Tag Archives: prawns

Za’atar-Crusted Prawns with Bulgar Wheat and Herb Salad

This is a lovely, fast recipe, ideal for a lunch or supper with family and friends. I only came across Za’atar recently but I think it might be creeping into a few more recipes. It gives the prawns a unique aromatic and tangy flavour that worked really well with the bulgar wheat salad. Fresh, light and really quite lovely!

Serves 4

What you need…

24 large raw king prawns

4 tablespoons za’atar

½ tablespoon plain flour

Sea salt and black pepper

2 tablespoons olive oil

for the salad

120g bulgar wheat

Splash of olive oil

1 red onion, sliced finely

200g pomegranate seeds

6 cherry tomatoes, roughly chopped

½ cucumber, halved lengthways, deseeded and diced

A handful of dill, chopped

A large handful of flat-leaf parsley, chopped

A handful of coriander, chopped

1 handful of mint, chopped

Lemons wedges to serve

for the dressing

1 tablespoon orange juice

1 tablespoon lemon juice

5 tablespoons olive oil

1 teaspoon ground sumac

1 teaspoon runny honey

What to do…

For the salad, cook the bulgar wheat according to the packet instructions (mine was to put 600ml of water into a saucepan with the bulgar wheat, bring to the boil, cover and then reduce to a simmer for 15 minutes). Drain and set aside to cool.

Meanwhile, heat the oil in a frying pan over a low heat and add the onion. Cook gently until the onion is just starting to soften, then increase the heat and allow it to brown just a little. Remove from the heat and set aside to cool.

Then make the dressing: tip all the ingredients into a screw top jar, pop on the lid and shake like mad. Set aside.

In a small bowl, mix together the za’atar, flour, salt and pepper. Tip in the prawns and mix together so that the prawns are evenly covered.

When you are about ready to eat, heat the 2 tablespoons of oil in your frying pan and sauté the prawns over a moderate heat until they are delightfully pink,

In a pretty salad bowl, tip the cooled bulgar wheat and onion as well as the pomegranate seeds, tomatoes, cucumber and herbs. Stir to evenly combine. Shake the dressing again and tip over the salad. Toss everything together. Divide the salad between 4 plates and then top with the za’atar-crusted prawns. Serve with lemon wedges. Enjoy this unusual and rather lovely dish.

Tips…

Most supermarkets sell pomegranate seeds, ready prepared.

Make the dressing in advance and keep in the fridge until needed.

Prepare the salad in advance and cover with cling film but don’t put the dressing on until the last minute otherwise the salad will go soggy.

What is Za’atar…

Usually a combination of dried thyme, sesame seeds and sumac but there are variations on the theme. I’ve seen it in lots of Middle Eastern-inspired recipes.

What is Sumac…?

A tangy lemony spice used often in Mediterranean and Middle Eastern cooking.

Inspired by…

Leiths How to Cook

How easy…

Just an assembly job really and you can do most of it in advance.

 

 

Salmon with Tiger Prawns

A fast and fabulous supper dish, this recipe comes from my good friend, Julie, who recommended it as a great and different way of serving salmon. It is just that and more – it’s easy and quick and tastes absolutely great: the salmon’s all dressed up with a lovely topping that enhances it’s flavour and has the wonderful combination of a rich sauce and crispy, crunchy topping – perfect for a mid week supper that tastes like a bit of a treat!

Serves 4

What you need…

1 x baking tray, liberally buttered or lined with Bake O Glide

4 x 150g middle-cut salmon fillets, skinned

Sea salt and black pepper

1 small packet plain potato crisps, crushed

A sprinkling of paprika

Fresh parsley, to garnish

for the topping

150g Boursin cheese

1 egg yolk

1 tablespoon lemon juice

2 tablespoons fresh parsley, chopped

12 cooked tiger prawns, shelled

What to do…

Preheat your oven to 200˚c / 400˚ / gas 6.

For the topping, mix together the Boursin, egg yolk, lemon juice and parsley until smooth. Season to taste. Stir in the prawns so that they are completely coated.

Arrange the salmon fillets on your baking tray. Season with salt and pepper. Spoon over the topping evenly, making sure that each fillet receives 3 prawns! Sprinkle over crushed crisps and sprinkle with paprika.

Pop into the oven and cook for 15 minutes, until the salmon is cooked through. Garnish with parsley and serve immediately. That’s it – fast and fabulous!

Inspired by…

My friend Julie and I believe her friend, Ali; and before them, it’s difficult to tell from the ripped out, folded and scanned page that I am very grateful to have received!

How easy…

So easy, so quick, so tasty!

Prawn Saganaki Just for One

Tuesdays are chilled out days where I don’t usually cook (I come home from a lovely yoga session and am so relaxed, I’m practically horizontal) so on these days we break out and John and Connagh frequently enjoy ‘Charlie Bigham’s Chicken Tikka Masala’: unpack, whop in the oven, remove and serve. Dead easy. I’m not usually hungry so it works well. Anyway this week, I was in the mood for something tasty but quick and had a bag of prawns at the back of the fridge that needed eating up, so I rustled up one of my favourites, Prawn Saganaki, but….I didn’t have quite all the ingredients for original recipe blogged last year so made do with what was available and …… it was gorgeous. So, here is the adapted version, made exclusively for one!

Serves 1

What you need…

A splash of rapeseed oil

1 shallot, chopped finely

2 garlic cloves, chopped

1 teaspoon dried crushed chillies

1 star anise

6 small plum ripe tomatoes, chopped

Sea salt and black pepper

200g raw king prawns

A dessertspoon of Boursin cheese (should have been Feta but didn’t have any!)

A small handful of parsley, roughly chopped

What to do…

Heat the oil over a moderate heat in a frying pan. Add the shallot and garlic and sauté for a couple of minutes until soft but not brown. Stir in the chilli and the star anise, then add in the tomatoes, season with salt and pepper, cover and simmer gently for 5 minutes.

Next, add in the prawns and cook for a few minutes until they are pink, stirring occasionally to ensure even cooking throughout. Remove the star anise.

Tip in the Boursin and stir until it melts and is thoroughly incorporated. Scatter the parsley on top. Serve immediately with a nice chunky doorstep of good, fresh bread – just yummy!

Inspired by…

The Traveller’s Table

How easy…

Soooooo happy that I happened upon the original ridiculously easy recipe!

Prawn Cocktail with Avocado

Hurtling back to the 1970s, this was the dinner party starter that was bang on trend! I don’t know why its popularity waned but it is definitely on the rise again now. I love it – it’s so fast and easy to put together, the sauce is pretty much from bits and pieces in the store cupboard and it tastes great – rich, smooth avocado providing the perfect foil to the fresh, tangy sauce and the plump prawns – yummy. Take a trip down memory lane with this one – it’ll be worth it!

Serves 2 as a starter

What you need…

100g cooked prawns or crayfish tails

1 avocado, halved, stone removed and then sliced

for the Marie Rose sauce

3 tablespoons mayonnaise

1 tablespoon salad cream

1 dessertspoon tomato ketchup

Squeeze of lemon

8 – 10 drops Tabasco sauce

Pinch of paprika (optional)

Sea salt and black pepper

What to do…

Measure out all your Marie Rose sauce ingredients into a jug and beat together with a fork. Stir in the prawns/crayfish so they are smothered in its loveliness.

Lay out your avocado slices however you fancy and either plop the prawns and sauce on the top or to the side. Again, however you fancy. Season with salt and pepper. Enjoy this simple but lovely starter!

Inspired by…

The 1970s and I think I just played with the sauce until I got it how I like it!

How easy…

Couldn’t be any easier!

 

 

Prawn, Strawberry and Mint Salad

 

Most unlikely bedfellows, prawns and strawberries snuggle up together happily in this vibrant salad that truly celebrates British summer time. A joy to eat on it’s own or as a side to barbecued fish: light, refreshing and simply yummy! Give it a go with beautifully ripe strawberries – you’ll be converted, I promise!

Serves 4 as a side salad

What you need…

350g jumbo king prawns, cooked

200g British strawberries, hulled and halved

A handful fresh mint leaves, torn

Handfuls of your favourite salad leaves. I use rocket, little gem and basil

for the dressing

2 tablespoons olive oil

1 dessertspoon white wine vinegar

1 teaspoon runny honey

A squeeze of lemon juice

Sea salt and black pepper

What to do…

In a screw top jar, chuck in the dressing ingredients, pop on the lid and shake like mad. Set aside.

Clean the salad leaves and tear if necessary.

Tip the salad leaves, strawberries, mint and prawns into a pretty salad bowl.

When you are ready to serve, shake the dressing again, pour over the salad and toss so that all the ingredients are evenly mixed together. Serve on it’s own or with barbecued fish and a lovely cold glass of white wine: totally delicious! Summer on a plate, right there!

Inspired by…

Don’t know – I think I made this one up.

How easy…

It’s salad so it’s not hard!

Prawn, Chilli and Lemon Spaghetti

We do eat rather a lot of pasta and it was lovely to try this new recipe. It’s a hearty affair but not heavy: zesty lemon juice and plump prawns combine beautifully and are splendidly complemented by lots of lovely garlic and the gentle kick of chilli. A great family supper dish – we will be adding this to our ‘regulars’ list. Just yummy!

Serves 4

What you need…

Pasta of your choice: I prefer gluten-free, just because it’s lighter on the old tummy and doesn’t cause bloating

300g raw king prawns, shelled

80ml virgin olive oil

1 dried chilli, finely sliced

4 garlic cloves, chopped

Zest of 2 lemons, grated

Juice of 1 lemon

Large handful of parsley, chopped

(The image also shows scallops – there were a few left in the freezer so I just chucked them in – worked really well, but not necessary)

What to do…

Bring to the boil a large saucepan of salted water and then add your pasta and cook according to the packet instructions. Mine takes about 12 minutes, which was about perfect to cook the delicious sauce.

In a deep frying pan, heat a glug out of the 80ml olive oil and chuck in the prawns, stirring for a couple for a minutes or so or until they are just starting to turn pink.

Tip in the rest of the oil, chilli, garlic, lemon zest and juice, stirring to ensure that the prawns are all drenched in the lemony oil.

Drain the pasta and then add to the prawn and lemon sauce. Toss so that the sauce evenly coats all the pasta. Serve in pasta bowls and sprinkle lavishly with parsley, a good grind of black pepper and accompany with a lovely glass of wine – red for me!

Inspired by…

Delicious magazine

How easy…

Really easy and quick

Prawn Saganaki

Ooooh, this is sooooo lovely that I cooked it twice in one week before blogging it – the cooking smells the first time around demanded immediate indulgence so no photographs were taken before we sat down… so I had to cook it again – shame!!!! It smells amazing and tastes even better! Greek in origin, this is a brilliant starter or supper that tastes like it belongs in a gorgeous summer holiday – you can practically feel the Mediterranean sun, smell the lavender carried on the breeze and hear the sea gently lapping on the shore. It’s quick to knock up and is definitely so much greater than simply the sum of its parts.

Serves 4 as a main meal and 6 as a starter

What you need…

A good splash of rapeseed oil

1 red onion, chopped

2 garlic cloves, chopped

Pinch of chilli powder

1 star anise

6 large, ripe tomatoes, chopped

Sea salt and black pepper

800g raw king prawns

50g feta

A small handful of parsley, roughly chopped

What to do…

Heat the oil over a moderate heat in a frying pan. Add the onions and garlic and sauté for a couple of minutes until soft but not brown. Stir in the chilli and the star anise, then add in the tomatoes, season with salt and pepper, cover and simmer gently for 5 minutes.

Next, add in the prawns and cook for a few minutes until they are pink, stirring occasionally to ensure even cooking throughout. Remove the star anise.

Crumble over the feta and scatter the parsley on top. Serve immediately with a nice chunky doorstep of good, fresh bread – just yummy!

Tip…

I just love this dish but if you wanted to be a little more authentic, replace the rapeseed oil for olive oil and the star anise for 3 tablespoons of ouzo. If you choose to do the latter, you’ll need to cook it off for a bit before adding the tomatoes to dispel the alcohol and reduce the liquid. However, star anise worked really, really well (weirdly, I didn’t have any ouzo in the house!)

Inspired by…

The Traveller’s Table

How easy…

Soooooo happy that I happened upon this ridiculously easy recipe!

 

Cider-Baked Luxury Fish Pie

 

I’ve never really been a fan of fish pie but this recipe is just rich enough to feel indulgent without that sluggish, overly full and slightly sick feeling that often comes with overly rich food! Haddock, scallops and prawns are the basis of this dish so, providing you’ve got good quality, the great natural flavours are already there, just waiting to party with your taste buds! It has double cream in but that’s countered by the cider to produce a tasty sauce that just begs an extra spoon at the table just to make absolutely sure there isn’t any left; and for the mashed potato topping, I did my own thing – anchovies don’t scream ‘salty fish’ as you might expect but just add a depth of flavour. At our table, it was agreed, we’re definitely having this dish again – absolutely lovely!

Serves 4

What you need…

1 x 1 litre ovenproof dish, lightly buttered

100ml milk

400g haddock fillets

100ml milk

150g scallops

150g large raw prawns, shelled

25g butter

25g plain flour

100ml dry still cider

75ml double cream

1 dessertspoon Dijon mustard

2 tablespoons parsley, chopped

for the topping

500g King Edwards potatoes, peeled and roughly chunked

3 anchovy fillets (from a jar in oil), roughly chopped

1 garlic clove, chopped

100g salted butter

Splash of milk

Sea salt and black pepper to taste

What to do…

Preheat the oven to 190°c / 375°f / gas 5.

Pop the potatoes in a pan of salted water, bring to the boil and simmer until soft (15 minutes-ish).

In a little saucepan, tip in the anchovies, garlic and butter. Put it on a really low heat, just to melt the butter and let the flavours develop. Ignore it until you need it later.

Meanwhile, pop the haddock into a large pan with the 100ml milk, bring to the boil and simmer for 4 minutes. Remove the fish to a plate with a slotted spoon, retaining the flavoured milk for later. When it’s cool enough to handle, flake the fish into large chunks into your ovenproof dish. Tip into the dish the scallops and prawns and spread about evenly.

Melt the 25g butter in a small sauce pan, tip in the flour, cooking for 1 minute whilst stirring like crazy. Remove from the heat and, using a balloon whisk, gradually mix in the cider and then the retained milk. Return to a moderate heat for up to 10 minutes, whisking until smooth. Whisk in the cream and mustard; add the parsley and season to taste. Pour over the fish and set aside whilst you complete your mash.

Drain the potatoes in a colander and then return to the saucepan. Add a splash of milk and the melted butter with anchovy and garlic. Depending on your preference, either mash traditionally or, if you would like a smoother, creamier version, use an electric hand whisk to create a lovely silky mashed potato (no points for guessing which approach I prefer!) Taste and adjust the seasoning. If you’re feeling really naughty, you could add a tad more butter or double cream.

Dollop the mash all over the fish mixture and then use a fork to give it a nice ‘roughed up’ texture.

Pop in the oven and bake for 40 minutes until lovely and golden brown. Serve and enjoy – it is utterly delicious!

Serving suggestion…

We really enjoyed this dish with garlic, rosemary and anchovy-flavoured greens together with Hasselback potatoes, both of which I will type up and blog this week – they are great sides that would go with a wide variety of dishes, were really tasty, attractive and required next to no effort (always a bonus!)

Tip…

I use Cooks’ Ingredients frozen and chopped garlic, rather than doing all that peeling and chopping business.

Inspired by…

Woman and Home magazine

How easy…

Dead easy, really quick and very little clearing up – perfect for a weekday supper, although the ingredients aren’t the cheapest.

Gambas Pil Pil

 

This always feels like a little taste of the Mediterranean as I remember the first time we had this dish was on holiday. So for me, Gambas Pil Pil brings with it warm nights and gentle breezes, long relaxed suppers watching the sun go down before meandering back to our villa. A fabulous starter, it arrives sizzling with the aroma of garlic filling the air. The plump, garlicky prawns are fabulous and the residual oil is just as enjoyable, mopped up with good, chunky bread (Focaccia in this case). Lovely, simple: enjoy!

Serves 4-6 as a starter or light lunch (We like rather large portions, so maybe bear that in mind when looking at my prawn quantities!)

What you need…

4 – 6 x ovenproof bowls to cook and serve

900g giant prawns, peeled

6 cloves garlic, chopped

2 hot chillis, deseeded and sliced

Sea salt to season

Olive oil

What to do…

Divide the prawns between your dishes. Likewise, divide up the garlic and chilli evenly. Season with salt and then pour over olive oil so that it just covers the top of the prawns. Give them a good mix, cover with cling film and then pop in the fridge until ready to cook. (If possible, I try to do this preparation 24 hours in advance so that the flavours really gather, but equally, we have had them after just a couple of hours ‘marinating’.

Preheat the oven to 240°c / 475° / gas 9.

Remove the cling film and put your bowls on a baking tray and then into the oven for 5 – 10 minutes, until they are pink and sizzling.

Carefully remove from the oven and serve. The most simple of starters or lunches and really quite delectable. Dunking bread is an absolute must!

Serving suggestion…

Good bread to mop up the garlic infused hot oil.

Tip…

I used Cooks’ Ingredients’ frozen chopped garlic and chilli, saving on that bit of prep – love ‘em!

Inspired by…

Not sure – the recipe is pretty generic but this particular version, which we have been enjoying for years, was pulled from a magazine…a very long time ago!

How easy…

Very, very easy!

Tiger Prawn Stir Fry

A fabulous little supper dish that you can knock up in no time, this tiger prawn stir fry is really tasty, light and spicy (think gentle tingling lips and tongue, and zinging taste buds). Made it up but got the recipe down. Definitely doing this again!

Serves 2

What you need…

150g medium egg noodles

1 teaspoon sesame oil

Splash of groundnut oil

2 garlic cloves, chopped

1 red chilli, finely chopped

2cm fresh ginger, peeled and finely grated

3 spring onions, trimmed and sliced lengthways

100g wild/speciality mushrooms

Handful mange tout

2 pak choi, leaves torn

300g raw tiger prawns

1 dessertspoon dark brown sugar

1 dessertspoon tamari/soy sauce

Handful coriander, chopped (optional, to garnish)

What to do…

Pop the egg noodles into a saucepan of boiling water and cook as per the packet instructions – mine took 4 minutes. Drain and then toss noodles in sesame oil and set aside.

Heat the groundnut oil in your wok on a high setting. Add the garlic, chilli, ginger and spring onions and cook for about 1 minute, stirring continuously. Add the mushrooms and mange tout and stir fry for a further minute. Add the pak choi and prawns and stir fry for 2 minutes or until the prawns have just turned pink. Tip in the sugar and tamari/soy sauce and the noodles. Stir fry, tossing all the ingredients together until they are evenly mixed. Garnish with coriander, if liked. Serve and enjoy this really easy, lovely supper dish!

Tip…

As well as the tiger prawns, you could add scallops and/or squid for further variety.

Inspired by…

Seeing loads of recipes on the TV referencing Chinese New Year and then being unable to order a Chinese take-away because they were all off celebrating!

How easy…

Ridiculously!