Felicity’s sustainable fish cookery; October.

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I visited Brixham Fishstock 2016 on 10th September and sampled the fantastic choice of fish street food stalls and pop up cafes. I ate salt and pepper cuttlefish with chilli sauce, freshly made local Devon fish sushi and Prawn Mac. I finished with delicious churros and chocolate sauce and coffee whilst listening to a great band from Dartmoor! Really worth a visit next year- shall we arrange a group visit?

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Macaroni cheese with added flavours are quite trendy now. Here is my recipe –

Shellfish Cheesy Mac.

Ingredients

300g Macaroni, 100g Cheddar or Gouda cheese,100g Mozzarella cheese, 300ml/1pint milk 50g(large spoonful) flour and 50g butter/low fat spread(check it is suitable for cooking!)

Mustard, pepper and salt to taste

100g Smoked mussels or raw prawns -any size.

Any quantity of Croutons or toasted wholemeal bread.

Tarragon and Dill or Parsley, finely chopped.

Method

Make up a cheesy sauce – Melt butter/spread in saucepan, add the flour and cook for 1 min. Mix in mustard and seasoning and then add the milk in small amounts stirring all the time to gain a sauce that shines (or you could make up a cheddar cheese sauce) and add the grated mozzarella. Add extra milk to keep the sauce runny.

Add the grated Cheddar /Gouda and then the Mozzarella. (This will be quite a runny sauce).

Cook the Macaroni as instructions on the packet (dried pasta has far less calories) – Drain and add to the sauce and stir in tarragon.

Add the smoked mussels or raw prawns and cook until pink, or for approx. 5 mins. Place in individual bowls (could be paper to eat outside).

Crumble the croutons, add finely chopped dill or parsley, and sprinkle over.

Serve Immediately-Yummy!

*****

 

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