New Year’s Eve Nosh
December 31, 2009, 6:37 pm
Filed under: Buzz's Recipes | Tags: farfalle, pasta, pinot gris, prawns, smoked salmon
Filed under: Buzz's Recipes | Tags: farfalle, pasta, pinot gris, prawns, smoked salmon
I love my wife with a passion and one of the ways that I try to show this is by cooking her meals she particularly likes. I don’t do this often enough so with the end of the year almost at hand, I grabbed one last chance to add another meal to this year’s tally – not that she’s counting, right honey? This dish is a perennial favourite with both of us and so, as we prepare to settle down for a quiet New Year’s Eve, it seemed like the dish to whip up and enjoy with a bottle of our friend’s fine Pinot Gris.
Smoked salmon and prawn farfalle
This is one of those great recipes that takes almost no time or effort to prepare but tastes fantastic if you take the trouble to get the best and freshest ingredients. That said, it is still good even when using dried dill and smoked salmon offcuts. It is good enough to pass off as a fancy ‘primo‘ at your next dinner party or simply pile high for those loved ones sitting at your table.
250g pasta bows
25g butter
4 salad onions or 1 medium onion, diced
75g best prawns
juice of half a lemon
15ml spoon freshly chopped dill
150ml double cream or creme fraiche
125g smoked salmon, cut into strips
salt and freshly ground black pepper
Cook the pasta according to taste – for me, al dente farfalle takes around 11-12 on a rolling boil. Meanwhile, melt the butter in a pan, add the onions and cook for 2-3 minutes or until they start to become translucent. Stir in the prawns, lemon juice and dill. Drain the pasta and return to the pot, then add the prawn mixture and stir in the double cream or creme fraiche, salmon strips and seasoning to taste. Reduce heat slightly and cook for 2 minutes until heated through thoroughly – the smoked salmon will become a more opaque and lighter pink colour. Serve on warmed dishes and garnish with a little more dill. For variety and colour on the plate, you can add a green vegetable like peas, green beans or asparagus to the dish.
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