Spicy Prawn Creole

I write regularly for a local magazine called the Moulsham Times, and last month this was my recipe! I wanted to make something seafoody after our trip to cornwall. (It seems so long away now, sob!)

Spicey Prawn Creole

Some of the best prawns I ever ate were eaten on this holiday when we rewarded ourselves with fish and chips at Rick Steins fish shop after a big walk to Padstow. The chips were amazing, a perfect mix or squishy and crispy. I had king prawns with garlic mayonnaise instead of the usual battered cod and instantly knew I had made the right decision, they were juicy and the mayonnaise was AMAZING! Very garlicky…

This recipe is adapted from one of the Leon recipe books. The books are full of healthy, hearty and easy food so I highly recommend them to a cooking family!

  • 2 red onions, diced
  • 2 red peppers, diced
  • 1 leek, sliced
  • 1 tin whole tomatoes
  • 1 bag prawns
  • 3 medium chillies, chopped
  • 2 tbs tomato puree
  • 1 tbs soft brown sugar
  • 400 ml fish stock
  • Corn on the cob, rice and a dollop of sour cream to serve.
  • Heat the oven to 200C/400F/Gas 6
  • First fry off the onions, peppers, chillies and leek in a big glug of olive oil until partly soft. Adjust the type and amount of chilli pepper to suit your taste.

Spicey Veg

  • Add the tinned tomatoes, fish stock and sugar and mix together. Then leave on a medium heat for 25 minutes to simmer.

Bubbling Veg

  • Transfer the spicy vegetable mix into a heatproof dish and cook in the oven for 25 minutes.
  • Meanwhile cook your rice and corn on the cob so they are ready to serve with the creole.
  • Remove from the oven and leave the mix to settle while you serve up the rice and sweet corn. Dowse your sweet corn in butter, and spoon the prawns and sauce onto the rice. To cool the dish down a bit, use a spoonful of sour cream.

This dish is great all year round. You could BBQ the sweet corn and serve the prawns with light peach couscous while you eat alfresco in whatever remains of the summer, or warm up from a cold walk in the winter, by serving it with warm buttered fresh bread.

 

Spicy Prawn Creole

Polenta Pizza with Mushroom, Leek and Mascapone

A polenta base pizza with fresh creamy pesto, soft leeks, mushrooms and mascapone cheese.

What cheese do you use to hide a horse? Mask-a-Pony. (Wheyy)

I have been extremely intrigued by polenta lately, so I thought I would try it in something which I love; Pizza.

20130205-113239 PM.jpg

Polenta is gluten free, so this pizza is a lot less bloating. It is also so easy and cheap to make. So next time you reach to ring up dominos, think twice and make this instead! Unless you wan’t stuffed crust, I admit that stuffed crust is hard to beat.

I was a bit scared making this base from scratch because I had never cooked with it. I have experienced some horrid kitchen disasters and I had a gut feeling that this could be an addition to the list… but it went surprisingly well so clearly anyone can do it.

You will need:

For the base

  • 500 ml veg stock
  • 300 g dried polenta
  • pinch garlic salt
  • tsp oregano
  • tsp dried basil

For the topping

  • 1 leek
  • 4 mushrooms
  • 2 tbs mascapone
  • 1 tbs fresh pesto (or the jar stuff)
  • 1 clove crushed garlic
  • 50g grated cheese

1) Bring your stock to boil before adding the polenta, herbs and salt. As you add your polenta keep stirring the mix untill it forms a sort of bright yellow dough

2) Find a saucepan or large round tin and press the doughey mix into it, then leave it in the fridge. Mine looked like this, but don’t use foil like me! It made the bottom of the base soggy not crispy:

20130206-080649 PM.jpg

3) Pop it in the fridge for 30 mins. When its cooled you can begin to make your topping. All you need to do is fry the leek, garlic and mushrooms in a pan until they have softened. Then spoon your pesto on to the base and spread it around. Next chuck on your garlic, leeks and mushrooms, before finally spooning on the mascapone and grated cheese.

4) Put it in the oven in the pan you used at 200 degrees for 30 minutes. Serve and enjoy.

You can pretty much top this with anything you like! But I loved this combo. You could also add toasted pinenuts, or avocado like me when it is cooked. Let me know if you have ever tried polenta and know any great dishes, it is still so alien to me! And let me know if you try it, I would love to see what you think.

20130206-081415 PM.jpg