Bian Chee (Minced pork with potatoes and carrots)February 18, 2012
Leftover Pit-Roast LambFebruary 28, 2012
Another stress-free pot of grub for dinner … this time it’s a seafood grub! I love cooking pasta in my household, there are always happy takers. Young and old, so whenever I see them starting to give me that droopy food stare at the dinner platter, it’s time for a hearty pasta meal.
I made this sometime ago. Even when I don’t have the time to post doesn’t mean I have not been cooking or keeping record of my food. They are all here, just waiting for the right time to share it with you. As I have promised, simple meals are just the highlights of this hectic year of mine.
1 packet of Bavette No 13
1 small bottle (58gm) of anchovies (minced)
4 sun-dried tomatoes (chopped roughly)
4 cloves garlic (minced)
1 large onion (minced)
1 (390gm) tetra pack of whole stewed tomatoes (mashed)
3 Tbsp Heinz tomato ketchup
12 half shell NZ green mussels (frozen unfortunately)
20 large sea prawns (deveined and shelled, leaving the tail)
8 fresh half shell scallops (also frozen)
1/3 bottle of red wine (the cheaper ones for cooking)
a bunch of chopped parsley
sea salt and pepper
- Defrost the mussels and scallops. Prepare the sea prawns and season with a teaspoon of fine sugar.
- At the same time, boil a pot of water, add a teaspoon of sea salt and cook Bavette pasta No. 13 enough for 4 adults. When cooked, run the pasta under running water to stop the cooking process and toss the pasta in some extra virgin olive oil. Set aside.
- Drizzle a generous amount of olive oil into a saucepan. Pour in the minced anchovies, sun-dried tomatoes, followed by garlic and onions. Stir a while and Â pour in all the mashed stewed tomatoes and tomato ketchup.Â Allow the sauce to simmer for 10 minutes on very low heat.
- Â Add in the seafood, followed closely with the red wine. Bring it to simmer about 8 minutes or till the seafood is cooked, add sea salt and pepper to taste.
- Add the pasta into the seafood sauce, toss well and serve sprinkled with chopped parsley or if preferred, some shavings of cheeses.
How wonderful to be able to cook with fresh mussels and scallops but unfortunately it is difficult to get fresh ones here. My mind floats to Sydney fishmarket, seafood heaven for me.