Finding Food: Jess Zaydner’s recipe for her ‘cure-all’ chilli tomato linguine
For our third edition of our recipe share we have Jess Zaydner. She is a wildly talented artist who has studied art here for the last few years but is currently on the other side of the world for a couple of months in India. Jess has a knack for creativity whether it’s on canvas, paper or in the kitchen so this week we spoke to her to find out where her love of cooking comes from!
Who taught you how to cook?
I watched my mum cook growing up and she taught me the basics. It was mostly through trying to recreate things I have tasted and I did lots of experimenting with cooking whilst I was at university. When I went vegan I tried to be more experimental and always wanted to try out recipes to cook to get my housemates seal of approval.
Where’s your favourite place to eat in Brighton?
Probably Chilli Pickle. Or Pizzaface. Chilli Pickle really…they made an aubergine curry one time and it was like an explosion in my mouth of amazing-ness and they’re dosas are amazing.
What was the first meal you remember making?
Ooh this is tough! I did lots of baking as a kid but not much cooking. I think the first proper meal I would have made was either shepherd’s pie or bolognese way back in the day.
What inspires you to cook?
I love food and that genuinely inspires me to cook. My friends at university genuinely loved my food and so does my family so that helps! Especially my vegan chocolate orange brownies – my step sister loves them. I like making vegan food that gains the approval of my omni peers and I just like experimenting too. It’s probably the artist in me dominating all areas of my life…
What’s the most disgusting thing you’ve ever tried?
This is hard because I like most food…even meat and stuff I don’t eat it but that doesn’t mean I dislike the taste. I really can’t think of anything that i’ve thought is so disgusting that it’s memorable. I guess it goes to show how much I love food! I ate chicken hearts once, they weren’t nice but not disgusting.
‘Cure-all’ Chilli Tomato Linguine
This week the recipe is for a simple but delicious pasta dish.
Parmesan Cheese (i’m vegan so I use Follow Your Heart parmesan)
For the sauce –
1 tin of plum tomatoes (slightly mashed with a fork in the can)
1 fresh chilli (deseeded)
1 medium red onion
3 cloves of garlic
sprinkle of dried oregano
tiny dash of Balsamic Vinegar
Put the onions, garlic and olive oil into a pan and gently heat until the onions are soft and the garlic is slightly brown
Add sun-dried tomatoes, halved cherry tomatoes, artichokes, capers and basil and stir into the mix until warmed through and incorporated.
Add plum tomatoes and break apart with a spoon. Mix. Add a small dash of balsamic vinegar and leave to simmer for the length of time it takes to cook the pasta.
Cook Linguine as instructed.
Serve with lots of parmesan cheese!!