The joys of seat of the pants cooking and my recipe for a seafood and wholewheat pasta. Fresh Kitchen Tales.
|Wholewheat spaghetti topped with rawas|
I didn't really have a plan for lunch today though I had taken out the rawas (Indian salmon), which I had bought a couple of weekends back from Poonam at Khar Market and kept in the freezer, and kept it to thaw in the morning.
I finished writing my weekly column piece for the Times Kitchen Tales and then went to the kitchen. Our cook, Banu, had just come to work and she chopped some vegetables for me and boiled the wholewheat spaghetti that I had taken out. She then left the kitchen while I took out my pans and cooked the lunch which I had conceived along the way.
Wholewheat spaghetti and sauteed broccoli with bell pepper, crushed walnuts & a bottled French salad dressing, pink Himalayan salt, crushed black pepper & basillic herbs from Cannes. Topped by Alepo chilli flakes and sea salt encrusted rawas, crowned with freshly ground mustard sent by La Folie with my breakfast order in the morning.
1. Saute vegetables in extra virgin oil in herbs, seasoning
2. Pan sear rawas in olive oil (do not over heat) and sprinkle sea salt and chilli flakes while doing so. I used a grilling pan for 1 & 2.
3. Add EVOO to a pan, add crushed walnuts, then the vegetables andboiled pasta and some of the water in which the pasta was boiled in a saucepan. Season, add dressing
Put the spaghetti on a plate. Place fish on top. Smear mustard on top of fish. If you want, add some EVOO to it.
|My breakfast order of croque monsieur croissant from La Folie|
this morning with which the mustard came. The espresso was
from my Nespresso machine at home
Did you read my Times Kitchen Tales which came out in Sunday Times yesterday? It is about eating while out at work. It is based on reflections from a time when I was a market researcher and when I led a life very different from that of a independent writer working from home.
|Here's the link to the online version:|
Please read it and share your stories too
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