Recipe by Helen Gough
Serves: 4 Prep Time: 15 mins Cooking Time: 15 mins
Mixed dishes work really well for people experiencing changes to the way foods and fluids taste. When your taste buds are hit with a huge variety of tastes often found in dishes like this one you will find that the food becomes a lot more palatable and easily eaten. The rashers will give the dish a salty flavour again ideal if you are experiencing taste change. Dishes like these can give us a sense of comfort and if your appetite is small you get a variety of nutrients in the one dish.
I often cook this dish on a Sunday evening after being away for the day. It's quick and easy to prepare and cook. It beats the old 'take away' in terms of nutrition and flavour, in my opinion! It should only take a half an hour, less than the time the take away is delivered to your door and cheaper too!
- 1 onion chopped finely
- 2 cloves garlic chopped finely
- 2tbsp of olive oil
- I pkt or 10 thin rashers (Smoked hickory flavoured)
- I pkt 250 g mushrooms (chestnut or large flat type)
- 1 tbsp sweet chilli oil
- I small bunch of flat leaf parsley
- 200 mls of light cream or a carton of creme fraIche
- 250 g of pasta (I use whatever is in the press. Penne, shell, tagliatelle or even spaghetti)
- Black pepper
- Optional: 2 courgettes or 2 yellow and or red peppers chopped into bite size pieces.
- Sauté onions lightly in olive oil on medium heat in a medium sized saucepan.
- Add garlic.
- Cut up rashers and remove all the fat and rind.
- Add the rashers chopped into bite size pieces to the saucepan.
- Cook gently until rashers have a golden tinge.
- Add in chilli oil.
- Add the remaining vegetables if using courgettes and peppers add to pot before the mushrooms.
- Add the creme fraiche and cream together gently and remove from heat.
- Meanwhile cook pasta as normal,strain and add to mix.
- Add in the chopped parsley and keep a bit for a garnish.
- Season with black pepper.
- Stir everything together and serve on warmed plates.
- Serve immediately with a salad.
I use a sharp scissors to remove the fat and rind from rashers. Any type of mushrooms or rashers will do but my favourites are the chestnut mushrooms and smoked hickory rashers. If you have any other favourite vegetables in the fridge at the time use them just chop everything up to bit size pieces.
A good tip for people with a small appetite is to present the meal in a smaller plate/bowel than you would normally use. This way you are not put off by the size of the meal before you even start. You can always add more as needed. It is easy to create a balanced meal by adding a simple side salad. This is a great way of adding extra nutrients and fibre to a meal. Grating a carrot, slicing some celery or halving a few cherry tomatoes are all quick and easy.