Food Fiesta

This post shall be for all the people who like cooking and experimenting, especially for cousin L! You hear?


Cabanossi Pasta

Ingredients

• 500g packet spiral pasta
• 1 tablespoon oil
• 250g packet cabanossi (5 x 14cm sticks), sliced
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 2 cups frozen peas and corn
• 575g jar tomato pasta sauce
• 1/2 cup water
• 1/4 cup finely grated parmesan cheese
• fresh herbs to garnish

Method
1. Add pasta to a large saucepan of boiling, salted water. Boil, uncovered, until pasta is tender. Drain well.
2. Heat oil in a large non-stick frying pan. Add cabanossi, onion and garlic. Cook, stirring, until onion is soft.
3. Add peas and corn, pasta sauce and water. Bring to boil, then simmer, uncovered, for 5 minutes. Add pasta. Stir over heat until hot.
4. Serve pasta topped with parmesan cheese. Garnish with fresh herbs.

Hint. Add any combination of vegetables to the pasta, such as broccoli florets, diced carrots, sliced mushrooms and capsicum. For a spicy flavour, substitute chopped Spanish salami for the cabanossi.

Spaghetti with creamy ham sauce

ngredients

• 500g spaghetti
• Olive oil spray
• 1 medium brown onion, finely diced
• 2 cloves garlic, finely chopped
• 1 tblsp cornflour
• 550ml Carnation Light and Creamy
• Evaporated Milk
• 250g sliced lean ham, cut into thin strips
• 1/4 cup finely chopped chives
• Sea salt
• Freshly ground black pepper

Method

1 Cook the pasta as per the packet instructions. Drain and keep warm.
2 Spray your wok with oil and heat to
a high temperature. Add the onion and garlic and saute for 1 minute.
3 Place cornflour in a small bowl, add cup of evaporated milk and mix well. Add the remaining milk to the pan and gradually add cornflour mix, stirring constantly to avoid lumps. The sauce will thicken as it reaches boiling point. Add the ham and the chopped chives and season to taste.
4 Divide the spaghetti over 4 bowls and pour over the creamy ham sauce. Garnish with extra pepper and fresh green herbs if desired. Serve immediately.


Tuna Fried Rice

Ingredients

• 3 eggs, lightly beaten
• Salt and pepper, to taste
• 2 tblsps olive oil
• 1 medium red onion, finely sliced
• 2 cloves garlic, crushed
• 100g button mushrooms, thinly sliced
• 1 medium carrot, halved and sliced on diagonal
• 270g can sweet corn kernels, drained
• 1/2 cup frozen peas
• 1/4 cup kecap manis
• 2 tblsps oyster sauce
• 1 tblsp sesame oil
• 3 cups cold cooked brown rice
• 425g can John West tuna in springwater
• Green spring onion strips, to garnish

Method
1 Place eggs in a bowl and season with salt and pepper. Heat half the olive oil in a large wok or frying pan. Add eggs, then cook and stir until set. Remove from wok, break into small pieces and set aside.

2 Heat remaining olive oil in same wok. Add onion, garlic and mushrooms and stir-fry till onion is soft. Add carrot, corn, peas, kecap manis, oyster sauce and sesame oil, then stir-fry for about 2 minutes. Add rice to wok, cook until heated through, then gently stir in egg and tuna.

3 Serve fried rice garnished with spring onion strips.

Hint: You will need 1 1/2 cups of uncooked rice to make the 3 cups for this recipe. When rice is cold, spread over a tray and place a tea towel over the top. Refrigerate for several hours or overnight to dry rice.

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