This week, I’ve tried a couple of dishes that aren’t desserts. And this is the one OH liked the most.
I’ve borrowed the recipe shamelessly from my favourite celebrity chef, Jamie Oliver. It’s from his excellent Save with Jamie. This week, I made three adjustments. I swapped the semi-skimmed milk for double cream, left out the eggs and went heavy on the parmesan. We had cream and cheese left over from the weekend, so this felt in the spirit of economy. Sadly, the local hens weren’t playing ball, so I was left egg free. However, adapted, the recipe still worked a treat, making the sauce smooth and rich.
I’ve given both variants. If you’re more calorie conscious, go for the original version.
- 320 gr dried pasta
- 1 onion (or use frozen ready chopped onion if you are lazy like me)
- 1 large courgette
- 2 sprigs of rosemary
- 130 gr smoked boneless mackerel fillets (check for bones even if it says boneless)
- olive oil
- 2 large eggs (omit if using double cream)
- 150 ml semi-skimmed milk or double cream
- 80 gr Parmesan cheese, grated.
- 1 lemon (optional)
Making the sauce is really quick (about ten minutes maximum), but do be careful when you add the egg/cream mixture to the pan. Be careful to cool first to prevent curdling.
- First, cook the pasta according to packet instructions.
- Peel and slice the onion if you have not opted for pre-cut version. Slice the courgette diagonally into small chip sized pieces taking out the soft inner core.
- Pick and chop the rosemary pieces, then flake the mackerel flesh (taking off the skin)
- Fry the onion, courgette pieces in a frying pan in olive oil, add seasoning if you like, and rosemary. Fry for about five minutes on medium heat, then add the mackerel. Fry for another 5 minutes, or until golden. Take off the heat.
- Meanwhile, whisk the cream with the eggs if using, gradually adding the grated cheese.
- Drain the pasta and reserve a cup of the cooling water.
- Add cooled water to the frying pan mixture. Stir in.
- Quickly add in the cream/egg mix to the mixture in the frying pan. Shake over pasta and serve, garnishing with a little lemon if you like.
- Add a little pepper and grated Parmesan if you like.
For CFers, using cream really ups the fat content. This recipe serves four easily and gives you roughly 28 grs of fat. You can up the fat content more by adding grated cheese before you serve the pasta.
Joining with Honest Mum’s Tasty Tuesday. Joining too with a Mummytoo’s #RecipeoftheWeek.