Recipe of the month

Welcome to our "Recipe of the Month" section. We will endevour to bring you exciting new recipies together with some trade secrets that make them great!

This month we are starting with "Fettuccine al Pollo".

Ingredients

Ingredients for 4 portions
2 tbsp of garlic oil
160g shallots/onions (finely chopped)
400g of chicken breast (finely chopped)
100g Leeks (finely chopped)
10g of dry chillies increase this amount if you prefer sauce to be spicy
1 1/2 pt fresh cream
2 tbsp finely chopped parsley
salt, black pepper, ground nutmeg (to taste)
600g Fettuccine pasta

Method

Place a large saucepan on the range, half full of water with 2 tbsp of oil and a 2 tbsp of salt (preferably sea salt), bring to the boil and simmer. (At this stage if dealing with dried pasta, cook off by reading the instructions on the packet). Refresh with cold water.

To start the sauce place a large frying-pan on the range , add garlic oil and heat up (be careful not to burn as this will turn the dish sour). Add shallots/onions, leeks, chicken and parsley, fry off until chicken has cooked then add the rest of the ingredients, except the pasta.

The cream will come to the boil quite rapidly, reduce the heat slightly and the sauce will reduce and so thicken by natural means. At this stage place the pasta into the boiling settled water and cook for 2 minutes. (This will be sufficient time to heat up the dried pasta which was previously cooked off).

Test the pasta by biting through a strand, it should be still firm, this is known as 'al dente' "firm to the bite". The pasta is now ready, place into the sauce, stir gently, add some more cream if necessary, check seasoning and serve.

Bon Appetit!