Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 18 2018
Gourmet Full Meals At Home - Garlic and Chilli Prawns, Wedge Salad, and Seasoned Water
Garlic and Chilli Prawns
8 large raw shell-on king prawns
3 cloves of garlic
1 fresh red chilli
a few sprigs of fresh flat-leaf parsley
olive oil
1/2 teaspoon smoked paprika
1 lemon
Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.
Salad Wedges with Buttermilk Dressing
3/4 cup almonds
1 handful of mixed seeds
1 cup sugar
1 iceberg lettuce
4 endives
2/3 cups buttermilk
2 lemons
extra virgin olive oil
1 bunch of fresh chives
Place a non-stick frying pan on a medium heat and dry-toast the almonds until golden, then add the seeds.
Sprinkle in the sugar, a generous pinch of sea salt and gently caramelise until all the sugar has dissolved. Don’t stir, or it will form large crystals.
Gently swirl the pan until you have a gorgeous golden caramel, then poor the mixture onto a greaseproof-lined tray. Leave to one side to cool.
Cut the lettuces and endives into large wedges, through the stem so that they stay in one piece. Rinse, if needed, and dry with kitchen paper.
Arrange them on a serving platter and leave to one side.
Make the dressing by spooning the buttermilk into a jam jar, season well and grate in the lemon zest. Squeeze in the juice from 1 lemon and add a couple of spoonfuls of oil. Shake the dressing to mix well and set aside.
In a pestle and mortar, crush the caramelised nuts and seeds so you have fine bits and chunky pieces.
Drizzle the buttermilk dressing over the salad wedges. Finely chop and scatter over the chives along with the crushed nuts and seeds.
Pomegranate, Ginger & Lime Flavored Water
1/2 pomegrante
3/4 inch piece of ginger
1 lime
ice cubes
Hold the pomegranate cut side down in your fingers and bash the back of it with a spoon so the seeds tumble into a jug.
Finely grate in some peeled ginger, then slice and add the lime.
Add loads of ice, then top up with water.