RECIPE: Scallops and chorizo with capers, spinach & sea shells pasta
FRIDAY TREAT: The combination of flavours here is a real winner, so quick and easy to prepare too. I used the extra large pasta shells because my kids love them so much but the smaller size would also be fine.
RECIPE
500gms seashell pasta, cooked and refreshed
200gm sliced fried chorizo sausage
Dozen fresh scallops quickly pan fried
100gm baby spinach
50gm capers
50mls lemon juice
50mls olive oil
Salt & pepper
Combine the cooked pasta, scallops and chorizo. Blend the olive oil and lemon juice in a shaker and pour over scallops mix. Add the baby spinach, capers, salt and pepper. Mix together and serve. Can be served warm or cold.
Recipe courtesy of James Broad.
Fragrant fish curry
Very simple and very tasty! Serve with basmati or jasmine rice.
2 garlic cloves
Small piece of fresh ginger
1 red chilli, seeds removed
4 spring onions sliced
2 fresh kaffir lime leaves
Small bunch of fresh coriander leaves
800gm white fish eg. snapper, tarakihi, gurnad
400ml can coconut milk
Rock salt
Fresh lime wedges
2 tbsp oil for frying
Place the first 5 ingredients in a processor and blend to a paste. Cut fish into cubes and pan fry lightly in oil. Add the curry paste to the pan and stir for one minute. Add the coconut milk and simmer for 5 minutes till fish is cooked through. Season with salt. Serve with rice and lime wedges.
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