Ashford College - Tabasco Masterclass

Our Catering students make amazing dishes throughout the year, and this week has been no exception. Following recipes brought in by Tabasco Corporate Chef Gary Evans, students had a Tabasco masterclass as part of their course, learning how you can use their range of sauces to elevate dishes and create fantastic recipes.

In the end, they made three very different dishes, which were a Seafood Jambalaya, Korean Fried Chicken and a great Smoked Mac and Cheese with Sausage. Each dish had a kick, and the Tabasco complimented the flavours really well.

It can now be your turn to learn from our Tabasco masterclass, as you follow one of the recipes that our students learnt below!

Smoking Mac and Cheese with Sausage (serves 3 - 4)

Ingredients:

200g Macaroni or Penne Pasta
250g Smoked Sausage (cut into slices)
500ml Bechamel Sauce
20ml Tabasco brand Original Red Sauce
100g shredded Gruyere Cheese
100g shredded sharp Cheddar Cheese
30g Butter or Margarine
50g Fresh Breadcrumbs
3g Oregano
20ml Tabasco Brand Chipotle Sauce
20ml Vegetable Oil

Method:

Prepare pasta as directed on box or bag. When this is cooked, drain the water and set aside.
Fry the sausage in a pan until it is cooked through, then add the Tabasco Original Red sauce and toss until the sausage is well coated.
In a saucepan on medium low heat, add the gruyere cheese into the bechamel sauce and stir until the cheese has me combined.
Mix together the sauce with the sausage and cooked pasta and then pour mixture into a baking dish.
In a small frying pan over medium heat, melt the butter or margarine. Stir in the breadcrumbs and the Tabasco brand Chipotle sauce until it is well mixed.
Spoon this mixture over the top of the pasta in the baking dish, and add the shredded cheddar cheese.
Put the baking dish in the oven for 20 minutes at 200° celsius until the breadcrumbs are toasted and the mixture is heated through the pasta.