Prawn and noodle stir-fry

Ingredients

2 strips/120-150g of dried medium egg noodles

2tbsp sesame oil

2 cloves of garlic, peeled and finely chopped

2-3cm piece of root ginger, peeled and finely chopped

200g raw, peeled tiger prawns

100g broccoli, cut into smallish pieces

1/2 red pepper, cut into strips

2 handfuls of mangetout

1 small courgette, cut into thin pieces

1 small carrot, peeled and cut into thin pieces

2 small onions, cut into small pieces

3tbsp rice wine or dry sherry

2tbsp dark soy sauce

2tbsp runny honey

2tbsp Sweet Chilli Sauce

1tbsp fresh Lemon juice

Method

Cook the noodles according to the packet instructions and drain.

Heat 1tbsp of the sesame oil in a wok on a high setting and add the chilli, garlic and ginger. Cook for 30 seconds before adding the prawns. Stir-fry the prawns until they are pink and then remove them from the wok and keep to one side.

Add the remaining 1tbsp of oil to the wok over a high heat, and add the broccoli, red pepper, mangetout, courgette, carrot and onion. Stir-fry for a few minutes, until the vegetables are starting to go tender but retain some crunch.

Add the rice wine or sherry, soy sauce, lemon juice, sweet chilli sauce and honey. Turn the vegetables in the wok, cooking for a minute, return the prawns to the pan and add the cooked noodles. Toss around until the noodles are heated through and serve straight away.

Farfalle with a Creamy Tuna and Mushroom Sauce

I am a pasta fan and this is one of our favourite and easy to prepare pasta dishes...



Ingredients

500 g Farfalle
50 g butter
1 tablespoon olive oil (extra virgin)
1 onion
1 clove of fresh garlic
150 g fresh mushrooms
250 ml cream
400g tuna (canned)
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh flat parsley

Method

Boil the Farfalle in a large saucepan according to package instructions until al dente.
Melt butter in a pan, add some olive oil.
Peel the onion and dice.
Peel the garlic and chop finely.
Add the onion and garlic and fry until translucent.
Clean the mushrooms, do not wash and slice.
Add the mushrooms to the onions and garlic.
Increase the heat and let it fry for a while.
Add the the cream and let boil, until it has a slightly thicker consistency.
Drain the tuna.
Now add the lemon juice, tuna and parsley to the sauce and stir.
Season with salt and pepper.
Add the Farfalle to the pan and mix gently.
Serve on warmed plates.

Simplicity

Sometimes the simplest recipes are among the best...
I just love to have some basic ingredients in the fridge and to be able to prepare a tasty dinner in next to no time.
Like our favorite

Spaghetti with Prawns, Garlic and Chilli

Easily made and yummy.....



Ingredients for 2

250g spaghetti, salted water
200 g prawns
½ tablespoon olive oil
1 chopped garlic clove
½ medium red chilli pepper (chopped)
½ tbsp chopped parsley
3 tablespoons white wine
200g tomato puree

Method

Peel and clean the prawns.
Gently fry the garlic, chili pepper and parsley in hot oil, add the prawns and fry for an additional 1-2 minutes, then add the wine and tomatoes and cook another 2-3 minutes.
In the meantime cook the spaghetti in lightly salted boiling water, then drain the pasta, carefully fold in the sauce and serve immediately.
Serve with Parmesan if desired...

Buon appetito!

Ocean Basket O.R. Tambo International Airport Johannesburg, South Africa

Well we just arrived back from South Africa today.
We had a fantastic time, but after having many braais in Kruger National Park, we were looking for something different.
We had many hours to kill at OR Tambo and thanx to a recommendation we went to the Ocean Basket to have some Sushi.



And I have to say it was really nice ...
I had the Ayaya Platter and my friend the Japanese Salad...





It was both very tasty and, for all those who worry, if they might order something like raw fish before boarding an international flight, it was really fresh and no problem at all ....

So give it a try next time you are killing time at O.R. Tambo ;-)

Ocean Basket





Größere Kartenansicht

Prawns in Sesame and Honey Sauce

I just love Asian cuisine and was looking for something simple and light. Fortunately I found these Prawns in Sesame Honey Sauce.



Ingredients

2 spring onions
3 tablespoons dark sesame oil
3 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons sesame seeds
1 tbsp sweet chilli sauce
125 ml rice wine or dry sherry
2 garlic cloves, crushed
1 piece of ginger walnut-size, sliced
400g large peeled and deveined shrimp
2 tablespoons vegetable oil
150g mange-tout

Method:
Fry the sesame seed in a pan without oil.

Mix Sesame oil, soy sauce, sugar, chilli sauce and sherry (or rice wine) in a large bowl.
Stir to make a marinade.
Add garlic, ginger, the white of the spring onions and the prawns, cover and let marinate for at least one hour.

Put the vegetable oil in a frying pan, pick the prawns out of the
Marinade and fry in the pan for about 4-5 minutes.

Put the marinade through a sieve, add the liquid to the
Prawns and boil till it gets a syrupy texture.

Cook the mange-tout in salted water for about 5 minutes.
Mix with the roasted sesame seeds, the prawns and sesame honey sauce.

Serve with French bread, a green salad, glass noodles or basmati rice.
(I personally prefer the French bread....)

Prawn Curry

I love a good Curry, not too hot but with a certain heat.This Prawn Curry is mellowed with the help of coconut milk and yoghurt.

Ingredients

800 gr. peeled Prawns
1 small can diced tomatoes
1/2 lemon
1 stick cinnamon
2 tablespoon Peanut oil
1 teaspoon curry powder
1/2 red chili
1 tablespoon curcuma
1 teaspoon ground coriander
1 handful fresh coriander
1 teaspoon cumin
1/2 teaspoon chili powder
1 small piece ginger
2 garlic cloves
1 small onion
1 - 1 1/2 teaspoons of sugar

Salt

150g natural yoghurt
1/2 tin coconut milk or paste

Method

Mix curcuma, ground coriander, cumin and chili powder in a bowl.
Peel the ginger and grate in the bowl as well. Peel the garlic and press through a garlic crusher.
Stir in 5 tablespoons of water to create a paste.

Peel onion and chili pepper and chop into small pieces.
Heat oil in a pan fry them shortly, then add the paste and sauté 1 minute. After that, add the tomatoes, juice of half a lemon, cinnamon stick and curry.

Season with some salt.
Let cook on low heat for about 30 minutes, then add the sugar and coconut milk.
Cook for further 5 minutes.

Sauté shrimp for several minutes and add before serving in the curry.

Finally add yoghurt, stir and serve.
Sprinkle with grated lemon peel and coriander.

Do not forget to remove the cinnamon stick!

Lobster with Curry Sauce

Ingredients (for 2 ):

2 ready cooked Lobster
thyme
garlic
butter
3 shallots
Madras curry powder
50 ml coconut milk
1 fresh lemongrass stalks
50 g butter
100 ml chicken stock
100 ml cream
200 g tagliatelle

Method:

I always use frozen, already cooked Lobster. So I just have to defrost and disassemble them.
Break out the scissors and just let the meat of the scissors warm up later in the curry sauce for a couple of minutes before serving.

Then cut lobster tails in half and sear in a pan with the garlic and thyme.
Sauté the diced shallots in butter until tender but still colourless and add the curry powder.
Pour in chicken stock, coconut milk and add also the chopped lemon grass.
Then stir in the cream.
Let it all simmer for 10 minutes and puree with a hand blender.
Strain through a fine sieve and use a little corn starch to provide the right consistency.
Now place the meat of the scissors in the sauce and let them warm up for a couple of minutes, just until they are warm. If you cook them for longer they might get too firm.

Serve altogether on a warm plate with Tagliatelle....