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Thai Red Prawn Curry October 21, 2010

Filed under: Curries,Fish — delishuss @ 7:09 pm
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I tried this last night. It’s one of dinner’s in Jamie Oliver’s 30 minute meals. It’s pretty good but I still think this version is the best I’ve tried: https://delishuss.wordpress.com/2010/08/29/green-bean-and-coconut-soup/. I know the title says soup but it’s more of a curry. I followed Jamie’s recipe to the tee but take my advice, you need to finely chopped the lemon grass before putting it in the blender. Otherwise you have the equivalent to lumps of straw in your dinner 🙂

Ingredients

• 2 stalks of lemongrass
• 1 fresh red chilli
• 2 cloves of garlic
• optional: 4 kaffir lime leaves, fresh,
dried or frozen
• a bunch of fresh coriander
• 2 jarred red peppers in oil
• 1 heaped teaspoon tomato purée
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• a 2cm piece of fresh ginger
• • 200g sugar snap peas
220g small cooked prawns
• 1 x 400g tin of coconut milk
• 2 limes, to serve
• 1 bag of prawn crackers, to serve

Method

  • Put a large frying pan on a medium heat.
  • Trim the ends and tough outer leaves of the lemongrass stalks, bash up the stalks with the side of a knife, finely chop and then put into a food processor with 1 fresh red chilli (stalk removed), 2 peeled cloves of garlic, 4 lime leaves, a bunch of coriander, 2 jarred red peppers, 1 heaped teaspoon of tomato purée, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Peel and add 2cm of fresh ginger.
  • Blitz to a paste – you might need to stop and use a spatula to scrape down the sides so it all gets whizzed up. 
  • Heat a pan and drizzle in a little olive oil, then add the sugar snap peas followed by the prawns. Spoon in the curry paste, and stir and fry for a minute or two before adding the coconut milk.
  • Stir as it melts down, then leave to simmer on a medium to low heat.
  • Serve with Basmati rice.

You could also make this recipe with chicken instead or both. Chop the chicken and fry until brown. Then add the spice blend and follow the remainder of the recipe.

 

Red Prawns and Mango Curry August 29, 2010

Filed under: Curries,Fish — delishuss @ 8:55 pm
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This is a nice change from the regular curry. I got it from a Nigella Lawson cookbook. It’s a good way to get some fish if you are not a major fan.

Ingredients

1 x 15 ml wok oil

1 spring onion, finely sliced

1 ½ tablespoons red Thai curry paste (or according to taste)

½ x 400ml coconut milk

250 ml chicken stock made from concentrate

2 teaspoons of fish sauce

1 x 350g packet of butternut and sweet potato cubes

1 x 200g packet frozen prawns

1 teaspoon of lime

150g mango cubes, diced

3-4 tablespoons chopped fresh coriander

 

Instructions

  1. Heat the wok oil in a large, heavy-based frying pan, and fry the sliced spring onion for a minute, then add the curry paste.
  2. Whisk in the coconut milk, chicken stock and fish sauce and bring to the boil.
  3. Tip in the butternut squash and sweet potato cubes and simmer, partially covered for about 15 minutes, or until tender.
  4. Drain the prawns under running water to remove excess ice and tumble them in to the pan, letting the sauce come back to the boil. When it does, add the lime juice and diced mango and cook for another minute or so until the prawns are cooked through.
  5. Sprinkle with the chopped coriander as you serve over plain rice or wide rice noodles, or even both.
 

Seafood Lasagne August 2, 2010

Filed under: Fish,Pasta — delishuss @ 9:45 pm
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I got this recipe from my mum, who got it from one of her work colleagues who has tried it and says its delish. It looks really good, but I am going to leave this one up to you guys to try as I’m not a big fan of fish. Would love to hear from one of you if you try it.

Serves 6

Ingredients

50g (2oz) flour

50g (20z) butter

568ml (1 pint) fresh milk

225g (8 oz) smoked haddock, skinned and cubed

100g (4 oz) peeled prawns

10g (4 oz) peas

Grated rind of ½ lemon

100g (4 oz) ready to cook lasagne Verdi

1 egg, beaten

150g (5 oz) natural yoghurt

100g (4 oz) grated cheddar cheese

Method

  1. Place flour, butter and milk in a pan, heat whisking until sauce thickens, boils and is smooth. Cook for 1 minute.
  2. Add fish, prawns, peas and lemon rind.
  3. Place half the mixture in a 25.5 x 20.5 cm ovenproof dish. Use a deep one to prevent bubbling over.
  4. Cover with half the lasagne and repeat the layers.
  5. Whisk together egg and yoghurt, stir in half the cheese and pour over the lasagne.
  6. Sprinkle over the remaining cheese and bake at 200 degrees Celsius, (400 degrees Fahrenheit), gas mark 6 for 35 minutes until golden brown.
 

Penne Pasta with Smoked Salmon July 16, 2010

Filed under: Fish,Pasta — delishuss @ 10:28 am
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I’m not a big fan of fish, but we made this recipe down in Dunbrody Cookery School and I must say I’m nearly converted. As the smoked salmon is cooked the flavour is not as potent. It’s another very quick recipe to make.

Serves 5-6

Ingredients

350g penne pasta

200g of smoked salmon

200ml pouring cream

50g crème fraiche

Juice of 1 lemon

50ml white wine

2 tablespoons freshly chopped parsley

50g grated parmesan (plus extra for serving)

Instructions

  1. Bring a large saucepan of water to the boil and cook the penne pasta according to the packet instructions.
  2. Chop the smoked salmon into long strips and set aside.
  3. Meanwhile in another saucepan put the cream, crème friache and lemon juice onto heat and bring them to the boil. Add in the white wine and grated parmesan and heat through.
  4. Allow the sauce to cook for at least 10 minutes during which time it will thicken by process of reduction and also with the addition of the cheese.
  5. Drain the pasta and add it into the hot sauce and then mix in the smoked salmon and the chopped parsley.
  6. Transfer to a large pottery dish and bring to the table to allow people to help themselves.
 

Barbequed Prawn Skewers July 9, 2010

Filed under: Fish — delishuss @ 7:22 pm
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This is a nice change from meat for the BBQ. Hopefully, the weather will improve a bit so that you can give it a go.

Ingredients

500g raw king prawns

1 can of coconut milk

1 red chilli, finely chopped

2 tbsp of green curry paste

Juice of half a lime

2 tbsp of smooth peanut butter

Salt and freshly ground pepper

1 green and 1 red pepper, chopped into chunks

1 red onion, chopped into chunks

Handful of chopped coriander

Instructions

  1. Mix the curry paste, peanut, chilli, coriander and coconut milk together in a bowl. Add the prawns and leave to marinade for 4 hours.
  2. Skewer the prawns, peppers and onions intermittently. Cook on the BBQ for approximately 8-10 minutes until the prawns have turned pink.