Peter Sidwell's Kitchen 2022 Series 1 Episode 1
Pesto Pasta with Hidden Broccoli and Parmesan Cheese
Broccoli Pesto Pasta
1 tbsp Salt (for cooking the pasta)
1 head of broccoli
400g Dried spaghetti pasta
60g Pine nuts
2 Garlic cloves
200ml Extra virgin olive oil
100g Fresh basil leaves
60g Parmesan cheese
1 tsp fresh lemon juice
Salt and pepper for seasoning
Cut the broccoli into florets and cook in a large pan of salted boiling water for 3-4 minutes.
When cooked lift out of the pan and drop into a bowl of ice cold water to stop the cooking process.
Place the pasta into the same cooking water and boil for 9 minutes.
Meanwhile toast the pine nuts in a dry frying pan for 2-3 minutes until golden and this brings out the flavour of the nuts.
Place half the cooked broccoli into a blender with the toasted pine nuts, garlic and olive oil.
Blend until smooth, then add the basil, grated parmesan cheese and lemon juice.
Blend again and taste for seasoning, you may want to add a little salt and pepper at this point to make it just how you like it.
When the pasta is cooked 9 minutes for just a little bite is perfect but its up to you.
Place a large shallow pan onto the heat and remove 1 full ladle of the pasta cooking water and place into the pan.
Add 4 tbsp of pesto and stir together (you can always add more pesto if you want to)
Scatter the remaining cooked broccoli into the pan with the pesto.
Using a pair of tongs lift the pasta out of the cooking water and transfer straight into the pesto.
Stir together and serve with a little extra parmesan and a few extra pine nuts.
Blackend Salmon Tacos with Celeriac Slaw
Serves 4 (2 tacos each)
2 tbsp Smoked paprika
1 tsp Dried oregano
1/2 Cayenne pepper
1 tbsp Brown sugar
1 tbsp Dried onion powder
1 tsp Dried garlic powder
1/2 tsp Dried thyme
1 tsp Salt
500g Salmon fillet
2 tbsp Extra virgin olive oil
600g Unpeeled celeriac
1 Red onion
100ml Low fat sour cream
Salt and pepper
2 tbsp Extra virgin olive oil
8 Small tacos or soft wheat wraps
Place all the spices together into a pestle and mortar and grind together, or mix together in a bowl.
Drizzle the salmon in olive oil and rub all over, this will help the spices stick and the skin crisp up.
Pre heat a non stick frying pan, when hot place the salmon skin side down into the pan.
Cook the salmon for 10 minutes on a medium heat on the skin side, the skin will start to burn, don’t worry as we are using the skin as a protective cover for the fish and will be peeling it away later.
Meanwhile to make the slaw, peel and wash the celeriac before cutting into thin slices and then match sticks.
Place the celeriac into a bowl with the sliced red onion and cover with lemon juice.
Season with a little salt and pepper and leave to stand for 10 minutes.
Pour off the access liquid and stir int the low fat sour cream.
After 10 minutes turn the salmon over and remove from, the heat, the residual heat from the pan will finish the cooking process.
Peel the salmon skin of the fish and serve up with warm tacos and the celeriac slaw.
I like to finish my taco with a drizzle of extra virgin olive oil and a squeeze of fresh lime, but its up to you.