Served in scallop shells, this makes a stylish presentation for a starter or a light lunch.
175 g (6 oz) short-cut macaroni, or other short pasta shapes
3 tbsp vegetable oil, plus extra for brushing
1 onion, chopped finely
3 rashers unsmoked collar or back bacon, rind removed, chopped
125 g (4 1/2 oz) button mushrooms, sliced thinly or chopped
175 g (6 oz) 3/4 cup cooked chicken, diced
175 ml (6 fl oz) 3/4 cup creme fraiche
4 tbsp dry breadcrumbs
60 g (2 oz) 1/2 cup mature (sharp) Cheddar, grated
salt and pepper
flat-leaf parsley sprigs, to garnish
3 tbsp vegetable oil, plus extra for brushing
1 onion, chopped finely
3 rashers unsmoked collar or back bacon, rind removed, chopped
125 g (4 1/2 oz) button mushrooms, sliced thinly or chopped
175 g (6 oz) 3/4 cup cooked chicken, diced
175 ml (6 fl oz) 3/4 cup creme fraiche
4 tbsp dry breadcrumbs
60 g (2 oz) 1/2 cup mature (sharp) Cheddar, grated
salt and pepper
flat-leaf parsley sprigs, to garnish
method
1. Cook the pasta in a large pan of boiling salted water, to which you have added 1 tablespoon of the oil, for 8 - 10 minutes or until tender. Drain the pasta, return to the pan and cover.
2. Heat the grill (broiler) to medium. Heat the remaining oil in a pan over medium heat and fry the onion until it is translucent. Add the chopped bacon and mushrooms and cook for 3-4 minutes, stirring once or twice.
3. Stir in the pasta, chicken and creme fraiche and season to taste with salt and pepper.
4. Brush four large scallop shells with oil. Spoon in the chicken mixture and smooth to make neat mounds.
5. Mix together the breadcrumbs and cheese, and sprinkle over the top of the shells. Press the topping lightly into the chicken mixture, and grill (broil) for 4 - 5 minutes, until golden brown and bubbling. Garnish with sprigs of flat-leaf parsley, and serve hot.
2. Heat the grill (broiler) to medium. Heat the remaining oil in a pan over medium heat and fry the onion until it is translucent. Add the chopped bacon and mushrooms and cook for 3-4 minutes, stirring once or twice.
3. Stir in the pasta, chicken and creme fraiche and season to taste with salt and pepper.
4. Brush four large scallop shells with oil. Spoon in the chicken mixture and smooth to make neat mounds.
5. Mix together the breadcrumbs and cheese, and sprinkle over the top of the shells. Press the topping lightly into the chicken mixture, and grill (broil) for 4 - 5 minutes, until golden brown and bubbling. Garnish with sprigs of flat-leaf parsley, and serve hot.
serving amount
serves 4
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