Soy and Lemongrass Prawns

I seem to have been having lots of problems with this post.  Normally I would just post another, and get on with it..... But I thought this recipe was too good to get forgotten.

The audioscape to life outside my bedroom window is constantly changing.  For days on end (it actually seems like weeks!) All we have heard is the monotony of constant rainfall.  The rain has been falling so intensely at times, that when you looked out you felt like you were within a wall of water.  I should explain here, you see I live in a treehouse, well not an actual treehouse per se, but more like a house seemingly suspended up within the trees. My "treehouse" does not have regular walls as most people have, instead we have glass walls, so hence when it rains, you feel like you are living within the rain (for the most part we manage to stay dry, that is except for times when the velocity of water is so great that it has nowhere else to go but within our abode.)


The rain when it falls like it has of late, is noisy to say the least, as it beats on all surfaces around us.  At times it sounds like you are living within a rainforest during monsoon season.  It makes rivers wherever it can just to escape, and waterfalls where there was once a trickle of water!  Just beyond my bedroom window there is what we loving refer to as "the creek".  It's not really a creek, just an easement drain really, but of late you could be confused into thinking it is the Zambezi River heading over Victoria Falls!


Once the rains abate the waterfall continues on its merry course for several. This is the view from my bedroom! The "creek" is hiding in those trees!

They say the sound of water is soothing, but this just sounds angry at times, as it fights it's way down the ravine.  As the velocity of water decreases the wildlife starts to return. The first day or so after the waters subside the frogs come out in full force. The cacophony of their singing made it difficult to sleep the other night!  Oh, how the frogs love this weather!  Not to worry though, they only stay for a day or two, and life returns back to normal, they go back to whence they came, and the usual noises can be heard, today it is the sounds of real summer, the crickets, and the usual bird noises!


It was during one of these lulls in the rain that I decided to take advantage of the break in the weather and light up the barbecue. There haven't been too many "barbies" here this summer I can tell you!


I have had my eye on a recipe I found in the January issue of the SBS magazine "Feast".  Last night seemed as good a night as any to try it out!

Soy and Lemongrass Prawns

Adapted from recipe found in Feast Magazine, January edition

Serves 4

2 stalks of lemongrass, white part only, roughly chopped
4 kaffir lime leaves, finely sliced
1 long red chilli, chopped
4 cloves of garlic
4cm piece of ginger, peeled, sliced
1 large bunch of mint, leaves only
1/3 cup olive oil
2 tsp sesame oil
1 tbs Japanese soy sauce
1 kg green prawns, peeled, leaving tails intact

Sweet Soy Dressing

4 tbs Mirin
4 tbs Japanese soy sauce
4 tsp brown sugar
2 tsp sesame oil

Place the lemongrass, kaffir lime leaves, chill, garlic, ginger, mint, both oils, and the soy sauce into either a food processor, or the Thermomix.  Process on speed 8 for 10 seconds.  Scrape down bowl and repeat until all ingredients are finely chopped.

Place the mixture into a large ziploc bag.  Add the prawns and mix well.  Allow to marinate for at least 1 hour, longer if time permits.

To make the dressing, whisk together the Mirin, soy sauce, sugar and oil in a bowl.

When ready to cook the prawns, thread them onto skewers.

Preheat the BBQ over high heat.  Cook the prawns, turning occassionally, for 4 minutes, or until pink and cooked through.

Serve with sushi style rice, and cucumber ribbons and pickled ginger.



Sushi style rice

400g sushi rice
2 tbs Mirin

Place the steaming basket in the Thermomix bowl. Weigh in 400g of sushi rice. Remove the basket, and rinse the rice well under running water. Place the basket with the rice back into the Thermomix.  Add 1 tsp of salt, and 900g of water. Cook the rice for 16 minutes at varoma temperature on speed 4.  Remove the basket, using the spatula, from the Thermomix bowl.  Place the rice, and a small amount of the cooking water in a large bowl.  Cover with glad wrap, and allow it to sit for 5-10 minutes, or until all the water has absorbed.

Add the mirin, and using the spatula mix it gently through the rice.

For the cucumber ribbons I just used a vegetable peeler, and peeled long pieces from the sides of the cucumber, making sure not to get the seeds! I tossed these in a bowl with the pickled ginger and a small amount of sushi vinegar.


It was lovely to enjoy a BBQ in the dry last night, but I am not holding my breath that we have seen the last of the rain. You see school goes back tomorrow, and I will bet my last dollar that it will rain at 3 o'clock on the dot, just as the kids are making their way home from school!

On that note, "the Darlings" have their first day at high school tomorrow! & Oh my, where have the years gone? Life in this house is about to get exciting, all those testosterone fueled fights that are heading our way! Better batten down the hatches!

As a post script to this post, I have to report that all went well the first week at high school!  Both now have "girlfriends", and all's good with the world!  Tomorrow "The Darlings" turn 12, not babies anymore!

Cashew Nut Curry and Grilled Banana Prawns with Black pepper and Curry Leaf Sauce

Now, I don't live on your typical suburban block, so when the neighbor says to me that our dinner last night smelled really good, you know that there has to be some weight in that statement! That, or there was a good stiff breeze blowing I their direction that evening!

I wish I could take a bow and say thank you, yes it was a wonderful meal, and feel like an absolute domestic goddess, but unfortunately I can take absolutely none of the credit.

You see, I was reading one of favourite regular blogs, Muppys, and saw her wonderful menu, and of course I had to copy it! Now the credit of course, as Muppy openly admits, doesn't belong with her either - in fact her inspiration came from watching the SBS series My Sri Lanka with Sydney based chef, Peter Kuravita, of Flying Fish fame.

All I can say about this menu is...... You have to try it! It is absolutely fabulous! The flavours, the aromas...... I'm salivating again just thinking about how good this meal was! It truly urge you, make the effort, source out the indigents, and give it a go. It really isn't that hard, once you have everything chopped up, it virtually cooks itself, and then all you have to do is quickly fry off the prawn the prawns.

Of course, I did make a couple of amendments, some by accident, some by choice, but check out the original recipe, and make your own adaptions. After the link I will tell you my adaptions to the recipes.

Cashew Nut Curry

Cashew Nut Curry Sauce simmering away!!!

* Changes:

Forgot to buy green chillies, - so used 1 x red chilli - heat volume was good, but if you like hotter, go with the green chilli.

Ooops, forgot the roasted curry powder as a garnish!!!

Grilled Banana Prawns With Black Pepper and Curry Leaf Sauce

Black Pepper and Curry Leaf Sauce

Changes:

Couldn't find Bombay Onions, - used purple/red onions.

Oooops, didn't do all the garnishes - had no idea what a pomelo was, and.... well I was getting hungry by this stage and the aromas had been wafting around for about an hour now!!!!  Just get those puppies on the plate!!!!

Please, please try this, you will not be disappointed! You have my word on this!

Thank you, thank you, thank you Muppy for giving me the inspiration to try this dish!!!!

Saffron Rice with Prawns, Peas and Coriander

While I must admit I did miss "The Darlings" life in the food department was somewhat simpler.  I could make one dish - and make what I liked without worrying what I would make for them.  They are not that keen on prawns so whenever we have them I have to come up with something simple that I can make at the same time for them.

This dish caught my eye in the latest edition of Good Food Magazine - it is basically a simple paella - all the flavours of the paella - rice and saffron, but only one meat involved (or should I say seafood!).  This was an incredibly easy, tasty, quick dish to make, and if you love the concept of paella you will love this dish.

Saffron Rice with Prawns, Peas and Coriander
Adapted from Good Food Magazine, October edition

Serves 4

3 cups chicken or fish stock
large pinch of Spanish Saffron
2tbs olive oil
2 onions, coarsely chopped
1 cup long grain rice
1 red capsicum, cut into strips
4 cloves garlic, chopped
1kg green prawns, peeled, deveined, tails intact
1 cup frozen peas
1/2 cup coriander leaves, roughly chopped
lemon wedges to serve

Heat the stock and saffron in a large deep frying pan on low, until just simmering.  Set aside for 5 minutes, to infuse the flavours.  Transfer to a large heatproof bowl, and cover to keep warm.  Wipe the frypan clean.

Heat the oil in the same frypan over medium heat.  Add the onions and cook for 5 minutes, or until softened.  Add the rice, capsicum, and garlic and cook for an additional 5 minutes, stirring well until coated.

Add the hot saffron stock and increase heat to high.  Bring to the boil, stirring constantly.  Reduce the heat to low and simmer gently, covered, for 10 minutes or until the rice is almost cooked.

Add the prawns and peas, pressing gently down into the rice.  Cook for 12 minutes, covered, until the rice is tender.  Remove from the heat and stand covered for an extra 5 minutes, or until the prawns are just cooked.

Scatter with the chopped coriander.

Serve with the lemon wedges.

Yum..... this was too easy, and went oh so well with a lovely cold glass of white wine after a hard day at work.

Garlic Overload!

When you are a child all you dream about is the time when you are old enough to make your own decisions - to be an adult!  These last two weeks all I have wanted is to be a child again, and not have to make the hard decisions.

How can I make that ultimate decision that takes my child's best friend away from him forever??

Every day as I grumble about the extra washing that I have to do, and as I carry the dog outside to hopefully relieve me of a little extra washing I wish him far.  But when the decision time came, and we had set a deadline, (which the vet helped counsel us on) I could not follow through.  I just could not do it.  From somewhere I heard the words come from my mouth - "let's give Buster another week - let's just see if we get a sign that he is getting better" (god I am such a wimp!!!) - but lo and behold Buster rallied today (d'day!!) and sent me a sign - he sat up - he attempted to stand, and I even cajoled him to walk (if only but a step).  My faith in life was restored!  So Buster lives to see another week, and hopefully a few more on top of that.

This is a food blog, and I know that is why you have come here - so even thought the posts have been few and far between of late - here is a meal I whipped up in the Thermomix the other night.  Garlic Bread, and Creamy Garlic Prawns with Rice.  Can you ever have too much garlic????  I think not!!!

I found the recipe for the Creamy Garlic Prawns here.  The only comment I can make about this recipe is that I felt that there was a little too much sauce (and I had increased the amount of prawns to 1kg).  What I would do next time is reduce the amount of chicken stock to perhaps 1/2 cup.  I would also probably reduce the cooking time to 5 minutes, and check - adding extra time if needed.  (I felt the prawns were a little tough - I tend to err on the undercooked, and then add extra time rather than go too far overboard!)  Other than that I thought it was a fabulous recipe - and that the flavour was great -  I also loved the fact that I could "saute" my prawns in the Thermomix - something that I have done again to get prawns ready for a pizza!!!

Of course prior to making the Garlic Prawns I cooked my rice in the TM - and placed it in the Thermoserver while making the Creamy Garlic Prawns - making this a complete meal cooked in the Thermomix!!!!

To go with the Garlic Prawns one must have Garlic Bread!!!! (there will be no vampires in this household that's for sure!!!)

Wholemeal Garlic Bread

1 whole head of garlic
100g whole wheat grain
300g lukewarm water
15g dry yeast
1 tsp salt
420g bakers flour
150g grated tasty cheese, plus extra for garnish
20g olive oil

Preheat oven to 200 degrees.  Lightly wrap garlic head in foil.  Bake in preheated oven for 15-20 minutes, or until the garlic is soft and slightly caramelised.  Allow to cool for 5-10 minutes, or until cool enough to handle.

Place the whole wheat grain into the TM bowl.  Mill for 1 minute on speed 9.

Add the water, then the yeast, salt and flour and oil.  Mix for 5 seconds on speed 7 to combine. Gently squeeze the garlic from their skins, and add the garlic and grated cheese to the TM bowl.

Set dial to closed lid position.  Knead the dough for 1 minute 30 seconds on Interval speed.

Place the dough in a lightly oiled bowl, in a warm position to prove for 20-30 minutes, or until dough has doubled in size.

Once the dough has risen, divide into three equal portions.  Plait the dough, and place on baking paper.  Sprinkle extra grated cheese on top and bake in preheated oven for 20-25 minutes, or until golden.

As you can imagine - we were all given wide berth the next day (due to severe garlic breath!!!).

Just another little handy tip - this garlic bread makes a fantastic toast to serve your poached eggs on the next morning (just in case you have not had enough garlic that is!!!!!)

So, Buster lives to see another week, and Jack has his best friend at his side still.  I hope and pray that Buster can continue to improve because I can't bear to break Jack's heart!

Chilli Lime Prawns and Caramel Chicken

What to have for dinner - the never ending dilemma!!

I raided the freezer to see what we had - I didn't really want to go out and buy anything as it was the end of the week and the big shop was looming.  I knew I had some chicken thighs somewhere in the freezer.  Now just what to do with them?  Lots of grand ideas - I could make a chicken and bacon gnocchi - had all the ingredients, but the trouble was I didn't have enough time in between taxi runs with afternoon activities.  Pasta? No - going to have that tomorrow!  A quick flick through the current cooking magazines and I found a recipe for Caramel Chicken.  Great that will do, but will there be enough for us all?  Probably not, another scrounge through the frozen tundra resulted in some green prawns.  Ok we will have 2 dishes now!!!

Chilli Lime Prawns is an old stand by in this house.  Always quick and simple to make - great on the BBQ, and always a welcome addition to any meal.

Chilli Lime Prawns

500g green prawns, peeled, but tails intact
juice from 1 lime (if you like it extra sour you might like to add the zest as well)
1/2 bunch of coriander, finely chopped
4 cloves garlic, crushed
1/4 cup sweet chilli sauce

Combine all the above ingredients in a bowl and allow to marinate for at least 1 hour - longer if time permits.

Heat a large frypan or wok over high heat, quickly stir fry the prawns until they turn pink, and are cooked through.

Serve immediately.

Caramel Chicken with Pickled Cucumber and Carrot
Adapted From Super Food Ideas Magazine - August Edition

Serves 4 

800g chicken thigh fillets, trimmed, thinly sliced
1 large red onion, thinly cut into wedges
4 cloves garlic, thinly sliced
1 tbs dark soy sauce
1/4 cup caster sugar
2 tbs fish sauce
juice of 1 lime

Pickled Cucumber and Carrot

1/4 rice vinegar
2 tbs caster sugar
2 lebanese cucumbers, cut into thin ribbons
1 carrot, finely shredded

To make the pickled cucumber and carrot.  Place the vinegar and caster sugar in a small saucepan with 1 1/2 tbs cold water.  Heat over medium heat, stirring until the sugar has dissolved (approx 2 minutes).  Place mixture in a heatproof bowl.  Make the cucumber ribbons using a vegetable peeler.  Place the cucumber ribbons and shredded carrot into the vinegar mixture.  Set aside to cool completely.

Caramel Chicken

Heat a small amount of oil in a wok over medium high heat.  Cook the chicken in batches, stirring until just cooked. Transfer to a bowl.

Add a little more oil, then the onion, cook stirring for approximately 5 minutes, or until the onion has softened.  Add the garlic, and cook for 1 minute, or until fragrant.  Add  the chicken back to the pan.  Add the soy sauce.  Cook, covered for 5 minutes, or until the chicken is cooked through.  Add the sugar, and cook stirring for 1 - 2 minutes, or until the mixture is bubbling.  Add the fish sauce and lime juice.  Cook stirring for 1 minute, or until the sauce thickens.

Serve with steamed jasmine rice, and the pickled cucumber and carrot.

If you have tried my Chinese Spag Bol and liked it, then you will love this recipe too.  Lovely sweet, juicy pieces of chicken - a good one for the kids!!!  Yes, "The Darlings" liked it, but one did pick out the onion!!!!

Oh if only it would stop raining.

I have to go out now and get a new battery for the car - don't you just love it when the battery starts to go,  and it is the most absolutely crappiest weather outside.  You don't want to go out - but you know that if you test the boundaries, that battery is going to fail you in the worst possible way, at the worst possible time otherwise!!!  Wish me luck - now I have to sit at the mechanics, held a prisoner in the waiting room because of the weather!!!

Hope the weather is nicer wherever you are reading this blog!!!!

Satay Prawns on the BBQ

When I asked Mr. CCC what he wanted for dinner, bearing in mind that I had brought prawns, he told me he wanted prawns, on skewers, on the BBQ.  Who am I to argue with that - it makes an incredibly easy meal from my standpoint.  Make the marinade, thread the skewers and cook the rice - he can do the rest (outside in the freezing cold!!!)

I have had a bit of a disjointed couple of days - I didn't really plan my grocery shop too well, and just sort of bought a bunch of "stuff" hoping in the end it would all work out.  We were one down for all weekend, so it kind of meant I could take it sort of easy anyway.  "The Darlings" had requested tacos for dinner - so I set all the ingredients out and let them cook the taco meat themselves.  Of course having Thermie there to help makes it oh so easy - child's play actually!!!  In fact that is one of the great things about the Thermomix - it is really good for the kids to start getting them more involved with the cooking.

I had just received my delivery of Thermomix Cookbooks in the last couple of days, so on the way to rugby I leafed through the one entitled "A Seafood Bounty" looking for some ideas for the prawns - what should I find - but a photo of Spicy Satay Prawns on Skewers!!! Perfect - had all the ingredients - there's our dinner!!

Spicy Satay Marinade for Prawns
Adapted From A Seafood Bounty - Thermomix Cookbook

1 kg green prawns, peeled, tails still on
1 large piece fresh ginger, peeled
1 clove garlic
2 MC of crunchy peanut butter (approx 4 tbs)
300g water
2 tbs chinese cooking wine
1 tbs light soy sauce
2 tbs lemon juice
2 tbs honey
2 tbs curry powder
1 tsp cumin

Place the ginger and garlic into the TM bowl and chop for 6 seconds on speed 7.  Place all the remaining ingredients in the TM bowl and mix for 3-6 seconds on speed 6.

Pour the marinade over the prawns and allow to marinade for 1-4 hours.

Thread onto skewers.

Place the marinade that is left over into a small saucepan.  Bring to the boil over medium heat.  Simmer while the prawns are cooking.

Cook on the BBQ for 2-3 minutes each side, or until cooked through.

Serve the skewers with steamed jasmine rice and satay sauce on the side.

This was really far too easy a meal to even warrant this blog - but boy was it good!!!  Perhaps because there was so little work involved!!

The flavours were great - the only thing I might do differently next time is use coconut milk instead of the water - but really it worked pretty well as it was!!!  If you don't have a Thermomix - simply blend in a food processor.

So last night - the marinade was made in Thermie, "The Darlings" Taco meat was made in Thermie, and the rice was steamed in Thermie - so there was hardly any washing up last night!!! Got to love that!!!

So Dear Readers what is your idea of a really easy dinner?  Is it something you can throw on the BBQ?  Or do you have someone that will cook for you to give you a break?

Hope you have all had a nice weekend - I know we have had a nice quiet one!!!!

Prawn Bisque with Spaghetti and Roasted Garlic Tomatoes

Mother's Day has been and gone. I am a happy girl - I got my cookbooks - but really haven't had too much time to devour them completely yet - I have had a quick flick through, and there are some lovely recipes that I want to make. The Macaron book certainly has me interested, and after a quick trip to Manly yesterday I am more than anxious to try my hand at macarons again.

I decided to take my mum on a "Post Mother's Day" treat down to Adriano Zumbo's Patissier - she lives about an hour and a half away and this would be a bit of an adventure for her.

I will let you in on a little bit of a secret - don't go after Mother's Day!!! We walked into the store and were greeted by empty cabinets!!! I said - oh, hasn't the truck arrived yet? (remember last time??) - and they replied - we totally sold out of all the cakes yesterday (Mother's Day!!) 

Imagine BIG sad faces now!!!

What???? This can't be!!! They did however have some macarons. We were going to have lunch, then come back and get some macarons - but we were quietly told - no, this is all they had!! Better buy up quick - here is the selection they had yesterday

Left to right Satay, Vanilla, Caramelised Palm Sugar, Strawberries and Cream, Ginger and Kaffir Lime, Mint and Chestnut, Honeycomb and Gingerbread, and Pandan!

Clutching our macarons we headed out to find some lunch - we had intended to have a pie and eat it in the sun on the pier - but unfortunately yesterday, Manly was hit with gale force icy cold winds - this was not going to be an option today!

As we headed back to the car after lunch, we decided to take one last look into Zumbo land - and luckily we did - as joy of joys, somehow, from somewhere, they had procured a few cakes!!! Unfortunately I did not get to take any photos - but I did take a photo of the one cake I bought - can't remember it's name - but think it was Cocoa Bombe - we have not cut into it yet - but I will let you know when we do!!  There are certainly some eclectic choices in the collection at the moment!  There was one called Enter the Dragon - but I thought that was a little too out there for my lot!!!

So back to the real topic of the post. In the latest edition of MasterChef there is a section called MasterClass - this edition's is about European Classics. One of the dishes that caught my eye was Lobster Bisque. I certainly couldn't afford Lobster - but in the tip section it said for a more economical version to make it with green prawns. I set out to get the ingredients - but somewhere along the way I missed a couple - so this is what eventuated - and I must say it was pretty good!!

Prawn Bisque with Spaghetti and Roasted Garlic Tomatoes

Adapted from MasterChef Magazine - May edition

Serves 4

1 kg green prawns, shelled, reserve shells

3 french eschalots, roughly chopped
5 cloves garlic, chopped
1 large carrot, roughly chopped
1 small bulb fennel, roughly chopped, fronds reserved
1 tsp peppercorns
3 bay leaves
5 sprigs lemon thyme
1/3 cup brandy
3 cups chicken stock
3 vine ripened tomatoes, roughly chopped
250 ml cooking cream
small bunch of parsley

I simply blitzed all the vegetables, individually, in the thermomix on Turbo twice - to chop them up.

Heat a large saucepan over medium high heat. Add 2 tbs oil to the pan. Add the prawn shells and heads, and cook stirring for 5 minutes. Add the eschalots, garlic, carrot and fennel and cook stirring for 5 minutes or until the vegetables are softened. Add the peppercorns, bay leaves, and thyme and cook stirring for an additional 2 minutes. Add the brandy, and cook for 2-3 minutes or until almost all evaporated. Add the reserved fennel fronds, stock, and tomatoes. Bring to the boil, then reduce the heat to medium and simmer for 35 minutes, or until the liquid is reduced by 1/3.

Add the cream and the parsley, bring to a simmer and cook for 10 minutes to infuse the flavours into the cream.

Strain the bisque through a fine sieve into a clean bowl, by pressing down on the solids. Discard the solids. Bring the bisque to a simmer over medium heat and cook for 10 minutes or until reduced by 1/3. Season with salt.

During the time that the bisque is reducing, make the roasted garlic tomatoes.

Roasted Garlic Tomatoes

1 punnet (400g) tomato medley

4 cloves crushed garlic

olive oil

Preheat oven to 180 degrees.

Line a baking tray with foil. Cut the tomatoes into into halves or quarters (depending on size) sprinkle with the garlic and olive oil. Roast in oven for 20-25 minutes, or until lovely and golden.

While the tomatoes are roasting and the bisque is reducing put your pasta on to cook.  Cook according to directions on packet.

As all the components come to their final stages - it is time to cook the prawns - simply heat a large frypan over medium high heat.  Add a splash or olive oil, 2-3 cloves crushed gar;lic and quickly pan fry the prawns until they change colour and are cooked through.

To plate up place some pasta in the bottom of a serving bowl, top with the prawns, then ladle over some bisque.  Top the whole lot with a little of the roasted tomatoes!

What a wonderful "posh" dish.  May not be exactly as printed in MasterChef Magazine - but we enjoyed it never the less!!!

Dear Readers as a post script - I have had so many problems entering this post - so I apologise if there are any errors that I have missed - I have had enough of this post!!!! - Let's publish and be done!!

Gamberi alla Parmigiana

I'm sure you have all had Veal Parmigiana, and I'm sure most of you have had Chicken Parmigiana - but have you ever had Gamberi alla Parmigiana??

I had never even thought to do do prawns this way until I received my first birthday present this last week (yes my birthday is approaching - but more on that another time!!)   My dear friend Madame T gave me a lovely cookbook by Nico Moretti.  Nico is a "Celebrity Chef" from Perth who embraces the Thermomix.  While the recipes are not written specifically for the Thermomix - there is a section in the back that tells you where you can utilise it for particular recipes.

I actually found it strange that there was no adaption for this recipe - I guess the applications for this recipe were so second nature that he didn't even think to include them.  I mean we all know how to make breadcrumbs and chop parsley and garlic don't we? Of course we do, but it takes mere seconds in the Thermomix - and even the hardest, most crustiest sourdough is not match for Thermie!!

The blurb on this recipe tells us how this dish is his father's signature dish at the restaurant he owns.  He goes on to say that "Every time I make this dish I end up wishing I'd made a larger portion - they're dangerously moreish."  I took this statement as a warning, and paid no attention to the the quantity of prawns that he stated for the recipe - 3 to 4 prawns per serve!!!  Seriously, that is not going to satisfy the seafood lovers in this house!  Here is my version!

Gamberi all Parmigiana
Adapted from Cooking Passions : Food for Friends by Nico Moretti

Serves ...???? you decide how many you want


1.2 kg green prawns (this yielded approximately 56 prawns) *
4 +/- cups fresh breadcrumbs **
4 eggs, lightly beaten
flour
salt and pepper
4 cloves garlic, crushed
1/4 cup Italian parsley, finely chopped
mozzarella cheese slices
good quality comercial tomato pasta sauce ***
canola oil for frying

Preheat oven to 160 degrees.

Peel prawns, and with a small sharp knife gently cut down the back of the prawn, gently flattening as you cut.  You want a nice flat piece of prawn meat.

Place the bread in the TM bowl process for 8 seconds on speed 8.  Remove from TM bowl, place into a large bowl.

Place the parsley and garlic in the TM bowl process for 3 seconds on speed 7.

In another bowl, whisk together the eggs, salt and pepper, garlic and parsley.

Place some flour on a large plate.

Now comes the process line thing.  You need to dust the prawns in the flour, then dip in the egg mixture, then crumb in the breadcrumbs.  I used one hand to dust with the flour, then dip in the egg - then use the other hand to do the crumbing - this way hopefully you won't end up in too much of a breadcrumb caked mess!!!  Be careful though, your hand will sometimes take on a mind of it's own and want to do both jobs!! Don't let it!!

Have a large tray lined with foil, and lay the crumbed prawns out in a single layer on the tray.  When the tray is full place another piece of foil on top and start another layer.

Once all the prawns are crumbed it's time to start frying.

Heat the oil in a large frypan over medium high heat.  Cook the prawns in batches until golden brown.  This will only take a couple of minutes.  Drain the prawns on paper towels.

Warm the pasta sauce and set aside.

Place the prawns on either a serving plate that can go in the oven, or on a baking tray that has been lined with baking paper.

Cover the prawns with the mozzarella slices.  Place in the oven for 3-5 minutes, or until the cheese has just melted.  Top the prawns with the warmed pasta sauce and serve immediately.

Serve with a salad on the side.  This is a great dish - you will definitely want more than 3 or 4 prawns each!!!

** I used sourdough bread to make my breadcrumbs
*** I used Sacla Cherry Tomato and Basil Pasta Sauce

The number of prawns that I crumbed far exceeded the amount that I needed for this dish - Nico says in his class notes on this recipe that you can crumb the uncooked prawns the day before and refrigerate, or as he often does, freeze them overnight on a flat tray.  Once frozen, store the prawns in a conventional freezer bag.  Then when ready to use, shallow fry them from frozen (do not defrost) as required. 

I now have a approximately 18 crumbed prawns in the the freezer - ready for next time!!  Thanks Nico - a) for warning me to make more than the 24 prawns you recommend for the recipe, and b) for telling me how to be prepared for the next sitting of this dish!!!

So Dear Readers tell me, do you automatically up the amount of meat/prawns/chicken stated in a recipe knowing that there is not sufficient for the average mortal's appetite stated in most recipes - or are we just little piggies here??

Salmon with Curried Prawns and Coconut Sambal

If when reading a recipe, ingredients such as salmon, prawns, curry leaves, coconut, and chilli gets your taste buds going - then man this is the recipe for you!!   This was soooooo good!!!

I have actually passed over this recipe a few times, and never got around to making it.  By the end of the week I really want some fish, so I start looking in the cookbooks for new and exciting ways to serve our favourite (which if you are a regular follower will know - is salmon!!).  The recipe as it is printed actually is only for Salmon with a Tomato and Coconut Sambal, but ........  Actually what happened was when I was shopping I spied this lovely little school prawns on special - who can resist?  I did think about making a little prawn cocktail for starters, but as time marched on, and people were home late, and I really wasn't that hungry I decided to incorporate them into the main meal - what a wonderful idea!!!

Salmon with Curried Prawns and Coconut Sambal
Adapted from Delicious Quick Smart Cook Cookbook

Serves 2


1 tbs sunflower oil
1 escahalot, thinly sliced
1-2 green chillies, seeds removed, finely chopped (to taste)
3-5cm piece of ginger, finely chopped (to taste)
2 cloves garlic, finely chopped
2 tsp mild curry powder
1 stalk (approx 15-20) curry leaves
200g cherry tomatoes, halved
270ml can coconut cream
2tsp brown sugar
1 tsp ketchap manis
juice of 1 lime
400g (weight with shell) school prawns, peeled
2 salmon tail pieces

Steamed rice to serve
Coriander Leaves to garnish

Heat oil in a large saucepan over medium heat.  Add the eschalot, chilli, ginger and garlic and cook for 4-6 minutes, or until softened.

Add the curry powder, curry leaves and tomatoes, and half of the coconut cream - cook for 2-3 minutes or until the tomato starts to break down slightly.  Stir in the remaining coconut cream and lime juice, sugar, and ketchap manis, season to taste and simmer for 5 minutes, until slightly thickened.

Meanwhile heat another frypan over medium high heat.  Season the salmon with salt and pepper.  Cook skin side down for 3 minutes, then turn over and cook for an additional 2-3 minutes, or until cooked to your liking.

After you have flipped the salmon, and it is nearly cooked, add the prawns to the sauce, heat gently (do not overcook - as they will become tough).

Place some steamed rice on a plate - top with the salmon, then pour over the sauce.  Garnish with coriander leaves.

Even though I was not that hungry - there was no way I was leaving any of this - it was so delicious!!!!  If you love seafood and curry flavours - then MAKE THIS!!!!  You will not be sorry!

It is really quite and impressive dish, so if you are entertaining this could be worth considering.  The only trouble being that it is all last minute cooking.

Black Pepper Prawns

Dear Readers this week I was thrilled to be approached by the lovely people at Le Domaine/The Eclectic Chef and asked if I would like to contribute on a regular basis to their website.

Le Domaine is the retail side of the operation.  Their store is located in Drummoyne, and they have the online store.  Both sites sell all kinds of wonderful cooking utensils and appliances - in fact I think you would be very hard pressed not to find something there that you just have to have!

There is also another facet to their business, and that is The Eclectic Chef  - at this site you will find lots of interesting culinary information from within the various sections such as Cooking Corner, Food/Health, Recipes, and Cuisine.   This blog aims to feature reviews of various types of cookware, restaurant reviews that contributing authors visit, and of course lots of recipes.  So I urge you to go have a bit of a wander around.  The site is only new, but they are promising that it will only get bigger and better!!

Of all weeks to be asked to write about my adventures in the kitchen!!  My problem was that this week I had had a particularly bad week.

In the kitchen you have your ups and downs - one minute you are riding as high as a lovely light fluffy souffle, and the next you are as low as a piece of flatbread!

This week I was as low as a piece of flatbread  - and there was not a single piece of falafel in sight to go with it!  I was determined to make amends though last night - I was going to go with food that I knew - food that always wins - prawns!!  Admittedly I was trying a new recipe - and one at that, that I had looked at in the past and flipped right by when I saw the words "deep fried" - but today even those words were not going to deter me. I wanted a win!!!

This recipe is in the latest edition of Delicious and is one of Ben O'Doughue's recipes.  It is called Ben's Peppery Prawns - and they certainly lived up to their name!  I know right now that there will be one particular reader out there who will say "you could have used the Thermomix for that!" (she prefers to leave her comments in my email inbox rather than here, where you can all enjoy her scathing wit!!!)  Even though I could hear her already I thought no, I am going to do it the way the recipe says - it's the mortar and pestle for me today!  (I guess I didn't want to jinx myself as the failures that I had this week all came with recipes I had made using my little buddy - not that I am blaming him of course - the fault lies entirely on my shoulders).

So back to basics tonight.

Black Pepper Prawns
From Delicious Magazine February edition

Serves 4 (or 2 people that love prawns!!!)

1tbs dried shrimp *
2 cloves garlic
2cm piece ginger, peeled
1 long red chilli, seeds removed, roughly chopped
2 tbs whole black peppercorns **
1 cup chicken stock
2 tbs ketchap manis (Indonesian sweet soy sauce)
2 tbs oyster sauce
2 cups sunflower oil ***
800g green prawns, peeled and deveined, leaving heads and tails intact, if desired
1/4 cup fresh curry leaves
6 spring onions, thinly sliced on an angle
50g unsalted butter
2 tbs coriander leaves

* Found in Asian supermarkets
** I used 1 tbs and found that it was spicy enough for me
*** I opted out on the deep frying and used only a couple of tablespoons of oil



Soak the dried shrimp in 1/2 cup of boiling water for 10 minutes.

Drain the shrimp, then place in a mortar and pestle with the garlic, ginger, red chilli and whole black peppercorns.

Pound until you have a smooth paste, then set aside.

Combine the chicken stock, ketchap manis and oyster sauce in a small bowl and set aside.

Heat the sunflower oil in a wok over medium high heat.  In 3 batches, add the prawns to the wok, be careful, as they will spit!!.  Cook the prawns, turning so that they cook evenly, for approximately 3 minutes, or until they turn pink in colour.  Remove from the wok with a slotted spoon, drain on paper towels.  When you are cooking the last batch of prawns add the curry leaves for the few final seconds of cooking.

Drain off any excess oil - you only need to have 2-3 tablespoons left.  Add the shrimp paste and half of the spring onions to the wok, then cook, stirring for 1-2 minutes, or until lovely and fragrant.  Stir in the stock mixture, and bring it to the boil.  Whisk in the butter.

Reduce the heat to medium, then return the prawns and curry leaves to the wok.  Toss to combine and cook for 1-2 minutes, or until the prawns are heated through.

Serve with steamed jasmine rice, and garnished with additional spring onions and coriander leaves.

One word for these little beauties - YUM!!!!  Any recipe that has fresh curry leaves in it is a winner with me!!

I feel redeemed now, reinforced with confidence and ready to head back into the kitchen!

So Dear Readers do you have a comfort food - one that you know you can always produce a winner with?