Fettuccini with lobster

Ingredients:FETTUCCINI WITH LOBSTER
• 6 tablespoons (3/4 stick) butter
• 2 10- to 12-ounce frozen lobster tails, thawed
8 ounces shiitake mushrooms, stemmed, thinly sliced
• 1/2 cup (packed) thinly sliced fresh basil
• 3 garlic cloves, chopped
• 1  cups whipping cream
• 4-ounces of clam juice
• Chili Flakes
5 ounces black fettuccine
• 1/4 cup freshly grated Asiago cheese (about 1 ounce)

Directions:
• Melt butter in heavy large skillet over medium-high heat.
• Add lobster tails and sauté until shells are bright red in spots, about 4 minutes.
• Cover skillet; reduce heat to low and cook until lobster is cooked through, about 5 minutes.
• Remove from heat.
• Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.
• Return same skillet to medium-high heat (do not clean).
• Add mushrooms, half of basil, and garlic; sauté until mushrooms soften, about 5 minutes.
• Add cream and clam juice.
• Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes.
• Reduce heat to low.
• Add lobster (or shrimp if using) and simmer 1 minute.
• Stir in remaining basil.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
• Drain well.
• Return to pot.
• Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.

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Portuguese Traditional Cod Soup

Ingredients:fish soup
2 lb cod fillet
• 1 onion finely chopped
2 lb tomatoes
• 1 cup rice, uncooked
• 1/4 cup olive oil
• 1 litter fish stock
• 2 garlic cloves, finely chopped
• basil, parsley

Directions:
• Chop the onion and garlic.
• Cut the tomatoes cut in half.
• Place the tomatoes cut side up on a greased baking sheet, sprinkle with garlic and onion, brush with the olive oil.
• Bake in the oven at 350 ° F for 20 minutes.
• Boil the rice with 1 tsp olive oil for 6 minutes over medium heat.
• Puree the baked tomatoes, basil and parsley in the blender.
• Add the tomato puree in a pan with the rice and stir.
• Pour in the fish stock, bring to a boil and add the sliced ​​cod fillets.
• Cook for 10 minutes.

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Provencal Shrimp and Vegetables

Ingredients:Provencal Shrimp and Vegetables
Whisk
• 3 TB spoons olive oil
• 1 TB spoon grated fresh garlic
• 2 teaspoons kosher salt
• 1 1/2 teaspoon dried herbes de Provence
• 1 teaspoon black pepper
• minced zest of 1 1/2 lemons
Stir in
1 lb large shrimp, peeled and deveined
• 2 cups chopped tomatoes
• 1 cup quartered and sliced zucchini
• 1 cup quartered and sliced yellow squash

Directions:
• Preheat grill to maintain a temperature of 400 degrees F.
• Line a rectangular foil cake pan with an 18×26-inch sheet of heavy-duty foil.
• Whisk together oil, garlic, salt, herbes de Provence, pepper, and zest in a large bowl.
• Stir in shrimp, tomatoes, zucchini, and yellow squash.
• Transfer to prepared foil-lined pan.
• Bring long pieces of foil together, then fold over until nearly flat against shrimp.
• Fold in ends of foil to create a tight seal.
• Grill packet until shrimp are cooked through and vegetables are fork-tender, 25-3 minutes.

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Garlic Shrimp

Ingredients:Garlic Shrimp
• 1 1/2 tablespoons olive oil
• 1 lb shrimp, peeled and deveined
• salt to taste
• 6 cloves garlic, finely minced
• 2 TB spoons lemon juice
• 1 1/2 TB spoon cold butter
• 2 TB spoons chopped Italian flat leaf parsley

Directions:
• Heat olive oil in a heavy skillet over high heat until it just begins to smoke.
• Place shrimp in an even layer on the bottom of the pan.
• Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
• Stir in garlic.
• Cook and stir 1 minute.
• Stir in lemon juice, butter, and parsley.
• Cook until all butter has melted and shrimp are pink and opaque, about  3 minutes.
• Serve.

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Calamari on Pasta

Ingredients:Calamari on Pasta
1 lb fresh calamari
• 2 TB spoon olive oil, divided
• 4 cloves garlic, crushed, divided
• 1 shallot, thinly sliced
• 1 (28-ounce) can tomato sauce
• 1 cup white wine
• 1 cup basil, chopped, divided
1 lb  linguine or spaghetti
• salt, pepper

Directions:
• Clean the calamari and cut the bodies into thick rings, discard the tentacles.
• Marinate calamari rings in 1 TB spoon olive oil, 2 garlic cloves and 1/2 cup chopped basil.
• Set aside.
• Heat 1 TB spoon olive oil in a large saute pan.
• Add garlic and shallot and cook over medium-low heat for about 2 minutes.
• Add tomato sauce and white wine.
• Cook sauce over high heat for 5 minutes, until it reduces and thickens.
• Season with salt and pepper, to taste.
• Add basil to the tomato sauce, lower heat, and simmer, uncovered, for about 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes).
• Drain well, shaking colander gently to remove excess moisture.
• Add calamari with the marinade to tomato sauce, and cook for 3 minutes, or until just cooked through.
• Taste for seasoning, and add more salt and pepper, if desired.
• Serve with  drained pasta.

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Shrimp Risotto with Tomato Sauce

Ingredients:Shrimp Risotto with Sauce
Risotto:

• 3 TB spoons olive oil
• 1 onion, diced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock
• 1/2 cup crushed tomatoes
• 1/2 cup Parmesan cheese, grated
• 4 TB spoons cold butter
Shrimp with sauce:
1 lb shrimp
• 1 shallot, diced
• 2 TB spoons olive oil
• 2 cloves garlic, crushed
• Salt, pepper
• 1/2 cup crushed tomatoes
• 1 cup dry white wine
• 1/2 lb green beans, blanched

Directions:
Risotto:
• Heat stockpot over medium high heat.
• Add olive oil, onion and saute for 4 to 5 minutes.
• Add rice and cook for 3 minutes.
• Add wine and cook for 5 minutes.
• Add stock 1 cup at a time, stirring constantly.
• Cook for 40 minutes adding stock every 10-15 minutes.
• Add remaining ingredients, set aside and keep warm.
Shrimp and Sauce:
• Heat saute pan over medium high heat.
• Add  olive oil.
• Season shrimp with salt and pepper and add to the pan.
• Cook for  3 minutes.
• Add shallot, garlic, tomatoes, and wine and cook for 3 more minutes.
• Add  green beans in mix in.
• Divide risotto among 4 plates.
• Top with shrimp and pour sauce over and enjoy.

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Traditional Fish and Chips

Ingredients:Traditional Fish and Chips
Fish:
• 1 lb white fish fillets (cod is the best)
• 1 1/3 cup flour, plus extra for dusting
• 1 1/4 cup beer, cold
• 3 heaped teaspoons baking powder
• 1 teaspoon freshly ground black pepper
• 1/4  teaspoon sea salt
• sunflower oil, for deep-frying
Chips:
• 2 lb potatoes, peeled and sliced into chips

Directions:
Fish:
• Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF.
• Mix the salt and pepper together and season the fish fillets on both sides.
• Whisk the flour, beer and baking powder together until nice and shiny.
• Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off.
• Holding one end, lower the fish into the oil one by one, carefully so you don’t get splashed – it will depend on the size of your fryer how many fish you can do at once.
• Cook for 3 minutes per side or so, until the batter is golden and crisp.
Chips:
• Meanwhile, parboil your chips in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape.
• Then drain them in a colander and leave to steam completely dry.
• When all the moisture has disappeared, fry them in the oil that the fish were cooked in at 350ºF until golden and crisp.
• While the chips are frying, you can place the fish on a baking tray and put them in the oven for a few minutes at 350ºF/gas 4 to finish cooking. • • When they are done, drain them on kitchen paper, season with salt, and serve with the fish.

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Fish and Chips

Ingredients:Fish and chips
For the Chips:
2 lb  unpeeled, even-size potatoes
• 2 tbsp olive oil
For the Peas:
• 10 oz frozen peas
• 1 tbsp olive oil
• 2 tsp lemon juice
For the Fish:
1 lb cod fillet, cut into 4 equal-size pieces
• 2 oz self-raising flour, plus 1 tbsp
• 2 oz cornflour
• 1 egg white
• 3/4 cup ice-cold sparkling water
• 1 cup sunflower oil, for frying
• 1 lemon, cut into wedges

Directions:
For Chips:
• Scrub the potatoes, cut into 3/4 inch thick lengthways slices, then cut each slice into 3/4 inch thick chips.
• Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil, then lower the heat and gently simmer for 4 mins only. • Drain, tip onto a clean tea towel, pat dry, then leave to cool. Can be done 1-2 hrs ahead.
• Heat oven to 425 degrees F.
• Put a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins.
• Transfer the chips to a bowl and toss in the remaining oil using your hands.
• Tip out in a single layer onto the hot roasting tin.
• Bake for 10 mins, then turn them over.
• Bake 5 more mins, then turn again.
• Bake for a final 5-8 mins until crisp.
• Drain on paper towels.
For the Peas:
• Cook the peas in boiling water for 4 mins.
• Drain, then tip into the pan and lightly crush with the back of a fork.
• Mix in the oil, lemon juice and freshly grated pepper.
• Cover and set aside.
For the Fish:
• Pat the fillets dry with paper towels.
• Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess.
• Pour the oil for frying into a heavy, medium non-stick pan.
• Heat to 390 degrees F (use a thermometer so you can check the oil stays at that temperature).
• Mix  flour, cornflour, a pinch of salt and some pepper.
• Lightly whisk the egg white with a  whisk until frothy and bubbly, but not too stiff.
• Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn’t be completely smooth.
• Add the egg white, then lightly whisk in just to mix.
• Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon.
• Fry for 5-6 mins, making sure the oil stays at 390 degrees F and turning the fish over halfway through so it is golden all over.
• Lift out with a slotted spoon, drain on kitchen paper.
• Check the oil is back up to 390 degrees F, then repeat with remaining fish.

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Shrimp Risotto with Corn

Ingredients:Shrimp Risotto with Corn
For the Shrimp Stock:

1 lb shrimp
• 2 cups water
• 1 1/2 cups chicken broth
• 1/2 onion, chopped
• 9 black peppercorns
• 4 fresh parsley sprigs
• 2 bay leaves
For the Risotto:
• 2 TB spoons unsalted butter
• 1/2 onion, finely chopped
• 1 cup dry arborio rice
• 3/4 cup dry sherry
• 1 cup frozen corn
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground nutmeg
• 2 TB spoons chopped fresh tarragon
• 2 TB spoons unsalted butter
•  2 TB spoons grated Parmesan

Directions:
• Peel and devein shrimp, set shrimp aside.
• Place shrimp shells and remaining stock ingredients in a saucepan and bring to a boil.
• Reduce heat to medium-low and simmer stock for 10 minutes.
• Strain stock through a colander into a bowl; discard solids.
• Return stock to saucepan over low heat.
• Melt 2 Tb spoons butter in a saute pan over medium heat.
• Add onion,.
• Saute 2 minutes.
• Stir in rice and saute 2 minutes more. (Do not allow rice or onion to brown).
• Deglaze pan with sherry, stirring until liquid evaporates.
• Add 1/2 cup of warm stock; stir until absorbed.
• Continue adding stock 11/2 cup at a time until all stock is used and rice is tender, 25-30 minutes.
• Stir in the corn, tarragon, and shrimp.
• Cook until shrimp are pink and firm, about 5 minutes.
• Season risotto with salt, cayenne, and nutmeg.
• Off heat, add 2 TB spoons butter and the Parmesan cheese.

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Shrimp Risotto

Ingredients:risotto with shrimp
For the Shrimp Stock:

1 lb shrimp
• 2 cups water
• 1 1/2 cups chicken broth
• 1/2 onion, chopped
• 9 black peppercorns
• 4 fresh parsley sprigs
• 2 bay leaves
For the Risotto:
• 2 TB spoons unsalted butter
• 1/2 onion, finely chopped
• 1 cup dry arborio rice
• 3/4 cup dry sherry
• 1 cup frozen green peas
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground nutmeg
• 2 TB spoons unsalted butter
• 2 TB spoons grated Parmesan

Directions:
• Peel and devein shrimp, set shrimp aside.
• Place shrimp shells and remaining stock ingredients in a saucepan and bring to a boil.
• Reduce heat to medium-low and simmer stock for 10 minutes.
• Strain stock through a colander into a bowl; discard solids.
• Return stock to saucepan over low heat.
• Melt 2 Tb spoons butter in a saute pan over medium heat.
• Add onion,.
• Saute 2 minutes.
• Stir in rice and saute 2 minutes more. (Do not allow rice or onion to brown).
• Deglaze pan with sherry, stirring until liquid evaporates.
• Add 1/2 cup of warm stock; stir until absorbed.
• Continue adding stock 11/2 cup at a time until all stock is used and rice is tender, 25-30 minutes.
• Stir in the peas and shrimp.
• Cook until shrimp are pink and firm, about 5 minutes.
• Season risotto with salt, cayenne, and nutmeg.
• Off heat, add 2 TB spoons butter and the Parmesan cheese.

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