Recipe: Hot-smoked salmon sweet chilli Pasta That Will Instantly Put You in a Good Mood

Hot-smoked salmon sweet chilli Pasta That Will Instantly Put You in a Good Mood

The best way to cook mixology was when I was pissed in both UK and USA

MEANINGS - Somewhat drunk and annoyed with being ordered to produce a meal, late

On the day, when it wasn't my turn. I decided to come up with something disgusting

I will never be put in this position again - normally, I don't mind cooking, as long as I

Know in advance and can plan a recipe if it's destined to be something new. This

It had all kinds of disparate ingredients thrown in for maximum upset stomach

Effect.

It was served with a frosty glare and an unspoken challenge to complain if you dare.
Against all logical expectations, it was delicious, and I've been asked, rather more
politely, to cook it a few times more. Good job I wrote down the ingredients and
method before too much more wine was consumed. A recent experiment of replacing
the maple syrup with pomegranate molasses tasted fine as far as I was concerned,
but Mrs Veed is adamant that the original recipe should be followed every time.

It's extremely high in calories and cholesterol, and definitely not recommended for frequent consumption, but believe me, it's delicious.

HOT-SMOKED SALMON SWEET CHILLI PASTA

Ingredients:

250 gm dry tagliatelle
+150gm hot smoked salmon (not thinly sliced)
+25 gm butter
+2 tablespoons rapeseed oil
2 small red onions, finely chopped
3 large cloves garlic, finely chopped
1 heaped teaspoon of ground coriander
1/2 heaped teaspoon sweet smoked paprika
~12 cherry tomatoes, depending on size
1 level teaspoon mustard powder
1 level teaspoon ground black pepper
1 tablespoon fish sauce
1 teaspoon maple syrup
2 tablespoons sweet chilli sauce
~50 gm grated or thinly sliced cheddar
1/2 glass white wine + 1 heaped teaspoon cornflour stirred in

preparation:

Gently heat butter and oil, and add onion and garlic, coriander and paprika.
Boil a kettle of water, use some to skin the tomatoes, and keep the rest to cook pasta.
When onions and garlic are cooked, add tomatoes, mustard powder and black pepper,
fish sauce, maple syrup and sweet chilli sauce. Continue cooking gently until the tomatoes collapse. Add cheddar; keep stirring until melted.
Meanwhile, cook the tagliatelle (in another pan!) for ten minutes or as advised on a packet, and drain it.
Flake the salmon into the sauce, then add the wine and cornflour mixture.
Increase heat and keep stirring until thick. Add the drained tagliatelle, mix and serve.