Exciting new recipes for you to try at home
Prawn and Courgette Linguini
Serves 4
Ingredients:
- 20 large tiger prawns
- 2 courgettes
- ½ glass of dry wine
- ½ pint of double cream
- Linguini pasta
- 20g freshly grated parmesan cheese
Method:
Begin by blanching the pasta in boiling salted water and cook till al dente. Remove and strain, place in a tray and drizzle with some olive oil and toss, this will stop the pasta from sticking together. Set this aside. Now chop the courgette into 2cm chunks. Heat a pan until almost smoking and put the tiger prawn in, cook for 3-4 minutes shaking the pan to evenly cook the prawns. Now add in the courgette, season and cook for a further 2 minutes, add the wine and reduce by ½ then add the cream. Bring to the boil and toss in the pasta and stir to coat it. Finally sprinkle over the cheese, serve in large bowls and if you like serve it with some chunks of crusty ciabatta and enjoy!
Smoked mackarel and watercress salad
“A beautyfull light dish lovely peppery rocket is delicious with mackarel”
Ingredients:
- 300g sm mackarel
- ½ med onion finely diced
- 50g pumpkin seeds toasted
- 250g watercress (washed )/li>
- 1 granny smith apple diced
- 2 tbsp cider vinegar
- 8 tbsp olive oil
- 25g wallnut halves
- salt and pepper
Method:
check mackarel for bones and remove, then combine all ingredients in a large bowl, add vinegar and olive oil then toss gently season with salt and pepper then serve
Eggs benedict (my way)
“I love this on a lazy day at home “
Ingredients:
- 150g butter melted
- 1 egg yolk
- 1tbsp white wine vinegar
- 8 slices of smoked streaky bacon
- 8 eggs
- 8 slices of brioche or 4 english muffins halved
Method:
for the hollandaise place a large bowl over a pot of simmering water, add vinegar and egg youls and whisk until the mixture thickens until you make a design in the sauce and it stays, gradually add in the melted butter, very slowly at the beginning whisking continuously until all is incorporated,(if the mixture gets to thick then add a little water to correct concistency)
for the dish , place the bacon under the grill until crispy, then poach the eggs in simering water with a dash of vinegar, as your poaching the eggs toast the brioche, to plate the dish place the brioche on the plate thhen top it with bacon then poached eggs, drizzle with holandaise , season with black pepper and serve