Prawn Linguine

Prawn Linguine

A very quick & easy supper dish that is also delicious and fresh!

Serves 2

Prep time:  5 minutes

Cooking time:  8 minutes

Ingredients

200g linguine

2 tbsp olive oil

2 garlic cloves, finely chopped

1 fresh red chilli, de-seeded & finely chopped

12 cherry tomatoes

200g raw king prawns

½ fresh lemon, zest & juice

Small handful of fresh basil leaves

Preparation method

1.  Cook the linguine as per packet instructions.

2.  In a large frying pan heat the olive oil, add the garlic and chilli and gently fry on a low heat for 1 minute.  Now add the cherry tomatoes and cook for 3-4 minutes.

3.  Add the raw prawns and cook until pink then add the cooked linguine to the large frying pan with the lemon zest and juice stir through with the basil leaves.

4.  Serve immediately, enjoy!

* Like these recipes check out Best Recipes @ Christmas on Amazon 

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Prawn & Chorizo Rice

A delicious, quick & easy to make dish!  Chorizo and Prawns are a match made in heaven!

Serves 4

Preparation time:  10 minutes

Cooking time: 20 minutes

Ingredients

1 tbsp olive oil

100g chorizo, diced

1 onion, peeled & finely chopped

3 garlic cloves, peeled & finely chopped

1 tbsp smoked paprika

250g basmati rice

1 x 400g can of chopped tomatoes

350ml chicken stock

Salt & freshly ground pepper

300g raw prawns

Preparation method

1.  In a large frying pan or wok heat the olive oil and fry the chorizo on a medium heat until it changes colour.  Add the onion and cook for 3 minutes or until softened.  Stir in the garlic and smoked paprika and cook for a further minute, stir continuously.

2.  Add the rice, tomatoes and stock and bring to the boil for one minute, season to taste.  Reduce the heat and simmer for 10 minutes with the lid on.

3.  Stir in the prawns, cover and cook for a further 5 minutes until the rice is tender.

4.  Serve in warmed bowls, enjoy!

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Chorizo & Prawn Risotto

Chorizo & Prawn Risotto

Chorizo and Prawns, a match made in heaven – this is comfort food at its best!

Serves 4

Preparation time:  15 minutes

Cooking time:  40-45 minutes

Ingredients

150g of Cherry tomatoes

Drizzle of olive oil

2 sticks of celery, finely chopped

1 red pepper, finely chopped

1 large onion, finely chopped

200g chorizo sausages, sliced and halved

1 tsp chilli flakes

275g risotto rice

Glass of white wine

1-1 ½ litres of chicken stock

pinch of saffron, infused in a 1 tbsp of warm water

200g uncooked king prawn

pepper

small handful of coriander leaves

knob of butter

Preparation method

1. Preheat the oven to 200C/Gas Mark 6.  Place the cherry tomatoes on a roasting tray and drizzle with olive oil, roast for 35 minutes or until their skin has started to split and blacken.

2. Heat a tablespoon of oil in a large frying or wok and add the onions, celery and red pepper.  Cook on a low heat for 4-5 minutes or until softened.  Add the chorizo and stir until you can really smell the smoky paprika of the meat and the oil has turned a rich burnt orange. Now add the chilli flakes and continue to stir and fry for 1 minute. Turn the heat up a little and add the rice, stirring until it turns opaque.

3. Add the wine and stir through. Then start adding the stock one spoonful at a time, stirring gently as you go. As each spoonful is absorbed, add another until the mixture is almost the consistency of rice pudding, but still with some bite to the rice. Pour in the saffron and its water and stir it in. When it’s all absorbed gently stir in the tomatoes, uncooked prawns and coriander leaves and continue stirring until the prawns turn pink.

4. Turn off the heat and grind over some black pepper, you can also mix in some butter at this point, cover and leave it to add more richness to the dish.

• If you have any leftovers, you can eat this the next day by sprinkling with parmesan cheese and placing in the oven at 170C/Gas Mark 4 for 45 minutes, delicious!

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Spicy Prawn Noodles

Spicy Prawn Noodles

A delicious quick and easy mid-week meal with a kick!  

Serves 4

Prep time:  5 minutes

Cooking time:  10 minutes

Ingredients

500g/1lb 2oz medium egg noodles

2 tbsp sesame oil, plus extra for tossing the noodles

2 red chillies, de-seeded and finely chopped

3cm piece of fresh ginger, peeled and finely chopped

3 large garlic cloves, chopped

1 red pepper, de-seeded and thinly sliced

1 bunch of spring onions, thinly sliced on an angle

400g/14oz raw prawns, shelled

2 large or 3 small pak choi, shredded

2 tbsp sweet chilli sauce

100ml/3½fl oz Chinese rice wine

2 tbsp soy sauce

1 lime, juice only

Preparation method

1.  In a large pan cook the noodles as per packet instructions, set aside and toss through a drizzle of oil to prevent them sticking.

2.  In a large frying pan or wok heat the sesame oil and then add the chillies, ginger and garlic and stir-fry for 30 seconds.  Now add the red pepper, spring onions and prawns.  Cook for 3-4 minutes or until the prawns turn pink.

3.  Now add the cooked noodles, pak choi, chilli sauce, rice wine, soy sauce and lime juice.  Stir-fry until the noodles are heated through and serve immediately, enjoy!

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Chicken Pad Thai

Chicken Pad Thai

A delicious fresh dish that showcases the classic Thai harmony of sweet, sour and spice!

Serves 4

Prep time:   15 minutes

Cooking time: 10-15 minutes

Ingredients

4 chicken thighs, bones removed

2-3 tbsp vegetable oil

1 large shallot, peeled & finely chopped

2 garlic cloves, peeled & finely sliced

1 tbsp fresh ginger, peeled & finely chopped

3 red birds eye chillies, sliced

100g/ 3 ½ oz peeled cooked prawns

300g/10 ½ oz rice noodles, cooked as per packet instructions

100g/3 ½ oz beansprouts

4 tbsp tamarind

4 tbsp soy sauce

4 tbsp fish sauce

½ tsp ground white pepper

1 lime, juice only

2 eggs, beaten

3 tbsp fresh coriander, roughly chopped

2 tbsp roasted salted peanuts, roughly chopped

Method

1.  Heat 1 tablespoon of oil in a wok, add the chicken thighs skin side down and cook for 3-4 minutes, turn the thighs over and cook for another 3-4 minutes.  Set aside, when the chicken begins to cool thinly slice.

2.  Heat the wok with the remaining oil and add the shallot, garlic, chillies and ginger, stir-fry for one minute.

3.  Add the prawns and chicken and cook for another minute.  Now add the noodles and beansproats to heat through.

4.  Add the tamarind, soy sauce, fish sauce, pepper and lime juice, mix through to coat all the ingredients.  Add the egg and continue to stir through for 1-2 minutes.  Sprinkle with the coriander and half of the nuts.  

6.  To serve, divide the pad Thai between 4 warm serving dishes and sprinkle over the peanuts, enjoy!

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Prawn & Pancetta Pasta

Prawn & Pancetta Pasta

A super quick delicious mid-week meal that can be made in the time it takes to cook the pasta! 

Serves 4

Prep time:   5 minutes

Cooking time: 12 minutes

Ingredients

400g/14oz pasta (penne, rigatoni, spaghetti or spiralli)

1 tbsp olive oil

225g/8 oz pancetta cubes

2 cloves of garlic, peeled & finely chopped

25g/1 oz butter

350g/12 oz ready to eat peeled king prawns

3 tbsp crème fraiche

Freshly ground salt & pepper

1 heaped tbsp roughly chopped parsley

1 lemon, cut into wedges

Method

1.  Cook the pasta as per packet instructions.

2.  In a large frying pan or wok, heat the oil and fry the pancetta until golden brown.  Add the garlic and butter and stir over a medium heat for a minute.

3.  Add the prawns and stir through for a further minute before adding the cooked pasta.  Toss all together and then add the crème fraiche, season to taste and mix through.

4.  To serve, divide between serving plates topped with a sprinkling of fresh parsley and a wedge of lemon, enjoy!

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Chorizo & Prawn Spaghetti with Lime

Chorizo & Prawn Spaghetti with Lime

A super quick delicious dish that can be made in the time it takes to cook spaghetti!

Serves 2

Prep time:   5 minutes

Cooking time: 10 -12 minutes

Ingredients

1 fish stock cube

200g/7oz spaghetti

1 tbsp olive oil

2 cloves of garlic, peeled & finely chopped

100g/3½oz chorizo, cut into cubes

200g/7oz raw king prawns

2 tomatoes, chopped

1 tbsp red wine vinegar

1 lime, juice only

Salt & freshly ground pepper

Extra virgin olive oil, for dressing

Method

1.  Place the fish stock cube in a pan of boiling water and cook the spaghetti as per packet instructions.

2.  In a large frying pan heat the oil and fry the garlic until it has softened.  Add the chorizo and prawns and fry for 2-3 minutes.

3.  Add the tomatoes and red wine vinegar and cook for 2-3 minutes until the sauce has thickened.

4.  Add the cooked spaghetti and stir through, drizzle with lime juice and season to taste.

5.  To serve, divide between to serving plates and drizzle over some extra virgin olive oil, enjoy!

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Chilli King Prawns with Jasmine Rice

Chilli King Prawns with Jasmine Rice

A simple dish, quick and easy to make but very, very delicious!!

Serves 2

Prep time:  5-10 minutes

Cooking time: 10 minutes

Ingredients

3 tbsp groundnut oil

3 large garlic cloves, crushed

1 tbsp root ginger, grated

3 medium red chillies, deseeded and finely chopped

200g/7oz raw king prawns, shelled and deveined

400ml/14fl oz hot vegetable stock

2 tbsp tomato ketchup

½ tbsp light soy sauce

½ tsp brown sugar

1 lime, juice only

1 tbsp cornflour mixed with 2 tbsp water

2 spring onions, chopped on the diagonal

1 large handful coriander, roughly chopped

To serve

Jasmine rice, cooked as per packet instructions

Wedge of lime

Method

1.   Heat the oil in a large frying pan or wok and then add the garlic, ginger and chillies and stir fry for about 30 seconds.  Add the prawns, stir fry for 30 seconds until they begin to go pink.

2.  Pour in the stock and bring to the boil.  Add the ketchup, soy sauce and sugar and mix well.

3.  Add the lime juice and cornflour mix and stir into the sauce.  Cook for 6-8 minutes until reduced and thickened.

4.  To serve, ladle the prawns onto two serving plates and scatter with the spring onions and coriander add the rice and a wedge of lime... enjoy!

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Prawn Curry

Prawn Curry

A very quick and easy curry to make but best of all it is delicious!

Serves 4

Prep time:  10 minutes

Cooking time: 20 minutes

Ingredients

500g/17 ½ oz large prawns, peeled and uncooked

1 tsp ground turmeric

¼ tsp sea salt

2 onions, peeled and roughly chopped

2cm fresh ginger, peeled and roughly chopped

4 cloves garlic, peeled and roughly chopped

3 green chillies, deseeded and roughly chopped

2 tsp mustard seeds

1 tsp chilli powder

4 green cardamom pods

1 cinnamon stick

400ml can of coconut milk

Small handful of fresh coriander, finely chopped

Basmati rice or Indian breads to serve

Method

1.       Place the prawn in a bowl with the turmeric and salt, mix well and leave to marinate for 10 minutes.

2.      Put the onions, ginger, garlic and chillies into a food processor and blend until you have a fine paste.

3.      Heat a large pan or wok and add the oil, now add the mustard seeds, chilli powder, cardamom pods and cinnamon stick.  Fry for about 1-2 minutes until the mustard seeds begin to pop.

4.      Add the paste and fry on a low heat for about 10-12 minutes, stir frequently.  Now add the coconut milk and let simmer.  Now add the prawns to the pan and let simmer for 2-3 minutes or until cooked through.

5.      Add the coriander and serve the curry with basmati rice and Indian breads.

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Summer Fish Pie

 Summer Fish Pie

A wonderfully light and summery fish pie, absolutely delicious!

Serves 4

Prep time: 15-20 minutes

Cooking time: 40 minutes

Ingredients

For the fish

300g/10½oz cod loin, skin removed, cut into chunks

200g/7oz salmon steak, cut into chunks

200g/7oz raw king prawns, heads and shell removed

1 lemon, juice, zest of ½ lemon

salt and freshly ground black pepper

3 tbsp chopped fresh chives

For the sauce

50g/2oz butter

1 onion, chopped

½ lemon, zest only

3 tbsp plain flour

175ml/6fl oz milk

125ml/4fl oz double cream

175ml/6fl oz dry white wine

2 tbsp crème fraîche

4 boiled eggs, peeled, halved

100g/3½oz asparagus spears, woody ends trimmed, cut into 5cm/2in lengths

75g/3oz fresh peas

For the pastry

500g/1lb 1oz ready-made puff pastry

1 egg, beaten

Method

1.      Preheat the oven to 180°C/350°F/Gas 4.

2.      For the fish, place the salmon, cod and prawns into a bowl, add the lemon juice and zest and season with salt and freshly ground black pepper. Add the chives, stir well and set aside to marinate in the fridge for at least 30 minutes.

3.      Meanwhile, for the sauce, melt the butter in a frying pan and fry the onion until softened.  Stir in the lemon zest and flour and mix well and cook for 2-3 minutes, stirring constantly, then slowly stir in the milk, cream and then white wine and cook for a further 2-3 minutes, or until the sauce has thickened. Stir in the crème fraîche and season to taste, with salt and freshly ground black pepper.

4.      Pour the sauce over the fish and stir gently until well combined. Spoon half of the fish into a large pie dish, add the eggs, asparagus and peas, then top with the remaining fish mixture.

5.      For the pastry, roll the puff pastry out thinly until large enough to cover the pie dish. Brush a little beaten egg around the rim of the pie dish. Place the pastry on top of the dish, crimp the edges with a fork and trim off any excess pastry.

6.      Brush the pastry with beaten egg.  Make fish shapes with the excess pastry and place onto the pie with a little more beaten egg.

7.      Cut a steam hole in the top of the pie and cook for 10 minutes. Reduce the oven to 170°C/325°F/Gas 3 and bake for a further 20 minutes, or until the pastry is risen and golden-brown and the pie filling is bubbling.

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Delicious Penne with Prawns

Delicious Penne with Prawns

A wonderfully light and delicious penne with prawns, wine, tomato & crème fraiche – a fantastic combination! 

Serves 4

Prep time: 15 minutes

Cooking time: 15 minutes

Ingredients

300g/10oz penne pasta

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 tbsp plain flour

1 tbsp tomato puree

1 lemon, juice only

1 small glass of wine

300ml fish stock

300g/10oz king prawns, cooked & peeled

3 tbsp crème fraiche

2 tbsp parmesan cheese, grated (plus extra for serving)

1 bunch of basil

Method

1.  Cook the penne as per packet instructions.

2.  In a large frying pan/wok heat the olive oil and add the onions, garlic, celery and carrot and cook until soft.

3.  Add the flour and stir into the softened vegetables.  Add the tomato puree, lemon juice, wine and reduce.  Add the fish stock, bring to the boil and reduce then pass the liquid through a sieve and return to the pan.

4.  Bring the sauce back to the boil and add the cooked prawns and the crème fraiche.  Add the penne and then stir in the parmesan and some basil leaves torn.

5.  Serve with a sprinkle of parmesan and basil, enjoy!

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