Home' Advocate Communications : Fiordland Advocate 11 September 2009 Contents WHAT’S COOKING
Page 4 | 11 September, 2009
Preheat the oven to 200°C.
Heat the oil in a non-stick frying
pan. Quickly stir-fry the chicken,
until lightly coloured. Transfer to a
Sauté the mushrooms until
browned. Spoon over the chicken.
In a bowl, combine the tortellini
with the pasta sauce. Spoon over
the chicken and mushrooms.
Cover tightly with foil.
Bake for 35-45 minutes or until
the tortellini is tender. Garnish.
Excellent served with crusty rolls
and a tossed salad.
Tortellini & Chicken
Bring the cheeses to room
temperature before use.
3⁄4 cup plain yoghurt
500g low-fat cottage cheese
125g light cream cheese
50g each: crumbled feta, grated
mozzarella, grated parmesan
375g dried macaroni
pinch cayenne pepper
freshly ground salt and pepper to taste
1⁄2 cup fresh breadcrumbs
Preheat the oven to 180°C.
Lightly grease a 20cm baking
Place the yoghurt and cheeses in
a blender or food processor and
mix, until smooth.
Cook the macaroni according
to the directions on the packet.
Place in the baking dish. Add
the cheese mixture and toss to
Season and sprinkle with the
Bake for 20-25 minutes.
Five Cheese Macaroni
400g dried fettuccine
3 tablespoons olive oil
2 cloves garlic, crushed
1 cup cream
600g cooked, peeled prawns
1⁄2 cup each: chopped parsley, chopped
1 teaspoon thyme leaves
100g grated parmesan cheese
salt and freshly ground black pepper to
Cook the pasta in a large
saucepan of boiling salted
water according to the packet
instructions, until ‘al dente’.
While the pasta is cooking, heat
the oil in a large frying pan.
Add the garlic and sauté briefly
to release the flavour. Add the
cream. Simmer, stirring frequently.
Lower the heat and stir in the
prawns, parsley, basil and thyme.
Continue cooking until the prawns
are just heated through. Do not
overcook. Remove from the heat.
Drain the pasta and toss lightly
with the sauce. Toss again with
the cheese, salt and pepper.
Serve immediately. Serves 4.
250g each: squid rings, spiral pasta
6 tablespoons extra-virgin olive oil
4 large garlic cloves, finely chopped
1 teaspoon chilli paste
250g cherry tomatoes, halved
1⁄3 cup each: dry white wine, raisins
1⁄4 cup each: drained capers, rinsed; pine
nuts, lightly toasted
1⁄2 cup loosely packed torn fresh basil
julienned rind 1⁄2 lemon
salt and pepper to taste
Thaw the squid if frozen and pat dry.
Cook the pasta according to
the packet instructions, until ‘al
denté’ (just cooked).
Heat 3 tablespoons of the oil
in a large heavy frying pan over
medium-high heat. Sauté the
garlic and chilli paste, stirring,
until fragrant, about 30 seconds.
Add the squid and stir-fry for 1
minute. Add the tomatoes and
wine and simmer for 2 minutes.
Add the raisins and capers.
Simmer, stirring, for 30 seconds.
Add the pasta to the tomato
mixture and cook over moderately
high heat for 1 minute, stirring
constantly. Remove from the heat
and stir in the pine nuts, basil,
lemon rind and seasonings.
Serve drizzled with the remaining
Pasta with Squid,
Tomatoes & Capers There are few foods as versatile
as pasta. It can be served as
a starter, in soups, as a main
course or dessert. It may be
reheated or served cold with a
salad dressing, so leftovers need
not go to waste.
There are over 600 different
pasta shapes with new ones
being developed constantly.
The shapes hold varying amounts
of sauce. Smooth sauces are
generally served with thin strands
of pasta. Chunkier pastas go
better with chunkier sauces
containing seafood, meat or
Fresh pasta is not necessarily
better than dried. Most
manufacturers now produce
pasta from hard durum wheat
that is coarsely ground making
it quite nutritious. Pasta is a
complex carbohydrate that also
supplies six of the eight essential
Remember that to cook pasta
perfectly it is wise to follow the
instructions on the packet. Each
manufacturer recommends a
specific cooking time. In general,
a large saucepan of water should
be brought to the boil, a little salt
and oil added, the pasta added
slowly so the water does not stop
boiling, and the pasta cooked
until it is ‘al dente’ – that is, just
cooked. Drain the pasta and mix
with a little more oil or butter to
prevent it sticking.
Pastas please with
1 tablespoon olive oil
350g skinned and boned
chicken breast, thinly
6 mushrooms sliced
300g cheese & spinach
21⁄4 cups good tomato-
based pasta sauce or
rinsed and drained
fresh thyme leaves
rocket or basil
Tortellini & Chicken Bake
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