Spaghetti with King Prawns, Basil & Roasted Cherry Tomatoes

Spaghetti with King Prawns, Basil & Roasted Cherry Tomatoes

Print recipe
Spaghetti with King Prawns, Basil & Roasted Cherry Tomatoes
Serves 4
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Shellfish, Wheat
Meal type Lunch, Main Dish
Misc Child Friendly, Serve Hot
This is a gorgeous, simple Italian-inspired dish that is easy and quick to prepare and a guaranteed winner.

Ingredients

  • 300g cherry tomatoes (whole)
  • 1 large glass dry sherry
  • 1 handful fresh basil leaves (stalks removed and coarsely torn)
  • 350g spaghetti
  • 1 tablespoon balsamic vinegar
  • 1 non-extra-virgin olive oil
  • 1 extra virgin olive oil
  • 20-25 raw King Prawns (peeled and deveined)
  • 2 cloves garlic (crushed)

Optional

  • 1 dash chilli sauce (to taste, or pinch of chilli flakes)

Note

Linguine makes an excellent alternative to spaghetti for this dish.

Never use extra virgin olive oil to fry, its flavour is too strong and will overpower the dish.  It's best reserved for salad dressings or, as in this case, adding to the dish at the end.

Directions

1. Get a pan of water on to boil for the pasta.
2. Preheat oven to 180 degrees C. Preferably in a pan that can be used in both the oven and on the hob, add the tomatoes, plenty of salt and pepper and a glug of olive oil. Roast for about fifteen minutes.
3. Meanwhile, after about five minutes of roasting the tomatoes, and once the water is on a fast boil, start cooking the spaghetti - cook this as per packet instructions and drain once cooked.
4. After about 15 minutes of roasting, transfer the tomato pan from oven to hob. Turn up heat to medium-high and add garlic, sherry, and balsamic vinegar. Turn down heat to a high simmer.
5. After 5 further minutes, fry the prawns in a separate pan with a little oil and seasoning (and the chilli if using) on a high heat - just for a couple of minutes until pink through - do not overcook!
6. Combine prawns, spaghetti and tomato mixture and stir in the fresh basil with a good glug of extra virgin olive oil. Serve immediately.
Powered by GetMeCooking
by felders Posted on May 22, 2013
Posted in Recipes | Leave a comment

Mackerel Tartare Toasts

Mackerel Tartare Toasts

Print recipe
Mackerel Tartare Toasts
Serves 2-3
Prep time 20 minutes
Allergy Fish, Milk, Wheat
Meal type Appetizer, Lunch, Snack
Misc Gourmet, Serve Cold
A beautiful, elegant canapé or starter that is exceptionally easy to prepare, inexpensive yet impressive and utterly delicious. This recipe makes around 10 toasts.

Ingredients

  • 2 mackerel (filleted, pinboned, skinned and cut into very small pieces)
  • juice half a lime
  • 1 teaspoon horseradish sauce
  • 2 teaspoons double cream
  • 1/2 spring onion (finely sliced)
  • 1/2 teaspoon freshly chopped flat-leaf parsley
  • 1/2 teaspoon freshly chopped dill
  • salt and pepper (for seasoning)
  • 1/4 small baguette (very thinly sliced)
  • 1/4 cucumber (very thinly sliced)

Note

This is an utter joy to eat.  Tender, flavourful and pretty healthy (if you ignore that tiny bit of cream...) - ensure that you get *very* fresh mackerel that is suitable for eating raw from a trustworthy fishmonger (in my case Jonathan Norris in Victoria Park / Pimlico...)

It really couldn't be easier.  Just make it.  Go on.  Trust me.

Directions

1. Combine all ingredients in a bowl, cover, refrigerate and leave for 1 hour
2. Heat bread slices in a 180c degree oven for 5-10 minutes until dry and crisp but not browned
3. Top bread with mackerel mixture and finish with a slice of cucumber and a grind of black pepper
Powered by GetMeCooking
by felders Posted on March 29, 2013
Posted in Recipes | Leave a comment

Linguine Puttanesca

Linguine Puttanesca

Print recipe
Serves 3
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
A simple but delicious pasta dish, packed with umami flavours and crying out for a good Italian red.

Ingredients

  • 1 tablespoon olive oil
  • 1 can chopped tomatoes
  • 2 teaspoons tomato purée
  • 6 anchovies (very finely chopped)
  • 3 cloves garlic (crushed)
  • 1 (generous) tablespoon capers (drained)
  • 1 teaspoon dried oregano
  • 150g kalamata olives (pitted)
  • handful flat-leaf parsley (finely chopped (to serve))
  • 250g linguine

Directions

1. Chop the capers & olives together, not too finely
2. Gently sauté the garlic and anchovies in the olive oil for a few minutes
3. Add the capers and olives and stir.  Cook for another 2-3 minutes, stirring occasionally
4. Add the tomato purée and stir well
5. Add the canned tomatoes, oregano and chilli flakes if using
6. Bring to the boil then reduce to a simmer
7. Simmer until thickened - maybe 20 minutes
8. Stir well into cooked pasta with another glug of oil
9. Top with the parsley to serve
Powered by GetMeCooking
by felders Posted on March 21, 2013
Posted in Uncategorized | Leave a comment

Simplicity…

…I’ve been asked if I might post some more ‘everyday’ recipes on here for those more common, practical dining experiences.

This seems like a good idea, so I have many to write up.  The first request was to write up my Puttanesca recipe.  Yes, it means prostitute in Italian.  No-one can quite agree on the reason for the name.  But here it is!

by felders Posted on March 21, 2013
Posted in Uncategorized | 2 Comments

Slow-cooked Beef Cheek Pie with Guinness, Caraway & Orange Peel

Slow-cooked Beef Cheek Pie with Guinness, Caraway & Orange Peel

Print recipe
Slow-cooked Beef Cheek Pie with Guinness, Caraway & Orange Peel
Serves 8
Prep time 30 minutes
Cook time 8 hours, 30 minutes
Total time 9 hours
Allergy Milk
Dietary Gluten Free
Meal type Main Dish
Misc Child Friendly, Serve Hot
This is a beautifully sweet, unctuous, hearty beef dish which the whole family will love.

Ingredients

  • zest of 1 orange (finely sliced)
  • 3 sticks celery (finely sliced)
  • 3 onions (sliced)
  • 4 large carrots (coarsely sliced)
  • 2 cans traditional Guinness
  • 2 teaspoons concentrated beef stock paste
  • 1.5 teaspoons caraway seeds
  • 1.5kg beef cheek (cut into chunks)
  • 6 large maris piper or other floury potatoes (cut into chunks)
  • 2 teaspoons english mustard
  • 2 tablespoons milk
  • 1 knob butter

Note

I'll be honest, this is not a quick supper.  That said, it requires very little effort and can just be left in the oven while you get on with your life!

For best results, make the beef mixture the day before and refrigerate overnight, then all you need to do the next day is make the mash, construct the pie and put it in the oven.

If you can't get beef cheek, any kind of stewing beef will give you great results.

If you can't get a good concentrated beef stock, just use one can of Guinness rather than two, and add the same volume of a good quality beef stock.

Directions

1. In a large pan, suitable for both hob and oven, heat 1tbsp cooking oil, on a medium heat. Preheat oven to 130 degrees C.
2. Add vegetables and beef and season well with salt and pepper. Cook until beef is browned slightly, turning occasionally.
3. Add caraway seeds and stir. Add Guinness & orange zest, stir well and bring just to the boil, then cover and transfer to the oven.
4. Cook in the oven for 8 hours, removing the lid for the final hour. Stir occasionally if possible (you may wish to go out and leave it. It won't come to any harm.)
5. For the pie topping, boil the potatoes, drain and mash with the butter, milk and mustard. Then construct your pie!
6. Bake in the oven at 200 degrees C for 15 minutes, or until pie topping is turning golden brown.
Powered by GetMeCooking
by felders Posted on March 4, 2013
Posted in Recipes | Leave a comment

Hearty Seafood Soup

Hearty Seafood Soup

Print recipe
Hearty Seafood Soup
Serves 4-6
Prep time 30 minutes
Cook time 1 hour
Total time 1 hour, 30 minutes
Allergy Fish, Shellfish, Wheat
This sounds more complex than it is - it's actually a straightforward one-pot meal and the timings are loose. The most important thing is not to overcook the fish at the end. Here, I'm adding the prawns along with the mussels, but if they're not particularly large I would put them in a minute or two later. Don't forget the crusty bread!

Ingredients

  • 1kg live mussels (cleaned & dead mussels removed)
  • 12-15 large raw prawns (peeled & deveined)
  • 150g squid (prepared (ask your fishmonger))
  • 300g cod or other white fish (fillet, cut into chunks)
  • 6 rashers smoked streaky bacon (finely sliced)
  • 1 tablespoon tomato purée
  • 400g cans chopped tomatoes
  • 500ml good quality fish stock
  • 1 bottle dry white wine
  • 3 sticks celery (finely chopped)
  • 2 onion (finely chopped)
  • 1 large shallot (finely chopped)
  • 3 cloves garlic (crushed)
  • 1 large handful fresh parsley (finely chopped)
  • lots of crusty bread!

Optional

  • a few dash tabasco

Directions

1. Prepare all the seafood in advance and keep refrigerated until needed.
2. Gently fry the celery, onions, shallot and bacon in plenty of olive oil in a large heavy pot. Fry for 6 or so minutes until the vegetables have softened and the bacon is cooked.
3. Add the purée and stir in, stirring regularly for about 2 minutes.
4. Turn up the heat and add the wine. Once the wine is bubbling, reduce heat slightly and, letting it bubble moderately reduce by half (about 20 minutes).
5. Add the chopped tomatoes, stock, garlic and tabasco. Bring to a simmer and simmer for another 20 minutes or so.
6. Add the white fish (it will break apart, but that's fine as far as I'm concerned).
7. After 5 minutes, turn heat up high until bubbling quite hard. Add mussels and prawns, stir in and cover. Cook covered on a high heat for 4 minutes, then add the squid, stir, re-cover and cook for a further 2 minutes.
8. Just before serving, stir in the fresh parsley. Dish up and enjoy with the crusty bread!
Powered by GetMeCooking
by felders Posted on August 20, 2012
Posted in Recipes | Leave a comment

Salmon with two dressings & crispy salmon skin

Salmon with two dressings & crispy salmon skin

Print recipe
Salmon with two dressings & crispy salmon skin
Serves 2
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Allergy Fish, Wheat

Ingredients

salmon

  • 250g salmon fillets (descaled, skin removed and reserved)

plate

  • 1 handful chives (cut to shape)

plate (Optional)

  • crusty brown bread (to serve)

mustard vinaigrette

  • 10 parts neutral oil (such as rapeseed)
  • 2 parts dijon mustard
  • 1 part lemon juice
  • salt and pepper

dill oil

  • 1 handful dill (very very finely chopped)
  • neutral oil (such as rapeseed)

Directions

1. For the dill oil, leave the dill in the oil several hours before use to infuse.
2. Plate up first, using the chives and two dressings.
3. Cut the salmon skin into long thin strips.
4. Cut the salmon flesh into smallish bite-sized chunks.
5. Heat up a hot pan with some olive oil or other cooking oil.
6. Sear the salmon chunks for a couple of minutes, colouring the outside but not cooking right through. Remove and reserve.
7. Fry the salmon skin pieces until crisp but not burnt.
8. Plate up the salmon pieces, topping with the skin.
9. Serve with the bread.
Powered by GetMeCooking
by felders Posted on August 17, 2012
Posted in Recipes | Leave a comment