Sunday Kitchen: Pasta la vista

The Dunbrody House’s star chef, Kevin Dundon, shares his favourite recipes

Bacon and Egg Pasta Salad

Roasted Tomato and Three-cheese Dip

Sunday World

This week, let’s make use of all those fresh summer vegetables from the garden, such as ripe tomatoes. Tomatoes are at their best from July to September, and sweet and juicy cherry tomatoes are a favourite in the Dundon household. We eat them in everything from Caprese salad to tomato sauce for meatballs — they’re so versatile. My first recipe capitalises on their juiciness for a tasty dip. It is the easiest recipe ever — combining the tomatoes with feta, goat’s cheese and parmesan and letting it all bubble up to a creamy sauce, perfect for dunking bread sticks or crackers or spreading on fresh, crusty bread. Any leftover is also delicious stirred into warm pasta with a tablespoon of red pesto. Next is a delicious pasta salad drizzled with a mustardy, garlicky dressing. As a general rule, a good dressing should be sharp yet balanced on its own. Combined with the other ingredients, it should mellow, giving just enough kick. I like to add sautéed onion and pepper, along with fresh cucumber, but play around with any vegetables you like to add flavour and texture. Happy cooking, Kevin


Ingredients (serves 4): ■ 400g farfalle pasta ■ 4 eggs ■ 2 tbsp olive oil ■ 100g bacon, diced ■ 1 red pepper, sliced ■ 1 red onion, sliced

■ ½ cucumber, sliced ■ 4 spring onions, chopped ■ 3 tbsp mayonnaise ■ 2 tsp Dijon mustard ■ 2 garlic cloves, finely chopped ■ 2 tbsp balsamic vinegar ■ Salt and black pepper

Method: 1. Bring a large saucepan of salted water to the boil. Add the pasta and cook al dente (until tender but still firm to the bite). Drain and rinse under cold water, then set aside. 2. Next, bring a small saucepan of water to the boil. Add the eggs and simmer for 8 minutes. Remove from the heat and cool under cold water. 3. Once cool enough, peel the eggs, cut into quarters and keep aside until needed. 4. In a sauté pan, over medium heat, drizzle the oil and add the bacon, red pepper and onion. Sear for 3-4 minutes until the bacon is cooked through and vegetables coloured. Remove from the heat and stir into the pasta. 5. Meanwhile, place the cucumber, spring onion and quartered eggs in a bowl with the cold pasta and combine well. 6. Next, prepare the dressing. In a small bowl, combine the mayonnaise, mustard, chopped garlic and balsamic vinegar. Season well with salt and pepper. It should be a nice sharp dressing. 7. Finally, drizzle the bacon and egg salad with dressing and stir well to coat the pasta. Check the seasoning, cover with cling film and place in the fridge until ready to serve. 8. If you’re making this summer salad for vegetarians, simply swap out the diced bacon for fresh seasonal vegetables such as courgette and peas.

Roasted Tomato and Three-cheese Dip


Ingredients (serves 4): ■ 1 tbsp oil ■ 250g cherry tomatoes ■ 1 garlic clove, chopped ■ 1 tsp fresh thyme leaves ■ 100g feta cheese ■ 50g fresh goat’s cheese ■ 4 tbsp extra virgin olive oil ■ 2 tbsp grated parmesan ■ Bread sticks, to serve ■ 10 slices Parma ham, to serve ■ 2 tbsp fresh basil leaves, to serve ■ Salt and pepper

Method: 1. Preheat the oven to 220C. 2. In a sauté pan, over high heat, drizzle the oil and add the cherry tomatoes, garlic and thyme. 3. Sizzle for 1-2 minutes until the tomato starts to break down. Remove from the heat. 4. Place the feta in an ovenproof dish and crumble the goat’s cheese on top. Drizzle with extra virgin olive oil and season with salt and pepper. 5. Pour the warm tomato mixture over the cheese, sprinkle with the parmesan and place in the oven. 6. Roast for 10 to 15 minutes until the cheese is nicely melted. 7. Sprinkle with basil leaves and Parma ham and serve warm with bread sticks


Why not make your own farfalle pasta at home? All you need is 100g of 00 flour (found in most supermarkets) and a couple of other store cupboard staples. Place the flour in a bowl, add 1 egg, a pinch of salt and 3-4 tbsp olive oil. Combine into a dough and roll with a pasta machine (or rolling pin) to about 1mm thick. Cut into 1.5cm x 4cm rectangles, pinch in the middle then dry for 30 minutes at room temperature. Use fresh or just freeze until needed.

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