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A Weekday Menu Recipe

Macaroni with Asparagus and Salmon   HT   MC   40mins

Serves 4    Hot   Pasta    Fish   Vegetables  Main course   Convenience Tinned Food



25g/1oz Butter

1 Onion, chopped

1 tbsp Mild Curry Powder

900ml/30fl.oz. Chicken Stock

225g/8oz Macaroni

225g/8oz Asparagus, cut into short lengths

150ml/5fl.oz. Greek Yoghurt

2 Level teasp Cornflour

1 x 400g/14oz tin Red Salmon, drained and flaked

1 Red Capsicum, deseeded, grilled and sliced




1. Heat the butter in a saucepan add the onion and sauté gently until softened then add the curry powder and cook, stirring, for 1 minute. Pour in the stock and bring to the boil.


2. Stir in the pasta, reduce the heat, cover and simmer for 5 minutes. Add the asparagus and simmer for 8 minutes, or until just tender.


3. Blend the yogurt with the cornflour, then stir into the pasta. Cook, for a further 2 minutes stirring all the time, then carefully add the salmon and red pepper. Simmer, stirring occasionally, for 2 minutes, until heated through. Serve immediately.



Serving Suggestions :




Fresh Fruit


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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