Author Archives: Stuart



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Stuart

in Pasta, Recipes, Seafood

Chilli, garlic and basil spaghetti

Ingredients 375g dried spaghetti 1/3 cup olive oil 3 garlic cloves, thinly sliced 4 green shallots, finely chopped 2 long red chillies, chopped 1/2 cup loosely packed, finely shredded basil 100g feta crumbed pepper parmesan Directions Cook pasta. Cook garlic over heat, remove from heat and add shallot and chilli. Toss all ingredients through hot cooked pasta. Serves 4.

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09 Oct 2005
in Pasta, Recipes

Roast pumpkin and goat’s cheese fettuccine

Ingredients 1/4 cup olive oil 12 fresh sage leaves 500g chopped butternut pumpkin 3 tsp ground cumin 1 tsp ground coriander salt and pepper 375g dried fettuccine pasta 150g goat’s cheese 4 green shallots, finely chopped 1 garlic clove Directions Cook sage leaves in oil until crisp. Combine pumkin, cumin and coriander and oil and bake until soft. Cook pasta and when done, mix through remaining ingredients. Serves 4.

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08 Oct 2005
in Pasta, Recipes

Avocado and crisp proscuitto pasta

Ingredients 8-10 slices proscuitto 500g dried penne pasta 2 avocados, peeled and seeded rind and juice of one lemon 1/2cup extra virgin olive oil salt and petter 1 cup fresh basil leaves 60g shaved parmesan Directions Cook proscuitto until crispy and cook pasta. Mash avocado with lemon rind and juice, olive oil and salt and pepper. When pasta is cooked, mix through all ingreidents and serve. Serves 4.

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06 Oct 2005
in Chicken, Pasta, Recipes

Chicken and pasta bake

This recipe can used as a base for many variations – use herbs such as oregano, thyme, basil or sage in place of or in addition to the chilli in the recipe. Ingredients 250g macaroni pasta 1 chopped brown onion grated rind and juice of 1 lemon 3 finely chopped clove of garlic 1tsp dried chilli flakes 4 chicken thighs 3 1/2 cups just boiling chicken stock salt and pepper Directions Place pasta, onion, lemon rind, garlic and chilli into a roasting tin. Arrange the chicken thighs on top and season with salt and pepper. Drizzle with chicken stock and...

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04 Oct 2005
in Recipes, Salads

Mustard lamb and spinach salad with aioli

Ingredients 1/3c dry white wine 2 tbs wholegrain mustard 2 garlic cloves, crushed 2 tbs olive oil 4 lamb leg steaks 1/2 butternut pumpkin, deseeded, peeled, halved lengthways, cut into 1cm thick slices 250g sugar snap peas 150g baby spinach Aioli 2 egg yolks 3/4c olive oil 2 tbs lemon juice 1 garlic clove, crushed salt and pepper Directions Combine marinate ingredients and half the oil in dish. Add lamb and allow to marinate for 1 hour. Make aioli. Cook pumpkin on bbq for 10-15 minutes until cooked. Cook lamb until done. Cook sugar snap peas in boiling water for...

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02 Oct 2005
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