Lobster Spaghetti

image

I’m fortunate enough to have a father whose hobbies include fishing for lobster. Having recently visited him and mum, my freezer is now home to a couple of these crimson beauties.

I’m usually a bit of a purist when it comes to lobster, generally serving it hot off the bbq doused in wild garlic butter, but thought I’d change it up a bit and make a simple but satisfying pasta.

I used the following:

image

A cooked lobster, red onion, fresh dill, a generous glug or two of white wine, sour cream, spaghetti, and a portion of my slow roasted herby cherry tomatoes, using dill as the herb and throwing in a few mini bulbs of garlic to roast along with them (once cooked, I put the tomatoes in a bowl and squeezed the roasted garlic out if its paper on top. You can see it in the pic above).

image

Remove all the white meat from the lobster (there are tutorials on YouTube or you can see a very quick and badly filmed time lapse of me doing it on my Facebook Page).

Finely slice the onion and sauté over a medium heat in a little olive oil and butter. If you’ve roasted the garlic like I did, add it in once the onions have softened, otherwise you can add it earlier to allow it to cook. Turn the heat up and pour in approximately 100ml white wine. Allow it to reduce for a few minutes. Add the roasted tomatoes, a couple of dessert spoons of sour cream and a good pinch of chopped dill. Allow to simmer very gently while the spaghetti cooks. A few minutes before the spaghetti is ready throw in the lobster and allow to heat through. Check the seasoning, add salt and pepper to taste. Drain the spaghetti saving two or three tablespoons of the starchy water. Add the pasta water to the sauce to loosen it and make it velvety smooth, then add the spaghetti and toss to combine.  Sprinkle over more dill and serve. Delicious!

image

Advertisements

Avocado, banana and Nutella ice lollies

image

This is an incredibly easy healthier treat for those of us with a sweet tooth.  You’ll need just three simple ingredients:

image

Mash a couple of bananas until pretty smooth.

image

Put in a nutribullet cup (a regular blender will work fine), top with half a mashed avocado and three tablespoons of Nutella. For those of you who would prefer a more natural alternative to Nutella you could try adding coconut oil and manuka honey chocolate instead, although I’ve yet to try it.

image

Blitz until smooth and well combined.

image

Pour into moulds and leave to set in the freezer.

image

Run the mould under a little warm water to release the lolly and enjoy.

image

Wild garlic butter

It’s that wild garlic time of year again. If you haven’t seen it, chances are you will have smelled its heady aroma if you’ve been anywhere remotely rural.

image

Today at the park, we happened upon a nice patch of it, its delicate white flowers in full bloom. DD couldn’t resist having a nibble on a few leaves, but I had plans for the remaining few we had picked.

image

You may remember last year I did a post called Four Ways with Wild Garlic, well this is my favourite wild garlic recipe. It also happens to be the quickest and simplest, yet undoubtedly the most versatile.

Very finely chopped 5 or 6 fresh wild garlic leaves and throw in a bowl with 150ml (or so, this definitely doesn’t have to be exact) of double cream and a large pinch of salt (we tend to use Pink Himalayan salt because of the mineral content).

image

image

Whisk and whisk and whisk until the buttermilk separates from the butter. This will splatter so it’s a good idea to cover the Kitchen Aid, or whatever you’re using to whisk, with the guard and a clean tea towel for extra protection.

image

image

image

Once the butter and buttermilk have separated, pour the mixture into a bowl lined with a tea towel or muslin and squeeze out as much liquid as possible. You’ll end up with a delicious ball of green flecked garlic butter. 

image

image

You can use it as it is, or you can put it on some greaseproof paper, roll it out into a sausage shape for easy slicing, and pop into the freezer for as and when you need it.

image

It’s delicious on potatoes, for frying mushrooms, on bruschetta and kneaded into bread dough good rich, tasty garlic bread. The list is endless. Enjoy!