This term’s Petits Chefs club is a smaller group of boys since it’s also a huge term for sports teams but I have a dedicated group who seem really excited to be learning some cooking skills and recipes. Since the smaller group is a little easier to manage, I have decided to use Jamie Oliver’s Food Revolution cookbook as my guide, thus enabling me to bring in little snippets of my thoughts on the show which I am following. I certainly don’t mean to “preach” to the boys but education is the first step in any change and I think discussing some of the issues raised on the show will be great to get them thinking about what they eat and where it comes from.
Ok, enough of all that, onto this week’s recipe! I was thinking “spring” since the weather has been gorgeous. Nothing says spring like peas so I was drawn to the Mini Shell Pasta with a Creamy Smoked Bacon and Pea sauce.
We actually used sour cream instead of crème fraîche since that is so hard to find in Toronto (well during a 30 minute break, that is!). I used full-fat sour cream since there were only 2 tablespoons in the recipe, I would rather eat a small amount of a full-fat product than a bucket of low or non-fat with all those chemicals and unpronounceable ingredients. I also couldn’t find fresh peas at short notice so I made sure to use organic frozen ones.
We started by dicing the bacon. I made the boys remove some of the fat since some rashers contained a lot. Even when we cooked it, there was still a lot of fat we had to drain from the pan.
We picked the mint leaves off the stalks and rolled the leaves, cutting them into fine strips:
Grated the cheese:
Then we got cooking:
Isn’t it beautiful? It tasted amazing – a combination of the mint and lemon juice really brought out the “spring” in this dish! From start to finish, including packing the dishwasher, about 40 minutes so definitely one I would add to my repertoire, considering I generally have all those ingredients on hand at home.
Bravo petits chefs!