sources
nasi goreng with fried egg - Waitrose Kitchen, January 2012, p86
Showing posts with label prawns. Show all posts
Showing posts with label prawns. Show all posts
Monday, 21 April 2014
Monday, 20 January 2014
nigella's hot and sour soup
sources
hot and sour soup - Nigella Lawson, Nigella Bites c/o Delicious, February 2009, p83
Wednesday, 8 January 2014
Saturday, 4 January 2014
rick stein's coconut prawn curry
With an unseasonal inset day looming, we take (further) advantage of the McCarthy clan and drop Milo off in a rain lashed car park in Portsmouth for a last minute weekend on the diamond isle, leaving us free to, well, do what we want.
This variously takes in singing loudly to Kate Bush on the A3, lesson planning, blowing the cobwebs out with a wet and woolly run around Richmond Park, minor alcohol shopping, watching telly undisturbed, actually being able to read the paper and a trip to the Tapestry for a couple of pints and a stint of life-planning.
Booze’s other magical power kicks in on the way home and, rather than constructing a healthy prawn and avocado concoction whilst watching the new series of The Bridge, we both immediately crave something curried whilst watching Take Me Out. Maybe something prawny…
Luckily enough my Christmas copy of Rick Stein’s India swings to the rescue with not only a really quick debut prawn curry, but – and I find this hard to believe – but Rick’s favourite curry:
To be fair it is pretty tasty with a lip-smacking combination of heat from the chilli, garlic and massive spoonful of ginger, balanced with sour tamarind and creamy coconut. But favourite curry ever? I’m not sure about that. As Ana pointed out, if anything it was a bit korma-esque, and I don’t think it’s too dissimilar to Nigella’s admittedly excellent Keralan fish curry, which whilst being a bit of a standard chez Barnes, wouldn’t necessarily get into the top ten.
sources
coconut prawn curry - Rick Stein's India, p126
This variously takes in singing loudly to Kate Bush on the A3, lesson planning, blowing the cobwebs out with a wet and woolly run around Richmond Park, minor alcohol shopping, watching telly undisturbed, actually being able to read the paper and a trip to the Tapestry for a couple of pints and a stint of life-planning.
Booze’s other magical power kicks in on the way home and, rather than constructing a healthy prawn and avocado concoction whilst watching the new series of The Bridge, we both immediately crave something curried whilst watching Take Me Out. Maybe something prawny…
Luckily enough my Christmas copy of Rick Stein’s India swings to the rescue with not only a really quick debut prawn curry, but – and I find this hard to believe – but Rick’s favourite curry:
To be fair it is pretty tasty with a lip-smacking combination of heat from the chilli, garlic and massive spoonful of ginger, balanced with sour tamarind and creamy coconut. But favourite curry ever? I’m not sure about that. As Ana pointed out, if anything it was a bit korma-esque, and I don’t think it’s too dissimilar to Nigella’s admittedly excellent Keralan fish curry, which whilst being a bit of a standard chez Barnes, wouldn’t necessarily get into the top ten.
sources
coconut prawn curry - Rick Stein's India, p126
Monday, 21 October 2013
mimi spencer's thai salad
Once again fasting day dawns with a vengeance. This end of the year gets harder not only because the last thing you want after a wet and woolly ride home is a (very small) salad, but I’m convinced the body simply needs more stodge in the winter. Are there any diet stews and casseroles out there? I suppose a bulky-yet-veggie-packed soup sort of counts, but only just, and the best soups require the addition of left-over parmesan rinds and large hunks of bread, so maybe they’re similarly to be avoided on diet death day?
Ana is suspiciously quiet on this subject tonight. In fact she seems alarmingly happy to watch Rick Stein’s Indian thingamabob followed by Tom Kerridge’s super-fat pub food without any visible signs of drooling or light-headedness, whilst I can barely muster the energy to sadly grate 4 carrots into a bowl and count out 20 prawns.
As it turns out, she’s already caved in, blaming half-term of course, and made herself a sandwich earlier, as well as having ‘something else later’ because she was bored. Adding insult to injury, she then takes the slightly bigger portion of dinner…
Luckily enough this is another one of those 300-odd kcal meals that’s bewilderingly satisfying. Partially I suspect because the punchy thai-style sauce is lip-smackingly good, but also because of the counter-intuitive fact grated carrots seem to take up more stomach space than non-grated carrots. I don’t know why, it’s just the way it is.
sources
thai salad - mimi spencer & dr michael mosley, The Fast Diet, p143
Ana is suspiciously quiet on this subject tonight. In fact she seems alarmingly happy to watch Rick Stein’s Indian thingamabob followed by Tom Kerridge’s super-fat pub food without any visible signs of drooling or light-headedness, whilst I can barely muster the energy to sadly grate 4 carrots into a bowl and count out 20 prawns.
As it turns out, she’s already caved in, blaming half-term of course, and made herself a sandwich earlier, as well as having ‘something else later’ because she was bored. Adding insult to injury, she then takes the slightly bigger portion of dinner…
Luckily enough this is another one of those 300-odd kcal meals that’s bewilderingly satisfying. Partially I suspect because the punchy thai-style sauce is lip-smackingly good, but also because of the counter-intuitive fact grated carrots seem to take up more stomach space than non-grated carrots. I don’t know why, it’s just the way it is.
sources
thai salad - mimi spencer & dr michael mosley, The Fast Diet, p143
Monday, 7 October 2013
Sunday, 6 October 2013
Thursday, 26 September 2013
Wednesday, 4 September 2013
Wednesday, 28 August 2013
summer spaghetti and fasting thai salad
The 5:2 diet has sprung up in this house, but I'm currently resisting. So whilst I'm filling up on summer spaghetti with the left over veg in the fridge:
Ana's fasting and loving it, on 2 grated carrots, a handful of noodles and 10 small prawns in a thai dressing:
sources
summer spaghetti - Delicious, July 2011, p38
thai salad - mimi spencer & dr michael mosley, The Fast Diet, p143
Ana's fasting and loving it, on 2 grated carrots, a handful of noodles and 10 small prawns in a thai dressing:
sources
summer spaghetti - Delicious, July 2011, p38
thai salad - mimi spencer & dr michael mosley, The Fast Diet, p143
Friday, 26 July 2013
nasi goreng with fried egg
Look at this - not only using up the prawns from monday, but a random yellow pepper (I can't remember what it's from) and the rest of the green beans, and all topped off with the last egg.
Man, I'm good, and whilst I'm taking one for the team and emptying the fridge for the good of the environment, Ana and Milo are getting into the holiday spirit:
sources
nasi goreng with fried egg - Waitrose Kitchen - January 2012, p86
Man, I'm good, and whilst I'm taking one for the team and emptying the fridge for the good of the environment, Ana and Milo are getting into the holiday spirit:
sources
nasi goreng with fried egg - Waitrose Kitchen - January 2012, p86
Monday, 22 July 2013
prawn, lime and mango salad
After a weekend under canvas, living off as much barbecued food and local ale as possible, it's time to get back on the health bus - for me as much as him.
Given we've still got a fridge full of mango and avocado, it seems silly not to chow down on another helping of last week's prawn, lime and mango salad:
sources
prawn, lime and mango salad - Black Book
Given we've still got a fridge full of mango and avocado, it seems silly not to chow down on another helping of last week's prawn, lime and mango salad:
sources
prawn, lime and mango salad - Black Book
Wednesday, 19 June 2013
prawn, lime and mango salad
It's all going off today, in as much it can go 'off' in Mortlake. Suffice to say we're all out and about: In order of financial importance Ana's at work, Milo's got a school boat trip to Hampton Court Palace and I've got an interview at an agency in Kings Cross. Fingers-crossed eh?
Sticking to the things I can control, Milo's school trip is a fab excuse to make a monster packed lunch, complete with a suitably royal sandwich doodle. It's a scorcher today, so we also go large on water and sun cream.
Given there's a definite 'end of term' air, I've also got a surprise dinner in store for him and Ana: Prawns. Not only that prawns with mango, red onion AND avocado! It's one of Ana's old favourites, and full of Milo-friendly ingredients so surely nothing could go wrong?
Actually it all passes off without comment, relatively. Okay he doesn't eat the salad leaves, but I think double helpings of everything else probably off sets that, which means I'll be hoiking it out of the Black Book sooner than the three years it took for us to rediscover it last time.
A bit like the peach and mozzarella salad, I think the key to successfully creating this dish is ensuring you've got completely ripe avocados and mango, nothing else will do. I've also discovered that blanching the red onion in boiling water for a minute or so, a tip I since picked up from Peter Gordon (I think), makes all the difference for a successful salad.
Wine Time
You've got to stick with the Sauv with this I think, and to be honest you can take your pick from the greener Old World styles, or the tropical fruit bombs of the New World. This is because despite the creaminess of the avocado, the sweetness of the mango and prawns, all of these flavours play second fiddle to the lime dressing, so you might as well suck it up with something equally citric and punchy.
sources
prawn, lime and mango salad - Black Book
Sticking to the things I can control, Milo's school trip is a fab excuse to make a monster packed lunch, complete with a suitably royal sandwich doodle. It's a scorcher today, so we also go large on water and sun cream.
Given there's a definite 'end of term' air, I've also got a surprise dinner in store for him and Ana: Prawns. Not only that prawns with mango, red onion AND avocado! It's one of Ana's old favourites, and full of Milo-friendly ingredients so surely nothing could go wrong?
Actually it all passes off without comment, relatively. Okay he doesn't eat the salad leaves, but I think double helpings of everything else probably off sets that, which means I'll be hoiking it out of the Black Book sooner than the three years it took for us to rediscover it last time.
A bit like the peach and mozzarella salad, I think the key to successfully creating this dish is ensuring you've got completely ripe avocados and mango, nothing else will do. I've also discovered that blanching the red onion in boiling water for a minute or so, a tip I since picked up from Peter Gordon (I think), makes all the difference for a successful salad.
Wine Time
You've got to stick with the Sauv with this I think, and to be honest you can take your pick from the greener Old World styles, or the tropical fruit bombs of the New World. This is because despite the creaminess of the avocado, the sweetness of the mango and prawns, all of these flavours play second fiddle to the lime dressing, so you might as well suck it up with something equally citric and punchy.
sources
prawn, lime and mango salad - Black Book
Thursday, 30 May 2013
nasi goreng
We're rather betwixt and between things at the moment: We're all still slightly catching up after a long weekend under canvas, the house is still full of strange piles of damp and steaming tent, and nobody can be bothered to go to the supermarket as the weekend is only a couple of days away.
Luckily Kay has come up for a couple of days which galvanises into some sort of action, at least where the tent and sorting out the garden is concerned. The shopping is still somewhat elusive though, so once again we fall back on the cupboards for sustenance.
For a while it's a looking a bit grim, (cannellini bean, pasta and tomato puree anybody?) but things are hastily turned around with the discovery of a packet of prawns in the freezer. Bung in the last of the rapidly-fading veg from the fridge, smother it in soy sauce and Bajan yellow chilli sauce, and hide it all under an egg, and voila - Nasi Goreng!
Wine Time
Did you know over the past decade or so the biggest market for Moscato D'Asti is South East Asia? Bonkers I know, but grab a bottle and try it with this sour and spicy concoction and it'll make total sense. The light fizz, floral notes and off-dry touch of sweetness all combine perfectly with Asian food.
Luckily Kay has come up for a couple of days which galvanises into some sort of action, at least where the tent and sorting out the garden is concerned. The shopping is still somewhat elusive though, so once again we fall back on the cupboards for sustenance.
For a while it's a looking a bit grim, (cannellini bean, pasta and tomato puree anybody?) but things are hastily turned around with the discovery of a packet of prawns in the freezer. Bung in the last of the rapidly-fading veg from the fridge, smother it in soy sauce and Bajan yellow chilli sauce, and hide it all under an egg, and voila - Nasi Goreng!
Wine Time
Did you know over the past decade or so the biggest market for Moscato D'Asti is South East Asia? Bonkers I know, but grab a bottle and try it with this sour and spicy concoction and it'll make total sense. The light fizz, floral notes and off-dry touch of sweetness all combine perfectly with Asian food.
sources
nasi goreng with fried egg - Waitrose Kitchen - January 2012, p86
Thursday, 21 March 2013
nigella lawson's hot and sour soup
After last night's school pot luck, we're both feeling pretty shabby today. Luckily one of us has to go to work, whilst the other gets to loaf around Hammersmith, lunching at The Lyric under the guise of 'looking for work'.
Still a hangover is a hangover, and given one member of the household has decided to collapse on the sofa, I've decided to resurrect a soup we used to eat loads when we were house-sitting at the Superwhite's Balham residence: Nigella's hot and sour soup.
It's perfect: It takes about 10 minutes to make, and is packed full of enough big, bold flavours to get a sweat-on, and drive a headache out.
Strangely enough it's not quite how I remember it, it's slightly less aromatic, which I put down to the fact we didn't have any Tom Yum paste. At least I think it's that, but I can't exactly remember what Tom Yum paste actually tastes like...
I also forgot to take a picture, sorry.
Wine Time
Gosh, what do you pair with spicy, hot water with prawns bobbing about in it? Given you're eating/drinking loads of liquid, I think whatever you do drink might as well be brilliant because you're not going to have room for much more liquid. Usual caveats apply - something with some sweetness and fruit to temper the heat, and aromatic to match the spices, so pick a good quality Riesling - and Dr Loosen is a pretty readily available, good quality producer - and you'll be dandy.
sources
hot and sour soup - Nigella Lawson, Nigella Bites c/o Delicious, February 2009, p83
Still a hangover is a hangover, and given one member of the household has decided to collapse on the sofa, I've decided to resurrect a soup we used to eat loads when we were house-sitting at the Superwhite's Balham residence: Nigella's hot and sour soup.
It's perfect: It takes about 10 minutes to make, and is packed full of enough big, bold flavours to get a sweat-on, and drive a headache out.
Strangely enough it's not quite how I remember it, it's slightly less aromatic, which I put down to the fact we didn't have any Tom Yum paste. At least I think it's that, but I can't exactly remember what Tom Yum paste actually tastes like...
I also forgot to take a picture, sorry.
Wine Time
Gosh, what do you pair with spicy, hot water with prawns bobbing about in it? Given you're eating/drinking loads of liquid, I think whatever you do drink might as well be brilliant because you're not going to have room for much more liquid. Usual caveats apply - something with some sweetness and fruit to temper the heat, and aromatic to match the spices, so pick a good quality Riesling - and Dr Loosen is a pretty readily available, good quality producer - and you'll be dandy.
sources
hot and sour soup - Nigella Lawson, Nigella Bites c/o Delicious, February 2009, p83
Monday, 11 March 2013
going out in style & spaghetti with roasted tomatoes, prawns, garlic & basil
If there's one thing I've learned through my multiple redundancies (thanks media "career"), is the value of leaving in style, but I think lunch at the Officer's Mess at St James's Palace probably tops the lot.
I would tell you about the menu but sadly I can't. Not for reasons of State secrecy you understand, but more because after several-to-many bottles of fizz and claret, some cigars and pretty much most of a decanter of Madeira later, I can't really remember what I ate. It was nice mind.
Luckily for what's left of this blog's culinary reputation, whilst I'm liberally stuffing snuff up my nose from this...
...and modeling a natty range of new headwear...
... Ana's at home cooking up delicious-looking storm.
Again, I can't tell you what it tasted like as I was asleep on eventual re-entry to the flat, but it looks amazing.
sources
linguine with roasted tomatoes, prawns, garlic and basil - Debbie Major, Delicious, Februay 2008, p24
I would tell you about the menu but sadly I can't. Not for reasons of State secrecy you understand, but more because after several-to-many bottles of fizz and claret, some cigars and pretty much most of a decanter of Madeira later, I can't really remember what I ate. It was nice mind.
Luckily for what's left of this blog's culinary reputation, whilst I'm liberally stuffing snuff up my nose from this...
...and modeling a natty range of new headwear...
... Ana's at home cooking up delicious-looking storm.
Again, I can't tell you what it tasted like as I was asleep on eventual re-entry to the flat, but it looks amazing.
sources
linguine with roasted tomatoes, prawns, garlic and basil - Debbie Major, Delicious, Februay 2008, p24
Sunday, 10 June 2012
donna hay's prawn pad thai
After last night's midnight drive home, the Whanau are taking it easy today. A little light Lego, some Ben and Holly's Little Kingdom to ease us into the day, coffee from new-favourite coffee shop Pickle & Rye (who needs Kaffiene/Orange Pekoe?), and a quick trip around Waitrose and we're done. Who knew the day could go so fast when you're having fun?
With prawns on massive discount we're feeling adventurous tonight. Milo loves them, but he's also said he likes noodles, and we're keen to broaden his horizons a bit as he's fallen into a bit of a sausage rut. Steady, he's a child.
Given he wants to help, some sort of stir fry beckons so he can chop and stir and throw lots of Soy Sauce around, and then we hit the jackpot: Dame Donna's Pad Thai. We haven't had it for ages, it's always a winner and it's full of Milo-tastic things, including omlette, baby corn and other stuff.
It's a massive win all round, apart from our discovery he hates the smell of shrimp paste frying. At least I've got something to threaten him with now I suppose.
Wine Time
Compared to a lot of Thai dishes, Pad Thai is relatively restrained, but there's still a lot of sour and spicy flavours which make pairing with wine a bit of a challenge. I think generally I'd go with something a little bit of residual sugar, and with a lot of fruitiness, like a Pinot Gris, a Riesling or something like a South African Chenin. However I read the other day about something that's the perfect match and bound to appeal to all of you. And by 'you' I'm thinking of 'all girls, particularly the ones I know': Fizz. A Prosecco or a Cremant would be amazing as their both really light, and importantly, have some sweetness. Winners all round, apart from my bank account.
sources
prawn pad thai - Donna Hay, Modern Classics Book 1, p133
With prawns on massive discount we're feeling adventurous tonight. Milo loves them, but he's also said he likes noodles, and we're keen to broaden his horizons a bit as he's fallen into a bit of a sausage rut. Steady, he's a child.
Given he wants to help, some sort of stir fry beckons so he can chop and stir and throw lots of Soy Sauce around, and then we hit the jackpot: Dame Donna's Pad Thai. We haven't had it for ages, it's always a winner and it's full of Milo-tastic things, including omlette, baby corn and other stuff.
It's a massive win all round, apart from our discovery he hates the smell of shrimp paste frying. At least I've got something to threaten him with now I suppose.
Wine Time
Compared to a lot of Thai dishes, Pad Thai is relatively restrained, but there's still a lot of sour and spicy flavours which make pairing with wine a bit of a challenge. I think generally I'd go with something a little bit of residual sugar, and with a lot of fruitiness, like a Pinot Gris, a Riesling or something like a South African Chenin. However I read the other day about something that's the perfect match and bound to appeal to all of you. And by 'you' I'm thinking of 'all girls, particularly the ones I know': Fizz. A Prosecco or a Cremant would be amazing as their both really light, and importantly, have some sweetness. Winners all round, apart from my bank account.
sources
prawn pad thai - Donna Hay, Modern Classics Book 1, p133
Monday, 4 June 2012
simple fish stew
Will this Royal fever never end? It's only Monday and already I feel like my liver has been beaten with a stick. At least it's sunnier today, and after the bitter recriminations of missing Her Maj yesterday, today we decide we need to be more organised. Again.
Sadly the sum of our parts seem to magnetically repel organisation, and we're an hour late to Wandsworth Royalty Jude's BBQ. And I left the wine on the kitchen table.
Still, one afternoon watching chickens with beer cans up their bums cooking on the grill, relentlessly playing games with Milo, and picking at salad, we're all ready to come home - and I've not even been drinking today!
As ever the bedtime routine dragged on, leaving us out on our feet once he was a-kip. What we both need is a healthy, zesty dinner that makes you feel instantly healthy and alive, whilst doing fair battle with the torrential rain that has set in. I have to say experimental fish stew is not top of my list of things to cook, but neither am I inspired by anything else in the fridge, and what does excite me gets ruled out by the extensive marinading time. Still, cooking fish whilst you're hungover? I don't think so!
How wrong can you be? It was amazing. Simple, zesty, healthy and packed full of flavours - so much so there was none left for Milo tomorrow or my planned lunch portion. All gone, and even with some plate licking and plenty of mopping up with rustic bread.
When we do it again I might throw some chilli in to give it some more zing, and maybe replace the orange with lemon, as the combination of tomatoes and orange reminds me too much of our chorizo and butter bean stew. Actually, it's weird how tomatoes and orange do go together...
Wine Time
Essentially this is bouillabaisse I suppose, although without all the spider fish, spiny badger fish, gurnard, guts and shellfish. It's rich and full-bodied, the fish is fairly sweet and subtle, but you've also got hearty tomatoes and pungent fennel. In this sort of "Oh My God" scenario I tend to go with the local wine for the very good reason the food and wine tend to support each other - so in this case I reckon a good Provencal Rosé would do the trick a treat.
sources
simple fish stew - Waitrose Love Life, Summer 2012, p45
Sadly the sum of our parts seem to magnetically repel organisation, and we're an hour late to Wandsworth Royalty Jude's BBQ. And I left the wine on the kitchen table.
Still, one afternoon watching chickens with beer cans up their bums cooking on the grill, relentlessly playing games with Milo, and picking at salad, we're all ready to come home - and I've not even been drinking today!
As ever the bedtime routine dragged on, leaving us out on our feet once he was a-kip. What we both need is a healthy, zesty dinner that makes you feel instantly healthy and alive, whilst doing fair battle with the torrential rain that has set in. I have to say experimental fish stew is not top of my list of things to cook, but neither am I inspired by anything else in the fridge, and what does excite me gets ruled out by the extensive marinading time. Still, cooking fish whilst you're hungover? I don't think so!
How wrong can you be? It was amazing. Simple, zesty, healthy and packed full of flavours - so much so there was none left for Milo tomorrow or my planned lunch portion. All gone, and even with some plate licking and plenty of mopping up with rustic bread.
When we do it again I might throw some chilli in to give it some more zing, and maybe replace the orange with lemon, as the combination of tomatoes and orange reminds me too much of our chorizo and butter bean stew. Actually, it's weird how tomatoes and orange do go together...
Wine Time
Essentially this is bouillabaisse I suppose, although without all the spider fish, spiny badger fish, gurnard, guts and shellfish. It's rich and full-bodied, the fish is fairly sweet and subtle, but you've also got hearty tomatoes and pungent fennel. In this sort of "Oh My God" scenario I tend to go with the local wine for the very good reason the food and wine tend to support each other - so in this case I reckon a good Provencal Rosé would do the trick a treat.
sources
simple fish stew - Waitrose Love Life, Summer 2012, p45
Sunday, 22 January 2012
nasi goreng with fried egg
Having been to see my family and some friends back home today, tonight we have culinary trip down memory lane. Well for me at least as nasi goreng is one of those dishes I remember my dad cooking loads when me and my brother were growing up.
He used to claim it was a recipe he learned whilst he was in the Army, but he's since admitted whilst that's where he first encountered it, he mainly made it up from packet mixes when were kids. Illusions shattered. Still, they were amazing and memorable Saturday-night dinners that have stuck in my memory.
Having spotted this version in the latest version of Waitrose Kitchen, featuring zero packet mix, galvanises me to try and recreate some of my youth for Milo, with the added benefit of containing his current ingredient du jour, Prawns. Loads of prawns, and in a nod to my dad, I also add some chicken:
I think it's probably an amazingly versatile recipe. I remember my dad's version was much more tangy and spicy (probably not so good for him yet), and had bacon and celery in as well a sort of omlette accompaniment. So scope for change, which is just as well as it's totally wolfed down by all and sundry.
sources
nasi goreng with fried egg - Waitrose Kitchen - January 2012, p86
He used to claim it was a recipe he learned whilst he was in the Army, but he's since admitted whilst that's where he first encountered it, he mainly made it up from packet mixes when were kids. Illusions shattered. Still, they were amazing and memorable Saturday-night dinners that have stuck in my memory.
Having spotted this version in the latest version of Waitrose Kitchen, featuring zero packet mix, galvanises me to try and recreate some of my youth for Milo, with the added benefit of containing his current ingredient du jour, Prawns. Loads of prawns, and in a nod to my dad, I also add some chicken:
I think it's probably an amazingly versatile recipe. I remember my dad's version was much more tangy and spicy (probably not so good for him yet), and had bacon and celery in as well a sort of omlette accompaniment. So scope for change, which is just as well as it's totally wolfed down by all and sundry.
sources
nasi goreng with fried egg - Waitrose Kitchen - January 2012, p86
Sunday, 7 August 2011
donna hay's prawn pad thai
Whilst not wishing to reinforce any stereotypes about being British, what the cock-a-doodle-doo is going on with the weather eh? It's supposed to be freaking August!
Our jolly jaunt to the Wetland's Centre today, for pond-dipping, playing in their amazing playground and admiring rain gardens, is somewhat battered by a Biblical deluge. I suppose an large exhibit of "rain gardens" should've given us a clue. Anyway, there's a definite Autumnal chill in the air, particularly whilst waiting in the queue for coffee, faced with an array of roast beef, Yorkshire puddings and roast potatoes, and with our breath misting in the air outside...
Back home we immediately opt for Jamie Oliver's chicken, olive and preserved lemon tagine, which I'd found on the Times website yesterday. Until I notice we need at least 24 hours of marinading, so whilst my newly-quartered chicken does it's thing in the fridge, we take a secondary order of Donna Hay's Pad Thai - this time with Prawns!
Unlike last week's slightly chewy version using chicken thighs, the prawns are bang-on - really juicy, and zesty - but it really does need some extra crunchy greens, like sugar snap peas. Next time I think. Actually pretty soon, as I've got a jar of shrimp paste in the fridge, which needs using up tout suite!
sources
prawn pad thai - Donna Hay, Modern Classics Book 1, p133
Our jolly jaunt to the Wetland's Centre today, for pond-dipping, playing in their amazing playground and admiring rain gardens, is somewhat battered by a Biblical deluge. I suppose an large exhibit of "rain gardens" should've given us a clue. Anyway, there's a definite Autumnal chill in the air, particularly whilst waiting in the queue for coffee, faced with an array of roast beef, Yorkshire puddings and roast potatoes, and with our breath misting in the air outside...
Back home we immediately opt for Jamie Oliver's chicken, olive and preserved lemon tagine, which I'd found on the Times website yesterday. Until I notice we need at least 24 hours of marinading, so whilst my newly-quartered chicken does it's thing in the fridge, we take a secondary order of Donna Hay's Pad Thai - this time with Prawns!
Unlike last week's slightly chewy version using chicken thighs, the prawns are bang-on - really juicy, and zesty - but it really does need some extra crunchy greens, like sugar snap peas. Next time I think. Actually pretty soon, as I've got a jar of shrimp paste in the fridge, which needs using up tout suite!
sources
prawn pad thai - Donna Hay, Modern Classics Book 1, p133
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