This is the first time I’ve tried cooking a fusion styled food. And it was so welcome that I had to do an encore. Here’s the amazing recipe by themeatmen.
I added in Chinese style pan fried prawns because they’re my favourite type of prawns.
250g San Remo Fettuccine
1 tbsp black truffle paste
6-8 large scallops
200g Swiss Brown mushrooms (halved)
3 tbsp olive oil
2 shallots (minced)
1 tbsp butter
Splash of white wine (optional)
120ml cooking cream
1 tbsp white miso (mixed with 1 tbsp of hot water)
2½ tsp salt
Salt & pepper to taste
2 tbsp chopped parsley
1 tsp truffle oil
Season scallops with a drizzle of olive oil, salt and pepper
Sear on high heat a minute on each side, until golden brown. Set aside
Add 250g San Remo Fettuccine and 2 tsp salt to 3 litres of boiling water, cook 10 minutes until al dente
In a clean pan, add in 2 tbsp olive oil, lay sliced mushrooms in a single layer. Season with salt & pepper to taste, when it’s golden brown, turn over
When the bottom of the mushroom are turning golden brown, add in 1 tbsp olive oil, 2 minced shallots and 1 tbsp butter
Stir and cook until the shallots are translucent. Splash of white wine (optional) and let the alcohol cook away
Turn down the heat, pour in cream, miso mixture and 1 tbsp black truffle paste. Give a good stir. Turn off heat
Add the cooked Fettuccine and toss
Plate pasta and add seared scallops on top
Garnish with chopped parsley and a drizzle of truffle oil
I had a nice bag of prawns in my fridge and an opened bottle of white wine last night, so I decided to try the internet and find a good recipe for white win prawn pasta. I found this recipe from pinchofyum and decided to modify it based on some prior experience (I actually have ample cooking experience now to make my own modifications, whee! At the start of this blog, I was mostly cooking out of need and a desire to learn to cook.) The result was a flavorful spaghetti and prawns which tasted heavenly. Try it!
I’ll post my modifications instead of the actual recipe. My recipe serves 4 adults, or 3 very hungry adults.
- spaghetti for 4
- 500g of medium sized prawns (deveined), shells and head removed and saved for later
- 5 cloves of garlic, minced
- pot of water enough to cover the spaghetti
- salt and pepper
- olive oil
- 2 tablespoons of unsalted butter
- 1 cup of white wine
- 3 tablespoons of heavy cream
- 1/2 cup of grated Parmesan cheese
- any dried herbs you have in your pantry (oregano, basil, thyme, rosemary…
- Boil the pot of water with the shells and heads of prawns for approximately 20 minutes. You can mash up the shells and heads too, to extract more flavour from it. If you have saved up heads and shells of prawns from previous cooking in your freezer, feel free to dump them all in. It will really flavour the spaghetti later on.
- Dump the heads and shells of prawns, and add 1 teaspoon of salt and a drizzle of olive oil to the still boiling stock. Add in the spaghetti and get ready a big skillet (big enough to hold your prawns and spaghetti).
- Heat skillet on medium high heat and melt butter. Once butter is melted and sizzling, add in your prawns and garlic. Turn prawns once it browns, about 2-3 minutes on each side.
- Once both sides of the prawns are browned, add in white wine and let it boil. Allow wine to evaporate until it is left with half of what you started with. Add in the heavy cream and dried herbs. Stir it all in and turn off flame.
- Get spaghetti out of the stock. Add cheese into skillet and mix it in. Pour spaghetti into skillet and mix very well.
- Add some salt and pepper on top of the spaghetti, dish up onto individual plates and add any leftover Parmesan cheese on top of each plate. And you’re ready to serve!
Recently tried this recipe by noobcook and received fab reviews by the family! Saving this here for future reference and tweaking.
2 servings of spaghetti or your favourite pasta about 140-160grams
200 grams fresh button or favourite mushrooms stalks discarded and caps sliced thinly
10 cloves garlic peeled and sliced thinly
4 tbsp olive oil divided
1/2 tsp dried chilli flakes (or substitute with finely chopped chilli padi)
20 grams butter cubed
20 grams Italian flat-leaf parsley finely chopped
sea salt to taste
freshly cracked black pepper to taste
Bring a pot of water with 1 tbsp sea salt to a boil. Cook spaghetti until al dente (usually 2-3 minutes minus the recommended time). Drain and set aside the pasta, reserving a small cup of the pasta water.
Heat saucepan with 1 tbsp of olive oil. Add mushrooms, a pinch of salt and black pepper. Stir fry or saute until cooked, about 3 minutes. Set aside cooked mushrooms on a plate.
Heat 3 tbsp olive oil in the same pan, add garlic and chilli padi/chilli flakes (if using). Saute the garlic until it starts to turn light golden brown.
Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown. Melt cubed butter in the garlic & oil mixture.
Add cooked pasta, chopped parsley, cooked mushrooms, sea salt and black pepper (to taste). Toss to coat all the ingredients evenly, adding some reserved pasta water to help the ingredients bind together.
I’ve loved this gourmet looking but deceptively easy to make pasta dish for the longest time. Wonder why I’ve never posted it here. Here are a few links I got my base recipe from.
Sometimes if it’s just me, I just mix the mentaiko with Japanese mayonnaise and some pasta water to loosen it up. Top it with some seaweed and dinner is served!
This is a recipe I tried once and simply adored the cheese sauce. It’s simple to make and easy to follow. Found on bestrecipes.com.au
500 g beef mince
1 onion chopped
1 garlic clove crushed
125 g mushrooms sliced
1 tsp mixed herbs *to taste
850 g canned chopped tomato
1 tsp sugar
3 tbs tomato paste
1 tsp salt
5 sheets lasagne sheets
1 tbs butter
3 tbs plain flour
2 cup milk
125 g cheese grated
1 pinch nutmeg
STEP 1: Fry the chopped onion and crushed garlic in a little oil for 5 minutes.
STEP 2: Add the minced beef, mushrooms and herbs.
STEP 3: When meat is brown add 850g chopped tomatoes, sugar, tomato paste and salt to taste, and simmer for 30 minutes.
STEP 4: Cheese sauce: Melt some butter in a pan and stir in flour, milk, grated cheese and a pinch of nutmeg. Stir mixture constantly until thick.
STEP 5: Pour half the meat sauce into a baking dish, then add alternate layers of dry lasagna, meat mixture and cheese sauce, finishing with the cheese sauce.
STEP 6: Sprinkle with grated parmesan cheese and bake at 200C for 35 minutes.
This is an excellent recipe by one of my favourite cooks, Ina Garten, on foodnetwork.com. Find the original page here.
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
I found this recipe on Facebook. Gonna try it out soon!