Paul's Smoked Salmon Linguine

From Food

From our favourite italian chef and great friend Paul. I watched him make it a couple of times when our work was only a block from the restaurant. We ordered from here often.

1/2 packet linguine or spaghetti - serves 2
200g smoked salmon - about 50-100g per person
Butter - a knob, Garlic - 1 clove
2 tomatoes - really red and fresh
Olive oil & salt and pepper

Cook pasta in plenty of boiling water lightly salted.
While pasta is cooking, start the sauce in a pan. If possible use a pan big enough to fit all the pasta in once cooked.
Throw in some butter, and lightly saute some garlic and finely chopped onions. Pan medium heat so as not to burn the butter.
When onions are transparent, throw in some diced fresh tomatoes. Continue cooking until tomatoes are soft for as long as the pasta takesto cook. Season with salt and freshly ground pepper.
At this stage you can optionally throw in a few shakes of chilli flakes as I always asked Paul for a touch of chilli.
When pasta is al-dente (soft but still with a bite in the centre) draina nd toss with a little olive oil to prevent sticking.
Add half a bottle of cream to the tomato sauce maybe more, and mix -should be a nice pink colour. Add some smoked salmon, either strips cutfrom slices, or use a piece that you can flake in the pan. When salmonand cream is hot add pasta back into pan and mix thourougly to coatpasta.
Serve with a sprinkle of freshly chopped parsely, lots of ground pepperand parmesan cheese (even though many say you should never use cheese onpasta with seafood, I don't agree).

I Love Lamb

Mountain Biking

Bit off the topic of food, but I did have a nice sandwich for lunch. What better way to spend a sunny winters day. Drove up to Wiseman's Ferry on Sunday morning (only took 50 mins from Melrose Park - love the traffic on a Sunday morning).

Thanks J for the photos. Was a fantastic ride, prob one of the best we have done around Sydney. Didn't get much other bike traffic on the entrie ride.

I had prepared a couple of sandwiches earlier with a turkish BLT with some double smoked bacon, rocket, tomato and mayo - then later a hot pastrami with mustard and rocket for lunch. All washed down with a nice swig of Staminade.

Check below for the details on Bikely.

Old Great North Road / Western Commision Track

http://www.bikely.com/

Everything tastes good in Puff Pastry

I'm a strong believer that anything will taste good shoved inside some puff pastry. I've discussed with friends all sorts of ideas such as baked beans, tuna pie etc. Take some left over spag bol mince that didn't fit in the lasagne, add some peas and corn and turn into a tomato beef and veg pastie.

Braised Pork Belly with Caramel Sauce

Matt has had a pork belly in freezer for some time, after winning it in a meat raffle. Cooked it last night and ate it this afternoon. Braised in chicken stock, soy, ketchap manis, garlic, orange peel, ginger, chilli and water for about 3 hours while we went out to dinner at Cammeray. Refrigerated over night, then sliced and grilled. Took the remaining cooking liquid and added it to some brown sugar and water caramel. Reduced a bit to thicken and concentrate. Served with white rice and celery cress garnish.

Perfect Sunday Brekkie

Scrambled eggs (Gordon Ramsay style), some fresh double smoked bacon from the markets yesterday morning, on some sour dough toast. Was it down with a fresh cup of espresso - new coffee I am trying from Republica, with some real fresh fat milk from the markets yesterday.

Lasagne in bulk

Cooked this one over the weekend. The meat for a day on the stove, and bechamel done on Saturday. Put together with some fresh pasta Sunday. This pan only fit about 1/2 the mince, so will keep the rest for other purposes. 3kg batch of mince with 1 bottle of wine, 5 onions, 5 cans of tomatoes and 2 cans of tomato paste.

Fish and Chips

Hey - I know its been a while. Hard to get motivated to capture everything I cook. My latest idea. Just post a pic of what I'm eating. Simple. Here is some salmon fillets out of the freezer, skin on - pan fried for a few minutes skin side down - in the oven to let the rest cook through.

Some oven baked chips with roasted garlic aioli (store bought) and some steamed zuchini. Listening to The Music's latest album bought today. Some cool sounds, bit more electronic with some 80's influences. Pretty cool anyway and looking forward to seeing them at Splendour in the Grass.

Bye for now.