Baked Shell Pasta with Sausage

This is a really simple pasta dish which is great on a cold winter night.

INGREDIENTS (Serves 4)

1 Packet of Chevup European Skinless Sausages, cut into 1cm segments
1 White Onion, diced
2-4 Garlic Cloves, chopped
1 Tbsp Fennel Seeds
150g - 200g Baby Spinach
300g Shell - type Pasta (I used Conchiglie)
250g Low Fat Roctta Cheese
1/4 cup of grated Parmesan cheese
1/2 Tsp Dried Chilli Flakes (optional)
Olive Oil

METHOD

Preheat the oven to 180 degrees celsius.

Cook the pasta until al dente. Refer to packet instructions. Drain.

Heat some oil in a frying pan over a medium heat. Add the onion and garlic and fry for 3 to 4 minutes.

Add the chilli and fennel and fry for 1 minute. Add the sausage and cook for a further minutes until browned. Remove from the heat.

Add the spinach to the sausage mixture in a fry pan, and stir to combine well.

Add the sausage mixture and the pasta together in a oven proof dish.

Spoon the ricotta over the top of the pasta dish. Scatter over parmesan cheese.

Bake in the oven for 10 to 15 minutes.

Serve with Garlic Bread and a Simple Rocket Salad.

Chicken & Soba Noodle Stir Fry

A wonderful soba noodle recipe that is slightly punchy and tangy. 

INGREDIENTS (Serves 2)

Olive Oil Spray

200g Chicken Breast, cut into strips

1 Capsicum, seeded and thinly sliced

1 Tbsp Ginger, crushed

3 Garlic Cloves, minced

1 Red Chilli, seeded and thinly sliced

2 Cups Pak Choy, leaves only, coarsely chopped

3 Shallots, finely sliced

150g Soba Noodles

1 Tbsps Lime Juice

2 Tbsps Fish Sauce

METHOD

Cook the noodle for in a large saucepan of boiling water for 3 minutes. Drain.

Place a wok on high heat. Spray the wok with oil.

Add the chilli, garlic, ginger, chicken and shallots. Stir fry the chicken until browned.

Add the pak choy. Stir Fry until just tender.

Add the cooked noodles, lime juice and fish sauce. Gently combine.

Serve immediately.

 



Salmon with Warm Soba Noodle Salad

A light, clean, healthy bowl of soba noodles topped with grilled

salmon is the perfect weeknight dish, quick to do and easy to digest.

INGREDIENTS

Marinade
1/3 Cup Mirin
1/3 Cup Soy Sauce
2 Tbsps Ginger, grated
2 Tbsps Miso
2 Tsps Sugar
2 Tsps Lemon Juice

4 Salmon Fillets, skin on
Oil

Noodle Salad
1 Capsicum, julienned
Shallots, finely chopped
Soba Noodles for 4 people


METHOD
To make the marinade, combine mirin, soy, ginger, miso, sugar and lemon juice in a bowl.
Place the salmon fillets in a shallow bowl, pour marinade over the top and place in the fridge for 15 to 60 minutes.

Just before you are about to cook the salmon, Bring a large saucepan of water to the boil for the noodles. As well as, turning the grill on to cook the salmon.

Heat oil in a large fry pan over a medium to high heat. Sprinkle a 1 Tsp of salt on the surface of the fry pan. This will stop the salmon from sticking to the pan and crisp the skin.

Cook noodles according to packet instructions in the large saucepan. Drain.

Place salmon skin side down in the fry pan, for 2 minutes. Reserve marinade for noodle salad dressing.

Now, turn the salmon onto a lined oven tray skin side down and grill for a further 5 to 7 minutes, or until cooked to your liking.

Transfer to a plate and drain on paper towels. Cover and stand.

Noodle Salad
Add capsicum and shallots to the drained noodles.

Heat the reserved marinade in the microwave for 30 seconds.

Pour the sauce over the noodles and toss well.

To Serve:
Divide the noodle salad between four serving plates. Top with salmon fillets. Serve immediately.