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Cape Town, chilli, Clifton Kitchen - Cooking thorugh the seasons, Cucumber, Entertaining, Food Blogs, Food Writing, Kate Abbott, Lifestyle, Parsley, Peppers, Pernod, Photography, Prawns, Radish, recipe, Salads, tomatoes
When it gets closer and closer to spring I start craving bright summery flavours, fresh greens and salads. Last evening although very cold gave way to this lovely dinner which has had everyone calling for the recipe, so here it is.
Buttery prawns with tomato, olives, capers and a splash of Pernod
This is dead easy and utterly delicious. The flavour of the Pernod liquor complements but also mellows the intensity of the tomato and olives, coating the prawns in a heavenly buttery sauce.
Served as soon as it is made, accompanied by pieces of wholesome bread or rice to soak up the sauce.
Serves 4
Ingredients
6 plum tomatoes
20 tiger prawns
70g softened unsalted butter
1 tbsp. finely chopped capers
½ tsp. dried chilli flakes
70g Kalamata olives, stoned
25ml or Pernod
3 garlic cloves, very thinly sliced
2 tbsp. chopped flat-leaf parsley
Sea salt
Method
If you object to tomato skins then by all means skin them; I choose not to do so. Cut the tomatoes into wedges and set aside.
Peel the prawns, keeping the tail segment of the shell on. Cut a shallow slit along the back of each prawn and remove the dark vein using the tip of a small knife.
Place a frying pan over a high heat. When very hot, add 35gm of the butter and sauté the prawns quickly for about 2 minutes, shaking the pan as you go. Add the tomatoes, chilli and olives and cook for another 2 to 3 minutes, until the prawns are nearly cooked through; then add the Pernod. Do this carefully as it may catch fire. Let the alcohol evaporate for a minute then quickly add the remaining butter, the garlic, the parsley and a little salt. Toss for a second or two to enable the juices to come together in a runny sauce.
Serve immediately, with good crispy bread or rice.
Cucumber, radish, peppers and poppy seed salad
Halve the cucumber along its centre and scoop out the seedy core, which is full of water, and will dilute the dressing and make the salad watery.
Serves 4
Ingredients
1 large cucumber
4-6 radishes, sliced
I red pepper finely sliced
2 mild red chillies, thinly sliced
3 tbsp. roughly chopped coriander
60ml white wine vinegar or rice vinegar
125ml sunflower oil
1 1/2 tbsp. poppy seeds
2 tbsp. caster sugar
Salt and black pepper
Method
Gently and quickly toast the poppy seeds in a hot, dry pan for a few seconds; semi cover with a lid during the process to prevent the seeds from popping out of the pan.
Slice off and discard the ends of the cucumber. Slice the cucumber down the middle and remove the seeds. Slice the cucumber so you end up with pieces 1cm thick and about 3 cm long. Slice the radishes.
Mix together all the ingredients in a large bowl. Taste and adjust the amount of sugar and salt if needed. The salad should have a sharp and sweet tang.
I find it best to have all the ingredients for this salad ready and to assemble this salad just before I start cooking the prawns. This prevents the liquid which the cucumber tends to release, from diluting the dressing.
Note
Adding a few capers also adds another lovely flavour dimension to this salad.
Kate Abbott - Clifton Kitchen said:
Reblogged this on Clifton Kitchen – Cooking Through The Seasons.
lairdglencairn said:
No prawns and more Pernod !
Kate Abbott - Clifton Kitchen said:
Oh you do make me smile.
bec {daisy and the fox} said:
i hear ya! i’m all for fresh food in spring and this looks like a yummy one to try! 😀
thanks!
Scrambled Megs said:
this looks simply incredible! i might omit the sugar but overall, divine xx
Kate Abbott - Clifton Kitchen said:
Thank you Megs and thanks for the visit too. I hope you are keeping well and keeping up your good blogging.
Jody and Ken said:
Pernod, black olives, shrimp–I’m in. Nice salad accompaniment. Ken
Kate Abbott - Clifton Kitchen said:
It is utterly delicious Ken. Thanks for the visit.
brentwoodprop said:
Hi Kate this looks delicious just the thing for those warm Spring days a head of you ….. and perfect to carry us in to Autumn although still warm here we have had a beautiful Summer so warm the garden has just exploded with flowers, and we are still enjoying beautiful warm Summer days,
Susan
Kate Abbott - Clifton Kitchen said:
Hi Susan, Enjoy your flowering garden as it fades into late autumn and the onset of winter. My garden is awash with delicate new tips of beautiful bright green as plants unfold into the warmer spring weather. For me, each season brings its own beauty. Take care Susan and thanks for the visit; it is always nice to hear from you. Kate
Kenny2dogs said:
Sounds lovely Kate. But unsure about the Pernod, would not like to crawl away from the table 🙂 Would have to give that sugar a miss also. Otherwise a very attractive dish, from your own fair hand.
Be well Kate and enjoy the transition into your “SPRING” Bet you are so looking forward to it. 🙂 xx
Kate Abbott - Clifton Kitchen said:
Grin, I can imagine you crawling away from the table…..and yes, definitely looking forward to spring. The mountain range has received a flurry of snow, so at the moment it is rather chilly in the Cape. Thanks for visiting Kenny xx
Arthur in the Garden! said:
So wonderful!
Kate Abbott - Clifton Kitchen said:
It is Arthur. Thanks for popping by.