Hello! Where have you all been? I know, I know….only joking…tis me…I have been ignoring my duties here in my real life as a blogger whilst trying to earn a decent penny pretending to be grown up, struggling towards the end of the December work schedule that has, frankly, left me plum knackered. Still, I have dusted myself down, had a monumental sleep, ventured out into the real world, breathed it all in and here I am before you, ready to bare my cooking soul. Now, you will all be thinking….’he’s been at the wine again’…..which is true…but I feel liberated, shackles are off and I am rolling into Christmas Drive, foot off the break and in top gear.
So, what have I been eating – nothing exciting sadly – until a day or two ago – and I had these prawns served as a canapé.
So, I rushed home and replicated them. And it didn’t hurt!
A slither of patience is required…but all worth it. Simply add 200 gm of the best tail-on-king prawns you can afford – this for maybe 2 or 3 of you as a nibble cum starter – you could even pop a spoonful into half an avocado if you felt so inclined – then squeeze over the juice from 3 limes. Chop a deseeded red chilli finely and add this, plus a hearty bunch of fresh coriander finely chopped and a smidgen of rock salt and black pepper. Mix well and cover with cling film – pop into your fridge for at least 12 hours – 24 would make them sublime – then simply feast on them with a decadent glass or two of sauvignon blanc from Marlborough in New Zealand.
This is so zingy and sexy and fizzingly tasty that you will have to make it again a day or two later and find friends to invite round to indulge.
Do this as soon as possible – before Christmas – it is GOOD!
Came in last night feeling v peckish but wanting something with real zing but not heavy. Decided to go for a simple prawn dish that took less than 11 minutes – the time the pasta took in fact!
120 gm of fab king prawns, tails on – leads to serious finger licking later. One green chilli, one red chilli – both deseeded and chopped. 3 cloves of garlic chopped finely. A handful of flat leaf parsley chopped. A small glass of white wine. 100 gm of passata or chopped tinned tomatoes. Olive oil. That’s it – for two – oh, and 300 gm of fusili and rigatoni pasta ( I keep and odds and sods pasta tin to which I add all the pasta left over from a packet – and every few weeks I have an odds and sods pasta mix!) – though, had I had any in, it would have been better with spaghetti. Must buy some!
You just pan fry gently in the oil, the chilli & garlic for two minutes, then add the prawns. Fry for another two or three minutes whilst the prawns colour – or if they are already cooked just 2 minutes – then add the white wine and the parsley – move prawns to one side and let the wine bubble and reduce a little for a few minutes, then add the passata. Stir gently together – by the time the pasta is cooked and drained – it will be beautifully wonderful. Spoon over the pasta. This one was hot – I mean lip zingingly hot – which we like – if you prefer it less zingy – just use one chilli. But be brave if you can. Tis worth it.
Last night’s supper was a hit with our guests and I was chuffed with the result. I used Greek Sea Bass fillets. I made a dill tomato sauce – will put recipe on separately soon – poured it into a deep oven pan. I added a tbs of capers and a handful of black olives cut in half. I placed the fillets on the sauce – drizzled over some good olive oil and a sprinkling of sea salt and black pepper. Popped it in the preheated oven on 200c for 8 minutes – then added about 150 gm of cooked king prawns. Back in the oven for another 7 minutes. Then I used a slotted spoon to carefully remove the fillets to a warm plate. I then stirred in a tablespoon of crème fraîche into the sauce.
I served it with some chopped chard which I pan fried in a wok in butter for a minute or two – I didn’t want it to wilt too much-left it with a little bite still which I like. Lots of crusty bread needed to mop up the fabulous sauce!