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CHILLI PRAWN
PENNE
This combination of prawn tails, spicy
tomato sauce and penne is perfectly partnered by an Argentinian Chardonnay
Serves 4
350g/12oz dried penne
2 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 red chilli, deseeded and finely chopped
1 x 400g can chopped tomatoes
4 fresh tomatoes, roughly chopped
225g/8oz peeled tiger prawn tails
Salt and freshly ground black pepper
Good squeeze of lemon juice
Few drops Tabasco sauce
1 tbsp finely chopped fresh parsley
Few drops chilli oil to garnish
Cook penne for 12 minutes or according to packet instructions until just al
dente, meaning that it retains some bite.
Meanwhile make the tomato sauce. Heat
olive oil in a pan and fry onion with garlic and chilli until soft but not
brown. Add canned and fresh tomatoes then bring to bubbling. Simmer for 5
minutes, add prawns and continue simmering until prawns are pink and cooked
through. Season and add lemon juice and Tabasco sauce.
Drain penne and toss with prawns and
sauce. Heap on to warmed plates. Sprinkle with parsley and drizzle a few drops
of chilli oil around to serve. Preparation time: 15
minutes, plus chilling
Cooking time: approx 20 minutes
Approximate nutritional values per person:
400 calories, 20g protein, 10g fat, 62g carbohydrate
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PENNE CON
FUNGHI
Penne and mixed mushrooms flavoured with balsamic vinegar. A truffly Barolo
from Italy has the character to match this strongly flavoured dish
Serves 4
450g/1lb mixed mushrooms, including shiitake, flat and oyster
350g/12oz dried penne
3 tbsp sunflower oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 tbsp balsamic vinegar
Salt and freshly ground black pepper
Olive oil for drizzling
50g/2oz fresh Parmesan, in one piece
Start by preparing the mushrooms. Trim stalks and wipe mushrooms with
kitchen paper. Roughly slice shiitakes if large, otherwise leave whole. Slice
flat mushrooms across into thin slices, and roughly tear oyster mushrooms.
Cook penne in lightly salted boiling water until al dente. Meanwhile, heat 2
tbsp sunflower oil in a pan and fry onion with garlic until soft but not brown.
Add remaining 1 tbsp sunflower oil and mushrooms then toss around for about 5
minutes, or until softened. Add balsamic vinegar and bring to bubbling to
reduce slightly. Season.
Drain penne then drizzle with olive oil and heap into bowls. Top with mushrooms
and pan juices and roughly crumble Parmesan over to serve.
Preparation time: approx 15minutes, including time for
cooking penne
Cooking time: aprox 15 minutes
Approximate nutritional values per person:
414 calories, 15g protein, 16g fat, 58g carbohydrate
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SUMMER SALMON
SALAD
Enjoy a crisp white wine from Valencia in Spain with this buffet dish of pasta
with salmon and peas in a lime and dill dressing
Serves 4
350g/12oz skinless salmon fillet
150ml/ 1 /4 pt fish stock
175g/6oz fresh peas, podded weight
350g/12oz cooked dried penne
6 spring onions, trimmed and finely sliced
For the dressing
1 tsp Dijon mustard
Juice and zest of 2 limes
Salt and freshly ground black pepper
1 tbsp chopped fresh dill
4 tbsp extra virgin olive oil
Salt and freshly ground black pepper
1 tbsp chopped fresh dill
Poach salmon in stock until cooked through. Drain and cool. Break flesh into
large chunks and place in a bowl. Blanch peas in lightly salted boiling water.
Drain and refresh under running cold water. Drain again and add to salmon with
cooked penne and spring onions.
For the dressing, mix mustard with lime juice and zest. Whisk in oil, season
and add dill. Pour over salad and toss well before serving.
Preparation time: approx 15 minutes
Cooking time: approx 10 minutes
Approximate nutritional values per person :
352calories, 20g protein, 24g fat, 23g carbohydrate
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PASTA
FLORENTINE
Go for a white San Gimignano from Tuscany with this gratin of spinach and
smoked haddock
Serves 4
275g/10oz dried penne
350g/12oz smoked haddock fillet
150ml/ 1 /4 pt fish stock
1 x 20ml jar Normandy crème fraîche
100g/4oz ready prepared baby spinach leaves
100g/4oz canned drained sweetcorn kernels
Salt and freshly ground black pepper
3 tbsp fresh white breadcrumbs
1 tbsp grated mature Cheddar cheese
Cook penne in boiling water until al dente. Drain, return to pan and
reserve.
Poach haddock in stock until cooked through. Drain, remove skin and flake
flesh, removing any bones. Add to penne, pour over crème fraîche
and heat over a medium flame. Add spinach and sweetcorn and stir through until
spinach is wilted. Season and spoon into individual flameproof gratin dishes.
Sprinkle with breadcrumbs and Cheddar then cook under a preheated grill until
top is browned.
Preparation time: approx 20 minutes
Cooking time: aprox 30 minutes
Approximate nutritional values per person:
558calories, 28g protein, 29g fat, 55g carbohydrate
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