Mac and Cheese (non-baked version)

Mac and Cheese with Bacon (non-baked version)

Ingredients

• 1 1/2 cup of macaroni (elbow type) and cooked al dante
• 2 cups full cream or 3 cups half-n-half
• 1 cup full cream milk
• 1 cup gruyere cheese grated (add more if you prefer)
• Bacon (is there anything like too much bacon)
• 1 stick rosemary leaves finely chopped
• Salt and Pepper

Method

1. To cook pasta put it in salted boiling water for approx. 8-10 mins 
2. In a pot reduce to half the full cream and full cream milk OR half-n-half
3. Fry bacon and keep aside (don't throw the fat, use it for omelette - tastes great)
4. Once reduced, simmer and add rosemary, salt and black pepper. Keep stirring on medium heat
5. Add pasta and mix well. Ensure that the sauce coats the pasta well.
6. Add bacon and cheese and stir.
7. Mix well adding little pasta water if too sticky (don't make it runny)
8. Garnish with bacon and serve hot.

Polpettine Penne Pasta

Polpettine Penne Pasta

 

(Serves 1)

Ingredients:

·         Meatballs – 4-6 per serving

·         Penne pasta – 1 cup

·         Chilli flakes – 1 tsp

·         Parmesan cheese – to linking (grated)

·         Olive oil – 2-3 tbsp

·         Basil leave – 6-8 (chopped)

·         Tomato sauce – ½ cup

·         Parsley – 2 tsp (chopped)

·         Garlic – 2 cloves (chopped)

·         Broccoli florets – 4-6

·         Bell Pepper – half (diced)

·         Mushrooms – 2 (diced or sliced)

·         Salt and Pepper

 Method:

 

1.      Boil water in a pot and add 2 tbsp. salt. Once water is boiling add pasta and cook (approx. 8-10 mins. Bite to see that it's not over cooking. I prefer pasta which is biteable but not chewy. Drain the water. Don't throw away the pasta water.

2.      Rinse the pasta in running water to stop cooking process. Keep aside.

3.      In a pan, heat 2-3 tbsp olive oil on medium flame.

4.      When hot, add chopped garlic.

5.      Saute and then add meat balls (you can substitute with prawns). Cook till half done. Add desired veggies. Cook. Add tomato paste. If the paste is too thick add the left over pasta water (little-by-little) to make it to a running paste consistency.

6.      Add little salt (remember pasta has salt too) and fresh ground pepper (coarse), saute, add chilli flakes, parmesan cheese, chopped basil. Mix well.

7.      In a serving dish, put the pasta and pour the cooked mix over this. Garnish with more parmesan and basil. Alternatively you can mix the pasta in the pan serve too.

8.   Bon Appetite.

Meat Balls

Meat Balls (Polpettine)

 

Ingredients:

• Mincemeat (mutton/chicken/lamb) – 300 gm
• Parsley – 2 tsp (chopped)
• Garlic – 2 cloves (chopped)
• Ketchup – 1 tbsp
• Dijon Mustard – 1 tsp
• Tabasco sauce – dash
• Worcestershir sauce – 1 tsp
• (Optional) Bread crumbs – 2 tbsp
• Salt and Pepper (to taste)

Method:

1. Mix all the ingredients in a large mixing bowl. Remember not to work the mix too much.
2. Make small meat balls. If the shape does not hold up on making the balls, then add bread crumbs for binding.
3. Place in fridge for half hour for firming.
4. For use, fry in pan using olive oil. OR, Cook in tomato sauce.