This recipe is in no way affiliated to Delia Smith’s seafood risotto!
Why on earth would I say something like that?
Well, two or three weeks ago the news reported that fans were outraged with one of her recipes. Recently, she and Heston Blumenthal signed up with Waitrose to create recipes for them. I shop with Waitrose 95% of the time but can’t help resent the way they do things sometimes.
The cooks can’t be completely blamed in this case because they are simply following the boss’ orders when they have to use ingredients/products that the shop stocks, although they are handsomely remunerated for their efforts. As always, when I enter the shop I check out the free recipe cards on offer and remember putting this recipe back in a flash when I realised the sods want me to buy processed junk to add to my food. In total the dish costs £16 to prepare to feed four mouths. Quite expensive for a home cooked meal and Waitrose laughs and skips all the way to the bank. Surely it is healthier and cheaper to cook from scratch and use natural ingredients? From a business point of view I understand why Waitrose is doing what it does but ethically it is questionable. It is criminal how the commercial sector instils helplessness in the everyday cook by persuading him to buy pre-packaged rubbish.
Okay, my rant is over. So what does this recipe have to offer? This dish you can prepare anywhere in the world and the ingredients are all natural so I’m definitely not making money off you. 😉 Of course, if you use fresh seafood it will taste even better but not all of us can afford to go to the fish monger to buy humungous king prawns and fresh crab. But if you can, go for it! Also, if there are any leftovers it can be gently reheated in the oven and enjoyed the next day.
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- 225g (8 oz) egg noodles
- 70g (2½ oz) butter or margarine
- 30g (1 oz) flour
- 500ml (2 cups) milk
- 2.5ml (½ tsp) mustard powder
- 5ml (1 tsp) fresh lemon juice
- 15ml (1 tbsp) tomato purée
- salt and pepper
- 125g (4 oz) small mushrooms, quartered
- 225g (8 oz) cooked peeled [shrimp] prawns
- 225g (8 oz) crab meat
- Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
- Generously butter a 2 litre (3½ pt) baking dish.
- Cook the noodles in a large pan of boiling salted water until just tender to the bite (check packet instructions for timing). Drain well.
- While the pasta is cooking, make a white sauce. Melt 45g (1½ oz) of the butter in a saucepan. Add the flour and cook 2 minutes, stirring. Stir in the milk. Bring to the boil, stirring constantly, and simmer until thickened, about 5 minutes.
- Add the mustard, lemon juice and tomato purée to the sauce and mix well. Season to taste with salt and pepper. Set aside.
- Melt the remaining butter in a frying pan. Add the mushrooms and cook for about 5 minutes.
- In a mixing bowl, combine the pasta, sauce, mushrooms, prawns [shrimps] and crab. Stir well to mix.
- Pour the mixture into the prepared baking dish. Bake until piping hot and the top is lightly browned, 30-40 minutes.
- Serve with a green salad.
- You can substitute the [shrimps] prawns and crab with your own favourite cooked seafood if you wish, e.g. mussels.
- Serving Size: 423g
- Calories: 790
- Sugar: 25.5 g
- Sodium: 354 mg
- Fat: 34.6 g
- Saturated Fat: 12.1 g
- Carbohydrates: 77.6 g
- Fiber: 2.1 g
- Protein: 42 g
- Cholesterol: 180 mg