Fasta Pasta

Pasta is such a fantastic versatile food..  It's food for all the family from the biggest down to the tiny tots…  

Basic Rules… 

• Don’t Overcook it…
• Fill up the pot with lots of boiling water
• Fresh Pasta only 3/5 mins – take the taste test
• Dried  - up to 20 mins – take the taste test
• Drain when cooked and toss with a little olive oil if not using immediately.  You can reheat pasta while tossing in a sauce..  

Penne or Fusilli Pasta salad… 

When I cook pasta I always throw in a bit extra to use for pasta salads or to pop into soups, it’s the handiest staple to have cooked in a container in the fridge..  simply drain when cooked rinse in cold water, shake to dry and drizzle with olive oil.

• Cold pasta, little basil pesto, chopped grilled red peppers, garden peas, little cubes of feta cheese.
• Cold pasta, chopped chicken breast, baby spinach, cherry tomatoes, drizzle of chilli oil.
• Cold pasta, chopped sugar snap peas, broccoli, flaked salmon or tuna, light chilli mayo.

Sauces are what makes pasta dishes great!

From a Basic Tomato you can also make tomato & basil, Creamy tomato, Spicy tomato Arrabiata

Creamy Sauce, Carbonara, Smoked Salmon, pinenuts, spinach & roast red peppers

Sometimes the simple things are the most special… 

Use any fresh or dried pasta shapes… 

• Melt Real butter, 1 tbls of sage, basil or flat leaf parsley & grated parmesan cheese.
• Roast butternut squash cubes, fresh sage, real butter & parmesan
• Homemade Tomato sauce, Frozen peas & grilled bacon, parmesan

Last night's dinner - quick birthday dinner for a friend…  

Sunblushed tomato ravioli filled with ricotta

1 courgette

1 handful of sugar snap peas

1 handful of chorizo sausage

2 tablespoons of fresh basil pesto

half a glass of white wine

4 tablespoons of cream 

Chop the courgette into small cubes, and also the chorizo sausage, pop a little olive oil into a deep non-stick sauté pan or wide saucepan, heat and pop the courgette and chorizo into the pan, cook until the courgette has turned a nice glossy colour possibly 5 mins.  Pop in the wine cook for 3 mins add the cream and pesto…  pop in the chopped sugarsnap peas.   Meanwhile cook pasta for about 3 mins – drain pasta and add to sauce pot..  combine well and serve in a large bowl straight to the table..  

I served it with a baby spinach salad & crusty ciabatta bread…   Enjoy!

Fantastic Sauces

Basic Tomato Sauce

2 tablespoons of olive oil

1 red onion finely chopped

2 cloves of garlic

2 x 400g (140z) can of plum tomatoes

1 teasp of caster sugar

½ cup dry white wine

salt & pepper to season

1. Heat the oil in a pot and add the onion & cook for about 5 mins  pop in the garlic and continue to  cook for about another 2 minutes.. turn the heat down to ensure you don’t burn them..
2. Whiz the plum tomatoes and add them with the wine to the pot..
3. Bring to the boil and reduce to a simmer for about half and hour with the lid off the pot…

This basic sauce freezes brilliantly and will keep in your fridge for ages if kept in a sterilized jar.  Its delicious just by itself with some Penne Pasta and some shavings of Parmesan or as the basis for Bolognese sauce or Lasagne…

Tomato & Basil sauce… just add 3 tablespoons of fresh torn basil just before tossing into hot pasta.. with lots of parmesan. 

Broccoli, lemon and pinenut penne

Serves 2

4 Stalks Tenderstem broccoli, chopped

2 tbsp, pinenuts toasted

1  Lemon, zest and juice

Salt and freshly ground black pepper 

3 generous handfuls penne pasta

1 cup of cream

grated parmesan, to serve

1. Melt the butter in a saucepan, add the broccoli and pine nuts and fry gently for three minutes. Add the cream lemon zest and juice, season well with salt and freshly ground black pepper bring up to the boil and then remove from the heat.
2. Cook the penne according to the packet instructions and drain, leaving a little of the cooking liquid in the pan. Add the broccoli mixture to the cooked penne, combine well
3. To serve, spoon into a serving bowl and scatter with grated parmesan.

Penne with spinach, pinenuts & roast red peppers

Serves 4

3 Roast Red Peppers

3 tbls of pinenuts

3 handfuls of baby spinach

6 handfuls of Penne pasta

1 ½ cups of cream

½  cup of parmesan cheese

2 egg yolks

salt & pepper

1. Beat egg yolks together with cream & parmesean.. season with salt and pepper.
2. Wilt the spinach, pop into a small pot with a tbls of boiling water, cover & cook until wilted.
3. Toast the pinenuts on a non stick pan until lightly browned.
4. Slice up the peppers into strips
5. Pop the penne into a sauce pan and cover with boiling water – cook until aldente..
6. Pop the egg mixture into a small pot and heat gently
7. Drain the Penne, pop back into the pot 
8. Toss the sauce, spinach, pinenuts & roast peppers through the pasta over a low heat.

Serve immediately in bowls with some extra parmesean…

Use the same method to make carbonara…. Use cooked bacon, sautéed mushrooms in lieu of spinach, pinenuts & roast peppers..

Know your Parmesan Cheese…

Grana Padano -  Parmigiano Reggiano  & the Cheapies….

• Parmesan cheese & Grana Pandano are iconic hard cheese originally from Italy, they are made using traditional methods as both cheeses have been produced since the middle ages.. widely used and produced all over the world.
• Within Europe, Parmesan cheese is a protected cheese which means the manufacture of these cheeses are governed by rules & regulations..
• Protected method in a geographic area of Italy can be labeled as Parmesan cheese. 
• Parmesan cheese is referred to by its Italian name: Parmigiano-Reggiano, a reference to the regions in which the cheese is produced. To bear the Parmigiano label, Parmesan cheese must be made from cow's milk between May and November in Modena, Parma, Reggio Emilia, or parts of Bologna and Mantova. The cows are fed a diet of grain & grass – no silage or antibiotics, whereas Grana Pandano can be made in many more regions, the feeding regulations are not as strict..
• The cheese is traditionally made by mixing whole morning milk with skimmed milk from the previous evening. Both cheeses are moulded with a stencil, indicating where and when it was made. 
• The cheese is soaked in a brine bath and then aged for a minimum of two years before being graded for sale.
• Buy these cheeses in a whole wedge, rather than pre-grated, as the wedge will hold flavour and texture better, and will not dry out as fast… 

Fish!!

Fish has long been recognised as one of nature’s healthiest foods and with its rich package of nutrients it is one of the few foods that can truly be called a super-food.

You need to eat fish at least once a week to get the full benefit for your heart. It also has other benefits for your well being, and this is why nutritionists recommend that we eat fish twice a week. This should include at least one oil-rich fish – such as mackerel, herring, trout and salmon.

Oil-rich fish is an excellent source of beneficial Omega 3 oils, which can help to prevent blood clots, keep the rhythm of your heart healthy, and may help to lower blood pressure. Fish can also help to develop healthy nervous system, eyes and skin.

Guide to Buying Fish

Pay your local Fishmonger a visit they are certainly the experts and will be more than happy to help you understand what fish is in season and what fish is the best value for money.

Don’t be afraid to ask for advise from your Fishmonger and they are usually more than happy to bone, fillet or skin fish which is very helpful.

How do I know Fish is Fresh?

Choose whole fish with bright, prominent shining eyes,

bright red or pink gills, distinct skin colour and above all has a clean fresh “Sea Smell”   Fresh Fish doesn’t have a strong “Fishy Smell” 

Fillets of fish should be translucent in colour and have no signs of discoloration

Storing Fish

Pop fresh fish in the fridge as soon as possible, it’s a good idea to remove it from plastic and pop into a container with a lid. 

Some fishmongers have specialist foil pouches, which are great for storing fish.

Fresh Fish in good condition will last up to 48 hours in your fridge  

Freezing Fish

All fish can be successfully frozen.

Fresh white fish can be frozen for a maximum of 6 months.

Oil-rich fish is best if used within 3 months. 

Mackerel, Herring, Trout Or Salmon 

Do not freeze previously frozen fish.

Cooking Fish

Fish is a very versatile food and can be cooked in many

different ways. In most recipes a similar fish can be

substituted for another. Whiting, hake and haddock are

good examples of this.

Fish cooks quickly so take care not to overcook.

When cooked, fish loses its translucent look and will

flake easily.

A good rule of thumb is to allow 10 minutes per 2.5cm

of thickness when cooking fish. So to grill a hake fillet

that is 2.5cm at the thickest part, simply grill for 5 minutes,

turn and continue to cook for another 5 minutes. Increase

or reduce the cooking time as necessary depending on the thickness of the fillet.

Oven bake – Salmon or Seatrout Fillets 

Monkfish drizzled with a little olive oil & lemon

Fish Cakes – combination of fish with fresh herbs, egg, 

Fish Curry – Coconut milk, curry paste and selection of fresh fish

Fish Pie – light cream sauce, mixture of fresh fish poached gently in the cream sauce and top with mashed potatoes

Easy Fish & Chips 

Serves 4

4 fillets of Hake or Haddock

2 eggs lightly beaten

3 tablespoons of flour

Salt & Pepper

Grated Lemon Zest

3 rooster potatoes

Olive Oil 

Butter

Pop the beaten on egg on 1 plate 

Combine the flour with salt pepper and grated lemon

Slice the Roosters into wedges, drizzle with olive oil and place on a baking tray @ 180 for 20 mins.

Meanwhile heat a non stick pan, dip each fish fillet in the egg first and then the flour.  Pan fry fillets for 2 mins each side then transfer to a baking tray and pop into the oven for 10 mins .

Serve with a garden peas,  lemon wedge & tartar sauce.

Donellis Seafood Lasagne

Serves 8 

This is a delicious, decadent dish, so save it for the special occasion and really enjoy it..

This Seafood Lasagne can be made up to two days beforehand, and will store perfectly in the fridge for two days.  I would not recommend freezing.

Preheat the oven to 160/325 or Gas mark 3

Ingredients 

2kg Seafood mixed to your taste, in bite sizes pieces.

Salmon, prawns, cod,  (do not overdo the smoked fish or it will overpower the delicate delicious taste of the dill)

1 large handful of dill

900 ml of cream

2 tablespoons of grated fresh parmesan & 2 tablespoon of mozzarella

1 large glass of white wine

2 cubes of fish stock

Lasagne Sheets

Salt & Pepper

• Pop the wine into a large saucepan bring to the boil and simmer for 3 mins.
• Crumble in the stock cubes and stir well
• Add the cream, bring back to the boil
• Add half the chopped dill & simmer for 5 mins 
• Reserve 1 large ladle of the sauce in a separate jug
• Pop the seafood mix into the pot and bring up to a simmer
• Add the remainder of the dill, salt & pepper 
• Cook for 10 mins
• Lay the bottom of an ovenproof dish (approx 32cm x  22cm) with sheets of lasagne
• Pour an even ladle of fish and sauce on the base layer, cover with another layer of lasagne and repeat
• Cover the top layer the reserved sauce and scatter with the cheese mixture
• Pop into the oven for 20/25 mins until bubbly
• Set aside covered for 5 minutes before serving.
• Serve with a little dill on top and a light sprinkle of parmesan cheese
• Delicous with a fresh green salad of rocket and baby spinach, or some steamed sugar snap peas...

This is one of Donellis favourite recipes we love making it really enjoy eating it too!!     For more Donellis Recipes please log on to www.donellis.ie