Spaghetti Marinara

When I make Spaghetti Marinara I like to make up my own mix of seafood.  We prefer to have it loaded up with salmon and prawns in particular, however, feel free to change the amounts or varieties to suit yourself!!

Spaghetti Marinara

Serves 6

2 squid tubes (approx. weight 500g)
2 x salmon portions (approx. weight 500g)
1 x barramundi fillet (approx. weight 240g), cut into 2cm chunks
500g green prawns (with shell weight), shelled
2 x 400g cans cherry tomatoes
250g fresh cherry tomatoes
1 cup dry white wine
2 cloves garlic, crushed
20g butter
1/2 cup shredded basil
500g angel hair pasta, cooked according to packet directions

Cut squid hoods in half, and gently score the inside.

Cut into 2cm wide ribbons.

Heat half the butter and a small amount of olive oil in a large frypan over medium heat.  Add the garlic and fry gently until just starting to turn golden.  Add the fresh cherry tomatoes, and cook stirring constantly until they start to soften.  Add the canned tomatoes and gently simmer for approximately 10-15 minutes, or until you are able to gently "pop" the tomatoes by pressing a spoon on the tomato.  Add the wine and simmer for 15 - 20 minutes or until the mixture starts to thicken.

Season to taste with sea salt and freshly ground black pepper.

In a second frying pan gently heat the remaining butter with a little olive oil.  Cook the salmon pieces for 2-3 minutes each side, or until just lightly browned.  You want the fish to be still pink in the middle.

Remove from pan and set aside.

Add the prawns, squid and barramundi to the pan and gently cook for 2-3 minutes, or until the prawns are just starting to change colour.  Remove from the pan and set aside.

Gently flake the salmon into chunks.

Add the seafood to the sauce, and mix gently.  Simmer for a minute, then add the basil.  Combine well.

Add the seafood mix to the cooked pasta. Toss gently to combine.

Serve with grated parmesan cheese on the side.

So what goes with a good pasta dish???  Garlic Bread of course!!!

I was inspired by a post I saw recently on Sunday's Kitchen - while mine is not the same as hers - I did use the fontina cheese, as I have not tried it before!

Killer Garlic Cheese Bread

530g Bakers Flour
2tsp yeast
300ml warm water
1 tsp salt
1tsp sugar

Knead in the TM for 4 minutes.  Remove from TM bowl place in a lightly greased bowl, and allow to sit in a warm place for approximately 1 hour, or until doubled in bulk.

Then into the Thermomix I popped:

8 cloves of garlic

I blitzed the garlic for 4 seconds on speed 7.

Then I added:

150g fontina cheese, broken into small pieces
1 egg yolk (reserve the white)
140g butter, cubed

I blitzed these together for 6 seconds on speed 6.

Spread this mixture out over the rolled out bread dough.

Now roll up, using the baking paper as a guide, in a jelly roll fashion.  Make sure you secure all the edges well - or you will have garlic cheese butter everywhere!!!

Place on a baking tray that has been lined with baking paper, and sprinkled with a little polenta.  Allow to rise again in a warm place for approximately 30 minutes.

Lightly beat the egg white, and then brush the loaf all over with the egg white.

Bake in an oven that has been preheated to 200 degrees for 20-25 minutes, or until golden brown and cooked through.

and voila!!!!

Isn't that a beautiful loaf of bread????

You know we have no problems with vampires in this house - what with all the garlic we eat!!!!!

So tell me Dear Readers how do you like you garlic bread?  With cheese, with roasted garlic - or with both!!!! Do tell.