Beautiful black pasta with a hint of squid—a delicious and visual dish perfect for a celebration meal. The flavour of salty anchovy coupled with fresh lemon is a taste explosion. This dish can be further jazzed up with some seared cherry tomatoes and broccolini!
You can substitute prawns for scallops and have equally tasty results.
Per serving:
In very small saucepan, combine 2 Tbsp (30 mL) oil, garlic, anchovy, and chilies. Warm gently over medium-low heat, being careful to simply soften garlic, not burn, or sauce will become bitter. Remove from heat. Add lemon juice and whisk, dissolving anchovy into mixture. Set aside.
Remove shells from scallops, if still intact, and discard. Blot scallops dry and brush with remaining oil. Dust with smoked paprika. Set aside.
Bring large saucepan with salted water and a splash of oil to a full rolling boil. Add pasta and cook until al dente, about 6 to 8 minutes for dried. Drain well and place in heated bowl. Add half the garlic chili oil and, using tongs, gently toss to ensure all the strands are lightly oiled.
Meanwhile, heat a skillet large enough to sauteu0301 scallops without touching each other. Sauteu0301 scallops on one side for 2 minutes, then flip and continue to cook for 1 more minute, or until they are almost opaque in the centre. You do not want to overcook or they will quickly become rubbery. Immediately remove from heat.
To serve, take a fork and dip into pasta. Take up some noodles and twist into spoon to make a round stack. Place a couple of stacks on each heated serving dish and top with a couple of scallops. Drizzle with a couple of dots of remaining chili garlic oil and a pinch of flaked salt. Top with a few crushed dried chilies and black sesame seeds. Enjoy!
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.