Penne with Prawns, Chorizo & Rocket

Penne with Prawns, Chorizo & Rocket

A wonderfully delicious pasta dish full of flavour & freshness – one of my husband’s favourites!

Serves 2

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients

250g penne

1tbsp olive oil

150g chorizo, chopped into bite sized pieces

2 garlic cloves, peeled & finely chopped

2 red chillies, finely chopped

200ml dry white wine

2tbsp tomato puree

1 lemon, juice & zest

250g raw king prawns

25g butter

2 large handfuls of rocket

Freshly ground pepper

Method

1.    In a large pan of salted water cook the spaghetti until al dente.

2.    Meanwhile in a large frying pan heat the olive oil add the chorizo and cook for 3-4 minutes then add the garlic and chillies and cook for a further minute.

3.    Now add the wine and tomato puree and simmer for a few minutes until the sauce reduces slightly.

4.    Add the prawns and cook until they are cooked through.

5.    Drain the pasta and add to the frying pan with half of the rocket, lemon juice and butter.  Mix through until the pasta is fully coated and the rocket has wilted, season to taste.

6.    To serve, divide between two warmed plates and top with lemon zest and the remaining rocket, enjoy!

Chorizo & Prawn Risotto

Chorizo & Prawn Risotto

Chorizo and Prawns, a match made in heaven – this is comfort food at its best!  This definitely my favourite risotto recipe – a must try!

Serves 4

Preparation time:  15 minutes

Cooking time:  40-45 minutes

Ingredients

12 Cherry tomatoes

Drizzle of olive oil

2 sticks of celery, finely chopped

1 red pepper, finely chopped

1 large onion, peeled & finely chopped

200g chorizo sausages, sliced and halved

1 tsp chilli flakes

275g risotto rice

Glass of white wine

1 litre of chicken stock

pinch of saffron, infused in a 1 tbsp of warm water

200g uncooked king prawn

Freshly ground pepper

small handful of coriander leaves, roughly chopped

knob of butter

Preparation method

1. Preheat the oven to 200°C/180°C/Gas Mark 6.  Place the cherry tomatoes on a roasting tray and drizzle with olive oil, roast for 35 minutes or until their skin has started to split and blacken.

2. Heat a tablespoon of oil in a large frying pan and add the onions, celery and red pepper.  Cook on a low heat for 4-5 minutes or until softened.  Add the chorizo and stir until you can really smell the smoky paprika of the meat and the oil has turned a rich burnt orange. Now add the chilli flakes and continue to stir and fry for 1 minute. Turn the heat up a little and add the rice, stirring until it turns opaque.

3. Add the wine and stir through (and pour a glass for yourself). Then start adding the stock one spoonful at a time, stirring gently as you go. As each spoonful is absorbed, add another until the mixture is almost the consistency of rice pudding, but still with some bite to the rice. Pour in the saffron and its water and stir it in. When it’s all absorbed gently stir in the tomatoes, uncooked prawns and coriander and continue stirring until the prawns turn pink.

4. Turn off the heat and grind over some black pepper, you can also mix in some butter at this point, cover and leave it to add more richness to the dish.

• If you have any leftovers, you can eat this the next day by sprinkling with parmesan cheese and placing in the oven at 170°C/150°C/Gas Mark 4 for 45 minutes, delicious!

Traditional Fish Pie

Traditional Fish Pie

The wonderful combination of fish makes this pie delicious… you can make this fish pie the day before as it tastes even better the next day!

Serves 6

Prep time:  30 minutes

Cooking time: 1 ½ hours

Ingredients

For the potato topping

1.25 kg potatoes, peeled and chopped

1 large knob of butter

4 tbsp double cream

3 egg yolks

Freshly ground salt & pepper

The filling

250g un-dyed smoked haddock, with skin on

900ml pint milk

1 fresh rosemary sprig

1 onion, peeled & sliced

250g salmon fillet

250g cod fillet

250g cooked king prawns, peeled

3 tbsp capers, drained & rinsed

3 hard boiled eggs, shelled & quartered

For the sauce

125g butter, diced

100g plain flour

550ml whipping cream

4 tbsp fresh flat-leaf parsley, chopped

3 tbsp lemon juice

Freshly ground salt & pepper

Method

1.   Preheat the oven to 200°C/400°F/Gas Mark 6.

2.  For the potato topping, place the potatoes into a large pan of cold salted water and bring to the boil.  Cover and simmer for 20 minutes or until the potatoes are very soft.  Drain and set aside to dry.  Mash the potatoes and beat in the butter, cream and egg yolks and season, set aside.

3.  For the filling, place the haddock into a pan filled with 600ml of the milk, rosemary and onion.  Bring the milk to a simmer and poach the haddock for 3-5 minutes.  Remove from the milk with a slotted spoon and set aside to cool.  Repeat this process by poaching the salmon and then the cod in the same milk.  When the fish is cool, remove the skin and flake the flesh into large chunks.  Sieve the poaching milk into a jug and add the rest of the milk, set aside.

4.  For the sauce, melt the butter in a large saucepan, add the flour and cook for 2 minutes to make a roux.  Pour in the milk from the jug and beat until you have a very thick sauce.  Beat in the cream and then remove from the heat.  Stir in the parsley, lemon juice and season to taste.

5.  Place the fish and prawns into a 2 litre pint baking dish.  Pour any remaining fish juices into the sauce and mix well.  Gently fold in the capers and chopped eggs and pour the sauce over the fish.  Cover with the mash and place in the oven to bake for 40-45 minutes or until the mash is golden brown.  Enjoy! 

* Cutlery -  Sophie Conran Rivelin for Arthur Price

Prawn & Chorizo Rice

Prawn & Chorizo Rice

A delicious, quick & easy dish to make!  Chorizo and Prawns are a match made in heaven!

Serves 4

Preparation time:  10 minutes

Cooking time: 20 minutes

Ingredients

1 tbsp olive oil

100g chorizo, diced

1 onion, peeled & finely chopped

3 garlic cloves, peeled & finely chopped

1 tbsp smoked paprika

250g basmati rice

1 x 400g can of chopped tomatoes

350ml chicken stock

Salt & freshly ground pepper

300g raw prawns

Large bunch flat leaf parsley, chopped

Preparation method

1.  In a large frying pan or wok heat the olive oil and fry the chorizo on a medium heat until it changes colour.  Add the onion and cook for 3 minutes or until softened.  Stir in the garlic and smoked paprika and cook for a further minute, stir continuously.

2.  Add the rice, tomatoes and stock and bring to the boil for one minute, season to taste.  Reduce the heat and simmer for 10 minutes with the lid on.

3.  Stir in the prawns and parsley, cover and cook for a further 5 minutes until the rice is tender.

4.  Serve in warmed bowls, enjoy!

Delicious Penne with Prawns

Delicious Penne with Prawns

Wonderful light & delicious penne with prawns, wine, tomato & crème fraiche – a fantastic combination!

Serves 4

Prep time: 15 minutes

Cooking time: 15 minutes

Ingredients

300g penne pasta

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 tbsp plain flour

1 tbsp tomato puree

1 lemon, juice only

1 small glass of wine

300ml fish stock

300g king prawns, cooked & peeled

3 tbsp crème fraiche

2 tbsp parmesan cheese, grated (plus extra for serving)

1 bunch of basil

Method

1.  Cook the penne as per packet instructions.

2.  In a large frying pan heat the olive oil and add the onions, garlic, celery and carrot and cook until soft.

3.  Add the flour and stir into the softened vegetables.  Add the tomato puree, lemon juice, wine and reduce.  Add the fish stock, bring to the boil and reduce then pass the liquid through a sieve and return to the pan.

4.  Bring the sauce back to the boil and add the prawns reduce the heat to a simmer until the prawns are cooked.  Now add the crème fraiche, penne and then stir in the parmesan and some basil leaves torn.

5.  Serve with a sprinkle of parmesan and basil, enjoy!

Seafood & Chorizo Spaghetti

Seafood & Chorizo Spaghetti

A wonderfully delicious pasta dish full of flavour & freshness – my boyfriend’s favourite!

Serves 2

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients

250g dried spaghetti

 2tbsp olive oil

2 garlic cloves, peeled & finely chopped

2 red chillies, finely chopped

150g chorizo, chopped into bite sized pieces

200ml dry white wine

2tbsp tomato puree

1 lemon, juice & zest

250g raw king prawns

400g mussels, cleaned

25g butter

Freshly ground pepper& salt

Small handful of fresh parsley, finely chopped

Method

1.    In a large pan of salted water cook the spaghetti until al dente.

2.    Meanwhile in a large frying pan heat the olive oil and then add the garlic, chillies and chorizo and cook for 2 minutes.

3.    Now add the wine and tomato puree and simmer for a few minutes until the sauce reduces slightly.

4.    Add the prawns and mussels, cover with a lid.  Shake the pan regularly and cook until they are cooked through, approximately 4-5minutes.

5.    Drain the pasta and add to the frying pan with half of the rocket, lemon juice and butter.  Mix through until the pasta is fully coated and the rocket has wilted, season to taste.

6.    To serve, divide between two warmed plates and top with lemon zest and a sprinkling of parsley, enjoy!

Chicken, Chorizo & Prawn Jambalaya

Chicken, Chorizo & Prawn Jambalaya

Chicken and rice is always a really satisfying combination - with the addition of a bit of spice, chorizo & prawns it becomes even better!  This has to be one of the best Jambalaya’s I have ever tasted.

Serves 4

Prep time: 20-30 minutes

Cooking time: 35 minutes

Ingredients

1tbsp olive oil

225g chorizo, roughly chopped

300g chicken breasts, cut into strips

50g butter

2 onion, roughly chopped

4 cloves garlic, roughly chopped

2 large red chilli, finely chopped

1 – 2 tsp jerk or Cajun seasoning

1 tsp ground cumin

1 tsp paprika

2 red pepper, seeds removed & roughly chopped

300g easy cook basmati rice

800ml water

½ tsp saffron strands, soaked in 1 tsp warm water

250g large raw king prawns, head and shell removed, deveined

Salt & freshly ground pepper

To Serve

Sour Cream

Method

1.    Heat a large frying pan or wok until hot, add the oil and the chorizo and cook for 30 seconds on each side until golden all over.  Remove from the pan with a slotted spoon and set aside.

2.    Add the chicken to the pan and cook for 6-8 minutes until golden all over.  Remove from the pan with a slotted spoon and set aside.

3.     Add the butter then add the onion and garlic and fry for 2-3 minutes, or until softened but not browned.

4.    Add the chilli and the spices and fry for 1-2 minutes or until the spices are fragrant. Now add the red pepper and fry until softened, 1-2 minutes.

5.    Add the rice and stir well so that it is coated in all the spices.  Add the water, saffron and the saffron water.  Bring to the boil then reduce to a simmer, cover and cook for 12-15 minutes or until nearly all the liquid has been absorbed and the rice is just cooked.

6.     Add the chicken, chorizo and prawns, cook for 4-5 minutes or until the prawns are cooked through.  Season to taste and stir carefully.

7.    Serve on warmed plates, with a good dollop of sour cream - enjoy!

Spaghetti with Prawns, Chorizo & Rocket

Spaghetti with Prawns, Chorizo & Rocket

A wonderfully delicious pasta dish full of flavour & freshness – my boyfriend’s favourite!

Serves 2

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients

250g dried spaghetti

 2tbsp olive oil

2 garlic cloves, peeled & finely chopped

2 red chillies, finely chopped

150g chorizo, chopped into bite sized pieces

200ml dry white wine

2tbsp tomato puree

1 lemon, juice & zest

250g raw king prawns

25g butter

2 large handfuls of rocket

Freshly ground pepper & salt

Method

1.    In a large pan of salted water cook the spaghetti until al dente.

2.    Meanwhile in a large frying pan heat the olive oil and then add the garlic, chillies and chorizo and cook for 2 minutes.

3.    Now add the wine and tomato puree and simmer for a few minutes until the sauce reduces slightly.

4.    Add the prawns and cook until they are cooked through.

5.    Drain the pasta and add to the frying pan with half of the rocket, lemon juice and butter.  Mix through until the pasta is fully coated and the rocket has wilted, season to taste.

6.    To serve, divide between two warmed plates and top with lemon zest and the remaining rocket, enjoy!

Prawns Margarita – marinated in Tequila, Lime & Salt

Prawns Margarita – marinated in Tequila, Lime & Salt

This is a delicious starter.  A summer favourite that is really easy to prepare, hassle-free entertaining!

Serves 4

Prep time: 5 minutes plus 3-4 hours marinating time

Cooking time:  5-7 minutes

Ingredients

400g raw king prawns, peeled

3 tbsp of tequila

2 limes, juiced

1 ½ tsp sea salt

1 ½ tbsp olive oil

3 cloves of garlic, peeled & finely chopped

A small handful of fresh coriander leaves, roughly chopped

Freshly ground pepper

Crusty bread to serve

Preparation method

1.  Place the prawns, tequila, lime juice and salt in a bowl, mix together and allow to marinate in the refrigerator for at least 3-4 hours.

2.  Heat a large frying pan, add the olive oil and chopped garlic, cook for 1-2 minutes.  Add the tequila juice, reduce for 1-2 minutes.

3.  Add the prawns, toss them around the pan until they are pink.

4.  To serve, place the prawns on serving plates, season with freshly ground pepper and scatter with coriander.  Serve with crusty bread to mop up all the gorgeous margarita sauce!

Linguine with Prawns, Chorizo & Rocket

Linguine with Prawns, Chorizo & Rocket

A wonderfully delicious pasta dish full of flavour & perfect for summer!

Serves 4

Prep time:  5 minutes

Cooking time:  10 minutes

Ingredients

400g dried linguini

3 tbsp olive oil

2 garlic cloves, peeled & finely chopped

2 red chillies, deseeded & finely chopped

100g chorizo, thinly sliced

400g peeled raw prawns

200ml dry white wine

2 heaped tbsp sun-dried tomato puree

1 lemon, zest & juice

2 handfuls of flat rocket

Sea salt & freshly ground pepper

Preparation method

1.  In a large pan cook the pasta in lightly salted water until al dente.

2.  Meanwhile, in a large frying pan heat the olive oil, add the garlic, chilli and chorizo frying for 2 minutes.  Now add the prawns and sauté them for 1 minute.

3.  Add the wine and tomato puree, allow and to simmer for a few minutes.

4.  Drain the pasta and add to the prawns and chorizo, squeeze in the lemon juice and add half of the rocket, season to taste.

5.  Divide the pasta between four plates and sprinkle with lemon zest and the rest of the rocket leaves, enjoy!

Fish Pie with Leeks, Smoked Haddock, Salmon & King Prawns

Fish Pie with Leeks, Smoked Haddock, Salmon & King Prawns

The most delicious fish pie, full of flavour – this has to be comfort food at its best!

Serves 4

Prep time:  10 minutes

Cooking time:  50 minutes

Ingredients

1 medium onion, peeled & quartered

1 bay leaf

125ml double cream

125ml whole milk

200g salmon fillet

200g smoked haddock fillet

15g butter

1 leek, trimmed and finely sliced

15g plain flour

Sea salt & freshly ground pepper

Small handful of flat-leaf parsley, chopped

180g peeled raw king prawns

Potato Topping:

400g potatoes, peeled & cut into chunks

40g butter, cubed

2 tbsp milk

1 egg yolk

50g mature cheddar cheese, grated

To serve:

Peas or Green Beans

Preparation method

1.  Place the onion in a pan along with the bay leaf, cream and milk and bring to the simmer.  Now add the salmon and smoked haddock and poach for 4 minutes.  Remove the fish from the pan and place on a plate, sieve the cooking liquor into a jug and set aside.

2.  In a large frying pan melt the butter and add the leeks, cook for 4 minutes until softened.  Add the flour and stir through for 1 minute.  Now gradually add the cooking liquor and stir through, simmer for 15 minutes stirring occasionally.  Season to taste and stir through the parsley.

3.  Meanwhile for the topping, place the potatoes into a pan of boiling water and cook for 15-20 minutes until tender.  Drain and mash with a potato ricer or masher until smooth.  Add the butter, milk and egg yolk, mix well and season to taste.

4.  Preheat the oven to 200°C/180°C Fan/Gas mark 6.

5.  Flake the salmon and haddock into the leek sauce and add the prawns.  Carefully stir through until fully combined.  Transfer to a 1.5 litre ovenproof dish and spoon over the mash and top with the grated cheese.

6.  Bake in the oven for 15-30 minutes or until bubbling and golden brown.  Allow to stand for a few minutes and serve with green beans or peas.  Enjoy!