Fettuccini with Garlic & Lemon Buttered Prawns and Mushrooms

Fettuccini with Garlic & Lemon Buttered Prawns and Mushrooms

Servings

Four

Ready In:

About 30 minutes

Good For:

Dinner

Fettuccini with Garlic & Lemon Buttered
Prawns & Mushrooms

Ingredients
  • 1 lb fettuccini

  • 1 lb prawns

  • ½ lb mushrooms, quartered

  • ¼ c butter (approx.)

  • Juice of ½ lemon

  • ½ tsp salt

  • 15 cracks fresh pepper

  • 4 cloves garlic, minced1 c baby spinach

  • 1 c fresh grated Parmesan cheese (approx.)

Step by Step Instructions

Step 1

Put a large pot of salted water on for the pasta and cook to al dente as per package instructions and drain well.

Step 2

Once the pasta is on the go melt a couple of tbsp of butter in a large heavy skillet over medium heat. Add the mushrooms and a bit of salt and sauté until the mushrooms begin to brown, then add the garlic and sauté for 2 – 3 minutes more, until the mushrooms are golden brown. Increase the heat to medium high and add the prawns. Sprinkle with salt and pepper and sauté until the prawns are just cooked – this will take 5 – 7 minutes depending on the size of the prawns.

Step 3

When the pasta is done drain it well and add it to skillet with the prawns and mushrooms (if the skillet isn’t large enough add the contents of the skillet to the pasta in the pot you cooked the pasta in) along with 3 – 4 tbsp of butter (more if you like!) and the baby spinach. Use tongs to toss the pasta through the butter, then give it a taste and correct the seasoning if required.

Step 4

Serve the pasta into 4 pasta bowls and share the prawns and mushrooms overtop (they always fall to the side of the pan when tossing the pasta). Add a generous (2 tbsp at least!) amount of fresh grated Parmesan to the top of each bowl along with a few rounds of coarsely ground fresh cracked pepper, then sit down and enjoy the simple, delicious flavors of the fabulous dinner that you have prepared!

Orange Coriander Baked Salmon with Lime Soy Rice

Orange Coriander Baked Salmon with Lime Soy Rice

Servings

Four

Ready In:

40 min 

Good For:

Dinner

Orange Coriander Baked Salmon with Lime Soy Rice
& Garlic Sautéed Asparagus

Ingredients

Salmon

  • 4 wild caught Salmon Filets or one
    filet large enough for 4 servings
  • 1 Orange, sliced into rounds
  • 3/4 tsp Coriander
  • Salt & Pepper
  • a few sprigs of fresh cilantro, whole
  • Butter

Rice

  • 1 Cup Rice, cooked as per package instructions
  • 3 Tbsp Butter
  • Soy Sauce
  • Juice of 1 Lime
  • ¼ cup fresh chopped Cilantro

Asparagus

  • 1 – 2 Bunches of Asparagus
    (or fresh green beans)
  • 1 Tbsp Butter
  • 2 cloves fresh Garlic, chopped fine

Step by Step Instructions

Step 1

Set oven to 350°and line a baking sheet with a piece of parchment paper that is large enough to wrap your fish in. Place the salmon filet(s) in the center of the pan. Sprinkle with salt, pepper, and coriander. Place orange wheels evenly over the salmon, dot with butter and place a few sprigs of fresh cilantro on top. Wrap the salmon in the excess parchment, close it with a metal clip and pop it into the oven for 20 to 25 min.

Put the rice on at the same time and cook to package instructions.

Step 2

While the salmon and rice are cooking, sauté the asparagus (or beans). Melt the butter in a heavy skillet over medium high heat. Add the garlic and sauté a couple of minutes until it is fragrant, then add the asparagus and sauté until tender crisp – about 10 minutes. If the asparagus is finished before the rice and fish, remove it from the heat and cover to keep warm.

Step 3

When the rice has finished, fluff it with a fork and add the butter, lime juice, a healthy splash of soy sauce, and the cilantro. Mix well, cover, and set aside until the salmon has finished.

When the salmon is done unwrap it and discard the cilantro. Place 1 piece of salmon on each of 4 plates. Side with rice and asparagus. Top each piece of salmon with an orange wheel and a sprinkle of cilantro. Now sit down and enjoy a dish that immediately became a fave in this house!

Westcoast Chowder with Cheese Scones

Westcoast Chowder with Cheese Scones

Servings

Four

Ready In:

45 min – 1 hr

Good For:

Dinner

Westcoast Chowder with Cheese Scones

Ingredients
  • 1 tin (142g) baby clams, including the juice they are packed in
  • ½ lb salmon filet
  • ½ lb cod filet, pin bones tweezed out
  • 6 slices thick cut bacon, cut into bits
  • 1 large onion, chopped
  • 6 carrots, chopped
  • 2 sticks celery, chopped
  • 4 potatoes, peeled and chopped (1/2” cubes)
  • 1 bay leaf
  • ½ tsp salt
  • 15 cracks fresh black pepper
  • 1 tsp fennel seeds
  • 1 cup cream (or milk)
  • Prepare your fresh cheese scones while the chowder simmers. The recipe is right here!
  • Pressed for time or just not into it? Purchase 4 cheese scones (or your favorite savory scones)

Step by Step Instructions

Step 1

Place the bacon in a large, heavy Dutch oven over medium heat and crispify the bacon. You want the bacon fairly crisp for this application – nobody likes chunks of soft, wimpy bacon in their chowder… When the bacon is about ½ as crisp as you like, increase the heat to medium high, add the onions and sauté until the bacon is crisp (but not burnt) and the onions are beginning to brown on the edges. This process will take a good 10 minutes.

Step 2

When the bacon and onions are done remove the pot from the heat and set it on an angle (place a spoon under one side) and push the bacon and onions to the high side of the pan to allow the excess fat to drain away. Use a spoon to remove most of the rendered bacon fat, but do leave a little behind as it brings great flavor to the chowder.

Step 3

Once the excess fat has been removed add the potatoes and celery to the pot and sauté for 2 minutes, then increase the heat to high and add the carrots and the clams, along with the juice that the clams are packed in. Use the tin from the clams and add 2 tins full of water to the pot. Cover the pot and boil for 10 minutes, lower the heat to medium then add the 2 filet of fish (whole – they will break up as the chowder simmer and we will fish the salmon skin out later) to the pot and simmer uncovered for 20 minutes (as the cod simmers any pin bones that you missed with likely pop up and you can easily pull them out at this time).

Step 4

Once the chowder has simmered for 20 minutes add the cream and lower the heat. It is important to keep the chowder under a boil once the cream has been added to avoid separation. Add the fennel seeds and stir gently to break up the fish filets. Give the chowder a taste and correct the seasoning if required.

Step 5

Let the chowder simmer for as long as you like – the longer the better as the flavors have more time to mingle and get acquainted. That said, once it has been simmering for at least 30 minutes in total, it’s good to serve – so 10 minutes after you add the cream is just fine!

Step 6

When you are ready serve the chowder into soup plates along with a plate of warm cheese scones. I know you will love this family recipe that we have been perfecting and serving up for dinner for generations!

Baked Salmon with Lemon Pepper Buttered Pasta & Tomato Onion Salad

Baked Salmon with Lemon Pepper Buttered Pasta & Tomato Onion Salad

Servings

Four

Ready In:

About 40 minutes

Good For:

Dinner

Baked Salmon with Lemon Pepper Buttered Pasta
& Tomato Onion Salad

Ingredients
  • 1 filet of salmon, large enough for 4 servings

  • ½ a lemon cut into wheels

  • A few curls of butter

  • Salt & pepper

    Pasta

  • ½ lb pasta, (I used pappardelle, but any kind will do – use your favorite!)

  • ¼ c butter

  • Juice and zest of ½ a lemon

  • Salt to taste

  • 20 cracks of fresh black pepper

  • Fresh grated Parmesan, to garnish

    Salad

  • 3 Roma tomatoes, cut into rounds

  • ½ small onion, thinly sliced

  • 5 fresh basil leaves, chiffonade

  • ¼ tsp salt

  • 10 cracks fresh black pepper

  • Pinch of dry basil

  • Pinch of Oregano

  • Drizzle of olive oil

  • Drizzle of balsamic vinegar

Step by Step Instructions

Step 1

Set the oven to 350°and line a baking sheet with a piece of parchment large enough to wrap all around the salmon (like an envelope). Place the salmon in the center of the parchment sheet, sprinkle with salt and pepper and scatter the lemon wheels over top. Place a few curls of butter over top of the lemon, then wrap the parchment around the salmon, close it with a metal clip and pop the salmon into the oven for 20 minutes.

Step 2

Put a pot of water on for the past and cook to al dente as per package instruction. 

Place all salad ingredients into a shallow bowl, toss gently, and let the salad marinate until dinner is ready.

Step 3

When the pasta is al dente drain well and return it to the pot. Add the butter, lemon juice and zest, salt, pepper and toss gently until the pasta is evenly coated. Cover and set aside on a warm spot on the oven until the salmon is ready.

Step 4

When the salmon is done cut it into 4 pieces and serve over 4 plates. Add a serving of pasta to each plate along with a serving of tomato and onion salad (toss the salad gently before serving). Sprinkle fresh Parmesan generously over the pasta, then sit down and enjoy the quick and delicious dinner you have prepared!

Baked Salmon in Coconut Lemon Cream with Roasted Potatoes & Wild Mushrooms

Baked Salmon in Coconut Lemon Cream with Roasted Potatoes & Wild Mushrooms

Servings

Four

Ready In:

just over 1 hour

Good For:

Dinner

Baked Salmon in Coconut Lemon Cream with
Roasted Potatoes & Wild Mushrooms

Ingredients
  • 1 large filet of Salmon (enough to feed 4 peple)
  • 4 potatoes, cubed
  • Drizzle of olive oil
  • Sprinkle of salt, pepper, and garlic granules
  • ¾ lb porcini mushrooms, roughly chopped (any kind of mushroom you like will be just fine)
  • Butter, salt, and garlic granules to sauté mushrooms,
  • 4 c salad greens
  • ½ c cherry tomatoes, quartered
  • 1/3 English Cucumber
  • Olive oil and Apple cider vinegar to dress the salads
  • 1 (400ml) tin coconut cream (or full fat coconut milk)
  • Splash of soy sauce
  • 1 lemon, juiced
  • 1 lemon, cut into wheels
  • Fresh tarragon, to garnish (optional)

Step by Step Instructions

Step 1

Set the oven to 350°and line a baking sheet with parchment.

Place the potatoes into a bowl, drizzle with olive oil, sprinkle with salt, pepper, and garlic granules then pour the potatoes onto the baking tray and pop them into the oven for 50 – 60 minutes, until tender and golden on the edges. Cooking time will vary depending on the size of the potato cubes. Set a timer for 30 minutes so that you can coordinate time for the salmon.

Step 2

Place the salmon filet on another baking tray lined with a piece of parchment that is large enough to wrap around the salmon like an envelope. Sprinkle the salmon with salt and pepper, arrange the lemon wheels on top, then close the parchment around the salmon and secure it with a metal clip. Set aside.

When the potatoes have been in the oven for 30 minutes pop the salmon into the oven with them. The salmon will take about 20 minutes to be done to perfection so mind your timing.

Step 3

Once the potatoes are in the oven get the mushrooms and sauce on the go. Melt a bit of butter in a heavy skillet over medium heat. When the pan is hot add the mushrooms, salt, and garlic granules and sauté until the mushrooms become golden on the edges then set the heat to low to keep the mushrooms warm until you serve.

Step 4

Place the coconut cream into a small pot over medium heat and mix until smooth. Add the lemon juice and a splash of soy sauce and mix well. When the sauce reaches a soft boil, set the heat to low to keep warm.  If the sauce is too thin bring the heat back up to a soft boil and whisk in a teaspoon or so of corn starch to thicken it up.

Step 5

When the salmon and potatoes are done share the greens over 4 plates. Scatter tomatoes and cucumber over top and drizzle with olive oil and apple cider vinegar. Unwrap the salmon and cut it into 4 pieces and serve alongside the salad. Add a serving of roasted potatoes to each plate and top the potatoes with sautéed mushrooms. Ladle a generous scoop of coconut lemon sauce over the salmon then sit down and enjoy the outstanding dinner that you have created!

Spiced Prawn Stir Fry

Spiced Prawn Stir Fry

Servings

Four

Ready In:

About 35 minutes

Good For:

Dinner

Spiced Prawn Stir Fry

Ingredients
  • 1 lb prawns, shelled and deveined
  • 2 – 3 tbsp butter for stir fry
  • 4 cloves garlic, minced
  • 2” fresh ginger, minced
  • 4 bay leaves
  • ½ tsp turmeric
  • 1 tsp cumin
  • 1 tsp mustard powder
  • ½ – 1 tsp chili flakes
  • ¾ tsp salt
  • 1 onion, cubed
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 c small button mushrooms, whole
  • 4 Roma tomatoes, cubed
  • ¾ c water
  • 2 small bunches baby bok choy, chopped (or 1 c baby spinach, whole)
  • Juice of 1 lime
  • 4 lime wedges, to garnish
  • ½ c cilantro, roughly chopped, to garnish
  • 1 c jasmine rice

Step by Step Instructions

Step 1

Put the rice on and cook to package instructions.

Melt the butter in a heavy skillet over medium high heat and sauté the bay leaves, garlic, and ginger for 1 minute, until fragrant. Add the onions, mushrooms, and peppers, and sauté 5 minutes more, until the onion starts to brown, then add the tomatoes, salt, turmeric, mustard powder, cumin, and chili flakes along with ¾ c water and keep on high heat, stirring constantly until the sauce begins to thicken at the bottom of the pan.

Step 2

Add the prawns and lower the heat to medium, stirring gently until the prawns are cooked through – about 5 minutes, then add the bok choy (or spinach) and the lime juice, mix well, turn off the heat and let the greens wilt.

Step 3

Add a serving of rice to ½ of 4 shallow bowls and serve the stir fry alongside and scoop any sauce remaining in the pan over the rice. Sprinkle each dish with fresh cilantro and a few cracks of fresh black pepper. Place a lime wedge on each plate and then enjoy the beautiful flavors you have brought together in this meal!

Orange Miso Garlic Prawns

Orange Miso Garlic Prawns

Servings

Four

Ready In:

About about 40 min

Good For:

Dinner

Orange Miso Garlic Prawns

Ingredients
  • 1 lb prawns, cleaned and deveined

  • 1 large head bok choy

  • 2 cloves garlic, finely minced

  • 1 onion, cut into thin slices

  • 4 green onions (separated greens and whites) greens chopped fine, white part cut into 2” pieces

  • ½ c cherry tomatoes, halved

  • 1 ½ c jasmine rice

  • 2 c salad greens

  • Sesame seeds, to garnish

  • Sesame oil to sauté

    Sauce

  • Orange zest from ½ a large orange

  • Juice of 1 large orange (about ½ c)

  • 2 generous tbsp miso paste

  • ½ c water

  • 2 tbsp honey

  • 2 tbsp apple cider vinegar

  • ½ tsp chili flakes

  • 10 cracks fresh black pepper

Step by Step Instructions

Step 1

Put the rice on and cook as per package instructions.

Place all sauce ingredients into a bowl and whisk until well combined then set aside.

Step 2

Add a drizzle of sesame oil to a large heavy skillet over medium high heat. Spread the oil evenly over the pan then sauté the prawns for about 1 minute per side then remove the prawns from the pan when they are bright pink and almost cooked through.

Step 3

Add a little more oil to the pan along with the onions and garlic and sauté for 2 or 3 minutes until the onions are translucent and the garlic is fragrant.

Add the bok choy and tomatoes and sauté until the tomatoes begin to soften then add the sauce and increase the heat to high, bring the sauce to a gentle boil until it begins to thicken then lower the heat to medium and add the prawns back to the pan and heat them through – just a few minutes.

Taste your sauce and adjust seasoning if required then remove the pan from the heat.

Step 4

Share the salad greens to one side of 4 shallow bowls and serve rice to the other side of the bowls. Share the orange miso prawns and sauce over the greens and rice, scatter with green onion and sprinkle with sesame seeds, then sit down and enjoy the delightful flavors of the amazing dinner you just created!

Prawn & Cod Moqueca (fish stew)

Prawn & Cod Moqueca (fish stew)

Servings

Four

Ready In:

about 45 minutes

Good For:

Dinner

Prawn & Cod Moqueca

Ingredients
  • 1 ½ c jasmine rice

  • 1 lb prawns, shelled & deveined

  • ½ lb cod

  • 2 limes – 1 juiced the other cut into wedges

  • 1 yellow pepper

  • 1 red pepper

  • 1 c cilantro, roughly chopped

  • 3 green onions, chopped (set aside the chopped green tops for garnish)

  • 1 leak (including the green top) chopped

  • 1 onion, chopped

  • 1 tbsp Garlic granules

  • 1 tbsp paprika

  • ½ tsp chili flakes (more if you like!)

  • 1 tsp Salt

  • 10 cracks fresh black pepper

  • 1 400 ml tin coconut milk

  • 1 large tin (796 ml) peeled tomatoes (chopped) and half the juice

  • Olive oil and a sprinkle of salt and pepper for the seafood

  • Olive oil for sauté

Step by Step Instructions

Step 1

Rinse the prawns and cod in cold water and pat dry. Cut the cod into large chunks and place it, along with the prawns, into a large bowl, drizzle with olive oil and lime juice and sprinkle with salt, pepper, and garlic granules. Mix well until everything is evenly coated, then pop the bowl into the fridge until you are ready to add it to the stew.

Step 2

Pour a good drizzle of olive oil into a Dutch Oven and sauté onions, leeks, and the white portion of the green onions over medium heat until onions begin to turn translucent. Then add peppers and sauté a few minutes more until peppers begin to soften. Add the paprika, chili flakes, salt and fresh cracked pepper and sauté for a minute more, then add the tomatoes along with half the juice, simmer for 5 minutes, and then stir in the cilantro.

Step 3

Time to put the rice on – prepare to package instructions.

Next, place the seafood on top of the vegetables in a single layer and use a large spoon to scoop some of the vegetables on top of the fish, then pour the coconut milk over top of everything and bring up the heat to a gentle boil. As soon as the stew begins to boil cover, reduce the heat and let it simmer for 15 minutes.

Step 4

When the rice and stew are done serve rice into large soup plates and ladle the stew over top. Sprinkle with green onion tops, serve with lime wedges, and enjoy!!

Pappardelle in Smoked Salmon Cream

Pappardelle in Smoked Salmon Cream

Servings

Four

Ready In:

about 40 minutes

Good For:

Dinner

Pappardelle in Smoked Salmon Cream

Ingredients
  • 1 lb pappardelle (fettuccini or linguine will do just fine if pappardelle is not available)
  • 1 c (about 1/2 a pound (or more!)) cubed smoked salmon (more if you like!)
  • 2 – 4 c whip cream (depending on how saucy you like your pasta)
  • 4 cloves garlic, minced
  • ½ tsp salt
  • 20 cracks fresh black pepper
  • 1/3 c fresh grated Parmesan cheese plus more to garnish
  • Capers, (optional) to garnish

Step by Step Instructions

Step 1

Put a large pot of salted water on to boil for the pasta and cook the pasta to al dente as per package instructions.

Add a bit of olive oil to a heavy, skillet over medium heat and sauté the garlic until fragrant – a minute or two. Add the cream, salt, and pepper and bring the cream to a hard boil, stirring gently as the sauce begins to reduce.

The amount of time it will take to reduce will depend on how much cream you use. If you want a nice light cream sauce use 2 cups of cream. If you want your pasta heavily coated in cream sauce, use 4 cups (1 liter) of cream. Two cups of cream will start to reduce in about 5 minutes, 4 cups in about 10 minutes.

Step 2

When the cream has thickened and reduced by about one third, stir in the Parmesan and smoked salmon and lower the heat to maintain a gentle simmer until the pasta is done. The sauce will continue to thicken – if you want it thicker bring up the heat, stirring gently, and let it reduce to your liking.

Step 3

When the pasta is al dente drain it well, add it to the skillet with the cream sauce and toss the pasta gently through the sauce until it is well coated.

Serve the pasta into shallow bowls and scatter capers (optional) overtop. Sprinkle with a generous amount of fresh grated Parmesan and a little fresh cracked pepper then sit down and enjoy this decadent and delicious dinner!

Salmon in Coconut Curry Cream

Salmon in Coconut Curry Cream

Servings

Four

Ready In:

about 45 minutes

Good For:

Dinner

Salmon in Coconut Curry Cream

Ingredients
  • 1 lb salmon filet, cut into 2” strips
  • 2 cloves garlic, minced
  • ½ c cherry tomatoes, halved
  • 1 tsp coconut oil
  • 1 tin (400ml) coconut cream or full fat coconut milk
  • 2 tbsp mild curry paste (Patak’s is great – or substitute a tsp or 2 of curry powder to your taste)
  • Salt and pepper to taste
  • 4 medium potatoes, cut into wedges
  • Salt, Pepper, and a drizzle of olive oil
  • 2 crowns broccoli, cut into large florets
  • Fresh grated Parmesan for the potatoes
  • ½ lemon cut into 4 wedges
  • 10 leaves fresh basil, chiffonade

Step by Step Instructions

Step 1

Set oven to 375°and line a baking sheet with parchment paper. Place potato wedges into a bowl, drizzle with olive oil and sprinkle with salt and pepper. Toss well until potatoes are evenly coated then pour the potatoes onto the baking sheet in a single layer and pop the potatoes into the oven for about 40 minutes, until they are tender and golden on the edges.

Step 2

When the potatoes have been in the oven for 20 minutes melt 1 tsp coconut oil in a heavy skillet over medium heat and sauté garlic until fragrant, about 2 minutes. Add cherry tomatoes and sauté a few minutes more, then add the coconut cream and bring to a boil until the coconut cream begins to reduce a bit, then add curry paste (or powder), salt, and pepper, and mix gently to combine.

Step 3

Add the salmon to the pan and maintain the sauce at a moderate boil for about 10 minutes, turning once to ensure even cooking on both sides, until the salmon is becoming flaky at the edges, then turn the heat to low until the potatoes and broccoli are done.

Step 4

Once the salmon has been added to the pan place the broccoli into a steaming pot over high heat and steam until the broccoli is bright green and tender crisp, then remove from the heat, pour the water out of the bottom of the steamer and cover the broccoli to keep warm until you are ready to serve.

Step 5

When everything is done, gently stir the fresh basil into the coconut cream, then share the potatoes and broccoli over 4 plates and serve the salmon alongside. Drizzle a generous amount of coconut curry cream sauce over the salmon (it’s great on the potatoes and broccoli also!) then scatter each plate with fresh grated Parmesan cheese. Add a lemon wedge to each plate, serve and enjoy!

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