Pasta with Cauliflower and a Sauce of Bold and Ancient Flavour

Ingredients

1 small head cauliflower, broken into flowerets, green stalks chopped if fresh
3 tablespoons extra-virgin olive oil
1 large onion, finely chopped
6 anchovy fillets, drained and chopped
2 tablespoons pine nuts, toasted in a dry skillet
2 tablespoons currants, soaked in 1 tablespoon hot water for 5 minutes
a large pinch of saffron threads, toasted in a dry skillet, soaked in 1 tablespoon warm water
2-1/2 cups ditali or other short pasta
1/2 lemon
3 tablespoons toasted
bread crumbs, to serve
freshly grated Parmesan cheese, to serve

Method

  1. In a vegetable steamer basket, steam the cauliflower (and the stalks, if using) for about 10 minutes until just tender. Reserve the steaming water.
  2. Heat the olive oil in a skillet over medium heat, add the onion, and saute for 15-20 minutes until golden.
  3. Add the anchovy fillets and let soften in the oil over a medium to low heat. Add the pine nuts, drained currants, and saffron and its soaking liquid. Simmer, stirring, until well mixed.
  4. Add the cauliflower and stir gently in the sauce. Let cook over a low heat.
  5. Cook the pasta in the reserved cauliflower cooking water, topping up with boiling water if necessary, until al dente. Drain the pasta, reserving a ladle of the cooking water. Add to the sauce, then add the pasta and toss well.
  6. Season with lemon juice, salt, and freshly ground black pepper. Serve sprinkled with toasted bread crumbs and freshly grated Parmesan.

Makes 6 servings.

Source: Noodles and Pasta

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Sauteed Salmon with Lentils

Ingredients

6 (6-oz) salmon fillets, skinned and deboned
salt and freshly ground pepper
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp butter

Lentils

2 tbsp olive oil
1/2 cup julienned bacon
1/2 cup minced shallots
1/2 cup peeled and diced carrots
1/2 cup diced celery
1 cup dry red wine
2 cups French lentils (rinsed well)
6 cups chicken stock
2 tbsp chopped fresh thyme
1/2 cup skinned, seeded and chopped tomatoes
2 tbsp chopped fresh chives
1 tsp butter
salt and freshly ground black pepper

Method

  1. To prepare the lentils, saute bacon in a medium-size pan over medium heat until almost crisp. Add the shallots, the carrots and the celery.
  2. When shallots are tender, add red wine and simmer until all of the liquid is evaporated.
  3. Add the lentils, the chicken stock and the thyme.
  4. Simmer lentils until tender, about 30-35 minutes, over medium-low heat.
  5. Add the tomatoes and the chives. Stir in the butter and season to taste.
  6. To prepare salmon, season the fillets with salt and ground pepper.
  7. Saute the fillets in a large skillet over medium heat in olive oil. Cook slowly (reduce heat if’ necessary) for about 6-7 minutes on the top. Turn and cook for another minute. The fish should be medium-rare.
  8. Add lemon juice and butter to the pan.
  9. To serve, heat 6 plates. Divide the lentils, place a salmon fillet on top of each portion and drizzle with lemon-butter jus over all.

Makes 6 servings.

Source: Met Home

Seafood Stew with Vegetables and Saffron

Ingredients

2 lbs haddock fillets, with skin on, bones removed
salt and freshly ground black pepper
24-30 mussels, scrubbed and debearded
3 tbsp olive oil
2 cloves garlic, finely chopped
1 small onion, thinly sliced (1/2 cup)
1 carrot, cut into thin (1/8-inch) julienne (1/4 cup)
1 large bulb fennel, tops reserved, bottom stalks peeled if stringy and cut into 1/8-inch julienne (1-1/2 to 2 cups)
2 medium tomatoes, peeled and seeded, cut into 1/4-inch strips
1 tbsp finely grated orange peel
1/2 tsp Spanish saffron threads
1-1/2 cups fish stock
4 tbsp unsalted butter, softened
garlic bread to serve

Method

  1. Cut fillets into small pieces. Season lightly with salt and pepper. Arrange the fish in a large baking dish with mussels around them.
  2. Preheat oven to 350ºF. Heat a large saute pan. Add oil, garlic, onion, carrot and fennel. Cook for 5 minutes or until vegetables begin to get limp.
  3. Add tomatoes, orange peel, saffron and stock. Bring to a boil. Pour mixture over fish and mussels and cover. Cook in the oven for about 20 minutes or until fish is cooked and mussels have opened.
  4. Using a slotted spoon, lift the fish out of the pan and place on a large platter; surround with mussels. Scatter vegetables around and over the fish.
  5. Stir butter into broth and season with a bit more pepper. Add salt if necessary. Garnish with fennel tops and serve with garlic bread.

Makes 4 to 6 servings.

Source: Met Home magazine

Braised Monkfish with Mushroom and Wine

Ingredients

5 tbsp unsalted butter
2 large cloves garlic, chopped
1 shallot, minced
1/2 lb shiitake mushrooms, stemmed, caps halved and thinly sliced
1-1/2 lbs monkfish medaillons, about 1 inch thick
flour, seasoned with salt and pepper
1 tbsp extra-virgin olive oil
1/2 cup dry vermouth
1 tbsp chopped fresh thyme
1/2 cup heavy cream
thyme sprigs for garnish

Method

  1. Heat 3 tablespoons of the butter in a large saute pan over medium-high heat and saute the garlic, shallot and shiitake mushrooms until tender, about 5 minutes.
  2. Remove with a slotted spoon and set aside. Add the oil and remaining butter to the pan and raise heat.
  3. Dredge the monkfish in seasoned flour, shaking off excess. Lay the fish into the pan and sear on both sides for 1 minute. Lower heat and add vermouth, shiitakes, garlic and chopped thyme.
  4. Cover and simmer until the fish is tender, about 7 or 8 minutes. Transfer fish to warmed serving plates.
  5. Raise heat and cook the liquid remaining in the pan until reduced by half. Stir in cream and cook until the sauce is thickened. Taste and adjust seasonings.
  6. To serve, spoon sauce over the fish and garnish with thyme sprigs.

Makes 4 servings.

Source: Metropolitan Home magazine

Quick and Easy Seared Salmon with Warm Salad

Ingredients

14 oz salad potatoes
1 garlic clove, crushed
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
freshly ground sea salt and freshly ground black pepper
12 oz cherry tomatoes, halved
1 oz fresh basil leaves, roughly chopped
1 tablespoon sunflower oil
4 x 4 oz salmon escalopes
juice of 1/2 lemon
1/4 cup Parmesan cheese shavings

Method

  1. Cook the potatoes in a pan of salted boiling water for about 20 minutes until just ust tender.
  2. Meanwhile, mix the garlic, olive oil, balsamic vinegar and seasoning together in a mixing bowl. Add the tomatoes and basil and mix well.
  3. When the potatoes are cooked, drain and cut in half and add to the tomato mix, tossing well to coat.
  4. Heat the sunflower oil in a hot frying pan, add the salmon escalopes and fry for 2 minutes on one side only. Turn on to a plate, fried-side up, and season with salt, pepper and the lemon juice.
  5. Add the Parmesan to the potato and tomato salad mix and divide between four serving bowls. Place a salmon escalope on top of the salad and serve.

Makes 4 servings.

Source: Top 100 Salmon Recipes