Buttery prawns with tomato, olives, capers and a splash of Pernod

Tags

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.

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.

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The Simple Dressing that Packs a Punch

Tags

asparagus, Cape Town, Clifton Kitchen, Cooking thorugh the seasons, dressings, fish, Kate Abbott, lemons, marinades, Olive oil, Parsley, Pasta, roast chicken, Vit C

I use this dressing a lot; it serves as a sauce, a dressing and equally well as a marinade. I love it with fish, roast chicken, over asparagus and I have even tossed it through some pasta.

With autumn flapping around our heals it is a good time to increase the intake of Vitamin C. This dressing goes a long way toward ensuring I do and becomes a firm staple in my kitchen throughout the winter season. The dressing keeps well for about a week in the fridge.

Ingredients

lukewarm water

250 ml fruity extra virgin olive oil

Juice of 2 large lemons

A good handful of fresh flat leaf parsley, finely chopped

2-3 garlic cloves finely chopped

1 tsp. dried oregano

Sea salt

Freshly ground black pepper

Method

Combine 70 ml lukewarm water and half the olive oil in a small saucepan. Whisk in the lemon juice, parsley, garlic and oregano; Season to taste.

Next, heat all the ingredients over low heat for about 5 minutes, stirring gently and often; after about 5 minutes add the rest of the oil and combine until emulsified.

Place in a jar with a screw top lid and store in the fridge. Shake before use.

Options:

To change the flavour, you can add some of the following ingredients if you choose. Chilli fresh or dried, finely chopped sage, finely chopped mint, finely chopped basil, or finely chopped anchovy.

It’s Time To Light The Fires

Tags

Bay leaf, Butter, Cape Town, Chefs, chicken, Chicken and Mushrooms with Sherry Cream Sauce., Clifton Kitchen, Cooks, cream, food and drink, food and travel writing, Food Blogs, Garlic Seasoning, Herbs, Kate Abbott, Lifestyle, Mushrooms, Olive oil, Parsley, Photography, rosemary, Sauce, Sherry, Shiitake, Thyme, Travel, travel Writing

The weather has turned and the chilled air flowing in off the Atlantic sea has everyone reaching for sweaters. The summer remains elusive as another cold front wafts in over the Cape. It is time to light the fires and to make dinner.

I want something warming and unctuous to feed my guests. In the fridge I have mushrooms, chicken, some good quality cream, garden fresh broccoli stems and in the pantry,the thin skinned potatoes which I picked up from the market. All of these items will produce a dinner that everyone will enjoy. It is also fuss free, easy, which leaves me with time to mingle before serving dinner.

Here is the recipe

Chicken & Mushrooms with Sherry Cream Sauce

Serves 6

Ingredients

2 packets of chicken portions

25 g butter

25 ml olive oil

2 onions finely diced

200 g shitake mushrooms sliced

250 ml dry sherry

250 ml chicken stock

4 cloves of garlic peeled and crushed

1 Tablespoon fresh Thyme finely chopped

1 Tablespoon fresh Parsley finely chopped

½ Tablespoon fresh Rosemary finely chopped

1 bay leaf

120 ml pouring cream

Salt and pepper

Method

Heat the butter and olive oil in pot or casserole dish a large enough to comfortably incorporate all the chicken pieces.

Sauté the chicken until golden brown, remove and set aside. Sauté the onions and mushrooms until softened, then add the chicken, the herbs and bay leaf, garlic and dry sherry. Let simmer until the alcohol smell has dissipated; about 5 minutes, then add the chicken stock.

Bring up to heat, then turn down to a simmer and cook for about 45 minutes and the liquid has reduced by half. Add the cream, season with salt and pepper and cook for another 14-20 minutes. Check the seasoning.

Serve with boiled potatoes or rice and broccoli or a green salad

Tip: if after the cooking process the sauce is too runny, slake 2 tsps. of cornflour in 2 tablespoons water and stir into the sauce to thicken. cook for another 5 minutes.