oliveoilandlemon

recipes for a healthy life

Coconut Prawns with Orange Dipping Sauce

Who can resist prawns? – I know I love them, just not the price. I have made a similar recipe before but this marmalade dipping sauce for me works better than else. You need the biggest prawns you can get for this recipe, don’t bother if you only have the tiddlers. This is such a moreish dish so be prepared for a scramble for the last one. If you are living in Dublin, Can I recommend the Asia Market – I often buy the frozen prawns there especially if I’m making this for a gang.

OO&L Coconut Prawns

Coconut Prawns with Orange marmalade dipping sauce
Serves 4-6

4oz coconut flakes
6oz bread crumbs – I use panko but use normal if you cant get it
Salt and freshly ground black pepper
4 oz plain flour
2 eggs, beaten
24 large prawns, peeled and deveined
Vegetable oil, for frying

4 heaped tbsp marmalade
1 tbsp dark rum
Pinch of chilli flakes

In a large bowl, combine coconut and the bread crumbs and season with salt and pepper.
Place flour, eggs, and bread crumb mixture into 3 separate bowls.
Dredge the prawns in flour, followed by egg finally, coat liberally with the bread crumbs.
(This order is important, as I have learnt!)
Lay them on parchment until ready to fry.
Ban all kids from the kitchen, then heat several inches of oil to 350 degrees F in a heavy bottom pot.
Fry the prawns in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd and drain on kitchen roll.

For the Dipping Sauce: heat the marmalade in a small saucepan over low heat. Add the rum and add a few pinches of chilli flakes if you want some heat. Cook for a minute or two and serve with the prawns.

Summer Veg Carbonara

We are just back from a visit to Lake Garda, stunning scenery, amazing food and 12 days of work free bliss. I have a dream that some day I might spend more of my days enjoying La Dolce Far niente but in the meantime the memories of stunning scenery, delicious food, local markets as well as the extra few pounds and 23 mossie bites I brought home with me, live on.

The markets in Verona were full of courgettes and various other squash which inspired this recipe for a summer time carbonara. Use a gluten free pasta if you can as the flavour of the vegetables and the carbonara sauce more then mask the slightly sluggish taste of the pasta.

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Summer vegetable carbonara
Serves 4-6
6 slices of pancetta cut into 1/2 inch pieces
3 tbasp extra virgin olive oil
2 Tbsp finely chopped shallot
1 clove of garlic peeled chopped and mashed
8 oz courgette or other squash of choice cut into long slices about 2″ each
1 large red pepper deseeded and cut into long strips
4 oz mascarpone whipped and loosened with a further 4 tbsp olive oil
1oz Parmesan grated
1 lb Spaghetti or Linguine – preferable gluten free

Bring a large pan of well salted water to the boil.
Cook the pancetta over a medium heat until crisp about 5 minutes.
Pour off most of the fat which renders, add 2 tbsp oil and cook shallot and garlic until they soften about 5 minutes.
Add the peppers and courgette and cook, stirring occasionally until tender.
Season well, remove from the heat and keep warm.
Cook the pasta according to instructions until al dente.
Drain reserving some of the pasta water and put the pasta back into the pasta pot.
Add the peppers and courgette and gently mix toegher.
Add the mascarpone mix and using 2 large forks bring the pasta and veg through the mixture.
Add some of the reserved pasta water to loosen, add the grated Parmesan and bring to the table to serve.

Limoncello Icecream with Lemon Coconut cakes

OO& L limoncello &  lemon coconut friands

We are in Italy hence it has to be lemons. My Limoncello recipe from here formed the basis of this delicious limoncello ice cream served with these Gluten Free Lemon and Coconut cakes. They are so easy – literally put everything in a bowl and beat. It can be made in a round or loaf tin and cut if you don’t have the little silicone molds I used.

Makes a 7″ round or 1lb loaf cake or about 12 mini cakes

Lemon Coconut Cake
4oz soft butter
5oz sugar
6oz gluten free self raising flour mix
1 Tsp baking powder
1 tsp xantham gum
2 large eggs
2oz coconut
Rind of a lemon
A few tablespoons of milk or almond milk if you dont like dairy milk

Oven at 170C

If using a round or loaf tin, lightly grease and line with paper
Add all the cake ingredients into a bowl and beat well for about 2 minutes until everything is smooth and well blended with no lumps.
Bake in the preheated oven for about 35 minutes for the full cake or about 12-15 minutes with the mini molds. It is cooked when it is shrunken slightly from the sides and springs back when pressed lightly.
Stir the juice of a lemon with 2oz of castor sugar and pour over the cake(s) while still warm. When cool, turn out and serve with the ice cream or even with a little glass of the Limoncello itself :). And you know what, if you don’t have any limoncello, the recipe works just as good without!.

Limoncello Ice Cream

1 Vanilla pod – split
1 pint cream
4fl oz milk
4oz sugar
6 egg yolks
60ml limoncello

Scrape the seeds out of the vanilla pod
Add cream, milk and vanilla pod and scraped out bean seeds into a pot with the sugar and warm gently until the sugar has dissolved. Whisk egg yolks in a bowl just enough to break them up.
Add about 1/3 of milk cream mix into the eggs whisking constantly. Add back into the saucepan containing the rest of the milk cream mix.
Cook this over a low heat stirring constantly with a wooden spoon until it thickens slightly and coats the back of a spoon. Keep the heat low or it will curdle. Pass the mix through a strainer, add the vanilla pod back into it and leave it to cool. Refrigerate until the custard is well chilled, remove the vanilla pod, add the limoncello and churn the mix in your ice cream machine.

Summer in the City

A quick trip to NYC to visit my sister in law was a real treat, summer had arrived there, our little one was safe in the care of her Auntie and we were free to wander the streets, enjoy great restaurants, explore the city, meet some mad locals, enjoy drinks at any hour of the day or night and generally feel like we were free and single again.

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Now home, summer has arrived here and eating outdoors is my greatest treat. The butcher in Fallon and Byrne has introduced me to Bavette which is a great cheaper meat option for cooking on the griddle or Barbie. Marinate overnight and carve against the grain this delicious cut of meat has become a favourite in our house. Serve with a Tomato Salad with Basil Pesto or my favourite Bloody Mary version and you have a super easy meal full of summer flavour.

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Herb Marinated Bavette / Flank Steak
1 bavette or flank enough for 4 (ask butcher to leave in 1 piece)
1 handful each of fresh rosemary and thyme chopped
100ml olive oil
3 cloves garlic chopped and mashed

Mix the herbs oil and garlic
Lay the meat in a shallow dish and pour over the marinade ingredients
Into the fridge, preferably over night
Cook to desired donenes, Cut into slices and serve with tomato salad

Bloody Mary Tomato Salad
1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided
2 cups small tomatoes of choice halved
1 cup chopped celery (young inner stalks)
2 tbsp capers
1 Tsp horseradish paste
2 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauces (I use Frank’s)
1/2 teaspoon celery seeds
1 tsp brown sugar or coconut palm sugar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and capers.
Whisk remaining 2 tablespoon vinegar, horseradish, worcester, hot pepper sauce and fennel seeds. Slowly whisk in oil. Season Add to bowl with tomato mixture; toss to coat. Season with salt and pepper and the brown sugar as required.

Simple Summer Veg

This is the 3rd year that I have harbored dreams of growing our own, of being able to say ‘These veg?, oh yes they came from garden, dreams sadly almost dead , dashed thanks to the army of slugs which attack my little patch every evening, multiplying themselves by factors beyond my mathematical ability and seemingly immune to the pots of beer and slug pellets I try dispel them with. I’m inundated with suggestions but I do draw the line at the person who suggested I go out each evening with a garden scissors and snip the buggers – even I couldn’t bring myself to do that.

So, instead I shop and bypass the more wintery vegetables in favour of lighter summer styles which are in abundance right now – (someone has solved the slug problem and I just need to know their secret). These recipes are full of summer flavours, light and easy to eat whether with fish or meat. Perfect outdoors eating and quick to prepare so you can get out in the garden after work. The spice butter and pomegranate molasses are staples in my house and they are great to add a little interest to salads and vegetables. And so, while I don’t have any produce from my own garden,I did at least get the chilli from my plant on the windowsill which the slugs haven’t worked out yet how to reach.

Griddled Bok Choi with Spiced Butter
Serves 2-3 people
2 Heads of Bok Choi – wash and keep root intact
2 oz butter
1 tbsp Ras El Hanout spice mix or any dried spice mix you like to use
Drizzle of olive oil
Salt and pepper

Trip the top leaves from the bok choi, roll up like a cigar and shred, then set aside
Cut the remaining bok choi into 1/4’s keeping root intact so it does not fall apart
Mix the butter, oil and spice until it is soft and spreadable
Season the cut sides of the bok choi then spread with the spice butter
Heat griddle pan until very hot (Open all the windows)
Place the bok choi cut side down on the pan and cook until lovely and golden, with griddle marks then flip over and continue to cook on the other side until almost tender with a little
bite. Remove from the pan to a service plate.
Add the shredded leaves with a drizzle of oil and flash for a minute on the pan then remove to the serving plate.
A final dash of seasoning and serve.

Tomato and Green Bean salad with Pomegranate dressing

4 ripe tomatoes deseeded and finely diced
1 red onion finely diced
1 red chilli deseeded (if you wish) and finely diced
2 handful of green beans, blanched for 3 minutes and chopped into small pieces

Dressing
1 tsp sumac
1 tbsp pomegranate molasses
4 tbsp olive oil
2 tbsp red wine vinegar
Salt and Pepper

Combine all the dressing ingredients and mix well.
Add all the vegetables to a bowl and cover with the dressing and leave for about 15 minutes for the flavour to develop. Taste and adjust for seasoning then serve.

garden corner

chilliplant

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