SOME SMALL health concerns on my part don’t preclude me from attempting an experimental cook yesterday.
I do us spicy prawns with chorizo – it’s intended to be a tapas type dish, but I put some sautéed Jersey Royal potatoes with it to turn it into a main course.
It’s simplicity itself to do.
Thinly slice a clove of garlic, deseed and chop a red chilli, finely dice a goodly length of chorizo sausage, then chuck them all into some pre-heated olive oil and fry them up for a couple of minutes.
Then toss in a good handful of cooked, peeled prawns – I use the frozen ones, already thawed – and a splash of red wine.
Another three or four minutes of pan frying is all it takes: and you have one of the most delicious ways of serving prawns that I have yet encountered.
Absolutely gorgeous – we have to eat them slowly to prolong the pleasure.
A crusty bread roll mops up the delicious juices.
I’m intending to cook again tomorrow – this time using “big ears”, my slow cooker – so-called because of the large handles on either side of the pot.
It’s a full four-hour job, this – chicken breasts cooked in white wine and stock with cream and mushrooms.
Should be interesting.
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