Back to “cans and packets dried food”. Most butchers could not provide meats, fishmongers limited produces and boy the price is way too high; I could not afford it. On top of it all, we are not allowed to go further than 5 km from home.
The supermarket near me, only have limited produces within my budget. I am thankful to God for providing me packed dried pasta, canned food and fresh vegetables that are on sale today. By now you know that I am a chili lovers. I jump with joy when I find canned salmon flavoured with sweet chili. Two things in a can.
When I least expected to find chili and salmon that is cheap. God had given me not only one but two; more than I ask for. I am happy with the few things I am able to get and use what I have in my pantry and fridge. My sweet chili salmon and vegetables pasta meal is healthy, just spice enough to curb my craving for chili, comfort and delicious. Let’s cook!!!!
250 g can sweet chilli salmon
500 g dried spiral pasta packet, follow instruction to cook
1/4 red cabbage, thinly sliced
1/2 bunch kale, washed, drained well
5-8 Tbs Truffle infused oil, plus a bit more if needed
Water to boil pasta
Salt and pepper
Preheat oven 180 deg C. Bring water in a pot to boil, add 2 Tbs oil, and salt. Then add pasta to cook. Lined a baking tray with baking paper. Then put kale in a bowl, drizzle 3 tbs oil and season with salt. Transfer kale on to the tray and bake for 18-20 minutes until crispy. Meanwhile, put red cabbage in a microwave safe dish and microwave on high for about 14 minutes. Then drain well and set aside keep warm.
Pour the sweet chilli salmon into a microwave safe dish with 2 Tbs oil and warm up for 2-5 minutes. Then separate them into for individual pasta bowls. Divide the cooked pasta on top and add in divided red cabbage and stir to mix well. Once the kale is crispy, removed from oven and place some kale chips on the side of the pasta. The remaining on a bowl as side. Serve immediately. Goes well with a beer.