Well this episode is an adventure and a half. Strap yourselves in folks, we are taking you to the markets! And this is the meal we got inspired to cook.
Seafood pasta
-INGREDIENTS-
Packet of pasta of your choosing (we got fresh pasta made with saffron and chilli)
4-5 handfuls of uncooked prawn cutlets (or frozen prawns)
1-2 tubes of calamari (optional)
5 zucchini’s
5 (voluptuous) garlic cloves, minced
Punnet of cherry toms
zest and juice of 1 lemon
glug of white wine (we used white wine vinegar, but go for the wine if you have it)
bunch of parsley
olive oil
-RECIPE-
1. Pot of water on to boil
2. Heap up a giant saucepan with a generous glug of oil
3. Pan sizzle your prawns until they start to lightly turn pink, flip and repeat, then push to the side.
4. Add your GIANT pile of zucchini and saute away. Cook for a few minutes and allow the zucchini to sweat and soften. (don’t forget to season)
5. Add in your minced garlic and toms and combine together. Cook for a further 5-10 minutes allowing the zucchini to almost fall apart and the tomatoes to burst as they cook.
6. Add in the calamari and white wine if you are using it and cook for a further few minutes.
7. Head back to your pot of boiling water and salt the crap out of it. Pop in your fresh pasta. (if you are using packet pasta- cook as per instructions and allow more time)
8. Now back to the sauce! Zest in your lemon and sprinkle in the parlsey and stir away.
9. When the pasta is just about to reach al dente (still has a chew to it) scoop it up and add it into the sauceopan with the sauce. Add in a good ladle of the pasta water too.
10. let it simmer and thicken, add in a good knob’o butter and make it shine.
11. Finally squeeze in the juice of the lemon.
12. Then make your parsley chips. In your smallest saucepan, heat up some oil, about 1cm thick. ( to check if the oil is ready, flick some water into the oil, if it pops and crackles, its ready!) Chuck in the parley and watch it like a hawk. It will only take a minute or two before you need to scoop it up and drain on paper towel. Salt GENEROUSLY.
13. Serve and eat and drool and cry and enjoy.
Well this episode is an adventure and a half. Strap yourselves in folks, we are taking you to the markets! And this is the meal we got inspired to cook.
Seafood pasta
-INGREDIENTS-
Packet of pasta of your choosing (we got fresh pasta made with saffron and chilli)
4-5 handfuls of uncooked prawn cutlets (or frozen prawns)
1-2 tubes of calamari (optional)
5 zucchini’s
5 (voluptuous) garlic cloves, minced
Punnet of cherry toms
zest and juice of 1 lemon
glug of white wine (we used white wine vinegar, but go for the wine if you have it)
bunch of parsley
olive oil
-RECIPE-
1. Pot of water on to boil
2. Heap up a giant saucepan with a generous glug of oil
3. Pan sizzle your prawns until they start to lightly turn pink, flip and repeat, then push to the side.
4. Add your GIANT pile of zucchini and saute away. Cook for a few minutes and allow the zucchini to sweat and soften. (don’t forget to season)
5. Add in your minced garlic and toms and combine together. Cook for a further 5-10 minutes allowing the zucchini to almost fall apart and the tomatoes to burst as they cook.
6. Add in the calamari and white wine if you are using it and cook for a further few minutes.
7. Head back to your pot of boiling water and salt the crap out of it. Pop in your fresh pasta. (if you are using packet pasta- cook as per instructions and allow more time)
8. Now back to the sauce! Zest in your lemon and sprinkle in the parlsey and stir away.
9. When the pasta is just about to reach al dente (still has a chew to it) scoop it up and add it into the sauceopan with the sauce. Add in a good ladle of the pasta water too.
10. let it simmer and thicken, add in a good knob’o butter and make it shine.
11. Finally squeeze in the juice of the lemon.
12. Then make your parsley chips. In your smallest saucepan, heat up some oil, about 1cm thick. ( to check if the oil is ready, flick some water into the oil, if it pops and crackles, its ready!) Chuck in the parley and watch it like a hawk. It will only take a minute or two before you need to scoop it up and drain on paper towel. Salt GENEROUSLY.
13. Serve and eat and drool and cry and enjoy.