A Winter Recipe with Carter Were
Carter Were is a mother, chef, baker and author. Together with her twin sister, Harry, she has written two cookbooks, full of comforting, simple and inspiring recipes that Carter likes to make for herself and her family. She invited us to her home in Byron Bay’s hinterland to teach us a family favourite – Pork & Fennel Pasta.
“My cooking style is very simple. I first became interested in cooking when I was 19 and travelled to Greece to be a nanny. I realised that simple food can taste good. Growing up my mum didn’t like cooking and dad doesn’t cook much so it wasn’t something I was very interested in until I left home, I’ve always had a big appetite though.”
PORK & FENNEL PASTA
Pork sausages, 3
Olive oil, 2 tbsp
Leek, 1
Garlic, 2 cloves
Fennel seeds, 1 tbsp
Parsley, 1 small bunch
Sage, 4 leaves
Rosemary, 2 sprigs
Thyme, small bunch
White wine, 1 cup
Chicken stock, 1 cup
Cream, 1 cup
Pasta, 500g dried fettuccine
Salt and pepper to taste
Parmesan to serve
Squeeze the sausages from their skin and cook in a saute pan with olive oil for about five minutes on medium heat. Add the fennel seeds and heat until fragrant.
Chop the leek and the garlic and add to the pan with a big pinch of salt, reduce the heat and cook until the leek has softened then add the white wine and cook for a few more minutes.
Strip the rosemary and thyme from the sprigs and chop finely along with the sage and parsley. (I use the parsley stalks too but you might want to save a few of the leaves for the end). Add the herbs to the pan and the chicken stock and cream.
Simmer for about 20 minutes or until the liquid has reduced by half. Season to taste.
Cook the pasta in a pot of salty water and then drain, but save a few tablespoons of water at the bottom! Add the pasta to the pan and toss the pasta through the sauce with some tongs.
Serve with parmesan cheese and chopped parsley.
(If you are vegetarian replace the sausage with six zucchini and use vegetable stock)
“Things I never cook without are a sharp knife, olive oil and salt.”
“I chose this recipe because it’s a family favourite at the moment. I live with my partner, Jack, and our three kids, Patience, Dorothy and Digby. It’s hard to find a meal that everyone likes, especially our 3 year old daughter, Dorothy, but we often eat this for dinner or lunch on the weekend.”
“We live in a small shed on my in-laws' property in the hills outside Byron Bay. It’s basic but perfect for us at the moment. I love cooking at the kitchen window and looking out onto the hills.”
A WINTER RECIPE WITH CARTER WERE
Carter Were is a mother, chef, baker and author. Together with her twin sister, Harry, she has written two cookbooks, full of comforting, simple and inspiring recipes that Carter likes to make for herself and her family. She invited us to her home in Byron Bay’s hinterland to teach us a family favourite – Pork & Fennel Pasta.
“My cooking style is very simple. I first became interested in cooking when I was 19 and travelled to Greece to be a nanny. I realised that simple food can taste good. Growing up my mum didn’t like cooking and dad doesn’t cook much so it wasn’t something I was very interested in until I left home, I’ve always had a big appetite though.”
PORK & FENNEL PASTA
Pork sausages, 3
Olive oil, 2 tbsp
Leek, 1
Garlic, 2 cloves
Fennel seeds, 1 tbsp
Parsley, 1 small bunch
Sage, 4 leaves
Rosemary, 2 sprigs
Thyme, small bunch
White wine, 1 cup
Chicken stock, 1 cup
Cream, 1 cup
Pasta, 500g dried fettuccine
Salt and pepper to taste
Parmesan to serve
Squeeze the sausages from their skin and cook in a saute pan with olive oil for about five minutes on medium heat. Add the fennel seeds and heat until fragrant.
Chop the leek and the garlic and add to the pan with a big pinch of salt, reduce the heat and cook until the leek has softened then add the white wine and cook for a few more minutes.
Strip the rosemary and thyme from the sprigs and chop finely along with the sage and parsley. (I use the parsley stalks too but you might want to save a few of the leaves for the end). Add the herbs to the pan and the chicken stock and cream.
Simmer for about 20 minutes or until the liquid has reduced by half. Season to taste.
Cook the pasta in a pot of salty water and then drain, but save a few tablespoons of water at the bottom! Add the pasta to the pan and toss the pasta through the sauce with some tongs.
Serve with parmesan cheese and chopped parsley.
(If you are vegetarian replace the sausage with six zucchini and use vegetable stock)
“Things I never cook without are a sharp knife, olive oil and salt.”
“I chose this recipe because it’s a family favourite at the moment. I live with my partner, Jack, and our three kids, Patience, Dorothy and Digby. It’s hard to find a meal that everyone likes, especially our 3 year old daughter, Dorothy, but we often eat this for dinner or lunch on the weekend.”
“We live in a small shed on my in-laws' property in the hills outside Byron Bay. It’s basic but perfect for us at the moment. I love cooking at the kitchen window and looking out onto the hills.”