Tagged: chicken stock

Mushroom Pasta


Probably about a year ago I did a post about sweet potato ravioli that went wrong as my pasta machine broke halfway through.


Well it’s taken me a year to get a new machine, well Carol got it from Home & Bargains for a tenner. So last weekend I set about making ravioli. As Frank was coming round too, I decided to make another dish of Beef Stroganoff. The ravioli was a little trick on Frank as it had mussels in.

Well where’s the post? It sounds lovely , you’re asking. Well I’m asking that too. I took plenty of pictures and downloaded and renamed them on my computer. Can I find them? No! I’m left with this post which is the leftovers from what i made the night before. This dish is a worthy post on its own though. It was a highly tasty dish.

With the pasta that was left from making ravioli, there’s always paste left from making ravioli, I made tagliatelle. It was probably the best pasta I’ve ever made. Plenty of egg went into it and quite a bit of semolina too. I also had half a punnet of chestnut mushrooms left over too. So I chopped the mushrooms finely and gently fried them in olive oil, butter and garlic. I then added a good cupful of chicken stock, always a staple in my fridge now. I cooked this until most of the liquid had gone and at the last minute I added a splash of truffle oil. I cooked the pasta which only took 2 minutes in a pan of salted water, drained it and then tossed the pasta and mushroom mixture together. Served with a little parmesan and there you go. a very cheap meal made very quickly.


The truffle oil really heightens the mushroom flavour and again I’m dreaming of al fresco eating. Hurry up summer.


There doesn’t look like many mushrooms in the dish but they packed a punch with the added chicken stock and truffle oil.

Now I’m going to have to make some more ravioli. What a shame!

Scallops with Black Pudding, Kale and Beetroot

A good friend of mine came round with a huge tray of frozen scallops, bloody massive ones. My colleague on here, Frank, came round with a bag of curly kale. Hmmm could I marry the two together?
Restaurants seem to serve ‘Scallops with Black Pudding’ a lot so here is something I thought up last night.

What you need for two.

6-8 Scallops seasoned with Sea Salt and Black Pepper
Black Pudding 6-8 slices
Kale, a bag of
Beetroot, 1 from a vac pack of cooked Beetroot
Chicken Stock, half a cup

First cook the kale. You need to take the hard middle vein out of each leaf, I fold each one in half and rip the tender bits away. Then put all the kale leaves into a pan of salted boiling water for 2 minutes. Take out the kale with a sieve and run it under cold water to stop the cooking process. Squeeze the kale to get rid of excess water

Cut the black pudding into little cubes and fry on a high heat till slightly crispy, then put aside to use later. You could keep it warm or refry at the last minute.

Next take a large beetroot, slice and put in a pan with some chicken stock. Bring to the boil, take off the heat and puree the lot with your hand blender, adding sugar to taste – you don’t want it too sweet.

Now add a knob of butter to a frying pan and, on a high heat, cook the scallops for 2 minutes on each side. Put aside and keep warm

In the pan add some more butter and a finely chopped clove of garlic and gently fry for a minute or two before adding the kale. Toss everything in the pan till warmed through and coated in garlicy butter

Now put this all together – kale first with the scallops on top then scatter the black pudding bits over it and then finally add some beetroot sauce drizzled over and round the plate.

This was tested by me, Frank and the missus. It went down a treat, Frank remarked on how well the Beetroot and Kale went together. It is not a main meal but is a good starter or light snack.

I now have some scallops, clams and some salmon stock in my fridge freezer. I will start thinking of putting these together.

See you soon.


-{Have to admit, it was bloody gorgeous! Frank}