Prawn linguine

Something special for those special occasions…

Yesterday my husband and I celebrated our third wedding anniversary. I woke up to a beautiful present, he bought me flowers, came home early from work, settled the babies for the night and finally as I went to bed I found a beautiful Swarovski bracelet on my pillow. Yes, I know he’s a keeper! I really hit the jackpot when I married him.

 Earlier we would have gone out to dinner, wined and dined till the wee hours of the morning. Now that wouldn’t go down too well with our eight month old boy and his furbling. Needless to say then our stay at home dinner had to be something special.

One of my husband’s favourite dishes is my prawn linguine. A touch of wine, a touch of chilli, loads of garlic and of course succulent prawns. What’s not to love? So if you are looking to celebrate something special in the comfort of your own home then this is the dish for you.

  
Ingredients: 10  cooking time: 15 minutes

Serves: 4

  • One packet of linguine pasta
  • 400 gms of prawns, shelled and deveined 
  • Three ripe truss tomatoes, chopped
  • Half a bunch of continental parsley, chopped
  • Three to four pods of garlic, finely chopped
  • 250ml of white wine ( I used a riesling)
  • Five tablespoons of olive oil
  • One teaspoon of red chilli flakes
  • Salt to season
  • Cracked black pepper to garnish

Cook pasta as per packet instructions until al dente. In another pot heat three tablespoons of olive oil in a pot. Add garlic and chilli flakes, cook until aromatic.

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Now add tomatoes, parsley (some some for garnish). Cook tomatoes until slightly soft. Then add white wine, lemon juice and let the sauce simmer for three to four minutes on a low heat.

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Add the prawns and mix well. Season with salt. Once the prawns start to change colour and start getting orange add the pasta. Toss the pasta well to ensure the sauce evenly coats the pasta. Finally add remaining olive oil, you can use more olive oil if the pasta looks dry.

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Your lip smackingly delicious prawn linguine is ready to serve. It’s best enjoyed with a garnish of cracked pepper, a wedge of lemon and of course more wine.

    

Zucchetti with Lemon Parsley Prawns and Pangratato

The taste of spaghetti the calories of zucchini…

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Have you ever thought how amazing it would be to be able to eat spaghetti without worrying about the calories? In today’s increasingly health conscious world the need for healthy food options is insatiable. Slowly but surely everyone is joining the ‘healthy eating’ bandwagon and LSD is no exception.

We all know eating carbs in moderation is ok, but why eat in moderation when you can choose healthier alternatives and eat in abundance. In ode to this today’s recipe is a twist on the Italian classic spaghetti with prawns.

For this recipe you will need to invest in a julienne peeler, they are readily available in super markets. I recently bought myself this gadget and my world has never been the same again. The little pocket rocket converts your everyday vegetables to pasta alternatives and with a little LSD inspiration you can makes these dishes taste just like or even better than real pasta (no offence to the Italian Nonnas).

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Ingredients:  12    Cooking time: 15 minutes

Serves: 4

  • Two to three green zucchinis
  • One onion finely sliced
  • Three to four pods of garlic finely chopped
  • Two to three red chillies finely chopped
  • Two tablespoons of Italian parsley finely chopped
  • 1.5 tablespoons of fresh lemon juice
  • One dozen prawns shelled and deveined
  • Stale baguette to make pangrattato
  • 100 gms of crumbled feta
  • One teaspoon dried oregano leaves
  • Salt to season
  • Three tablespoons extra virgin olive oil

Lets start by making zucchetti which is nothing but peeled zucchini. Peel the zucchini lengthwise with your julienne peeler and keep aside.

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Next step is making the pangrattato – break up the stale baguette (by stale I mean old and crusty not fungus laden) into a food processor, with a pinch of dried oregano leaves and blitz it coarsely. In a pan add a teaspoon of olive oil followed by the coarsely pulsed bread crumbs. Keep tossing the pan until the crumbs aren’t golden brown, continuously tossing the pan will prevent the crumbs from burning. Pangrattato is ready place it aside.

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Time to make the zuchetti – Heat two tablespoons of olive oil in a pan, once the oil the hot add the sliced onion and cook until the onion is translucent. Now add garlic and red chilly, stir all the ingredients until you don’t start smelling that beautiful garlicky aroma.

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Add the peeled zucchini to the aromatic onion and garlic mix, then with a set of tongs toss the zuchetti to evenly coat it with all the flavours. Cook the zucchini for seven to eight minutes, remember you want it to be crunchy and not overcooked.

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While the zuchetti is cooking lets get the prawns ready. Heat a tablespoon of olive oil in a pan and add the dried oregano leaves. Now add the prawns and toss them to evenly coat them with the oregano, then add the chopped parsley and lemon juice. Cook the prawns for about five minutes or until fully cooked.

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Now the zucchetti is cooked, add the crumbled feta and give it all a good mix. Time to assemble the dish. Divide the zucchetti among the serving plates, top it with the prawns and sprinkle the pangrattato on top. Tada! your lip smackingly delicious zuchetti with prawns is ready to be devoured and remember you can eat all that and more.

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Zuppa di Pesce (Italian Seafood Stew)

There is nothing more romantic than Italian food…

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If there is one cuisine that isn’t fussy or fancy but is all about jaw dropping flavour, it is Italian! Italian food is like a romance with food, where you feel every texture, taste every flavour and gradually fall in love.

One thing other than the fresh ingredients that makes Italian food lip smackingly delicious is – the passion of the people! Italians are just so passionate about their food. When you hear them describe their favourite meal or even just talk about what they ate for dinner last night, there is just so much passion with which they describe every detail and every flavour.

Today’s recipe is inspired by Italian flavours and passion. This seafood stew is a dish you could expect to find in the South of Italy, being enjoyed in the homes of local fishermen or fine dining Amalfi coast restaurants. The key to this dish is using the freshest ingredients, especially seafood!

Ingredients: 14.  Cooking time: 60 minutes
Serves: 6
  • 1.5 brown onion chopped
  • Six to eight roma tomatoes chopped
  • Four pods of garlic minced
  • 12 king prawns shelled and deveined
  • 12 prawn heads
  • One cup of fresh white fish fillets sliced 
  • 12 mussels scrubbed and debearded
  • One teaspoon of dried oregano leaves
  • One teaspoon of dried basil leaves
  • One teaspoon of dried red chilli flakes
  • One bay leaf
  • One tablespoon of chopped continental parsley roots
  • 375 ml of white wine
  • Six tablespoons of olive oil
  • Salt to taste

In a cast iron crock pot or saucepan add six tablespoons of extra virgin olive oil. I used my Tuffsteel cast iron crock pot, it is a great investment when cooking dishes that require longer  to cook, as it distributes the heat evenly.

Once the oil is heated add one bay leaf and chopped onions. Let the onions cook until lightly browned.Now add the minced garlic and the prawn heads, this is what gives the stew its rich flavour. Stir the onion mix and cook it on medium heat for 10 minutes.

Add the chopped tomatoes and give all the ingredients a good stir. Cover the saucepan with a lid and let the tomatoes cook on a medium heat for five to seven minutes. 

FullSizeRender (19)Now add 375 ml of white wine, I used Jacobs Creek Chardonnay.  Throw in the dried herbs and chilli flakes, stir the gravy and let it simmer for 20 minutes on a medium heat. This will allow the wine flavours to blend with the tartness of the tomatoes and the ocean flavours of the prawn heads.

By this stage you should be smelling those delicious aromas. Now add three cups of water, salt to taste and let the gravy simmer for another 20 minutes.

image3Your stew is now ready for all that fresh seafood. Remember the key to any good seafood dish is perfectly cooked seafood and because of that time is of the essence! Turn off the flame and start adding the seafood to the stew. First add the mussels and stir the stew, once they start to open slightly add the white fish (I used fillets of John Dory, Flake and Perch) and lastly add the prawns. Place the lid on the saucepan for two to three minutes, the temperature of the stew will cook the seafood.

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This LSD stew is now ready to serve!!! Garnish with fresh parsley and serve with crusty bread, al dente linguine or by itself. LSD promises to rekindle your food romance and perhaps even teleport you to the beautiful Amalfi coast with just one bite.

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