Handful of King Prawns
Handful of Mussels
Handful of Crayfish
100g Tin tomatoes
2 tbsp tomato passata
1 Chilli – diced
1 clove garlic – chopped
1 tsp Brown Sugar
1 splash of white wine (approx 30ml)
Handful of Basil – chopped
Wholegrain Rice Vermicelli
1. Heat some oil in a pan and heat through the prawns, crayfish and mussels for a few minutes along with the chilli and garlic.
2. Add in the tomatoes, tomato passata, white wine and Brown sugar reduce the heat to a simmer, and simmer for 10 minutes.
3. Meanwhile place Vermicelli in a bowl and cover with boiling water, let sit for 4 minutes.
4. Drain the vermicelli and add to the seafood tomato mix then add the basil, cook for a further minute.
5. Serve with a lovely glass a Chardonnay.
World Whisky Day – 16th May 2015! What will your dram or delight be?
I visited the Brodie Countryfare this week and picked up this wee beauty, made in Dundee by the Whisky Sauce Company www.whiskysauce.co.uk it has loads of flavours and certainly packs a punch in your mouth. I couldn’t decided what to have with it, so really went for a mix up and it was absolutely delicious.
2 Handfuls of Spinach or alternative salad leaf
8-10 Green pitted olives
2 roasted red peppers – sliced
Handful of king prawns
Handful of Cooked Mussels
1 tsp red chillies
1 tbsp light mayo
1-2 tbsp of Scotch Whisky Dressing
1. Wash and place spinach in a bowl, add in sliced roasted red peppers and olives.
2. Meanwhile mix the prawns with the chillies and mayo then add to the bowl along with the mussels
3. Sprinkle in Scotch whisky dressing, mix well together and serve with a lovely chilled glass of Chardonnay.