8large sundried tomatoes in olive oil (you will find in jars near the olives and antipasta)
50gParmasan finely grated
1/2tspcracked black pepper
Pea shoots (optional)
Cook pasta to the packet instructions in plenty of salted water, this is a quick recipe so you should have time to make the sauce in the time it takes to cook the pasta.
Thinly slice the garlic and sage leaves and fry them until crisp in 2 tbsp's of the extra virgin olive oil. Remove with a slotted spoon and drain on kitchen paper to use for the garnish.
Keeping the remainder of the flavored oil in the pan, drain the sundried tomatoes a little and roughly chop and add these into the oil on a gentle heat to begin to cook.
Add in the tomato puree and a little pasta water just to stop the paste from catching (you could use drop of white wine here if you prefer)
Add in the creme fresh and Parmasan and a little more water if needed to loosen the sauce, keep stirring the flavours together and add the black pepper. You don't need salt here as the water and Parmasan will season this dish perfectly.
Once the pasta is just cooked nice an aldente, lift the pasta with a slotted spoon into the sauce and stir well so that the sauce coats the pasta. if needed at this point use a little more pasta water.
Serve immediately with the crunchy sage and garlic sprinkles and a fresh light grating of Parmasan. I added pea shoots for colour and freshness.
Malaysian Satay Chicken with Asian Slaw, Rice and Satay dipping sauce Ingredients 2 chicken breasts, cubed3 tbsp peanut butter3 tsp of Malaysian Satay spice blend (spice mountain)165 ml tin of coconut milk1 tsp oyster sauceRice For the slaw8 Brussel sprouts1 red onion1 carrot, I used half orange and half yellowJuice of 1/2 lemon1 tbs Mayo1.5 tsp oyster sauce1 tsp of sugarTo make the Satay sauce, in a bowl add the peanut butter, coconut milk, oyster sauce and satay spice blend, mix together until you get a smooth sauce.Set half a side as the dipping sauce.With the remaining sauce in the bowl, add the chicken and marinade for at least 2 hours.Meanwhile shred the brussel sprouts, finely slice the onion, and grate the carrot.Mix together with the Mayo, oyster sauce, lemon juice and sugar, set aside.Inspiration for this slaw was from MC professionals last nights tv watch.Boil the rice until cooked, drain and set aside.Skewer the chicken and pan fry until sealed, baste with the marinade and bake in the oven at 200’c for 8 to 10 minutes.Bring all together on plate, I dressed the plate with chive oil which was remaining from Christmas Day.The spice blend is made up from;Cumin, brown sugar, turmeric, coriander, coconut powder, black pepper, galangal, kaffir lime, lemongrass, star anise and chilli .....It would be expensive to get all these spices and flavours to make your own, I cannot recommend Spice Mountain blend enough, it creates a banging blend of flavours ❤️.Spice Mountain can be found in Borough Market but they do online orders .. well worth a look. ... See MoreSee Less