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Post by chrisg on Jul 12, 2015 12:06:57 GMT 10
It is just too damned cold for outdoor cooking at the moment, even in W.A. and we have not been hit by the Antarctic snow train that is sweeping across the Eastern States. So went looking for a Saturday night meal idea and came across some really good looking prawns. I've been experimenting with different garlic prawn recipes for years but a few weeks back we were at a favorite restaurant and my wife had the prawns and declared them even better than mine  Happens I know the chef reasonably well so I asked him what his recipe was. He grinned at me and said "I actually found it on-line, bestrecipes.com.au." Well now, looked it up and it was a different way to get a creamy nicely liquid and garlic rich dish, provided you increase the garlic, which my chef friend said he had done. Here it is: www.bestrecipes.com.au/recipe/creamy-garlic-prawns-L608.htmlRidiculously easy, from getting back from a late shop with the prawns and some cream to having it on the table no more than 40 minutes. I quadrupled the garlic and the parsley was looking a bit ordinary so substituted some chopped chives, otherwise kept to the recipe. Verdict? The wife says that I am only allowed to make them that way in future Cheers |
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Post by smokey on Jul 12, 2015 13:28:53 GMT 10
Nice, There are some good prawns around at the moment.
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Post by muppet on Jul 15, 2015 22:13:51 GMT 10
Thanks for posting this Chris, the lovely lady cooked them last night and is very impressed. Which makes life a lot easier for me |
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Post by chrisg on Jul 16, 2015 8:12:32 GMT 10
My result is similar except my wife prefers I cook Cheers |
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Post by muppet on Jul 16, 2015 19:22:48 GMT 10
Haha When I'm home I do most of the cooking too, Find it quite relaxing. She feeds the kids every day so on break I'll cook to give her a break. Alas Im not a fan of shellfish though. I just sent her the link saying these guys know how to cook so try it. She loves her seafood and loved this dish. |
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Post by smokey on Jul 16, 2015 19:36:35 GMT 10
Muppet, When you say your not a fan of shellfish, Its it because you have a reaction?
Just wondering as I copped a bout of ciguteria from a tuna steak in Bali fifteen years ago and some seafood I just cannot eat or its out with the epi pen in worse case or just discomfort in the other
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Post by muppet on Jul 16, 2015 20:46:23 GMT 10
No mate, I'm not allergic just don't like most. White fish I like. I can eat prawns or marron although I wouldn't go out of my way to. Can't stand crabs, crays, bugs and the like, even the smell drives me nuts. And oysters... Can't honestly say I've even tried them. I'm the guy everyone likes to go fishing with (which I do quite a bit) just take a few for the lady.
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Post by chrisg on Jul 16, 2015 20:57:13 GMT 10
I would say I could live on seafood but I did learn a long time ago in Seychelles that after a few days the meat craving does kick in if you are a carnivore Glad it was enjoyed muppet Cheers |
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osdave
Junior Member
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Post by osdave on Jul 17, 2015 17:27:40 GMT 10
I would say I could live on seafood but I did learn a long time ago in Seychelles that after a few days the meat craving does kick in if you are a carnivore Glad it was enjoyed muppet Cheers Its about that time Chris that you order the surf and turf |
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Post by chrisg on Jul 17, 2015 19:26:21 GMT 10
Seychelles are a group of islands out in mid Indian ocean, rather unique, an archipelago of about 250 islands, most not inhabited some not allowed to be inhabited for ecological reasons and it is a group of partly granite and partly coral islets - makes for an interesting place but it did take a long while to get local beef production going. I was there early 70s, that was one intense time of life, to oversee the build of a new hotel when the tourism was just getting going after a decent runway allowed jets in. Before that you could only get there by boat, flying boat, or as I did first time in a light twin with long range tanks out of Mombasa and land on a beach. In other words simpler times and stuff you do not get to do in this century The islands are surrounded by a cornucopia of seafood but on land because they are basically either reefs or granite peaks above sea level they had only been regarded as hospitable to chickens and pigs, cows really do need more level land. I did manage a couple of weeks on chicken and fish before inspiration of desperation struck and led to convoluted communication, we forget, we really do, how hard it was then compared to now to reach out and talk to someone, with a friend in Nairobi. You have an evolving and to become very successful tourist destination but those tourists do want descent cuisine, so, can we find a way to get beef 1500 miles out from Africa ? It was not THAT easy but in the end it worked until they established beef production on one of those islands, I think. My Nairobi contact found a WWII bomber, B-25 Mitchell, re-jigged the bomb bay to hold beef sides and set up a beef supply service. Kenya had great beef, just get it to the airport early, rack it up, take off before dawn, climb high enough to keep it cold and fly out and deliver I did make sure the service aligned with the opening of the hotel and made sure we had superb steaks on opening night Crazy days, much harder to have those adventures in the 21st century Interesting thing though - Seychellois had absolutely no problem cooking brilliant steaks over open fire - treated them the same as whole fish - and I only just thought of that Cheers |
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Post by hoddo on Jul 17, 2015 19:38:55 GMT 10
Great memorys, thanks for sharing Chris
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Post by smokey on Jul 17, 2015 20:38:00 GMT 10
A lot of the cashed up salt water fly fishos I know take regular trips there nowdays.
They are after the bonefish. A lousy fish thats no good for eating but gold for an Island economy.
These guys, Pretty much everything they take over there they leave for the local guides.
Fishing gear, Clothes, anything. They are trying to pep up and keep going a good thing.
If these guys only knew this story Chris. Do you have a longer version about that time? I could put it to some very interested eyes
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Post by Gus65 on Jul 17, 2015 23:02:44 GMT 10
Plenty of Beef in Africa and when I went there after a few weeks of it I was craving seafood.
I'm doing this on Saturday before the Wallabies game so I can make sure dinner is on the table well before kick off.
Great account of an innovation designed to meet a need Chris. When we look back at things we've done in the past either for professional reasons or most often fun and entertainment, it's a wonder we're still here.
I've got to start writing down some of the things I've seen and done because one day I'll forget it.
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Post by chrisg on Jul 18, 2015 9:48:44 GMT 10
Start talking garlic prawns next thing we are talking developing island tourism I did write up a longer tale of how I became involved with Seychelles Mick, will see if I can find it. Cheers |
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Post by bill44 on Jul 18, 2015 9:55:26 GMT 10
I spent from 1977 to 1986 in the Philippines. That was an interesting time to say the least, including Marcos getting kicked out. I could go on for days about the seen and done in that time. :-)
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