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Recipie: Gary Rhodes’ broccoli, celery and cheese linguine
2:00pm Saturday 2nd February 2013 in Recipes
MICHELIN-starred chef Gary Rhodes has created a Campbell’s Capsule Cupboard of tasty new meals for the family.
The capsule cupboard helps to create dozens of recipes using th condensed coup range and a selection of 12 cupboard essentials: pasta, rice, potatoes, onions, peppers, kidney beans, sweetcorn, broccoli, tuna, chicken, sausages and cheese.
Gary’s recipes show that creating tasty meals for all the family can be done without having to run to the shops; saving time and money.
Among the meal ideas are chicken hot pot or vegetable ragout, perfect for a mid-week meal and celery and sweetcorn dip with homemade crisps, which is ideal for entertaining during the weekend.
He has also created the following delicious recipes: Or how about sausage meatball goulash, or creamy shortcut chicken and vegetable biryani?
Said Gary: “The idea is that 12 simple cupboard ingredients plus one of the condensed soups range can make a broad selection of tasty and easy recipes.”
Cooking time: 20 minutes:
1 bunch of broccoli, divided into florets 1 onion, very finely chopped 1 tbsp of olive oil Knob of butter 200g dried linguine pasta 1 295g can Campbell’s condensed cream of celery soup 100g blue cheese, broken into nuggets (can be substituted for another cheese) Splash or two of milk, optional Salt and pepper Boil the linguine in lightly salted water, following the instructions on the packet Meanwhile, soften the chopped onion in a trickle of olive oil. Stir the soup into the onions and simmer. If you would prefer a looser consistency, simply add a splash or two of milk or water Cook the broccoli in a pan of lightly salted boiling water for 3-4 minutes until tender. Drain.
Add a nugget or two of blue cheese to the soup, allowing it to melt and enrich the celery flavour.
Stir the pasta into the celery sauce, along with a few of the broccoli florets. Season if needed.
Divide the pasta between 2 large bowls scattering the remaining broccoli florets and blue cheese nuggets over each. Drizzle a little olive oil over each to finish and serve.