Category Archives: Fish and Shellfish Mains

Mussel Soup with added Frutti di Mare all’olio

 

Seafood selection - ideal for any recipe

Seafood selection – ideal for any recipe

I am fond of seafood – as distinct from fish – which I also like but I do make the distinction. Mussels are delicious – fresh or frozen. Frutti di Mare is a frozen product of various seafood from Lidl. They stock this plus other gorgeous goodies during the festive season.
This is a simple, quick and extremely yummy soup!!

And it’s winter – best time for zuppa!!

Ingredients

150g selected seafood
1 finely chopped onion – I use cibouli
½ leek thinly sliced and chopped
Garlic – I use a garlic cooking paste
2 potatoes cubed
1 cup vegetable stock
½ cup white wine
Lemon juice
Sprig of fresh thyme
Chopped parsley – mine is chopped and frozen in ice cube trays for easy use
Snipped chives – I haven’t frozen these yet. I may well try and see how they work
Salt & Pepper
½ cup double cream
Some cornflour to thicken if necessary
Good handful of torn baby spinach
Some butter to finish

How to make-up
1 tbsp groundnut oil – put in a medium saucepan, add the onion, garlic and leek. Fry gently until soft. Add the cubed potatoes and the stock.

This is the easiest soup really

This is the easiest soup really

Cook gently until the potatoes are nearly soft but not quite. Add the thyme sprig and lemon juice (to taste. Add the wine, parsley and chives. I also add several drops of fish sauce but this is optional.

Start adding salt and pepper and then the seafood. Add the cream and stir to combine all. Taste to ensure the flavours are melding well. When all is hot, add the torn spinach and stir in well. Then add a big knob of butter to finish and give a shine to the soup.

Serve with garlic bread, croutons, snack sized toasted bread or whatever you like. I promise you it is the yummiest soup. Enjoy.

I have a coffee table in my office and often eat there while reading. This was one of those occasions.

I have a coffee table in my office and often eat there while reading. This was one of those occasions.

Green Peas for Dinner

 

Very different types of peas

Very different types of peas

I grew three varieties of peas this year. The first row was made up of an Italian variety Rondo. The second row, planted the same day, was labelled Sugar Snap Delikett. Both varieties were bought from Bridgend Nursery at Freuchie as seedlings and planted on 2nd May. The third row was planted about 2 weeks later – there was no label with the seedlings so I don’t know the variety but wow! I have never seen pea pods like it! It must have been a Mange tout variety that just kept growing and filling with peas. The resultant peas were very large and juicy.

Looks okay at this stage but wasn't sufficient

Looks okay at this stage but wasn’t sufficient

The pea supports I made were pretty hopeless this year and I am making a space against the eastern fence for peas next year. Because I grew them in a raised bed this year, the plant height was too much for the supports I had and the poor plants eventually fell over themselves. The luscious pea-filled pods dangled every which way and were difficult to harvest.

Cleaning up and preparing east bed

Cleaning up and preparing east bed

I searched through descriptions and images for semi-permanent and permanent pea support structures (good for all climbers really) and found the one I want in a gardening blog from the US. There are so many different designs – some look as though they would fall over in a minute and some look really sturdy.

Jimmy's semi permanent support for climbers

Jimmy’s semi permanent support for climbers

This one of Jimmy’s looks easy to get to either side and won’t take up as much room as a sandwich board type design.

However the peas that I did harvest were gorgeous.
Podding peas is a dangerous exercise as the podding person pops peas all through the process.

Ended up with approx. 1 kilo

Ended up with approx. 1 kilo

I actually have never met anyone who doesn’t like peas – either freshly podded or cooked in a yummy paella; or a curry; or pea and prawn risotto; or egg and prawn fried rice. Ah – food. Lovely food.

Here’s a lemon linguine with peas and prawns from BBC Good Food.

350g linguine cooked al dente
200g fresh peas
300g cooked prawns
Zest & juice of one lemon
100ml double cream

Gently cook the peas, prawns, lemon for 3-4 mins. Season well, stir in cream, a little pasta water and bubble for a minute. Add the linguine and toss well. Easy peasy and tasty. I add a sprinkle of dill as well, because I love dill.

Pea and Prawn Linguine

Pea and Prawn Linguine

Prawns and Chicken on Fish Noodles

I have said before that I love prawns and so does the Engineer. We also like chicken and I had some cooked and sliced chicken breast that wanted to be used. The cooked prawns I had, some king and some smaller school prawns that would do nicely together on noodles.

When we go to Dundee for any reason, I always sidle into the Chinese store and check out what I need and what’s available and there is always lots available. Next time we go, I need a 2 litre bottle of Kikkoman light (table) soy. This recipe will use dark soy (Lee Kum Kee). Some time ago at this wonderful Chinese supermarket, I bought a large plastic container of 36 individually parcelled serves of dried fish flavoured noodles that have lasted me for quite some time. They are great in sweet and sour soups; egg and spring onion soups with lettuce.

I find it hard to cook without using capsicum and the colour of the fruit depends on the sort of dish I am making. I decided to use the last of my frozen chilli slices for colour and flavour.

Some fish sauce and sweet chilli sauce will be a necessity. I have these.

A visual on the ingredients

A visual on the ingredients

I will make a concoction of spring onion and sliced mushroom to add separately to this dish. It’s beginning to sound quite yummy.

So here is the ingredient list:

250gr sliced cooked chicken breast
250gr peeled cooked prawns – king or school or a mixture
1½tbsp vegetable oil
1 green chilli finely sliced – mine from the freezer already prepared
1 garlic clove finely chopped
½” ginger finely sliced
½ red capsicum sliced finely
1½tbsp Thai fish sauce
1tbsp dark soy sauce or at least 2tbsp Kikkoman table soy sauce
2 or maybe more (depends on taste) sweet chilli sauce
Juice of 1 lime
1tbsp coriander fresh chopped or dried reconstituted and a sprinkle of dried dill reconstituted. I pour boiling water over both herbs and let them soften. Fresh is better but I do live in Scotland.
As much noodles as you want – I used 2 individual parcels of dried noodles
2 or more diagonally sliced spring onions and some sliced closed cap white mushrooms.

The foody bits for this dish

The foody bits for this dish

How to do this:

I put my onions and mushrooms into a small dish with P&S and some butter and microwaved for 1 maybe 1½min on high. That’s for me. The Engineer doesn’t do onions.

Boil some water and submerge the noodles. Leave them to soften and absorb the water, about 3 – 4 mins. Drain and refresh with cold water.

Heat the oil in your very favourite frying pan or wok, add the garlic, ginger, chilli and capsicum. Cook over a fairly high heat for 3 mins.

Add chicken, prawns, all the sauces and noodles. Stir briskly until all is heated and then add the lime juice. Drain the herbs and add to the dish.
Serve in bowls and, for me, add the onion compote.

Here it is in a gorgeous bowl I found. Mushroom and spring onion compote on top.

Here it is in a gorgeous bowl I found. Mushroom and spring onion compote on top.

Prawns with Linguine. Spring onions, lemon & vegetables

I really, really love prawns and can eat them by themselves washed down with an icy cold dry white or champagne. I also love them with chilli. The two ingredients seem to complement each other so well and spring onions and spinach are just so delicious. So I added them to this dish.

I had some dry white wine (ahem), and all of the above. This recipe is a variation on Curtis Stone’s recipe in kidspot.

I made enough for a single main but it would do two as a supper.

The raw ingredients - even a wee glass of wine

The raw ingredients – even a wee glass of wine

Ingredients:
• 100g linguine
• 1 tbsp extra virgin olive oil
• 4 spring onions, ends trimmed & finely chopped
• ½ green capsicum finely sliced
• 50g baby spinach leaves
• 2 small green or red chillies, seeded and finely chopped. I used my fresh frozen chilli plus a teasp chilli paste
• 1 garlic clove, finely chopped
• 100g prawns – cooked and peeled
• ½ cup dry white wine
• Big splash of lemon and dill flavoured oil (gorgeous flavour)
• 2 finely grated rind lemons
• 2 tbsp fresh lemon juice

Finely sliced capsicum & spring onion whites

Finely sliced capsicum & spring onion whites

Method:
Cook linguine according to packet directions.
When the pasta is about 5 minutes from being cooked, heat oil in a wok over medium-high heat. Add the white parts of the spring onions, garlic, capsicum and chilli and cook for 1-2min. Add prawns and cook for 1min, stirring occasionally. Add the wine and swirl to deglaze the wok, reduce sauce by half.
Add the lemon juice and rind to the prawns. Slowly pour the olive oil into the pan, stirring to emulsify.
Toss drained linguine in with the sauce. Add the greens from the spring onions and the baby spinach. Season with salt and pepper. Serves one as a main or maybe two as a light supper.

A very tasty pasta dish on a cold night

A very tasty pasta dish on a cold night

 

Salmon & Creme Fraiche on Basmati

 

Easy, simple and delicious

Easy, simple and delicious

This was a quickly cobbled together meal for one. I had bought a smoked salmon steak, nice and thick that needed a microwave or an oven. I opted for the microwave. I can be a thoroughly modern Millie sometimes 🙂

I also had a packet of 2min microwavable basmati rice. My oven top is an induction one and I can’t cook good steamed rice on it. For that I need a proper gas cooker. I haven’t ever had a rice cooker like my sister used when she was feeding four people. Besides she didn’t use polished rice. So, this became Millie’s meal.

I can eat rice day in and day out, so when I found there was a product on the market manufactured by several different companies but going under the generic name of 2-minute rice, I made sure that I had several packets on hand in the larder drawer for all situations.

Anyway, having prepared the rice, I spooned some into a bowl and laid the salmon on top. There wasn’t much juice from the salmon so I drizzled some lemon and herb dressing over it and the rice. Spooned a lot of crème fraiche over the salmon and added some wilted baby spinach on the side. Some chopped dill and parsley and a sprinkle of black pepper and the plate looked great.

I adore wilted spinach so I knew I was about to enjoy a finely flavoured meal. The salmon was great, the crème fraiche was piquant and dill is always perfect with fish (and most other foods too).

Quick and very easy.