QUICK PRAWN CURRY

INGREDIENTS

·         1 cup of rice

·         1 teaspoon curry powder

·         ½ cup mayonnaise

·         5oo g prawns

·         1 cup of milk

Method

1. Cook rice in boiling water.

2. Meanwhile, blend the curry powder with the mayonnaise.

3. Add the pawns.

4. Put into a pan with milk and heat very gently for 5-10 minutes.

5. Serve on bed of cooked rice.

Fried Rice Meal

Ideal for a light meal.

Ingredients

·         3 chives, finely chopped

·         125 g button mushrooms, sliced

·         3 eggs, beaten

·         50 g frozen prawns, medium sized and peeled

·         2 cups cooked rice

·         2 tbsp. soy sauce

·         ¼ cup frozen peas

·         Salt and pepper to taste

·         Oil for frying

Preparation

1. In a saucepan, brown the chives and mushrooms in a little bit of oil over medium heat.

2. Add the beaten eggs and stir-fry it until cooked but still creamy. Remove from pan and keep warm.

3. Stir-fry the remainder of the ingredients for about 2 minutes until warm. Add the eggs again and mix through. Add salt and pepper to taste.

Serve immediately.

Serves 4. 

Beautiful Women

My Beautiful World

Beautiful South Africa

Seafood and Sorrel Ragout

Ingredients

·         12 uncooked large prawns; shelled and deveined but tails left intact

·         12 scallops

·         500 g firm white fish fillets; cut into large pieces

·         ⅓ cup corn flour

·         2 tsp. olive oil

·         ½ cup dry white wine

·         2 cups fish stock

·         1 cup cream

·         2 tbsp. chopped sorrel (if not available use young spinach leaves)

Preparation

1.       Place prawns, scallops, fish and flour in a plastic food back and toss to coat seafood mixture lightly with flour. Shake off excess flour.

2.       Heat oil in a frying pan over a medium heat and cook seafood mixture in batches for 2 minutes or until lightly brown on all sides. Remove from pan and set aside.

3.       Stir wine, stock and cream into pan and bring to simmering. Simmer, stirring frequently for 8 minutes or until sauce reduces and thickens.

4.       Return seafood to pan, add sorrel and simmer, stirring occasionally for 3 minutes longer or until heated through.

Serves 4

Woman To Woman

Engela

Leek and Prawn Risotto

Ingredients

·         15 g butter

·         4 leeks;  thoroughly washed and sliced

·         500 g uncooked prawns; shelled and deveined

·         500 g risotto rice

·         4 cups hot fish or vegetable stock

·         1 cup dry white wine

·         1 tbsp. canned green peppercorns; drained

Preparation

1.       Melt butter in a saucepan over a low heat; add leeks and cook for 8 minutes or until leeks are soft, golden and caramelised; stirring occasionally.

2.       Add prawns and cook for 3 minutes or until they change colour; stirring constantly. Remove prawn mixture from pan and set aside.

3.       Add rice to pan and cook over a medium heat for 4 minutes; stirring occasionally. Stir in a ¾ cup of the stock and a ¼ cup of wine and cook over medium heat; stirring constantly until the liquid is absorbed.

4.       Continue adding the remaining of the stock as described above; stirring constantly and allowing the mixture to be absorbed before adding more.

5.       Return prawn mixture to the pan, add green peppercorns and mix gently; cook for 3 minutes longer or until heated through.

Serves 4

Seafood Barbeque

Ingredients

·         ¼ cup soy sauce

·         2 tbsp. honey

·         2 tbsp. tomato sauce

·         2 tbsp. sesame seeds

·         1 tbsp. grated lemon rind

·         375 g uncooked large prawns; shelled and deveined but tails left intact

·         250 g calamari (squid) rings

·         250 g boneless fish fillets; cut into thick strips

·         4 potatoes; thinly sliced

·         4 small tomatoes; halved

·         2 tbsp. chopped fresh thyme

·         Freshly ground black pepper

·         Lemon wedges

Preparation

1.       Place soy sauce, honey, tomato sauce, sesame seeds and lemon rind in a shallow glass dish; add prawns, calamari and fish; toss to coat and set aside to marinate for 20 minutes.

2.       Sprinkle potatoes and tomatoes with thyme and black pepper to taste.

3.       Cook potatoes and tomatoes on a well-greased pre-heated hot Barbeque plate (griddle) for 10 minutes or until potatoes are crisp and tomatoes soft. Push vegetables to the side of the barbeque to keep warm.

4.       Add seafood mixture to barbeque and cook, turning frequently for 5 minutes or until cooked. As seafood cooks push it to the side to keep warm.

5.       To serve divide potatoes, tomatoes and seafood between serving plates and accompany with wedges of lemon.

Serves 4

Engela

http://freelancer-daniel.blogspot.com/