3 Tbsp Basil Pesto
50g Pine Nuts
1 Large handful rocket leaves
Cook pappardelle in boiling salted water until al dente and then drain. Toss in some olive oil and set to the side.
In a large pan toast the pine nuts until golden brown.
Set aside pine nuts and then add prosciutto to pan, fry until crispy and then add pesto, pine nuts and pasta.
Fold in rocket and serve. Top with parmesan and some cracked black pepper.
Hungarian Beef Goulash
1kg Beef Topside
1 Tbsp Tomato Puree
2 Litres Beef Stock
250g Carrots, chopped
500g Potatoes, chopped
Preheat the oven to 200⁰C
Heat the butter in a large heavy casserole dish, season the topside and add to the dish. Add the onions and cook for 2 minutes, stirring.
Add the paprika and flour, mix well and place in the preheated oven, uncovered for 10 minutes.
Remove from the oven and mix in the tomato puree. Reduce the oven temperature to 180⁰C.
Add enough of the stock to cover the meat. Bring to the boil on top of the stove and season. Cover with a lid and return to the oven for 2 hours.
After 1 ½ hours, mix in the chopped carrots and potatoes and cook for another 30 minutes, or until the meat and vegetables are tender.
Sprinkle with chopped parsley to serve