I was lucky enough to win a prize from Rodda’s who make the most delicious dairy products… clotted cream, cream, butter, custard, fudge and they sell milk too! Everything I’ve tried has been gorgeous, and I can’t wait to try the things I’ve not yet tasted!
Here is a recipe I devised, which was scrummy!
For two:
- 150g pasta (I used dried fusilli – if you use fresh pasta or different sized pasta you might have to adjust the cooking times)
- 100g spicy chorizo, chopped into smallish cubes
- 225g Rodda’s clotted cream
- 2 large slices of smoked bacon
- 1 small red pepper, chopped into small pieces
- 2 handfuls of frozen peas
- plenty of black pepper
- generous handful of chopped fresh coriander
- while the pasta is cooking in plenty of salted water, put the chorizo in one side of a pan to cook gently and release its fat (if you are you sing fresh pasta, then allow about 15 mins for the chorizo to cook)
- about eight minutes before the pasta is cooked put the bacon on the other side of the pan so it cooks in its own fat
- about five minutes before the pasta is cooked (if using dried) add the red pepper, then the frozen peas
- cut any fat from the bacon and discard, cut the bacon into small pieces and return to the pan
- just before you drain the pasta, take the chorizo from the pan and put onto a sheet of kitchen paper to absorb excess fat
- drain the pasta, pepper and peas, but leave a little of the cooking water in the pan with the pasta
- put the bacon pieces onto kitchen paper
- add the chorizo and black pepper stir through
- quickly add the cream and mix thoroughly
- put into warmed serving dish, throw the generous handfuls of coriander over the top, then the chopped bacon, a couple more twists of the pepper mill, and voilá, ready to serve!
I’m sorry I have no picture of it, it had to be eaten as soon as it was cooked… so we did!
Lois Elsden 