Easy lemony seafood, potato & herbs

Easy, yummy, cheap, adaptable and best served with a really good baguette with lashings of Lurpak butter.  I love to pair this dish with our G Series 2014 G4 Chardonnay** and plonk it on the table in my favourite roasting pan for everyone to rummage through (we have picky eaters in our household).

The G Series is our new top of the line range and the Chardonnay is complex and very traditionally Burgundian in its style, so it needs something that packs a punch of flavour to stand up to the layers of rich fruit characters and French oak nuances.

Which is why I don’t like to over complicate the food match…. when the wine is this good I want to enjoy it, not become a slave to it.

Ingredients:

Chat or baby potatoes, Mussels, calamari or squid, green prawns, scallops (out of shell), white wine for cooking (don;t use the G4 Chardonnay!!!), extra virgin olive oil (EVOO), garlic, red onion, lemons and lots of fresh herbs.

You can really use whatever seafood you want or can easily get, just make sure they are roughly cut to the same size so they cook evenly (quickly).

For the herbs, I use whatever is around, but generally go with lots of flatleaf parsley, oregano (fresh), thyme, rosemary, basil, chives and even a bit of mint.

Method:

Have a sip of your cooking wine to check it is all right, tie on your apron and pre-heat the oven to 200 (Celsius).

Add a good lug of EVOO to a heavy based roasting pan suitable for the oven & stove top.  Add your potatoes, whole cloves of garlic, red onions (quartered), rosemary, thyme (lemon thyme if you have it), lemon zest and lemon juice (don’t be shy!), a small amount of the white wine and season well with salt and pepper and put it in the pre-heated oven till the potatoes are cooked through and golden brown (30-40 minutes). Remove form the oven and turn oven to a high heat.

Turn the cook top onto high to keep the pan really warm while it is out of the oven and scatter the seafood in a single layer on top of the potatoes.  Add more white wine to the pan to make your sauce, and a bit more more lemon juice and zest and seasoning over the seafood.

Place back in the oven and cook seafood quickly (you don’t want it to stew, so if your in doubt about any of it, pre-cook it in a pan first), until it is just tender and showing colour.

Remove from the oven, season again for good luck, and splash over some more lemon juice and zest and add all your beautiful fresh green herbs.

Serve it in the roasting tray to the table and let everyone serve themselves.

One large roasting tray usually feeds 4 – 6 with bread depending on appetites and boy / girl ratios.

**The inaugural  release of our G4 Chardonnay will happen in or around October 2015.

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