If someone asks me if I dreaded heading back to work yesterday after 1 week of hols, I would have to say I didn’t. Strange as it might sound and busy as I was yesterday, it felt good to be back. The people makes the difference I suppose and since my buddy clinician has to take over my cases, that would explain why she welcomed me back with open arms. LOL
A question-do you usually follow recipes from magazines or books? I use them as references but it is rare that I follow through a recipe exactly (unless it is for baking). This is a recipe adapted from Good Taste Magazine (Woolworths) but I did my own twists and turns with it. Since discovering mango chutney, I have been putting a couple of tablespoons in stews and curries and boy did it makes a difference.
Spicy Mango Beef Pasta Bake (Serves 8-10)
500 grams of pasta
400 grams of lean beef mince
2 carrots chopped
2 cups of peas
2 cups of chopped mushrooms
1 tin of chopped tomato
2 generous table spoon of spicy mango chutney
1 tablespoon of olive oil
1 tsp of chilli powder
2 cups of mixed cheddar and Parmesan cheese
1) Preheat oven 200C.
2) Cook pasta in pot of salted boiling water.
3) Meanwhile, heat deep pan with oil. Fry beef mince till it breaks up. Add tin of chopped tomato and mix well. Add all veges. Simmer-add a couple of tablespoons of water or stock if dry. Add chutney and chili. Taste. Add seasoning. Cool slightly.
4) Place mince mixture at the bottom of an oven proof bowl/tray. Spoon pasta on top. Sprinkle with cheese. Bake for 45 minutes or till golden brown.
Serving this up for..