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Faith Faith

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This is one of my all time favourite recipes.

This ‘pasta’ is warming for the soul, freezes well and reheats even better: making it perfect for meal prep. Some may prefer to call it a salad as its light and that mixture of red green and yellow makes it more authentic and at the same time appetising. Try it for a romantic meal for two or those lazy cold nights where by you don’t want to hover around the stove after a hard day at work.

CHICKEN PESTO PASTA

INGREDIENTS
1 brown onion finely diced
3 rashers streaky bacon nitrate free is best, diced
2 cloves garlic finely minced
3 button mushrooms chopped
1 whole smoked chicken deboned and chopped
1 can Coconut Cream
2 tablespoons heaped pesto free of nasty oils
3 sundried tomatoes diced
4 medium Zucchini made into ‘zoodles’
Salt and Pepper to taste
Pine Nuts to garnish

METHOD
Heat a large saucepan over a medium-high heat and add a tsp of coconut oil. Add your bacon and begin to fry off. After the bacon starts to get nice and crispy, add your onions. If you’re using a non-stick pot then you won’t need oil, however I like to use it to help the onions sauté down.
Once your onions are starting to go translucent, add some salt to taste (maybe a tsp) followed by your garlic and mushrooms.
After a minute of frying these together, add your chicken and stir to combine, followed by your coconut cream.
Now add your pesto and stir. Once combined, add your sundried tomatoes.
Finally add your zucchini and cook for 2-3 minutes until tender.

CHEF’S TIP
*Best served garnished with pine nuts.
*NB – This column is a repeat. Chef Faith returns with new yummy dishes next week.

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Faith Faith

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Is your mouth watering yet? Because mine is… Hang on…must get napkinAnyway…are you wondering why this recipe is for OVEN baked pork ribs? Well that is because it was raining…and I wanted ribs but not bad enough to stand outside and attempt to grill in the rain (I am a wimp). So into the oven they went…and they were delicious.

So here you are my friends, a recipe for oven baked ribs that have a delicious and somewhat spicy rub. And if you are wondering what to serve with your ribs, do not fear, because I have got you covered. If your family is like mine, and some like sauce and others prefer plain rub, you can whip up a batch of my barbeque sauce to serve on the side.

And it really isn’t BBQ if you don’t have coleslaw and some greens. While you are at it, go ahead and end that meal with a nice slice of sweet potato pie because everyone loves pie…and frankly after all that cooking, you deserve it.

CRUNCH OVEN BAKED PORK RIBS
INGREDIENTS
– 2kg pork ribs
– 1 Tbsp. sea salt
– 1 Tbsp. paprika
– 1 Tbsp. garlic powder
– 1 Tbsp. onion powder
– 1 Tbsp. chili powder
– 2 tsp. ground black pepper
– 2 tsp. cumin
– 2 tsp. cayenne pepper

METHOD
1. Place the oven rack in the middle of the oven and preheat oven to 250F. Combine all spice ingredients together in a small bowl and stir to combine to create the rub.

2. Rub both sides of the ribs with the spice rub and place the ribs on a baking sheet, rib side down.

3. Bake the ribs for about 2 hours and 45 minutes, turning over 15 minutes or so. Set the oven to broil and cook the ribs for 5-10 minutes to brown the meaty side.

4. Remove from oven and allow to cool for five minutes. Slice the ribs and serve.

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GOURMET PASTA

Faith Faith

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PASTA form the staple diet in many countries all over the world although we think of rice to be mainly used in savory dishes on special occasion, the old fashioned way. We have the famous rice with fried chicken and sweet and sour pork served with plain boiled rice are also worth trying.

There are many kinds of pasta in all sorts of enchanting shapes and in most grocery stores. A choice can be found such as penne, spaghetti, macaroni, tagliatelle, shells and bows and so on, the list is endless’.

There are also different types of sauces to go with pasta and in the list we have the cheese flavored, pesto as well as plain, sweet or herbed tomato sauces.

Today in the kitchen we have a very simple and straight forward recipe as long as you follow it step by step, put some love to it, you will never go wrong. I tell you and the results are going to be simply amazing.

CREAMY CHICKEN AND MUSHROOM PASTA
INGREDIENT

11/2 cup cooked pasta
1 cup button mushrooms
Chicken and mushroom prego sauce
1 cup chicken chunks / strips
Olive oil
Salt and pepper to taste

METHOD
In a saucepan, pour some drops of olive oil and fry the chicken strips/chunks until browned. Remove them from the pan and set aside.

Fry the onions and mushrooms until cooked, add back the fried chicken strips/chunks, cooked pasta and add the classic chicken and mushroom prego pasta sauce.

Using a pasta spoon gently mix and simmer for 3 minutes.Serve and garnish with spring onions or chives.

HINTS AND TIPS
To keep pasta hot if there are let comers, the hot toast savoury butter can be put in a large saucepan with the pasta when cooked for up to 30 minutes allowing the butter to melt slowly

For a delicious alternative, use chunky stewed steak instead of minced beef and either plain or green lasagne.For preparation prior to a party, the cooked noodles can be kept moist for a few hours in a large polythene bag.

Keep inspired and enjoy more and more recipes and tips from our kitchen.

Talk to us what you think about The Sun Kitchen through our FACEBOOK page Chef Faith and also enquire on our catering services.

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