Tag-Archive for » prawns «
This is a wonderful recipe and tastes gorgeous I tagged this one to make for a game I play and I am so glad I did it was wonderful. I made with the ingredients stated without changing anything apart from the amounts of certain things. I served ours in pineapple halves for pretty presentation. I am the first to review this recipe but see the original and to check out more great recipes by this chef please click here. I will list the amount changes I made below.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
450g Sweet potatoes, peeled and diced
1 Large onion, chopped
1 Garlic clove, crushed (I added 4 garlic cloves)
1 Inch piece fresh ginger, grated
1 Red chili pepper or green chili pepper, de-seeded and chopped (I added some seeds for heat)
1/4 Teaspoon ground cumin (I added 1 teaspoon)
1/4 Teaspoon ground coriander (I added 1 Teaspoon)
1/4 Teaspoon ground allspice
2 Tablespoons coconut cream (I added 200ml and cut back on the water)
570ml Water (I only added 370ml)
120g Peeled prawns (I added 250g)
120g Chicory lettuce, shredded
225g Bok choy, shredded
1 Tablespoon dark brown sugar
2 Tablespoons lime juice
Salt
Desiccated coconut, to sprinkle
Method
1. In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water.
2. Bring to the boil and simmer until the potato is almost tender.
3. Add the prawns, chicory and chinese leaves. Simmer for 4 – 5 minutes, until the ingredients are warmed through, but the leaves are still crisp.
4. Add the sugar and lime juice, and season to taste.
Serve sprinkled with the dessicated coconut.
All photos taken by me unless otherwise stated.
I had some prawns I wanted to use and there was not enough to make a meal out of so I decided to stuff some chicken breasts with them. These were really easy for me as the rest of the ingredients was all stuff I had in my fridge. I served ours over asparagus with a hollandaise sauce to accompany.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Chicken Breasts
100g Prawns
4 Sun-Dried tomatoes, sliced
1/2 Avocado, sliced thinly
1/2 Cup Parmesan cheese
1 Tablespoon basil, chopped finely
2 Cloves garlic, crushed
Method
1. Pre-heat oven to 180 degrees Celsius.
2. Slice chicken breast down the centre length ways, open out, pound with a meat mallet until roughly of equal thickness.
3. Lay sun-dried tomatoes down one side, of breast, top with prawns, avocado, basil, garlic and lastly cheese. splitting the ingredients as evenly as possible between the 2 breasts.
4. Fold chicken breast over the filling, secure with toothpicks. Heat a little olive oil in a fry pan, brown breasts on both sides. (This just looks more appealing when serving to have the colour on the breasts, can cook them entirely in the oven if you like.)
5. Place breasts in an oven proof dish, drizzle with a little olive oil, bake for about 25-30 Minutes or until cooked through.
I served ours over asparagus with a hollandaise sauce.
All photos taken by me unless otherwise stated.
