Friday, 9 January 2015

Fruity Fusilli

Fruity Fusilli


Recipe source :  Adapted from "Everyday Chicken" by Parragon Publishing

I saw this interesting recipe from the above-mentioned cookbook and I was inspired by its concept of using mango and raisins to cook pasta. However,  I had made several adjustment to suit my family's taste preference. I cut down on the amount of meat and therefore I had to reduce the corresponding amount of spices which were used to marinate the meat. The seasoning ingredients were my own addition. 

My son commented that it was the weirdest pasta dish he has ever eaten. This was because he does not like fruits to be cooked in any way whatsoever. He prefers fruits to be eaten fresh. But for this pasta dish, he gave the thumbs-up sign because his mouth was too full of this delicious fruity fusilli to give praise! 

Despite his praises, he maintains that this is weird! Oh boy!


Ingredients


100g minced pork/chicken                  
1/8 tsp turmeric powder
1/8 tsp cinnamon powder
1/8 tsp cumin powder
sprinkle of chilli flakes
a pinch of pepper
2 tbsp cooking oil
1 tbsp chopped garlic
1 tbsp chopped shallot
150 ml liquid from boiling the pasta
2 tbsp raisins
1 ripe mango ( cut into cubes )
300g dried fusilli
1 tbsp chopped Chinese parsley


Seasoning ingredients 


2 tbsp Lea & Perrine sauce
1 tbsp mirin (Japanese wine)
1 tbsp soy sauce
1 tsp sugar


Method


1.  Marinate the minced pork/chicken with turmeric powder, cinnamon, cumin, chilli flakes and pepper for 30 minutes.
2.  Boil fusilli according to package instructions until al dente. Drain and set aside. Retain 150ml of the liquid from boiling the fusilli.
3.  Heat a frying pan until hot. Add 2 tbsp oil and saute chopped garlic and shallot until fragrant.
4.  Add in the marinated pork/chicken and stir to loosen the minced meat. Pour in the liquid retained from boiling the fusilli. Allow to simmer for a few minutes. Add in pasta and seasoning ingredients. Stir to mix well. Fry until almost dry.
5.  Add in the mango cubes, raisins and chopped Chinese parsley. 
6.  Dish up and serve. 




I am linking this post to Little Thumbs Up

Photobucket

The theme for January 2015 is Noodles and Pasta 
Hosted by  My Bare Cupboard


I am linking this post to  Cook-Your-Book#20
Hosted by Joyce of Kitchen Flavours


Cook-Your-Books

7 comments:

  1. Hi Doris ! Thank you for linking with us ! This fruity pasta sounds very interesting ! The flavor and texture combination must be really good . I remember I made pasta with cinnamon before and I love the way it tastes :D

    ReplyDelete
  2. Hi Doris,
    Such an interesting pasta dish! I have never tried using fruits in a pasta dish. Your son is so funny!
    Thanks for sharing this lovely pasta with CYB!

    ReplyDelete
    Replies
    1. Hi Joyce, Thank you for hosting CYB!

      Delete
  3. Hi Doris,
    Your fruity fusilli sound very interesting.
    Love the added fruit in pasta, give extra flavor to it!
    Yummy!
    mui

    ReplyDelete
  4. Hi Doris,

    Your fruity savoury pasta sounds interesting. I can imagine... a little sweet, sour, spicy and salty taste in your pasta is making it 4-dimensions!!!

    Zoe

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...