Hello Chilli People!
Good to be back with you in cyberspace...I have been away a lot lately, mostly doing shows. Speaking of which, before I forget...(npi) The Baby Boomers Lifestyle Expo is coming to Melbourne August 16-18th. We will be there selling sauces, stop in if you can. Anyone wanting free tickets, just email me at john@byronbaychilli.com and I will send you a printable version.
Good to be back with another delicious recipe too. This is one we enjoyed last night. I have called it Pasta Alphonso, because it felt like a cross between Mexico and Italy to me. I once knew a guy named Alphonso who was a lot like the bartender in Irma la Deuce, which fortunately is quite another story.
Anyhow...
I picked this one in honour of our Green Jalapeno Chilli Sauce, which along with the Gold Habanero Chilli Sauce, just won two gold stars at the annual Great Taste Competition in London!!!
see...http://www.finefoodworld.co.uk/ffwawards.asp?AwardID=77
So, here goes.....
Pasta Alphonso or-
Creamy Mushroom & Green Jalapeno Pasta
Ingredients:
375g thin spaghetti
4 rashers bacon, chopped (optional)
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, finely chopped
500g small mushrooms, sliced
1 cups frozen peas
1 jalapeno chilli, minced
1 cup cream
1/4 cup Green Jalapeno Chilli Sauce
1 tablespoon seeded mustard
1/4 cup chopped flat leaf parsley
1 cup parmesan cheese
Method:
Cook spaghetti in boiling salted water until nearly tender. Leave in hot water while making the sauce.
Fry bacon until just cooked, not crisp. Set aside.
Heat olive oil in a deep pan and sauté garlic and onion over medium heat until softened. Add mushrooms and stir until just cooked. Add bacon, peas, chilli, cream, chilli sauce and mustard to pan and stir to combine.
Drain pasta and return to pot. Pour over mushroom sauce and combine. Sprinkle with parsley and half the cheese and stir.
Serve with remaining parmesan on the side.
Serves 4-6
Lotsa Love and Good Food to all of you, hope you are enjoying yourselves. (cause nobody's gonna do it for you)
The Bolands
