This was another 1 of those days when the whole family was cooking together .. as the saying goes….. families that cook together… have fun together ..
So, it was hubby and myself on the pasta, the chicken and the salad and my 6 year old on the garlic bread !
All-in-all , a lovely evening J
TO COOK THE BRINJAL STIR-FRY:
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| FUSILLI ALFREDO WITH VEG STIR-FRY, PAN-GRILLED CHICKEN AND GARLIC BREAD |
All-in-all , a lovely evening J
Ahhh…utter bliss…….!
This is a complete
meal and has 5 different elements to it which I have detailed by Ingredients
and Method.
Ingredients:
PAN GRILLED CHICKEN:
500 gms Boneless
Chicken (Cubed)
Freshly ground black
pepper
2 tbsp Garlic paste
1 tbsp Ginger paste
Salt to taste
3 tbsp Olive Oil
BRINJAL STIR FRIED
SALAD:
1 medium sized
Brinjal (Cubed)
2 large onions
(Sliced)
2 large tomatoes
(cubed)
2 red raddish (cubed)
Handful of groundnuts
(meetha shing)
2 tsp Italian
Seasoning
Salt and Black pepper
to taste
PASTA:
2 cups Pasta
(Fusilli/Penne/Rigatoni)
300 ml milk
2 tbsp all-purpose
flour (Maida)
2 cups grated
Mozzarella cheese
0.5 cup grated
Cheddar cheese
3 tsp Italian
Seasoning
2 tsp Oregano
seasoning
2 tsp chilli flakes
Salt and black pepper
to taste
GARLIC BREAD:
6 slices of bread
2 tbsp Garlic Bread
Seasoning
1 cup grated
Mozzarella and Cheddar Cheese(mixed)
METHOD:
TO COOK THE PAN
GRILLED CHICKEN:
Marinate the chicken
with the ginger, garlic, freshly ground pepper and salt for 30 mins prior to
grilling.
Heat up 3 tbsp olive
oil in a griller pan and transfer the chicken pieces to the pan. Let it cook for around 5-7 minutes or till
golden brown, then turn over and cook the other side till the chicken is cooked
all the way through.
TO COOK THE BRINJAL STIR-FRY:
Heat up the pan and
drizzle 2 tbsp olive oil.
Add the brinjals,
onions, raddish and tomatoes and stir over high heat for 5 minutes.
Add the groundnuts.
Season this with
Italian Seasoning, Salt and freshly ground black pepper.
Transfer to a serving
dish. Keep aside.
TO COOK THE PASTA:
Boil water in a large
pot. To make sure pasta doesn't stick together, use at least 4 cups of water
for every cup of noodles.
Test the pasta by
tasting it. It should not be too soft, else it will break in the sauce later.
Drain the pasta. Keep
aside.
TIP:: Reserve the water in which the pasta was boiled for later use if required.
TO MAKE THE WHITE
SAUCE:
Add 1 tablespoon all
purpose flour (Maida) and whisk very well.
Add 1.5 cup boiled
and cooled milk. Keep whisking in low flame.
The mixture will
start to thicken. At this stage add chilli flakes, Italian Seasoning, pepper
powder, salt and oregano.
Keep whisking till
the sauce further thickens and turns smooth.
Add the cooked Pasta
to the sauce. Stir to combine well.
Transfer to an
Oven-Proof Casserole and top up with the grated Mozzarella cheese and the
Cheddar cheese.
Preheat the oven to 180°C.
Just before mealtime,
pop it in the preheated oven for 15 minutes or until golden, crisp and
bubbling.
You can either have
it cold or at room temperature. Or if you are like me…. Hot --Straight from the
oven J
TO MAKE THE GARLIC
BREAD:
Mix 100 gms butter
with garlic bread seasoning and 2 cloves of grated fresh garlic. Let it rest
for 30 minutes.
Take 6 slices of
bread and brush bread liberally with
the garlic mixture. Sprinkle with cheese.
Brown in a preheated
oven for 15 minutes at 180°C.
Serve immediately.
Enjoy this scrumptious meal with good company some vino blanco J
