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| pasta recipes |
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| Fish Parcels |
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| Ingredients: |
4 pieces of fish
fillets, oil( for brushing), 2 shallots( thinly sliced), 1 garlic
clove( chopped), 15 ml/1 tbsp caper - add more:), 6 sun-dried
tomatoes( finely chopped), 4 black olives (stoned and thinly
sliced), grated rind and juice of 1 lemon, 5 ml/ 1 tsp paprika
salt and freshly ground pepper, fresh parsley, to garnish crusty
bread, to serve
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| Preparation: |
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1
Preheat the oven to 200oC. Clean the fish, if whole. Cut 4
large squares of double-thickness foil, large enough to enclose
fish. Brush each square with little oil.
2 Place a piece of fish
in the center of each piece of foil and season well with salt
and pepper.
3 Scatter over the shallots,
garlic, capers, tomatoes, olives and grated lemon rind. Sprinkle
with lemon juice and paprika.
4 Fold the foil over
to enclose the fish loosely, sealing the edges. Bake in the
preheated oven for 15 - 20 minutes. Place the contents of
the parcels on serving plates with crusty bread, and garnish
with parsley.
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| Thai Red Seafood |
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| Ingredients: |
2 tbsp vegetable
oil, 500g frozen or fresh mixed seafood, 400ml of coconut cream,
4 cm of fresh ginger(chopped), 4 cloves garlic(chopped), 1 tbsp
of red curry paste, 1 tsp ground coriander, 1 tsp ground cumin,
1 stalk of lemon grass, 200g chopped tomatoes from can, 1/2
cup of chicken stock, 1 onion chopped
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| Preparation: |
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1
Heat 1 tbsp of oil in a wok. Add seafood mix and stir-fry
for 2-3 minutes. Remove to the bowl.
2 Add additional 1 tbsp
of oil to wok and add onion, ginger, garlic, and stir-fry
for 1-2 minutes.
3 Add 1 tbsp of red
curry paste, coriander, cumin, lemon grass and stir-fry for
1-2 minutes. Add chopped tomatoes and chicken stock. Bring
to boil stirring frequently. Simmer for 5 minutes until slightly
reduced or thickened.
4 Add 2 cup of unsweetened
coconut cream or milk and simmer for 2-3 minutes.
5 Stir in bowl of seafood
mix , simmer for for 10 minutes until slightly reduced or
thickened. Serve with noodles and garnish with mint leaves.
Serves 6
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| Octopus and Red Wine Stew |
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| Ingredients: |
900g prepared
octopus, 450g onions(sliced), 2 bay leaves, 450g ripe tomatoes,
60ml/4 tbsp olive oil, 4 garlic cloves(crushed), 5ml/1 tsp caster
sugar, 15ml/1 tbsp chopped fresh oregano or rosemary, 30ml/2
tbsp chopped fresh parsley, 150ml/ 2/3 cup red wine - don't worry
to add more, 30 ml/2 tbsp red wine vinegar chopped fresh herbs,
to garnish, warm bread to serve
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| Preparation: |
| 1 Put
the octopus in a saucepan of gently simmering water with a
quarter of the onions and both bay leaves. Cook for 1 hour.
2 While the octopus
is cooking, plunge the tomatoes into boiling water for about
30 seconds, the refresh in cold water. Peel away the skins
and chop roughly.
3 Drain the octopus.
Using sharp knife, cut it into bite-size pieces and discard
the head - if you used baby octopus - cleaned , no need to
discard head.
4 Heat the oil in a
saucepan and fry the octopus, the remaining onions and the
garlic for 3 minutes. Add the tomatoes, sugar, oregano or
rosemary, parsley, wine and vinegar and cook , stirring for
5 minutes until pulpy.
5 Cover the saucepan
and cook over the lowest possible heat for about 11/2 hours
until the sauce is thickened and the octopus is tender. Transfer
to a serving dish, garnish with fresh herbs and serve with
warm bread.
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blue nostromo