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Posts Tagged ‘Herbs’

Spaghettini w. prawns basil parsley and pistachios

We know it’s Sunday and it’s getting colder and the clocks have changed, so we should really be posting a nice roast. However, we figure you probably have dinner sorted for today and you might like something to inspire you later in the week.

Wine Suggestion: the fresh, zesty Staforte Soave from Gaziano Prà would be a great match for this. Made from 100% Garganega it has apricot, peach and apple fruit flavours with touches of camomile and white flowers; followed by a textural finish. We would also try southern Italian Greco di Tufo and Falanghina’s with this dish; try to look for something with crispness, mid-weight and mineral texture and it should work.

Spaghettini with prawns, basil, parsley & pistachios – serves 4

  • 1 clove of garlic
  • ½ tsp sea salt
  • a large handful of basil leaves
  • a large handful of flat-leaf parsley leaves
  • a large handful of mint leaves
  • 75g roasted unsalted pistachio nuts
  • 1 tbsp finely grated parmesan
  • 1 tbsp lemon juice
  • 60ml extra virgin olive oil
  • 400g dried spaghettini
  • 500g raw peeled king prawns

Pound the garlic and half the sea salt to a paste with a pestle and mortar. Add the basil, parsley and mint and keep pounding together to make a thick paste. Add half the pistachios and grind them into the paste to get a creamy texture. Roughly chop the rest of the pistachios and stir into the paste with the Parmesan, lemon juice and 2 tbsp of the olive oil. Season with some more salt if needed and black pepper.

Meanwhile, bring a large saucepan of salty water to the boil and cook the pasta until al dente.

Put a heavy-based frying pan over a high heat and add the rest of the olive oil. Fry the prawns for a minutes on each side, then season with the remaining ¼ tsp of sea salt. Remove from the heat.

Drain the pasta and keep a little of the cooking water. Immediately tip the pasta back into the pot, then toss together with the herb paste and cooked prawns. Add a little of the pasta cooking water if necessary to loosen. Serve immediately on warm plates.

(Original recipe from Neil Perry’s Good Cooking, Murdoch Books, 2016.)

 

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Trout with brown butter & almondsA simple and delicious idea for trout fillets. Serve with steamed new potatoes and asparagus or other seasonal greens.

Trout with brown butter & almonds – serves 2

  • 4 small trout fillets with skin on
  • a handful of flaked almonds, lightly toasted
  • 50g butter
  • 3tbsp of chopped mixed herbs, we used parsley, thyme & chives
  • juice of ½ a lemon

Heat the butter in a frying pan until it starts to turn a nutty brown colour. Add the trout fillets, skin-side down, and cook for about 3 minutes on each side or until cooked through. Transfer the fish carefully onto warmed plates.

Add the almonds to the pan with a squeeze of lemon juice, some seasoning and the herbs. Toss the almonds gently in the buttery juices and pour over the fish.

Serve with steamed new potatoes and greens.

(Original recipe from BBC Olive Magazine, June 2005.)

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Dublin’s now officially cold and Wintery, so we thought we’d cook some soup for the week ahead 🙂

Winter cannellini bean soup

  • Heat 1 tbsp olive oil in a big saucepan and tip in 4 finely chopped shallots, 2 finely chopped cloves of garlic, a finely chopped carrot, 2 finely chopped celery sticks, 2 finely chopped leeks and 140g finely chopped streaky bacon.
  • Cook over a medium heat for about 5 minutes, until softened but not browned.
  • Pour in 1.4 litres of vegetable or chicken stock (we use Marigold), then add 2 bay leaves and 1/2 tsp dried oregano or marjoram.
  • Season and bring to the boil, then cover and simmer gently for 15 minutes.
  • Add 2 tins of drained and rinsed cannellini beans and simmer for another 5 minutes.

Credit to BBC Good Food:

http://www.bbcgoodfood.com/recipes/1148/winter-cannellini-bean-soup

Jono

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