XO Linguine
prawn / tomato / potato
#Story
Time
I’ve made a lot of pasta in my years as a Chef. I am not going to blow my own trumpet and say I am a pasta master or even a pasta professional but I can make a good fucking pasta. I learned how to make pasta in my first job. I always thought it was an amazing recipe until I started working with Mark Greenaway. I made it in a Hobart Mixing Machine and he went fucking off on one. Made me throw the lot away and told me that it was definitely not his recipe as it was utter shite. True, it wasn’t his recipe, but at that point I didn’t think he would be able to tell. No idea why I thought that as the man just knew everything! He could tell if I had had one drink the night before just by the look in my eye. I'm talking One Pint. Mental. Anyway, he gave me his recipe told me to weigh everything out and showed me how to make it. Start by pouring all the flour onto the bench, make a well in the centre of the flour and incorporate the egg yolks into the flour. Fair to note there was about 24 eggs going in here! I worked and kneaded that dough for about 30 minutes. It was the stiffest and sturdiest pasta dough I’d ever used. However, after it rested and been rolled out it was bloody beautiful. Completely changed my pasta making ways. It was the fucking best pasta dough recipe I’d ever used. This is a simplified version of that recipe, still amazing, but I think Mark would kick me in the dick if I posted his. Which is totally understandable. Anyway, enjoy!
Cam
Junk’s Jam:
Serves 2
Hey!
So, this is quite a complex recipe, but you can easily take shortcuts and cut your time down depending on what you are looking to achieve and, well of course, whether or not you can be arsed.
We’d say if you want a culinary challenge then go all out and make the lot of it from scratch. We did scran it in under 2 minutes so…. Just JOKING, it took about 5.
You’re welcome to buy the pasta, buy the XO, even buy a tomato sauce if you’re that kinda’ guy. Do what you think is right, all we can do here is give you the recipes and an idea and its your job to do the rest.
Of course, we would vastly encourage you to do this from scratch, its bloody worth it! If you do adjust it and you fuck it you’ve only got yourself to blame. :)
Equipment…
>Pasta Machine
W/ Linguini cutter
>Deep Fat Fryer
>Japanese Mandolin
>Rolling Pin
>Colander
The Recipe
Stage #1
>The Prep
The Pasta
The will make more than you need but you can dry the excess or freeze it into small bundles for later use! Nothing beats homemade pasta. Your future-self will be thanking you later!
Can't be arsed? Buy the best Linguini Pasta, preferably dried, from a quality retailer and cook in boiling salted water for 10 minutes and drain.
250g ’00’ Pasta Flour
8 Egg Yolks
5g Rapeseed OilIce
Water
Table Salt
Clingfilm
Place the Flour on a clean bench and make a small well in the middle of the Flour. Add the Egg Yolks and Oil into your ‘well’ and start incorporating it into the Flour. Keep working the mix until a dough comes together!
When the dough has formed continue to knead it for a good five minutes. When your arms are hurting that usually means you’re good to go.
Wrap the dough in clingfilm and refrigerate for an hour.
Set up your Pasta Machine and unwrap your pasta dough. Flatten it out with a rolling pin as thin as you can get it. Pass the dough through the first setting. Fold it in half and pass through again. Repeat this 3 times.
Start working down the settings, passing the dough through twice on each setting. When you get down to the second last setting attach the linguini cutter and run it through once. No linguini cutter? Use a sharp knife and hand cut the pasta.
Tomato XO Sauce
60g XO Sauce
1 Tin Good Quality Chopped Tomatoes (400g)
2 Banana Shallots
20g Caster Sugar
15g XO Oil
(Veg Oil can be used instead)
20g ButterTable Salt
Lemon Juice
Dice the Shallots.
Place a pan on a medium heat and add the XO Oil. Sweat down the Shallots then add in the XO Sauce, Chopped Tomatoes and Sugar. Turn down to a low heat and cook for about an hour until thick. Add in the Butter and give it a good stir.
Using a blender, pulse the sauce until broken down. You want it still a bit chunky, not entirely smooth.
Season with Salt and Lemon Juice to taste.
Baby Plum Tomatoes
12 Baby Plum Tomatoes
Cracked Black Pepper
Maldon Sea Salt
Olive Oil
Half your Tomatoes and season with Salt & Pepper.
Place on a baking tray and drizzle a little Olive Oil on top.
The Leek
1 Leek (White Part Only)
Table Salt
Vegetable Oil
Half the Leek and finely shred it length ways. The finer the better! Set aside to cook later.
Emulsion
75g Butter
200g Water
5g Table Salt
Add your Water to a good sized pan and bring to the boil. Once boiling, turn down the heat and add in the Butter and Salt.
Swirl your pan until the Butter emulsify’s into the Water.
Prawnssss!
16 Large Prawns
1 Large Rooster PotatoTable Salt
Prep your Prawns! De-shell and de-vein if you haven’t bought them pre-prepped.
Take 8 of your Prawns and chop each into 4 pieces. Leave to one side for later on.
Get the rest of your Prawns and place them onto Kitchen Paper to absorb as much moisture as possible.
Using a Japanese Mandolin spiralise the Potato to achieve long thin strands. Using the longest strands of Potato wrap the potato tightly around from one end to the other.
Garnish
1 Red Chilli
2 Spring Onions
5g Coriander (Leaves Only)
Bonito
Baby Plum Tomatoes
& Leeks above!
Slice the Red Chilli and Spring Onion at an angle.
Stage #2
>Cook it baby!
Preheat your oven to 150ºc. Preheat the deep fryer to 160ºc.
Once hot, place your tray of Baby Tomatoes into the oven and cook for 30 minutes. Then remove and set aside.
When the fryer is ready, drop the shredded Leek into the Oil and cook until golden brown. Take out the Oil and drain on Kitchen Paper. Curl up the Leek leave to cool.
Place the Emulsion onto the heat and bring to the boil, add some Salt. Blanch the pasta for 30 seconds, drain, then refresh in Ice water. Remove from the Ice Water and set aside.
Meanwhile, turn your fryer up to 180ºc. Place the Prawns into the fryer and cook for 2 minutes until the Potato is a nice golden brown. Drain on Kitchen Paper and season with Salt.