Porcini Ragu Mezcla

Updated at: Thu, 17 Aug 2023 01:43:41 GMT

Step 1

Serves 2 as a main with leftovers, or 4 as a starter

Step 2

1. In a medium bowl, cover the porcini with boiling water and leave to soak for 10 minutes. Drain, reserving 75g of the soaking liquid. Very finely chop the porcini to mince consistency, then set aside.

Step 3

2. Put the oil, garlic, chilli flakes, parsley and fine salt into a cold, large sauté pan on a medium-low heat. Very gently fry for five minutes until soft and lightly golden, turning the heat down if the garlic starts to brown.

Step 4

3. Increase the heat to medium-high, then add the chopped porcini, tomato puree/paste and plenty of pepper. Stir-fry for three minutes, then set the pan aside while you boil the pasta.

Step 5

4. Cook the pasta in salted boiling water for about six minutes, until al dente. Drain, reserving 350g of the pasta water.

Step 6

5. Return the sauté pan with the porcini to a medium-high heat, then add the 350g of pasta water and the reserved 75g of porcini soaking liquid. Stir, and bring to a simmer. Once simmering, leave to bubble away for three minutes. Add half the parmesan to the pan, stirring until it has melted before adding the rest. Lower the heat to medium, then stir in the cream, followed by the drained tagliatelle. Toss over the heat until the pasta and sauce have emulsified – about one-and-a-half minutes.

Step 7

6. Remove from the heat and serve at once, finished with as much extra oil and Parmesan as your heart desires.

Step 8

Serves 4

Step 9

1. Preheat the oven to 180C fan/200C.

Step 10

2. Put all the for the paste into a large bowl and mix together. Add the chicken, garlic and three-quarters of the sliced onion and mix well so everything is coated evenly. Tip the onions and garlic into a 28cm ovenproof cast-iron skillet or similar-sized baking dish and spread out. Place the chicken thighs on top, skin side up and spaced apart.

Step 11

3. Cut the pineapple into four rounds, then cut each round into quarters, removing the hard core (you should have about 300g). Add the pineapple to the bowl with the remnants of the paste, mix to coat with whatever’s left there, then arrange the pineapple around the chicken.

Step 12

4. Pour the tangerine juice around the chicken (don’t get the skin wet), then bake for 20 minutes. Remove from the oven and pour the stock or water into the pan around the chicken (again, don’t get the skin wet). Return to the oven for another 20-25 minutes, or until the chicken is cooked through and the skin is browned and crispy. If you have a blowtorch, use it to char the pineapple a little.

Step 13

5. Drizzle the cream into the sauce. Toss the coriander and the remaining sliced onions together with a tiny bit of oil and salt and arrange on top. Serve from the pan, with the lime wedges alongside.

Step 14

Serves 4

Step 15

1. Preheat the oven to 200C fan/220C.

Step 16

2. For the roasted strawberries, place all the in an ovenproof dish just big enough to fit the strawberries in a single layer. They should be snug, but not piled on top of each other. Bake for 20 minutes, stirring halfway. Set aside to cool.

Step 17

3. Place the mascarpone, yoghurt, vanilla paste and maple syrup in a large bowl and whisk together until completely smooth. Keep the bowl in the fridge until ready to serve.

Step 18

4. For the fudge sauce, whisk all the together in a small bowl until smooth. You may need to add more water or maple syrup, depending on the thickness of your peanut butter. You’re looking for a smooth, thick but pourable consistency.

Step 19

5. In individual glasses, layer the chilled yoghurt with the warm strawberries and the fudge sauce and serve.

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