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Prawn Tagine

Prawn Tagine recipe, eat well on universal credit

Another Tagine recipe. Sometimes King Prawns are available from the local Home Bargains at considerably less than the general supermarket price. So while they were to hand the Tagine came out to play…..   

Ingredients:-

300g of Cooked King Prawns
Zest and Juice of a Lemon
1 Tsp of Sweet Paprika
1 Tsp of Ground Ginger
A Pinch of Saffron
3 Cloves of Garlic, minced
1 Tsp of Cumin
2 Carrots, batoned
1 Onion, sliced
2 Large Potatoes, Par boiled and cubed
A handful of fresh Coriander, chopped
½ a Red and ½ a Yellow Pepper, sliced
3 Tsp of Ras-El-Hanout
2 Tsp of Tomato Puree
1 Tbsp of Honey
4 Large Tomatoes, chopped
A handful of Pitted Green Olives
1 Red Chilli, sliced
Oil to fry
Salt & Pepper to season
200ml of Water

Method:-

(1) In a bowl add the Prawns, a squeeze of Lemon Juice and stir in 1 Tsp of Ras-El-Hanout.
(2) Stir well and place in the fridge for 20 minutes.
(3) Add a little Oil to the Tagine over a medium heat.
(4) Add the Onions, Peppers and Carrots and cook until softened.
(5) Add the Garlic and stir for a minute.
(6) Add the Potatoes and season with Salt & Pepper.
(7) Stir in the Tomato Puree and Chopped Tomatoes.
(8) Add the Paprika, Ground Ginger, Saffron, Chopped Coriander, Lemon Juice & Zest, Cumin, 2 Tsp of Ras-El-Hanout and stir gently.
(9) Add Water if the sauce is too thick.
(10) Bring to the boil and then reduce to a simmer for 30 minutes.
(11) Add the Prawns, Olives, Honey and simmer until the Prawns are heated through.
(12) Garnish with Chillies and Coriander.

The 3rd Tagine recipe with a real depth of flavour. One we’ll most probably revisit next time all the ingredients are available.

 

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Turkey Parmigiana with roasted Hazelnuts

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Category: Recipes

Turkey Parmigiana with roasted Hazelnuts

I found some Turkey breast steaks for the bank melting price of £0.88 and as I ended up flat bound by the weather yesterday we decided to play in the kitchen. Chicken Parmigiana is one thing, but we think we took it to another level. But I guess we would really?!

Passata sauce

Ingredients:-

1 jar of Passata
1 squirt of Tomato Puree
1 clove of Garlic, minced
1 Onion, finely diced
2 Mushrooms, finely sliced
Basil
Oregano
Oil to fry
Salt & Pepper

Method:-

(1) Fry the Onions on a low heat until translucent.
(2) Add the Garlic and stir for a couple of minutes.
(3) Add the Mushrooms and stir again for a couple of minutes.
(4) Add the Passata, Tomato Puree and stir.
(5) Add the Oregano and Basil and season with Salt & Pepper.
(6) Simmer for 5 minutes and stir occasionally.

Turkey Steaks

Ingredients:-

Turkey Breast steaks
Bread Crumbs (Gluten free in our case)
Toasted and ground Hazelnuts (The last of this years foraged nuts – Sobs a little!)
Grated Italian style hard cheese and grated mature Cheddar.
1 Egg, beaten
Dried Parsley
Dried Basil
Milk
Flour
Oil to fry
Salt & Pepper
Chilli flakes


Method:-

(1) Toast the Hazelnuts in their shells at 180C for 10 minutes on a tray and then allow to cool.
(2) Crack the shells and chop the nuts in a food processor.
(3) Mix the Breadcrumbs, half of the grated Italian style Cheese, Parsley and nuts and put in a bowl.
(4) Season the flour with Salt & Pepper, Chilli Flakes and put in a bowl.
(5) Mix the beaten Egg with a little Milk to make an Egg wash and add to a bowl.
(6) Heat the Oil in a large frying pan.
(7) Dip each Turkey steak firstly in seasoned Flour, then the Egg wash and finally the Breadcrumb mix.
(8) Fry on both sides on a moderate heat until the breadcrumbs are golden.
(9) Spoon a little Passata sauce over each steak.
(10) Sprinkle grated Cheddar over the top and then Italian style Cheese and a sprinkling of dried Basil.
(11) Grill until the Cheese has melted and browned slightly.

We really enjoyed the intense flavours and the Turkey was both tender and moist. Serve with scalloped chips and a dressed salad perhaps?
 

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