The Last Weekend

Thai Noodle Salad. Photo by Equalizer

Kuwaiti summers are usually very hot and unpleasant, but just at the beggining and ends we get periods of climatic bliss. Just perfect. A period where everything is just right. You can swim endlessly without having to suffer in a soup temperature conditions halting you to a complete dizzying stop. Perfect water temperatures, lots of sunshine, and cool starry nights. That is how I like my weekends. Having sad that, it is better to realize that it is short lived and that in a few weeks, you wont be able to swim. That is where it hits you that you have to wait another 9 months. Hello summer blues.
The best thing to do is to try to make the best of it. I just had to cook, just to get it out of my system. I needed good food quick. Being time-pressed, I came u with two completely different dishes that had no logic to the combination. I was looking for a flavor kick. I made Thai Noodle Salad (above) and Smoked Duck Fresh Pasta Di Campagna (Below).

Thai Noodle Salad

Ingredients:

1 package rice vermicilli noodle
3 bunchs cilantro
1 large white onion thinly sliced halves
3 thai red chillis thinly sliced
1/2 cup chopped white nuts (peanuts, cashews, almonds)
3 tbs sesame seeds

Dressing:

1/4 cup roasted sesame oil
1/4 cup apple cider vinegar
1 tbs fish sauce
3 tbs light soy sauce
1 tsp sugar
1 tsp salt

Method:

Soak noodles in boiling water for 5 minutes or until soft. Drain and cool. Tear cilantro bunch into quarter. Discard lower stems. Mix dressing together. Combine all ingredients together in a salad bowl and serve. Sprinkle more nuts and sesame for presentation.

Fresh Pasta di Campagna with Smoked Duck & Cherry Tomatoes. Photo by Equalizer

Fresh Pasta di Campagna with Smoked Duck & Cherry Tomatoes

Pasta Dough:

1 Cup Flour
3/4 Cup Water
2 tbs olive oil
1 tsp salt

Method: Mix well and knead until soft. Let to rest in damp area for 1 hour. Cut dough in 4 peices. Flaten peices with hand and cut long 1 cm thick strips. Roll strips with hand to round the edges. Cut strips again to make 4 cm long pecies. Hold peice with 3 fingers, press down and pull towards you. The peice will curl, creating the pasta shape. dust with flour to keep seperate and keep aside.

Pasta Sauce

Ingredients:

200 grams smoked duck breast slices
2 cups chopped cherry tomatoes
4 cloves chopped garlic
1/2 bunch chopped fresh basil
2 tbs pinenuts
2 tbs olive oil
1 tsp salt

Method:

Heat oil in pan. Add chopped duck slices, pinenuts and garlic. Sautee until duck breast is browned and duck fat released. Add tomatoes and cook on medium heat until soft and water reduced. Add salt and fresh basil and stir for another minute.

Final Prep

Cook fresh pasta in boiling salted water for 8 minutes. Drain without rinsing. Mix with sauce in a seperate bowl. Serve in individual plates. Add shaved parmesan cheese and drizzle with truffle oil.