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Archive for February, 2018

So it’s still winter even though it’s March – make soup!

Posted in Food, Gluten-free, Healthy, Soup, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , on 28 February 2018| 1 Comment »

Winter root vegetable soup

So here we are almost March and we are experiencing an artic blast. The snow is piled up at the back door and Dubliners have been advised to stay indoors tomorrow as more is on the way. Soup seems like our only defence. Nothing fancy here but full of fresh vegetable flavours. It will protect you against almost all weather eventualities, or at least both fill and warm you up.

Winter Root Vegetable Soup – serves 6 to 8

  • 1 tbsp butter
  • 1 onion, chopped
  • 1 leek, sliced
  • 2 potatoes, peeled and chopped
  • 2 litres vegetable stock
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • 1 small celeriac, peeled and chopped

Melt the butter in a large pot over a medium to high heat. As soon as it has melted and started to froth, add the onion, leek and potatoes. Sauté for a couple of minutes, then cover and sweat over a low heat for 8 minutes.

Add the stock, the rest of the vegetables and some salt and pepper (white pepper would be our preference), then lower the heat and simmer for about 20 minutes, partially covered. Taste the vegetables to check that they are completely soft, then check the seasoning before serving.

(Original recipe from Fresh by Donal Skeehan, Hodder & Stoughton, 2015.)

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Spaghetti With Mushrooms, Bacon & Cream

Posted in Food, Pasta, tagged , , , , , , , on 27 February 2018| 1 Comment »

Spaghetti Carbonara

A sort of carbonara-style dish but far from authentic. It’s tasty though, and we get requests for this version so we’ll keep making it.

Wine Suggestion: We opened a bottle of the Colterenzio Pinot Bianco from Alto Adige/Südtirol for our guests and it went very well. If in doubt we try to choose a wine similar to the origin of the food; a good rule if you’re stuck.

Spaghetti with Mushrooms, Bacon & Cream – serves 4

  • 350g spaghetti
  • 150g unsmoked streaky bacon, cut across into very thin strips
  • 3 tbsp olive oil
  • 150g small chestnut mushrooms, quartered
  • 2 garlic cloves, crushed
  • 2 large eggs, beaten
  • 85g Parmesan cheese, grated
  • 4 tbsp double cream
  • 1 tbsp chopped flat-leaf parsley

Cook the pasta in lots of boiling salted water according to the time indicated on the pack.

Meanwhile, heat a large, deep, non-stick frying pan and fry the bacon over a low heat until the fat starts to run. Add 1tbsp of the olive oil, increase the heat, and keep cooking for another 3-5 minutes or until crispy. Remove with a slotted spoon and drain on some kitchen paper.

Add the remaining 2 tbsp of oil to the same pan, then add the mushrooms and garlic and fry over a medium-high heat for 3-4 minutes or until the mushrooms are golden. Set aside.

Combine the eggs and most of the Parmesan in a small bowl (reserve enough cheese to sprinkle over at the end). Season well with salt and black pepper. When the pasta is almost done, return the frying pan to a low heat. Scoop out a cup of the pasta cooking water, then drain.

Tip the spaghetti into the warm pan with the bacon and mushrooms. Remove the pan from the heat and mix in the eggs and cheese. Stir in the cream and about 120ml of the reserved pasta water. Use some tongs to toss the spaghetti with the other ingredients.

Divide the spaghetti between 4 warm bowls and scatter over the parsley, reserved Parmesan and some more black pepper.

(Original recipe from Mary Berry Cooks the Perfect, DK, 2014.)

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Italian Baked Rice

Posted in Food, Italian, tagged , , , , , , , on 26 February 2018| Leave a Comment »

Italian Baked Rice

We vowed to set Jamie’s 5 Ingredients book aside for a while but we keep coming back to it – this time as we only needed to pick up one ingredient. This is definitely not conventional cooking as we know it but it works, and we’re continually surprised by what read like pretty ordinary dishes. This makes a great midweek meal served with a rocket salad but would also be a good side for roast or barbecued meat.

Wine Suggestion: What you choose may depend on if there’s meat being cooked too, but we ate this initially on its own so went for the Dog Point Chardonnay which was both rich and round as well as fresh and vibrant; perfect.

Italian Baked Rice – serves 4

  • 2 onions, peeled, quartered and divided into petals
  • 60g fennel salami
  • 300g Arborio rice
  • 1 heaped tbsp mascarpone cheese
  • 40g Parmesan cheese, finely grated

Preheat the oven to 180ºC/350ºF/Gas 4.

Put a large shallow casserole over a high heat. Throw the onion petals into the pan and char for about 4 minutes, tossing regularly.

Reduce the heat to medium and stir in 1 tbsp of olive oil and the salami, then the rice and cook for 1 minute. Add 1.2 litres of boiling kettle water and the mascarpone, then stir in the Parmesan with some sea salt and black pepper.

Bake the rice in the oven, uncovered, for 40 minutes or until the rice has absorbed the liquid and is just cooked through. Drizzle with 1 tbsp of extra virgin olive oil and season to taste before serving.

(Original recipe from 5 Ingredients by Jamie Oliver, Michael Joseph, 2017.)

 

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Cheesy Kale Bake

Posted in Food, Side dish, Vegetarian, tagged , , , , , , on 25 February 2018| 2 Comments »

Cheesy Kale Bake

Kale is everywhere and not our choice to put in a smoothie, but absolutely delicious when smothered with cheese sauce.

Cheesy kale bake – serves 4

  • 400g curly kale, remove the stalks and thickly shred
  • 25g butter
  • 25g plain flour
  • 400ml milk
  • 250g Cheddar or Gruyère cheese (or a mixture), grated
  • 1 tsp Dijon mustard

Preheat the oven to 200C/400F/Gas 6.

Put a large pan of water onto a high heat, add a tsp of salt and bring to the boil. Tip in the kale and cook for a couple of minutes or until almost tender. When it has cooled a bit squeeze the leaves with your hands to remove excess water and spread out in an ovenproof dish (20 x 25cm).

To make the cheese sauce, melt the butter in a saucepan over a medium heat, add the flour and cook for a minute or until bubbling. Gradually add the milk, whisking or stirring all the time, then reduce the heat and cook for 3-4 minutes or until thickened. Remove the sauce from the heat, add half the cheese and season with salt and pepper.

Pour the cheese sauce over the kale and sprinkle over the rest of the cheese, then bake for 15-20 minutes or until golden and bubbling.

(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, HarperCollins, 2013.)

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Spiced Sweet Potato, Puy Lentils and Rocket with Honey-roasted Walnuts

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , on 23 February 2018| Leave a Comment »

Spiced Sweet Potato, Puy Lentils and Rocket with Honey-roasted Walnuts

We picked up an amazing salad book, called Community, on our last trip to Australia which really pushes salad to centre stage. The recipes can all be served as a main course or as a side and they portions are accordingly generous. This one is good but the predominant flavour is honey so if that’s not your thing then perhaps give it a miss. We thought it might be nice with some roast pork.

The honey-roasted walnuts are a nice snack on their own too, so don’t be afraid of making too many.

Wine Suggestion: We went a little left-field for this and opened a Colterenzio Lagrein, a spicy, earthy red from Alto Adige – Südtirol; choose something a little earthy with a little spice and good fruit.

Spiced sweet potato, puy lentils and rocket with honey-roasted walnuts – serves 4 to 6

  • 2 kg sweet potatoes, peeled and cut into 2 cm cubes
  • 2-3 tbsp extra virgin olive oil
  • ½ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • ½ tsp ground allspice
  • sea salt and black pepper
  • 250g Puy lentils, rinsed
  • 1 x 250 ml cup of soft herbs e.g. mint, parsley, chervil, tarragon, chives, dill or coriander – finely chopped
  • 2 x 250ml cups of  baby rocket leaves
  • 50g Parmesan, shaved

SWEET VINAIGRETTE:

  • 1 tbsp honey
  • 1 garlic clove, crushed
  • 2 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil

HONEY-ROASTED WALNUTS:

  • 2 tbsp honey
  • ¼ tsp dried chilli flakes
  • ½ tsp turmeric
  • pinch sea salt
  • 2 x 250ml cups walnuts

Preheat the oven to 200C.

Combine the sweet potato, olive oil, nutmeg, cinnamon, cumin and allspice in a large bowl with some salt and pepper. Roast for 30 minutes or until tender and turning golden.

Bring a large pot of water to the boil, then simmer the lentils for about 20 minutes or until tender but still with a little bite. Drain.

Whisk together all the ingredients for the sweet vinaigrette and season with salt and pepper. Stir the vinaigrette through the lentils while they’re still warm.

To prepare the honey-roasted walnuts, combine the honey with the chilli flakes, turmeric, salt and just enough water to make a thick paste. Toss the walnuts in the paste and spread over a baking tray. Roast for 15 minutes or until they are crunchy. They will still be a bit sticky. Watch very carefully after the first 10 minute as they can go from toasted to burnt in seconds.

Combine half the chopped herbs with the rocket, sweet potato and lentils and season well. Scatter over the walnuts, the remaining herbs and the Parmesan before serving.

(Original recipe from Community: Salad recipes from Arthur Street Kitchen by Hetty McKinnon, Pan Macmillan Australia, 2014.)

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Rigatoni with Tomato & Rosemary Sauce

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , on 19 February 2018| 2 Comments »

There is a rosemary bush in our front garden and it often comes to the rescue when we have pretty much nothing for dinner. Provided you have a rosemary bush at your disposal this is pretty much a store cupboard dish and also handy for using the end of a jar of cream. This is surprisingly tasty and a great throw together weeknight dish.

Wine Suggestion: this dish suits a rustic red wine with a bit of “garrigue”, the southern French earthy, herby, spice that is a bit wild and untamed. This time we opened a wine that has this in spades, the Mas Conscience “le Cas” which is 100% old vine Carignan, which is all black fruits hints of hot rocks and earth, and wild Languedoc spices. Not shy in character but a good match nonetheless.

Rigatoni with Tomato & Rosemary Sauce – serves 4

  • 4 sprigs of rosemary, leaves finely chopped and stalks discarded
  • 2 x 400g tins chopped tomatoes
  • a pinch of chilli flakes
  • 400g rigatoni or penne
  • 100ml double cream
  • 1 tsp sugar

Fry the chopped rosemary in a tablespoon of olive oil for about a minute. Stir in the tinned tomatoes and the chilli flakes, then simmer hard for 12 minutes.

Meanwhile, cook the pasta in lots of salted boiling water according to the time indicated on the pack.

Stir the double cream into the sauce along with the sugar and plenty of seasoning, then mix in the drained pasta and serve.

(Original recipe from BBC Good Food Magazine, February 2011.)

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Broccoli & Salmon Pasta Bake

Posted in Fish, Food, Pasta, tagged , , , , , , on 18 February 2018| 1 Comment »

Broccoli & salcmon bake

This was Friday night dinner in our house. Really easy to put together, with heaps of flavour and you can even prep it up to 4 hours in advance and chill until you’re ready to bake. You could serve some salad on the side if you like but it works pretty good on its own.

Wine Suggestion: Fresh, minerally, Chardonnay is our go to wine for this. You need fresh acidity for the rich salmon and creamy sauce and a broadness on the palate to match the body of the dish. Today it’s the Ventenac Préjugés, 100% Chardonnay from a plot that exceeded the expectations and prejudices of the winemaker, being atypical Languedoc; all freshness, juiciness and minerality.

Broccoli & salmon bake – serves 4

  • 250g penne pasta
  • 300g broccoli, cut into large florets
  • 25g butter
  • 25g plain flour
  • 600ml full cream milk
  • 100g mascarpone
  • 8 sun-dried tomatoes preserved in oil, drained and thickly sliced
  • 2 tbsp small capers, rinsed (optional)
  • 10 large basil leaves, roughly torn
  • 4 fresh skinless salmon fillets
  • 50g mature cheddar, finely grated

Preheat the oven to 190C/Gas 5/170C.

Cook the pasta in plenty of boiling salted water for 6 minutes, then add the broccoli and time another 4 minutes when the water returns to the boil. Drain.

Meanwhile, put the butter, flour, and milk in a very large saucepan and heat, whisking the whole time, until it thickens enough to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers and basil, then add the drained broccoli & pasta and season well.

Halve the salmon fillets widthways to give you shorter stubby pieces and put into the a large baking dish in a single layer. Spoon the pasta and broccoli mixture over the top, then scatter with the cheese.

Bake for 30 minutes or until starting to bubble at the edges. Don’t be tempted to brown it too much or you will overcook the fish.

(Original recipe from BBC Good Food)

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Easiest Ever Lamb Kebabs

Posted in Barbecue, Food, Gluten-free, Lamb, tagged , , , , , , , , , , on 17 February 2018| Leave a Comment »

Easy lamb kebabs

These definitely taste best off a barbecue but if you’re not up for that in February then you could cook them on a griddle pan instead. Marinade the lamb up to a day in advance if you can.

Wine Suggestion: A juicy Californian Zinfandel or Italian Primitivo; cheers!

Easiest ever lamb kebabs – serves 4

  • 600g lamb neck fillet, cut into 2cm chunks
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 2 red onions, cut into small wedges

Heat the barbecue or griddle pan.

Put the lamb into a large bowl and toss with the oil and oregano. Season with salt and pepper, then set aside for as long as you can (overnight ideally).

Thread alternate pieces of lamb and onions onto metal skewers (you can use wooden skewers either but you need to soak them in cold water for about 20 minutes so they don’t catch fire).

Cook the skewers for about 8 minutes, turning regularly.

 

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Beetroot & Dill with Crème Fraîche & Walnuts

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , on 16 February 2018| 3 Comments »

Beetroot & Dill with Crème Fraîche & Walnuts

This is a great winter salad that feeds a crowd and goes really well with lamb. You could also serve on it’s own or with some baked potatoes and leftovers make good lunchboxes. Roast the beetroots earlier in the day so you have very little to do to assemble at the end.

Wine Suggestion: An earthy, lighter bodied red works here and a good Beaujolais, Burgundy/Pinot Noir or Northern Rhône Syrah would be a nice choice. We opened a Loire red made from Cabernet Franc, a Chinon, as we were also barbecuing some lamb to accompany it.

Beetroot & dill with crème fraîche and walnuts – serves 4 to 6

  • 12 beetroots (about 1.5kg), peeled and chopped into 2cm cubes
  • 1 tbsp balsamic vinegar
  • 2-3 tbsp extra virgin olive oil
  • 1 garlic cloves, finely grated
  • 3 scallions, finely sliced
  • 2 large handfuls of baby spinach leaves
  • 150g walnuts, toasted in a dry pan, then crumbled
  • a large handful of dill fronds, finely chopped

FOR THE DILL CRÈME FRAÎCHE

  • 250g crème fraîche
  • a large handful of dill fronds, finely chopped
  • juice of ½ lemon
  • 1-2 tbsp extra virgin olive oil

Preheat the oven to 200ºC.

Tip the beetroot into a large roasting tin and drizzle over the balsamic vinegar & olive oil. Add the garlic, salt and pepper and mix well. Roast until tender. Start checking at about 45 minutes but it could take up to 90 minutes. Remove from the oven and leave to cool.

For the dill crème fraîche, whisk the crème fraîche with the dill, lemon juice and olive oil. Add a pinch of salt and some black pepper.

Mix the beetroot with the scallions and baby spinach in a large bowl, then add a good drizzle of olive oil and season with salt and black pepper. Fold the dill crème fraîche through the beetroots – a kind of marble effect looks good so toss gently. Top with the roasted walnuts and sprinkle with more dill to serve.

(Original recipe from Commmunity: Salad Recipes from Arthur Street Kitchen by Hetty McKinnon, Pan MacMillan Australia, 2014.)

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Thai-style Crispy Sea Bass

Posted in Fish, Food, Gluten-free, tagged , , , , , , , on 12 February 2018| 2 Comments »

Thai-style crispy Sea bass

This was a  delicious Friday night feast and oh so simple! Serve with some roast new potatoes.

Wine Suggestion: Although not a regular choice we had a Pinot Grigio by Bonotto delle Tezze in our fridge and it was a pleasant surprise in how well it went with this dish. However, we shouldn’t have been surprised as it has all the elements you’d need to look out for: round and generous fruit to work with the spice, and a freshness and texture despite having moderate acidity.

Thai-style crispy sea bass – serves 2

  • 4 scallions
  • ½ a bunch of coriander – about 15g
  • 2 x 300g whole sea bass, scaled, gutted & trimmed
  • 2 tbsp Thai red curry paste
  • 1 lime

Trim and halve the scallions, then finely shred lengthways and put into a bowl of ice-cold water to crisp up. Pick in the coriander leaves and reserve the stalks.

Score the sea bass at 2cm intervals, then rub all over with the curry paste including inside the cavity. Put the coriander stalks into the cavities and season with salt and pepper.

Put a large non-stick frying pan over a medium-heat. When the pan is hot add a tbsp of oil and cook the fish for 3 to 4 minutes per side or until dark golden and cooked through.

Drain and shake the water off the scallions & coriander then pile onto two plates. Place the sea bass on top and spoon over any spicy oil from the pan. Finely grate over the lime zest and squeeze over some juice to serve.

(Original recipe from 5 Ingredients by Jamie Oliver, Michael Joseph, 2017.)

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Sausage Pasta

Posted in Food, Pasta, tagged , , , , , , on 6 February 2018| Leave a Comment »

Sausage pasta

Jules has been cooking this dish for years. Far from fancy but really tasty and super quick. Also popular with kids but leave out the chilli if they’re not that way inclined.

Wine Suggestion: A robust Italian, more than likely a Sangiovese, is our wine for this type of dish. Today it was the Tenuta Sant’Alfonso Chianti.

Sausage Pasta – serves 4

  • 1 tbsp olive oil
  • 8 good quality pork sausages cut into chunks
  • 1 large onion, chopped
  • 2 cloves of garlic, crushed
  • 1 tsp chilli powder
  • 400g tin chopped tomatoes
  • 300g short pasta

Put a large saucepan of water on to boil for the pasta.

Heat the oil in a large frying pan and fry the sausages until they are nicely browned. Turn down the heat and add the onion and garlic, then cook until softened.

Stir in the chilli powder and tomatoes, then bring to the boil before turning down the heat and leaving to bubble for about 10 minutes while you cook the pasta.

Cook the pasta in the boiling water according to the pack instructions, then drain. Tip the cooked pasta into the frying pan with the saucy sausages and mix well.  Serve with crusty bread.

(Original recipe from BBC Good Food)

 

 

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Mussels Cooked in Cider

Posted in Food, Gluten-free, Shellfish, tagged , , , , , , , on 5 February 2018| 3 Comments »

Mussels cooked in cider

There’s been a bottle of Normandy Cider in our fridge door and we’ve been saving it for a dish like this. Fabulous and fresh for a Friday night with lots of crusty baguette. Serve with a generous glass of cider.

Mussels cooked in Cider – serves 4

  • 2.5kg mussels
  • 15g butter
  • 1 onion, peeled and finely chopped
  • 3 garlic cloves, peeled and finely grated or crushed
  • 6 rashers of rindless streaky bacon, cut into small pieces
  • 400ml dry cider
  • 100ml double cream
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives

Scrub the mussels and remove any barnacles and beards. Throw away any open shells that don’t close when you tap them on the edge of the sink.

Put a large saucepan over a medium heat. Melt the butter in the warm pan, then add the onion, garlic & bacon and cook gently for about 6 minutes or until the onion is softened.

Pour in the cider, bring to a simmer and simmer for a minute before adding the mussels and covering with a tight-fitting lids. Turn the heat up hight and cook for 3-4 minutes until the mussels have opened, giving the pan a shake occasionally. Throw away any mussels that haven’t opened.

Drain the mussels in a colander over a bowl to catch the cooking liquid, then return to the pot to keep warm. Pour the cooking juices through a sieve into a pan, add the cream and herbs and bring to the boil, seasoning with salt & pepper.

Divide the mussels between 4 bowls and pour over the hot sauce, then serve with crusty bread.

(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, Harper Collins, 2013.)

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Shepherd’s Pie

Posted in Food, Lamb, tagged , , , , , , on 4 February 2018| 3 Comments »

Shepherds Pie

Everyone needs a good recipe for Shepherd’s pie; and here is ours.

Wine Suggestion: We usually fall for a red wine with a Shepherd’s pie and tonight it was a Château Farcies du Pech Pécharmant from our last travels in France.

Shepherd’s Pie – serves 4

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 2 carrots, finely chopped
  • 2 garlic cloves, crushed
  • 500g lamb mince
  • 1 heaped tbsp plain flour
  • 400ml chicken stock
  • 1 tbsp tomato purée
  • 1 tsp Worcestershire sauce
  • 1 bouquet garni (use whatever herbs you have but a good mix is thyme, parsley and a bay leaf tied together with string)
  • 700g floury potatoes, peeled weight, cut into chunks
  • 2 tbsp butter
  • 2 tbsp full-fat milk

Heat 2 tbsp of the oil in a large casserole and fry the onion, celery and carrots for 5 minutes or until softened but not coloured. Add the garlic and cook for another minute, then scoop the vegetables out of the pot and set aside.

Heat the remaining tbsp of oil in the same pot and add the lamb mince. Break it up with a wooden spoon and stir until it is browned and no pink bits remain. Stir in the flour, then add the stock, tomato purée, Worcestershire sauce, and bouquet garni, and season to taste. Return the vegetables and bring to the boil. Reduce to a simmer and cook, uncovered for 90 minutes. The liquid should have almost completely evaporated. You can remove and discard the bouquet garni at this point.

Meanwhile, boil the potatoes in a large pan of salted water for 20-25 minutes or until completely tender. Drain well and return to the hot pan to dry out before adding the butter and milk and mashing well. Season and cover to keep warm while the meat cooks.

Preheat the oven to 200C/400F/Gas 6.

Put the lamb into a ovenproof dish around 20 x 20cm. Top with the potato and fork it over. Cook in the top of the oven for 20 minutes or until golden brown and bubbling.

(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)

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Carrot & Swede Mash

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , on 3 February 2018| 1 Comment »

Carrot and turnip mash

At home in Northern Ireland we call swedes turnips and we’re much more likely to make carrot & parsnip mash. Here in Dublin people serve us mashed carrot and swede which is pretty good too. Serve with meat dishes.

Mashed carrots & swedes – serves 4

  • 300g carrots, chopped small
  • 200g swede, chopped small
  • 25g butter
  • 1 tsp light brown sugar
  • pinch of grated nutmeg

Boil the vegetables in a large pan of boiling salted water for about 20 minutes or until soft. Drain well and return to the pan. Add the butter, sugar and nutmeg and mash together well.

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Spicy Sichuan-Style Prawns

Posted in Asian, Food, Prawns, Shellfish, tagged , , , , , , , , on 2 February 2018| 1 Comment »

Spicy Sichuan-style Prawns

This is a delicious Chinese dish but definitely for chilli lovers as its not lacking in fiery heat. Serve with rice to serve 2 or with other dishes to serve 4.

Wine Suggestion: The heat will effect most wines so be careful with your choice here. Our choice was from Alsace, the Zind Humbrecht Pinot Gris Calcaire 2009 which had a  natural sweetness and a range of spices that really added to the dish.

Spicy Sichuan-style prawns – serves 4

  • 1½ tbsp groundnut oil
  • 2cm ginger, finely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 scallion, finely chopped
  • 450g raw prawns, shelled and de-veined

FOR THE SAUCE:

  • 1 tbsp tomato purée
  • 3 tsp chilli bean paste (buy in an Asian supermarket)
  • 2 tsp Chinese black vinegar or cider vinegar
  • 2 tsp golden caster sugar
  • 2 tsp sesame oil
  • ½ tsp salt
  • ½ tsp fresh ground black pepper
  • handful of coriander leaves and sliced scallion, to serve

Heat a wok or large frying pan over a high heat.

Add the groundnut oil and wait until very hot and slightly smoking, then add the ginger, garlic & scallions. Stir-fry for 20 seconds, then add the prawns and stir-fry for 1 minute. Add the sauce ingredients with the salt and pepper and continue to stir-fry for 3 minutes over a high heat.

Serve immediately sprinkled with the coriander & scallions.

(Original recipe by Ken Hom IN: BBC Good Food Magazine, February 2015.)

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