Ingredients for Chilli Tomato Fusilli Aubergine Mushrooms
- Leftovers Chilli Con Carne or several tin’s of
- 2 big Aubergines
- 8 tbsp. Olive Oil
- 2 tsp. Table Salt
- 2 slices White Bread for Croutons
- 500 g Chestnut Mushrooms
- 2 tbsp. Vegetable Oil
- 300 g Dried Fusilli Pasta
- 250 ml cold water to dilute the thick Chilli Con Carne
Cooking Instructions for making Chilli Tomato Fusilli Aubergine Mushrooms
Preheat the oven to Gas Mark 7.
Put lots of cold tap water in a large mixing bowl and then chop the ends off of the Aubergines and then eventually dice into small squares – place them in the cold water within the mixing bowl and then drain the water through the sieve over the Kitchen Sink and then use disposable pieces of Kitchen Roll to dry the raw Aubergine squares – place 8 tbsp. of Olive Oil over the top and then add the 2 tsp. Salt
Place raw Aubergine squares on a Baking Tray and then bake in the oven for 30 minutes
Place 2 tablespoons of Vegetable Oil in a non-stick Wok and then in a clean empty large Mixing Bowl add lots of cold water and then place the 500g of mushrooms in the cold tap water and then chop down the middle of each mushrooms and then place them all in the Wok. Fry for 15 minutes mainly on a high hob heat
In the largest separate Wok with Lid add the cold cooked Chilli Con Carne and then deglaze with 250ml of cold water and then add the cooked mushrooms and roasted Aubergines and then cook in the sauce for 10 minutes with the Wok Lid on
With water boiling away in a Cauldron Saucepan add the 300g Fusilli Pasta and then boil on a very high hob heat for 10 minutes and then add the cooked Fusilli Pasta to the Wok with the Sauce in
Break up bread slices with your hands and then mop up the rest of the Olive Oil within One of the large Mixing bowl’s and then place the white bread pieces into the non-stick Wok you cooked the mushrooms in and then shallow fry until crisp. Place Croutons on top of your cooked meal and then serve
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