Tag Archives: cream sauce

Bacon and Black Pudding Pasta with Scrumptious Ginger, Palm Sugar and Cream Sauce

We eat A LOT of pasta, but when I dished this one up, our son, Connagh, declared it as the best pasta he had ever tasted (he’s a 19-year old foodie, so his gastronomic opinion counts). How to describe it…..the sauce has a delightful, tangy sweetness that works spectacularly well in contrast to the earthy richness of the black pudding. I think it might also be slightly addictive: once the first mouthful passes your lips, you simply yearn for more!!!! What more can I say: try it and let me know!!!!!

Serves 4

What you need…

2 baking trays, foil-lined

8 rashers unsmoked streaky bacon

200g black pudding, chunkily sliced

Your favourite shaped dried pasta

for the sauce

50g fresh ginger, peeled and thinly sliced

75ml water

2 cloves

50g palm sugar

300ml double cream

200g baby spinach

What to do…

Starting with the sauce, pop the ginger into a large saucepan with the water and cloves. Bring to the boil and then turn down and simmer until the liquid has reduced by half. Remove the cloves and add the sugar and dissolve. Tip into your food processor/blender and whizz until the ginger is reduced to small chunks.

Return the ginger mixture to the saucepan, pour in the cream, chuck in the spinach, whack on the lid and set aside.

Spread the bacon around on 1 baking tray and use the other for the black pudding. Pop the bacon in the oven and cook until crispy (15-20 minutes). Pop the black pudding in at the same time but cook for only 10 minutes, turning over after 5 minutes. Once cooked, remove both from the oven and set aside.

Meanwhile, cook your pasta in salted boiling water, according to the packet instructions.

When your pasta is nearly cooked, break up the bacon into little pieces and likewise, cut the black pudding into chunks.

Heat your saucepan of sauce over a moderate-high heat and stir whilst the cream warms up and the spinach wilts. Transfer the pasta into the sauce, tip in the black pudding and mix gently but thoroughly together.

Serve in warmed bowls and scatter the crispy bacon over the top. Absolutely bloody gorgeous!

Inspired by…

Most of the essential ingredients were inspired by a James Martin scallops-led recipe! Needless to say, from that inspiration, there has been quite a bit of mental mucking about for me to come up with this! Some people dream of holidays and other grand schemes; me: I wake up with recipes dancing around my head!

How easy…

So very, very easy and so spectacularly gorgeous!

 

Chicken Supremes with Wild Mushrooms and Tarragon Sauce

A lovely supper dish this one, in which the sauce is the absolute star of the show. Having tasted it, I am sure that you could also use this sauce to accompany veal or pork as alternatives to the chicken that I have used here. Essentially, the creamy yet vibrant sauce adds a real zing to fairly plainly roasted or dry-fried meat. A real winner!

What you need…

1 x baking dish (mine is 26 x 18 x 7cms deep) lightly buttered

Good glug and then a splash of rapeseed oil

6 chicken supremes (breasts with the fillet and wing bone attached) with skin on

2 knobs butter

3 shallots, chopped

3 garlic cloves, chopped

500ml water

1 chicken stockpot (I use Knorr)

200ml dry white wine

150ml double cream

250g wild or chestnut mushrooms

Handful tarragon sprigs, leaves picked

1 teaspoon Dijon mustard

Squeeze lemon juice

What to do…

Preheat the oven to 200°c / 400f / gas 6.

Heat your glug of oil in a heavy-based frying pan over a high heat and cook the chicken, skin-sides down, for 3-4 minutes until golden. Remove from the pan with a slotted spoon and arrange snugly, skin-sides up, in your baking dish, cover with foil and roast for 20 minutes or until they are cooked through. Rest for 5 minutes.

Meanwhile, make the sauce. First of all, dissolve the chicken stockpot into a jug containing the 500ml boiling water (from the kettle) – a small balloon whisk is ideal for the job. Set aside.

In your frying pan, add a knob of butter to the remaining chicken juices and melt over a low heat. Add the shallots and garlic and cook for 7 minutes. Add the chicken stock and white wine, turn up the heat to high and cook for 15 minutes, reducing the liquid and cooking off the alcohol. Remove from the heat and set aside.

In another pan, melt your second knob of butter with a splash of oil over a high heat. Tip in the mushrooms and cook over a high heat, stirring, until they are golden.

Return to your sauce and very gradually, stir in the cream. Then, chuck in the cooked mushrooms, tarragon, mustard and lemon juice. Mix together. Taste. Season. Taste. Put the pan back on a very low heat to keep warm, until you are ready to serve.

Pour the sauce all over the cooked chicken breasts and pop your casserole dish in the middle of the table and request that everyone ‘digs in’. Enjoy your delightful chicken supremes with wild mushrooms and tarragon sauce perhaps with a lovely glass of white burgundy – a very nice pairing indeed! Cheers!

Tips…

The sauce can be made in advance and kept chilled until needed. When you reheat it though, do so gently – overheat it and it will go thin (as experience has shown me).

Rather than using fresh garlic and shallots, I replace them with Waitrose Cooks’ Ingredients frozen versions – a quick shake of roughly the right amount into the pan is so much easier than all that peeling and chopping!

Inspired by…

Delicious Magazine

How easy…

Very easy, especially as the sauce can be made in advance and the associated cooking pots, washed and put away.