Sunday was nice. In the early afternoon we helped Jenny fold napkins for her wedding in April, which didn't take as long as expected. Paul and I did the folding whilst Jen and Lisa did the ribbon-tying. I procured a box from the attic to put them in and managed to cut my hand with the scissors in the process of taping it back together. Cue big eye roll, but at least it wasn't a deep cut.
Later that evening our mothers came around and I cooked them the dish I made Paul for Valentine's Day, which seemed to go down well. As anticipated, there was loads of it left. Also did some garlic bread for a starter. And had to swap the gorgonzola for brie at the last minute because I forgot David doesn't like any blue cheese... We bought some cream to provide a dessert (with the mounds of fruit in the fridge) but the pasta was clearly too filling. ;)
A nice evening, anyway.
Here is the recipe for the pasta dish, as far as I can remember it. This will serve 4-6 people depending on appetite and hunger. ;)
Chicken, Mushroom and Gorgonzola Pasta
(I don't work in metric, sorry. :P)
1lb macaroni (I acutually used 12oz penne and that was more than enough...)
8oz baby button mushrooms, halved
8oz chestnut mushrooms, sliced
12oz cooked chicken, skinned and diced
1/2 pint milk
2 tsp cornflour
1tsbp chopped chives
Bring a pan of water to the boil and plop in the pasta, cooking for 10 minutes until done. (It's easier to time this with normal pasta rather than 'quick cook' stuff).
Whilst pasta is cooking, melt the butter in a (large) pan and then add the mushrooms. Cook for approximately five minutes until golden brown.
Add the chicken and cook for about 4 minutes or until brown (mine didn't go brown, but this is why you need cooked chicken!).
Mix the cornflour in a jug with a little of the milk and form a smooth paste. (Given the properties of cornflour, this isn't actually possible. Anyway...) Gradually add the rest of the milk, stirring constantly, then pour into the pan. Bring it slowly to the boil, stirring constantly.
Add the gorgonzola and melt in, stirring the sauce.
After a minute or so, add the sage and chives. (At this point, the wonderful scent of the sage will envelop you from the pan. Lovely.)
Leave to simmer for a moment and drain the pasta. Mix the pasta together with the sauce in whichever recepticle is bigger (I had to use the pan, as the saucepan was too small...)
Decant into a warmed serving bowl.
I can assure you that it tastes exactly as good as it sounds. ;) Also suitable for veggies if chicken is substituted for that Quorn fake-chicken stuff, I imagine.