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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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SunKitchen

Tea time with yummy brownies and fudge

Faith Faith

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If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gatherings…or just when you want to treat yourself to the ultimate chocolate dessert.

CHOCOLATE FUDGE BROWNIES
INGREDIENTS
*1-cup butter
*4 cups unsweetened chocolate, chopped
*2 cups sugar
*2 teaspoons vanilla extract
*4 large eggs
*1-1/2 cups all-purpose flour
*1-teaspoon baking powder
1/2-teaspoon salt
*1 cup chopped walnuts

TOPPING
*4-1/2 cups sugar
*1 can evaporated milk
*1/2-cup butter, cubed
*1 package semi-sweet chocolate chips
*1 package (11-1/2 ounces) milk chocolate chips
*1 jar marshmallow cream
*2 teaspoons vanilla extract
*2 cups chopped walnuts

METHOD
1. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Remove from the heat; blend in sugar and vanilla. Add eggs; mix well. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in walnuts.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until top springs back when lightly touched. Cool on a wire rack while preparing topping.

2.Combine the sugar, milk and butter in a large heavy saucepan; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes, stirring constantly.
Remove from the heat. Stir in the chocolate chips, marshmallow cream and vanilla until smooth. Add walnuts. Spread over warm brownies. Freeze for 3 hours or until firm. Cut into 1-in. squares. Store in the refrigerator.
CHEF’S TIP
*It is precisely in busy families that a sustaining piece of cake at tea time will be particularly welcome.
P.S FOOD BRANDS Like or inbox my Facebook page [Chef Faith] for partnership with THE SUN KITCHEN COLUMN.

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Thanks giving dinner!

Faith Faith

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I’ve always been a big fan of Thanksgiving. Family and friends, cooking, rainy weather strikes a perfect balance between wading through a pool of your own sweat and feeling as if every bone in your body has been replaced. The occasional potato salad, the coleslaw, the fried chicken or turkey let us face it; the real star here is food.

We’re talking stuffing, gravy, cranberry sauce, mashed potatoes, biscuits, green beans, yams, mac and cheese, malva pudding — I live for it. It’s the best meal of the year. You know it, I know it, and you know who else knows it. My family and I are already preparing and they can’t for a piping hot pile of turkey, gravy, cornbread dressing, cranberry sauce, vegetables, buttermilk biscuits and corn muffins.

ROASTED BIRD
INGREDIENTS
*1/4 pound (1 stick) unsalted butter
*1 lemon, zested and juiced
*1 teaspoon chopped fresh thyme leaves
*1 fresh turkey (10 to 12 pounds)
*Kosher salt
*Freshly ground black pepper
*1 large bunch fresh thyme
*1 whole lemon, halved
*1 Spanish onion, quartered
*1 head garlic, halved crosswise

METHOD
1. Preheat the oven to 350 degrees F.
2. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
3. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
4. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
5. Slice the turkey and serve.

CHEF’S TIP
*You can substitute with chicken or gammon.
P.s. Like my facebook Chef Faith for more recipes and feedback. Happy Cooking!

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