A controversial mix of flavours were used this Wednesday (9 May) at the Approved Premises session and some weren't to everyone’s taste!
The sauce simmered to reduce, whilst the group began making a cheese and ham sauce (above) for their second dish. A fairly strong cheese was used and some delicious thinly sliced ham was ribboned. The group were quite content savouring the smell of the fried mushrooms and onions, taking time to note Alison’s tip of frying the mushrooms down to avoid increasing the water content in the cheese sauce. Freshly chopped parsley and the juice of a lemon were added to the Puttanesca sauce then combined with al dente penne pasta. The cheese sauce was combined with the mushroom and onion mix, then added to cooked thick ribboned pasta. The end result was wonderful and enhanced in texture with Alison’s fresh tomato, lettuce, cucumber and grated carrot salad dressed in olive oil and lemon with crunchy sesame and sunflower seeds mixed through. We all sat and ate together to enjoy the fruit of everyone’s labours.
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