Spicy Prawn Spaghetti

Hola Happy Thursday!!

TBT throw back to this recipe, simple, tasty and low fat!

This is a simple but tasty recipe which  I have been cooking for years, usually I make this with linguine and I do think it is best with this type of pasta.  As per usual here in Spain my local shop did not have the linguine so I opted for Spaghetti…it was still good!! It is also fairly healthy which is always a bonus!!

This is a tasty but not overly saucy dish, it is nice sometimes to just have a coating on your pasta and a good drizzle of extra virgin olive oil, rather than having it swimming in a rich sauce.  I have passed this recipe on time and time again in the past and a few friends make it more than I do now ❤

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Serves 2

Difficulty Easy

Time 20 minutes

Ingredients:

4 spring onions sliced into  chunks, do not use all of the green of the onions

1 red chilli , remove seeds if you prefer it to be milder

14 baby plum tomatoes halved

1 large or 2 small garlic cloves grated

Large raw prawns 5/6 per person heads removed but shell and tail on (if you struggle to get these from your local supermarket try Asian/Chinese supermarkets in the freezer section they often have lots of large prawns in boxes.  Otherwise you can use the cooked smaller prawns but add them at the end of cooking just to heat through as they will shrivel 😉

1 tsp paprika

1 1/2 tbsp. red pesto

1/2 fish stock cube

salt and pepper

water

Greek basil optional (you can use normal basil)

Linguine/ Spaghetti, I take a good handful of dried pasta per person, this recipe I had two handfuls

Method:

Cook your pasta in plenty of salted water.  Do not drain the water away, reserve some of this for your sauce.

In a frying pan heat a little olive oil and put in the  spring onion, cook for a few minutes then add the chill, garlic and paprika.

Stir well then add your pesto.

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Next add the prawns, let these cook on one side then turn over. Add your tomatoes.

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Keep stirring.  Crumble in the stock cube (I only use half as they are very salty and we are not using much water).  Splash in a couple of tablespoons of the pasta water and stir.

Let the prawns cook in this liquid if it evaporates too quickly add a little more pasta water.  The prawns will not take long to cook the shell should be pink.

Sprinkle in the Greek basil too.

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Season with lots of black pepper, taste before you add any more salt.

Once the prawns are cooked add the pasta.  Turn the heat off to mix.

Drizzle over lots of extra virgin olive oil, stir and serve.

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Enjoy xxx

I will be sharing new recipes soon 🙂

Lulu xx

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Spicy Prawn Spaghetti

  • Servings: 2
  • Difficulty: easy
  • Print

2015-11-03 18.39.28

by Lululemonandlace

Ingredients:

4 spring onions sliced into  chunks, do not use all of the green of the onions

1 red chilli , remove seeds if you prefer it to be milder

14 baby plum tomatoes halved

1 large or 2 small garlic cloves grated

Large raw prawns 5/6 per person heads removed but shell and tail on (if you struggle to get these from your local supermarket try Asian/Chinese supermarkets in the freezer section they often have lots of large prawns in boxes.  Otherwise you can use the cooked smaller prawns but add them at the end of cooking just to heat through as they will shrivel 😉

1 tsp paprika

1 1/2 tbsp. red pesto

1/2 fish stock cube

salt and pepper

water

Greek basil optional (you can use normal basil)

Linguine/ Spaghetti, I take a good handful of dried pasta per person, this recipe I had two handfuls

Method:

Cook your pasta in plenty of salted water. Do not drain the water away, reserve some of this for your sauce.

In a frying pan heat a little olive oil and put in the  spring onion, cook for a few minutes then add the chill, garlic and paprika.

Stir well then add your pesto.

Next add the prawns, let these cook on one side then turn over. Add your tomatoes.

Keep stirring.  Crumble in the stock cube (I only use half as they are very salty and we are not using much water).  Splash in a couple of tablespoons of the pasta water and stir.

Let the prawns cook in this liquid if it evaporates too quickly add a little more pasta water.  The prawns will not take long to cook the shell should be pink.

Sprinkle in the Greek basil too.

Season with lots of black pepper, taste before you add any more salt.

Once the prawns are cooked add the pasta.  Turn the heat off to mix.

Drizzle over lots of extra virgin olive oil, stir and serve ❤

Lulu xxx

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Foogath

Hola,

This recipe is a family favourite, after researching online I couldn’t find a recipe similar but the word ‘Foogath’ is a term used for any vegetable dish made with coconut and curry leaves.  It is an Indian side dish, as a kid I loved it and my Nana would make it along with her curries.

It is so simple to make yet so tasty, after making it for friends here in Spain it is now regularly requested for me to bring to get together’s or BBQ’s!

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Ingredients:

1 onion finely sliced

Half a medium sized white cabbage finely sliced

Raw shrimps or baby prawns (no shells)

3 1/2 Tbsp. desiccated coconut 

1 1/2 tsp Sea Salt

2 Tbsp. Oil (I used sunflower)

Method:

Dry fry 1 Tbsp. of the coconut until toasted; set aside.

Boil or steam the cabbage to still have a bite.

In a frying pan heat, the oil and fry the onions until golden brown but not crispy.  

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Add the prawns

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Add the coconut and salt.  

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Cook the prawns until pink then add the cabbage and coat in all of the flavours.

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Serve with the toasted coconut sprinkled over the top.

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Is great as a side to a curry or with a BBQ or just eat it on its own!!

Enjoy xxx

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Foogath

  • Servings: 4
  • Difficulty: average
  • Print

2015-04-15 16.54.46-2

by Lululemonandlace

Ingredients:

1 onion finely sliced

Half a medium sized white cabbage finely sliced

Raw shrimps or baby prawns (no shells)

3 1/2 Tbsp. desiccated coconut

1 1/2 Sea Salt

2 Tbsp. Oil (I used sunflower)

Method:

Dry fry 1 Tbsp. of the coconut until toasted; set aside.

Boil or steam the cabbage to still have a bite.

In a frying pan heat, the oil and fry the onions until golden brown but not crispy.

Add the prawns, coconut and salt.  Cook the prawns until pink then add the cabbage and coat in all of the flavours.

Serve with the toasted coconut sprinkled over the top.

Lulu xxx

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Tamarind Sticky Wings and some Supper Club photos….

Hola,

Happy Hump Day!!

This recipe is a great starter or could be amazing cooked on a BBQ this summer.  These wings are sticky, sweet and sour.  This sourness comes from the Tamarind and lime.  Quite unusually tasty, and moreish.

After testing this recipe out and it tasting amazing, I included it as part of my starter for the Supper Club last Saturday….

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Ingredients:

Chicken Wings (enough for a couple per person) I used 14

3 Tbsp. tamarind paste

2 Tbsp. light soy sauce

4 Tbsp. runny honey

Juice of a lime, plus another lime cut into wedges to serve

3″ chunk of ginger grated

2 cloves of garlic grated

3 dried chillies crumbled

1 tsp sea salt

1/2 tbsp. sesame seeds

Method:

In a frying pan pop in the sesame seeds and toast, set aside.

In an oven tray pop all of the marinade ingredients and whisk up to a paste.

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Add the chicken and with your hands rub into the meat.

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Cover with foil and pop in the fridge for a few hours, I left mine overnight.

To cook; heat the oven to the highest temperature.

Place the wings in the oven still covered with foil.  After 15 minutes turn the heat down to 180 degrees and cook for a further 20 minutes.

After this time the wings should be cooked.  Remove the foil and stir the chicken through the juices.  You can either carefully pour the juice into a saucepan leaving the chicken in the tray to cook further, or remove the chicken and place on a separate oven tray.

Pop the chicken back in the oven turn the heat back up and let it brown for 10 minutes.

With the juices pop the tray onto the hob and let it bubble away on a medium heat until it reduces down.

Once the chicken is cooked pop into a bowl drizzle over some of the reduced juice, sprinkle over the sesame seeds and serve with lime wedges.

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YUM!!

Saturdays Supper Club was a great success; I am really looking forward to the next one!!

I tested out a few recipes for this evening which included the Tamarind Wings, but also used some good ol’ favourites.  Check out the menu….

menu 1

The recipes for the Prawn Pistachio Pasanda and the Dal Makhani can be found here;

https://lululemonandlace.com/recipes/fish-seafood/prawn-pistachio-pasanda/

https://lululemonandlace.com/recipes/lentilsbeans/dal-makhani/

https://lululemonandlace.com/recipes/rice-and-breads/tamarind-rice/

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Photo taken by one of my guests

The dessert was Mango and Coconut cheesecake.  This had a ginger and oat crumbly base, a layer of mango puree, then a creamy mascarpone and coconut cream layer topped with a mango rose, a sprinkle of Coconut and a lime leaf.  Served in jam jars sat on tea cup plates.

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Photo taken by one of my guests

I hope to share this full recipe with you soon…

Enjoy the rest of your week.

Love Lulu xxx

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Sticky Tamarind Wings

  • Servings: 4
  • Difficulty: easy
  • Print

2015-04-24 17.48.47-3

by Lululemonandlace

This recipe is a great starter or could be amazing cooked on a BBQ this summer.  These wings are sticky, sweet and sour.  This sourness comes from the Tamarind and lime.  Quite unusually tasty, and moreish.

Ingredients:

Chicken Wings (enough for a couple per person) I used 14

3 Tbsp. tamarind paste

2 Tbsp. light soy sauce

4 Tbsp. runny honey

Juice of a lime, plus another lime cut into wedges to serve

3″ chunk of ginger grated

2 cloves of garlic grated

3 dried chillies crumbled

1 tsp sea salt

1/2 tbsp. sesame seeds

Method:

In a frying pan pop in the sesame seeds and toast, set aside.

In an oven tray pop all of the marinade ingredients and whisk up to a paste.

Add the chicken and with your hands rub into the meat.

Cover with foil and pop in the fridge for a few hours, I left mine overnight.

To cook; heat the oven to the highest temperature.

Place the wings in the oven still covered with foil.  After 15 minutes turn the heat down to 180 degrees and cook for a further 20 minutes.

After this time the wings should be cooked.  Remove the foil and stir the chicken through the juices.  You can either carefully pour the juice into a saucepan leaving the chicken in the tray to cook further, or remove the chicken and place on a separate oven tray.

Pop the chicken back in the oven turn the heat back up and let it brown for 10 minutes.

With the juices pop the tray onto the hob and let it bubble away on a medium heat until it reduces down.

Once the chicken is cooked pop into a bowl drizzle over some of the reduced juice, sprinkle over the sesame seeds and serve with lime wedges.

YUM!!

Lulu xxx

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Recipe Alert!..Keralan Fish Molee

Hola,

Happy Friday!!!

New recipe alert…

Fish Molee (meen molee) was one of my favourite dishes growing up. My Nana used to make a very tasty version of it.  Mopped up with Indian breads rather than rice; delicious.

Molee means stew, so it is a fish stew which is cooked in coconut. It is a very popular dish in Southern India, I love Keralan sweet and sour flavours with creamy coconut milk and sourness from tamarind, this recipe incorporates these tastes.  The fish is succulent and the flavour is mild, creamy and aromatic rather than spicy hot.

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Ingredients:

White fish I used Meluza (hake) but cod is fine, buy a fillet per person.

10 Large prawns shell on, I removed the heads as they were so large but you can leave them on

1 onion finely sliced

3 garlic cloves

2” chunk ginger

2 small green chillies, with a knife make a slit in each chilli.

Turmeric I used fresh but you can use powder 1tsp

1 tsp tamarind paste

2 heap tsp black mustard seeds

2 heap tsp cumin seeds

1 tsp garam masala

2 tomatoes diced

1 heap tsp soft brown sugar

1 tin coconut milk

2” chunk creamed coconut block

50g desiccated coconut plus extra for decoration

5/6 New potatoes halved

Bunch fresh coriander chopped

2 tsp sea salt

2 tsp white vinegar

1 tbsp. oil (I used sunflower)

Method:

Sprinkle the sugar over the tomatoes set aside.

Grate the ginger, garlic and turmeric (if using fresh) set aside.

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Heat the oil in a pan, add your onions and cook on a medium heat until soft.  Turn up the heat and add the mustard seeds, which will crackle.  As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric.  Add the chillies. Mix well.

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Add the tamarind and stir through.

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Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

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Add the salt, vinegar, desiccated coconut, tomatoes and sugar.

While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft.  Add these to the molee along with the garam masala, stir well.

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Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together.  Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns.  Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.

Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.

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Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

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Enjoy!

Lulu x

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Keralan Fish Molee

  • Servings: 4
  • Difficulty: easy
  • Print

2015-04-15 17.27.29-3

by Lululemonandlace

Ingredients:

White fish I used Meluza (hake) but cod is fine, buy a fillet per person.

10 Large prawns shell on, I removed the heads as they were so large but you can leave them on

1 onion finely sliced

3 garlic cloves

2” chunk ginger

2 small green chillies, with a knife make a slit in each chilli.

Turmeric I used fresh but you can use powder 1tsp

1 tsp tamarind paste

2 heap tsp black mustard seeds

2 heap tsp cumin seeds

1 tsp garam masala

2 tomatoes diced

1 heap tsp soft brown sugar

1 tin coconut milk

2” chunk creamed coconut block

50g desiccated coconut plus extra for decoration

5/6 New potatoes halved

Bunch fresh coriander chopped

2 tsp sea salt

2 tsp white vinegar

1 tbsp. oil (I used sunflower)

Method:

Sprinkle the sugar over the tomatoes set aside.

Grate the ginger, garlic and turmeric (if using fresh) set aside.

Heat the oil in a pan, add your onions and cook on a medium heat until soft.  Turn up the heat and add the mustard seeds, which will crackle.  As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric.  Add the chillies. Mix well.

Add the tamarind and stir through.

Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

Add the salt, vinegar, desiccated coconut, tomatoes and sugar.

While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft.  Add these to the molee along with the garam masala, stir well.

Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together.  Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns.  Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.

Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.

Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

Lulu xxx

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Sunday Brunch or Lunch? Kedgeree with Smoked Mackerel and Salmon

Happy Sunday!!!

Kedgeree was always a favourite in my house when growing up for a weekend breakfast/brunch.  My friends use to love it too when they came over to stay.

Traditionally this is made with smoked haddock, however my Mum always made this with smoked mackerel, I think this was because it was quicker as no poaching needed ha ha…. but it was always just as tasty.  You can use curry powder but I prefer to add my own spices.

To make it extra special I added salmon; I had seen a Nigella recipe using salmon and thought it would give a great colour and taste difference to the mackerel.  Also I added some shrimps…. just because shrimps are so GOOD!

Here in Spain it is tricky to find smoked fish, I did however find smoked mackerel.

The dish is topped with crispy fried onions, and a coriander yoghurt drizzle.

According to Wikipedia Kedgeree is traced back to India to 1340, and originated as an Indian rice and beans/lentils dish ‘Khichri’

It is quite interesting when looking into the history of this dish, I always assumed it was an Anglo-Indian dish brought over to the UK, but there has been a reference of this dish listed in Scotland as early as 1790… check out this link;

https://en.wikipedia.org/wiki/Kedgeree

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Serves 4

Ingredients:

2 large eggs

1 fillet salmon skin on 

2 Smoked mackerel

Handful of uncooked un-shelled shrimps/ small prawns

1 onion finely sliced

1/2 red pepper diced

1 tomato diced

20g butter

1 tsp turmeric powder

1 red chilli finely chopped (You can remove the seeds if you’d like it less spicy)

3 cloves

3 cardamom

1 cinnamon

1″ chunk ginger grated

3 cloves garlic

1 heap tsp cumin powder

1 heap tsp coriander powder

40g fresh coriander chopped

1/2 fish stock cube

1 cup basmati rice

2 cups water

  Oil for frying… I used sunflower

Sea salt

Yoghurt

1 lemon

Method:

Poach the salmon in the water until just cooked, reserve the water do no throw this away.

Place 2 Tbsp. of the oil in a saucepan, add half of the onion, 2 tsp salt, cardamom bashed, cloves, cinnamon stick and turmeric.

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Fry until the onion is soft then add the cup of rice.  Mix well.

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Add the salmon water, make sure this is two cups if not add a little boiling water to make it up.  Add the fish stock cube.  Bring back to the boil then cover tightly and turn to the lowest heat on the smallest hob.  Cook for 20 minutes…do not uncover the lid during this time.  After the 20 minutes just turn the heat off and leave the lid on, again do not remove it yet.

In a frying pan fry, the other half of onions until crispy, set aside.

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Boil the eggs to be hard-boiled with soft yokes (I popped mine in a pan with cold water, once the water was bubbling away I timed it for 6 minutes, remove and place in cold water so they do not cook longer) Set aside.

In the frying pan which you fried the onions in, add the red pepper, chilli, 2 cloves of garlic crushed and the ginger.

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 Fry for a few minutes then add the cumin and coriander spices and stir.

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Add the tomatoes.

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Add the prawns, mix well and cook for a few minutes so the prawns can cook.

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Then flake in the mackerel and salmon (discarding the skin)

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The rice should now be ready; open the lid remove the spice pieces then fluff the rice with a fork.  Add the rice to the frying pan and mix well.

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Add half of the coriander and stir.

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For the coriander drizzle, in a blender add the yoghurt, the rest of the coriander (you can keep a little aside for decoration) and a clove of garlic.  Blitz to be smooth.

Slice eggs and lemon into wedges.

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Serve the rice with eggs laid on the top with the crispy onions, some lemon wedges and drizzle over the coriander yoghurt.

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Enjoy!

Love Lulu xxx

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Kedgeree with smoked mackerel and salmon

  • Servings: 4
  • Difficulty: easy
  • Print

cover

by Lululemonandlace

Ingredients:

2 large eggs

1 fillet salmon skin on 

2 Smoked mackerels

Handful of uncooked un-shelled shrimps/ small prawns

1 onion finely sliced

1/2 red pepper diced

1 tomato diced

20g butter

1 tsp turmeric powder

1 red chilli finely chopped (You can remove the seeds if you’d like it less spicy)

3 cloves

3 cardamom

1 cinnamon

1″ chunk ginger grated

3 cloves garlic

1 heap tsp cumin powder

1 heap tsp coriander powder

40g fresh coriander chopped

1/2 fish stock cube

1 cup basmati rice

2 cups water

  Oil for frying… I used sunflower

Sea salt

Yoghurt

1 lemon

Method:

Poach the salmon in the water until just cooked, reserve the water do no throw this away.

Place 2 Tbsp. of the oil in a saucepan, add half of the onion, 2 tsp salt, cardamom bashed, cloves, cinnamon stick and turmeric.

Fry until the onion is soft then add the cup of rice.  Mix well.

Add the salmon water, make sure this is two cups if not add a little boiling water to make it up.  Add the fish stock cube.  Bring back to the boil then cover tightly and turn to the lowest heat on the smallest hob.  Cook for 20 minutes…do not uncover the lid during this time.  After the 20 minutes just turn the heat off and leave the lid on, again do not remove it yet.

In a frying pan fry, the other half of onions until crispy, set aside.

Boil the eggs to be hard-boiled with soft yokes (I popped mine in a pan with cold water, once the water was bubbling away I timed it for 6 minutes, remove and place in cold water so they do not cook longer) Set aside.

In the frying pan which you fried the onions in, add the red pepper, chilli, 2 cloves of garlic crushed and the ginger.

 Fry for a few minutes then add the cumin and coriander spices and stir.

Add the tomatoes.

Add the prawns, mix well and cook for a few minutes so the prawns can cook.

Then flake in the mackerel and salmon (discarding the skin)

The rice should now be ready; open the lid remove the spice pieces then fluff the rice with a fork.  Add the rice to the frying pan and mix well.

Add half of the coriander and stir.

For the coriander drizzle, in a blender add the yoghurt, the rest of the coriander (you can keep a little aside for decoration) and a clove of garlic.  Blitz to be smooth.

Slice eggs and lemon into wedges.

Serve the rice with eggs laid on the top with the crispy onions, some lemon wedges and drizzle over the coriander yoghurt.

Lulu xxx

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