You can make this dish into whatever you wish – instead of a
starter or sides with other dishes, it makes a great lunch dish or a
supper by adding ingredients of your choice. Raid your fridge for
spring onions, sweet baby peppers and asparagus tips. All you need
to remember is make sure they are of a similar size and I'd blanch
the asparagus tips for 30 seconds for even stir frying. Use any
veggies in season that you love!
My personal favourites - diced water chestnuts, baby corn, diced
mushrooms, the world is definitely your lobster.
This is a perfect example of the marriage of treasure chest (aka
freezer) and pantry/store cupboard ingredients.
I added another element and served the seafood on a bed of noodles
for supper – here it is :
The noodles served in a dish
with a deep bowl - exactly right - layer your scallops, king prawns
and sauce on the top, duvet day supper anyone?
Verdict
- “that
was my kind of supper – fab!”
Just in case you thought I'd forgotten, or
didn't serve any, it's the birthday lunch puds next!
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