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How To make Pasta with Pork & Basil
8 oz Fusilli or other fresh pasta
6 oz Mushrooms
Fresh basil, parsley, chives
FOR THE MEATBALLS:
1 lb Lean freshly minced pork
Parmesan cheese Fresh basil Garlic 1/2 sm Egg; lightly beaten
A little butter or oil FOR THE SAUCE:
1/2 oz Butter
1 1/2 tb Plain flour
1/4 pt Double cream
1/2 pt (scant) stock
Parmesan cheese Dijon mustard Mix all the meatball ingredients thoroughly; I season the meat with 1 tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic clove, as well as salt and pepper. Flour your hands and shape the mixture into about 32 small balls. Fry in batches in a non-stick pan for 5 minutes or more until golden and cooked right through. Shake the pan frequently so the meatballs keep in good shape and cook evenly. Transfer to a casserole and keep hot. Slice the mushrooms thickly, saute' them well and add them to the meatballs. Then "wash out" the frying pan with the chicken stock. Make a smooth rich sauce with the butter, flour, stock and cream. Add any juices that have collected in the casserole and simmer for several minutes. Away from the heat, season with salt and pepper, 2 tablespoons Parmesan and 1 heaped teaspoon Dijon mustard. Pour the sauce over the meatballs, cover and keep hot in a low oven. The mixture can be kept hot for some time without spoiling, or it can be prepared ahead and reheated close to serving. Boil the pasta until al dente and drain well. Add it to the casserole together with a small handful of fresh herbs about 2 tablespoons each basil and chives, and 1 of parsley :
and toss gently to mix well. Garnish with more basil, and serve with an undressed salad. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias
How To make Pasta with Pork & Basil's Videos
Simple & Delicious Burst Tomato & Basil Pasta Recipe
Deliciously simple, this burst tomato and basil pasta truly highlights the beautiful flavour of tomatoes. Paired with few ingredients, this recipe comes together in under 30 minutes and will impress the entire table!
Serves: 4-6
Prep time: 10
Cooking time: 15 mins
Get the full recipe here:
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AMAZINGLY EASY 10 MIN Thai Basil Pork | MUST-TRY RECIPE Pad Horapa
Thai Basil Pork is a very popular dish amongst Singaporeans and luckily, this dish is really easy to cook at home. All you need is 10 minutes and you have yourself a super delicious dish which goes excellent with Thai jasmine rice. Try it! I know you won’t regret it. Oh by the way, I highly recommend you to get a pot of Thai basil which is actually more economical in the long run than to buy them in batches from the supermarket.
Refer to the ingredient list below or go to our website for your easy reference.
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Ingredients:
Serves 4
280g of minced pork or chicken
3 cloves of garlic- chopped
1 teaspoon of sugar
0.5 tablespoon of dark soya sauce
1 tablespoon of fish sauce
1 tablespoon of oyster sauce
2 bird’s eye chilli- deseeded & chopped
1 handful of Thai basil leaves
Roast pork fettuccine with sweet basil and tomato
Home cooking.
Pasta with Pancetta | Pasta with Italian Bacon and Tomato Basil Sauce | Italian Food Recipes
This salty pasta with pancetta uses just 3 ingredients in the sauce to create an explosion of flavours. Pancetta and tomato sauce form the perfect pairing to smother and colour the pasta spirals!
PASTA WITH PANCETTA
INGREDIENTS:
500g fusilli pasta
250g pancetta
Handful of fresh basil
1 x bottle of tomato passata
1/3 onion
Extra virgin olive oil (EVOO)
Salt
5L water
UTENSILS:
2 medium sized deep fry pan
Wooden spoon
Large pot for boiling pasta
Pasta strainer
Knife
METHOD:
1. Boil the water on the stove in a large pot.
2. Chop up the onion and then the basil and pancetta both into strips.
3. Heat up 3 tablespoons of EVOO in a fry pan on a medium heat.
4. Add the onion and let simmer for a minute.
5. Add the pancetta and sauté for a few minutes.
6. Pour the passata into the pan and stir using a wooden spoon
7. Add a sprinkle of salt and a handful of fresh basil leaves and stir through once again.
8. Leave to simmer on a low-medium heat for at least 15 minutes.
9. Once the water has boiled in the large pot, add a sprinkle of sea salt and mix to help dissolve.
10. Cook the fusilli pasta according to the packet instructions as the cooking time of all brands of dry pasta vary.
11. Strain the pasta and add it to the pan with the sauce.
12. Smother the pasta with the sauce using a wooden spoon.
HOW TO SERVE:
1. Scoop up a generous portion of your pasta and add it to a flat round plate.
2. Add a sprinkle of grated parmesan cheese and some basil leaves on top. This will add a fresh element and beautiful aroma to your dish.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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My love affair with fusion pasta continues | Thai Spicy Pork & Basil Spaghetti - Marion's Kitchen
Spicy Thai pork & basil flavours combined with spaghetti, goeey egg and parmesan cheese. Look away if you're a pasta purist! LOL
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Universal Thai Basil Sauce Recipe!
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I discovered a great way to use up basil that's about to go bad. This recipe is a fantastically versatile Thai basil sauce (which can be made with Italian basil or holy basil) that you can put over any kind of protein, or use as a stir fry sauce. You can make the sauce whenever you need to use up the basil, then keep it in the fridge and there's a quick meal ready to go!
The flavour of this sauce will be reminiscent of a Thai basil stir fry that you might have had from your local Thai restaurant. Goes great with fish, chicken, tofu...really anything, so feel free to use it as a base and add to it whatever you have!
WRITTEN RECIPE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at