Pasta With Cherry Tomatoes And Salmon

Fish is expensive compared to other meats here in Western Australia so I love a recipe that allows for the fish to go a bit further! By popping the cooked salmon on top of the pasta it doesn’t disintegrate and disappear and I think looks rather pretty with the smoked paprika covering.

I buy salmon with the skin on, it tends to be cheaper and as it is baked first it’s easy to remove the skin and scrape off the fatty brown meat. The skin also protects the surface of the salmon while it bakes.

The salmon can be cooked ahead of time which is what I do when the weather is so hot!

Serves 6. Use gluten free pasta if needed.

Ingredients

500g dried pasta

400g salmon, 2 fillets, skin on, bones removed

1 teaspoon smoked paprika

salt and pepper

30ml oil

1 red onion, sliced

6 anchovies, drained

a pinch of chilli flakes

350mls passata/sieved tomatoes

300g cherry tomatoes, halved

1-2 tablespoons fresh chopped parsley

Method

Preheat the oven to 190 degrees Centigrade.

Take a large piece of foil and top it with a sheet of baking parchment.

Place the salmon on the parchment, season the salmon with salt and pepper and then sprinkle over the smoked paprika.

First wrap the fish in the paper and then the foil so that it’s completely sealed in the paper.

Pop this package onto a baking sheet and bake for 10 minutes.

Remove from the oven and leave the parcel sealed for 10 minutes.

Once you are ready to cook dinner…..,,

Bring a large pan of water up to the boil and cook the pasta as per the packet instructions.

In a large, I use a 32cm deep frying pan, heat the oil over medium heat, add the onion, anchovies and garlic, cook until the onion is soft, stir in the chilli flakes.

Pour in the passata and cherry tomatoes and stir over a high heat until the tomatoes are beginning to go squishy, around three minutes.

Pour the cooked pasta into the tomato mix, stir well.

Break the salmon up over the pasta and sprinkle with parsley.

 

 

Chicken Meatballs with Hidden Veggies

A great way to use fresh tomatoes, spinach and sweetcorn!

I really like the idea of minimal washing up so do consider cooking the onion and the reusing the pan for the meatballs, think of it as added flavour!

For my gluten free option, I bake a potato while the meatballs are cooking and have a potato topped with the sauce and meatballs.

Serves 6.

Ingredients

3 tablespoons oil

4 onions , diced

3 cloves garlic, chopped

2 tablespoons fresh coriander

2 tablespoons fresh chopped dill

1 teaspoon chilli flakes

500g minced chicken

250g sweetcorn kernels, fresh or frozen

salt and pepper

SAUCE

5 anchovies in oil, drained

pepper, freshly ground

5 large tomatoes, deseeded and diced

50g baby spinach leaves

100g mozzarella, grated

Method

Preheat the oven to 190 degrees Centigrade.

In a large frying pan, heat the oil and add the onions, cook until soft and beginning to colour, add the garlic and cook for 2 minutes.

Spoon 1/4 of the onion mix into a large bowl and set aside to cool.

Add the anchovies to the remaining onions and cook for 1 minute, add the tomatoes.

Spoon the mix into an oven proof dish. Keep the pan on the stove to cook the meatballs.

Once the onions in the bowl have cooled, add the fresh coriander and dill, chilli flakes, chicken, sweetcorn and seasoning, mix well.

Heat the pan to medium high.

Form the meat into meatballs and quickly fry them on all sides to colour them.

Sprinkle the spinach over the tomato mixture and spoon over the meatballs.

Top with the grated cheese and bake, covered, in the oven for 35-45 minutes until the meatballs are fully cooked and then bake, uncovered for 10-15mins to allow the cheese to brown.

To serve, top some hot cooked pasta with a handful of baby spinach, the sauce from the meatballs and then the meatballs themselves.

 

Steak and Bacon Pâté

Whether you call this pâté, paste or spread it is a lovely versatile recipe that can be dressed up or down.

To dress it up, serve in small ramekins topped with melted butter and beautiful bread for dinner parties or dress it down, dolloped on gluten free crackers or as a sandwich filling for the school lunch boxes.

To cook it you need to steam the meat for four hours, until it is falling apart. I use a large 8litre pan and a large Pyrex bowl with a saucer under the bowl to lift it away from the heat source.

As this recipe makes a large quantity of pâté I normally freeze half in two smaller boxes for a later date.

Ingredients

1kg steak, diced

600g bacon, back and middle cuts, diced

8 anchovies in oil, drained

2 teaspoons smoked paprika

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon cayenne powder

Method

You need a large pan, with a lid,  that your heatproof bowl will fit in and a plate or saucer on the base.

Place all the ingredients in the heat proof bowl.

Turn the saucer or plate upside down and place in the base of the pan.

Place the bowl on top of the plate and carefully pour water into the pan, around one third of the way up the bowl.

Cover with a lid and bring up to the boil, allow to simmer for 4hours, covered.

Check the water level regularly, top up with boiling water if needed.

After 4 hours, turn off the heat and allow to cool completely.

Once cool, process the meat in batches until smooth and spoon into ramekins, jars or boxes.