A summery and herby Lightly Smoked Trout on Orzo with lardons, paired with a barrel aged Viognier - a Diamond winner at Women and Wine of the World International Competition 2012,
Angelfish is inexpensive, on the SASSI green list and has the perfect delicate texture for pies and a pasta like this, where the Champagne cream sauce is the star. It's a fish I buy whenever I can. Using smoked angelfish in this recipe is sublime- I've made it to rave reviews. Now, please don't break open a bottle of your treasured expensive bubbles for this- local sparkling wine is perfect, but a rule that's worth following is, don't use it in your cooking if you won't drink it. Enjoy what you Don't use in the sauce with the meal.
Smoked Angelfish Tagliatelle in a Champagne Cream Sauce, with Dill Weekday meals are usually about sustenance rather than experimentation or luxury. For all the reasons you are all too familiar with. I wanted to use some of the ingredients I picked up at the Neighbourgoods Market at the Old Biscuit Mill (referred to affectionately, by [...]
Chorizo, Calamari and Sundried tomatoTagliolini Serves 2 photo property of foodandthefabulous.com Continuing in the tradition of fast (and fabulous) weekday suppers, I whipped this little beauty up with my husband, in less than 15 minutes. Just long enough to hold everyone's attention, without having to resort to the bag of tricks! What bag of tricks, [...]
Lemon, Garlic and Thyme Sole with Chimichurri Tagliolini Apart from Norwegian salmon, Kingklip and fish from a tin, I do not prepare a large variety of fish at home. In addition to this, my husband is of the salmon sashimi, prawns and lobster only mentality when it comes to his seafood favourite-favourites. Imagine my utter delight, when I [...]