If you’ve seen a lot of my posts you’ll know that I feature prawns quite often and I am always looking to improve on the sauce that goes with it. In today’s recipe I’ve used a little coconut cream which has quite a distinctive flavour but adds a beautiful creamy texture to the sauce. Also, recently I have been making meals for one which makes this a really quick dish to create even if you are short for time.
As you can see from the image I ate these prawns with fried dumpling and sweetcorn, which is a little inspiration however, I can imagine that rice and other vegetables would be just as good.
Recipe: Curry Prawns (serves 1)
Handful of prawns
Sprinkle of salt, paprika and chilli powder
1 garlic clove – crushed
1/2 tsp curry powder
Pinch of oregano
5g creamed coconut
1 tsp tomato ketchup
1 inch spring onion – sliced
Pinch of sugar
Season the prawns with a little salt, paprika and chilli and set aside.
Heat the oil in a pan and gently fry the garlic for a few minutes.
Next add the curry powder and oregano.
Stir in the water, creamed coconut and tomato ketchup and leave to simmer gently until the coconut has melted and the liquid has reduced slightly.
Then add the sugar, spring onion and prawns for 3 minutes until the prawns are piping hot.
Fried dumplings are a great accompaniment to many dishes and go well with a variety of ingredients. These fried dumplings have a deep golden outer layer but are super soft. Although this is a popular Jamaican side dish I have added a few ingredients that give it that little extra flavour. Usually the dumplings are fried in a dutch pot which enables the oil to be heated to a high enough temperature for cooking the dumplings (or other food items) like an alternative to a deep fryer.
Recipe: Jamaican Fried Dumpling (makes 6)
160g self raising flour
Sprinkle of salt and basil
Oil for frying
Heat some oil in a dutch pot.
Add the flour, oats, salt, and basil to a bowl and slowly pour in the water mixing to form a smooth dough. Add more flour if needed.
Shape the dough into 6 flat circles.
Once the oil is hot add 3 at a time frying for 5 minutes before turning over to fry for a further 2 minutes.
Once cooked, take out and place on a kitchen towel to drain off the excess oil.
Hello everyone, I hope your day has been well. Today’s recipe is something I would usually eat on a Sunday afternoon for my dinner with some veg and salad on the side. It’s quite a simple nutritious meal with protein from the chicken and fibre and magnesium from the brown rice. Sometimes the idea of eating healthily might seem quite difficult but a simple switch of white to brown rice makes such a big difference. I’ve not included a recipe or measurements here as I didn’t follow a recipe but you can get an idea of what ingredients to use below. I’m all about flavour with food.
Hi everyone, as I’m writing this post the weather is pretty gloomy and I’ve just eaten my dinner so I thought I would type up the recipe. When the weather is dull I always enjoy something warm and filling and this mac and cheese was just perfect. This recipe was inspired by Carbs by Laura Goodman but I’ve made many adaptations and put my own spin on it. I opted to use rice milk as a substitute and to cut out some of the dairy, also the drop of chilli has the slightest spicy taste which I love. This recipe goes really well with kale and peas, which is how I ate it.
Today I have another simple side dish to make for any occasion. It is nice and cheesy with crispy edges. This pie was very tasty and is best enjoyed hot. Also, if you are a gravy fan, it would be nice to drizzle some over the top.
Recipe: Cheesy Potato Pie (serves 4)
100g red Leicester cheese – grated
Splash of milk
1 tsp butter
1 tsp oil
1 tsp diced onion
Peel and dice the potatoes, wash and place in a pan of water to boil until just cooked.
Whilst the potatoes are cooking, heat oil in a small pan and add the onion and kale cooking for 5 minutes, then leave to cool.
Preheat the oven to gas mark 6.
Once the potatoes are cooked, pour off the water and mash with milk and butter until smooth.
Add the kale and cheese to the mash and mix well, spoon the mixture into an oven dish, grating more cheese on top.
Cook the pie in the oven for 45 minutes until the cheese has melted and gone crispy.