August 19th, 2013

I attended the launch of this years Blog Awards recently which was held at the Glenisk pop up shop on Dawson Street Dublin.  The food supplied on the evening was just amazing, from savoury to sweet there was something for everyone, and lots of it.

There is a competition running until 4th September, sponsored by Glenisk, check it out at the following link  http://www.blogawardsireland.com/glenisk-recipe-competition/ 

So here is my entry,

This dish is always a favourite in our house and is quick and easy to make along with being very versatile.  Whether it’s a small portion for one or a larger dish for a dinner party and leftovers can also be used.  It’s a good recipe for teaching children or a staple for those students starting out on their own.

Ham with creamy Glenisk Crèam FraȊche and pesto sauce. This dish is always a favourite in our house and is quick and easy to make along with being very versatile.  Whether it’s a small portion for one or a larger dish for a dinner party and leftovers can also be used.  It’s a good recipe for teaching children or a staple for those students starting out on their own.

Ham with Glenisk Cream Fraiche and Pesto
Ham with Glenisk Cream Fraiche and Pesto

 

Ingredients (for 2)

Fresh or dried pasta, for dried pasta allow about a cup per person, follow the cooking instructions.

Onion, 1 large diced

Mushrooms, 4 – 6 depending on size, sliced

Ham or bacon, (leftover, cooked and diced)

2 -3 teaspoons of pesto

3 tablespoons Glenisk Crèam FraȊche

2 – 3 tablespoons of white wine

Instructions

Boil the kettle and put on the pasta

Dice and gently fry in a large pan with some olive oil, the diced onion and sliced mushrooms

When golden add the diced Ham or Bacon until just warmed and starting to brown

Add the Glenisk Crèam FraȊche, when melting and creamy add the wine

Strain the pasta

Add the pesto to the pan and stir in, taste for seasoning

Put pasta onto pasta dish and spoon the meat and creamy sauce on top

 Alternatives to this dish

 Chicken with Creamy Glenisk Crèam FraȊche sauce.

Replace the Ham with Chicken. Fresh allow one fillet per person, or use leftovers – or the flesh from the legs which never get eaten.

Instead of using pesto add cracked black pepper and two to three handfuls of spinach and allow wilt just before serving.

 Prawns with Creamy Glenisk Crèam FraȊche sauce.

Replace the Ham with fresh King Prawns.

Instead of using pesto grind into the pan some fresh chilli after adding the Glenisk Crèam FraȊche, taste to see if it’s hot or mild – as you like it.

Replace the pasta with some long grain, brown or basmati rice.



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