PPN Holiday cooking - Nut Roast and Pasta Napoletana

We've had a lovely Easter weekend.  I made hot cross buns on a quiet relaxing Good Friday (and will update that recipe soon).  Yesterday and today we spent in Geelong with my parents and family.  It was a whirlwind of catching up with my sister's Irish family, easter egg hunts, a big Easter lunch and visits to the park.  I was pleased to fit in a few impromptu recipes to get us by and will share these at the bottom of the post.

Sylvia had a lovely time playing with her cousin Dash.  Last night we let them share a bed, sleeping top to tail.  Well, they were actually having more fun than sleeping.  They were very excited about the Easter Bunny visiting them.  Even more exciting this morning were the Easter egg hunts.  One early for the wee ones and another one (with clues by my brother-in-law Fergal) when the older cousins arrived later.  Kids seem to love possessing Easter eggs as much if not more than eating them.

The family were very generous with easter eggs.  Sylvia was given quite a few.  Special mention though goes to my sister-in-law Erica who made her own easter eggs and packaged them in a colourful bags.

Meanwhile I whipped up a nut roast for lunch today (see top photo).  I was pleased that I was able to make one at short notice in my mum's kitchen with no recipe.  Those who read my blog regularly know I make them regularly as the centre to a roast dinner.  Even so, I was impressed that I managed to get this one made while my brother Dave squeezed (and sieved) orange juice for breakfast.  Everyone (except Sylvia) found it delicious.  I ate it with a vegetarian gravy, golden roast potatoes, roast pumpkin, cauliflower cheese and peas.

I guess that Mum and Erica decided that we had enough chocolate about and it was not to be found in the desserts.  Erica's angry chicks cupcakes looked very cute alongside mum's caramel tart, pavlova and sponge cake.  I was very taken by the caramel tart which was superb.

After an afternoon of chatting in the loungeroom, backyard sport and a visit to the park, we set off for home.  After a large midday meal and a wee bit too much chocolate, I wanted a quick and easy dinner.  I took out some fancy fettuccine from the pantry, made a quick tomato sauce and unpacked my suitcase while the pasta cooked.  I call it Napoletana (or Napolitana).

The pasta was just what we needed.  All it needed was some basil from my mum's garden, if only I had thought to pick some before I left.  As I don't make this sort of dish often these days, I have written what I did in a recipe below for future reference.  It strikes me as representing a meeting of my past and present: the cooking I learnt in my student days coupled with some flavours I have discovered through blogging.

I am sending the fettuccine napolitana to Gillian of So So Simple Life for Presto Pasta Nights #259, a great pasta event coordinated by Ruth of Once Upon a Feast.

Previously on Green Gourmet Giraffe:
This time last year: Memes are due. Thanks are due.
This time two years ago: SOS KC: Beets, Greens and Chickpea Curry
This time three years ago: A Nutroast Tribute
This time four years ago: A Long-winded Nut Roast Post

Cheesy carrot nut roast
serves 4 with sides

slurp of olive oil
1 onion, chopped
1 carrot, grated
1 cup fresh breadcrumbs
1/2 cup ground almonds
1/2 tsp smoked paprika
generous grind of salt and black pepper, or to taste
80g grated cheese
2 eggs

Fry onion and carrot in olive oil over medium heat in a large frypan until vegies are soft.  Transfer to a large mixing bowl.  Stir in remaining ingredients to make a fairly thick mixture.  Check seasoning and adjust to taste.  Tip into a silicone loaf tin (or a greased and lined metal loaf tin).  Cook at 180 C or 350 F for about 30 - 40 minutes or until golden brown and firm when you touch the middle of the loaf.  Let sit for about 10 minutes before turning out of tin onto a serving tray.  The nut roast can be reheated in the oven or sliced up to eat.

Fettuccine Napoletana 
serve 4-6

slurp of olive oil
1 onion, chopped
few cloves of garlic, finely chopped
good glug of red wine (about 1/4 cup)
about 400ml tomato passata (or 400g tin of diced tomatoes)
1 tbsp tomato paste
1 tsp French lavender salt (or salt and mixed herbs)
drizzle of maple syrup (about 1 tsp) 
knob of promite (about 1/2 tsp)
shake of ground chillies
500g egg fettuccine
finely grated parmesan cheese to serve
chopped baby spinach to serve

Fry onions in olive oil on low heat until browned.  Add garlic and cook for a minute or two.  Tip in the red wine - this was sort of like a deglazing - and simmer for a few minutes.  Stir in passata and remaining ingredients.  Check taste and adjust seasonings.  Bring to the boil and simmer.

While the tomato sauce is simmering, fill the kettle and bring to the boil.  When boiled, pour water into large saucepan with a pinch or two of salt over high heat.  When water boils in the saucepan, add pasta and put the lid on.  When water boils yet again, turn the heat to low and set the timer for the cooking time on the packet (usually about 10 minutes).  When pasta is cooked, drain and return to the pan.

Toss pasta with tomato sauce. Serve hot with parmesan and spinach.

On the Stereo:
Tricheurs (LP): Peer Raben