With summer just around the corner, not to mention Christmas it is time to bust out your best cooking skills to impress the family and the in-laws. There is no better option then seafood come summer, and we have just the recipes you need to be the family favourite. Seafood shops such as Pacifica Trading, a local, fresh seafood importer has all your seafood needs this summer- so, get cooking people!
Summer Spaghetti with Prawns
This Mediterranean-inspired prawn pasta gives of the bat signal that summer is here, and is the perfect recipe for entertaining family and friends on a hot summers day.
500g cherry tomatoes
400g dried spaghetti
1 chorizo, sliced
200g green beans, trimmed, blanched, refreshed
1 small red onion, thinly sliced
1 cup wild rocket
Finely grated zest and juice of 1 lemon
1 cup Kalamata olives
500g cooked prawns, peeled, deveined
150g full cream fetta
2 tablespoons finely chopped oregano
2 tablespoons finely chopped flat leaf parsley
- Preheat the oven to 180 degrees and line a baking tray with foil.
- Place cherry tomatoes on the tray, season and drizzle with 1 tablespoon of oil. Roast for 20minutes until soft. Set aside.
- Meanwhile, cook the pasta according to packet instructions or until al dente. Drain and set aside.
- Heat 1 tablespoon oil in a frypan over medium high heat and cook the chorizo for 1 minute each side until crisp. Drain on paper towel. In a bowl, toss the chorizo with the pasta, beans, onions, rocket, lemon zest, olives, prawns, half the tomatoes and two thirds of the feta.
- Wisk the lemon juice and remaining 2 tablespoons oil together in a small bowl and season. Add half the chopped oregano and half the parsley to the dressing, then toss with the pasta.
- Divide the pasta among the required bowls, top with remaining tomatoes and feta. Garnish with remaining parsley and oregano and serve.
Chilli Garlic Salmon and Broccoli Bowls
These bowls are packed with tangy Asian flavour, and best of all perfectly tender salmon! It is an easy and healthy summer weeknight dinner that can be ready in under 20 minutes!
- 2 salmon fillets
- 1 lemon, sliced
- 1 tablespoon olive oil
- ¼ cup soy sauce
- 1 ½ tablespoon chilli garlic sauce
- 2 tablespoon minced garlic
- 2 cups broccoli florets
- 1 cup jasmine rice
- 2 cups water
- In a small saucepan with a lad bring 2 cups of water to a boil
- Add the rice, stir and reduce heat to low. Cover and let simmer until all liquid is absorbed, approximately 15 minutes.
- Heat a large fry pan to medium heat.
- Heat one tablespoon of olive oil and carefully add two rows of lemon slices. Lay the salmon skin side down and let cook covered for five minutes.
- Remove lid and carefully flip salmon, cover and let cook another five minutes.
- Meanwhile, combine the soy sauce, chilli garlic sauce, sesame oil and garlic in a small bowl. Set aside.
- At this point you can remove the lemon slices from the pan if you wish. Reduce the heat to low and pour in the sauce and the broccoli, cover and cook for 3 minutes.
- To assemble bowls add rice, salmon. Broccoli, and spoon out additional sauce from the pan if you wish.
Pan-Fried Whiting with Broccoli Pesto
This yummy, healthy meal is perfect to cook up for the whole family, and not to mention only takes 20 minutes to cook up!
- 600g broccoli, cut into florets
- 1/3 cup whole almonds
- ¾ cup finely grated parmesan
- 1 garlic clove, crushed
- 1 cup flat leaf parsley
- finely grated lemon zest (1)
- ½ cup extra virgin olive oil
- 8 x 100g skinless whiting fillets
- ½ cup cornflour, seasoned
Cook broccoli in boiling, salted water for 2-3 minutes until just tender, then drain and refresh in cold water. Finely chop broccoli and almonds in a food processor. Add cheese, garlic, parsley, zest, juice and 100ml oil. Pulse to a course pesto, then season and set aside.
Coat whiting in season cornflour, shaking off excess. Heat remaining 1 tablespoon oil in a large non-stick frypan over medium-high heat. Add fish and cook, turning, for 4-5 minutes until golden. Serve the fish with the broccoli pesto.