Mmmmmm

[lnr]

Clare and Mike have oldbloke to thank for dinner today:

Fresh chilli and garlic, chopped and fried in olive oil
Tin of tomatoes added and simmered right down
Add chopped salmon steak and single cream and heat til salmon just cooked
Add generous handful torn basil leaves
Serve with nice fresh tagiatelle in this case.

With melon and assorted cooked meats to start, and coffee and stem ginger and choc biscuits to follow. And a nice red wine. Yum. I really love food which is so easy to prepare (even when one of the guests is 40 mins later than expected) and tastes so nice. And they were impressed. Clare was impressed even though she watched me do it!

And now I'm knitting and reading LJ and irc and listening to Bad Religion (mustn't forget that) while Mike rips CDs for his iPod Photo and continues with the epic LJ write-up. Pleasant way to spend the evening.

Comments

[oldbloke.livejournal.com]

The recipe I've always used has flaked chilli, but fresh is probably better though perhaps harder to control. It's a good recipe: easy, quick, tasty.
I wonder if it'd work with, say, tuna? Or marlin?

[lnr]

Yes, I was a little nervous of how much to use, though I never get it right with chilli flakes either so it didn't make much difference. With tuna I might try fresh coriander instead of the basil. Maybe a drop of lime juice in the pasta while it's cooking?

[oldbloke.livejournal.com]

Actually, fresh tuna steak marinaded for a while in a soy/lemon/ginger/sugar solution and then quickly seared is so good I don't think I'll ever bother trying anything else with it in case I end up thinking of what I could have had and what a waste of tuna it had been.