Thursday, 25 November 2010

My Kitchen: Mackerel Al Dente

I love fish...not the smell or cleaning it, but the taste. Before moving to Munich I could have sworn i hated mackerel...but now i somehow love it!!! Before you read on...let me just say do not be fooled by simplicity. 

'Sometimes the simple things in life are the most fruitful '

This meal tasted soooo good it even inspired me to have a mini dessert afterwards! Very few ingredients are needed, and just a note for those 'cough'.... including myself who use maggi in everything! ---> Sometimes salt does the job all by itself. E.g leave maggi out of it!

Cooking time: 25 mins including preparation

2 medium sized tomatoes
1 large onion
1 tsp tomato puree
1 garlic glove
1 packet of boneless mackerel
50% Rapeseed oil 50% Sunflower oil mix
Seasoning: salt, oregano, pepper, thyme, fish seasoning

1. Bring pot of  water to the boil
2. Dice/Slice onions, garlic and tomatoes
3. Drizzle cooking oil in a deep pan. Once heated add onions and allow to sauté (light brown) before adding garlic.
3. Add spaghetti to boiling water with sprinkle of salt and drop of oil to prevent spagheti sticking (medium heat)
4. Add 1tsp of puree to onion and garlic mix and stir with wooden spoon.
5. Use rubbing motion with fingers to crumble mackerel into pan. Then stir.
6. Season to taste! 
7. After 5 minutes add sliced/diced tomatoes to mackerel mix. Leave to simmer for 10 minutes.
8. Add cooked spaghetti to the mackerel sauce and leave on very low heat for 2 minutes to allow flavours to infuse!!!
9. Dinner is served!

And then there was dessert...

x edF x

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x Fi