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"I" - Italy - Baked Fusilli

Baked Fusilli recipe
 
Our little “Around the World for £4 or less” experiment took us to Italy this evening. What else would you cook on a budget from Italy? It had to be pasta really....
 
The Pasta should really have been Ziti which is a tubular pasta and would have held the sauce better. But we're tight, it's bitterly cold out and the local supermarket don't be a Gluten Free version anyway. Enough excuses, Fusilli did the job fine!
 
This is a recipe Sue created from two traditional recipes combined to keep it within of £4 budget. It's as traditional as possible.
 
Ingredients:-
 
Pasta of your choice ( We're not shapist here.....)
Oil (Olive if you have it. We didn't and used Vegetable Oil)
2 Onion chopped – 1 large, 1 small
3 cloves of Garlic minced
500g Minced Beef (Or Pork and Beef if you prefer)
2 tbsp Tomato Purée
1 tbsp dried Origano
1 tsp Dried Rosemary
½ tsp Chilli Flakes
1 tin chopped Tomatoes
5 tbsp Butter or Margarine
200g Cream Cheese (Philadelphia or shop own brand)
2 tbsp Basil, part to garnish
50 g Grated Italian style Cheese
100g Grated Mozzarella
1 Egg
Salt to season
 
Method:-
 
Making the Mariana Sauce
 
(1) Heat the tin of chopped Tomatoes and add the Butter, ½ tsp of Salt and an Onion sliced in half.
(2) Stir then let simmer for 15 minutes. 
(3) Remove the Onion and set the sauce aside.
 
Meat Sauce:-
 
(1) In a large frying pan add chopped Onion and Garlic to the Oil and fry until translucent.
(2) Add the Chilli flakes and Herbs and simmer.
(3) Add the mince and cook through until browned.
 
Pasta:-
 
(1) In a separate pan boil salted water, ad the Pasta and cook until Al Dente.
(2) Drain the Pasta.
(3) Add the mince mixture to the Mariana Sauce, add the Tomato Puree and a few spoonfulls of the Pasta water.
(4) Simmer for a further 10 minutes.
 
Cheese Sauce:-
 
(1) Mix the Cream Cheese and half of the grated Italian style Cheese, 1 Egg and a pinch of Salt.
 
Bringing it all together:-
 
(1) Drain the Pasta and add to the mince and sauce mixture. Stir and make sure the Pasta is well coated.
(2) In an ovenproof dish layer the Pasta mix then the Cream Cheese mix and repeat.
(3) Top off with Mozzarella and the remaining half of the Italian style grated Cheese.
(4) Bake at 180c until the topping is slightly browned and the whole disk is piping hot.
 
We served ours with a little dress salad and home-made Garlic bread.
 
 

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Keema Cottage Pie

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Category: Recipes

Keema Cottage Pie

We had a small pack of mince Beef (300g) with a yellow sticker, so Sue decided to make a variation on the Cottage Pie theme. Traditional Cottage Pie meets The Eat Indian Trading Co.!!!!!!

Filling Ingredients:-

1 Onion, finely diced
½ Tsp of Turmeric
2 Tsp of Garam Masala
1 Tsp of Cumin Seeds
2 TSP of fresh Ginger, minced
2 Cloves of Garlic, minced
1 Tsp of Chilli Flakes
1 Tsp of Ground Coriander
300g of lean Beef mince
1 Tin of chopped Tomatoes
100g of Frozen Peas
1 Large Carrot, finely sliced
400g of Beef Stock
1 Tbsp of Tomato Puree
Oil to fry

For the topping

Ingredients:-

4 Medium Potatoes, peeled of cubed
A dash of Milk
A knob of Butter
1 Egg yoke
1 Tsp of Turmeric
Salt and Pepper to season

Method:-

(1) In a little Oil fry the Onion and Garlic until the Onion is translucent.
(2) Add all the spices.
(3) Add minced Beef and fry until it is browned.
(4) Stir in the Tomato Puree, tinned Tomatoes and Stock.
(5) Allow to simmer for 20 minutes to reduce.
(6) Add the frozen Peas and stir in.
(7) Boil and mask the Potatoes.
(8) Add the Milk, Butter and Turmeric and combine.
(9) Stir in the Egg Yoke.
(10) Spoon the filling mix into oven proof dishes and add the Potato mix to the top.
(11) Place in a preheated oven at 180c and cook for 20 minutes until the Potato has browned on the top.

We served the excess filling on the side and dressed with a bit of fresh Parsley. It might not look pretty, but it tasted really good!

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