Feeds:
Posts
Comments

Posts Tagged ‘prawns’

 

Scallop & prawn risotto

We brought in the new decade with this fabulous scallop and prawn risotto. Couldn’t be simpler to make but tastes really special. Scallops aren’t cheap but you only need a few for this and they are totally worth it.

Wine Suggestion: A special occasion with a special person requires a special wine. Made by the brilliant Dermot Sugrue, his Cuvée Dr Brendan O’Regan is multilayered, multidimensional and complex. To be honest this is the best English Sparkling we’ve tasted and it has a great roundness and weight alongside it’s natural freshness which allowed us to start with seaside, fresh oysters and then segue to a much richer risotto without breaking a sweat.

Scallop & Prawn Risotto – serves 4

  • 100g butter, plus a bit extra
  • 2 shallots, finely chopped
  • 450g risotto rice
  • 750ml-1 litre, hot fish or light chicken stock
  • 350-400g raw peeled prawns
  • 1 lemon, zested and juiced
  • 3 tbsp mascarpone
  • 12 scallops, orange roe and side muscles removed
  • a bunch of chives, finely chopped
  • a small bunch of basil, chopped

Melt the butter in a large heavy-based pan and gently cook the shallot until soft but not coloured. Add the rice and stir until the grains are coated in butter.

Gradually add the hot stock, stirring all the time, until the rice is just tender – about 20 minutes. Add the prawns when the rice is cooked but al dente, then season and add the lemon zest and juice. Turn the prawns until they have turned pink all over, then add the mascarpone and gently fold in.

Allow the risotto to rest for 5 minutes while you fry the scallops for a minute on each side in a knob of butter in a frying pan. Add these to the risotto and sprinkle with the herbs.

(Original recipe by Lulu Grimes in Olive Magazine, December 2015.)

Read Full Post »

Tagliolini au Gratin with Prawns & Treviso

This baked pasta dish from Jacob Kennedy’s fabulous Bocca cookbook is truly delicious. Quick to cook and an excellent treat for a Friday night when energy levels are low. We find radicchio di Treviso hard to resist with its pretty dark purple leaves. They’re in season and in shops now and we’ve had our eyes on this dish for a while, we weren’t disappointed.

Wine Suggestion: While not our first thought we had a bottle of the Altos de Torona Albariño from northern Spain in the fridge and it proved a delightful match.

Tagliolini au Gratin with Prawns and Treviso – serves 2 as a main, 4 to 6 as a starter

  • 120g dried tagliolini
  • 50g butter
  • ½ a small red onion or 1 shallot, thinly sliced across the grain
  • 1 medium head Radicchio di Treviso, shredded 3-5mm
  • 200g peeled raw prawns
  • 60ml white wine
  • 200ml double cream
  • 4 tbsp grated Parmesan

Melt the butter over a medium heat. Add the onion and a pinch of salt and fry for a few minutes, then add the radicchio and sauté gently for 4-5 minutes or until wilted. Add the prawns, then the wine and let it boil for a couple of minutes or until the liquid has almost evaporated. Add the cream and at the same time put the tagliolini into a pan of boiling, salted water. Boil both until the tagliolini is undercooked (about half the recommended time) and the sauce just runnier than cream.

Drain the pasta and add to the sauce. Toss over the heat for a minute to coat the pasta with the cream, then season with salt and pepper and transfer to a baking dish (or divide between a number of smaller dishes). Sprinkle with the Parmesan and brown the top under a hot grill. Serve immediately.

(Original recipe from Jacob Kennedy’s ‘Bocca Cookbook’, Bloomsbury, 2011.)

Read Full Post »

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.)

Read Full Post »

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.)

Read Full Post »

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.)

Read Full Post »

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.)

Read Full Post »

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)

Read Full Post »

Older Posts »