FLAVOURS Issue 1

. NOT SO SECRET FAMILY RECIPES .
SEAFOOD
PASTA
• 1 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 tsp paprika
• 400g can of chopped tomatoes
• 1l chicken stock
• 300g spaghetti
• 240g pack frozen seafood mix, defrosted
or fresh seafood mix when available
• handful of parsley leaves, chopped
• lemon wedges to serve
Heat the oil in a wok or large frying pan, then cook the onion and garlic
over medium heat for 5 minutes until soft. Add the paprika, tomatoes,
and stock, then bring to a boil. Turn down the heat to a simmer, stir in
the pasta and cook for 7 minutes, stirring occasionally to stop the pasta
from sticking. Stir in the seafood, cook for 3 more minutes until the
seafood is all heated through and the pasta is cooked, then season to
taste. Sprinkle with parsley and serve with lemon wedges.
Enjoy tortilla wraps as quick snacks at
home or on the go. Spread a layer of
mustard mayonnaise, add scrambled
eggs, chicken slices or any meat leftover
in your fridge, and a generous helping of
spinach for colour and crunch. Be creative!
Sprinkle grated cheese, slather on some
salsa, or add avocado slices. Roll on tightly.
To serve, cut each wrap on the diagonal
into 2 pieces. Enjoy as is, or dip into your
favourite salad dressing with each bite!
Snack Wraps
Pan-
Seared
Halibut
• 6 tablespoons olive oil
• 3 small garlic cloves, peeled
and minced
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons lemon juice
• 4 halibut fillets (each 170g)
• 1 tablespoon light olive oil
or vegetable oil
• Chopped parsley for garnish
Marinate fish in mixture of 6
tbsps olive oil, garlic, basil, salt,
pepper, and lemon juice for
at least 30 minutes. In a large
flat skillet, evenly spread and
warm light olive oil over high
heat until smoking, then add
fish fillets. Brush top and sides
with marinade. Cook until
seared, about 3 minutes; turn
and sear other side, about 3
more minutes. Brush top and
sides with marinade again.
Reduce heat to medium. Cook
until centers of fillets are
just opaque, 2 to 4 minutes
more on each side depending
on thickness, brushing with
marinade as before. Garnish
with parsley before serving.
12 FLAVOURS 2017