Posts tagged recipes
We have gotten hooked on Calamares Fritos, how good it is does depend on how fresh the Calamari is. Wonderful out in a bar or restaurant, I wouldn’t advise making it in the van as it will stink you out.
Generally Spanish seafood is incredible and very reasonably priced. I am not very keen on prawns but this recipe has converted me.
Chili Prawn Salad
- 12 Large Prawns unshelled
- 1 tbsp extra virgin olive oil
- 1/2 tsp hot chilli or pepper oil (make your own, see below)
- 1 clove garlic
- 1 lemon
Heat oil in heavy based frying pan till hot. Add prawns, along with pepper oil, garlic and lemon juice. Cook for roughly 10 minutes turning once or twice. The prawns should blacken slightly which gives them a lovely smokey flavour. Serve it up with a salad of your choice.
We bought a bottle of infused chili and pepper oil, it is easy make your own. Find a suitable bottle and add as many dried chilies and peppercorns as desired. Add extra virgin olive oil and place in cupboard to infuse for at least a month. Beware – very hot!!
Chorizo is a Spanish favourite and we have found the flavour varies depending on which bit of Spain you are in. I prefer to use the cooking chorizo in recipes.
Easy Pasta with Chorizo
- 250g pasta
- Can of tomato frito (or just plain old tin toms)
- As much garlic as you like
- Ditto chilli
- 1 chorizo medium sausage or a few small ones
Cook up your pasta as per packet. Fry chorizo in pan turning once, no need to add oil as it should release enough on its own. Once slightly browned add garlic and chilli. Mix in tomatoes to heat and add to cooked pasta.
There is an abundance of wonderful, fresh ingredients in Norfolk. We have tried fresh fish, seafood and in season right now asparagus. Here are a couple of recipes that I made, I haven’t included amounts as I am very much a guesstimate cook.
The local farm shop in Wiveton, Norfolk was selling the offcuts of asparagus spears specifically for making soup.
- Bag of asparagus spears roughly chopped
- Vegetable stock
- Olive oil
Roast the asparagus spears with olive oil and seasoning in a 200 oven for 10 minutes, this gives a smoky flavour to the soup.
Meanwhile heat some butter and a glug of olive oil in a big pot. Soften the leek and garlic then add roasted asparagus. Add enough stock to cover. Bring to boil and simmer for another 10 minutes. Once done use blender or hand tool to liquidize till smooth. Serve immediately with crusty bread. You can also have it cold on a hot day with a squeeze of lemon.
Haddock with Pesto Topping
- Haddock fillet
- Lemon juice
Rub the haddock fillet with garlic. Drizzle a small amount of olive oil over fillet. Mix together breadcrumbs, crushed garlic and a spoon of pesto in a small bowl. Add some lemon juice and seasoning to taste. Cover the haddock fillets with mixture. Cook in a 200 oven for 10-15 minutes until fish flakes. If you like a crispy topping finish off under a hot grill for a couple of minutes. Serve with roasted asparagus and small vine tomatoes.