prawns

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Prawn Curry with Cauliflower Rice – The CSIRO Low Carb Diet Easy 100 – Professor Grant Brinkworth & Dr Pennie Taylor

The CSIRO Low- Carb Diet Easy 100

Professor Grant Brinkworth & Dr Pennie Taylor

Photography by Jeremy Simons and Rob Palmer.

Pan Macmillan Australia

ISBN:9781760988456

RRP $39.99


UNITS PER SERVE:
Breads, Cereals, Legumes, Starchy Veg 0 Dairy 1 Lean Meat, Fish, Poultry, Eggs, Tofu 1.5 Low–Moderate Carbohydrate Veg 3.5 Healthy Fats 2

SERVES: 4 | PREPARATION: 10 MINUTES | COOKING: 25 MINUTES

Ingredients:
2 heads broccoli, stems and florets chopped
1 tablespoon extra virgin olive oil
1 onion, finely diced
1 zucchini, thinly sliced
1 long red chilli, thinly sliced
3 cloves garlic, sliced
2 cm piece of ginger, finely grated
2 teaspoons curry powder
3 teaspoons brown mustard seeds
1 teaspoon ground turmeric
400 g tinned diced tomatoes
600 g cooked prawns, peeled and deveined, tails intact (see notes, and also note on page 174 regarding sodium)
1 cup (260 g) natural yoghurt
Juice of 1 lemon

TO SERVE
450 g cauliflower rice, heated according to the packet instructions (see notes)
2 tablespoons chopped roasted unsalted cashews
½ cup coriander leaves

Method:

  1. Bring a large saucepan of water to the boil and cook the broccoli for 5 minutes until tender. Drain and set aside.
  2. Heat the olive oil in a large, deep frying pan over medium heat. Add the onion and zucchini and cook, stirring occasionally, for 6–7 minutes until very so ened. Add the chilli, garlic, ginger, curry powder, mustard seeds, turmeric and ¼ teaspoon freshly ground black pepper and cook, stirring, for a further 1–2 minutes until fragrant.
  3. Add the diced tomatoes, 2 tablespoons water and the prawns, tossing everything together. (There won’t be a lot of sauce here, so place a lid on the frying pan to help the prawns steam to cook through.) Cook, covered, for 2–3 minutes until the prawns are cooked through, then stir the yoghurt and lemon juice through. Divide the cauliflower rice four between bowls, spoon the prawn curry over and add the cooked broccoli. Garnish with the cashews and coriander leaves and serve.


    Notes: You can use frozen raw prawns if you prefer. But don’t add the water to the frying pan as the frozen prawns will release quite a bit of moisture. You may need to simmer the sauce for an extra 2 minutes to reduce any excess liquid in your curry before serving. You can find cauliflower rice in the fresh produce section at your local supermarket. If unavailable, use the frozen variety instead.
    18 g CARBS P E R S E R V E


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Angelic Prawn Pasta : Dinner Express -George Georgievski

Dinner Express

George Georgievski

Plum

Pan Macmillan Aust

ISBN: 9781760988463

“Prawns are easy to prepare and quick to cook, making them the ideal dinner for when you
want to chill out and watch Netflix. These days, supermarket delis have some pretty awesome
stuff on offer, including garlic-marinated prawns, which I use in this recipe. In Italy, they never
add parmesan to seafood pasta dishes, so don’t tell anyone if you sprinkle some on top.” p100

SERVES 4

Grab the following
500 g dried angel hair pasta
2 tablespoons extra-virgin olive oil
1 kg marinated garlic prawns from the deli counter
150 g (1 cup) mixed medley cherry tomatoes, halved
1 tablespoon salt flakes
½ cup finely chopped flat-leaf parsley leaves
1 baguette, sliced, to serve (optional)


Dinner Express by George Georgievski, Published by Plum, RRP $26.99, Photography by Nikole Ramsay.


Time to get cracking
Bring a large saucepan of salted water to the boil over high heat. Add the angel hair pasta, but don’t break the pasta in half as this is a big no-no in Italy. Cook the pasta according to the packet
instructions, until al dente.


While your pasta is cooking, grab a large frying pan, add the olive oil and place over medium heat. Drop in the garlic prawns and cherry tomatoes and cook, turning occasionally, for 3–4 minutes, until the prawns are pink and cooked through. Using tongs, lift the cooked pasta from the boiling water and add
it to the cooked prawns and tomatoes, along with 125 ml (½ cup) of the pasta cooking water. Sprinkle the salt over the top, add the parsley and toss together until warmed through.


Divide the pasta and prawns among bowls and serve with some sliced baguette, if you like.

But wait, there’s more!
Angel hair pasta is a thin, noodle-like pasta, but you can use other varieties, too, such as spaghetti or tagliatelle.
You can add dried chilli flakes or sliced fresh chilli to the garlic prawns. The heat takes this dish to the next level, but remember your little humans might not like the spice.
Supermarket deli counters sometimes sell different varieties of marinated prawns, so don’t be afraid to try them out.

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Prawn Laksa: My Asian Kitchen – Jennifer Joyce

My Asian Kitchen cover art

Images and recipes from My Asian Kitchen by Jennifer Joyce, Murdoch Books, RRP $39.99 Photography by Phil Webb, Illustrations by Riley Joyce

 

Malay cuisine is a mash-up of local Chinese, Thai and Indian influences, which makes their soups, curries and noodles dazzle with exotic spices, creamy coconut and hot chillies. What distinguishes laksa paste from red curry is the use of nuts. Traditionally it’s candlenuts, but they’re tricky to source so I use macadamias. p. 56

 

prawn laksa

Prawn Laksa

SERVES 4 AS A STARTER OR 2 LARGE PORTIONS

PREP 15 MINUTES COOK 20 MINUTES

6 macadamia nuts
1 tbsp vegetable oil
75 g (21/2 oz) yellow or red curry paste
250 ml (81/2 fl oz) chicken stock
1 x 400 g (14 oz) tin coconut milk 2 whole star anise
2 cinnamon sticks
3 tbsp tamarind purée
2 tbsp palm sugar
2 tbsp fish sauce
2 tbsp lime juice
150 g (5 oz) green beans,
chopped 200 g (7 oz) large raw prawns
200 g (7 oz) thin rice vermicelli
100 g (31/2 oz) pineapple
Large handful each chopped coriander (cilantro) and mint leaves
Pickled red chilli and shallots (see page 52) and crispy fried shallots, to serve

 

Using a mortar and pestle, crush the macadamia nuts to a fine paste.

In a large saucepan, heat the vegetable oil and add the curry paste and crushed macadamia nuts. Turn the heat down to medium and cook for 5 minutes. Pour in the stock, coconut milk, spices, tamarind, palm sugar, fish sauce and lime juice. Bring to a simmer and cook for 10 minutes, then add the beans and prawns. Simmer for 2–3 minutes and remove from the heat.

Pour boiling water over the rice noodles and leave for 2 minutes or until soft.

Cut the pineapple into 2 cm (3⁄4 inch) batons.

Divide the noodles among four large bowls and ladle the laksa over. Top with the pineapple, chopped coriander and mint and pickled red chilli and shallots. Serve with crispy fried shallots.

NOTE

The taste of this soup relies on using good stock, so it is worth making the Master Asian chicken stock (see page 77). If you’re short on time, make the stock in a pressure cooker. It takes about 30 minutes and you end up with stock that would normally require at least 2 hours to cook. You can also use a good-quality bought chicken stock.

 

 

 

 

 

 

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Thai Prawns with Coconut Milk and Seaweed: The Clever Guts Diet Recipe Book- Dr Clare Bailey

clever-guts-diet-recipe-book-9781925640779_lg

 

Extracted from The Clever Guts Diet Recipe Book by Dr Clare Bailey with Joy Skipper, published by Simon & Schuster Australia, RRP AU$39.99  Photography © Joe Sarah

 

 

Thai Prawns with Coconut Milk and Seaweed

“Simple to make and packed with health-boosting antioxidants.” p.141

Serves 2

 

140g green-pea pasta (or wholemeal pasta)

150g broccoli, broken into florets

3 tbsp coconut oil

½ red onion, sliced

2cm root ginger, grated

½ red chilli, deseeded and finely chopped (or ¼ tsp chilli flakes)

200ml coconut milk

Juice of 1 lime

½ tbsp Thai fish sauce

2 nori seaweed sheets, chopped

2 00g prawns (fresh or frozen, defrosted)

Generous handful of fresh coriander, chopped

 

  • DAIRY-FREE
  • GLUTEN-FREE
  • GOOD FOR PHASE 1
  • 700 calories

 

Thai prawns with coconut milk and seaweed

 

  1. Cook the pasta according to the pack instructions.
  2. Steam the broccoli for 4-5 minutes and set it aside.
  3. Heat the oil in a large frying pan and sauté the onion for 4-5 minutes. Add the ginger and chilli, cook for 1 minute and then pour in the coconut milk, lime juice, fish sauce, seaweed and prawns.
  4. Bring the pan to a simmer, then add the broccoli and simmer for 2 minutes more before stirring in the pasta with the coriander. Serve immediately.

 

Prawns are high in protein, low in calories and a good source of vitamin D, vitamin B12, iron and selenium.

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Post Script: Gordon Ramsay’s Bread Street Kitchen: Delicious Recipes for Breakfast, Lunch & Dinner to Cook at Home – Gordon Ramsay

cover-bread-st-kitchen

Gordon Ramsay’s Bread Street Kitchen: Delicious recipes for breakfast, lunch and dinner to cook at home

Gordon Ramsay

Hachette Australia

Hodder & Stoughton

ISBN: 9781473651432

 

Description:

‘If you think you can’t eat as well at home as you do in a restaurant – think again. I’m going to show you how to cook stunning recipes from Bread Street Kitchen at home.’

GORDON RAMSAY

From breakfast to dinner and everything in between, this is a collection of 100 fresh new recipes from Gordon Ramsay and the award-winning team at Bread Street Kitchen. Like the restaurant itself, the book is all about relaxed and sociable eating, using fresh ingredients, simple techniques all delivered with the signature Gordon Ramsay stamp so that you know it’s going to be good.

Recipes include Ricotta Hotcakes with Honeycomb Butter – perfect for a weekend brunch, Sea Trout with Clams or a Crispy Duck Salad for a weekday supper. For a weekend get together, get things off to a good start with a Bread Street Kitchen Rum Punch and Slow Roast Pork Belly with Apple & Cinnamon Sauce, followed by Pineapple Carpaccio with Coconut Sorbet or a super indulgent Coconut Strawberry Trifle.

 

My View:

I think this is very possibly the best all round cook book of the year! Full of contemporary soon to become classic recipes; easy to make at home, delicious and colourful meal choices.  There is something here for everyone. I particularly likes the sections on breakfasts – Get Going and Brunch – suggestions such as Bircher Muesli, Avocado and Toast, Smoothies, Spicy Scrambled Eggs, French Toast, Ricotta Hotcakes…the list goes on. I find that most cook books do not give due consideration to the important meals, breakfast/brunch.  If I am going out for a meal breakfast  (if out early) or brunch  can be a truly remarkable, fresh and enjoyable meal – I look for menus that serve something  little different to just “Eggs All Day.”  Breakfast out can be such a unique experience if one is open to new idea or fresh approaches.  I like to transfer these type of fresh approaches to my home cooking. What meal out do you enjoy the most?

 

This book is more than just breakfast and brunch ideas. I also love the section “Food For Sharing”.  Sharing a meal you have prepared or dishes to share is one of the most heartfelt ways to demonstrate your caring side, to engage your community (family, friends…whoever is special to you). In this section e have Flatbreads, Focaccia, Venison Scotch Eggs, Spiced Prawns, Broad bean, Spinach and Mint Dip And more.

 

The Big Weekend meal plans also get the thumbs up from me – again this new tradition is rapidly becoming a normal part of our contemporary lifestyle – meals to make when you have time to indulge in the slow cooking or when you have time to experiment with ingredients or recipes that are new to you, meals to share.

 

I could go on and on but I won’t. Get the book and start experimenting and sharing. It feels so good to share food you have prepared! This is a five star book that has easily earned a place in my cook book library.

 

 

Prawn Tagine And Buttered Couscous -David Herbert’s Best Home Cooking – David Herbert

David Herbert's Best Home Cooking

Recipe from David Herbert’s Best Home Cooking by David Herbert with photography by Brent Parker Jones, published by Lantern rrp$39.99

 

Prawn tagine with buttered couscous

Serves 4

 

prawn tagine and buttered couscous

Prawn tagine and buttered couscous

You can make the basic tagine mixture ahead of time if you like, and add the prawns just before reheating and serving. Taste as you

go and add more chilli if you like things spicy. For the couscous you can use fish stock instead of the water, or alternatively make a quick prawn stock by simmering the prawn heads in 3 cups (750 ml) water for 15 minutes, then straining.

 

2 tablespoons olive oil

2 onions, roughly chopped

2 cloves garlic, roughly chopped 2 teaspoons grated ginger

1 teaspoon ground cuminteaspoon ground turmeric1–2 teaspoons crushed or ground sumac 1 × 400 g tin crushed tomatoes

½ teaspoon granulated sugar

½ teaspoon dried chilli flakes

bulbs fennel, trimmed and thinly sliced

24 medium raw prawns, peeled and

1 tablespoon roughly chopped coriander 1 tablespoon roughly chopped flat-leaf parsley

deveined, heads removed

 

Buttered couscous

1¾ cups (350 g) couscous

400 ml boiling stock or water 25 g butter

2 tablespoons olive oil salt

 

  1. Heat the oil in a large frying pan over medium heat and cook the onion forto this stage.
  2. 3–4 minutes or until softened. Add the garlic, ginger, cumin, turmeric, chilli and sumac and cook for a further 2 minutes. Add the tomatoes, sugar and fennel and cook, stirring occasionally for 10 minutes or until the fennel has softened. The recipe can be made ahead
  3. To make the buttered couscous, put the couscous in a large heatproof bowl and pour over the boiling stock or water. Cover with a tea towel or plastic film and leave to soak for 5 minutes. Uncover the couscous and fluff it up with a fork. Heat the butter and oil in a microwave or small saucepan over low heat until the butter has melted, then pour over the couscous, stirring to coat the grains. Season to taste with salt.

 

Meanwhile, add the prawns to the fennel mixture and cook, stirring, for about 5 minutes or until cooked through. Scatter over the coriander and parsley and serve with the buttered couscous.