click on the title to jump to the recipe — return to the recipes index QUICK PRAWNS WITH SHAPGETTINI OVEN BAKED BACCALA WITH TOMATO PRAWN CURRY OCEAN JACKETS (LEATHER JACKETS) COOKED IN LUCIA ’S OWN NAPOLETANA SAUCE
	QUICK PRAWNS WITH SPAGHETTINI Serves 6 — Emma Bugeja ingredients 1kg frozen green tiger prawns 4 cloves Garlic, peeled and finely chopped ½ tsp Lucia’s Own Chilli Sambal 2 tablespoons Lucia’s Own Extra Virgin Olive Oil 500g Martelli Spaghettini 1 x 500g Lucia’s Own Napoletana Sauce 1 handful fresh parsley, chopped method Bring a pot of lightly salted water to boil add pasta and cook. In the meantime soak the frozen green prawns in cold water and give them a good wash. In a saucepan, heat a little of the oil, garlic and chilli sambal, until garlic has turned a golden brown. Add the prawns, cook them for around 10 minutes or until they have changed colour. Whilst the prawns are cooking, in a separate saucepan heat a little oil, sauté the garlic, and add the Napolitana sauce. Bring the sauce to the boil add the prawns and it s juices to the sauce. About this time the pasta should be cooked, toss the drained pasta with the sauce and prawns. Serve into bowls topped with heaps of parsley. Traditionally cheese is not served with seafood dishes, but again your choice. This recipe is great to do when you don t have a great deal of time, it s so easy to prepare but yet so tasty! available from Lucia’s Fine Foods Lucia’s Own Chilli Sambal and Extra Virgin Olive Oil, Martelli Spaghettini, Lucia’s Own Napoletana sauce
	OVEN BAKED BACCALA WITH TOMATO Serves 4 – very fast ingredients 700g salt fish, soaked as described above 800g small desire, peeled and cut into four salt 1 medium purple onion, peeled and chopped 3–6 cloves garlic, peeled and finely chopped 125ml EV olive oil plus couple of tablespoons 3 pinches dried oregano white pepper, freshly ground 500g ripe tomatoes, peeled, seeded and chopped 1 pickled lemon, flesh removed rind finely chopped or coarsely grated rind of a fresh lemon 1 cup of Kalamata olives that have been marinated in olive oil 250ml Lucias Napoletana Sauce, or similar preservative free Italian style tomato sauce handful continental parsley, salted and roughly chopped lemon wedges Oil a shallow casserole about 5cm deep large enough to hold everything. method Drain the fish, pat it dry and cut into thick strips across the fillet. Blanche the potatoes in boiling salted water until they are just slightly undercooked. Drain them and allow them to cool a little. Put the fish, potatoes, oil and oregano in a bowl. Season them with pepper and, remembering that the fish is salty, a little sea salt and toss over. Add the fresh tomato and toss over. Mix the tomato sauce and water together and pour over the rest of the ingredients. Mix and then pour everything into the casserole. Cook for 30 – 45 minutes in a pre heated 200°C oven. Scatter the parsley over the top and serve in the baking dish with the lemon wedges. available from Lucia’s Fine Foods EV olive oil, pickled lemon, Kalamata, Lucias Napoletana Sauce
	PRAWN CURRY Serves 4 ingredients 250g onion, peeled and roughly chopped 50g minced ginger/garlic ½ teaspoon salt 2 tablespoons vegetable or peanut oil 1 small bunch coriander with roots, washed, leaves roughly chopped, roots finely chopped 5g black mustard seeds 40g seafood curry powder 750g Lucia’s Own Napoletana Sauce 2 limes, finely grated rind, strained juice 750g fresh ripe tomato, peeled and chopped 6 lime leaves 400ml coconut milk 750g medium Australian headless green pawns method Sauté the onion, garlic/ ginger and salt in the oil until it is golden. Add the coriander roots and cook stirring for another couple of minutes, then stir through the black mustard seeds and curry powder and cook until the mixture starts to bubble. Cook stirring for a couple of minutes then add the tomato sauce, lime rind, fresh tomato and lime leaves. Heat through and when it starts to bubble, turn the heat down and add the coconut milk. Cook very gently for a few minutes. To this point can be done in advance. Just before you want to serve re-heat the curry base and when it is hot, add the prawns and cook turning them over constantly until they are just set. Stir through the limejuice, taste and adjust the salt to taste and serve with the coriander leaves scattered over the top. Best accompaniment plain steamed rice. available from Lucia’s Fine Foods lucia’ Own Napoletana Sauce
	OCEAN JACKETS (LEATHER JACKETS) COOKED IN LUCIA ’S OWN NAPOLETANA SAUCE Serves 4 ingredients 2-3 Ocean Jackets per person diamond scored to the bone at 2cm intervals 1 x 750ml Lucia’s Own Napoletana Sauce 1 lemon coarsely grated rind and strained juice small knob green ginger peeled and grated 1 chilli finely chopped handful of fresh herbs stalked and roughly chopped white pepper freshly ground 2 pinches Maldon sea salt method Mix everything together, cover and refrigerate for at least three hours. Cook on a pre heated barbecue for approximately 5 minutes on each side. Serve with plain rice. Ocean Jackets are one of the cheapest and most under valued local fish and are generally very fresh in comparison to the deep sea fish that spends days in ice slurry (and blood) before landing at your fish monger. available from Lucia’s Fine Foods Lucia’s Own Napoletana Sauce, Maldon sea salt

Latest news