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Bernadette Ní Chadhain's Meal
Carbonara with Tagliatelle
Ingredients:
- 2 tablespoons of butter
- 200 ml Double cream
- Salt and pepper
- 500g Tagliatelle
- 3 oz parmesan (grated) (plus some for decoration)
- Pinch of nutmeg
- Parsley
- 6 bacon slices
- 6 mushrooms
Method:
- Put the butter and 150ml of the cream in a pot.
- Boil it, then lower the heat.
- Heat for a few seconds until the cream thickens.
- Fry the bacon and dice into small pieces.
- Chop the mushrooms.
- Cook the tagliatelle in hot water, with some salt, for a few minutes.
- Drain the water from the pasta.
- Pour in the cream sauce.
- Add the parmesan, nutmeg, salt and pepper, mushrooms and bacon, and mix
through the tagliatelle.
10. Serve on a plate and
decorate with parsley.
Dessert
Strawberry
Roulade
Ingredients:
- 6
egg whites
- 1
teaspoon of rose water
- 1
tsp of white wine vinegar
- 12
oz of caster sugar
Filling :
- Almond
flakes
- Strawberries
- 250ml
cream
Method:
- Separate the egg
whites from the yolks.
- Beat the egg
whites and add the rose water, vinegar and sugar, beat until the mixture
thickens.
- Coat some greaseproof
paper with oil and spread the mixture onto it.
- Sprinkle the
almonds on top and bake in the oven at 180C for 12 minutes.
- Beat the cream
and cut the strawberries.
- Spread the cream
onto the meringue and top with the strawberries and almonds.
- Roll and leave in
the fridge for a few hours.
Wednesday @ 20.00 | Repeated Thursday @ 10.55
