Andy's green "carbonara"

This is my uncle's recipe for what he calls carbonara. While it is obviously not an Italian carbonara, it's still delicious.

 

You'll need:

Pasta (tagliatelle works very well)

small chicken breast 

4 slices of bacon

mushrooms 

green olives (add black olives too if you have some, they will contrast nicely with the green colour of the dish)

1 1/2 spoons of basil pesto

250 ml of sour cream

hard cheese (parmesan or grana padano) 

tarragon

While the pasta is boiling, cut the chicken into cubes and fry it with tarragon adding also some salt & pepper for taste. Cut the bacon into small slices and add to the chicken. Peel and slice the mushrooms and also add to the pan and fry for two more minutes. Remove from the hob and add the olives, cream, basil pesto and stir. Add hot pasta and put back on the hob for another 30 seconds. It's best when left for 10 minutes before serving (and possibly reheating) as it ensures that the sauce sticks well to the pasta. Add freshly grated cheese on top, et voila!

Bon appétit!

Mustard coated coley fillet with sweet potatoes

 

 White wine adds an extra twist to this recipe. Sweet potatoes are especially good when baked with wine :)

You'll need:
One coley fillet
mustard (I recommend one of the more spicy types)
sweet potato
3 garlic cloves
half a glass of white wine
fresh coriander leaves
lemon
sour cream (optional)
chilli powder (optional)

1. Peel and cut into cubes the sweet potato. Boil it in salted water until it's nearly ready. It will go into the oven next, so no need for it to be completely soft.
2. In the meantime, finely chop the garlic and coriander leaves.
3. Put the fillet in an oven dish, sprinkle with lemon, cover with 1/3 of the garlic and mustard. Add some coriander on top.
4. Put the sweet potato cubes in the oven dish next to the fillet. Sprinkle with garlic.
5. Put the dish in the oven set to 200 degrees for about 20 minutes. Halfway through the roasting process add the wine.
6. Once ready sprinkle the potato cubes with some more coriander.
6. Serve with sour cream with chilli powder on the side.

Bon appétit!