Tiger Prawn Risotto

Upgrade your frozen prawn risotto to this mouth watering fresh fish delight. Don’t get me wrong, i do use frozen prawns for fish pies, thai noodles etc, but its nice to treat yourself every once and a while to some fresh shellfish.

Luckily we are living next-door to the Auckland CBD harbour so there is always fresh fish. Last sunday we went on a beautiful walk along the harbour side and whilst we were there i couldn’t resist a look in the fishmongers. The tiger prawns looked so big and fresh i just had to get some, that night we had a rich and creamy tiger prawn risotto. See below for the recipe, enjoy!

 

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Ingredients

  • 6 large fresh Tiger Prawns
  • 1 Cup of Risotto Rice
  • 1 Cup of Peas 
  • 3 Cloves of garlic
  • Large handful of fresh chopped Parsley 
  • 1 onion
  • Salt and Pepper
  • 100g Butter
  • Olive oil

Serves 2

Directions

Chop the onion and garlic. Pop into a deep based pan with olive oil then fry in a medium heat until soft and translucent.

Meanwhile, in a separate pan, put in the uncooked prawns and fill with water so that they are well covered. Add a tsp of salt and bring to the boil. Once cooked turn off the heat. This will become the flavoursome stock.  

Tip in the risotto rice into the pan of onions and garlic. Stir. Cook for a few mins until the rice has started to turn translucent. add more oil if needed.

Take a ladle of the prawn stock and pour it on to the rice. Stir until all of the liquid has been absorbed, repeat the process until the rice has cooked through.

When the prawns have cooked through and are a beautiful pink, remove from the stock and place into a bowl and cover. 

Tip the peas and half of the parsley into the risotto and stir in. Season to taste. I added a hefty amount of black pepper, yum! Once you are happy with the texture of the risotto. Add the butter and stir in, this gives it the rich and creamy taste. 

Serve with the remaining parsley and the prawns with the shells on or off.

 

NZ Bangers & Mash

As i am from England, Bangers and Mash is a staple dish. Its warming, comforting and delicious.

Being here in New Zealand the ingredients are different but not too far from home. Lamb is plentiful in New Zealand and it is expensive in England, i am certainly making the most of the opportunity to use such fresh local produce.

For the mash i am using Kumara. Kumara is a type of sweet potato, it has a dark coloured skin and white flesh. It is very delicious and sweet.

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ingredients

Serves 2 | Ready in 40 mins

  • 2 Large Kumara (I used red. You can use sweet potato)
  • 4 Lamb Sausages
  • 2 Large Cloves of Garlic
  • 1 Onion
  • Gravy Granules / Stock & Flour
  • Milk / Butter (for mash)
  • Vegetables of choice

Firstly prepare your veg and potato. Peel, chop and pop into separate pans of seasoned boiling water. Add crushed garlic to the kumara. Leave to simmer until cooked through. Heat your frying pan until searing hot. Fry off the onions until they are soft and golden, then remove from the pan. If you want a healthier option you can grill the sausages if not pop your sausages into the onion pan. Listen them Sizzle! Turn the sausages often ensuring they get an even brown layer. Whilst the sausages and veg are cooking make the gravy or stock so it is ready to deglaze the pan. Once the sausages are cooked, removed them from the pan. Add flour first if using stock. Then add the stock / gravy. Tip the golden onions into the simmering gravy. Finish off by adding the sausages back into the pan of gravy for a final glaze. Drain your kumara and veg. Mash the kumara and beat until you have reached your desired consistency using either butter/ milk. Dollop your kumara mash onto pre heated plates, then sausages and veg. Last but not least, drizzle on the sumptuous onion gravy!

Dig in.

Almond & White Chocolate Cookies!

C   IS  FOR  COOKIE

Here is one for the ‘kids’. Sticking to this recipe will never fail you.

15 minutes of your time for 15 heavenly cookies..

COOKIES!

Ingredients

  • 125g Soft Butter
  • 100g Brown Sugar
  • 1 Medium Egg
  • 125g Caster Sugar
  • 200g Self Raising Flour
  • 50g Ground Almonds
  • 1 TBSP of Vanilla Extract
  • 1/2 TSP Salt
  • 200g of White Chocolate
  • Handful of Flaked Almonds

Pre heat the oven to 180C or Gas Mark 4. Cream the sugar and butter together. In a separate bowl whisk the egg and vanilla together. Add the egg mixture to the butter and sugar. Beat till smooth. Stir in the ground almonds. Then sift in the self raising flour. Stir until a thick pasty cookie dough texture. Chuck in the chocolate chips if using. I prefer chopped chocolate for larger chunks! Grab the dough and roll into walnut sized balls. Squish into small disks. Don’t stretch the dough out too much, as the cookies will expand in the oven. Put on to a greaseproof paper, approx 5 cm apart. Decorate with the almond flakes. Bake for 8 – 10 mins. Leave on the tray for a few mins to harden then transfer to a wire rack. Once cooled, gobble up or store in an airtight container.

YUMMY