Thursday, 26 June 2014

PRAWN PASTA TWO WAYS.


I Had a bit of  a clear out of my kitchen cupboards last weekend and found some random things I know I'm unlikely to ever use again, including nutritional yeast flakes & tarragon paste (god! don't even remember buying that one - let alone using it!)
To be honest, these days I'm a little bit wiser than I used to be & don't get drawn into buying things that i'll use for a one off recipe & then just leave in the cupboard gathering dust.
With this in mind, I wanted to come up with three recipes from the same bunch of ingredients............so that If you use half an avocado in the pasta salad, you then have a suggestion of what to do with the rest of it.............actually that's not a great example because you probably wouldn't be short of things to do with half an avocado...............But you get the general idea. I wanted to come up with a delicious and Economic way of trying out new recipes. 
The following recipes are back to the usual "Rabbit food" way of doing things - quick, easy, simple & delicious.  I notice I've used the phrase "a little more labour intensive than usual" more than once in the last few posts, but I seem to be back to normal now ;)

first recipe is   PRAWN & GARLIC PASTA. (picture at the top of page) This served 4 people

300g gluten free pasta  (I used tagliatelle)
200g cooked prawns (I used cooked prawns, because whenever I've cooked raw prawns they always turn like rubber - obviously a major flaw in my cooking skills !)
150g sugar snap peas
some fresh rocket leaves
1/2 yellow pepper (deseeded and sliced)
zest of 1 unwaxed lemon
Farchioni lemon dressing (from Ocado) or any other lemon flavoured olive oil - or just use extra virgin olive oil
1 head of garlic

preheat the oven to 200. slice the top of the garlic head, leaving the cloves exposed. drizzle with olive oil. wrap in foil & put onto a baking sheet, then bake for 40-45 mins.
(this makes the garlic sweet, less potent & easier to digest. If you don't like garlic at all , just leave this bit out)
cook your GF pasta as per instructions on the packet (depending on the pasta you use, they all take slightly different times)
tip.  when I drain pasta I always rinse it with water to get rid of any excess starchy liquid on the pasta.
mix a few tablespoons of lemon oil or olive oil through the pasta. (I used 4 tablespoons)
Take the tops (the bit where the stem is) off the sugarsnaps and steam them for about 3 minutes. alternatively, add a tablespoon of cooking oil to a frying pan and stirfry them over a medium heat for 3 mins.They really don't take long, because you still want a bit of crunch. I split them open to serve, (see above)  just because they look prettier, but you don't have to worry about that if you don't want to.
Core and slice half a yellow pepper. Add the pepper, sugarsnaps & prawns to the pasta.
finely grate the zest of half a lemon and spinkle over the pasta dish.
when the garlic is cooked, you simply squeeze the cloves out of the skins, and dot around the pasta dish. Use as many as you like. (save some for the avocado dip if you are making that as well. recipe at the bottom of this post)
 Garnish with a few rocket leaves, or any fresh herbs you might have. Flat leaf parsley works well here.

second recipe is PRAWN & AVOCADO PASTA SALAD  (this served 2)
150g gluten free pasta
150g prawns
1/2 large avocado
1 tablespoon olive oil
1 tablespoon balsamic vinegar
teaspoon Dijon mustard
salad leaves
1 small red pepper finely chopped
Pasta salads are so easy & so delicious. They are perfect to take with you if you're going out for the day.
simply cook the pasta as per instructions. Drain, rinse with cold water.  Mix the balsamic vinegar, mustard & olive oil together (I used a small whisk) and stir into the pasta so that it's all well coated.
chop up half a large or 1 small avocado. Deseed & chop up the red pepper. Add both to the pasta salad along with a couple of handfuls of salad leaves.
I also like some coarse ground black pepper with prawns & avocado. (optional)
you could also add a few chopped spring onions here......I don't like them raw, so I didn't :)

AVOCADO DIP
150g avocado
75g boursin garlic & herb (or any cream cheese. Philadelphia is great)
juice of 1 lemon
6 garlic Cloves  (bake as above in the PRAWN & GARLIC PASTA)
black pepper to taste

if you don't want to bake the garlic, you can use garlic puree.or some fresh spring onion can be used instead. If you're not a garlic fan, you can just leave it out.
if you have baked your garlic, as above, just squeeze the contents of each garlic clove out into your mixing bowl.
add all the other ingredients and mix together. I used a stick blender for a super smooth dip.

 
serve with the some chopped yellow peppers, & sugar snap peas............or with crisps (potato chips if you're not a brit!).................can never go wrong with crisps........

No comments:

Post a Comment