Spaghetti Marinara

Name: Spaghetti Marinara
Prep time: 10 min
Cook time: 26 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil, plus extra to toss; 4 garlic cloves, finely chopped; 6 anchovy fillets; 2 x 400g can chopped tomatoes; 200ml dry white wine; 500g spaghetti; 300g mussels, scrubbed, debearded; 800g good-quality marinara mix; 200g peeled green prawns; Torn flat-leaf parsley leaves, to serve; Salt, to season

February 3, 2019February 3, 2019 Zoe P

Spaghetti Marinara

February 3, 2019

by Zoe P

Category Italian

Persons

Prep Time

10 minutes

Cook Time

26 minutes

Notes

A classic pasta dish with a modern seafood twist.

Ingredients

1/4 cup (60ml) olive oil, plus extra to toss
4 garlic cloves, finely chopped
6 anchovy fillets
2 x 400g can chopped tomatoes
200ml dry white wine
500g spaghetti
300g mussels, scrubbed, debearded
800g good-quality marinara mix
200g peeled green prawns
Torn flat-leaf parsley leaves, to serve
Salt, to season

Instructions

Heat 2 tablespoons oil in a large frying pan over medium-low heat and add garlic and anchovies. Cook, stirring, for 1-2 minutes until anchovies have melted. Add tomatoes and wine and bring to a simmer, then reduce the heat to low and cook for 20 minutes until slightly reduced.
Meanwhile, cook the pasta in a large pan of boiling salted water according to packet instructions. Drain, then return to the pan and toss in a little olive oil.
Add the mussels to the pan of sauce, cover and cook for 1 minute, shaking the pan occasionally. Add the remaining seafood and cook for a further 2-3 minutes until the marinara mix and prawns are cooked through and the mussels have opened (discard any that haven’t opened after this time). Season to taste with salt and freshly ground black pepper. Add the drained pasta, toss to combine, then divide among bowls and serve garnished with parsley leaves.

Asian Styled Steamed Snapper

February 3, 2019November 27, 2020 Zoe P

Asian Styled Steamed Snapper

February 3, 2019

by Zoe P

Category Asian Snapper

Persons

Ingredients

4 green shallots, ends trimmed, thinly sliced diagonally
4cm-piece fresh ginger, peeled, cut into matchsticks
1 garlic clove, thinly sliced
1 long fresh red chilli, halved, deseeded, thinly sliced
1 1/2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 teaspoon brown sugar
1 large (about 800g) whole snapper, scaled, gutted
1 tablespoon peanut oil
Steamed jasmine rice, to serve
Select all ingredients

Instructions

Combine the green shallot, ginger, garlic and chilli in a small bowl. Combine the soy sauce, vinegar, sesame oil and sugar in a separate bowl.
Wash fish under cold running water. Pat dry with paper towel inside and out. Use a sharp knife to cut 3 slashes, about 8-10cm long and 1cm deep, in the thickest part of the fish on both sides.
Sprinkle a large heatproof plate with one-third of the shallot mixture. Place the fish on top. Spread half the remaining shallot mixture in the fish cavity. Sprinkle fish with the remaining shallot mixture and drizzle with soy-sauce mixture. Place plate in a large bamboo steamer.
Add enough water to a wok to reach a depth of 5cm and bring to the boil over high heat. Reduce heat to medium. Place the bamboo steamer over the wok of simmering water. Steam, covered, for 12-15 minutes or until fish flakes easily when tested with a fork in thickest part.
Heat peanut oil in a small saucepan over high heat until just smoking. Drizzle the fish with hot oil. Carefully remove the plate from the bamboo steamer. Serve with steamed rice, if desired.

Thai Salmon Salad

February 3, 2019February 3, 2019 Zoe P

Thai Salmon

February 3, 2019

by Zoe P

Category Asian Salmon

Persons

Prep Time

20 minutes

Notes

We're Back! Here's a summer inspired recipe for all you sea food loving people.

Ingredients

1 x 415g can pink salmon, drained, flaked
1/4 Chinese cabbage, finely shredded
1 carrot, peeled, thinly sliced diagonally
1 Lebanese cucumber, ends trimmed, halved lengthways, thinly sliced diagonally
1 red capsicum, halved, deseeded, thinly sliced
1 x 200g punnet red grape tomatoes, halved
4 spring onions, ends trimmed, thinly sliced diagonally
1/2 cup loosely packed fresh coriander leaves
1/4 cup loosely packed fresh Thai basil leaves
1/4 cup loosely packed fresh mint leaves
SWEET CHILLI DRESSING
1 1/2 tablespoons sweet chilli sauce
1 1/2 tablespoons fresh lime juice
3 teaspoons fish sauce
2 teaspoons brown sugar

Instructions

Sweet chilli dressing: combine the sweet chilli sauce, lime juice, fish sauce and sugar in a small jug. Set aside.
Place half the salmon in a large bowl with the cabbage, carrot, cucumber, capsicum, tomato, spring onion, coriander, basil and mint. Toss to combine. Drizzle with sweet chilli dressing and toss to combine.
Spoon the salad evenly among serving plates. Top with remaining salmon to serve.

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Month: February 2019

Spaghetti Marinara

Spaghetti Marinara

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Asian Styled Steamed Snapper

Asian Styled Steamed Snapper

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Thai Salmon Salad

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