Author: Gary @ BigSpud

A bit of a geek who loves food.

Categories
artichoke food mascarpone pasta peas prosciutto

spaghetti with prosciutto and artichoke

spaghetti with prosciutto and artichoke

Pleased as punch note: this recipe has been given the Jamie Oliver seal of approval 🙂

A lightning fast pasta dinner. All those wonderful tasty ingredients coming together in a dish that allows you to taste each element yet come together as a varied and interesting whole. Fresh peas, salty prosciutto, meaty artichoke… lovely.

Spaghetti with prosciutto and artichoke:

250g spaghetti

5 slices of prosciutto, chopped

2 cloves of garlic, chopped

250ml white wine

250g artichokes, cut into rough chunks

2 tablespoons mascarpone

Grated zest of 1 lemon

A handful of frozen peas

2 teaspoons of finely chopped parsley

  1. Put the pasta on to cook according to the packet instructions.
  2. Fry the garlic and prosciutto in olive oil until edges of the meat is curled and browning.
  3. Add the white wine and simmer until reduced by half. Add seasoning.
  4. Add the lemon zest, peas and artichokes until warmed through.
  5. Add the mascarpone and allow to bubble a bit. Add a splash of water from the boiling pan to slacken if necessary.
  6. Add the drained pasta and season to taste. Sprinkle with parsley.
Categories
chocolate food peanut butter

peanut butter cookies

I happened on these totally by accident. The ever-readable Jo of Jo’s Kitchen put out a plaintive Twitter plea for a quick post-work cookie recipe. I was sure Nigella would have the answer, and sure enough, she did. I suggested them, alas peanut butter is not her thing. Bloody is mine though, Reese’s Pieces and Peanut Butter Cups send me giddy with delight – it’s the clash of salt and sweet that makes it.

It’s riotously simple – peanut butter, egg, chocolate, sugar – but the texture is utterly amazing, just like a real cookie. Crisp on the outside, crumbly inside, with the smooth salt-sweet flavour that coats the mouth. I’m definitely doing them again, possibly this week to lift the spirits in the office. THough this time I’d use quite a sweet milk chocolate, perhaps CDM, and make them smaller, and bake them a minute or two less. Gorgeous!

Categories
chicken food mushroom parmesan pasta

porcini marsala pasta

Why do porcini mushrooms stink so bad while they are marinating in hot water? It’s like cat food!

That said, many dishes would be all the poorer without their meaty, chewy flavour. I’ve combined them here with chestnut mushrooms, chicken breast pieces, and surrounded it all with rich, sweet marsala-infused chicken stock and just a touch of cream. It was very tasty, but a little thin. If I did it again (and I will) I’d add a touch of flour to help thicken it up, and some finely chopped curly parsley for a fresh, green edge.

Porcini marsala conchiglie:

300g pasta (penne or conchiglie, anything that can catch some sauce)

1 pack dried porcini mushrooms

200g chestnut mushrooms, sliced

250g diced chicken breast

300ml chicken stock

100ml marsala

3 cloves garlic, finely chopped

1 sprig rosemary, leaves picked and finely chopped

2 tablespoons cream

shaved parmesan to serve

  1. Pour boiling water on the porcini for 15 mins. Drain and rinse of grit, then finely chop two thirds of them.
  2. Brown chicken pieces in a hot oiled pan and put to one side.
  3. Cook the pasta according to the packet instructions.
  4. Add the rosemary and garlic to the pan and fry for one minute.
  5. Add the chestnut and porcini mushrooms (sliced and whole) to the pan and fry for a further 5 minutes. Season.
  6. Add the marsala and allow to bubble until the taint of alcohol evaporates. Add the chicken stock and allow to simmer until reduced by half.
  7. Add the cream and stir through.
  8. Scoop into bowls and top with parmesan.
Categories
basil food garlic olives pancetta pasta tomato

roast squash rigatoni

An open confession: I arrived home to this hearty treat as a dish prepared by Mrs Roast Potato and eldest New Potato (is that metaphor too tortured?). Regardless, I present it here on their behalf. A real punchy mediterranean pasta blowout.

Roasted squash rigatoni:

1 butternut squash, skinned and diced

2 cloves of garlic, peeled

12 cherry tomatoes, halved

250g rigatoni

Handful of mixed olives

Handful of basil leaves

  1. Preheat the oven to 200C.
  2. Pop the squash, tomatoes and garlic in a baking dish in the oven for 30 mins.
  3. Meanwhile cook the pasta according to packet instructions.
  4. Combine the pasta with the vegetables, toss with olive oil and seasoning.
  5. Stir through the olives and torn basil.
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