Thursday, November 11, 2010

Pasta with Chorizo, Lentils and Goats Curd

What's with the blogosphere going mental for muffins this past week? Seriously, one in every three posts on my blog reel are muffin posts. Very odd. Well i'm not so partial to muffins as much as the average Jo Blow (where did that term originate?) so today i'm dishing up some pasta.

This recipe was an old one that I recently unearthed from a flurry of torn out magazine pages that Mum had stashed away on our cookbook shelf. Those folders never fail to spew forth something curious and long forgotten, buried under the excitement of shiny new Good Living recipes that land on our door step every Tuesday. The good ones are promptly ripped out and placed on the will make soon pile, which is just as promptly erased from memory as soon as the next Tuesday rolls around.

Although to be honest with you good people, I enjoy this endless cycle of recipe Alzheimer's because it's much more fun re-discovering a gem when you least expect it, and when you're staring slack-jawed into the fridge trying to rustle up some kind of weekday meal at short notice.

The weather is finally mild enough for us to sit and eat outside in the fading light, being slowly nibbled on by mozzies but not even giving a damn because when the mozzies come, summer comes. Do you want to know what else happens when summer comes? Syringes in the sand, that's what. It's a true story, last weekend we were about to plonk our bottoms down onto the sand, and those said bottoms nearly sat on a dirty, horrible syringe. Nearly ruined the whole day. Chuck your needles out people.

How 'bout a little less needle talk and a lot more chorizo for everyone, would that help?

Pasta with Chorizo, Lentils and Goats Curd
ode to Donna Hay for this recipe (about 2 years ago)

400g Conchiglie (shell) Pasta
2 Tablespoons extra virgin live oil
2 Chorizo sausages - sliced
200g Swiss brown mushrooms - sliced
3 garlic cloves - sliced
3/4 cup dry sherry
400g canned lentils -rinsed and drained
125g goat's curd (or soft goat's cheese)

Extra virgin olive oil for drizzling
Sea salt and cracked black pepper

Cook pasta in salted boiling water until al dente, drain and return to the pot and keep warm with the lid on.

Heat the oil in a large, non stick frying pan on high heat, Add the chorizo, mushroom and garlic and cook for 1-2 min until browned, stirring with a wooden spoon. Add sherry and lentils and cook for 2 mins, or until slightly reduced. Add the pasta, salt and pepper and toss to combine all ingredients. Top with goats curd and drizzle with olive oil to serve.

1 comment:

  1. my boyfriends parents are going away in feb and im assigned as the house cook i am definitely making this for him it sounds awesome thank u :)