Jules
Formerly known as "nachoman"
- Messages
- 3,893
- Location
- brighton by the sea
Spuds
a can of artichoke hearts
Butter
Garlic
Sun Dried Tomatoes (or paste)
Fish (preferably monkfish but any firm white fish is ok)
a handful of raw prawns
a leek
flat leaf parsley
a lemon
salt and fresh ground pepper
Here's a good one- a home made recipe, vaguely based on something I once had in a bar in Northern Spain.
Part boil some spuds and cut into 2cm chunks. Make up some butter with garlic, sun dried tomato paste, and fresh ground black pepper. Put the butter in a frying pan and melt- add the spuds, a can of artichoke hearts (drained and halved), a leek (finely chopped) plus the fish & prawns. fry up till the fish, leek and spuds are cooked.
A final squeeze of lemon juice, some parsley and more salt & pepper and you're good to go....
a can of artichoke hearts
Butter
Garlic
Sun Dried Tomatoes (or paste)
Fish (preferably monkfish but any firm white fish is ok)
a handful of raw prawns
a leek
flat leaf parsley
a lemon
salt and fresh ground pepper
Here's a good one- a home made recipe, vaguely based on something I once had in a bar in Northern Spain.
Part boil some spuds and cut into 2cm chunks. Make up some butter with garlic, sun dried tomato paste, and fresh ground black pepper. Put the butter in a frying pan and melt- add the spuds, a can of artichoke hearts (drained and halved), a leek (finely chopped) plus the fish & prawns. fry up till the fish, leek and spuds are cooked.
A final squeeze of lemon juice, some parsley and more salt & pepper and you're good to go....
