Description
A fruity flavoursome pasta dish that is perfect for a lunch or supper. Definitely an effort worthwhile.
Ingredients
For the sauce:
30g/1oz butter
30g/1oz plain flour
290ml/½ pint dry cider
290ml/½ pint chicken stock
150ml/ ¼ pint double cream
salt and freshly ground black pepper
For the pasta:
340g/12oz pasta
225g/8oz good quality ham
55g/2oz mange tout (optional)
3 red eating apples
30g/1oz butter
30g/1oz brown sugar
2 peppers, optional (sliced)
To serve:
2 tbsp chopped parsley
55g/2oz Double Gloucester cheese, grated
Method
1.To cook the sauce: heat the butter in a saucepan and add the flour. Cook for 2 minutes over a medium heat; do not allow it to colour.
2. Remove from the heat. Slowly begin to add the stock and cider. Stir between each addition to ensure a smooth sauce.
3. When half the liquid is added, return the pan to the heat and slowly bring to the boil. As it begins to thicken add the rest of the liquid. Allow to boil for at least 2 minutes, taste and season.
4. Make the pasta: bring a pan of water to the boil. Cook the pasta for about 12 minutes or until al dente.
5. Slice the ham into finger-length slices and set aside.
6. Core and cut the apples into wedges. Melt the butter in a pan and add the brown sugar, allow it to almost caramelise and fry the apple wedges.
7. Drain the pasta and add to the sauce, add the ham and apples, mange tout and peppers. Season with salt and pepper.
8. Reheat thoroughly and serve.
9. If you do need to keep this dish hot for a while add a little more stock or water. Mix in most of the apples and put in an ovenproof dish, cover with tin foil and place into an oven at 140C/275F/Gas 1.
