Tuesday, November 26, 2013

Spaghetti Carbonara

One of the things I really miss since finding out about my food intolerances is dairy... Thankfully it's only mild intolerance so I can tolerate having a small amount of dairy on occasion.  You can make this recipe dairy free by substituting the cream with non-dairy milk but I saw some Barambah organic cream at my local health food store, so decided to make this recipe with dairy cream and have my once in a blue moon dose of dairy!

Ingredients (serves 4):
- 1 onion  
- 2 garlic cloves
- 2 rashers nitrate free bacon
- 2 tbsp ghee (or other cooking fat)
- 300g free range chicken thigh fillets, cubed
- 2 tbsp gluten free cornflour
- 100g mushrooms, sliced
- 1/2 cup preservative free white wine (I used Happs brand)
- 1/2 cup water or stock (I used chicken bone broth)
- 1 cup cream or milk of choice
- 1 tbsp chopped fresh parsley
- Sea salt and pepper to taste

To serve: cooked spaghetti (we used wholemeal spelt) and cheese (we used Blue River sheep's milk cheddar)

1. Melt cooking fat in a pot on medium heat.  Add finely chopped garlic, diced onion and diced bacon.  Cook stirring for a few minutes until starting to brown a little.

(Thermomix: add garlic, onion and bacon to bowl.  Chop 3sec/sp5.  Add cooking fat and cook 2min/100deg/sp1)

2.  Add chicken and cornflour and cook, stirring, for a couple of minutes.

(Thermomix: add chicken and cornflour and cook 3min/100deg/rev+sp1)

3.  Add mushrooms, wine, stock/water, cream/milk and stir to combine.  Turn down the heat to simmer for 10 minutes, stirring every now and then.

(Thermomix: add mushrooms, wine, stock/water, cream/milk and cook 10min/100deg/rev+sp1)

4.  Season with salt and pepper and stir through parsley.  Serve.

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