NOTHING IMPRESSES MORE THAN A SEAFOOD BANQUET. WITH RICH MEDITERRANEAN FLAVOURS, THESE BEAUTIFUL DISHES WILL BRING PLENTY OF GLAMOUR TO YOUR TABLE
TAKE YOUR PASTA BAKE TO GLORIOUS NEW HEIGHTS WITH THIS DREAMY DISH, TOPPED WITH SPANNER CRAB AND GRUYERE
THE SECRET TO THESE RECIPES IS TO USE THE BEST-QUALITY INGREDIENTS, FROM YOUR SEAFOOD TO THAT FINAL SPRINKLE OF HERBS, SO THE FLAVOURS REALLY SING
HOMEMADE TAGLIOLINI WITH ROASTED TOMATOES AND MORETON BAY BUGS
SERVES 4
You will need a pasta machine for this recipe.
600g cherry tomatoes
400g roma tomatoes, roughly chopped
½ cup (125ml) extra virgin olive oil, plus 2 tbs extra
2 garlic cloves, 1 skin on, bruised,
1 crushed
1 tbs dried oregano
1 bunch fresh oregano
½ bunch flat-leaf parsley, stalks chopped, leaves picked, plus extra to serve
Pinch of caster sugar
2 long green shallots, finely chopped
40g unsalted butter, chopped
6 fresh Moreton Bay bug tails, shells removed, cleaned
150ml dry white wine
Chilli oil, to serve (optional)
TAGLIOLINI PASTA
400g tipo 00 flour
4 eggs, at room temperature
Coarse semolina, for dusting
For the pasta, place flour on a wooden board, make a well in the centre and drop in the eggs and 1 tsp salt flakes. Combine using your fingers or a fork, then knead mixture vigorously for about 10 minutes. At first it will look crumbly, but once your body heat activates the starch in the flour, the dough will change its texture, turning into a smooth, firm ball. Enclose in plastic wrap and chill for 30 minutes to rest.
(You can also mix the dough in a food processor. Process flour, eggs and salt for 1-2 minutes until mixture resembles wet sand, then tip onto a floured board or work surface, bring together with your hands and knead for 1 minute.)
Cut rested dough into quarters. Work with one piece at a time and keep the remainder enclosed in plastic wrap to prevent it from drying out.
