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Archive for the ‘Fish and Sea Food’ Category

Chilli Tagliatelle with Prawns and Cream

Chilli Tagliatelle with Prawns and Cream

Wow this is a great dish for all pasta lovers. I found this wonderful chilli and red pepper tagliatelle in a supermarket which gives a real subtle flavour in this recipe. You can also use normal fresh tagliatelle which is available in all supermarkets. The thyme with the cream mushrooms and prawns just add an extra yummy flavour and they really work well together.

Serves 2

Ingredients

  1. 4oog Fresh Chilli and Pepper Tagliatelle OR Fresh Tagliatelle
  2. 2tbsp Olive Oil
  3. 1 White Onion- Finely Chopped
  4. 2 Cloves Garlic- Finely Chopped
  5. 6 Mushrooms- Sliced
  6. A Few Chopped Red and Green Peppers/Capsicums- Optional
  7. 1tsp Dried Oregano
  8. 1tsp Dried Thyme
  9. Large Handful Chopped Parsley
  10. 300ml Single Cream
  11. Salt and Pepper to Season
  12. A Handful Cooked Prawns

Method

In a wide bottomed pan, heat the oil and then add the onions and garlic and cook on low to medium heat until transparent. Add the mushrooms and peppers (if you are adding) and cook on high heat until the water starts to evaporate from the mushrooms. Stir frequently to avoid burning. Once the water has evaporated, add the herbs and cream (you may not like to use too much cream, so add as much as you like but enough to coat the pasta) and cook on low heat until the cream starts to bubble. Turn off the heat. Add the cooked prawns. Season with salt and lots of pepper.

Boil the tagliatelle as per the packet instructions, which is usually 3 minutes for fresh pasta. Drain and toss in the mixture. Serve immediately and whilst hot. Yum!

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Crab and Parmesan Cheese Tart

Crab and Parmesan Cheese Tart

This tart is packed with flavour. The finished result is a moist and tasty middle with a crumbly and yummy crust. For this recipe it is important to use fresh crab meat which is readily available in most supermarkets. The flavour is much fresher.

Serves 4

Ingredients

  1. Ready Shop bought Short crust Pastry –Roll it out to a 5 mm thickness
  2. Meat of 1 Whole Crab
  3. ½ of a Courgette- Finely Chopped
  4. 6 Mushrooms- Finely Chopped
  5. 1tbsp Olive Oil
  6. A Good Handful Fresh Parsley- Finely Chopped
  7. 60g Parmesan Cheese- Grated
  8. Freshly Grounded Pepper- To Season
  9. 3 Eggs
  10. 100ml Milk
  11. 170ml Single Cream
  12. Salt to taste

Method
Roll out the short crust pastry and place in onto a 10inch round quiche dish or a round dish will do. Cut out a round piece of baking sheet to fit the pastry, and put some baking beans inside. Cook in a preheated oven at 180 for approximately 15-20 minutes. Take out the baking sheet and the beans and leave to cool.

In a pan, take the oil and add all the vegetables. Sauté for a few minutes until just soft. Turn off the heat and add the parsley. Once the mixture is cool add the crab meat, half of the parmesan, pepper and a touch of salt.

Meanwhile, in a pourable jug or container, whisk the eggs and add the milk, cream and the rest of the parmesan. Season with salt and pepper.

Take the vegetable mixture and sprinkle in the bottom of the pastry, and then pour the egg mixture all over the top. Cook in a preheated oven at 190 for 30-35minutes or until cooked.
Serve with a fresh salad.

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Fresh Tuna Steaks in a Minty Sauce

Fresh Tuna Steaks in a Minty Sauce

I love tuna. It has a great meaty texture and what best to compliment this fish but to use a fresh homemade minty sauce. I have also incorporated parsley which gives it a lovely herby taste and compliments the fish beautifully.

Serves 2

Ingredients

  1. 2 Fresh Tuna Steaks
  2. Good Handful of Mint Leaves
  3. Good Handful of Parsley- Same as Mint Leaves
  4. 2 tbsp Olive Oil
  5. ½ tbsp Balsamic Vinegar
  6. 2tsp Sugar
  7. ½ a Lemon- Juice
  8. 1 Clove of Garlic
  9. Pinch of Salt and Pepper
  10. ½ tsp Mustard

Method

Chop the mint and parsley extremely small. Crush the garlic and add it to the herbs. Take all the ingredients and mix with the mint and parsley. Give it a good mix to make sure all the ingredients are nicely mixed. Take the tuna steak and season on both sides. Place on a well heated griddle pan until the pinkness of the fish starts to disappear. Once that happens, turn the fish over and cook again. Some people prefer to eat tuna slightly pink; so cook accordingly to your taste.

Take the sauce and place on top of the fish whilst still warm so that the sauce warms slightly. Serve with vegetables of your choice.

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Orange and Honey Glazed Salmon

Orange and Honey Glazed Salmon

This is a lovely salmon dish which you can make in these cold winter months. It has a real warming taste making you feel really good! This marinade has great flavours of orange with honey and a ginger and garlic blend. I have simmered the marinade to get a really rich, deep and sticky sauce, just perfect for a glaze on the salmon. It’s a real winter warmer and in summer great for barbeques!

Serves 2

Ingredients

  1. 2 Pieces of Salmon Fillets (Skinned)
  2. 2tbsp Dark Soy Sauce
  3. 1tsp White Vinegar
  4. 1tbsp Good Honey
  5. 2 Garlic- Crushed
  6. 1tsp Ginger- Finely Grated
  7. 2tsp Fish Sauce
  8. ½ tsp Chilli Flakes
  9. 2tbsp Orange Juice
  10. 1tbsp Teriyaki Sauce

Method

Take all the ingredients apart from the salmon and simmer gently until reduced to a fairly thick and dark sauce. Let the sauce cool down. Take the salmon fillets and place them on a baking dish which has been greased with olive oil. Spoon the sauce onto both the fillets and cover well. Cover the dish and refrigerate for at least 1 hour.

Preheat oven at 200c and cook the fillets for approximately 15minutes or until cooked. Serve hot with noodles or boiled vegetables.

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Satay Prawns

Satay Prawns

These prawns are really tasty and not your average satay sauce. It has a slight Malaysian influence and taste delicious. I have used many ingredients to give this dish great flavours and a slight lift to the sauce.

Serves 2

Ingredients

  1. 3oog Frozen Cooked Prawns- Soaked for 10 minutes, changing the water in-between and drained
  2. 2 Shallots- Finely Chopped
  3. 2 Lemon Grass- White part only- Finely Chopped
  4. 1tbsp Peanut Butter- Unsugared
  5. 1tbsp Oil
  6. 1tbsp Teriyaki Sauce
  7. 1tbsp Sweet Chilli Sauce
  8. 200ml Water
  9. 1tbsp Soy Sauce
  10. 1tbsp Jaggery
  11. 1 Large tbsp Tamarind Pulp
  12. Salt to taste

Spice Paste

  1. 3-4 Fresh Red Chillies
  2. 4 Cloves Garlic
  3. 1 inch Stick Ginger
  4. 1tbsp Coriander Powder
  5. Some Flaked red Chillies

Method

Take all the ingredients for the spice mix and blend into a paste. Leave aside. Take a pan, add the oil and the spice paste and cook until fragrant.

Add the peanuts and stir until the nuts have cooked a little. Add the other entire ingredients one by one, stirring regularly. Simmer the sauce until smooth. When you are ready to serve add the prawns and warm the sauce and prawn through.

Serve hot with rice or noodles.

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Herb Crusted Salmon in a Creamy Sauce

Herb Crusted Salmon in a Creamy Sauce

This is a fabulous salmon dish which tastes great. Salmon is a quiet a full flavoured fish and not everyone enjoys it but I feel if you have tried this lovely herby, creamy fish you will have not even noticed the strong flavour of this fish. Definitely give it a go! If you love fish, well what can I say, this is DELICIOUS!

Serves 4

Ingredients

  1. ½ kg Fresh Salmon Loins- Cut into 2cm strips
  2. 75ml Double Cream
  3. 2-3tbsp Fresh Chopped Dill
  4. ½ tsp Dried Herbs
  5. 1 ½ tsp Lemon Thyme- If you can’t find lemon thyme, just use ordinary fresh thyme and grate zest of a whole lemon.
  6. Salt
  7. Pepper- Freshly Grounded
  8. 1 Clove Garlic
  9. 1 Slice White Bread

Method

In a baking dish, arrange the salmon next to each other and not on top of each other. Season with salt and pepper. Pour the cream on top of the fish.

In a food processor, take the bread, the herbs, garlic, salt and pepper. Give it a whizz until you have a bread crumb consistency. Sprinkle all the breadcrumbs on top of the fish and bake in a pre heated oven at 200c for 15-20minutes or until the fish is cooked.

Serve with roast potatoes and some boiled green vegetables.

Herb Crusted Salmon in a Creamy Sauce

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Quick Middle Eastern Baked Fish

Quick Middle Eastern Baked Fish

This is such a fast dish that you can make in no time at all. It also tastes beautiful, without overpowering the delicate flavours of the fish. You can keep the fillets ready in the fridge and just pull them out when you are ready to cook, making it a very flexible option if you have a busy schedule!

Serves 2

Ingredients

  1. 2 Large White Fish Fillets with Skin
  2. 2tsp Paprika
  3. 2tsp Coriander Powder
  4. 1tsp Cinnamon Powder
  5. Juice of ½ Lemon
  6. ½ tsp Turmeric
  7. 3tsp Garlic and Ginger Paste (Combined)
  8. Olive oil to Sprinkle
  9. Salt to taste

Method

Wash the fish fillets and pat dry.  Place the fillets on a baking dish. Sprinkle some salt over the fillets.

Take all the above ingredients in a bowl and mix well. Spoon the mixture onto the fillets and spread out evenly. Sprinkle a little olive oil onto both fillets and cook in a pre heated oven at 190 c for 10-15 minutes or until the fish has cooked through.

Serve with some couscous or spicy potatoes.

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