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This is a handy way to use up (or just have fun with) lasagne sheets, giving you decadent and thick noodles that catch all the sauce and ingredients in this Pea & Prosciutto Lasagne Pasta (or any sauce you choose to use!)
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Rich, tasty, packed full of flavour and easy as to make, this Baked Fish dish is so so good, and even better that it is a one pan wonder and can be made for one or made for a 100!
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SERVES: 4
WHAT'S IN IT?
3 truss tomatoes, chopped
1 tbs balsamic vinegar
400g tin cannellini beans, rinsed and drained
4 x 180g mullet fillets, skin on (or other firm, white fish)
Charred lemon, micro parsley (or flat-leaf parsley) to serve
2 x 100g dried chorizo, finely chopped
1 tbs olive oil
1 red onion, sliced
2 garlic cloves, crushed
2 tsp smoked paprika
1 tsp chilli powder
400g jar passata
PUTTING IT ALL TOGETHER:
1. Preheat oven to 200°C. Place chorizo and olive oil in a saucepan over medium heat. Once it begins to sizzle, cook for 3-4 minutes until crisp and the fat has rendered.
2. Remove half the chorizo with a slotted spoon and set aside. Add the onion, garlic, paprika and chilli and cook for 2-3 minutes until fragrant. Add the passata, tomatoes, balsamic and beans and cook for a further 8 minutes or until reduced and thickened. Season to taste.
3. Season the mullet and place on a lined baking tray, skin side up. Brush with oil, then roast for 10 minutes or until just cooked through. Serve with beans and top with reserved chorizo, lemon and micro parsley.
1 slice soy linseed sourdough bread, toasted
1/2 avocado, roughly mashed
3 cherry tomatoes, sliced
1/4 cup basil, roughly chopped
1/3 cup goats cheese, crumbled
Olive oil, to taste
Salt and pepper, to taste
1. Layer avocado, tomatoes, basil and goats cheese onto freshly toasted bread, top with drizzle of olive oil, salt and pepper.
Perfect for Australian barbecues and dinner parties, this delicious grilled octopus salad is finished to perfection with a garlic, paprika and Hellmann’s Real Mayonnaise dressing.
Recipe Serves: 6 as a part of a shared meal | Prep Time: 25 mins | Cook Time: 1.5 hr, plus cooling time
2.5 kg large octopus, cleaned
2 bay leaves
2 tsp black peppercorns
1 cup red wine
1 cup water
4 tbs olive oil
2 tbs balsamic vinegar
2 tsp smoked paprika
2 tsp dried oregano
Zest of one lemon
500g kipfler potatoes
½ cup Hellman’s Real Mayonnaise
1 head of garlic
1 tbs olive oil
1 tsp smoke paprika
1/2 cup pitted green olives, halved
Olive oil
1 lemon, cut into wedges
Salt and pepper, to taste
¼ cup continental parsley, finely chopped (keeping some leaves to garnish)
¼ cup mint leaves
¼ cup dill, sprigs only
1. Preheat oven to 180C. Place the whole head of garlic on some foil, drizzle with olive oil, wrap and roast for 1 hr. Remove and set aside.
2. In a large pot, add octopus, spices, red wine and water. The octopus will not be covered but the aim here is to cook the octopus in its own juices. Simmer for 1-1.5 hrs until tender.
3. Remove from pot to a large bowl, cool slightly, then cover with olive oil, balsamic vinegar, smoked paprika, dried oregano and lemon zest and cover and place in the fridge to chill. This makes it easier to cook on the grill.
4. Boil potatoes for 10-12 mins or until tender. Strain and set aside.
5. Preheat BBQ or griddle pan to a high heat. Cook the octopus for 4-5mins or until nicely charred (the octopus is already cooked, this gives it a beautiful, rich colour).
6. To make the mayonnaise dressing, squeeze out the cooled roasted garlic from the skins, mix with the olive oil, Hellmann’s mayo and season with paprika, salt and pepper. This adds a creamy decadent touch to compliment the fresh and citrusy dish.
7. Serve to a large board or serving plate with scatterings of the octopus, halved potatoes and olives, then dressed liberally with the lemon juice, olive oil and salt and pepper.
8. Sprinkle over the herbs and serve the fragrant roasted garlic mayonnaise on the side or in dollops on the board itself. Add a wedge of lemon and remaining roasted garlic bulbs to the board too for those who appreciate stronger flavours.
SERVES: 4
WHAT'S IN IT?
600g baby squid, tentacles attached, cleaned, (or squid tubes), cut into 3cm pieces
1 1⁄2 tsp smoked paprika, plus extra to sprinkle
1⁄4 cup (60ml) extra virgin olive oil
1 red capsicum, seeds removed, sliced
1 onion, chopped
3 garlic cloves, crushed
1 pinch saffron threads
500g bomba rice (or arborio rice)
1.25L chicken stock
1 cup (120g) frozen peas
1⁄2 bunch flat-leaf parsley, leaves chopped Dill sprigs and lemon wedges to serve
PUTTING IT ALL TOGETHER:
Season squid with 1 tsp salt and sprinkle over 1 tsp paprika. Toss in 2 tbs oil.
Heat a large frypan (or paella pan) over medium-high heat. Add half the squid and cook, tossing, for 3-4 minutes until charred and tender. Repeat with remaining squid.
Wipe the pan clean and return to medium heat. Add remaining oil, capsicum and onion and cook for 3-4 minutes until softened. Add garlic, remaining paprika and saffron and cook 1 minute or until fragrant.
Add the rice and stock. Bring to a simmer and cook 20 minutes or until rice is almost cooked. Add the peas and parsley. Return squid to the pan.
Cook a further 2-3 minutes to heat through. Sprinkle over extra paprika and serve with dill and lemon.
This is a dish which I had while in Mozambique, it was fresh, zingy and packed full of seafood goodness! And, so simple!!!!
MAKES: Enough for 6
WHAT'S IN IT?
1 large octopus, pre-prepared
1 each, green, red and yellow capsicum, cut into strips
2 cloves garlic, crushed
olive oil
1 packet large spiral pasta, cooked
Olive oil, to dress
White vinegar, to dress
Pinch salt
Peri Peri Sauce
4 birds eye (small) red chili’s, roughly chopped, seeds in
1 large red chili, roughly chopped, seeds in
2 cloves garlic, crushed
1 small carrot, grated (or half a large carrot)
2cm knob ginger, finely grated
1 lemon, zested
Pinch salt
1/4 cup vinegar
1/4 cup olive oil
PUTTING IT ALL TOGETHER:
Follow instructions to prepare you octopus.
In a large bowl, coat your octopus with a drizzle of olive oil along with the crushed garlic. Massage into the octopus. Allow to sit while your BBQ is getting nice and hot.
Onto a hot BBQ add the octopus (remember this is already pre-cooked and you are just looking to get colour on the outside) along with the capsicum.
Once you have a nice colour on both the octopus and the capsicum, remove from the heat and allow to cool slightly. Slice the octopus tentacles into nice thin disks, set aside to be added to the pasta. Cut the capsicum into 2cm chunks and add to the pasta also.
Toss and season with salt , dress well with olive oil and white vinegar. To finish, garnish with parsley and your home made peri peri sauce.
Enjoy with a cold beer and friends this summer…
This is really quite simple and the best thing to do is to try and get your fish monger to do as much work as possible for you.
Ask them to clean, gut and remove the eyes and beak from the octopus.
Once you are at home you can then get to work on the more fiddly bits.
These following steps are generally not needed for the smaller varieties of octopus.
First up is peeling off the skin. This is a little tricky and you may need a good set of nails to get this done but it make the meat so much more tender when you do. Get in there and pull off as much as you possibly can, the skin is quite tough, so dont hold back, get right in there, you wont hurt the flesh.
Next you want to tenderise the flesh. To tenderise the meat you need to give it a good whacking. I used the back of a large heavy metal spoon. You want to use the flat of an object so that you dont pulverise the meat. Do this for about 5 mins all over.
Give the octopus a good wash in fresh water.
Heat a large pot on hight heat filled half with water. Add a good and decent pinch of salt and cook at a steady simmer for 45mins – 1hr.
Allow to cool and you are ready to get into your Octopus Pasta Salad