EXPERIMENTAL DINNER TURNED OUT FAB LAST NIGHTI couldn’t think what to make for dinner last night so I went on a hunt in my cupboards and fridge to search for ingredients.
I decided to make porcini, bacon and feta macaroni cheese with roasted garlicky butternut topped with crispy bacon and a green salad. It turned out absolutely divine and my husband Sommelier Miguel Chan paired it with De Wetshof Estate Bon Vallon Robertsons Chardonnay 2009.
RECIPE:
Porcini, bacon and feta macaroni cheese
De Wetshof Estate Bon Vallon Robertsons Chardonnay 2009
Ingredients:
80g dried porcini, soaked, then the liquid reduced
100g bacon
3 cloves garlic, finely chopped
½ onion finely chopped
2 cakes feta
250g macaroni
500ml béchamel sauce
Small bunch garlic chives
Method:
· Soak the porcini until soft.
· In a pot fry the onions, garlic, and bacon until lightly golden then add the drained off porcini mushrooms, cook for a few more minutes then add the porcini water and reduce until almost a glaze. Place the mixture into a bowl.
· In the same pot without washing bring water to the boil, add the macaroni and cook until al dente.
· Make a béchamel sauce and flavor with garlic chives. In a oven proof dish mix the macaroni with the bacon mixture, crumble over the feta then pour over the white sauce, bake at 180’C for 15 minutes then gratinate.
· Serve with roasted garlicky butternut and crispy bacon, green salad.
The pictures are from http://www.stockfood.com/
