Twist to tempt palate

Turn your tried-and-true recipes into new dishes with few sim­ple changes

Isis Town and Country - - Life - Peter Muir

ALL great ideas are in­spired by a muse. Some­times that muse is less than mo­ti­va­tional.

Your work week has been hec­tic, you’re tired and you’re hun­gry; the last thing you want to do when you get home is think up a culi­nary mas­ter­piece. You want some­thing sim­ple, but de­li­cious, per­haps with some leftovers for your lunch the next day. Why not add a twist to some­thing you’ve cre­ated be­fore?

All the greats do it, like a squeeze of lime in your rum and coke or the iPhone 6s to the iPhone 6 just one month af­ter I up­grade my phone … just add a new fea­ture.

You usu­ally use reg­u­lar car­rots? Try the pur­ple kind. It’s your cus­tom to boil broc­coli? Try steam­ing mus­tard greens. You like but­ton mush­rooms? You’ll love oys­ter mush­rooms! Gar­lic but­ter is your jam? Have a go at in­fus­ing it with sage. Treat your cui­sine like you do your love life; if it’s tired and bor­ing, spice it up!

Add some­thing new to an old favourite with The Culi­nary Bar­bar­ian’s Wild Mush­room and Chicken Pasta with Crispy Sage and Zuc­chini.

www.culi­nary­bar­bar­ Wild Mush­room and Chicken Pasta with Crispy Sage and Zuc­chini

In­gre­di­ents 150g oys­ter mush­rooms, sliced (re­serve 2–4 un-sliced for gar­nish) 150g sliced porta­bella mush­rooms 500g chicken thighs, sliced 1.5cm by 2cm thick 1 large span­ish onion, finely diced 3 gar­lic cloves, diced 1 zuc­chini, shred­ded or spi­ralled 300ml, pour­ing cream 500g pasta (your choice, I use shells) 1 bunch of sage, stalks re­moved 1 bunch mar­jo­ram, pulled from stalks 50g but­ter for fry­ing 50g olive oil for fry­ing 1 cup chicken stock 1 cup white wine Salt and pep­per to taste 1 tbsp plain flour


Boil a large pot of wa­ter on the stove and pre-cook the pasta In a small omelette pan, melt the but­ter and toss in sage leaves and fry un­til sage be­comes crispy and the but­ter is aro­matic. With tongs, re­move and drain on pa­per towel. Toss in gar­nish oys­ter mush­rooms and brown both sides and drain on pa­per towel. Trans­fer the sage-in­fused but­ter to a large fry­pan and crank up the gas. Add a good lug of olive oil and toss in the mar­jo­ram and fry for a few sec­onds be­fore adding the chicken and fry un­til browned all over and re­move with a slot­ted spoon. Re­serve. Sau­tee the onions, gar­lic and mush­rooms un­til brown all over, toss­ing reg­u­larly. Stir the flour into the stock. This will pre­vent the cream from later split­ting Deglaze the pan with the stock and the wine and sim­mer un­til re­duced by half. Add the cream and chicken and stir through and re­duce by a quar­ter, stir­ring con­stantly. Add a hand­ful of parme­san and toss through. When the pasta is ready, place the zuc­chini into a large colan­der and drain the pasta over the zuc­chini. Once steam dry, add the pasta and zuc­chini back to the pot and pour the pasta sauce over the top and stir through. Gar­nish with crispy sage and sautéed oys­ter mush­rooms.

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