So you survived another year
and the baubles and bangles either already away or imminently so. Oh and it
wasn’t Christmas at all - you were that tad overweight in November so get over
yourself. January of course can be somewhat chilling to the bone and depressing
if the sky is grey and gloomy and it’s wet. Spring seems so far away with the
short days and long dark nights. I always think it’s time for culinary
creations of the cuddly kind – ones to warm the heart and kindle flames of
satisfaction.
We all have our favourite
ingredients – those that remind us of childhood follies, favourite aunts or grandmothers. Some are
simple like fish fingers or sausages others more complex like rabbit stew with
pearl barley or corned beef hash. I wonder how many you can write down. Then
you have foods that you have arrived at, some luxury as treats and some become
a regular in your weekly diet regime. Maybe Saturday is Curry Night or Friday
is Fish and Chips. Eventually we all arrive at a wall known as Menu Fatigue.
This also happens when you frequent a favourite restaurant. It seems odd to me
that specials often last for weeks or months but should really be changed
regularly to tickle your taste buds and keep your palate interested, reserving
the main menu as a fall back.
Creating from fridge and
freezer is also an adventure and this concoction unfolded the other evening by
chance.
Fish Pasta with Cardinale Sauce (cheating !)
Firstly make a Sauce by
combining 1 tin of Tomato Soup, 1 tin of Chopped Tomatoes and about three Fish
Stock Cubes. You can add more to taste. Add a slug of Brandy or Rum. Check the
seasoning and finish with a dollop of Double Cream. ( Thicken with a couple of
egg yolks and butter if a little too thin)
Next cook some of your chosen
Pasta (fresh from the Supermarket) I chose Mushroom Tortellini (1 Packet) and
Gnocchi (1 Packet) drain and put to one side.
Then I sautéed some baby
scallops (2 Packets) and cubed white fish (1 Packet Bassa Fillets). Defrost
some Leaf Spinach (drain and heat in the Microwave)
With the Sauce nicely hot I
added the Pasta as well as the hot Spinach and mixed. Piled into large soup
bowls and topped with the fish concoction. Finally with a little remaining
Sauce coat the fish.
All enough for about 4 people
– sprinkle with chopped parsley for that final finish and serve. Hot Crusty
bread to accompany if you like.
