Greek Style Shrimp Pasta
Serves 2
INGREDIENTS
2 tsp olive oil
2 garlic cloves, minced
500g medium shrimp, peeled and deveined
2 cups plum tomato, chopped
1/4 cup fresh basil, thinly sliced
1/3 cup kalamata olives, pitted and chopped
2 tbsp capers, drained
1/4 tsp freshly ground black pepper
240 g angel hair pasta
1/4 cup feta cheese, crumbled
METHOD
In a pot, prepare the pasta as instructed on the package.
Heat the olive oil in a large nonstick skillet over medium-high heat.
Add the garlic and sauté for 30 seconds.
Add the shrimp and sauté for 1 minute., then add the tomatoes and basil.
Turn the heat down to low, and let the mixture simmer for 3 minutes or until the tomatoes are tender.
Stir in kalamata olives, capers, and black pepper.
Add the drained pasta to the skillet with the shrimp mixture and toss well to coat the pasta in the sauce.
Divide equally onto two plates and top with crumbled feta cheese.
Bon appétit! Served in my “La Bohème” pasta and soup plate.
Fish from South of France
Serves 2
INGREDIENTS
750g fillet of cod or other white fish, skinned
1/4 cup white wine
Juice of 1 lemon
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 425g can of tomatoes, roughly chopped
Generous amount of mixed herb seasoning
1 tbsp parsley, chopped
METHOD
Preheat the oven to 200ºC.
Put the fish fillets into a shallow ovenproof casserole and pour the white wine and lemon juice over them. Set them aside to marinate for 10 minutes while making the sauce.
Heat the oil up on a pan and add the onion and garlic, sautéing until softened.
Separate the marinade from the fish and add the marinade to the onion and garlic in the pan. Let it bubble and reduce a little, then add the tomatoes and herbs and season to taste.
Lightly oil the casserole, making sure to get under the fish. Pour the sauce over the fish and bake at 200ºC for about 20 minutes. Sprinkle with chopped parsley to serve.
Serve with french bread, grilled eggplant wedges and a glass of white wine.
Bon appétit! Served on my "La Bohème" dinner plate.
Garlic Shrimp Pasta with Tarragon-Wine Sauce
Serves 2
INGREDIENTS
500 g fresh large shrimps in shells
200 g linguini
⅓ cup dry white wine
3 tbsp lemon juice
2 tbsp fresh tarragon, finely chopped
2 tsp cornstarch
1 tbsp olive oil
3 cloves garlic, minced
¼ tsp crushed red pepper
2 tbsp parmesan cheese, finely shredded
METHOD
Peel, clean and devein the shrimp, leaving the tails intact. Rinse and pat them dry, and put aside.
In a small bowl whisk together the wine, lemon juice, tarragon, and cornstarch.
In a large pot, cook the pasta according to the directions on the package. Reserve 1/2 cup of the pasta cooking water when draining the pasta and set both aside.
In a pan, heat the oil up over medium heat. Add the garlic and red pepper; cook and stir for 30 seconds. Add the shrimp; stir for 3 minutes or until shrimp is opaque. Remove the shrimp.
Add the wine mixture and reserved pasta water to the pan. Cook and stir until the consistency thickens, then continue to cook and stir for 2 more minutes. Stir in the pasta and shrimp, and heat through.
Divide into two servings and sprinkle with parmesan cheese. Delicious served with butter steamed baby asparagus.
Bon appétit! Served on my “Piano” and “Impromptu” pasta and soup plates.
Mexican Style Baked Fried Rice
Serves 2-4
INGREDIENTS
1 cup brown or black rice
1 tbsp olive oil
1 brown onion, diced
1 red capsicum, diced
2 garlic cloves, crushed
2 tsp Mexican chilli powder
400g canned black beans
2 cups frozen corn kernels
2 tbsp fresh lime juice
Grated Monterey Jack or cheddar cheese
Garnish:
Tomatoes
Red onion
Avocado
Fresh coriander
Lime
METHOD
Preheat the over to 200ºC.
Cook the rice as instructed on the package.
Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add the onion and capsicum and cook for 5 minutes until soft, stirring so it doesn't stick.
Add the crushed garlic and Mexican chilli powder and continue stirring for 30 seconds, until aromatic.
Add the cooked rice to the pan and combine it with the onion mixture.
Rinse and drain the canned black beans and add them to the rice mixture together with the frozen corn kernels. Mix all the ingredients together well
Turn off the heat and add 2 tablespoons of fresh lime juice to the mixture.
Transfer the rice mixture onto an ovenproof dish and top it with the grated cheese as desired and bake at 200ºC for 5 minutes or until the cheese is melted but not browned.
Serve with fresh chopped tomatoes, finely chopped red onion, sliced avocado, fresh coriander, and lime wedges.
Bon appétit! Served on my white “Piano” show plate.
Mediterranean Chicken Salad
Serves 2
INGREDIENTS
1/2 cup red onion, minced
2 tbsp red wine vinegar
500g skinless chicken breasts
2 tbsp extra virgin olive oil
1 tbsp capers
3/4 cup mixed Greek olives, pitted and sliced
1 pinch of red chilli flakes
1 tbsp fresh oregano, chopped (or 1 tsp dried)
2 tbsp fresh parsley, chopped
2 cups baby spinach, rinsed
Salt to taste
Black pepper to taste
METHOD
In a bowl, marinate the minced onion in vinegar and set aside.
Bring 1 1/2 litres of water to a boil and add 2 tablespoons of salt.
Cut the chicken breasts in half crosswise and place them in the boiling water. Reduce the heat to low and let the chicken cook very gently at barely a simmer for 10-15 minutes until it is just cooked through.
Take the chicken out of the water and place it on a cutting board to cool down a bit before dicing or shredding it.
Mix the olive oil, capers, olives, chile flakes, oregano in a large bowl.
Add the onions, chicken, spinach, and parsley to the bowl and gently mix in with the olives. Add salt and black pepper to taste. Serve warm, at room temperature, or chilled. It is perfect served together with pasta.
Bon appétit! Served on my “Piano” soup and pasta plate.
Lemon Garlic Pasta with Scallops
It all begins with an idea.
Serves 2
INGREDIENTS
250 g linguine or fettuccine
500 g scallops
Salt to taste
Freshly ground black pepper to taste
1 tbsp olive oil
3 tbsp butter
4 cloves garlic, finely chopped
1 large shallot, finely chopped
1/2 tsp red pepper flakes
1 cup white wine
1 cup fresh parsley, finely chopped
1 lemon, zested and juiced
METHOD
Cook the pasta as directed on the package in salted water.
Meanwhile, prepare the scallops by patting them dry with a paper towel and seasoning them with salt and pepper.
Preheat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter. When the butter melts into a liquid, add the scallops. Sear the scallops for 2-3 minutes on each side, until super golden brown. Remove scallops from the pan and cover them loosely with foil to keep them warm.
Add a drizzle of olive oil to the skillet and add the garlic, shallots, and crushed red pepper. Reduce the heat to medium-low and sauté the garlic, shallots, and red pepper for 1-2 minutes, stirring constantly.
Add the wine to the pan and scrape up any pan drippings. Reduce the wine for about 2 minutes.
Add the parsley, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted.
Add the cooked and drained pasta to the sauce and stir, making sure the sauce coats all the pasta. Continue to cook for a minute so that the pasta absorbs the flavour of the sauce.
Distribute the pasta onto two plates and arrange the scallops on top. Serve immediately.
Bon appetite! Served on my “Impromptu” soup and pasta plate.