Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: bechamel, british, course, fish, main, mash, pie, potato, potatoes, prawn, prawns, salmon, shrimp, shrimps, smoked | No Comments »
Peel, quarter and boil the potatoes until soft. Drain and mash them with the 3 tablespoon butter and 1/2 cup milk. Season well. Cut the fish it into cubes (removing the bones). In a saucepan, add the chopped onion, carrot, celery, cloves, bay leaves and 3 cups of milk. Bring it to the boil and then simmer for 10 min. Poach the whole prawns in the liquid for 3-4min. Drain and set the milk aside to cool. Peel the prawns and discard the rest. Boil the eggs for 8min until hard. Cool them down in cold water, peel and cut into slices. Melt the remaining butter in a pan, stir in the flour and cook for 1min over a medium heat. Start pouring the milk in gradually, stirring strongly until blended. Cook for 5min, stirring constantly. When thickened, season well with salt, pepper and nutmeg. Heat the oven to 200C. Line the fish cubes and cooked shrimp in an ovenproof dish. Pour in the sauce, chopped parsley and line with the egg slices. Spoon the mash over the mixture, fluff the top with a fork and sprinkle with cheese. Bake for 30 mins until golden.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bell, clams, course, know your onion, know your onions, knowyouronion, knowyouronions, main, mussels, paella, pepper, prawn, prawns, rice, saffron, seafood, shrimp, shrimps, simple, spanish, squid | No Comments »
Cook the shells of the prawns in 2 litres water. Reserve the tails. In another pot, steam the mussels in 2cm of boiling water for about 5 min, until they open. Discard any that don’t. Strain the cooking broth and mix with the shrimp broth. In a small bowl let the saffron infuse with some of this hot stock. In a paella pan (or heavy-based frying pan), cook the chopped onion in oil. Add chopped garlic, peeled, seeded and diced tomatoes, seeded and diced green pepper. Add the squid cut into rings and, as they change colour and dry a bit, the rice. Stir for 2 minutes. Season, pour the saffron broth and finish covering with the hot prawn/mussel broth. Bring it to a boil, turn down the heat to a simmer and cook for about 20min, adding more broth if necessary. Don`t stir the rice anymore. Add the prawns in the last 4min. Decorate with the red pepper cut in ribbons, chopped parsley, the mussels and the peas. Cover with aluminium foil and rest for about 5 minutes before serving.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: beans, coconut, course, curry, green, kaffir, know your onion, know your onions, knowyouronion, knowyouronions, lime, main, milk, prawn, prawns, shrimp, shrimps, thai | No Comments »
Peel the prawns, slit each one down the back and remove the veins. Cut the green beans into 3cm pieces. In a hot wok with oil, add the chopped onion and curry paste. Cook for 1 min, add the coconut milk and water. Let it boil. Simmer for 10 minutes. Add the prawns and cook for 5 min, until pink. Season with fish sauce, lime juice, zest, and sugar. Sprinkle with fresh coriander. Serve it with steamed jasmine rice.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: arugula, course, italian, know your onion, know your onions, knowyouronion, knowyouronions, linguini, main, prawn, prawns, rocket, seafood, shrimp, shrimps, tomato, tomatoes | No Comments »
Cook the pasta in salted boiling water until al dente. While it’s cooking, quarter the tomatoes, remove seeds and chop. Heat a bit of oil in a frying pan and add the garlic. As soon as it starts to smell, add the tomatoes and fry, over high heat, until they start to soften. Add the prawns and let them cook just until opaque. Season with salt and pepper. Turn the heat off. When the pasta is done, turn the heat on again and transfer the pasta to the frying pan. Toss to coat, add a bit of extra virgin olive oil, and adjust seasoning to taste. Serve with the fresh rocket over the pasta and a further drizzle of olive oil.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bean, chillies, chives, course, fish, garlic, know your onion, know your onions, knowyouronion, knowyouronions, lime, main, noodle, noodles, pad, peanuts, pork, prawn, prawns, red, rice, sauce, shrimp, shrimps, sprouts, thai | No Comments »
Soak the noodles in warm water for 10min, until soft. Drain and reserve. In a hot wok or large frying pan, add the oil,H75 the chopped garlic, chopped chillies, and thinly sliced pork. Stir-fry for 2min. Add the prawn and cook for 3min. Stir in the chopped garlic chives and rice noodles. Toss. Add the fish sauce, lime juice, sugar and beaten eggs, tossing with two wooden spoons until heated through. Finish the dish with the sprouts, coriander and peanuts.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: breadcrumbs, croqueta, croquette, dumpling, fried, know your onion, know your onions, knowyouronion, knowyouronions, prawn, prawns, shrimp, shrimps, spanish, starter | No Comments »
Let the butter soften outside the fridge. Mix it with the flour and cool again. In a medium saucepan boil the milk with the prawns. Strain and reheat. Add the cold butter/flour mixture, stirring until it melts completely. When it boils, stir in the tomato paste and simmer for about 10min, stirring until it thickens. The end result should be quite thick, but still creamy. Chop and add the prawns back to the mixture, spread it onto a baking tray and cool. Take a scant tablespoon of the mixture and form into croquetas, 3x5cm (1 1/2×2 inch) cylinders. Roll each one in the breadcrumbs, then coat in the beaten egg, and roll in the breadcrumbs again. Heat the oil in a large, heavy-based pan until the temperature reaches 180C/350F or a cube of bread turns golden brown in 20-30 seconds. Fry in batches of no more than 3 or 4 for about 5 minutes until golden brown. Remove with a slatted spoon, drain on kitchen paper and serve immediately.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: arborio, asparagus, butter, carnaroli, course, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, prawn, prawns, rice, risotto, shrimp, shrimps | No Comments »
Heat the stock in a large pan and keep hot. Peel and blanch the asparagus in the stock for 2 minutes, then remove and cool in iced water. Chop, reserving the tips for decoration.;Heat half the butter and 1tbsp of the oil in a deep frying pan. Cook the minced shallots until softened. Add the rice and stir for a couple of minutes, until it begins to look translucent. Turn up the heat, add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 min. Add the prawns and chopped asparagus for the last 5min.;Add the remaining butter and season with salt and pepper. A good risotto is never dry: on the contrary, in the pan, it should always look as if it´s almost too wet. It will harden slightly on the plate when served.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: contemporary, ginger, green, homesmoke, homesmoked, know your onion, know your onions, knowyouronion, knowyouronions, mayonnaise, prawn, prawns, shrimp, shrimps, smoke, smoked, squid, starter, tea, wok | No Comments »
Grate the ginger,mix it with the mayonnaise, lemon juice and season with salt and pepper. Cover the bottom of the pan with the foil. Pour in the green tea. Turn on the heat. Season the prawns with salt and pepper and spread them on the steamer basket. Wait until the tea just starts releasing some smoke and cover it. Cook the prawns for about 5min, until they change colour. Serve them with the ginger mayonnaise.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: egg, eggs, know your onion, know your onions, knowyouronion, knowyouronions, onions, prawn, prawns, scallions, scramble, scrambled, shrimp, shrimps, spanish, spring, starter | No Comments »
Chop the spring onions, separating the white and green parts. Reserve. Add the white part into a large hot frying pan with melted butter and oil. Cook briefly. Add the prawns and cook for 2 minutes. Whisk the egg with the milk and season with salt and pepper. Turn the heat to medium-high and pour in the egg mixture. Stir for 2 minutes until cooked, but still creamy. Sprinkle with parsley and the chopped green spring onions. Serve with crusty bread.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: bread, chinese, ginger, know your onion, know your onions, knowyouronion, knowyouronions, onion, prawn, prawns, sesame, shrimp, shrimps, snack, spring, starter, toast | No Comments »
Make a cut all the way through the back of the prawns and devein them. Grate the ginger and slice the spring onions. In a food processor, mix the prawns with the ginger, spring onion, egg white, cornflour, sesame oil, soy sauce and salt. Remove the bread crusts and then cut each slice in half in a triangular shape. Spread one side of each slice with the prawn mixture, and dip the filling side into sesame seeds. Cover a heavy based frying pan with the vegetable oil and heat. First, fry the toasts filling side down, until the white sesame seeds are golden. Turn and fry the bread side. Drain on kitchen paper and serve immediately.
