“Can I come and get a cup of tea?”
“I really need a cup of tea guys”
The sounds of pots and pans clanging and cupboard doors banging had been going on for what seemed like an eternity…….
Mothers Day breakfast in bed. Finally the door opened and my son lurched in and manipulated the tray on to the bed announcing that he had made me pancakes with apple and that ‘cimannon’ stuff.
I love to cook for my boys, it gives me a great deal of pleasure but I sometimes wonder if they realise how much work goes into providing a menu that caters to everyone’s taste buds and also encourages them to try new things, alongside holding down a full time job that most days asks for more than the usual 7.36 hours.
At that moment this morning looking at enough apple and cinnamon pancakes to feed 20 people I felt valued and loved and really glad that I’d cooked them THIS last night:
Kels Seafood Marinara
A dob of butter (around 30 grams)
Quarter cup of extra virgin olive oil
1 long red chilli finely chopped
Lots of crushed fresh garlic (7 cloves if they are big – 12 if they are small)
A good handful of chopped parsley
A handful of capers (About 2 tablespoons)
Zest and juice of half a lemon
I punnet of nice ripe cherry tomatoes
1 cup of dry white wine (Make it a nice one so you can have a glass while you cook)
1 tablespoon of sour cream (This is optional…Traditionalists would not be impressed with this)
1 kilo (ish) of seafood (I used a mix of Mussels, Prawns and Scallops last night but you can add clams, squid, or any nice firm fish)
Salt flakes and ground pepper to taste
You’ll need a heavy based saucepan with a lid
Now here’s where most chefs would frown, but I like to quickly fry off the scallops and prawns in 2 tablespoons of the oil just to give them a bit of colour. I don’t let them cook through, just enough to get them started and then put them aside. This way I can add them at the last minute to the sauce and don’t risk over cooking. (The scallops just melt in your mouth)
Around now is a good time to get the water for the pasta on the boil
Pour the rest of the olive oil into the pan that you have flashed the prawns and scallops in and add the dob of butter. Over a low heat gently cook the tomatoes until they start to soften. Add the chilli, garlic and capers and let the flavours all start to mix. (Keep a gentle heat so as not to burn the garlic)
I put my pasta into the boiling water around now
Add the wine and lemon juice and increase heat to medium, let it bubble away for a few minutes and reduce a little. Add the mussels (you will have already removed their beards) and pop the lid on for a few minutes while they start to open. Add the prawns and scallops back to the pan and add the lemon zest, salt and pepper (Swirl in the sour cream here if using)
Drain the pasta and pour straight onto a nice big serving platter. Scoop out some of the sauce in the pan and mix through the pasta with the fresh parsley and then pour the contents of the pan over the top of the pasta.
Sprinkle with a little more fresh parsley and some freshly ground pepper.
Now what to do with these leftover pancakes?
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