Jamie Olivers Pasta Carbonara

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.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection 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.

Whole Trout (Or Fillets) Stuffed W/Bacon & Eggplant Dressing

I made this recipe with salmon as I have bought trout a few times from my local store and it is always so full of bones even after filleting that I don't really enjoy all the effort of picking the bones out. It worked very well with the salmon and we all loved the topping. I chose to make it as a topping for fillets rather than to stuff a whole fish and I loved the way it turned out. I served ours over asparagus sun-dried tomato and mushrooms drizzled with hollandaise and it was truly delicious meal. If you want to view the recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

6 Slices white bread
1 Cup water
6 Ounces bacon (chopped)
1 Cup onion (chopped)
Salt (to taste)
Cayenne pepper (to taste)
1 Medium eggplant (diced)
2 Teaspoons garlic (minced)
1/4 Cup fresh herb (such as parsley, basil, tarragon & chervil, finely chopped)
2 Ounces parmigiano-reggiano cheese (grated)
1 (2-3 lb) Trout (cleaned) Or fillets as stated earlier I used salmon
1 Cup dry white wine
1 Lemon, juice of (may sub lime)
Extra-virgin olive oil
1 tablespoon fresh parsley (finely chopped)

Method

1. Place bread in lrg glass dish. Pour water over bread & allow to sit for 10 minutes.

2. In a large skillet over med heat, cook bacon till crisp. Remove w/a slotted spoon, drain on paper towels & set aside.

3. Add onion to skillet & cook 2 minutes. Add eggplant, season w/salt & cayenne & cook till wilted (about 4 min). Remove the pan from the heat, turn the mixture into a mixing bowl & cool completely.

4. Remove the bread from the water & squeeze out all the water.

5. Add the bread, bacon & garlic to the eggplant mixture & mix well. Stir in the herb mixture + cheese & set aside.

6. Preheat grill & season trout w/salt & cayenne.

7. Place the trout in the center of a piece of foil. Spoon the dressing into the cavity of the trout. Add the wine & wrap the trout tightly in the foil, forming a pouch.

8. Place the trout on the grill over a low flame & cook 25-30 min or till flaky.

9. Remove from the grill, squeeze lemon or lime juice over the trout & serve on a large platter. Drizzle the entire plate w/extra-virgin olive oil & garnish w/fresh parsley.

All photos taken by me unless otherwise stated.