Jack's Seafood Spaghetti with Asparagus

Ingredients:
2 tbl spn olive oil, I used chilli infused EVOO YUM YUM
1 onion, diced
small red capsicum, diced
3 - 4 anchovy fillets
2 cloves garlic, crushed
1 bunch asparagus, chopped
3/4 cup white wine
1/2 cup fresh parsley, chopped
1 fillet fish, diced
200g prawn flesh
100g scallops
250g spaghetti
salt and pepper

Method:

Bring a pot of salted water to the boil, once boiling add the pasta and cook as per packet directions  

Heat oil in heavy based pan on low to medium heat, once oil is hot add onions, capsicum and anchovies, sauté slowly for 8 minutes, adding garlic half way through

Add asparagus, cook for a couple of minutes, increasing heat to medium-hot

Then add wine and cook off until evaporated by about half

Add the fish and parsley, stir through and cook for about two minutes, season with pepper, test for saltiness, add some if required 

Add the prawn flesh, stir through cooking for a minute 

Add the scallops, stir through the sauce for about thirty seconds

Cover and turn the heat off, leave sitting until pasta is ready there will be enough heat in the pan to cook the scallops perfectly

Once pasta is cooked add to the pan

Combine with the sauce, put the lid back on whilst you cut some crusty bread and open a bottle of wine

Bon appetto

Wanted something quick and tasty for dinner tonight, this pasta dish filled the bill nicely, it took about 40 minutes from start to finish and it was scrumptious, I had to call into the veggie shop to pick up some fresh parsley and spotted the asparagus as I was at the check out, so glad I picked some up it went fantastic with the seafood pasta.

I loved the colours of this dish through the cooking process, hence the numerous photo's!!  Now whilst I am talking about photo's, if you click on a photo, it should open up to full size and you can easily scroll through all photo's posted, have noticed this works on most blog sites I visit.

2 Minute Noodles – Tom Yum Gai or Goong

A couple of months back I introduced Jo to "Tridents Hot and Spicy 2 Minute Noodles", once she tried them she was hooked.  They are without doubt one of the best  quick snacks available and the flavours are pretty authentic.
Jo likes them so much, she now has them a couple of times a week for lunch and when she shops for them, they come home by the box full!

I have taken to using them when I feel a little lazy and just want to get something tasty on the table with minimum fuss, for this they are perfect.
To start the dish I roughly chop an onion and stir-fry it until tender in my wok along with a teaspoon of grated ginger, a crushed clove of garlic, finely sliced lemongrass and a finely sliced red chilli. 
I then add a julienned carrot, a couple of kiffer lime leaves, 2 cups of chicken stock and season with a little fish sauce.

I bring this to the boil then add a chicken breast, let it come back to the boil then lower to a simmer and allow it to cook for 10 – 15 minutes or until the breast is cooked through.

Now add the flavour satchels that come with the noodles and mix well, I use the chilli flakes sparingly as they are HOT, and you can add them in later if you wish to spice it up a bit more.

Once the chicken is cooked, take it out and cut or strip into bite sized pieces, then put back into the broth along with a cup of bean shoots, tomato pieces, some chopped up Chinese vegetables such as Choy Sum or Bok Choy, add in a cup of prawns if you have some, add the noodle bricks and cook for a few minutes, then serve up in a large soup bowl with some torn coriander leaves and Thai basil, absolutely delicious!