Jamie's Lemon Pasta, Pancetta and Grape Salad with Brown Sugar Apple Meringue Tartlets

Two posts in the space of a day , I must be inspired by my new blogsy app. I am obsessed at the moment by all things Jamie Oliver, especially by his 30 minute meals show. This is my second time making this dish, but my first for my family. As ever my bro and dad lapped it up but what made it more special was my mum (the pickiest eater) even really enjoyed it, which is defo a mark of success. I love the pasta it's creamy without the cream and heaviness that cream entails. Anyhow I hope you enjoy the below.


What you will need:

Serving 4



Pasta

500g of Fresh egg tagliatelle

1.5 Lemons

150g grated Parmesan

Coarse sea salt flakes

Pepper

2 egg yolks

6 Tablespoons of a good Extra Virgin Olive Oil

Basil



Salad

Mixed leaves

Rocket

Balsamic Vinegar

Extra Virgin Olive Oil

1 Lemon

1 garlic clove

12 slices of pancetta

25 grapes



Tarlets

3 egg whites

3/4 cup of caster sugar

2 large cooking apples

3 tablespoons of muscovado brown sugar

200g flour

100g margarine



Pasta method:

1) Grate the parmesan, reserving 25g for garnish.

2) Separate two egg yolks and keep the egg whites for your meringues later on. Whisk the egg yolks with the parmesan and 6 tablespoons of extra olive oil. Add the lemon juice of 1.5 lemons and season with salt / pepper. Make sure to taste to get the seasoning right.

3) In a pestle and mortar crush 7-8 basil leaves with some salt and to the above sauce.

4) Boil your pasta for about 3 minutes , make sure to season the water with salt.

5) When cooked immediately transfer with a pair of tongs to the sauce , make sure to add some of the cooking water. What you are looking for is a nice loose sauce, toss the pasta and mix so the pasta is fully coated.

6) Serve with some fresh basil and sprinkling of grated parmesan.



Salad method:

1) Place some mixed leaves on a plate with some rocket interleaved.

2) Half the grapes and place over the leaves.

3) Fry the pancetta in a good glug of extra virgin olive oil.

4) Crush a garlic clove with the base of your hand and place in the frying pan.

5) Drain the bacon , it should be very crispy. Place over the salad leaves.

6) Discard half the cooking oil and keep the rest with the garlic clove

7) Add the juice of 1 lemon to the cooking oil and 1 tablespoon of balsamic vinegar.

8) Drizzle the warm dressing over the salad. Sprinkle over some of the grated parmesan kept back from earlier on.


Brown sugar apple tartlets

Pre heat the oven to 180c / 350f.

1) Mix the flour and margarine together until they resemble breadcrumbs.

2) Add enough water to form a stiff pastry mixture, refrigerate for 30 mins.

3) Peel the apples and chop into small cubes, add to a saucepan 3 tablespoons of muscovado sugar, the juice of one lemon and 1 tablespoon of water. Simmer for 10 mins and allow to cool.

4) Remove the pastry from the fridge and roll out on a floured surface to half an inch thick.

5) Grease a queen cake tray with butter and flour.

6) Using a glass or scone cutter , cut circles out of rolled out pastry and place in the tray.

7) Bake for 6 minutes and remove.

8) Add a teaspoon of the stewed apple to each insert.

9) Whisk 3 egg whites to stiff peaks.

10) Add 3/4 cup of sugar, whisk in to the egg white till stiff and glossy.

11) Using a piping bag pipe the meringue on to each tartlet.

12) Place back in the oven to brown for 6 minutes

13) Remove, allow to cool and serve.


Thanks for reading,

Will



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