Last night I wasn’t in the mood for fancy, frilly food so I cooked a creamy pasta, made a nice mixed salad and threw some garlic breads in the oven. Wow was it a hit! This pasta sauce is INCREDIBLY indulgent with all the cream that I used but I’m sure it would be equally delish with Ideal milk. The key ingredients are the leeks, chillies, garlic and mustard. They all add up to an amazing taste sensation. Simple and ready in 10 minutes!
Once again, the amounts aren’t specific. I like to taste the mustard, leeks, garlic and chilli so I just adjust the amounts as I go. I cooked for 8 last night and I used 2 tubs of Creme Fraiche, 500ml (16.91 fluid ounces) Cream and thickened it with 250ml (8.45 fluid ounces) milk with 2tbsn Cornflour mixed in. I also used 1kg (2.2 pounds) Linguini.
Milk with Cornflour mixed in (to thicken)
Dijon/Wholegrain Mustard (or my fav, Wholegrain Dijon)
Deseeded and finely chopped Red Chilli
Leeks, Finely Chopped (I used about 2 cups)
Garlic, Crushed (I used 1tbsn)
Squeeze of lemon juice
Squeeze of Nomu Chicken stock concentrate (this is optional, just adds a bit of depth)
Salt & Black pepper to taste
Start by frying the leeks and garlic in a bit of butter until softened and starting to brown. Add the cream, mustard, chillies and Chicken stock and allow to simmer. Add the milk and cornflour mix and allow to thicken. Add a squeeze of lemon and check for seasoning, also check if you need any of the other ingredients. I found last night that after adding the milk I needed to add more mustard. Serve over cooked Linguini.
And then my famous (well in my circles anyway) Salad Dressing:
1/4cup Vinegar (I prefer white wine)
1.5 tsp Sugar
Mix all the above together and slowly drizzle in some oil (I use Flora (sunflower oil) ) and keep mixing until the dressing is glossy. It’s about equal parts Vinegar and oil. Drizzle over salad. This is a perfect zesty and sharp salad dressing. I’m not so crazy about creamy salad dressings and this one works very well with creamy sauces.Alida Ryder