Tag Archives: Cream

World’s Richest Seafood Cream Sauce

It’s a bold claim there but check this out:

    1. Render bacon fat out with butter. Fry bacon.
    2. Welcome the Aroma Fairies.
    3. Add seafood and let it fry about in the bacon fat for a bit.
    4. Poach seafood by adding white wine.
    5. Boil away till alcohol has burned off.
    6. (If you want heart-palpitations) Add full fat milk and bring to a boil.
    7. (If you want a cardia arrest) Crack in a beaten egg.
    8. Then add cream, and reduce the sauce.
    9. Season accordingly, with salt and pepper.
    10. Have it with angel-shaped pasta, because it’s the world’s tastiest.

It’s so rich I nearly lost my voice after dinner.

Okay, I exaggerate.

But only slightly.

Anyway, try it today.

I dare you.

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Fish Spaghetti in Cream Sauce

Alright, so maybe it’s not really cream. But it’s pretty close I reckon, and less heartstopping, I think.

  1. Get your quick-cook spaghetti boiling together with the chopped carrots in a pot on the hob.
  2. In a skillet on medium low heat, melt a hunk of butter, then add in a splash of wine, a squeeze of lemon, a small amount of garlic puree and a thin slice of ginger. Crack in some salt and pepper too. Make sure you’ve got enough liquid to baste the fish.
  3. Once everything has combined, remove the slice of ginger, it has done its job.
  4. Make sure the fillet of fish has been pat dry, gently place it in the pan and baste it away on medium heat.
  5. Remove as soon as the fish is cooked. Take care not overdo it.
  6. Drain your spaghetti if it’s done.
  7. With the remaining butter and fish liquid rendered, add equal volumes of milk and flour. TIP! Usually, I add the milk to determine the amount of sauce I want, then add a little more milk, before adding flour in small quantities till the desired consistency.
  8. Taste the sauce and adjust the seasoning accordingly. Squeeze more lemon juice if necessary.
  9. Serve the sauce drizzled over the fish and spaghetti.

Long Lemony Pasta

I slept in today and was inexplicably lazy to get food. This was sort of a suggestion from a friend this morning, and it came at the perfect time.

Lemon Linguine

It’s a segment off Nigella Bites, so watch it here, from 0:45 onwards. Saves me the trouble of attempting to transcribe the goddess’ every word.

Here’s about what you’ll need:

  • a single serving of long pasta, depending on how much you can slurp at a go
  • two egg yolks
  • 70g of parmesan, or as much as you want
  • 100ml of cream, or just enough to make the sauce perfectly creamy
  • zest of half a lemon
  • juice of half a lemon
  • 50g of butter
  • parsley

I made a few changes and came up with this; I can’t do without my meat. Plus, the peas added a lovely burst of sweetness in every bite. (;