Seafood recipes Archives

Breakfast recipes

Turkish-style eggs and salmon

15 minutes

Seafood recipes

Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

1 hour

Chilli recipes

Bill’s prawn, fennel and watermelon salad with chilli dressing

1 1⁄2 minutes

Italian recipes

Jamie’s tonno di nonna fangitta

50 minutes

Apple recipes

Scallop curry with apple-and-coconut slaw

20 minutes

Seafood recipes

Chilled mussel soup

30 minutes

Berry recipes

Ceviche-style blueberry trout

Potato recipes

Potato and salmon salad

10 minutes

Bianco cucina (anchovy-and-cauliflower pasta)

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

250 g Woolworths fresh tagliatelle
2 t olive oil
4 T butter
1 red chilli, finely chopped
3 garlic cloves, finely chopped
12 anchovies, roughly chopped
350 g cauliflower florets, thinly sliced
4 ciabatta slices, torn into chunks
2 T parsley, roughly chopped, to garnish
Parmesan, for serving
Freshly ground black pepper, to taste

Method

1. Cook the pasta in boiling salted water until al dente.

2. Heat the olive oil and 2 T butter in a pan. Add the chilli, garlic, anchovies and cauliflower florets and cook until soft and golden. Remove from the pan and set aside.

3. Heat the remaining butter in the same pan over a medium heat. Add the ciabatta and toast until golden brown. Toss the cauliflower, anchovy dressing and ciabatta croutons through the pasta.

4. Garnish with fresh parsley and serve with grated Parmesan. Season with ground black pepper.

Chef's note: “Frying cauliflower transforms it into a deliciously creamy veg. Add some chilli and salty anchovy and you’re in for something really special.”

Discover more recipes starring cauliflower here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Fish in chips with tartare sauce

Turkish-style eggs and salmon

Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

Bill’s prawn, fennel and watermelon salad with chilli dressing

Jamie’s tonno di nonna fangitta

Scallop curry with apple-and-coconut slaw

Chilled mussel soup

Ceviche-style blueberry trout

Potato and salmon salad

Brined hake with tangy pineapple-and-coconut salsa

Smoky trout on charred toast with exotic tomato salad

Bianco cucina (anchovy-and-cauliflower pasta)

Bianco cucina (anchovy-and-cauliflower pasta)

Ingredients

Method