If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy.
What a great theme of the week over at the cooking club “I Thee Wed”. “By combining two separate recipes, or two different chef’s recipes, or even two ingredients that marry well together!”
I have often made shrimp and feta dishes so I know that works and the 2 chefs concept is something that I often work with in the world of recipes. Yotam & Sami recipes are fantastic and I own at least 2 of Yotam’s and 1 of Sami’s and this recipe is from the yet another “Jerusalem a Cookbook” by both chefs.
The recipe is an easy one that was fantastic and company worthy, but it is my test recipe for 1 person today and that would be for me since Mike is having his favorite meatloaf for dinner. Of course I scaled back the recipe for dinner and served it with my favorite arugula, fennel, radicchio salad, dressed with Jacques’ French vinaigrette, and a warm loaf of crusty French bread.
Ingredients that will serve 4 as a starter
1 cup white wine
2¼ lb clams, scrubbed
3 cloves garlic, thinly sliced
3 tbsp olive oil, plus extra to finish
3½ cups peeled and chopped Italian plum tomatoes (fresh or canned)
1 tsp superfine sugar
2 tbsp chopped oregano
1 lemon 7 oz tiger prawns, peeled and deveined
7 oz large scallops (if very large, cut in half horizontally)
4 oz feta cheese, broken into ¾-inch chunks
3 green onions, thinly sliced salt and freshly ground black pepper
Place the wine in a medium saucepan and boil until reduced by three-quarters. Add the clams, cover immediately with a lid, and cook over high heat for about 2 minutes, shaking the pan occasionally, until the clams open. Transfer to a fine sieve to drain, capturing the cooking juices in a bowl. Discard any clams that don’t open, then remove the remainder from their shells, leaving a few with their shells to finish the dish, if you like.
Preheat the oven to 475°F. In a large frying pan, cook the garlic in the olive oil over medium-high heat for about 1 minute, until golden. Carefully add the tomatoes, clam liquid, sugar, oregano, and some salt and pepper. Shave off 3 zest strips from the lemon, add them and simmer gently for 20 to 25 minutes, until the sauce thickens. Taste and add salt and pepper as needed. Discard the lemon zest.
Add the prawns and scallops, stir gently, and cook for just a minute or two. Fold in the shelled clams and transfer everything to a small ovenproof dish. Sink the feta pieces into the sauce and sprinkle with the green onion. Top with some clams in their shells, if you like, and place in the oven for 3 to 5 minutes, until the top colors a little and the prawns and scallops are just cooked. Remove the dish from the oven, squeeze a little lemon juice on top, and finish with a drizzle of olive oil.
Find the Jerusalem cookbook on Amazon Kindle or buy the hard cover if you prefer.