Posh Nosh for an Italian Stallion
- 375 g Egg tagliolini
- 9 tb Olive oil
- 1 Beef tomato; cut into eight
- ; wedges
- 1 tb Soft brown sugar
- 1 tb Balsamic vinegar
- 3 Cloves garlic; crushed
- 3 Eggs
- 175 ml Double cream
- 85 g Parma ham
- 8 tb Grated Lancashire cheese
- 150 g Chicken breast fillet
- 2 tb Chopped fresh sage
- 125 ml White wine
- Half a lemon; juice of
- 1 tb Chopped fresh basil
- 1 190 gram pac fresh peas with
- -mint
- 1 sm Bunc flat-leaf parsley
- Salt and pepper
- Preheat the oven to
- -220c/425f/Gas 7 and
- Preheat the grill to high.
1 Cook the pasta according to packet instructions, adding 1 tbsp of olive
oil to the cooking liquid. Drain.
2 For the Chutney: Heat 2 tbsp of oilve oil in an ovenproof frying pan. Add
the tomato and cook for 1-2 minutes, then sprinkle over the balsamic
vinegar and clove 1 crushed garlic. Season and stir, then transfer the pan
to the oven and cook for about 4-5 minutes, or until softened.
3 For the Frittata: Beat together the eggs and 2 tbsp double cream and
season. Roughly chop one third of the pasta and 2 strips of ham and stir
into the egg mixture with 1 clove of crushed garlic. Heat 1 tbsp of olive
oil in a frying pan.
4 Pour in the egg mixture and cook gently for 3-4 minutes until it begins
to set. Sprinkle over 4 tbsp of grated cheese then place under the grill
until the frittata is set and golden. Cut into wedges and serve with the
chutney.
5 For the Stuffed Chicken: Make a horizontal cut almost all the way through
the chicken to make a pocket. Fill with chopped sage and wrap the
remaining ham around the chicken.
6 Heat 1 tbsp of olive oil in a frying pan, add the cicken and cook for 2
minutes on each side, then transfer the pan to the oven and continue
cooking for a further 12-15 minutes, or until the chicken is cooked
through.
7 For the Sauce: Heat the wine in a pan with the remaining cream and simmer
rapidly until the liquid has reduced by about one third. Stir in the lemon
juice, chopped basil and 2 tbsp grated cheese and season.
8 For the Pesto: Cook the peas to the instructions. Drain, then tip into a
food processor. Add the mint leaves and 2 tbsp grated cheese and process
until finely chopped, then add 2 tbsp olive oil and 1 clove of crushed
garlic and process to combine. Season with black pepper and spoon
into a bowl.
9 Drizzle 2 tbsp olive oil over the remaining peas and toss. Divide the
sauce between two shallow bowls then add the pasta and a spoonful of pesto.
Cut the chicken in half diagonally and sit a piece on top of each.
Converted by MC_Buster.
NOTES : Chef: Lesley Waters and Steven Pinder
Recipe by: Celebrity Ready Steady Cook
oil to the cooking liquid. Drain.
2 For the Chutney: Heat 2 tbsp of oilve oil in an ovenproof frying pan. Add
the tomato and cook for 1-2 minutes, then sprinkle over the balsamic
vinegar and clove 1 crushed garlic. Season and stir, then transfer the pan
to the oven and cook for about 4-5 minutes, or until softened.
3 For the Frittata: Beat together the eggs and 2 tbsp double cream and
season. Roughly chop one third of the pasta and 2 strips of ham and stir
into the egg mixture with 1 clove of crushed garlic. Heat 1 tbsp of olive
oil in a frying pan.
4 Pour in the egg mixture and cook gently for 3-4 minutes until it begins
to set. Sprinkle over 4 tbsp of grated cheese then place under the grill
until the frittata is set and golden. Cut into wedges and serve with the
chutney.
5 For the Stuffed Chicken: Make a horizontal cut almost all the way through
the chicken to make a pocket. Fill with chopped sage and wrap the
remaining ham around the chicken.
6 Heat 1 tbsp of olive oil in a frying pan, add the cicken and cook for 2
minutes on each side, then transfer the pan to the oven and continue
cooking for a further 12-15 minutes, or until the chicken is cooked
through.
7 For the Sauce: Heat the wine in a pan with the remaining cream and simmer
rapidly until the liquid has reduced by about one third. Stir in the lemon
juice, chopped basil and 2 tbsp grated cheese and season.
8 For the Pesto: Cook the peas to the instructions. Drain, then tip into a
food processor. Add the mint leaves and 2 tbsp grated cheese and process
until finely chopped, then add 2 tbsp olive oil and 1 clove of crushed
garlic and process to combine. Season with black pepper and spoon
into a bowl.
9 Drizzle 2 tbsp olive oil over the remaining peas and toss. Divide the
sauce between two shallow bowls then add the pasta and a spoonful of pesto.
Cut the chicken in half diagonally and sit a piece on top of each.
Converted by MC_Buster.
NOTES : Chef: Lesley Waters and Steven Pinder
Recipe by: Celebrity Ready Steady Cook
