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Archive for the ‘Shellfish’ Category

Jacket Pots & Prawns

Posted in Food, Prawns, Shellfish, tagged , , , , on 17 January 2013| 3 Comments »

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A weeknight feast; perfect after a long day at work and a cold, wet Winters’ day. We weren’t too sure about the recipe at first but it’s definitely a keeper!

Salt-baked Potatoes with Prawns, Jalapeño & Coriander Butter – to serve 4

  • oil 
  • 4 baking potatoes
  • 1 tbsp sea salt flakes
  • 75g butter, softened
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp chopped jalapeño peppers
  • 1 lime, zest and juice
  • small bunch of coriander, chopped
  • 175g cooked prawns

Heat the oven to 220C/fan 200/gas 7.

Rub a little oil over the potatoes and prick them all over with a fork, sprinkle with the salt and put on the top shelf of the oven.

Bake for 20 minutes, then turn the oven down to 190C/fan 170/gas 5 and bake for about an hour or until the skin is crispy and the potatoes are soft inside.

Beat the butter until creamy, then stir in the shallots and garlic. Add the jalapeño peppers, lime zest, coriander and some seasoning.

Split the cooked potatoes, divide the prawns between them and spoon the butter on top. Put back into the oven for a few minutes and squeeze over the lime juice before serving.

Wine Suggestion: A fresh white, like an Albariño from the Rías Baixas DO,in Spain.

(Original recipe from BBC Good Food)

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Crab and Sweetcorn Soup

Posted in Asian, Food, Gruner Veltliner, Shellfish, Soup, tagged , , , , , , on 8 December 2012| Leave a Comment »

Crab & Sweetcorn Soup

This soup is absolutely delicious and super simple to throw together. We made a main meal out of it by serving it with some shop-bought spring rolls. Try and use freshly ground white peppercorns if you can as they give a subtle spiciness that works really well with the aromatic ginger.

Crab & Sweetcorn soup – to serve 4

  • 125g white crabmeat
  • 2 egg whites
  • 1 tbsp cornflour, mixed with 2 tbsp water
  • 1.2 litres chicken stock
  • 2.5cm knob of fresh root ginger, peeled and grated
  • 225g tinned sweetcorn, pulsed to a rough purée in a food processor
  • sea salt and freshly ground white pepper
  • 2 scallions, finely sliced

Lightly beat the egg whites until frothy. Add the egg whites to the crabmeat along with the blended cornflour and stir well.

Put the stock and ginger into a large saucepan and bring to a simmer. Add the sweetcorn and bring back to the boil. Reduce the heat slightly and simmer for a few minutes. Add the crabmeat mixture and some seasoning. Let it simmer gently and keep stirring for a few minutes until the soup has thickened. Taste and add more seasoning if necessary. Serve in warm bowls with the scallions scattered over the top.

Wine Suggestion: We didn’t actually try this but, having discussed it at length, we reckon an Austrian Grüner Veltliner might work here. Grüner has a savoury peppery character which should complement the peppery flavour of the soup. You don’t want it to be too heavy though so go for one that is no higher than 12.5% alcohol.

(Original recipe from Gordon Ramsay’s World Kitchen: Recipes From the F Word, Quadrille.)

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La Mouclade

Posted in Food, Shellfish, tagged , , , , , , on 24 September 2012| 3 Comments »

A traditional French dish of steamed mussels with a light creamy, curry sauce. Serve with lots of crusty bread.

La mouclade – to serve 4

  • A good pinch of saffron threads
  • 1.75kg mussels, cleaned
  • 120ml dry white wine
  • 25g butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ tsp medium curry powder (buy a good quality one)
  • 2 tbsp cognac
  • 2 tsp plain flour
  • 200ml crème fraîche
  • 3 tbsp chopped parsley

Moisten the saffron with a tablespoon of warm water in a small bowl.

Put the mussels and wine in a large pot, cover and cook over a high heat for 3-4 minutes, shaking the pan now and then, until the mussels have opened. Drain the mussels in a colander set over a bowl to catch the cooking liquor. Put the mussels in a large serving bowl and keep warm.

Melt the butter in a pan, add the onion, garlic and curry powder and cook gently, without browning, for a few minutes. Add the cognac and cook until almost evaporated, then stir in the flour and cook for another minute. Gradually stir in the saffron liquid and all but the last tablespoon or so of the mussel liquor (so you avoid any grit). Bring the sauce to a simmer and cook for 2-3 minutes. Add the crème fraîche and simmer for another 3 minutes, until reduced a bit. Season, stir in the parsley and pour the sauce over the mussels.

Wine Suggestion: A classic match for this dish is a white Bordeaux where the fresh grassiness of Sauvignon Blanc is complemented by the richness of Semillon and structure from a bit of oak. Almost an exotic combination with the mouclade, but perfect.

(Original recipe from Rick Stein’s French Odyssey, BBC Books, 2005.)

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Rich Crab Cakes & Corn Puree

Posted in Food, Shellfish, tagged , , , , , on 5 September 2012| 2 Comments »

These are unusual little crab cakes with a side dish of sweet, fresh corn purée. It’s corn season at the moment in Ireland so make them while it’s still available.

Crab cakes with corn purée and chilli oil – to serve 4 as a starter (makes 8 little cakes)

  • 250g fresh picked white crab meat
  • 1 red chilli, deseeded and finely diced
  • 1 tbsp finely chopped coriander leaves
  • 100ml top-quality mayonnaise
  • squeeze of lime or lemon juice
  • 50g fresh white breadcrumbs
  • 150g unsalted butter

For the chilli oil:

  • 1 red chilli, deseeded and finely chopped
  • 80ml extra virgin olive oil

For the corn purée:

  • 3 fresh corn cobs
  • 120ml water
  • 40g unsalted butter
  • 2 tsp sugar
  • 50ml crème fraîche
  • 1tsp Tabasco
  • lime wedges (to serve)

Put the crab into a bowl, add the chilli and coriander and mix with a fork. Stir in the mayonnaise. Add a squeeze of lime or lemon juice and season with salt. Make 8 little crab cakes from the mixture and place on a tray. Chill for 30 minutes.

Spread the breadcrumbs evenly on a board and roll the cakes to coat generously. Cover and refrigerate until ready to cook.

Make the chilli oil by putting the chopped chilli in a small bowl, add a good pinch of salt and add the olive oil. Stir and leave to infuse.

For the corn purée, cut the kernels from the cobs. Put the kernals into a saucepan, add the water, butter and sugar, and season generously with salt and pepper. Cover and cook on a gentle heat until the corn is tender, about 20-25 minutes, then drain, but keep the cooking liquor.

Transfer half the corn to a bowl with a slotted spoon. Tip the rest into a blender or food processor and blend until smooth. Pass through a really fine sieve to make sure you have a really smooth purée; it it’s too thick you can add a bit of the reserved cooking liquor to loosen. Stir in the rest of the corn, the crème fraîche, and the Tabasco. Check the seasoning and keep warm.

To cook the crab cakes, heat the butter in a wide non-stick pan over a medium-low heat. When the oil has warmed, gently transfer the crab cakes into the pan and cook for a couple of minutes on each side or until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.

Serve the crab cakes hot with the corn purée. Serve with the chilli oil and lime wedges.

Wine Suggestion: This is a relatively rich dish so needs to be paired with a wine that has a bit of weight to it. Try and find a Chardonnay that is not too heavy on the oak and from a cooler climate, such as a Pouilly-Fuissé, or one from the Macedon Ranges in Australia.

(Original recipe from Skye Gyngell’s My favourite ingredients, Quadrille Publishing Limited, 2008.)

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Lobster Spaghetti

Posted in Food, Pasta, Shellfish, tagged , , , , on 1 September 2012| 6 Comments »

Lobsters are really plentiful at the moment which makes the prices really low… woohoo!

Lobster Spaghetti – to serve 2 generously

  • 500g vine-ripened tomatoes
  • 1 cooked lobster
  • 100ml extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 5cm piece fresh ginger, finely grated
  • 50ml dry white wine
  • 60ml double cream
  • finely grated zest of half a lemon
  • 1 tbsp lemon juice
  • 4 scallions, thinly sliced
  • 2 tbsp finely chopped flat-leaf parsley
  • 250g spaghetti

Cut a small cross in the base of each tomato and put in a bowl. Pour over boiling water to cover and leave for 1 minute, then drain and refresh in cold water. Peel the tomatoes, then scoop out the seeds and roughly chop.

Cut the lobster in half, then scoop out all the meat and cut into bit-sized chunks.

Heat the oil in a frying pan over a medium heat. Add the garlic and cook, stirring for about 30 seconds. Add the ginger and white wine and cook for another few minutes until most the wine has evaporated. Add the tomato, season well and cook, stirring occasionally, until the tomato breaks down into the sauce. Reduce the heat to low, then add the lobster meat, cream, lemon zest and juice, and most of the scallions, stirring to warm through. Take the sauce off the heat, then stir in most of the parsley and season.

Meanwhile, cook the spaghetti until al dente, then drain.

Toss the pasta with the lobster sauce and divide among bowls. Garnish with the rest of the scallions and parsley, then serve.

Wine Suggestion: Go for a rosé but make sure it has a bit of body. A Provencal rosé would be good or if you can find it a Cerasuolo di Vittoria from Sicily.

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A frugal Monday night

Posted in Food, Italian, Pasta, Prawns, Shellfish, tagged , , , , on 18 July 2012| Leave a Comment »

With a small tub of cooked prawns we were able to use up left over ingredients from the weekend with this fresh and summery Linguine. Tasty food doesn’t need many ingredients, just good quality ones.

Creamy Prawn Linguine – to serve 2

  • 200g linguine
  • 100g cooked prawns (defrosted if frozen)
  • 2 tbsp crème fraîche
  • handful of grated Parmesan

Cook the linguine according to the pack instructions. Scoop out a little of the cooking water and reserve, then throw in the prawns before draining, just to heat them through.

Return the pasta and prawns to the pan, then add the rest of the ingredients and season well. Add a bit of the pasta cooking water if it looks dry. Serve with some extra Parmesan.

Drink with: a wine as straightforward and easy as the dish – we’d go for a light and uncomplicated Frascati from the Lazio/Rome area. Also a good match for football 🙂

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Spaghetti with Scallop, Garlic & Hot Pepper Sauce

Posted in Food, Gruner Veltliner, Italian, Pasta, Shellfish, Wine, tagged , , , , on 10 June 2012| Leave a Comment »

This is a delicious recipe from Marcella Hazan’s The Essentials of Classic Italian Cooking. Marcella recommends using canestrelli which are tiny little sweet scallops which are also know as Queen Scallops or Queenies. We didn’t have canestrelli to hand when we made this but achieved a similar effect by chopping up larger scallops so there are lots of little pieces through the dish. Serve the sauce with spaghettini if you can get it, but thicker spaghetti will work too.

Scallop Sauce with Olive Oil Garlic and Hot Pepper – to serve 6

  • 450g fresh queen or deep-sea scallops
  • 8 tbsp extra-virgin olive oil
  • 1 tbsp very finely chopped garlic
  • 2 tbsp chopped parsley
  • chopped hot red chilli pepper, to taste
  • salt
  • 450-675g pasta
  • 45g dry breadcrumbs, lightly toasted in the oven or a dry pan

Wash the scallops in cold water, pat dry with a tea towel and cut into little pieces about 9mm thick.

Put the olive oil and garlic in a saucepan, turn the heat to medium and cook until the garlic becomes pale gold, add the parsley and chilli. Stir and add the scallops and a couple of large pinches of salt. Turn the heat to high, and cook for about 90 seconds, stirring often, until the scallops become opaque and loose their shine. Careful not to overcook them or they will be tough. Taste and adjust the seasoning. If there is a lot of liquid in the pan, remove the scallops with a slotted spoon, and boil down the watery juices. Return the scallops to the pan, turn quickly, then take off the heat.

Toss well with the cooked spaghettini, add the breadcrumbs and toss again.

Drink with: An easy, simple and fruity Grüner Veltliner (GV) works well by not overwhelming this delicate sauce and the spicy white pepper spices in GV complement the spices and chilli in the dish. Don’t spoil the balance by getting a powerful and complex GV.

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Garlic Prawns

Posted in Albarino, Food, Prawns, Shellfish, Spanish, Wine, tagged , , , , , , on 19 May 2012| Leave a Comment »

A really fabulous starter with some crusty bread; a classic Tapas or party starter.

Garlic prawns with parsley & lemon – to serve 6

  • 4 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • pinch of red chilli flakes
  • 400g large, raw, peeled prawns
  • juice from half a lemon
  • small handful flat-leaf parsley, chopped
  • crusty bread to serve

Heat the olive oil in a large frying pan and gently fry the garlic with the chilli flakes.

Add the prawns and cook over a high heat for 2-3 minutes until pink.

Squeeze in the lemon juice, stir in the parsley and serve.

Wine Suggestion: This is a classic Spanish dish so we went for the classic Spanish white, Albariño, a great match for shellfish. It worked a treat.

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Creamy Seafood Stew

Posted in Fish, Food, Healthy, Shellfish, tagged , , , , , on 5 May 2012| 1 Comment »

This is a lovely, warming dish, despite being both low-fat and low-calorie. The garlic bread works a treat so don’t leave it out.

Creamy seafood stew – to serve 4

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 1 garlic clove, crushed
  • 175ml white wine
  • 300ml chicken stock
  • 1 tbsp cornflour, mixed to a paste with 1 tbsp cold water
  • 400g mixed seafood, we used some defrosted prawns and some cubed salmon but frozen mixed seafood would work well
  • small bunch dill, chopped
  • 5 tbsp half-fat crème fraîche
  • garlic bread, to serve

Heat the oil in a large frying pan and cook the onion and celery for about 10 minutes, until soft but not coloured. Add the garlic and cook for another minute. Pour in the wine and simmer on a high heat until it has almost evaporated.

Pour in the stock and cornflour mix and simmer for 5-10 minutes, stirring regularly until thickened. Season and add the seafood and most of the dill. Simmer for a few minutes until piping hot, then stir in the crème fraîche.

Meanwhile, cook your garlic bread according to the pack. We find shop bought garlic bread way to garlicky so we buy a part-baked baguette and make our own garlic butter. Just mix some softened butter with one crushed garlic clove and lots of chopped parsley and some seasoning. Cut slices into the baguette and stuff in the butter. Bake in the oven according to the pack.

Serve the stew in bowls and scatter with the rest of the dill. Serve with the garlic bread.

Wine Suggestion: Careful not to go for anything too light and crisp with this dish as it is quite creamy and rich. We had a chardonnay which worked really well.

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Merluza a la koxkera: Hake with Asparagus, Clams & Peas

Posted in Fish, Food, Shellfish, Uncategorized, Wine, tagged , , , , on 16 April 2012| 1 Comment »

We have been waiting for asparagus season to start and this dish seemed an appropriate celebration. Basque inspiration but completely at home in Ireland with every ingredient in season and locally sourced which we are passionately in favour of.

This recipe uses the tips of asparagus but we suggest buying the whole thing and cutting the tips off at home (instead of the pre pack tips). The remaining asparagus stalks are great steamed or blanched the next day for breakfast with a nice boiled or poached egg 🙂

Merluza a la koxkera – serves 4

  • 4 x 175-200g pieces of skinned hake fillet, 2 – 2.5cm thick
  • 200g asparagus tips (8cm long)
  • 250g peas
  • plain flour for dusting + 1 tbsp for the sauce
  • 6 tbsp olive oil
  • 4 cloves garlic, finely chopped
  • 100g shallot, finely chopped
  • 175ml dry white wine
  • 100ml fish stock
  • 250g small clams (or a few extra of your pot will fit them)
  • 1 tbsp flat-leaf parsley, chopped

Season both sides of the hake pieces generously with salt and set aside for 10-15 minutes.

Meanwhile drop the asparagus tips into a pan of boiling, salted water and cook for 2 minutes. Add the peas and when it reaches the boil again drain and refresh under cold water. Leave to drain.

Pat hake pieces to remove excess moisture and then dust with flour and shake off any excess. Heat 4 tablespoons of olive oil over a medium-high heat in a large frying pan (big enough to fit your 4 hake pieces). Add hake and fry for 2-3 minutes on each side until golden brown on outside, but not quite cooked through. Lift out onto a plate and set aside.

Wipe frying pan clean and add 2 tablespoons of oil, the garlic and shallots. Fry over a medium heat for 3 minutes, or until soft and lightly golden. Stir in the 1 tablespoon of flour and then gradually stir in the wine and stock to make a smooth sauce.

Bring to a simmer and return the hake to the pan and cook for 1 minute. Add the clams, cover and cook for 2-3 minutes until all the clams are opened and the fish is cooked through. Uncover and scatter over the asparagus, peas and parsley. Simmer for a minute or two until the vegetables are warmed through. Taste for seasoning and serve.

Wine suggestion: As this is of Basque origin we could suggest a Txakoli, a Basque white wine. If this is difficult to find try a Semillon-Sauvignon Blanc blend, like from Bordeaux which has good freshness and crispness but also the body and structure to stand up to the flavours of the dish.

Inspiration from: Rick Stein’s Spain, BBC Books 2011

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Prawn Saganaki

Posted in Food, Greek, Shellfish, tagged , , , , on 25 March 2012| 1 Comment »

This is a Greek mezedes dish which works really well as a starter for 4 with some crusty bread. We divided this onto plates but its also nice (and more common in Greece) to plonk the dish on the table and let everyone serve themselves. Saganaki dishes take their name from a small shallow frying pan used to fry or braise small portions of food, like cheese or shellfish.

Garides saganaki (Prawn saganaki) – to serve 4

  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 200g tinned chopped or fresh tomatoes, peeled and diced
  • ½ tsp sugar
  • 5 tbsp dry white wine
  • 2 tsp dried oregano
  • 16 large prawns, peeled and deveined
  • 3 tbsp finely chopped parsley or mint
  • 100g feta cheese, diced

Heat the oil in a pan. Add the onion and cook over a medium heat for 4-5 minutes, or until soft and translucent. Add the tomatoes, sugar, wine, and oregano and season with salt and pepper. Turn up the heat and cook, uncovered, over a high heat for about 10 minutes, until thickened. Meanwhile, preheat the grill.

Add the prawns to the pan and cook for another few minutes. Stir in the parsley or mint and transfer the mixture to a small flameproof dish. Sprinkle over the cheese and grill for 5 minutes or until the cheese is melted and starting to brown.

Wine Suggestion: Serve with a glass of anise-scented ouzo if you’re feeling really authentic! Or try and search out some of the excellent, new-generation of Greek wines, like a white Assyrtiko.

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Linguine alle vongole (clams with linguine, garlic, parsley and white wine)

Posted in Food, Shellfish, tagged , , , , , on 13 January 2012| 10 Comments »

It’s shellfish season so grab some clams and make some vongole! Obey the chilli quantities – we didn’t and burnt the lips off ourselves!

Linguine alle vongole (clams with linguine, garlic, parsley and white wine) – to serve 4

  • 350g dried linguine
  • 50ml extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 a medium-hot red Dutch chilli, seeded and finely chopped
  • 3 tbsp chopped flat-leaf parsley
  • 900g small clams, washed
  • 2 tbsp dry white wine

Cook the linguine in a large pan of well-salted boiling water for just 5 minutes.

Meanwhile, heat the olive oil, garlic and chilli in a small pan until the garlic starts to sizzle. Reduce the heat and cook gently for a couple of minutes to soften the garlic. Add the parsley and take off the heat.

Drain the pasta. Put the empty pan back onto a high heat and add the clams, the white wine and the par-cooked linguine. Cover and cook over a high heat, shaking occasionally, for about 3 minutes or until the clams have opened.

Take the lid off the pan and add the olive oil mixture. Simmer for another couple of minutes, if necessary, until the linguine is tender.

Wine Suggestion: Because it is Italian, we’ll stick to form and suggest either a herbally Inzolia from Sicily, or a more nutty Verdicchio. You need something light and fresh with a little minerality. Muscadet would also work a treat.

(Original recipe from Rick Stein’s Seafood, BBC Books, 2001.)

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Prawn and Cashew Nut Curry

Posted in Food, Indian, Shellfish, tagged , , , , on 3 January 2012| Leave a Comment »

A really nice, mild prawn curry (if you don’t chew the chillies) and one we’ll do again as it was so tasty. Serve with some plain basmati rice.

Prawn and Cashew Nut Curry – to serve 4

  • 30g peeled fresh root ginger, roughly chopped
  • 6 fat garlic cloves, halved
  • 5 tbsp vegetable oil
  • 60g raw cashew nuts
  • scant 1/2 tsp fenugreek seeds
  • scant 1 tsp mustard seeds
  • 1 onion, sliced
  • 1 rounded tbsp ground coriander
  • 3/4 tsp turmeric
  • generous 3/4-1 tsp ground black pepper
  • 1 tsp ground cumin
  • 4-6 red or green chillies, or to taste, leave them whole or slit them for more heat
  • 400ml creamy coconut milk
  • 2 tbsp white wine vinegar
  • 350g large raw prawns shelled, deveined and rinsed

Blend the ginger and garlic to a fine paste, adding a bit of water to help (we used a stick blender). Heat 1 tsp of the oil in a non-stick saucepan; add the nuts and stir-fry until golden. Remove with a slotted spoon, toss in little salt and set aside.

Add the remaining oil to the pan and when hot add the fenugreek and mustard seeds. Let them pop for a minute and add the onion when they start to calm down, cook gently until soft. Add the ginger and garlic paste and cook until any excess moisture is gone, then reduce the heat to low and stir for a couple of minutes until the garlic smells cooked.

Add the spices and chillies, some salt and a splash of water. When the water has dried up add 250ml of the thinner part of the coconut milk (skim off the creamier stuff at the top of the can and keep for later), 100ml water and the vinegar.

Bring to a boil and simmer for 10 minutes. Taste and adjust seasoning – if the garlic still tastes raw then leave for another 5 minutes before checking again.

Add the prawns and cook until opaque; about 3 minutes should do it. Stir in the remaining, thicker coconut milk and the nuts.

Wine Suggestion: Indian food is notoriously difficult to pair wine with, a Pinot Blanc or Pinot Gris should give nice pure fruit with not too high acidity and it should match the aromatic flavours in the curry – maybe avoid the whole chillies!

(Original recipe from Anjum Anand’s I ♥ Curry, Quadrille, 2010.)

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Irish Whiskey Mussels

Posted in Food, Irish Food, Shellfish, Whiskey, tagged , , , , , , , on 3 December 2011| 2 Comments »

The sauce for these mussels is a revelation: full of wonderful flavours and balance, rich and yet light. Don’t be afraid of the amount of whiskey you put in either – it really works.

Irish Whiskey Mussels – to serve 6

  • 2kg mussels
  • 1 large leek
  • 1 stick of celery
  • knob of butter
  • 250g undyed smoked haddock, skin removed and pin-boned
  • 150ml Irish whiskey – we used Green Spot
  • 200ml double cream
  • small bunch of flat-leaf parsley
Wash and debeard the mussels and throw any that won’t close away.

Finely slice the leek and celery (keep the yellow celery leaves for sprinkling over at the end). Put a wide, deep pot on a medium heat and add some olive oil and a knob of butter, along with the leek and celery. Cook for about 10 minutes or until the vegetables are soft then flake in the smoked haddock and pour in the whiskey. Set the pan alight and wait until the flames die down – mind your eyebrows.

Add the mussels and double cream. Stir well, put the lid on the pan and cook for 4-5 minutes or until the mussels have all popped open – throw away any that stay closed. Move the mussels to a large bowl with a slotted spoon. Bubble the cooking liquor until it thickens. Roughly chop the parsley and add to the pot. Taste the sauce for seasoning and pour it all over the mussels Scatter the celery leaves over and serve with bread or skinny chips.

(Original recipe Highland Mussels by Jamie Oliver from Jamie’s Great Britain, Penguin 2011.)

Wine Suggestion: Pick a nice dry and good quality German Riesling which should give you racy acidity, minerality and Riesling flavours which work well with the mussels and smoked haddock. We had a stunning example from Wagner Stempel – well worth checking out this up and coming producer from the Rheinhessen region (infamously known for Liebfraumilch!). Or you could always have a shot of whiskey!

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Jules’ Party Prawns

Posted in Food, Party Food, Shellfish, tagged , , , , , , on 28 November 2011| Leave a Comment »

These are the prawns we served as a canapé at Jules’ birthday dinner yesterday. Really simple to throw together and tasty too – the mint makes a big impact.

Prawns with mint & chilli yogurt 

Mix 4 tbsp of natural yogurt with 1 small deseeded red chilli and 8 leaves fresh mint, both finely chopped, and some seasoning. Heat 1 tbsp of sunflower oil in a frying pan, add 12 large raw peeled prawns (leave the tails on if you’re peeling yourself), and fry for a minute each side until they have turned pink and cooked through. Put teaspoonfuls of the yogurt on 12 baby gem lettuce leaves, top each with a hot prawn and a couple of tiny mint leaves. Serve hot.

Wine Suggestion: Something pink and bubbly! We had a Coates & Seely sparkling Rosé from Hampshire in Southern England. This producer used traditional French winemaking techniques and traditional Champagne grapes of Pinot Noir, Pinot Meunier and Chardonnay. Very classy looking bottle too. Available from Mitchell & Son for €42.95.

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Prawns with Mustard Seeds and Coconut

Posted in Food, Shellfish, tagged , , , , on 22 November 2011| 1 Comment »

This is pretty fiery and a really tasty mid-week dinner. Perfect for anyone suffering from a cold!

Prawns with mustard seeds & coconut – to serve 2

  • 150g basmati rice
  • 100g frozen peas
  • 1 onion, chopped
  • 1 clove garlic, sliced
  • 1 green chilli, sliced
  • 1 tsp mustard seeds
  • 2 tbsp masala curry paste (we use Patak’s)
  • 400g tin cherry tomatoes
  • 1 tbsp desiccated coconut
  • 200g large raw peeled prawns
  • a small bunch of coriander, chopped

Cook the rice according to the pack instructions, adding the frozen peas a few minutes before the end.

Heat 1 tbsp of oil in a large frying pan. Add the onion, garlic, half the green chilli, and mustard seeds. Cook until the onion is soft and the seeds are popping. Add the curry paste and cook for a minute. Pour in the tomatoes and add the coconut. Simmer for about 10 minutes or until thickened, then add the prawns. Cook for another few minutes until the prawns turn opaque. Serve with the pea rice and some coriander and green chilli sprinkled over.

(Original recipe from BBC Olive Magazine, December 2011)

Wine Suggestion: We thought a simple, fruity Pinot Blanc, maybe a Pinot Grigio or a Beaujolais Nouveau for a bit of seasonal novelty (released on the 3rd Thursday in November and the first wine released each vintage). Then we decided a beer might be more appropriate!

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Creamy Linguine with Prawns – another low-fat version!

Posted in Food, Healthy, Pasta, Shellfish, tagged , , , , , , , on 11 November 2011| 3 Comments »

Creamy linguine and low-fat don’t usually go in the same sentence but in this case they work. Generally we’re not keen on low-fat substitutes, preferring to have a bit less of the real thing, but reduced-fat crème fraîche is an exception. We really enjoyed this and it feels quite indulgent despite being both low-fat and good for you.

Creamy linguine with prawns – to serve 2

  • 175g linguine
  • 2 tsp olive oil
  • 1 garlic clove, finely sliced
  • 100ml white wine
  • 2 tbsp reduced-fat crème fraîche
  • juice 1/2 lemon
  • 150g raw peeled prawns
  • small bunch chives, finely chopped

Cook the pasta. Meanwhile, heat the oil and gently fry the garlic for 2 minutes. Tip in the wine and bubble over a high heat for 1 minute, then lower the heat and sitr in the crème fraîche and lemon juice. Season with salt and lots of black pepper. Simmer for 1 minute to reduce a little, then add the prawns and simmer in the sauce until they turn pink.

Drain the pasta and tip into the sauce with half the chives. Mix it all together, divide between two dishes and sprinkle with the rest of the chives.

Wine Suggestion: Have a glass of whatever you used in the sauce. Picpoul de Pinet works well and Tesco Finest do a fairly decent one at a very reasonable price. It’s light but has nice fruit and a good crisp acidity – perfect for shellfish plus enough acidity to cut through the creamy sauce in this dish.

(Original recipe from BBC Good Food)

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Easy Thai Prawn Soup

Posted in Asian, Food, Shellfish, tagged , , , , , , , on 6 November 2011| Leave a Comment »

A really quick and easy week-night supper with bags of freshness and flavour. It’s also infinitely variable depending on what crunchy vegetables you may have to hand. We would have added a couple of sliced red chillies if we’d had some!

Spicy Prawn Soup – to serve 4

  • 1 tbsp sunflower oil
  • 300g bag crunchy stir-fry vegetables
  • 140g shitake mushrooms, sliced
  • 2 tbsp Thai green curry paste
  • 400g can reduced-fat coconut milk
  • 200ml vegetable or fish stock
  • 300g medium straight-to-wok noodles
  • 200g large, raw prawns

Heat a wok, add the oil, and stir-fry the vegetables and mushrooms for a few minutes. Take out and set aside, then tip the curry paste into the pan and fry for a minute. Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 minutes until the prawns are cooked. Stir in the vegetables and serve.

(Original recipe from BBC Good Food)

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Fennel, Chickpea & Prawn Stew

Posted in Food, Healthy, Shellfish, tagged , , , , , , on 30 September 2011| Leave a Comment »

A much needed healthy dinner – we’ve been eating lots of meat and rich sauces recently and have more of the same planned for the weekend. Try this with a hunk of bread to mop your plate. Really easy and tasty but don’t forget to season!

  • 1/2 a bulb of fennel, finely sliced
  • 4 cloves of garlic, finely sliced
  • 1tsp paprika
  • 1  tin chopped tomatoes
  • 1  tin chickpeas, drained and rinsed
  •  a handful of cavelo nero or kale
  • 150g raw prawns
Heat 1 tbsp olive oil in a large frying pan and add the fennel. Cook for about 5 minutes, until softened. Add the garlic and paprika and fry for another minute before adding the tomatoes. Turn up the heat and cook for 5 minutes, until thickened.

Stir in the chickpeas, chopped greens, seasoning and a splash of water and cook for 2 minutes. Add the prawns and cook until just pink.

(Original recipe from BBC Good Food)

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Sicilian Lobster Broth

Posted in Chardonnay, Food, Italian, Italy, Pinot Noir, Shellfish, Soup, Wine, tagged , , , , , , , , , on 18 September 2011| 3 Comments »

We got a surprise call from our great friend Ben who had some live lobsters which he was terrified of. He’s now got over this and is an expert lobster stabber and we got the benefit of two live lobsters too. I made this years ago before I met Jules and have always promised to cook it if two live lobsters arrive on our doorstep, so happy Friday night Jules! This recipe feeds 4 people – we had no problem finding 2 volunteers to help us eat it.

Il miglior brodo siciliano di aragosta – the best Sicilian  lobster broth – to serve 4

  • 150g dried lasagne sheets, smashed up
  • 2 x 1kg live lobsters
  • extra virgin olive oil
  • 1 large white onion, finely chopped
  • 6 cloves of garlic, peeled and finely chopped
  • 1 large carrot, peeled and finely chopped
  • 1 cinnamon stick
  • 1 tsp chilli flakes or 1 or 2 small dried red chillies, crumbled
  • 1 tsp fennel seeds, smashed
  • 1/2 a bottle of Sicilian white wine – you can substitute any white wine
  • 850ml passata or 3 x 400g tins plum tomatoes, liquidized
  • a large handful of whole almonds, skins on
  • a small handful of fresh basil leaves
First you’re going to have to kill the lobsters. The best way to do this – and the fairest way for the lobster – is to get a large sharp knife, place the tip on the little crown on the head and chop straight down between its eyes. Be brave! Once you’ve killed your lobsters you need to twist and pull the head away from the tail. Put the tails and claws aside for now. Open the heads and discard the little grey stomach sack which will be near the eyes. Then just cut the head up into little pieces, keeping all the brown meat and other stuff.

Put a large pot on a very gentle heat. When hot, pour a good glug of olive oil in along with all the head pieces and lobster legs. You can turn the heat up a bit now. Add your onions, garlic, carrots, cinnamon stick, chillies and fennel seeds. Continue frying this for about 15 minutes – keep moving it around in the pot – so the onions take on a bit of colour but careful they don’t burn. If the pan gets too hot just splash in a bit of water.

Add your white wine and boil hard for 5 minutes before adding the passata and the same quantity of water. Bring back to the boil, then reduce the heat and simmer for about 20 or 30 minutes. Now put a colander on top of another large pot and pass the soup through it. Press down on the shells with the back of a ladle and let them drip for 5 minutes to make sure you get all the flavour out of them. You can now throw the shells away. Put the soup back on the heat to simmer. It should look like tomato soup – if you think it looks to thick you can add a little water.

Slice the lobster tails across, through the shell and the meat, into 2.5cm slices and put these into the broth. Crack open the claws and pick out all the meat and add this to the broth too. Continue to simmer for 8 more minutes. Meanwhile, cook the pasta in salted boiling water, then drain and toss into the soup for 4-5 minutes.

Chop the almonds very finely and stir into the soup. Taste and season if needed. Divide between 4 bowls, tear over some basil leaves and drizzle with some extra virgin olive oil.

Wine Suggestions: as this is such a rich dish you need to pair it with a wine that is a little more robust and full-bodied. For whites there are a couple of options: stay local and choose Sicilian wines like Inzolia or Grillo which have weight and a herbal minerality. The other option is to look at a classic Chardonnay with a bit of oak for structure. Try to pick one that has a little bit of acidity for freshness too. This was the option we went for and it worked a treat. For red, do the opposite and look for a fruity, but lighter style of wine like an easy and inexpensive Pinot Noir or Grenache – you want to avoid too much tannin and weight which would overwhelm the sweet, delicate lobster.

(Original recipe by Jamie Oliver in Jamie’s Italy)

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