The Crazy Kitchen: Pork, Chestnut & Cranberry Fusilli - #RespectThePasta

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Saturday, 12 April 2014

Pork, Chestnut & Cranberry Fusilli - #RespectThePasta

After the first challenge (which was a nice easy one) it was time to get into the kitchen and start cooking some pasta, following a few rules set out by ASK  ambassador, Theo Randall.

DO
  • Use lots of boiling, well salted water
  • Cook for 2 minutes less than the packet instructions and finish cooking in the sauce with a spoonful of cooking water
  • Enjoy immediately in small portions in warm bowls or plates - "pasta waits for no man"

DO NOT
  • Tip pasta into a colander to drain it - use tongs or slotted spoon to take pasta out of the water
  • Test 'done-ness' by throwing pasta onto the walls
  • Use too much sauce - coat the pasta, don't drown it

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I decided to make a sauce using some dried cranberries and chestnuts that I had kicking around after Christmas - yes I know it's April, but I had them hidden away and forgot all about them!

Pork, Chestnut & Cranberry Fusilli - serves 4/5

4 tbsp olive oil
1 onion, finely chopped
4 cloves of garlic, crushed
2 tsp herbs (I used thyme & rosemary), finely chopped
200g cooked chestnuts, chopped
500g pork mince
100g dried cranberries
400g tinned tomatoes
1 tbsp worcestershire sauce
150ml red wine
pinch salt & pepper
500g dried fusilli
  • Heat the oil in a large pan
  • Add the onion and garlic and fry gently for 1 minute
  • Add the herbs, chestnuts, pork mince and cranberries, and fry gently until the mince is browned
  • Add the tomatoes, worcestershire sauce and red wine
  • Stir well, place a lid on and simmer for approx 30 minutes
  • Cook the pasta as per the rules above and add to the sauce with some of the cooking water as needed, and stir
  • Serve with some chopped herbs on top


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