RECIPE: Scallops and chorizo with capers, spinach & sea shells pasta
Posted on October 9, 2009
Filed Under Kaimoana, Light meals, Recipes, Salads | 7 Comments
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.
RECIPE: Lemon chicken salad with pearl barley
Posted on October 6, 2009
Filed Under Light meals, Recipes, Salads | Leave a Comment
It’s springtime here in NZ even if lately it seems we are back in the midst of winter! This is a great, simple recipe created by our chef James Broad that I got to test, photograph and eat (my favourite pastime). I loved the flavours and the nuttiness of the pearl barley.
RECIPE
350gm pearl barley
500ml chicken stock
500ml water
2 cloves crushed garlic
1 onion finely diced
30ml cooking oil
Juice and zest of 1 lemon
100gm sliced sundried tomatoes
4 skinless chicken breasts
Handful of chopped parsley
30ml olive oil
Baking paper made into cartouche
Salt & Pepper
Sweat pearl barley, onions and garlic in cooking oil until the onions are soft and the pearl barley is slightly golden. Add the chicken stock, water and lemon zest. Bring to the boil and turn down to a simmer. Place the chicken breasts on top of the pearl barley, cover with the cartouche (this is a circle of baking paper) and lid. Simmer until the chicken is cooked. Remove the chicken and allow to cool. Recover with the lid and cook till the barley is soft and the liquid is reduced. When the pearl barley is cooked remove from heat and add to a bowl to cool. Then add sundried tomatoes, chopped parsley, sliced chicken, oilve oil and lemon juice. Give it a good mix, season and serve. Can be served warm or cold. Note that the volume of raw pearl barley is increased by approximately 3 times when cooked.
« go back — view previous blog posts and recipes »