Your Kiwi Diamond Recipes

Oxtail Penne Pasta & Blue Cheese Sauce by Paul Jobin


Slow Cooker Oxtail
  • 400gm Diamond Penne Pasta, cooked for 10 minutes
  • 1kg Oxtail pieces
  • 3/4 cup Seasoning Flour
  • 1 can Chopped Tomatoes
  • 1 head Garlic, smashed in their skins
  • 1 1/2 ltrs Beef Stock
  • Handful Flat Leaf Parsley, chopped
  • 1 head Broccoli Florets, blanched
  • 3 Beefsteak Tomatoes, halved, seed & chopped
  • 1 cup pitted Black Olives
  • Handful Basil leaves
  • Handful Sage leaves
  • 1/2 cup Olive oil

Light Blue Cheese Dressing

  • 500ml Cream
  • 300gm soft Blue Cheese
  • 2tsp Walnut oil



Slow Cooker Oxtail
Start this the night before. Coat the oxtail in seasoned flour, add a little oil to a frypan and seal the oxtail. Place into the slow cooker, add the tomatoes, garlic, beef stock and parsley.Switch to low setting and cook overnight, turn off and allow to cool enough to remove the oxtail from the bones. Keep moist in the braising juices until required to reheat for the pasta. In a frypan, heat the olive oil to a medium to hot heat, add the sage leaves, fry until they crispen and the sizzle dies away. Drain onto absorbent paper and season with sea salt. In a large mixing bowl,
toss together the pasta, broccoli, tomato, black olives, basil and the blue cheese sauce.

Light Blue Cheese Sauce
In a saucepan, add the cream and blue cheese. Slowly warm and whisk together until the blue cheese has amalgamated. Whisk in the walnut oil.
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