Monday, April 8, 2013

Jamie Oliver's 15 Minute Meals Mushroom Farfalle Blue Cheese Hazelnut & Apple Salad

Recipe from Jamie's 15 Minute Meals, page 196

*Ingredients out *Kettle boiled *Large frying pan, medium-high heat *Large lidded pan, high heat *Small frying pan, medium heat *Food processor (bowl blade)

25g dried porcini mushrooms
olive oil
2-4 cloves of garlic
½ a small dried chilli
250g chestnut mushrooms
6 sprigs of fresh thyme
320g dried farfalle
1 tsp truffle oil
1 lemon
½ a bunch of fresh flat-leaf parsley
150g low-fat cottage cheese

50g blanched hazelnuts
200g baby spinach
1 eating apple
40g blue cheese
1 teaspoon extra virgin olive oil


Put the porcini into a mug and just cover with boiling water. Put 2 tablespoons of olive oil into the large frying pan, squash in the unpeeled garlic through a garlic crusher, crumble in the dried chilli and tear in the mushrooms. Strip in the thyme leaves, then add the soaked porcini and toss and fry for a few minutes. Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions.

Toast the hazelnuts in the small frying pan until golden, tossing regularly. Put the spinach into a salad bowl, coarsely grate over or matchstick and add the apple, then crumble over the blue cheese. Crush the toasted nuts in a pestle and mortar, then scatter over the salad. Tip the mushrooms into the processor and whiz until fairly smooth, then return to the pan and add 3 small ladles of pasta cooking water and the truffle oil, season to taste and simmer gently.

Drain the pasta, reserving a cupful of the starchy cooking water, then toss the pasta with the sauce, loosening with a splash of cooking water, if needed. Finely grate over the lemon zest, finely chop and add most of the top leafy half of the parsley along with the cottage cheese, then toss together and serve straight away. Drizzle the salad with extra virgin olive oil, squeeze over the juice of the zested lemon and serve on the side.

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