Prawns are perfect on a warm, summery evening. This dish is fresh and crisp yet the noodles fill you up – just what you want from a supper.
Ingredients (serves 2):
1 bunch of spring onions
200g of fresh bean sprouts
250g of cooked prawns (or raw if you prefer)
3 cloves of garlic
1 red chilli
1 tbsp light brown sugar
1 tbsp light soy sauce
2 tbsp of groundnut oil
100g egg noodles
1. Begin my cooking the noodles (as instructed on the packaging). Once drained, run cold water over them and then set aside.
2. Heat 1 tbsp of groundnut oil and add the bean sprouts and the majority of spring onions. Cook until softened, at which point add in the noodles. Add a little extra oil if they need loosening.
3. Once the noodles are heated through remove them from the pan (or wok if you have one). Pop them onto a serving dish and wipe down the pan.
4. Return the pan to the heat and heat 1 tbsp of groundnut oil. Cook of the crushed garlic and chopped chilli for about a minute, take the pan off the heat and turn down the temperature if it browns too quickly.
5. Add the prawns and mix together. Add the light brown sugar and soy sauce. Allow the mixture to simmer lightly to heat the prawns through.
6. Put the prawn mixture on top of the noodles and sprinkle the remaining raw spring onions on top.
I have the leftover for my lunch tomorrow. I can’t wait to enjoy it in the sun.
On a recent trip to the Underground Cookery School in London I learnt to make this wonderful dish. Take the potatoes away and you have yourself a hearty starter, with the potatoes, a summery main. This was such a great dish, it must be shared!
Ingredients (serves 2):
2 whole, gutted sea bass (or 4 sea bass fillets)
1 bunch of asparagus
500g of new potatoes
1. Begin by boiling the new potatoes until they have softened (around 10 mins) but not so much that they fall apart.
2. Meanwhile trim the asparagus stalks (about an inch off) so that the woody bit is removed. Using a potato peeler peel the skin off the ends of the stalks so it becomes light in colour (as pictured).
3. If you have bought whole sea bass then fillet. If they are ready filleted then score the skin lightly.
4. Prepare the dressing by roughly chopping a handful of dill (removing stalks). Add to olive oil, lemon juice, lime juice, thinly chopped chilli and a teaspoon of mustard. Add in small quantities and keep tasting!
5. Heat a pan of oil and begin frying off the potatoes until they are crispy. When they are nearly done, boil the asparagus for 5 minutes.
6. Cook the sea bass by heating olive oil in a non-stick pan. Pop them in the pan, skin side down. Watch the fish and you will see white gradually rising as it cooks. Once the white has nearly risen to the opposite side of the skin, flip then over for a final minute.
7. Hopefully it’s all come together at the same time. Serve as pictured and drizzle with the prepared dressing!!
I hope you enjoyed it as much as I did. A truly wonderful summer dish which is sure to wow everyone.
I went to a quiz a few weeks ago and one of the questions was: what is the main ingredient in falafel? We STUPIDLY opted for lentils because we eliminated chickpeas on the basis that hummus is made from chickpeas, I’m not sure where the logic was in that but we were furious with ourselves when they revealed the answer was in fact chickpeas. So, ever since, I have wanted to teach those pieces of falafel and lesson and EAT them. I’ve never had them before making them this evening and they lived up to expectations. We had some leftover Thai red curry paste in the fridge and I thought it would add a nice twist! So, without further ado:
Recipe: (serves 2/makes 10 ping pong sized balls)
1 tin of cooked, drained chickpeas (240g)
1 clove of garlic, chopped
1 small onion, roughly chopped
2 tsp of Thai red curry paste
1 tsp garam massala
1 tsp ground cumin
1 tbsp of plain flour
Pinch of salt
2 tbsp tahini
1 tsp olive oil
Lemon juice to taste
Pinch of salt
1 clove of garlic, crushed
Put all of the ingredients for the falafel into a food processor and whizz up until smooth, a few chunks are ok. Using your hands, roll into small, ping pong sized balls. Heat 2 tablespoons of olive oil in a frying pan and brown off the falafel. Once browned, line a baking tray with tin foil and spray with FryLight (4-5 sprays). Add the falafel to the baking tray and bake for around 15-20 minutes at 180 degrees. Serve with salad and pita bread!
For the dressing, combine all of the ingredients above. I used roughly the juice from half a lemon, may be a little more. The tahini is quite strong so just keep tasting until the balance between lemon and tahini is right. Then, line the pitas with the dressing, add the salad and cram in the falafel and there you have it.
A delicious light meal. Polly 1, Falafel 1. We’re even now falafel.