Lockdown hit us here in New Zealand on the 18th August, a day when I was supposed to be heading to a new cafe in town, August. I had seen lots of positive reviews on Instagram, and was eager to try out their wild dandelion pie and maybe even the burnt Basque cheesecake. Instead, we retreated to our homes, and just imagined going out. Luckily, The Pandemic Pack Collaborative Cookbook, which I have mentioned before (see Friday’s post), has been able to offer us a chance to try some things at home from various Wellington establishments. Both recipes from August looked really good, and I decided to try out the Beef Shin Pappardelle this Sunday.
The recipe is a wonderful combination of beef, vegetables, tomato and fresh oregano from the garden. To serve, a little of the sauce is stirred through the cooked pasta, along with some grated parmesan which just melts into the pasta. The dish is served with parsley, grated feta cheese, a drizzle of extra virgin olive oil and a little extra black pepper. I served a rocket salad on the side.
Verdict? Absolutely gorgeous. Extremely tasty, full of flavour and a definite ‘do again’ I can hardly wait to get to August for real. The wine is a Bourgogne, delivered by Noble Rot.
Entered as part of Natalie the Explorer’s Weekend Coffee Share.
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