken stock in a saucepan and bring to the boil on the boiling plate. Remove from the heat and leave to cool slightly
  2. Place the mince, sausage meat, Worchestershire sauce, tomato paste, chilli flakes, fennel seeds, sage, 3 tbsps of the olive oil, half the Parmesan, 1 3/4 tsps salt and some ground black pepper in the full size Aga roasting tin
  3. Blitz the celery, onion and garlic in a food processor until finely chopped and add to the roasting tin and mix it all together
  4. Bake in the middle (with the tin hanging from the third rung from the top) of the roasting oven for 30 minutes until brown and sizzling
  5. Using a fork, break up the meat to get rid of any clumps, then stir in the porcini mushrooms and stock, the oyster mushrooms, pasta, cream and remaining 2 tablespoons of oil
  6. Make sure to stir in the pasta very thoroughly and that it is mostly submerged in the sauce
  7. Return to the Aga but this time to the baking oven to cook for about 45 minutes. Take it out a couple of times to stir the pasta in the sauce. Alternatively, if you have time, place it in the roasting oven or baking oven for 10-15 minutes before transferring it to the simmering oven for an hour or more (depending on when you wish to eat). As we Aga owners know, it will not come to any harm
  8. Meanwhile make the salsa by combining all the ingredients in a small bowl and adding a grinding of black pepper
  9. Stir in the rocket and remaining Parmesan before serving. You could also sprinkle over some extra Parmesan shavings

Ottolenghi says to pour the salsa over the whole thing but I chose to serve it in a bowl to be passed round the table.

(The first time I made it there were only three of us so I roughly halved the quantities and used the half size Aga roasting tin, which is the one you can see in these photos.)

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Braised Pork with Ginger and Star Anise

Braised Pork with Ginger and Star Anise

My sons gave me two cookery books for my birthday. My daugher-in-law looked a bit sceptical and asked if I was sure they were what I wanted (I do have quite a few already), but I assured her it was. I had dropped a few (many) hints in the run-up to my birthday. One of the books was Diana Henry’s new one, How to Eat a Peach, which is a beautiful 71ztiybGwmLcollection of menus rather than recipes; it’s also a sort of memoir, an account of the places she’s travelled to since she was a teenager, and where she discovered all the dishes she loves to cook and eat. I have already cooked a few of the recipes from the book, although I haven’t yet put together a whole menu. The first thing I made was this braised pork, which I pounced on because I knew it would be perfect for the AGA simmering oven. I adjusted the quantities because there were only four of us eating and off I went.

 

Braised Pork with Ginger and Star Anise

Serves 4

Ingredients

For the pork

  • About 1tbsp groundnut or vegetable oil
  • 1kg pork shoulder, cut into 3cm cubes
  • 200g shallots, sliced
  • 20g fresh root ginger, peeled and finely grated
  • 5 garlic cloves, finely grated or crushed
  • 5 tbsps kecap manis
  • 3 tbsps light soy sauce
  • 11/2 tbsps tamarind paste
  • 400ml chicken stock
  • 1 star anise
  • 2 medium-hot chillies, halved, deseeded and finely chopped
  • 2 birds’ eye chillies, left whole

For the crispy fried shallots

  • Groundnut or vegetable oil
  • 100g shallots, finely sliced
  • Sea salt flakes

Method

  • Spread the pork out on a large baking tray, lined with bake-o-glide and drizzle with the oil
  • Place on the top rung or on the floor of the roasting oven for 10 minutes, then remove it, turn the meat over and return the tray to the roasting oven for about 5 minutes. Your aim is to have golden brown pieces of pork; you’re not trying to turn it dark brown
  • Meanwhile  get on with your shallots. Heat a tablespoon or two of oil in the casserole you want to braise your pork in. Do this on the simmering plate. Add the shallots, turn them over in the oil, put the lid on and transfer the casserole to the simmering oven for about 15 minutes until they are soft and golden
  • Stir the garlic and ginger in and return the pork to the pan along with the kecap manis, soy sauce, tamarind and stock
  • Bring to the boil on the boiling or simmering plate, add the star anise and all the chillies and place your casserole, uncovered, in the simmering oven for about 3 hours but, as I’m sure you know, when slow cooking in the Aga simmering oven the timing is not crucial as long as you end up with meltingly tender meat
  • Remove the star anise and the whole chillies
  • Meanwhile make the crispy fried shallots by heating about 2cm of oil in a small pan on the simmering plate. Add the shallots and fry, moving them around, until they are crisp and golden. Remove with a slotted spoon to a sheet of kitchen towel on a plate and sprinkle with salt
  • If the liquid around the pork is not thick and glossy and seems a bit thin, remove the pork with a slotted spoon to a dish and keep it warm in the simmering oven. Boil the liquid for a while on the boiling or simmering plate until it’s reduced and then return the pork to the pan to heat through
  • Serve the pork with the crispy fried shallots sprinkled over. We ate ours with rice and stir-fried pak choi