Sunday cooking: Pasta la vista

Dunbrody House star chef Kevin Dundon shares his favorite recipes

Ingredients for 4 persons) : ■ 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 tablespoons mayonnaise ■ 2 teaspoons Dijon mustard ■ 2 cloves garlic, finely chopped ■ 2 tablespoons balsamic vinegar ■ Salt and black pepper

Method: 1. Bring a large pot of salted water to a 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 pot of water to a boil. Add the eggs and simmer for 8 minutes. Remove from heat and cool under cold water. 3. Once cool enough, peel the eggs, cut them into wedges and keep them aside until you need them. 4. In a sauté pan, over medium heat, drizzle with oil and add the bacon, red pepper and onion. Sear for 3-4 minutes until the bacon is cooked through and the vegetables are 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 mix well. 6. Next, prepare the dressing. In a small bowl, combine mayonnaise, mustard, minced 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 the vinaigrette and toss well to coat the pasta. Check the seasoning, cover with cling film and refrigerate until ready to serve. 8. If you’re making this summer salad for vegetarians, simply replace the bacon bits with fresh seasonal vegetables like zucchini and peas.

Ingredients for 4 persons) : ■ 1 tablespoon oil ■ 250 g cherry tomatoes ■ 1 clove garlic, minced ■ 1 teaspoon fresh thyme leaves ■ 100 g feta cheese ■ 50 g fresh goat cheese ■ 4 tablespoons extra virgin olive oil ■ 2 tablespoons grated parmesan cheese ■ Bread sticks, for serving ■ 10 slices of Parma ham, for serving ■ 2 tablespoons fresh basil leaves, for serving ■ Salt and pepper

Method: 1. Preheat the oven to 220C. 2. In a sauté pan, over high heat, drizzle with oil and add the cherry tomatoes, garlic and thyme. 3. Simmer for 1-2 minutes until the tomato begins to break down. Remove from fire. 4. Place the feta in a baking dish and crumble the goat cheese over it. Drizzle with extra virgin olive oil and season with salt and pepper. 5. Pour the hot tomato mixture over the cheese, sprinkle with parmesan and put in the oven. 6. Roast for 10-15 minutes until cheese is melted. 7. Sprinkle with basil leaves and Parma ham and serve hot with breadsticks


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