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Pasta Bake

Pasta Bake recipe

A quick, satisfying dish packed with flavour.
 
Ingredients:-
 
2 Chicken Thighs
4 Rashers of Bacon
4 Tbsp Green or Red Pesto
250g Pasta (We used  Gluten free Fusilli)
25g Margarine
25g Plain flour (We use Gluten free flour)
400–500ml Milk
80g Cheese, grated (We used Cheddar)
1 tsp dried Rosemary or mixed Herbs
Salt and Pepper
 
Method-
 
(1) Boil the Pasta in salted water until it is partly cooked but still has plenty of bite.
(2) Drain the Pasta and set aside.
(3) Roast the Chicken Thighs and Bacon until the Bacon is crispy and the Chicken meat is easy to separate from the bone. Set aside to cool.
(4) Set a little crated Cheese aside.
(5) Making the Cheese sauce - Melt the butter in a saucepan.
(6) Stir in the flour and cook for 1–2 minutes.
(7) Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
(8) Simmer gently for 8–10 minutes and season with salt and pepper.
(9) Stir in cheese and allow to melt.
(10) Strip the Chicken from the bone and cut into pieces and cut the Bacon up.
(11) Set a small amount of the cooked Pasta aside.
(12) Mix the remaining Pasta with the Pesto, Chicken and Bacon.
(13) Transfer to a casserole dish.
(14) Pour the Cheese Sauce over the pasta.
(15) Mix the remaining Pasta, grated Cheese and Rosemary and sprinkle over the Cheese Sauce.
(16) Roast in the oven for 25 to 30 minutes until the Cheese sauce has browned and the topping is slightly crunchy.
 
We served ours with home made Coleslaw.

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Pork Parmo

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Category: Recipes

Pork Parmo

According to Wikipedia - “The Parmo, or Teesside Parmo, is a dish originating in Middlesbrough, Teesside,a popular item of take-away food in North East England. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar cheese.”

OK, I’m sure we’ll get in bother for fiddling with a classic hearth attack on a plate dish – But do we care? The Pork Shoulder steaks were on offer at £2.03 for 5. So off they shuffled individually rapped to the freezer.

This might sound a bit time consuming, but it was worth it!

Ingredients:-

1 Pork Shoulder steak per person
Egg for an Egg wash
Seasoned Breadcrumbs (Gluten free in our case)
Italian style grated Cheese

For the Tomato sauce:-

1 tin of chopped Tomatoes
Onion Salt
Garlic Salt
Mixed Herbs
A dash of Cider Vinegar

To Dress:-

Crated Cheddar Cheese
Italian style grated Cheese
Dried Basil

Method:-

(1) Mix the Italian style grated Cheese into the Breadcrumbs and set aside.
(2) Beat the Egg to make an Egg wash.
(3) Coat the Pork on both sides with Egg wash and then coat in Breadcrumbs on all sides.
(4) In a pan add all the Tomato sauce ingredients and simmer for 20 minutes.
(5) Fry the steaks on a medium heat on both sides until golden brown and cooked through.
(6) Spoon the Tomato sauce over each steak.
(7) Heat the grill.
(8) add lots of the grated Cheese and Basil mix over the Tomato sauce.
(9) Place under the grill until the Cheese has melted and crisped slightly.

We served ours with handmade stuffing balls and hand cut chips. A bit of an odd combination, but really tasty…….

 

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