Q: I have tried to recreate this ready meal (chicken and broccoli dish) from Woolies but without success. Any suggestions?

A: I am not sure what dish it is but if you are looking for something with Broccoli and Chicken I would suggest the recipe below although it does not have chicken in this dish it is an easy addition, simply Slice 2-3 breasts and fry until just cooked and the continue from (Pasta) step 2 in the recipe below.

This is a quick version of a classic Italian dish called tagliatella alla Genovese. Its not known practice to put potato shavings into a pasta dish but adding shavings and mash are a very authentic way of creating a wonderful creaminess and an amazing taste. Why not try it?

Basil Pesto
4 cups basil roughly chopped with stalks
1 cup pine nuts
±1t sea salt
¼ cup Parmesan
1-2 cups olive oil

2 medium potatos peeled and then sliced with the peeler
2 small heads of broccoli cut into florets and thick stalks thinly sliced
2 cups fresh basil ½ roughly chopped ½ leaves for garnish
Grated Parmesan
500g dried tagliatelle
Salt and pepper
½ cup basil pesto (see below)

Basil Pesto

1. Put the basil, pine nuts and salt in a morte and pestle and grind until a paste has formed.
2. Add the Parmesan and pound until it has been soaked into the basil.
3. Slowly add the olive oil, mixing continuously until the desired paste has formed.

Pasta

1. Bring a Large pot of water to the boil. Add ½ a handful of sea salt and allow to come back up to the boil. Add the pasta and broccoli stalks and stir in, allow to cook for ±8 minutes.
2. Add the broccoli florets and potato slices and leave for a further 2-4min (important not to over cook your pasta) then strain well reserving some of the cooking water.
3. Transfer the cooked pasta to a large warm serving bowl and toss in the chopped basil, basil pesto and Parmesan. Mix in well. If the sauce is to thick add some cooking water 1T at a time until the desired consistency is achieved.
4. Season with salt and pepper and then garnish with the remaining basil leaves and Parmesan.

TIP: to create different pestos just add different “main ingredients” e.g. sun dried tomatoes, roasted peppers, roasted butternut, different fresh herbs i.e.; coriander, mint, rocket.

Serves 4

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Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood cooking school runs Johannesburg cooking classes throughout the year at its purpose-built cooking studios. Cooking lessons are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

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