Tag-Archive for » pancetta «
This is so quick and easy to throw together it makes the perfect mid week no fuss meal. I use pancetta instead of bacon as I prefer it and find it imparts more flavour to the dish. I also added extra mint and lots of parmesan cheese both in the dish and grated over the top, just our preference. If you would like to read more reviews of this recipe please click here.
Ingredients
455g Farfalle pasta (bowtie pasta)
1 Egg
180ml Double cream
Sea salt
Fresh ground black pepper
12 Slices pancetta or smoked streaky bacon, roughly sliced
1 Cup fresh peas or frozen peas
2 Sprigs fresh mint, leaves picked, finely chopped
Freshly grated parmesan cheese
Method
1. Bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions.
2. Whisk the egg in a bowl with the cream, salt and pepper.
3. Put the pancetta or bacon into a second pan and cook until crispy and golden.
4. When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet.
5. When cooked, drain in a colander, saving a little of the cooking water.
6. Add the pasta to the pancetta and stir in most of the mint, finely sliced – if the pan isn’t big enough, mix it all together in a large warmed bowl.
7. Now add the egg and cream mix to the pasta. What’s important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs.
8. The pasta will actually cook the egg enough to give you a silky smooth sauce.
9. Toss together and loosen with a little of the reserved cooking water if necessary.
10. Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.
All photos taken by me unless otherwise stated.
This is a wonderful pork recipe that I came up with the other night, that we really enjoyed. I just cooked it for 3 so feel free to adjust amounts if making for more. It is definitely a company worthy dish and would make a great holiday addition to the table. As different meat to add to the menu, we usually have turkey, lamb and duck at Christmas but this could work nicely as well.Ingredients
800g Pork tenderloin
Salt and Pepper to taste
1/2 Cup finely chopped pitted prunes
1/2 Cup finely chopped dried apricots
11/2 Tablespoons finely chopped sage
4-5 Tablespoons herb stuffing mix
10 Pancetta rashers
70ml Honey
2 Tablespoons red wine vinegar
1 Teaspoon garlic powder or 2 Cloves, crushed
2 Cups water
2 Teaspoons chicken stock granules
5 Tablespoons pan juices
3 Tablespoons bisto chicken gravy granules
Method
1. Cut pork loin down the middle length ways making sure not to cut all the way through, pound with a meat mallet, until approx, equal thickness, season pork with salt and pepper.
2. Combine prunes, apricots and sage in a bowl, add some water to the stuffing mix to soften, add to fruit and mix well. Spread stuffing mix down the centre of the pork, secure with kitchen ring at intervals. Wrap pancetta rashers around pork.
3. Combine honey, garlic and vinegar in a heat proof bowl, microwave about 30 seconds to soften honey and combine.
4. Cook in a preheated oven 200 degrees Celsius for about 20 Min’s, remove brush about half the honey mixture over pork, return to oven and roast for a further 20-25 Minutes or until pork is cooked through and pancetta has browned, bast occasionally with remaining honey mix.
5. Remove from oven and rest while you make the gravy.
6. In a saucepan add water, stock, pan juices and bring to the boil, add gravy granules and stir until mixture thickens. You can also thicken with cornflour we just love the added flavour that the granules give.
All photos taken by me unless otherwise stated.
