Peri Peri Prawns With Tomato Kissed Potatoes

A busy week meant no blogging for me – however it didn’t mean no cooking! My husband cooked a fair bit over the weekend, and he said he wants to blog about it instead of me – so you have that to look forward to.

For now – Peri-peri prawns with tomato kissed pototoes!

Here’s what you need:

• 1 kilogram queen or king sized prawns (in the shell or out works!)
• 3/4 cup Butter
• 2 tbs Paprika
• 1 tbs Red chilli powder or 1 Red chilli crushed
• 4 cloves (crushed) Garlic
• Salt
• 1 cup Lemon juice
• Olive oil

1. Clean the prawns, cutting the heads off but keeping the tail and shell. Ensure the prawn is devained and wash them thoroughly.
2. Marinate the prawns in a small amount of the lemon juice, a teaspoon of salt and 1 tablespoon of paprika.
3. Cook the peri peri sauce by melting the butter in a small pot – once melted add the garlic, red chilli powder/chilli, rest of the paprika & lemon juice and salt to taste. Cook until it is thick and creamy.
4. Heat a pan with some olive oil and add the clean marinated prawns - braise and cook quickly over heat. The prawns will change colour when cooked to a creamy pink tone and the tails tend to curl upwards.
5. Once the prawns are cooked – pour the sauce over the prawn and mix in well.

For the Potatoes you need:

• Potatoes (as many or as little as you want – depending how hungry you are)
• Cherry tomatoes
• 1 clove Garlic (crushed)
• Rosemary
• Salt
• Olive Oil

1. Cut the potatoes into thin slices (like french fries)
2. Place them into a oven-friendly dish and drizzle with olive oil and add the garlic, rosemary and salt to taste - mix well
3. Pierce a few cherry tomatoes and add these to the dish as well
4. Place in the oven at 180C / 350F and allow to bake for about 20mins – turning the pototoes over at regular intervals

We had it with a nice green salad & a bottle of white wine (Mission Hill Chardonnay) – it was a sunny warm day in BC and it was a perfect meal – truly delicious! You can have the prawns with rice or normal french fries too – whatever takes your fancy. The whole meal took about 45mins to make (including all the prep work).

Bon Appetit!

Stir-fry Beef with Ginger

Here’s what you need:

• Beef cut into strips (I used a steak & cut it up into strips)
• 1/2 an Onion (sliced)
• Sugar snap peas/Mange tout (as much or as little as you want!)
• Bok Choy (as much or as little as you want!)
• Big piece of ginger
• 4 Cloves of garlic (peeled)
• 1 Red chilli
• 1 tsp Chilli Powder
• Salt
• Sesame seed oil
• Sesame seeds
• Olive oil

1. First thing you want to do is prepare the ginger, garlic and chillis. Cut and peel the ginger and chop it up into big chunks. Take one of those big chunks, and cut the ginger into thin small slithers and put aside.
2. Add the rest of the ginger, garlic cloves and red chilli to a blender and blend into a paste.
3. Heat a little bit of  olive oil and sesame seed oil in a big wok. Once hot, add the sliced onions and let them fry until they begin to turn slightly brown – then add the ginger, garlic & chilli paste and let cook for about 5minutes.
4. Then add the beef strips and the slithers of ginger that you set aside.
5. Add a teaspoon of chilli powder & salt to taste.
6. Once the beef is nearly cooked – add the snap peas and bok choy.
7. Lower the heat slightly and let the beef and vegetables cook together – mix well.
8. Once thoroughly cooked – add a few sesame seeds and mix these in.

You could add a little bit of soy sauce if you wish, to add a bit of an Asian flare to it – but I thought it was good without.

Done We had it with rice and with a glass of one of our favourite bottles of wine (Two Hands Lucky Country Shiraz) – and it was truly delcious!!

Enjoy!

<a href=”http://www.bloglovin.com/blog/2443690/just-married-amp-hungry?claim=xeakkw5mhad”>Follow my blog with bloglovin</a>