Pasta

Meaty Mac’n’Cheese with Cathedral City

10th June 2016 by Rosie

Cheese. Cheese. CHEEEEEESE!!!!! Do you know what? I think I should have been born a mouse! I want you to go on a little journey with me. C’mon, it’s easy, just close your eyes… think of a ~~whole block~~ little bite of mature cheddar cheese from the West Country. Think of closing your mouth as your teeth sink into the cold, delicious, taste bud tingling creaminess….. Oh! Sorry! I lost myself for a moment there! HAHA! Back to being serious, because that’s what I am (honest!)

Did you know that over 20% of the country eat cheese at least once every 4 days? 55% of us choose the cheeseboard over dessert (I’d have both, if I’m honest, whilst over 65% of the national always have cheese in their fridges? No wonder it’s the Nation’s favourite ingredient!

So, what better way when the British summer is just beginning and it’s still cold and rainy outside like the deepest, darkest depths of winter, than to make a hearty meal to serve at the dinner table for all to tuck into, because almost two thirds of us prefer to enjoy a meal around the table with family and friends, and what better ingredient to use than Cathedral City mature cheddar cheese? I know of not one reason why!

15ml Rapeseed oil
100g Pancetta, cubed
2 Chicken breasts, cubed
200g Macaroni
10ml Plain flour
5ml Dijon mustard
50ml Chicken Stock
300ml Creme Fraiche
200g Cathedral City Mature Cheddar cheese
Ground black pepper

Heat the oven to 200℃.
In a large pan, gently heat the oil.
Add the pancetta and the cubed chicken breasts and cook for 5-10 minutes until starting to colour.
Whilst you’re browning the meat, bring a large pan of water to the boil.
Add the macaroni to the pan of boiling water, stir, reduce to a simmer and leave to cook for 10 minutes.
Sprinkle the flour fairly evenly all over the browned pancetta and chicken and stir to coat thoroughly.
Add the mustard and the chicken stock and bring to the boil, stirring continuously.
Add the creme fraiche and heat through, but do not boil.
Grate the cheese (sneak yourself a bite – go on; you’re working hard and you deserve it! You must also eat that last little, annoying, bit of cheese that you can’t grate if you value your nails and fingertips.

Stir through 150g of the grated cheese until melted.
Drain the macaroni and stir this through the pan of pancetta, chicken and creamy cheese sauce.
Season with pepper to taste.
Have another taste, just to make sure that the grating didn’t interfere with the delicious taste of the cheese! Sprinkle (what’s left) of the cheese over the mac’n’cheese.

Place into the oven for 15-20 minutes until the top is golden, crispy and bubbling beautifully.

Share with the family if you really must, but make sure they leave you some for a indulgent, tasty snack later!

Most importantly, you must always remember the rules of cooking with cheese;

Taste a bit as soon as you open the packet.
Taste a bit more as you prepare it at every stage of the recipe… just in case!
Only share the finished dish, if you really must.
Find Cathedral City on Facebook and find out what kind of cheese lover you are.

So, now I’ve shared my #CheeseRules with you because I truly to #LoveCheese tell me what are yours? C’mon, enjoy cheese and ‘Welcome to the Club’

The recipe was adjusted to feature and include Cathedral City Mature Cheddar Cheese. I received a voucher to purchase ingredients for this recipe.

Meatballs with a Spicy Chilli Sauce

1st October 2014 by Freycob

Similar to my other meatball recipe, I made this today but had a play with the sauce to spice it up using a Knorr Mixed Chilli Flavour pot.

2 medium Onions

3 cloves Garlic

Generous handful of fresh herbs (I used basil, sage, thyme, oregano & parsley)

2 eggs

100g Dried breadcrumbs

500g Minced Beef

Sauce

Small handful of fresh basil, sage & oregano

540g Passata sauce

1 medium Onion

4tbs tomato ketchup

1tbs Tomato purée

2tbs Cider vinegar

Knorr beef stock pot

Knorr mixed chilli flavour pot

Extra Virgin Olive oil

1. In a food processor, place the onions, garlic cloves, herbs and eggs.

2. Blitz until they form a thick, foamy paste.

3. In a large bowl, place your breadcrumbs and mince.

4. Pour your onion, garlic, herb and egg paste onto the mince and breadcrumbs and mix together thoroughly, using your hands. Then wash your hands.

5. Without the need to wash the food processor bowl, add the sauce herbs, Passata and onion. Blitz these together until they form a smooth sauce.

6. Pour your sauce ingredients into a large saucepan and add the ketchup, tomato purée and cider vinegar.

7. Mix the Knorr beef stock pot in 500ml boiling water until dissolved.

8. Add this to the sauce mixture with the Knorr mixed chilli flavour pot (I only used half of the chilli pot, but add more or less according to your own personal taste).

9. Bring the sauce ingredients to the boil then reduce the heat to a simmer.

10. Roll your meatball mixture into small balls, about 2cm in diameter.

11. Heat a little olive oil in a frying pan and brown the meatballs all over. It’s best to do these in batches so that they brown and don’t steam.

12. Transfer your browned meatballs to the sauce and shake the pan to coat.

13. Repeat until all of your meatballs are in your sauce mixture. Try to avoid stirring the sauce so that you don’t break your meatballs up.

14. Bring a large pan of water to the boil and add your chosen pasta shape. Return to the boil then simmer until cooked to your liking.

15. Drain the pasta and add to your serving bowl. Spoon some meatballs and sauce over your pasta.
16. Serve with a generous sprinkling of Parmesan cheese.

Fusilli Al Vegetali

19th October 2013 by Freycob

A quick and easy supper for 2.

150g Pasta Shapes
30ml Rapeseed Oil
1 small Onion, finely chopped
1 clove Garlic, finely chopped
1 Bay leaf
1 medium Carrot, cut into Julienne (thin strips)
1 medium Courgette, cut into Julienne (thin strips)
100g Mushrooms, sliced
400g Tomatoes (tinned or fresh, chopped)
Salt & pepper to taste
25g Fresh Parmesan, grated

1. Put a large pan of water on to boil for your pasta.
2. Heat your oil and gently fry the onion, garlic and bay leaf together until the onion is transparent.
3. Add your carrot, mushrooms and courgettes and cook for a further 2 minutes on a high heat.
4. Remove the vegetables from the pan and set aside.
5. Add your pasta to the boiling water and cook for 10 minutes.
6. To the juices in your pan, add the tomatoes, salt and pepper and cook for 10 minutes.
7. Return the vegetables to the pan to warm through.
8. Drain the pasta.
9. Add the pasta to your vegetables and mix well.
10. Serve sprinkled with freshly grated Parmesan.

Veggie Pasta Pie

18th October 2013 by Freycob

Continuing the pasta and vegetarian theme of recipes. This is a mixture of pasta, vegetables and a creamy, cheese flavoured béchamel sauce. Simply delicious!

30ml Rapeseed oil

1 large onion, sliced

1 each, red, green and yellow pepper, sliced

2 medium courgettes, sliced

225g Mushrooms, sliced

400g can Chopped tomatoes

15ml Tomato Puree

Salt & Pepper to taste

275g Pasta shapes

25g Plain flour

25g Butter

300ml Milk

115g Cheddar cheese, grated

50g Fresh Parmesan cheese, grated

Parsley to garnish

1. Preheat your oven to 190°C.

2. Heat your oil and fry the onion for about 5 minutes until soft.

3. Add the peppers, courgettes and mushrooms, then fry for about 8-10 minutes.

4. Add the chopped tomatoes and tomato puree, bring to the boil and simmer (uncovered) for 15-20 minutes until the vegetables are tender and the sauce has thickened.

5. Season to taste.

6. Meanwhile cook your pasta in boiling water for 8-10 minutes until al dente (just firm).

7. Drain your pasta and rinse well under cold water to cool.

8. Place your flour, butter and milk into a saucepan and heat gently, whisking constantly until you have a smooth, thick sauce.

9. Add your pasta and half of your grated Cheddar cheese to the sauce and stir until the cheese has melted.

10. Spoon the vegetable mixture into a shallow, ovenproof, dish and top with the pasta and cheese sauce.

11. Sprinkle with the remaining Cheddar cheese and the Parmesan.

12. Bake in the oven for 25-30 minutes until the top is golden.

13. Serve garnished with chopped parsley.

Meaty Mac’n’Cheese with Cathedral City

The recipe was adjusted to feature and include Cathedral City Mature Cheddar Cheese. I received a voucher to purchase ingredients for this recipe.

Meatballs with a Spicy Chilli Sauce

Fusilli Al Vegetali

Veggie Pasta Pie

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