Duffs Curried Pasta Salad Food

CHICKEN CAESAR PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add it to the large bowl and set aside.
• Prepare a grill or grill pan for medium-high heat. Sprinkle the chicken breast with salt and pepper. Lightly oil the grill grates or grill pan. Grill the chicken, flipping once, until well-marked and the internal temperature registers 165 degrees F on an instant-read thermometer, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Add the grilled chicken, romaine, celery and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

SPICY ITALIAN PASTA SALAD WITH HAM AND PEPPERONCINI

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the oil, vinegar, red pepper flakes, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the ham, tomatoes, celery, basil, pepperoncini and oregano to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

CURRY PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
• In a large bowl, combine the curry powder, salt, mayonnaise and lemon juice. Add cooked pasta and toss to coat. Then add the apple, sultanas or raisins, green onion, carrots, tofu and nuts. Mix well. Serve and enjoy!

CURRIED PASTA SALAD

Steps:

• Boil the pasta in salted water for 8 mins. Drain, then cool under the cold tap.
• Meanwhile, mix the mayo, curry paste, yogurt, lemon juice, chutney and sultanas with plenty of seasoning. Add the pasta, coriander, cucumber and celery, and toss everything together to coat in the curried mayonnaise. Pack into a container or bowl.

DUFF'S PASTA DOUGH

Steps:

• Mound the flour in the center of a counter or large cutting board. Make a well in the middle of the flour 3 to 4 inches wide. Crack the eggs into the well and add the yolks and salt. Using a fork, break the yolks and begin to beat the eggs as if you were making scrambled eggs.
• Continue stirring the eggs in large circles with the fork, slowly incorporating the flour from the inner edges of the well until the mixture becomes a thick mass and is difficult to stir, about 3 minutes. Using a bench scraper or rubber spatula, fold the loose flour from the edges into the thick mass, then knead until a smooth dough forms. Discard any excess flour.
• Shape the dough into a flat disk, wrap tightly with plastic wrap and let rest at room temperature for 30 minutes. (The dough can be made 1 day ahead. Store it in the refrigerator tightly wrapped and let it come to room temperature before rolling.)
• Secure the pasta attachment to a stand mixer or, if using a hand-crank machine, attach it to the counter. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces and set aside while you work with the remaining piece of dough.
• Flatten the dough into a rectangle and lightly dust it with flour. Roll it through the pasta machine at the widest setting. Fold the dough in thirds like a letter and feed it through the pasta machine. Repeat the folding and feeding of the dough through the machine 2 more times. (Folding and rolling it in this manner helps strengthen and smooth the dough.)
• Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as needed and feed it through the machine. Repeat one more time.
• Adjust the machine to the next thinnest setting and feed the dough through 2 times. Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. The sheet of pasta should be thin enough so that you can see your hand through it.
• To make pappardelle, cut the sheet crosswise into 10- to 12-inch-long pieces, then cut each piece with a chef's knife into 1-inch-wide noodles. Lightly toss the noodles with a little flour on a baking sheet to prevent sticking. Cover with a dry kitchen towel while you repeat the process with the remaining dough.
• To make hand-shaped fusilli, cut the sheet crosswise into 1/4-inch-wide strips. Wrap them around a thin dowel, skewer or chopstick, forming a corkscrew-like shape, then gently slide each one onto a baking sheet. Lightly toss the fusilli with a little flour to prevent sticking. Cover with a dry kitchen towel while you repeat the process with the remaining dough. (Making fusilli is great to do with kids as a group.)
• Cook the noodles in a large pot of boiling salted water until al dente, 3 to 4 minutes.

DUFF'S BREAD PUDDING

Steps:

• Mix water and creamer in a mixing bowl.
• Add margarine, beat for 30 seconds.
• Add sugar, vanilla, eggs, and salt.
• Beat on high speed for 1 to 2 minutes more.
• Place 3 cups of the mixture in an ungreased 9x13 pan.
• Top with raisins.
• Then add bread cubes.
• Mix well and top with remaining mixture.
• Sprinkle generously with cinnamon.
• Bake at 325°F for 40-45 minutes or until a knife inserted in center comes out clean.
• Cool and top with Nutmeg Sauce.
• Sauce: Combine sugar, cornstarch, and nutmeg in small saucepan.
• Stir in milk and margarine.
• Cook over medium heat until the mixture begins to thicken.
• Add vanilla extract, and stir constantly until thick.
• DO NOT BOIL!
• Pour over cooled bread pudding.