Pigeon Ragu served with Conchiglie Pasta

WHAT YOU NEED

2 x Pigeon breasts
1 x Tin of Carrots
1 x Tin Chopped Tomatoes
1 x Tsp Dried Basil
1 x Tsp Dried Oregano
1 x Cooking Onion
Olive Oil
2 cups of Conchiglie pasta
Salt and Pepper to season.

HOW TO MAKE IT

In a frying pan place a little oil to seal and brown off the seasoned pigeon breasts. remove and place to one side. Using the same pan add Onion, Tomatoes, Carrots, Basil and Oregano, salt and pepper to season. Reduce the liquid slightly and return the Pigeon to the mixture and cook on a low heat to ensure the flavours have infused together.

Add salt to boiling water and then add the pasta cook as per packet instructions.

TO SERVE
Place cooked pasta in a bowl and nestle the Pigeon on top with the ragu.

TIP!!
I served it with some added garlic bread to soak up the wonderful juices.. hmmn...

Comments

The Electric Pressure Cooker

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Easy Meatballs in Italian style Sauce

YOU NEED: 1 Pack of Sausages 1 Cooking Onion (Finely chopped) 2 Tins Plum Tomatoes 1 Tsp Dried Oregano 1 Tsp Dried Basil 2 Cloves Garlic (grated) 1 Tbsp Balsamic Vinegar 1 Red Onion (sliced) Salt Ground Black Pepper Firstly strip back the sausages removing all the outer skins. Place this meat into a small bowl, add your finely chopped onion and mix together adding salt and pepper. Make into balls however size you like and place on a baking tray. Oven cook for about 10mins, until browning. These will finish off in the sauce. SAUCE In a skillet, Empty tins of tomatoes chop the plums into chunks (not too small). Add Garlic, Balsamic vinegar, herbs and Red onion, gently simmering. This needs to reduce and slightly thicken, most of the juices will evaporate. Add salt and pepper. Combine the meatballs to the sauce and cover for about 5 minutes. Serve with pasta of choice. If you want spicy meatballs add some hot paprika to the sausage mixture.

Strawberry Sorbet

YOU NEED: 1 Punnet of Strawberries 2 tbsp. Honey 4 tbsp. Plain yoghurt Of course you can use frozen and this will be done almost instantly, without having to freeze. You can also use different fruits most will turn out just fine. Cut tops off your strawberries (if using fresh), place into your food processor. add the other ingredients and whizz on max until all strawberries have virtually disintegrated into the yoghurt and honey. Freeze until needed.

Ruth can Cook

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