Monday, April 6, 2009
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
2 x 400g cans of chopped tomatoes
3 tablespoons tomato paste
170ml dry white wine
2 teaspoons soft brown sugar
1 teaspoon finely grated lemon zest
2 tablespoons torn basil leaves
2 tablespoons finely chopped flat-leaf parsley
12 medium raw prawns/shrimps
8 black mussels, scrubbed and beards removed
8 white scallops without roe
8 small calamari rings
Cook the pasta in salted water.
Heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes. Add the garlic, tomato, tomato paste, wine, sugar, lemon zest, 1 tablespoon of the basil, parsley and 1 cup of water.
Cook, stirring occasionally until the sauce is reduced and thickened.
Add the seafood and cook for 5 minutes.
Finally, add the pasta into the sauce together with the remaining basil and stir until well combined before serving.
4 (6 ounce) fish fillets (ideal choice would be halibut)
1 lime, cut into wedges
salt and pepper to taste
3 cloves garlic, coarsely chopped
25 g chopped fresh cilantro
15 ml fresh lime juice
30 g butter
15 ml olive oil
Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.
Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.
Monday, March 30, 2009
Ingredients (serves 4):
2 cups rock salt
24 oysters, shucked
2 tablespoons Worcestershire sauce
175g thin rashers rindless bacon, diced
2 tablespoons flat-leaf parsley leaves, chopped
lemon wedges, to serve
Preheat grill on medium-high heat. Place rock salt, in a thick layer, on a baking tray or heatproof plate. Arrange oysters (in their half-shells) on rock salt.
Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, on the salt, for 5 to 8 minutes or until bacon is crisp. Sprinkle with parsley. Serve with lemon.
Saturday, March 28, 2009
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
1 red capsicum, chopped
4 rashers bacon, chopped
1.5 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon paprika
0.5 teaspoon black pepper
1 litre fish stock
2 bay leaves
400g chopped tomatoes
150g okra, thinly sliced
850g raw shrimps, peeled and deveined
3 tablespoons finely chopped flat-leaf(italian) parsley
And here are the instructions for cooking:
Heat the oil in a large saucepan over low heat. Cook the onion, garlic, capsicum and bacon for 5 minutes, or until soft. Stir in the herbs and spices. Season. Add the sherry and cook until evaporated, then add the stock and 500ml (2 cups) of water. Bring to boil. Add the rice and bay leaves, reduce the heat and simmer, covered, for 20 minutes.
Add the tomato and okra. Simmer, covered, for 20-25 minutes. Stir in the prawns and parsley and simmer for 5 minutes, or until the prawns are cooked through.
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