Semi-dried Tomato Pesto Pasta with Shrimp

There's a reason it's called 'comfort food'. It's filling, it's delicious, and it's exactly what you need at the end of a hard day (or even, not-so-hard day).

This semi-dried Tomato Pesto Pasta with Shrimp is sure to bring a bit of comfort to those moments when cooking a nice meal is the last thing on your mind.

Here's what you need:
Following on from the Basil pesto base, with a slight twist...
1 1/2 cups picked basil leaves
1/2 cup of semi-dried tomatoes
3 cloves garlic
1/2 cup roasted walnuts
1/4 cup parmesan, grated
1 cup of quality extra virgin olive oil
salt and pepper

250g Pasta (any long pasta will do, I'm using spaghettini)
2 handfuls of fresh shrimp, shelled and deveined

Here's what you do:
Take your pasta and boil it in salted water until aldente. There is no need to put oil in the water - a common misconception to prevent the pasta from sticking. If you want your pasta to not stick together, keep stirring the pasta in the water during the first five minutes of boiling.

Mix all the pesto ingredients together in a food processor and blend until smooth. Take 2-3 tablespoons and place into a mixing bowl. The rest of the pesto can be refrigerated for a few months - just ensure a layer of olive oil covers the top.

Before the pasta becomes aldente, using a sieve, parboil the shrimp in the boiling water then drain and toss into the mixing bowl with the pesto.

Once the pasta becomes aldente, mix it together in the mixing bowl with the pesto and shrimp. Tip: don't drain the pasta before mixing. Using a pair of tongs, quickly remove the pasta from the water straight into the mixing bowl. The residual water helps make the pasta creamier in texture.

Pluck a few basil leaves and serve with alongside a light and fruity Pinot Noir from New Zealand!

Steamed Ginger Silver Perch

This is one of my all-time favourite ways to have fish. Steamed to lock in the juices which make the fish tender and oh so mouth watering. Delicious!

It's also relatively simple to cook :)

Here's what you need (to serve 4):
- 1kg whole fish - I've used Silver Perch for this but it will work just as well with Snapper or any other firm white fish.
- 1/4 cup vegetable stock
- small bunch of spring onion, thinly sliced
- 1/2 cup of coarsely chopped coriander
- 40g ginger, thinly sliced
- 1/3 cup of light soy sauce
- 1 tbps sesame oil
- salt and pepper

Here's what you do:
Peel the ginger and thinly slice - julienne style (ie - like match sticks).

Score the fish on both sides. Sprinkle some salt and pepper on each side making sure to get some into the grooves. Place half the coriander, chopped spring onion and ginger into the belly cavity (I'm assuming, of course, that the fish has been cleaned out :P).

Place the fish on oiled foil and sprinkle some more of the coriander, spring onion and ginger. Fold the foil to create a well and place half the stock and soy sauce over the fish. Place the wrapped fish into a bamboo steamer and steam for about 40 minutes or until cooked - a sharp knife should slide easily into the thickest part of the fish).

Once cooked transfer the fish to a serving dish. Pour the rest of the stock and soy sauce over the fish and sprinkle the rest of the coriander, ginger and spring onion. Drizzle the oil over the top and serve with steaming hot rice!

Maple, Mustard and Soy Salmon with Cauliflower Bake

Earlier tonight Steph wanted to cook dinner. So I let her :P I was mightily impressed with the finished outcome.

Here's what you need (to serve 2):
For the Salmon:

• 2 salmon steaks
• 2tbs Maple syrup
• 2tbs Dark soy sauce
• 1tbs Dijon mustard

For the Cauliflower:

• One head of cauliflower
• 1tbs Plain flour
• 50g salted butter
• 1 handful of grated cheese
  
• 3/4 cup of milk

Here's what you do:
Preheat the oven to 180 degrees Celsius. Chop the cauliflower into bite sized pieces and drop in some boiling water for about 1-2 minutes until soft depending on size. You want the cauliflower to be cooked yet still be firm. In a saucepan melt the butter and mix in the flour until it is lump free. Pour about half the milk in and stir the mixture till smooth. Then add the grated cheese and continue stirring. Add the rest of the milk and if the sauce is still too thick then add a little more.

Pour the sauce onto the cauliflower into an oven proof dish and bake for around 10-15 minutes or until the golden brown.

For the Salmon marinade mix the maple syrup, dark soy sauce and Dijon mustard. Heat a non-stick fry pan and sear one side of the salmon. Brush the marinade on the top of the salmon steak and then turn over, brushing the seared side. Fry each side for about 2-3 minutes, the middle should be medium rare.

Serve together and enjoy :)

Herbed Salmon with Potato Gratin and Beans

One of my favourite dishes that I've been cooking up for a while has been salmon. Steph and I visited the Sirromet Winery a few years ago and had dinner at the adjoining restaurant - Restaurant Lurleens. It's an excellent place to enjoy some fine dining. Anyway, on our first trip I tried the salmon which, whilst being slightly small in portion sizing, was the best fish I had ever tasted.

So, in my usual way, I have tried to emulate that experience.

What you need (to serve 2):
For the Salmon
- 2 Salmon steaks (it's preferable to get the steak fillet rather than the cross section as pictured - but the cross section will do) preferably with the skin on
- 2Tbsp Fresh parsley and rosemary
- 2Tbsp Extra virgin olive oil
- White wine (I used a Sauvignon Blanc - see below)
- salt and pepper

Sides - Potato Gratin and Green Beans
- 4-5 medium sized white potatoes
- half cup cream
- half cup of shredded cheese (I used mozzarella because we had that in the fridge, but I'd recommend a blend of parmesan and mozzarella)
- 1 minced garlic cloves
- salt and pepper to taste

Here's what you do:
Work the parsley, rosemary, olive oil in a mortar and pestle. The idea is to bruise the herbs and help release their own flavours and oils to mix with the olive oil. Add salt and pepper to taste. Spread the Salmon with the herb and oil mix. Place in a shallow dish and pour some white wine into the dish until the steaks are half covered. Refrigerate for an hour.

Whilst you're waiting for the Salmon to marinate, peel the potatoes and then put them in boiling water for about 10 minutes. This will help to soften them slightly. Rinse them out in cool water and slice into then chips about 5mm thick. Layer them in an oven proof dish and with each layer spread some garlic, add some cream, cheese and salt and pepper. Keep doing this until the spuds are used up. Then add a final layer of cream and cheese on top. Place into a preheated oven at 180 degrees for about 20 minutes or until the potatoes can be pierced easily with a sharp knife.

With the green beans remove their ends and pop them into salted boiling water for 5 minutes.

In a very hot non-stick pan fry the salmon steaks skin side down first. This will give your salmon a crispy skin. I think Salmon should be best served medium rare - the middle slightly under done and still fleshy, not flaky. Note: you will not need to add oil to the pan as the Salmon is already quite fatty and will produce a fair amount of oil.

Serve together with some more white wine!

Honey Mustard Chicken Drumsticks

So it's a Sunday evening after a day out at Church, we're both feeling pretty tired and looking forward to our day off tomorrow. What to have for dinner?

I stumbled on this recipe in the 'Best Ever Three & Four Ingredient Cookbook', and since we had the ingredients ready I figured, "Why not?"

What you need (to serve 2):

• 4 Chicken drumsticks (thighs or breast are also good)
• 2 Tbsp wholegrain mustard
• 2 Tbsp honey
• salt & pepper to taste
  

Here's what you do:
Mix the mustard and honey together and add salt and pepper to taste. Brush the chicken drumsticks liberally leaving about one third of the mixture remaining. Pop into a pre-heated oven at 200 Degrees Celsius and cook for about 25-30 minutes. You will need to turn the drumsticks occasionally and re-coat them using the remaining mixture.

I served this dish (as above) with Italian Herbed Potatoes (from a ready packet mix), honey carrots and roasted Roma tomatoes.

Very nice!