You’ll come to realise I’m not one for recipes. Yes, they are great for inspiration and they have their uses, but cooking to me is all about discovery. Splash, drizzle, drop, pinch – all are much more fun and exciting than specific measurements.
Recipes to me feel a little like painting by numbers. Where’s the creativity in that?
Just a quick and simple pasta tonight… in the 4 minutes before the shops closed I only managed to grab some salmon and prawns so we had to be a little bit resourceful. This great pasta is all thanks to the big cupboard!
Ingredients:
Salmon filet Some prawns A few shallots A little garlic Splash of white wine Glug of single cream Olive oil/butter/salt pepper to taste Squid ink pasta Lemon Parsley
Recipe Method
Lightly poach the salmon in some water, wine, salt, pepper, and a couple of bay leaves.
Meanwhile, finely chop the shallots & garlic and soften in oil & butter. When soft, add a glug of white wine and reduce. Squeeze in some lemon juice and a little bit of the zest and leave to rest while the salmon and pasta cook.
Once they are good to go, add a glug of cream along with the parsley and at the last second throw in the prawns and flake in the poached salmon. Mix in with the pasta and away you go. 15 minutes from oil in the pan to food on the plate.
Now, how to persuade Sarah to do the washing up…
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This looks amazing! I love squid ink pasta