Creamy Chicken & Wild Mushroom Carbonara

creamy-chicken-Wild-Mushroom-carbonara

Creamy Chicken & Wild Mushroom Carbonara

Ingredients:
200g Free from pasta
1 large chicken fillet
2 thick streaky bacon
1 large wild mushroom sliced
1 large red onion
1/2 cayenne chilli (orange ones)
1 hand full of fresh parsley chopped
1 clove of garlic
1 tablespoon of rapeseed oil
1 tablespoon of parmesan

For the sauce:
1 egg
1 tablespoon olive oil
1 squeeze fresh lemon

To Cook:
Boil the pasta in water for 12 minutes. While the pasta is cooking. Whisk the egg, olive oil and lemon in a jug. Heat the rapeseed oil in a large pan. Put in the bacon and chicken and cook until slightly golden, add the onions, mushrooms and garlic and chilli and cook for a further 2 minutes. Add the parsley. Drain the pasta, put the cooked ingredients into the pasta and stir, then stir in the egg mixture. The residual heat from the pasta will cook the egg, keep stiring and it will become creamy white. Add the parmesan cheese and stir through. Top with a sprinkle of fresh parsley.

Enjoy!

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Seafood Paella

seafood-monkfish-king prawn- mussles-paella

Monkfish Paella

Ingredients:
2 whole monkfish chopped into large cubes
1kg mussles washed
300g of fresh or fresh frozen King prawns (make sure to defrost fully)
250g Arborio rice
1 tin gluten-free chopped tomatoes
1 onion finely chopped
1 sweet red pepper diced
1 small red chilli
1 teaspoon paprika
1/4 teaspoon smoked paprika
1/2 teaspoon ground turmeric
3 cloves of fresh garlic finely chopped
I bunch of fresh parsley
1/2 fresh squeezed lemon
2 gluten-free vegetable stock cubes
1 3/4 pints of boiling water
1 tablespoon of rapeseed oil

Serves 4 people

To cook:
Heat the oil in a large deep dish pan, sweat the onions for 2 minutes, add the garlic and peppers, red chilli, paprika, smoked paprika and turmeric and stir for 1 minute, then add the rice and stir through. Pour in the stock bring to the boil, after 6 minutes, turn down the heat to a high simmer for a further 3 minutes and then add the fish. Cook for a further 5 minutes and cover. Add the fresh parsley and serve.

Perfect for that extra special dinner party!