I'm mentally rubbing my hands together in sheer glee as I imagine the taste and flavors this meal will have. Hmmmnnn. I did a post on homemade cashew milk a while back, if you tried it out and experienced the rich flavor, you might understand why I am so thrilled about this idea of macaroni in cashew nut cream. Cashew is packed essential trace minerals and antioxidants, it's a brilliant mix - pasta and cashew with all the other extras here and there!
Ingredients:
- 1 cup Macaroni
- 2 tablespoons Cashew nut paste
- 1 tablespoon Vegetable Oil
- 1 tablespoon ground Tomato
- Ground fresh Pepper to taste
- 1/2 medium size Onion (chopped)
- 1/2 cup fresh shrimps/mushrooms
- 1/2 cup boiled cubed Chicken
- Seasoning to taste
- 1 cup Chicken stock or water
- 2 tablespoons chopped Basil leaves or Curry leaves
Direction:
1. Boil the macaroni till soft and set aside
2. Grind the Cashew nut until smooth. Cashew nut has quite some oil, so you may want to intermittently pop the ground cashew nut into the freezer to freeze the paste so when you grind again it moves smoothly in the blender
3. Dissolve the cashew nut into a smooth paste with about 2 tablespoons of warm water and set aside
4. Heat up the oil fry the onion, tomato, pepper, add seasoning and salt to taste.
5. Add the shrimps, chicken and chicken stock and cook for about 5 minutes
6. Stir in the cashew paste quickly and allow to boil for about I minute stirring through. It is advisable to keep some little quantity of cashew paste nearby in case you need to further thicken the sauce.
7. Chop up the basil or curry leaves
8. Stir the macaroni and curry leaves into the cashew nut sauce.
9. You could return the whole pot to the fire for 1 minute stir well to warm things up. Serve the Macaroni in Cashew nut cream hot.
Dig in and enjoy!
Oh my, I can't wait to try this!
Recipe and image via Pulse
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