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SurreyKitchen

~ Living Life and Food

SurreyKitchen

Tag Archives: fry garlic

Fiery prawn Risotto

09 Sunday Jun 2013

Posted by emmabarrett1508 in Main Meals

≈ 11 Comments

Tags

aborio, africa, arborio rice, courgette, fiery, fry garlic, fry onion, garlic, hot, onion, prawn, prawn risotto, spicy, SurreyKitchen

IMGP7892

The Factory Floor at Surrey Kitchen

IMGP7865 IMGP7866 IMGP7867 IMGP7868 IMGP7869 IMGP7870 IMGP7871 IMGP7872 IMGP7873 IMGP7878 IMGP7882 IMGP7886 IMGP7889 IMGP7890 IMGP7891 Now that the sun is finally out in the UK I wanted to share my favourite summary prawn risotto.  A great recipe for those of you like me who believe summer and seafood are inextricably linked.  The wonderful taste and texture of fresh tiger prawns are given a punch of chili heat, balanced by the cool freshness of courgette and peas.  A comforting dish that is still light enough for a summer dinner party or lunch with friends and family.  This dish is brilliant if you are looking to impress your guests without having to spend hours in the kitchen.

Keep any leftovers for a delicious lunch the following day as this recipe tastes even better the following day when the flavours have been given more time to intensify.

For those who like this kind of stuff:

Put a photo out there of the factory floor at Surrey Kitchen. It’s not just about the oven and pans. It’s about the camera and the iMac.

And of course: of a few of Miles lovin the prawns 😉

For the full experience – cook this to ‘Twist n’ shout’ preferable by Chaka Demus & Pliers but for purists the Beatles is OK too.

Love to ya all. Esp ChefMimi SurreyKitchen’s BFF.

SurreyKitchen xxx

Serves 4

Ingredients

400g of fresh tiger prawns

Olive oil

2 cloves garlic finely chopped

1 red chili, deseeded and finely chopped

1 red onion finely chopped

1 1/2 pt fish stock

1 courgette chopped

6 mushrooms chopped

A handful of frozen peas

300g arborio rice

A dash of white wine

Preparation Method

1) Fry onion, garlic and chili in a large frying pan over a medium heat until soft.

2) Add 2 cube’s of fish stock to 1 1/2 pints of boiling hot water from the kettle.

3) Add the courgette and mushrooms to the pan and fry for 2 minutes.

4) Add a quarter of the arborio rice to the pan and stir thoroughly.  Heat through for 1 minute.

5) Add a quarter of the stock and simmer on a medium heat until totally evaporated.  Then add another quarter of the rice and stock and repeat.

6) Add a dash of white wine and stir thoroughly.  Repeat step 5 until all of the rice and stock has been added to the pan.

7) Two minutes before you wish to serve add the prawns and frozen peas and stir.  It should take 25-30 minutes to cook in total.  Serve when the rice is al dente (with a slightly firm, starchy bite in the middle).  The risotto should be creamy and slightly soupy.

8) Let the risotto rest for 2 minutes, then serve with a wedge of lemon and a glass of white wine.  Delicious!

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Spanish tortilla with a twist.

19 Sunday May 2013

Posted by emmabarrett1508 in Main Meals, Snacks

≈ Leave a comment

Tags

african, cloves garlic, dinner, food, fry garlic, garlic, lunch, omelette, picnic, picnic food, spanish omelette, spanish tortilla, SurreyKitchen, sweet potato, tomato, tortilla, vegetarian

IMGP7819 IMGP7813 IMGP7814 IMGP7816 IMGP7818 IMGP7817With another wet weekend ahead and summer yet to appear here is a dish that is guaranteed to bring a little sunshine to your plate. This recipe takes a traditional spanish tortilla and mixes it with African flavours by using sweet potatoes instead of regular ones.  It is also healthier as sweet potatoes contain significant levels of beta carotene and twice as much vitamin C as ordinary potatoes.  A simple yet satisfying dish that can be served both hot and cold virtually any time of the day.  Delicious between chunks of crusty bread as picnic food on a summer’s day.  Impressive served as tapas, cut into small cubes and speared with cocktail sticks as they do in Spain.

Ingredients

2 small sweet potatoes sliced thinly

6 large free range eggs

1 red onion cut into chunks

2 cloves garlic finely chopped

Salt and fresh ground pepper

1 red pepper cut into chunks

A handful of frozen peas

Olive oil

1 tsp paprika

Preparation Method

1) Preheat the oven 200C/gas mark 6 and the grill.

2) Place sweet potato, peppers and onions in an oven tray, drizzle with oil, season with salt and pepper and roast in the oven for 25 minutes.

3) Heat a large frying pan with a glug of oil over a medium heat.  Fry garlic until soft.  Mix 6 eggs in a bowl with paprika, salt and pepper and then pour into the pan.

4) Remove roast vegetables from the oven and lay in frying pan with a handful of frozen peas.  Stir and cook for 2 minutes.

5) Place the frying pan under the grill making sure it is 4 inches away from the heat for 10-15 minutes, or until golden brown on top.

6) Serve hot or cold with a side salad.  Delicious with a glass of white wine!

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About Emma

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Aspiring writer, self taught chef and total literary geek. I hope you enjoy my blog.
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