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Pasta is something you can always rely on to be ready within minutes and still taste spectacular. This one-pan meal, from BBC GoodFood, is what I made on a post call day when I had to cook for myself with only basic things available in my kitchen drawers and no time/energy for grocery shopping. You can throw in any long stranded pasta other than spaghetti; linguine and fettuccine will hold the chunky sauce well. Red chilli flakes add a slight piquant note to this simple pasta dish though you can spice up things with some cayenne pepper and a dash of sriracha sauce.

SPAGHETTI WITH TUNA SAUCE

Ingredients:

4 tablespoons extra-virgin olive oil

3 tablespoons fresh flat leaf parsley

2 garlic cloves, finely chopped

1 red chilli, deseeded and finely chopped

1 cm fresh ginger, peeled, finely chopped

450g creamed tomatoes or passata

2 x 200g cans tuna in olive oil, drained

375g spaghetti or linguine pasta

Method:

  • Heat oil in a medium pan and toss in 2 tablespoons of chopped parsley, garlic, chilli and ginger.

  • Fry for a few minutes until slightly soft. Tip in the tomatoes and cook for another few minutes.

  • Fold in flaked tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.

  • Meanwhile, cook the spaghetti or linguine for 8 to 10 minutes. Drain, then return it to the pan.

  • Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining chopped parsley.

  • Divide between 4 serving bowls and serve immediately with extra tuna sauce on top. Serves 4.

Spaghetti with Tuna Sauce

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Enjoy a refreshing brunch with this light, healthy salad, featuring slices of smoked marlin, plump cherry tomatoes and sweet corn kernel from 4 Hour Body Meal!

SMOKED MARLIN SALAD

Ingredients:

150g smoked marlin

1/4 cup corn kernels

1/2 English cucumber

4-5 baby tomatoes

1/4 cup pitted olives

1/2 Romaine lettuce

Salt and pepper, to taste

1 tablespoon olive oil

Juice of 1 medium lemon

1 teaspoon light soya sauce

Lemon slices, to garnish

Method:

  • Slice cucumber thinly and cut baby tomatoes into halves. Separate lettuce leaves into smaller pieces.
  • To prepare dressing, mix olive oil, lemon juice and soya sauce in a bowl. Season with salt and pepper.

  • Arrange ingredients starting with lettuce, corn, cucumber, olives and baby tomatoes in a salad bowl.
  • Top it with pieces of smoked marlin. Add the lemon slices as garnish and drizzle it with the dressing.

  • This salad will keep well in the refrigerator for few days, just add the dressing to salad before serving.
  • Another great way of storing this salad would be in a mason jar to take to work or on picnic. Serves 2.

Smoked Marlin Salad

Waking up early on Sunday to make crêpes or pancakes for breakfast is something of a ritual at my place. Crêpes are and still remain in my belief, delicate, lacy creations that one can gracefully flip over on a crepière until they are just golden and ready to be served with a spoonful of pineapple jam. The idea of savoury crêpes struck me as being absurd and I was never tempted to try one till I was pleasantly surprised by a salmon filled crêpe at the Pancake Festival held at Grain d’Sel restaurant years ago. In a feeble attempt to recreate this rich gastronomic experience, I managed a close replication of the flavours as I remember them using a basic crêpe recipe from Nigella and deliciously creamy seafood filling from Kraft Cheddar cheese. Not all crêpes have to be sweet, right?

SEAFOOD CREPES

Ingredients:

For the Crêpes

30g unsalted butter, melted

150g all purpose flour

375 ml full cream milk

1 egg, room temperature

For the Filling

3/4 cup cooking cream

150g Cheddar cheese, grated

2 teaspoons finely grated lemon zest

100g smoked salmon, sliced

300g peeled shrimp, cooked

1/4 teaspoon fresh ground pepper

2 tablespoons spring onions

Method:

  • For the crêpes, put the flour, milk and egg into a blender and whiz to amalgamate.

  • Pour the mixture into jug and stir in the melted butter. Heat a seasoned crêpe pan.

  • Ladle 1/4 cup batter into pan, then quickly hold it up and swirl it around carefully.

  • The batter should form a thin pancake covering base of the pan. Cook for 1 minute.

  • Flip crêpe over and cook for another 20-30 seconds on the other side, then remove.

  • Stack the crêpes between layers of baking paper on a hot plate until ready to serve.

  • For the filling, place cream in a small saucepan and heat gently over medium heat.

  • Stir in grated cheese and stir until smooth. Stir in lemon, pepper and spring onions.

  • Gently fold seafood through sauce. Place a spoonful of seafood sauce on each crêpe.

  • Fold in half, then in half again and serve immediately with extra cheese. Serves 5-6.

Seafood Crêpes

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PrerrnaMirchi
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