Sunday, September 27, 2009

Goat Cheese Pasta

Remember this guy from the Ludlow Food Festival blog? His goat cheese pasta dish was so good, I had to try a version of it myself. His name is Jamie Yardley from Boyne Arms near Bridgnorth. The recipe has not been posted, as of yet, but have a nose at the website. I wouldn't be surprised if I show up there some night soon for tea.
It wasn't difficult to find the broad beans needed for the dish at the market a few steps away from the castle.
The goat's cheese needed was found at one of the fine cheese mongers in town. This cheese was a great find. It was a ash rind cheese like I made at my stage at France, during culinary school. Memories! Ash is supposed to be good for digestion and while it is funny to look at, the flavour and texture with cheese is nothing to laugh at.

This is the basic procedure developed to use ingredients I had and what I could remember to make this dish:

Blanch the broad beans and then saute' them in Evoo. Add blanched, chopped leeks. Then add spinach and wilt it down. Next add double cream, olives, prepared pesto and cheese. Heat through. Add prepared pasta (homemade and cooked al dente) and my addition of sauteed chicken cubes. Garnish with parsley.

This dish is definately a keeper!

******Edited to include the original recipe I have since aquired from Chef Yardley:

Fresh Tagliatelle Verde with Garden Greens Olives and Brock Hall Goat Cheese

1 portion:
olive oil
garden greens (one handful)
peas, beans, onions (pinch)
blanched pasta
double cream (75 ml)
goat cheese (1/4)
pesto (1 tsp.)
olives (pinch)
salt and pepper to taste

Heat oil in a non-stick frying pan + the greens and bean mixture. Drop a small portion of pasta in a pan of hot simmering water. Add the double cream and cheese to the pan and bring to a boil stirring in the cheese. Add the olives and pesto. Drain the pasta and add to the pan. Reduce over a medium heat until a coating consistency, season and serve garnished with some reserved crumbled cheese.


6 whole yolks
4 whole eggs
2 fl. oz. water
2 fl. oz. olive oil
2 lbs. "00" pasta flour
2 tsp salt

Combine all but the water in a food processor. Slowly add the water until the dough is soft and shiney. Clingfilm tightly and rest in the refrigerator overnight.

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