Jamie Oliver's 'Pregnant Jools' Pasta' by Lurpak
To start:
1. Turn your oven to 190°C/375°F/Gas 5. Fill and boil the kettle.
2. Put a large frying pan on a high heat. Put the standard blade attachment into the food processor.
For the pasta:
3. Trim the spring onions, carrot and celery. Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed). Add the sausages, 1 heaped teaspoon of fennel seeds and 1 teaspoon of oregano.
4. Keep pulsing until well mixed, then spoon this mixture into the hot frying pan with a lug of olive oil, breaking it up and stirring as you go. Keep checking on it and stirring.
5. Put a large deep saucepan on a low heat and fill with boiled water. Fill and reboil the kettle.
For the tarts:
6. Put the 6 pastry cases on a baking tray. Make a frangipane mixture by cracking the egg into a mixing bowl and adding 100g of almonds, 100g of Lurpak® and 90g of golden caster sugar. Grate over the zest of ½ an orange and add 1 tablespoon of vanilla paste or extract. Use a spoon to mix everything together.
7. Spoon a small teaspoon of jam into each pastry base. Top with a heaped teaspoon of frangipane, add another small teaspoon of jam, then finally another heaped teaspoon of frangipane. Put the tray in the oven on the middle shelf and set the timer for 18 minutes exactly.
For the pasta:
8.Top up the saucepan with more boiled water if needed. Season well then add the penne and cook according to packet instructions, with the lid askew.
For the salad:
9. Trim off the bases of the chicory, then click apart all the leaves and quarter the heart. Scatter over a platter, then sprinkle the rocket and watercress on top and toss quickly with your hands.
For the pasta:
10. Crush 4 unpeeled cloves of garlic into the sausage mixture and stir in 4 tablespoons of balsamic vinegar and the tinned tomatoes. Add a little of the starchy cooking water from the past a to loosen if needed.
For the salad:
11. Shave some of the Parmesan over the chicory salad and take it to the table with a bottle of extra virgin olive oil, salt, pepper and lemon wedges for dressing right before eating.
For the pasta:
12. Drain the pasta, reserving about a wineglass worth of the cooking water. Tip the pasta into the pan of sauce and give it a gentle stir, adding enough of the
cooking water to bring it to a silky consistency. Taste, correct the seasoning, then tip into a large serving bowl and take straight to the table with the rest of the Parmesan for grating over. Scatter over a few basil leaves.
For the tarts:
13. When the little tarts are golden and cooked, turn the oven off and take them out. Serve them warm, with a dollop of crème fraîche on the side.
Ingredients
- For the pasta:
- 4 spring onions
- 1 carrot
- 1 stick of celery
- 1–2 fresh red chillies
- 1 × 6-pack of good-quality sausages (approx. 400g)
- 1 heaped tsp fennel seeds
- 1 tsp dried oregano
- 500g dried penne
- 4 cloves of garlic
- 4 tbsp balsamic vinegar
- 1 × 400g tin of chopped tomatoes
- A few sprigs of Greek basil, or regular basil
- For the salad:
- 2 red chicory
- 1 × 100g mixed bag of prewashed rocket and watercress
- Parmesan cheese, for shaving over
- 1 lemon
- For the seasonings:
- Olive oil
- Extra virgin olive oil
- Sea salt & black pepper
- For the tarts:
- 6 small deep shortcrust pastry cases
- 1 egg
- 100g ground almonds
- 100g Lurpak®
- 90g golden caster sugar
- 1 orange
- 1 tbsp vanilla paste or extract
- ½ a 350g jar of good-quality
- Raspberry jam
- 1 × 250g tub of crème fraîche, to serve
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