Over the past couple of months the kitchen at Evans towers has been in various states of destruction due to renovation work, so we've had to get creative in the kitchen, one/two pot meals have been the order of the day.
During this time we've taken some tips, and ideas from our customers and this one was a particular favourite as it utilises a great deal of ingredients from the deli, can be whipped up - and switched up -really easily.
INGREDIENTS:
- Tub of hot smoked salmon flakes (you can also cook some salmon fillets if you have access to a cooker!)
- Olive Oil
- Garlic
- Chilli (can be fresh, flakes or we used a heaped teaspoon of the 'Very Lazy' variety)
- Spinach
- Pasta (choose a shape of your choosing, but we used the one affectionally known as 'Charlotte's hair pasta' aka Garofalo fusilli lunghi
METHOD:
1. Pop your pasta in a pan to boil for the allotted time. Wilt the spinach in a steamer/sieve over the top.
2. Pour a good slug of olive oil into a frying pan
3. Add your garlic and chilli and gently soften over a low heat - don't 'fry' or superheat the oil.
4. Add the salmon flakes to the mix and give a good mix to coat the salmon.
5. Once the pasta has cooked, drain and pour over the salmon/garlic etc mix, and stir through the spinach.
6. Dish into bowls and serve with a good handful of parmesan to finish.
Top tips. We made this a few times, and tried the following variations...
- You can add as much or little garlic/chilli as you like. Be sure to use great quality olive oil and that will have bags of flavour.
- Switch out the spinach for tender stem or purple sprouting broccoli. When serving; pile this on top at the end and heap that parmesan on top of that.(see picture below)
- Add some chopped fresh cherry tomatoes to the olive oil, chilli & garlic and allow to soften up before adding the salmon.
- Go veggie and leave the salmon out.
- Serve with a handful of Dicks leaves, or for a real comfort fest garlic bread with slices of Peter Cooks Sourdough.
