Seared fillet of salmon, on top of aglio olio with carrot, chives and mushrooms.
- Get the linguine boiling away in a pot of water.
- Meanwhile, cut carrots up to a brunoise, chop up some chives, quarter a couple of mushrooms and minced garlic.
- Toss a knob of butter into a hot skillet and once foaming subsides, toss in garlic, carrots and mushrooms.
- Once that’s done, move it to the side of the pan and sear the fillet of salmon, skin-side down. Flip and cook briefly when skin is crisp.
- Remove salmon as soon as its done, and let it rest while you drain the pasta.
- Add pasta to mushroom and carrot mixture. Toss in chives.
- Add basil and oregano, season with salt and pepper and drizzle with olive oil. Mix.
- Serve with a small squeeze of lemon.
I will never get sick of the basil-oregano combination.
Asian-fried spaghetti of pork cubes, sugar snaps and egg, with cumin, oregano and chilli.
- The usual drill. Set the pasta away to boil in a pot.
- In a hot skillet and a little oil, fry minced garlic till fragrant.
- Toss in pork cubes and sugar snaps.
- Add in crushed cumin and oregano.
- When pork is almost done, move all to the side of the skillet. Add some oil in the pan and crack in an egg. Beat it erratically and let it cook in chunks.
- Toss in sliced chilli.
- Mix everything together and season well with freshly ground sea salt and black pepper.
- The pasta should be done by now. Drain and add to skillet. Stir everything together into a party of lovely colours.
(No space for full title above.)
Lemon salmon on oregano spaghetti with boiled carrots, blanched chicory and beansprouts, with beetroot and Brie.
- Set the pasta to boil and drain when done. Season with sea-salt. Then toss with a good lug of extra virgin olive oil and dried oregano leaves.
- Sear the fillet of salmon with a generous squeeze of lemon juice, till lovely and browned.
- Boil the carrots and blanch chicory and beansprouts briefly. (Note: chicory is bitter so a small quantity will suffice.)
- Serve with beetroot cubes and pinches of Brie.
- Garnish with carrot leaves.
Don’t those carrots look lovely?
A couple of days ago, I managed to pull myself out of bed at 430am to make a trip down to Billingsgate Market, at Canary Wharf. It’s a wholesale wet market holding the likes of fresh fish, mussels, scallops, crabs, lobsters, and frozen seafood, all for really good prices. I’d think the produce available there is anytime fresher than the stuff back home and in the supermarkets here.
Well, so I got myself a whole salmon, a couple of sea-basses and a bag of live mussels. No chance to cook any of that for lunch; I hit the sack after an incredibly early morning out of bed.
Dinner, however, was salmon with couscous.
Butter-basted fillet of salmon, served on fennel, carrot and oregano couscous, garnished with arugula, chilli and a mini-slice of lemon.
- Melt a hunk of butter in a skillet and let it foam up a little. Crack a bit of black pepper in and squeeze in some lemon juice.
- Lay in the salmon fillet skin side down, and with a spoon, baste the fish continuously till it’s just right. Take care not to overcook it, else it’d get really dry.
- Be sure to let the fillet rest for a but after removing it from the pan.
- (At this stage, the skin of the salmon should peel off easily in a single piece. If you want, deep-fry it till crispy and then put it back on the fish.)
- Prepare a portion as you would as stated on the packaging instructions.
- While that’s happening, saute the minced fennel, carrot and shallots with some butter and a squeeze of lemon.
- When the carrot bits are tender, toss in the couscous and stir.
- Season accordingly with salt, pepper, oregano and a dash of chilli powder.
Damn, I should’ve deep-fried that skin.
There’s something about asparagus and pork that’s very pleasant; remember how it’s lovely with bacon? (King’s Asparagus, Asparagus & Bacon Penne)
Inspired by Aglio Olio and the lovely pork and asparagus combination, here’s a quick spaghetti dish to whip up that’s sure to satisfy your craving for that saltish non-slurpy pasta.
- 1 portion quick cook spaghetti
- 2 pork sausages, skinned
- 6 stalks asparagus
- 1/4 yellow pepper, sliced
- 1 chilli, finely sliced
- 1 clove garlic, minced
- 1 handful fresh arugula
- 1 pinch dried basil
- 1 pinch dried oregano
- sea salt, freshly ground
- black pepper, freshly ground
- olive oil
- fresh Parmesan
- As always, first get your spaghetti into a pot of boiling water.
- Drizzle the wok with a little bit of olive oil, and toss in the sausages. Make sure the skin’s removed. Let it sizzle for a bit, so the fat gets rendered out.
- Then, in goes the garlic, fried till golden.
- Toss in the peppers and asparagus.
- Add the herbs and seasoning now, then stir about till the veggies are done. (Personally, I like my peppers and asparagus is little overdone, if you can get them be slightly charred, even better. The minute tang of bitterness will go a long way.)
- Your spaghetti should be about done now, if not already done. Drain and add to the wok.
- Mix everything together thoroughly.
- Dish it out onto a pretty plate, with a generous pinch of arugula atop.
- Using a speed peeler, strip a more than a couple of slices of Parmesan on.
- Drizzle a round of olive oil and serve. To yourself, of course.
- 2 eggs, cracked in a bowl, unbeaten
- ¼ mug of milk
- small knob of butter
- small handful of finely grated cheddar
- pinch of dried oregano
- freshly ground sea salt and black pepper, to taste
- Everybody’s got their own method of scrambling eggs but here’s how I like mine done:
- A small knob of butter goes in on a skillet, on high heat.
- Once the butter melts, put in the eggs and turn down the heat to low.
- Using a spatula, break the yolks and scramble the eggs erratically.
- Add the milk, cheese and oregano. Stir about till done.
- Season with salt and pepper accordingly.
I like my scrambled eggs with chunks of white and yellow, as opposed to having everything mixed thoroughly into a single colour. Then again, do it any way you like.
The scramble for scrambled eggs ends here. Hah.
Remember King’s Asparagus? We know from that meal that bacon and asparagus are a match made in heaven. Now, we’re gonna have it with pasta.
Here’s what you’ll need:
- 2 streaks of smoked bacon, cut up into one-inch bits
- 3 large stalks of asparagus, sliced in half lengthways (Don’t be like me and forget to buy asparagus. I used dwarf beans instead. I am ashamed.)
- a quarter of a yellow pepper cut into bite sized pieces
- 2 handfuls of quick-cook penne
- 1 tsp of vegetable oil
- 1 small small knob of butter
- Cheddar, finely grated
- dried basil
- dried oregano
- sea salt, freshly ground
- black pepper, freshly ground
- chilli, minced (optional)
Here’s how you do it:
- Get the pasta cooking in a pot of boiling water.
- In a hot skillet with vegetable oil, toss in the bacon to render the fat out.
- Then, in goes the butter, garlic and asparagus.
- If you like spice, now’s the time to toss in the chilli.
- Fry till bacon browns and asparagus wilts slightly.
- Welcome the Aroma Fairies into your kitchen, they’ve missed you sorely.
- Season with basil, oregano, salt and pepper.
- Drain the pasta and mix it altogether in the skillet.
- Add more salt if necessary.
- Serve with an abundance of shaved Cheddar atop.
I’ve posted this recipe before, and we’re all pretty familiar with Aglio Olio and how it tastes. Yesterday, for a friend’s housewarming party, I made some with fusilli, as opposed to the conventional spaghetti. I guess the key really is about garlic-olive oil mixture and getting it right. Once you’ve got the seasoning right, any pasta works in this crowd-pleaser.
Here’s what makes up that awesome garlic flavour:
- garlic, minced
- red chilli, minced
- basil leaves, minced
- dried basil leaves
- dried oregano leaves
- fresh parsley, minced
- freshly ground black pepper
- crushed sea salt
- olive oil
- shaved parmesan
A winner. (:
Mummy was out at work today so I had to make lunch for the family. Here’s a great one-dish meal to have with fresh bread or rice.
Red Wine & Oregano Beef Stew
- 250g minced beef, prepared with:
- 1 tbsp of corn flour
- 1 tsp of balsamic vinegar
- 1 tbsp olive oil
- 1 knob of butter
- 1 onion, peeled and diced
- 1 carrot, peeled and diced
- 1 potato, peeled and diced
- half a green pepper, chopped
- 1 red chilli, seeds removed and finely chopped
- 2 cloves of garlic, peeled and minced
- half mug of beef or vegetable stock
- quarter mug of red wine
- 2 tbsp of dark soy sauce
- a pinch of dried oregano
- sea salt and freshly ground black pepper
- a pinch of fresh coriander leaves
- Put the oil and knob of butter into a hot wok. TIP! This is to prevent the butter from burning to brown.
- Add the onion and green pepper, and fry till they start to shrivel a little.
- Toss in the carrot and potato.
- Together with the garlic and chilli, wine and stock, get the minced beef in.
- Add the dark soy sauce too.
- Season generously with freshly ground black pepper, and just a little salt, according to taste.
- Don’t forget the pinch of dried oregano.
- Bring to a boil, place a lid on top and lower the heat to a simmer.
- Let it stay on the stove for 15 minutes, checking every 5 minutes or so that it doesn’t dry up. If it’s too dry for your liking, add water in small quantities till you get the consistency you want. Be sure to add salt if necessary.
- Serve with fresh coriander leaves on top.
Greece really does make a special place in my heart warm, especially it’s food. You can’t blame me, the Greek really know how to do their meat. One in particular I have an absolutely soft spot for is Souvlaki.
“Souvlaki (Greek: Σουβλάκι) is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes. The meat is traditionally lamb in Greece and Cyprus, or in modern times increasingly pork due to the lower cost. In other countries and for tourists, souvlaki may be made with other meats such as beef, chicken and sometimes fish (especially swordfish). The word souvlaki is a diminutive of (σούβλα) souvla ‘skewer’, itself borrowed from Latin subula.”
I got this recipe from The Meatwave, but didn’t have all the right ingredients, so I made a couple of subtitutions and hoped for the best.
For the marinade:
- 1/2 cup olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 4 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Other stuff you need:
- 600g pork loin, cut into inch cubes
- Wooden skewers, soaked in water for 30 minutes before use
- Slice of lemon
- Red onion, sliced
- Fresh rocket leaves
Preparation and cooking:
- Made with your everyday condiments, pour the marinate into ziplock with the pork cubes. Make sure all pieces get a lick of the marinate. Let it sit in the fridge overnight.
- Instead of using a charcoal grill, I did it in the oven, which isn’t as good ‘cos you don’t get that kickass smokiness. But I had to make do.
- After skewering the cubes, grill for about 15 minutes in total at 200°C. Turning them around every once in a while.
- Let them rest for about 5 minutes before gobbling. Serve with a slice of lemon, sliced red onion and fresh rocket leaves.