Linguine with black garlic cream and basil sauce

I went to the RHS Hampton Court Palace Flower show in July with my daughter and she treated me to a pot of delicious black garlic cloves from the Isle of Wight Garlic Farm. It’s made by leaving it to age with heat and humidity for a long time which turns the cloves black and makes them taste almost truffle-like. It’s delicious anyway. I’ve added it to all kinds of dishes that require normal garlic and it adds an extra-special kick of richness, but this pasta sauce I made for my for lunch today is completely fab and very quick and easy to do. This is a single serving recipe but just scale up the quantities for more people.

Linguine with black garlic You will need…

  • A portion of linguine or spaghetti for one
  • 2 cloves of black garlic
  • A dash of extra virgin olive oil
  • A handful of fresh basil leaves
  • Sea salt and black pepper
  • A dessert spoon of grated Parmesan cheese
  • 2 tablespoons of double cream

To make…

  • Black garlicPut the pasta on to cook according to the instructions on the pack. It usually takes about 6 to 8 minutes.
  • Meanwhile, make the sauce. Pound the garlic cloves into a paste with a little sea salt and a dash of olive oil and stir in the cream. Leave to infuse.
  • When the pasta is cooked, drain lightly (a little of the water will help thicken the sauce), put it back in the pan and mix in the garlic cream sauce. Stir for a couple of minutes, add the Parmesan and basil leaves. The sauce will thicken and cling beautifully to the linguine. Serve in a warm bowl topped with ground black pepper and a little extra Parmesan.

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Buy local -support your local craft butchers!

All the best cooks and chefs will tell you that the secret to any good recipe is to source and buy the best produce possible. The Hubbard family craft butchers have been supplying us with amazing meat products from local farms with high welfare standards for quite a few years from their shop on St Olaves precinct. Now, they have a fantastic new home over at the Moreton Hall community shopping area.

Not only do they stock all our usual favourites – Dingley Dell pork, Limousin beef, sausages of all kinds, high welfare chicken, delicious bacon and BBQ treats, but they now offer excellent cheese and deli products, free-range eggs and craft bakery bread. Local vegetables and game are also coming on sale soon I’m told.

David Hubbard is master craft butcher, aided by his wife Caroline and his son Harry who has also trained in the family butchery business. Andy makes all the pies and sausage rolls onsite too. Whatever cut of meat your recipe calls for, they will prepare it for you.

Be sure to check them out soon at 1 Tallou Court, Bury St Edmunds, Suffolk, IP32 7BF #buylocal #TheFridayRecipe wouldn’t be the same without them!

Hubbards

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Kahluamisu

So, you’ve heard of tiramisu right? The delicious classic Italian dessert made with coffee, brandy and rum soaked sponge fingers topped with creamy mascarpone. Well, this is the same trifle-style dessert but my version is made with Kahlua coffee liqueur instead. Totally yummy and always a party favourite, I made it for the lovely Jane Jefferies for her 70th birthday party. Many happy returns!

Khaluamisu

  • 8 tbs good quality instant coffee made up with 250ml hot water
  • 200ml Kahlua coffee liqueur
  • 250g trifle sponge fingers
  • 2 free range eggs
  • 500g mascarpone
  • 75g icing sugar
  • 25g cocoa powder
  • Optional: grated dark chocolate and star shapes to decorate

To make…

  • Mix the coffee and the Kahlua together.
  • KhaluamisuLay the biscuits out in a flat tray and soak them in the coffee mixture.
  • Separate the eggs. Mix the egg yolks into the mascarpone with the icing sugar. Beat the egg white until they form soft peaks and then fold them into the mascarpone.
  • Using an oval ceramic dish (35 x 24cm), make a layer of the soaked biscuits. Cover with a thick layer of mascarpone. Shake over some cocoa powder, then repeat with another layer of biscuits and mascarpone. Shake over the remaining cocoa powder and chocolate if using and chill, preferably overnight but for at least 4 hours before serving.

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Please stay in touch!

Hello dear readers,

You may have heard of something called GDPR. It’s a new law that helps to protect the data that you share with third parties that comes into effect on May 25th of this year.

To make sure that I stay on the right side of the law, I’m writing to you to make sure that you still want to keep receiving #TheFridayRecipe by email and to reassure you that all I do with your data is send you a lovely recipe! Your email address is never shared with anyone else or used for anything else except to send you yummy ideas about food and cookery tips.

In the unlikely event that you don’t want to receive #TheFridayRecipe anymore, you can always hit the unsubscribe link in the footer of the email.

Thank you for following the Pigeon Cottage Kitchen so far and I hope you’ll enjoy all the new recipes to come.

Best wishes,

 

Janet Davies

Pigeon Cottage Kitchen

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Cod with spicy tomato sauce

You’ll find a few baked white fish recipes on the website but this has to be one of our favourites.  Quick, tasty and colourful, the hot and spicy sauce with fennel and mustard seeds is a perfect foil for the chunky white fish. We like it served with basmati rice and peas.

Cod in a spicy sauce

Serves 4

  • 1 900g cod loin or 4 cod steaks (it’s also great with salmon)
  • 1½ teaspoons of salt
  • ½ teaspoon of cayenne pepper
  • ¼ teaspoon of turmeric
  • 8 tablespoons of vegetable oil
  • 1 teaspoon of whole fennel seeds
  • 1 teaspoon of whole mustard seeds
  • 2 teaspoons of ground cumin seeds
  • 200g onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 400g tin of chopped tomatoes
  • ¼ teaspoon of garam masala
  • a tablespoon of freshly chopped coriander

To make…

  • Cod with ricePre-heat the oven to 180°C.
  • Butter the baking dish.
  • Rub the fish with half the salt and cayenne pepper, all of the turmeric and a little oil.
  • Make the sauce by adding 4 tablespoons of oil to your pan and when it’s hot, add the fennel and mustard seeds.
  • When they start to pop, add the onions and garlic and fry until they brown lightly.
  • Add the ground cumin, remaining salt and cayenne.
  • Add the tomatoes and garam masala, bring to a simmer and cook for 15 minutes.
  • Place the fish in the baking dish – skin side down, pour over the tomato sauce and bake uncovered for 15 minutes. Sprinkle with freshly chopped coriander and serve with basmati rice and peas.

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