Pasta-less carbonara

I love using courgettes (zucchini to our stateside and Aussie friends) in place of pasta these days. Creating super thin ribbons with a vegetable peeler means they take no time at all to cook, and absorb the flavour of whatever else is in the pan. It’s a little bit of effort for wonderful results, and completely primal. Good basis for any meal I’d say.

Ingredients (to serve two):
2 large courgettes
200g king prawns or diced fish
Med sized red onion (finely chopped)
Clove of garlic (crushed)
100g mushrooms (quartered)
100g broccoli florets
2 red peppers (deseeded and cut into thin strips)
Tbsp olive oil
Tbsp tomato purée
Salt & pepper

Method:
– top, tail and peel the courgettes. Make thin ribbons out of them with a vegetable peeler, they should look something like this:

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– heat the oil in a wok or large pan, and fry the onions and garlic until soft. Add the mushrooms and broccoli, season to
taste and cover with a lid

– cook on a low heat for 5-10 mins, which will allow the natural juices to come out of the veg creating a sauce. Add the tomato purée at this point

– stir in the fish/prawns, courgette and peppers, combining well with everything else in the pan. Cook for a further 5-10 mins and serve immediately

 

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Pan fried scallops with lime & pepper king prawns

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I heard a lot of noise pre-Xmas about concerns over ‘staying primal’ over the holidays, but we managed to do very well in our house yesterday. I did fried eggs & smoked salmon for brekkie, followed by a two course late lunch around 4pm, and didn’t even have room for desert!

Ingredients (for two adults & a toddler):
100g mixed salad leaves
200g king prawns
200g scallops
Large knob of goats butter
Large fresh lime
Tbsp or so extra virgin olive oil
Salt & pepper

Method:
– put a handful of salad leaves on the plates and distribute the king prawns on top, dress with olive oil, the juice of half a lime and a few turns of freshly ground black pepper

– melt the goats butter over a high heat in a non stick frying pan, then arrange the scallops in a circle around the pan. Season with a little salt & pepper, and fry for 1-2 mins on each side

– remove from the pan and put on top of the salad in between the prawns, spoon the buttery juices over the top and serve immediately with a wedge of fresh lime

 

Super fast meal for one little person

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I get really upset when I hear people say they ‘don’t have time to cook’ and give their kids processed food. This healthy, nutritious, tasty meal took about two mins to prepare and five to cook. Are you really telling me you can’t find seven minutes for your most precious asset?!

Ingredients:
– whatever veg you have in your fridge! I used half a carrot, a tomato, two small mushrooms, half a courgette, 3 florets of broccoli and a handful of frozen peas
– one inch piece of chorizo, a cooked sausage would also work well or any other left over meat you have lurking in the fridge
– tsp olive oil, cooking fat or butter

Method:
– peel (if necessary) and chop your veg really small

– melt the fat in a small pan over a med heat and add the veg

– turn the heat to med/low and cook with the lid on for 4 mins

– chop the chorizo/meat up into bite sized chunks and add to the pan, cook for a minute with the lid off

– serve immediately (tip: if you add the frozen peas once everything else is cooked it should cool it down enough to eat pretty much straight away)