|
|
  |
Seafood cocktail with noodles (4 persons) One packet Seafood Cocktail 350 g., 250 g. egg noodles, green and red peppers, finely chopped green herbs, curry powder, salt and pepper. Sauce:
½ dl. double cream, 1 tablespoon chutney, curry powder and chicken stock. Melt a small piece of butter in a pan, add curry powder and heat together for short time. Add the other ingredients and reduce to a suitable consistency, season with salt. Pan roast the ingredients starting with the squid, season with curry powder and salt. Put the egg noodles into boiling water, boil them briefly and rinse in cold water. Turn the noodles in a little olive oil on a pan with the finely diced green and red peppers, season with salt and pepper.
Serve on 4 plates, starting with the hot noodles. Add the Seafood Cocktail and garnish with the fresh chopped green herbs.
Risotto (4 persons) 2½ dl Italian rice, 2 shallots, 2 cloves garlic, ½ leek, 250 gr. baby
octopus, 200 gr. mussel meat, 150 gr. Prawns, ½ yellow pepper
fruit, ½ red pepper fruit, ½ green pepper fruit, 100 gr. peas or
soy beans, 1 dl. dry white wine, about ½ litre vegetable stock,
½ lemon, olive oil for frying. Cut the baby octopus into
small pieces and marinate in a little olive oil and lemon juice. Finely chop garlic and shallots, lightly fry them in olive oil. Add the Italian rice (do not swill) and fry lightly. Add white wine and stock a little at a time until the rice is saturated. Fry octopus and vegetables on a hot pan, add the rice mixture and the mussels, prawns and peas/soy beans. Heat it through and season with salt and pepper. Sprinkle with finely chopped parsley and serve. |
|
