Seared Cumin Tuna Steak, Salsa Verde and Potato Salad
Smoked Mussel Basil Pasta
Ingredients:
1 Serve Spaghetti/Spaghettini
Small serve of smoked mussels - approx 8-10 mussels (available in tins from supermarkets or from fish mongers)
As much basil as you like
1 small clove of garlic, chopped finely or sliced wafer thin
1-2 pinches of crushed dried chilli or paprika
1 tablespoon good olive oil
Salt and Pepper to taste
Cook pasta as per usual (salted boiling water 3-4 mins if fresh pasta, 10-11 mins dried)
Drain Pasta but keep the pasta in the hot pot. DO NOT RETURN TO STOVE
Add the garlic, olive oil and pepper to the pasta, stir/shake pot vigorously until a nice glossy shine is on the pasta and you can smell the olive oil and garlic subtly.
Add in your mussels and basil, give it a quick mix.
Add paprika and salt to taste.
Serve immediately with grated parmesan and extra basil.
My Play on Maki Rolls
I was meant to knock down the balustrade of my deck, but it’s raining. I felt like being creative… here’s my play on maki rolls (sushi rolls):
SASHIMI SCALLOP AND PRAWN ROLLS:
Sashimi grade scallops are rolled in black sesame and sit on a bed of mishima seasoning which is extremely tasty.
The prawns are pan fried with salt an pepper. They sit on top of the scallops. A mixture of light miso, cumquat juice and sweet pickled ginger juice is dolloped onto the prawn. This is sprinkled with fresh chopped chilli, crispy fried ginger shreds and a ribbon of spring onion.
