Thursday, 16 February 2012

Prawns & Chorizo on Ciabatta

The lovely Anna who I work with at Flavours in Tuffnell park almost always orders in a couple of extra ciabatta on a Wednesday to make prawns on toast for her supper. I have never asked for her recipe but was inspired to make this for my supper the other night...

225g king prawns.
1 chorizo (get the ones that need cooking as they are softer and juicer), chopped into chunks
1 clove garlic, chopped and crushed with the back of a knife
lemon juice
white wine (a glug for the pot and some to drink)
1 small bunch of parsley, chopped.
Avocado & Salad leaves to garnish

This takes 5 mins to cook. Start by frying the chopped chorizo in a large frying pan. Do not add any oil before frying as the chorizo will give out plenty as it cooks. Cook on hot for a few minutes then add the prawns and continue to fry for a minute or two more. Add the garlic and fry for 20 seconds or so before glugging in roughly1/2 a glass of the white wine. Let it bubble away and evaporate (I like to add a knob of butter at this point but it is not necessary). Meanwhile warm the ciabatta in a hot oven. When warmed slice in half, place in the middle of each plate and drizzle with some good olive oil (or spread with generous amounts of butter...). When the prawns are cooked pour straight onto the warmed bread, squeeze over some lemon juice and sprinkle with parsley. Serve with sliced avocado and a light salad.  

Rosie's Wedding

Looking through some of my foodie photos the other day I cannot believe this never made it to the blog. A mixture of being super busy and super lazy over that period it must have gotten lost in the either and never quite made it into ciber-space.

Catering for lovely Rosie of Rosie's Deli Cafe fame (check out her book and blog here), I joined forces with the amazingly wonderful Stephanie Boote and Louise Wakefield (like myself, both ex-employees of The Bride). Here are some photo's of the food we served for Rosie and Raff's big day.

Steph places borage flowers on the chilled cucumber & thyme soup

A garden salad of asparagus & radish with nasturtium flowers

A table of salads to accompany the main course of chicken in sauce messine: Garden salad, Feta & mint stuffed courgettes, tomato salad with capers, olives & Basil, Creamy potato salad.

A trio of desserts: Rich chocolate tort, meringue kisses & Elderflower & prosecco jelly