Post by chrisg on May 29, 2015 17:53:32 GMT 10
Heh,
Pretty certain I have posted somewhere here about the fun I have with garlic prawns, the wife loves them, I'm hardly averse and it's a dish that is endlessly variable.
Last week I picked up some small cocktail prawns, just a bag of the things, was going to just do what in the UK is called Scampi, prawns and chips in the end, not exactly gourmet but the best food doesn't have to be
Instead the little prawns led to this.
A sudden request for garlic prawns, so, go see what is to hand.
The prawns, stacks of garlic, onions, celery, other veg and all the usual condiments so figured time to experiment.
Big heavy bottomed pan, sizzling butter and oil, season it first.
I have a preference for this apart from pepper. That is I amp up the salt, pink stuff seems to meet with current approval, and a couple of diced anchovy fillets then a finely sliced rich green Jalapeno and after about a minute of shaking that around add thin sliced brown onion, celery cut on the bias and really, really thin slivers of carrot.
I've been playing around with the last for a few years now. Carrot is in my mind really under-rated, one of my kids loves it raw, and it does add flavor to a salad, we all know about buttered carrots as a side and it's de rigeur in any stew etc but I've come to see that it really can add something deliciously subtle if fried in with onion and celery.
It's not difficult - top and tail a good sized carrot, peel it, put the T&T and the peelings in the stock bag and now into a bowl just keep peeling the carrot, down to a nub.
When you have a good dense bowlful of carrot shavings that will do, in for the fry-off and if you have any carrot left add it to the stock stuff
Now, a good glug of brandy into that veg and anchovy mix and once it bubbles back add cream, maybe 100Ml - not big on quantities, whatever looks right, and very quickly milk, probably half a litre.
Let that simmer for a minute or two then tip in the prawns, 500 gms in this case, cover and simmer for 15 minutes minimum to cook through.
Meanwhile being we were over rice this week did a batch of pasta, just tri-color Penne.
I suppose one should check for seasonings, no, don't think I did, pasta drained and boiling water rinsed, ladles of garlic prawns and a good grate of Parmesan followed by similar of black pepper. deep bowls, this is a very liquid dish best eaten with splades or spoons
It was devoured so I guess it was ok
This little kitchen adventure has its origins in a restaurant in Adelaide that I have no idea if still exists, called Stanleys.
It was as I recall on Gouger Street, near the Markets, and was utterly seafood and completely unpretentious - order this or several other dishes and you were fitted with a bib
Not somewhere to be proposing, but otherwise one heck of a fun meal
So, that might be me for prawns for a week or two, seems to be salmon steaks tonight
Cheers
Pretty certain I have posted somewhere here about the fun I have with garlic prawns, the wife loves them, I'm hardly averse and it's a dish that is endlessly variable.
Last week I picked up some small cocktail prawns, just a bag of the things, was going to just do what in the UK is called Scampi, prawns and chips in the end, not exactly gourmet but the best food doesn't have to be
Instead the little prawns led to this.
A sudden request for garlic prawns, so, go see what is to hand.
The prawns, stacks of garlic, onions, celery, other veg and all the usual condiments so figured time to experiment.
Big heavy bottomed pan, sizzling butter and oil, season it first.
I have a preference for this apart from pepper. That is I amp up the salt, pink stuff seems to meet with current approval, and a couple of diced anchovy fillets then a finely sliced rich green Jalapeno and after about a minute of shaking that around add thin sliced brown onion, celery cut on the bias and really, really thin slivers of carrot.
I've been playing around with the last for a few years now. Carrot is in my mind really under-rated, one of my kids loves it raw, and it does add flavor to a salad, we all know about buttered carrots as a side and it's de rigeur in any stew etc but I've come to see that it really can add something deliciously subtle if fried in with onion and celery.
It's not difficult - top and tail a good sized carrot, peel it, put the T&T and the peelings in the stock bag and now into a bowl just keep peeling the carrot, down to a nub.
When you have a good dense bowlful of carrot shavings that will do, in for the fry-off and if you have any carrot left add it to the stock stuff
Now, a good glug of brandy into that veg and anchovy mix and once it bubbles back add cream, maybe 100Ml - not big on quantities, whatever looks right, and very quickly milk, probably half a litre.
Let that simmer for a minute or two then tip in the prawns, 500 gms in this case, cover and simmer for 15 minutes minimum to cook through.
Meanwhile being we were over rice this week did a batch of pasta, just tri-color Penne.
I suppose one should check for seasonings, no, don't think I did, pasta drained and boiling water rinsed, ladles of garlic prawns and a good grate of Parmesan followed by similar of black pepper. deep bowls, this is a very liquid dish best eaten with splades or spoons
It was devoured so I guess it was ok
This little kitchen adventure has its origins in a restaurant in Adelaide that I have no idea if still exists, called Stanleys.
It was as I recall on Gouger Street, near the Markets, and was utterly seafood and completely unpretentious - order this or several other dishes and you were fitted with a bib
Not somewhere to be proposing, but otherwise one heck of a fun meal
So, that might be me for prawns for a week or two, seems to be salmon steaks tonight
Cheers
