The poetry of prawns…

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The poetry of prawns...

Saturday evening saw just the two of us, so we indulged in one of our favourite supper dishes…prawns with chilli, parsley, garlic and ginger on lightly toasted ciabatta. I am sure you have all done this before but I make no excuse for recording it here – this is, after all, as much a record of what I eat, as it is to inspire others…though hopefully I do do that from time to time as well!

The succulent nature of this dish, the fizz of the chilli, the dripping ooziness of the oil as it dribbles down your chin, the tenderness of the lemony gingery prawns as they gently massage your tastebuds make this a very sensual supper – I love it!

Ingredients for 2

2 small ciabatta loaves cut in half lengthways and lightly toasted.
Good olive oil
Thumb size piece of ginger peeled and chopped finely
2 cloves of garlic chopped
2 red chillis deseeded and chopped roughly
200 gm of raw tiger prawns – about 8 each
Juice of 1 lemon
Chopped flat leaf parsley
Sea salt and black pepper to taste

Into a large hot frying pan add a glug of olive oil – add the ginger, garlic, chilli and the lovely prawns. Fry over medium heat for about 3 minutes until prawns colour up. Turn heat down and add the lemon juice, parsley and another little smidgen of olive oil. Toss together for a minute or so. It should be a nice juicy sauce now – season a little – just a little salt and a tad more pepper. Serve over the warm ciabatta slices – and, being an olive oil freak, I added even more of the golden glory!

All I could do afterwards was simply sit in silence and stare at my plate as the tastes continued to roll around my mouth.

Then I poured another glass of chilled white wine and turned the music up…….

Red Rice Rhubarb & Strawberry Pots…

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Red Rice Strawberry Rhubarb Pots.....

A simple, simple early summer (looks out at rain soaked garden wondering if I’ve been transported back to November overnight !) pud to cleanse the palate at the end of any supper.

I simmered some home grown rhubarb with a little caster sugar until just cooked….I let it cool…then added a glug of Wild Strawberry liqueur (from The Wiltshire Liqueur Company – see link at the side bar) – covered the dish with cling film and popped it in the fridge for about a couple of hours to let the rhubarb soak up the spirit. I crumbled a ginger biscuit into each pot (I actually bashed it in a plastic bag with a rolling pin-very therapeutic actually!) added a beautiful blob of creme fraiche then topped with a spoonful of the rhubarb benevolence!

The trinity of flavours was satisfying and sumptuous and light.

Mmmmmm….!