Hal Walker

Key recipes

Classic Spaghetti Aglio e Olio

Ingredients

  • 400g spaghetti
  • 6 cloves garlic, thinly sliced
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • Salt, to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional)

Instructions

  1. Cook the Spaghetti: In a large pot, bring salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
  2. Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add the sliced garlic and red pepper flakes. Sauté until the garlic is golden and fragrant (approximately 2 minutes), being careful not to burn it.
  3. Combine: Add the drained spaghetti to the skillet, tossing it with the garlic oil. If the pasta seems dry, gradually add reserved pasta water until you reach the desired consistency.
  4. Season: Taste and add salt if needed. Toss in chopped parsley.
  5. Serve: Plate the spaghetti and top with grated Parmesan cheese, if desired. Enjoy your meal!

Tips

  • For added flavor, consider adding sautéed shrimp or vegetables.
  • Pair with a simple green salad and crusty bread for a complete meal.

Spaghetti Bolognese

Ingredients

  • 500g beef mince (15-20% fat)
  • 2 onions, finely minced
  • 2 carrots, finely minced
  • 3 celery stalks, finely minced
  • 6 cloves garlic, minced
  • Oregano, to taste
  • Smoked paprika, to taste
  • Rosemary, to taste
  • 250ml dry red wine
  • 400g canned tomatoes
  • 200ml beef stock
  • Worcestershire sauce, to taste
  • Smoked sea salt & black pepper, to taste
  • Lemon juice, to taste
  • Pinch of MSG
  • Pinch of sugar
  • 3 tbsp tomato paste
  • 20g butter
  • A large handful of fresh parsley, chopped

Serve with

  • Spaghetti
  • Roughly chopped wild garlic
  • Grated Parmesan
  • Garlic bread

Instructions

  1. Brown the Beef: Heat a tablespoon of oil in a heavy pot. Season the beef mince with salt and brown it in batches on high heat until a dark crust forms. Remove and set aside.
  2. Cook the Vegetables: Lower the heat and cook the finely minced onions, carrots, and celery for 15 to 20 minutes until very soft and reduced.
  3. Add Garlic and Spices: Stir in the minced garlic, tomato paste, smoked paprika, rosemary, and oregano. Cook for 2 minutes.
  4. Combine: Return the browned beef to the pot. Pour in the red wine, scraping the bottom of the pan to release the flavor. Reduce the liquid by half.
  5. Add Remaining Ingredients: Add the canned tomatoes, beef stock, Worcestershire sauce, MSG, sugar, and lemon juice. Simmer on the lowest heat for 2.5 to 3 hours, stirring occasionally. The extra vegetables will melt into the sauce, creating a thick, rich texture.
  6. Cook the Spaghetti: Cook the spaghetti until just before al dente.
  7. Combine Pasta and Sauce: Toss the pasta into the sauce with the butter and a splash of starchy pasta water. Stir vigorously over heat until the sauce emulsifies and clings to the pasta.
  8. Garnish and Serve: Garnish with plenty of fresh parsley and wild garlic. Top with grated Parmesan. Enjoy!

Wild Garlic and Potato Soup

Ingredients

  • 1 tablespoon oil or butter
  • 1 onion or leek, chopped
  • 500g potatoes, peeled and cubed
  • 1 liter vegetable stock
  • 150g wild garlic leaves, washed and chopped
  • Salt and pepper, to taste
  • Optional: A splash of cream

Instructions

  1. Sauté the Onion: In a pot, heat the oil or butter over medium heat. Add the chopped onion (or leek) and sauté until soft.
  2. Add Potatoes and Stock: Incorporate the cubed potatoes and vegetable stock into the pot. Simmer until the potatoes are tender, about 15 minutes.
  3. Incorporate Wild Garlic: Stir in the wild garlic leaves and cook for one minute until wilted.
  4. Blend the Soup: Use a blender to blend the soup until smooth and creamy.
  5. Season and Serve: Season with salt and pepper to taste, and stir in cream if desired. Enjoy your soup!