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Posts Tagged ‘prawns’

Spicy prawn & tomato stew

We recently picked up a copy of Zaitoun by Yasmin Khan – a truly stunning book filled with Palestinian recipes & stories.  Our first dish from the book was this spicy prawn and tomato stew. We served it with rice but next time we’ll go for some flatbreads instead. Delicious nonetheless.

Wine Suggestion: We’d recommend a light red with elegant fruit like the Dezat Sancerre Rouge which was our choice.  A perfumed and delicate Pinot Noir with a tension and thrill running through it; the earthy red cherry and currant flavours flavours went with the prawns, tomatoes and herbs in a delightful fashion.

Spicy Prawn & Tomato Stew – Zibdiyit Gambari (serves 4)

  • 2 tbsp light olive oil
  • 1 red onion, finely chopped
  • 400g tin plum tomatoes
  • 1 tsp sugar
  • ¾ tsp ground cumin
  • ¼ tsp ground allspice
  • ½ tsp caraway seeds
  • 3 garlic cloves, crushed
  • 2 tbsp finely chopped dill
  • 1 – 2 green chillies, finely chopped
  • 2 tbsp sesame seeds
  • 400g raw prawns, peeled and deveined
  • chopped parsley

Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for about 10 minutes or until softened. Add the tomatoes, sugar, spices & ½ tsp each of salt and pepper, with 200ml just-boiled water.

Use a pestle & mortar to smash the garlic, dill, chillies and ½ tsp of salt together for a few minutes. Add this to the tomato pan, cover and simmer for 20 minutes over a low heat.

Meanwhile, toast the sesame seeds in a dry pan until golden brown, then set aside.

Adjust the seasoning in the sauce, then add the prawns – make sure they are submerged and you may need to turn them. Cook in the sauce for a couple of minutes, or until they have just turned pink and are cooked through.

Drizzle with plenty of extra virgin olive oil and scatter with the sesame seeds and chopped parsley to serve.

(Original recipe form Zaitoun by Yasmin Khan, Bloomsbury, 2018.)

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Nasi Goreng

This is just the dish for leftover roast pork. We freeze the right quantity and enjoy it a week or too later after a busy day – it’s really quick to throw together.

Wine Suggestion: there’s a vibrant immediacy to this dish and likewise we chose a Marlborough Sauvignon Blanc, in this case the Doctors’ SB from Forrest Estate; dry, full flavoured and ripe but only 9.5% abv.

John Forrest pioneered this technique and it’s a brilliant addition to the wine world so we can drink lower alcohol levels and yet keep the same ripeness and flavour profiles.

Nasi goreng – serves 4

  • 2 tbsp groundnut oil
  • 1 onion, halved and sliced 1cm thick
  • 3 garlic cloves, finely sliced
  • 2 red chillies, halved, deseeded and sliced
  • 300g leftover cooked pork, chop into little chunks
  • 400g cooked rice
  • 4 scallions, sliced on the diagonal
  • 3 eggs, beaten
  • 100g cooked, shelled prawns
  • 4 tbsp dark soy sauce

Heat 1½ tbsp of the oil in a large frying pan or wok. Add the onion and cook over a medium heat until soft, golden and starting to tinge. Add the garlic, chillies and pork and cook for a couple of minutes – let the pork colour a bit. Add the rice and spring onions – toss lightly and cook until heated through.

Meanwhile, quickly heat ½ tbsp of the oil in a nonstick frying pan and add the eggs. Cook as you would an omelette and when cooked cut into ribbons with a sharp knife.

Add the egg, prawns, soy sauce, salt and pepper to the rice and keep cooking for another 2 minutes to heat everything through, then serve.

(Original recipe from Food from Plenty by Diana Henry, Mitchelle Beazley, 2012.)

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Spicy Thai Fishcakes with Dipping Sauce

These take literally minutes to make and they make a super tasty starter or snack.

Wine Suggestion: our favourite wine with dishes like this is dry Riesling, with the limey, citrus flavours of wines from the Clare Valley, like those made by Pikes, coming to mind first. They are zesty and thrilling in flavour with the bracing acidity working perfectly with the citrus fruit to make a wine that is both thirst-quenching and hunger inducing at the same time. Aperitivo!

Spicy Thai fishcakes with dipping sauce – serves 2

  • 200g raw peeled prawns
  • 2-3 tsp Thai red curry paste
  • a small bunch of coriander, stalks separated
  • 2 tbsp rice wine vinegar
  • 1 tsp golden caster sugar
  • 1 red chilli, finely chopped

Put the prawns, curry paste and coriander stalks into a food processor and whizz to a paste. Form 4 to 6 flat cakes.

Heat a non-stick frying pan, heat a drizzle of oil, then fry the cakes for 2-3 minutes on each side until golden and cooked through.

Mix the vinegar, sugar and chilli together in a small bowl.

Serve the cakes with the coriander leaves and sauce for dipping.

(Original recipe by Janine Ratcliffe in Olive Magazine, October 2012.)

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Thai red curry with prawns

An easy prawn curry with lots of veg.

Wine Suggestion: we’d actually suggest a red wine to match this dish, despite it being seafood. Our choice is a young, fruity reds with lower tannin like the Paria Grenache made by Domaine Ventenac from the Languedoc, or a lightly chilled Paco Garcia Rioja Seis. A hint of tannin and joyful fruit and juiciness with a lighter body … not too much weight for this dish even if the wines have good length.

Easy Thai Red Curry with Prawns – serves 6

  • 4 tbsp Thai red curry paste
  • 1 x 400ml tin coconut milk
  • 250ml whole milk
  • 2 potatoes, peeled and cubed
  • 300g butternut squash, peeled and cubed
  • 150g green beans
  • 12 button mushrooms, halved
  • 400g raw peeled prawns
  • fish sauce
  • coriander and steamed jasmine rice to serve

Heat a splash of oil in a large pan and fry the curry paste for a minute or until fragrant. Stir in the coconut milk and milk and bring to a simmer.

Add the potato and squash cubes and cook until almost tender, then add the green beans and mushrooms and simmer for 5 minutes.

Add the prawns, simmer until cooked through and season with the fish sauce.

Serve with steamed rice and some chopped coriander.

(Original recipe from BBC Olive Magazine, November 2011.)

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Prawn & Spinach Curry

An easy weeknight curry and perfect for using up that bag of frozen prawns in the freezer. Serve with steamed rice.

Wine Suggestion: As it was a hot night and we needed cooling down, a bottle of beer (Peroni to be precise) from the fridge hit the spot with this. Refreshing and we just like beer with curry.

Prawn & Spinach Curry – serves 4

  • 3 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 2 tbsp hot curry paste (we like Patak’s Madras)
  • 400g tin chopped tomatoes
  • 300ml vegetable stock
  • 1 tbsp sugar
  • 200g carton creamed coconut
  • 400g raw peeled tiger prawns, defrosted
  • 250g baby spinach leaves
  • large handful of frozen peas
  • bunch of coriander, roughly chopped

Heat the oil in a pan and fry the onions for about 5 minutes to soften, then stir in the curry paste and fry for another minute. Add the tomatoes, stock, sugar, and coconut cream, then season. Cook gently for 15 minutes until thickened.

Add the prawns and spinach, then cook for a few minutes. Stir in the peas and heat for another few minutes. Sprinkle with coriander and serve with steamed rice.

(Original recipe from BBC Good Food Magazine, July, 2005)

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Fish pie with leek mash

No sooner had we given up all hope and planned a hearty fish pie for dinner, than the sun finally came out. The leek mash brightens it up a bit and if served with some green peas it works not too bad for a fine weather dish – just pity the poor cook stuck in the kitchen! We fear you might be horrified when you read the list of ingredients but if the rogue ingredient turns you right off you can always leave it out. It’s also our secret weapon for a prawn cocktail so there’s usually some in our fridge, and it turns out that it tastes surprisingly good in a fish pie too.

Wine Suggestion: this works with a crisp version of Chardonnay; we chose an organic Chablis made by the Gueguen family.

Fish pie with leek mash – serves 6

  • 900g white fish fillets, in large chunks (we used cod)
  • 425ml full-fat milk
  • 100g butter
  • 50g plain flour
  • juice of ½ a small lemon
  • 3 tsp Dijon mustard
  • 1½ tbsp Heinz salad cream (optional)
  • 125ml double cream
  • 3 tbsp finely chopped dill or parsley
  • 200g cooked, peeled prawns
  • 500g leeks, sliced
  • 800g floury potatoes, in chunks

Put the fish and milk into a sauté pan. Bring to a simmer and poach for about 3 minutes. Remove the fish with a slotted spoon and set aside. Reserve the milk.

Melt 50g of the butter in a saucepan, then stir in the flour. Remove the pan from the heat and gradually add the milk, a ladleful at a time, beating with a wooden spoon after each addition. When the milk has all been added, return the pan to the heat and keep stirring as you bring it the boil. It should be very thick. Season, then add the lemon juice, mustard and salad cream. Reduce the heat and cook for 2 minutes. Add the cream and herbs and continue to simmer for another minute. Taste and adjust the seasoning – you want this well-flavoured.

Put the fish and prawns into a 2.4 litre pie dish. Stir any liquid under the fish into the sauce. Pour the sauce over the fish and mix gently, then leave to cool before refrigerating to make it easier to spoon on the mash.

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

Melt the remaining 50g of butter in a heavy saucepan and add the leeks. Turn to coat in the butter and season, then add 2 tbsp of water, cover and sweat over a low heat for about 15 minutes or until very soft. Check occasionally and add another spoon of water if needed.

Cook the potatoes in boiling salted water until tender, then drain. Return to the warm pan, cover with a clean tea towel and a lid, then place over a very low heat for a couple of minutes to dry.

Mash the potatoes until smooth, then add the leeks and their juices and season well. Spread the mash over the fish and bake for 30 minutes or until golden and bubbling.

Serve with peas – as with all pies.

(Original recipe from Food from Plenty by Diana Henry, Mitchel Beazley, 2010.)

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Spaghetti with Prawns & Rocket

Easy, tasty, prawns, chilli & spaghetti 🙂

Wine Suggestion: A great match was the Biancardi Solo Fiano from Puglia which was aromatic, floral and vibrantly fresh.

Spaghetti con gamberetti e rucola – serves 4

  • 400g dried spaghetti
  • extra virgin olive oil
  • 2 cloves of garlic, peeled and finely chopped
  • 1 to 2 dried chillies, crumbled (or you could use a tsp of chilli flakes)
  • 400g raw prawns (peeled)
  • 1 small wineglass of wine – about 175ml
  • 2 heaped tbsp of sun-dried tomato purée or 6 sun-dried tomatoes blitzed in a blender
  • zest and juice of 1 lemon
  • 2 handfuls of rocket, roughly chopped

Cook the spaghetti in a large pan of salted water according to the pack.

Meanwhile, heat 3 tbsp of olive oil in a large frying pan and add the garlic and chilli.

When the garlic starts to colour, add the prawns and sauté for a minute, then add the wine and tomato purée and simmer for a couple of minutes.

Drain the pasta but reserve a little bit of cooking water.

Toss the spaghetti with the sauce, the lemon juice and half the chopped rocket and season to taste (add a bit of the pasta water at this stage if needed).

Divide between plates and scatter with rocket and lemon zest before serving.

(Original recipe from Jamie’s Italy by Jamie Oliver, Michael Joseph, 2005.)

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