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Three Coloured Pasta Medley

January 28, 2011 By Delia

Strips of cooked Chicken or Pork, tossed with tri-coloured Pasta, Pesto, Grapes and Carrots. Experiment with different ingredients in place of the Grapes and Carrots – Cherry Tomatoes, Peppers, and Cheese all make for a different taste, and a mixture of colours.

If you want, you can make your own French Dressing – whisk together 1 Part Wine Vinegar with 3 parts of Olive Oil, and season to taste.

To Serve 2
125g Dried Pasta
1tbsp Olive Oil
1tbsp French Dressing
2tbsp Thick Mayonnaise
2tsp Pesto Sauce
1tbsp Soured Cream
175g Cooked Chicken or Pork Meat
2 Celery Sticks
125g Black Grapes, seedless
1 Large Carrot, trimmed
Salt and Pepper

1. Cook the Pasta in a pan of boiling water, slightly salted, until al dente (just tender), drain, rinse and then drain again. Transfer into a bowl, then mix in the French Dressing whilst hot, then allow to cool.
2. Combine the Mayonnaise, Pesto and Soured Cream, before seasoning to taste.
3. Cut the Meat into narrow strips – about an two centimetres long, and a centimetre wide. Cut the Celery into similar sized slices, and halve most of the Grapes, removing any pips (save some for a garnish).
4. In a large bowl, mix the Meat, Carrots, Celery, Halved Grapes, as well as the Mayonnaise mixture, and season to taste.

Photo Courtesy of: roger.karlssonThree Coloured Pasta

Filed Under: Fast Meal Ideas, Healthy Recipes Tagged With: boneless, chicken, colour, pasta, pork, three, tri

Pan Fried Cod with Chanterelle Mushrooms

December 31, 2010 By Delia

These Mushrooms are quite rare, but the unique flavours and aromas that are in different varieties range from fruity, through to woody and spicy. However, if you can’t find these on their own for this recipe, use Mixed Mushrooms.

Chanterelle Mushrooms

To serve 4
4 Slices of White Bread
4 Cod Steaks, each weighing around 175g
75g butter
2tbsp Vegetable Oil
Salt and Pepper
4 Spring Onions, finely Chopped
225g Chanterelle Mushrooms (or Mixed Mushrooms)
1 Garlic Clove, peeled and Crushed
3tbsp Crème Fraiche
2tbsp Fresh Chives, finely Chopped
3tbsp Flour

1. Remove the crusts from the Bread, and cut into a similar size and shape to the Cod Steaks.
2. Heat half of the Butter and Oil in a pan, and fry the Bread slices until crisp and golden on both sides, and keep warm.
3. Season the Cod, then coat with Flour. Heat the rest of the Butter in a pan, and then Fry the Cod for about five minutes on each side, until cooked through and golden brown in colour, before removing from the pan and keeping warm.
4. In the pan, add the Spring Onions, Mushrooms and Garlic, and cook off for around five minutes until the juices from the Mushrooms are starting to run. Stir the Crème Fraiche into the pan, and heat through gently, and mix in half of the Chives.
5. On a plate, place the Fried Bread (or croute) in the centre, then position a Cod Steak on top, then spoon some of the Mushroom Mixture on top of the fish, and some of the juices around the plate.
6. Sprinkle with the remaining Chives and serve at once.

Photo Courtesy of: laura padgett

Filed Under: Guilty Pleasures, Seafood Recipe Tagged With: boneless, Chanterelle Mushrooms, cod, fillets, fish, mushrooms, steaks

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