Tag Archives: lunch

Prawn Bisque

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I’m what you might call an abstemious cook, thanks to Scottish genes from my paternal grandmother and waste not want not mentality from my mother, who spent the Second World War in Malta with strict rationing.

Throwing away food – unless it’s gone off – is something I can’t bear to do. A few tired looking vegies in the bottom of the fridge? In no time you can convert them into a delicious cream of vegetable soup. My kids tell me they’ve inherited this trait, so they must be strong genes.

On the shelves of a Bed and Breakfast in rural France I once found a very old hand-written recipe book. I copied out lots of recipes, including this delicious soup made entirely from prawn heads and tails. I had always hated throwing out juicy prawn heads and tails and since acquiring this recipe I don’t have to.

Next time you buy some big fat prawns – cooked or raw – save the heads and tails in a bag in the freezer and keep adding to them. For every kilo of prawns you usually end up with about half a kilo of heads and tails. I know there are rules about refreezing things, but if you use very fresh prawns and get them into the freezer ASAP you won’t have a problem. I’ve been doing it for years and I’m still here to tell the tale. If you prefer not to freeze them, you can always make the bisque straight away, but I never seem to have enough prawn heads when I have time to cook. The recipe isn’t all that time-consuming, but it’s not something I would do on a mid-week evening while trying to prepare dinner.

When you have enough in the bag and a quiet weekend make this scrumptious soup. It will keep in the fridge for 2-3 days, or can be frozen for several months. Freeze it without the cream, then add the cream when you thaw and reheat it. Serve it as a soup or as a sauce for scallops, fish, prawns or prawn-filled wontons.

Once when we were living in Chile we had a power cut which lasted two days. The only thing Matthew was worried about was getting the Prawn Bisque across town and into the custody of a friend whose freezer was still working.

This is one of my top ten recipes of all times – just as good as a seafood bisque seved in a top French restaurant – so do try it.

Prawn BisqueBetween 1kg and 2kg prawn heads and tails
125g butter
1 clove garlic, crushed
2 onions, chopped
1 cup flour
2-3 carrots depending on size, chopped
2 sticks celery, chopped
750ml white wine
½ cup brandy
1 cup tomato paste
Water
Salt and freshly ground black pepper to taste
500ml cream
To serve:
Cream
Croutons (optional)
Chopped parsley

With a sharp knife or cleaver, cut prawn heads in two. Heat butter in a very large heavy-based saucepan, add prawn heads and tails and cook, stirring, for about 5 minutes. Add onions and garlic and continue to cook, stirring until softened. Add flour and stir for a minute or two until cooked. Add carrots, celery, wine, brandy, tomato paste, salt and pepper and enough water to cover everything.

Simmer covered for between one and one and a half hours, stirring often (especially the bottom so it doesn’t stick), pushing down with a potato masher to help remove all the flavour from the prawns and topping up the water level as it evaporates.

Strain soup through a sieve in batches, pressing down hard on solids then discarding them. To serve, reheat with cream. Adjust seasoning and serve garnished with a swirl of cream, croutons (if using – I didn’t in the photo) and chopped parsley.

Serves 12

Notes:

  • To make a hearty main course soup, serve in large bowls and add cubes of oven roasted pumpkin, whole cooked prawns, chopped parsley and croutons.
  • Before adding cream you can freeze this soup in one container. To serve, thaw, reheat with the cream and adjust seasoning.
  • You can also freeze it in several smaller plastic containers to use as a delicious sauce with home-made seafood ravioli, pan fried white fish or scallops.

Potato Cakes with Smoked Salmon & Sour Cream

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Over the years I’ve tried lots of recipes for potato cakes, latkes and rostis. Some used whole eggs and plain flour, while others used none of the above. None of them have ever quite hit the mark.

This recipe, based on one from Yotam Ottolenghi, uses egg whites and cornflour and from now on I won’t use any other. He uses a combination of grated potatoes and parsnip, but I used all potatoes and they were delicious. Ottolenghi says to use Desiree potatoes. I used Kipflers from the garden, because that’s what I had, and they worked well.

Serve one potato cake as a starter, or two as a light lunch or supper, perhaps accompanied by a cucumber salad. The potato cakes are best served immediately, but you can make them ahead and reheat them briefly in a hot oven.

Potato Cakes with Smoked Salmon & Sour Cream500-600g peeled potatoes, coarsely grated
2 egg whites
1 rounded Tbs cornflour
1 tsp salt and freshly ground black pepper
2 Tbs snipped chives
40g butter
4 Tbs vegetable oil
To serve:
Smoked Salmon
Sour Cream
Chives

Tip grated potatoes onto a clean tea towel, draw in the sides and squeeze to remove as much moisture as possible. Place potatoes in a bowl with the egg whites, cornflour, salt, pepper and chives and mix well.

Heat half the butter and half the oil in a medium non-stick frying pan. Make three or four potato cakes using about 3 Tbs of mixture for each and about half the mixture. Cook for 2-4 mins each side over medium heat, or until golden brown and cooked through. Drain on paper towels and keep warm in a low oven. Add remaining butter and oil to the pan and make three or four more potato cakes.

Serve potato cakes (one or two per person) topped with smoked salmon, sour cream and a couple of chives.

Makes 6-8 potato cakes

Spanish Tomato and Jamon Salad

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This colourful salad is perfect for late summer entertaining, when tomatoes are at their best and you may have some in the garden.

Spanish Tomato and Jamon Salad250g baby tomatoes (preferably some red, some yellow)
4 slices Spanish Jamon or Prosciutto
About 16 black olives, stoned if preferred
½ red onion, thinly sliced
Basil and flat leaf parsley to garnish
Dressing:
1 Tbs sherry or red wine vinegar
2 Tbs Extra Virgin Olive Oil
1 small clove garlic, crushed
Salt and freshly ground black pepper to taste

Halve tomatoes and arrange on one shallow serving dish or 2 individual plates.

Cut jamon slices into about 4 pieces and arrange in between the tomatoes. Scatter with the olives and onion. Shake dressing ingredients in a jar and drizzle over. Garnish with the torn basil and parsley leaves and serve with crusty bread.

Serves 2 as a starter or 4 as a side dish

Variation: add some cubes of Spanish manchego cheese. Or feta or goat’s cheese.

Zucchini Spaghetti

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Make healthy low-carb “spaghetti” from zucchini, carrots and other vegetables using a Zyliss Julienne Slicer/Peeler. This gadget is really easy to use as you can see from this you tube video. In Canberra you can buy them at the Essential Ingredient.

To serve as a vegetable, stir-fry quickly in a frying pan in a little oil or butter then add seasoning, herbs and maybe a dollop of sour cream. Or use the “spaghetti” in salads or to make this delicious stir fry with prawns.

Zucchini Spaghetti with Prawns

4-6 medium to DSCF0878large zucchini (courgettes)
⅓ cup olive oil
2-3 cloves garlic, crushed
1 tsp dried chilli flakes) or use some fresh chilli
Salt and freshly ground pepper
400g peeled green prawns, tails intact (weight after peeling)
¼ cup lemon juice
¼ cup finely chopped parsley
To serve:
Extra Virgin olive oil
1 small red chilli, de-seeded and finely sliced

Heat oil in a large frying pan or wok on medium-high heat. Add garlic, chilli, salt and pepper and cook stirring for a minute. Add prawns and continue to cook, stirring, for 3-4 minutes or until prawns turn pink and are nearly cooked. Add the “spaghetti” and continue to stir fry for a minute or until prawns are cooked and spaghetti is ” al dente ” Add parsley and serve drizzled with a little oil and garnished with a little extra chilli.

Serves 4

Smoked Salmon with Mango & Avocado

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My Swiss friend Esther served this simple but delicious starter for a ladies lunch she hosted. You can use smoked salmon or smoked trout and the recipe is easy to halve for two people. Served with a rocket salad and some crusty bread it’s enough for a light lunch.

Smoked Salmon with Mango & Avocado2 ripe but firm avocados in 1cm dice
1 spring onion (white part and a bit of the green), finely chopped
2 tsp fresh coriander, chopped
Juice of 1 lime or half a lemon
2 ripe but firm mangoes in 1cm dice
1 small red chilli, seeds removed, finely chopped
Salt and freshly ground black pepper to taste
4 slices smoked salmon or trout
To serve:
Lemon or lime wedges
Fresh chives
Extra Virgin olive oil

Arrange four stacking rings on serving plates. Mix avocado with spring onion, coriander and lime or lemon juice. Season to taste then divide among the stacking rings and press down firmly with a spoon. Mix mango with chilli, place on top of the avocado and press down. Top each serving with a slice of smoked salmon or trout. Remove stacking ring then garnish plates with a lemon or lime wedge, a couple of pieces of fresh chive and a drizzle of olive oil.

Serves 4

Maggie’s Roast Tomato & Pepper Soup

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My friend Maggie made this delicious soup when we were staying with them last year in L’Etang la Ville near Versailles on the outskirts of Paris. Apart from the roasting time, it’s quick to make and with some nice crusty bread – either fresh or toasted – it’s enough for a light supper or lunch. A stick blender is ideal for making this kind of soup where you don’t want it completely smooth.

Maggie's Roast Tomato & Pepper Soup2 large red peppers (capsicums)
4 large ripe tomatoes, or 6 medium, halved
2 red onions, peeled and quartered
1 small red chilli
4 cloves garlic, peeled
2 Tbs olive oil
Salt and freshly ground black pepper
1 litre vegetable or chicken stock
1 Tbs sugar
1 Tbs tomato paste
To garnish:
Sour cream or crème fraîche
Chopped fresh basil or pesto

Preheat oven to 180ºC. Remove seeds from peppers and cut into large chunks about the same size as the tomato halves. Place in a bowl with tomatoes, onions, garlic and chilli, both left whole. Add oil, salt and pepper and mix to coat well.

Line a large baking tray with foil and tip the vegetables onto it, spreading them out into a single layer and drizzling with any oil left in the bowl. Roast for 45 mins until starting to brown a bit at the edges. Tip into a large saucepan. Add stock, sugar and tomato paste. Bring to the boil then blend with a stick blender. If you don’t have a stick blender cool the soup a bit and blend in a normal blender then return to the pan. Adjust seasoning to taste and bring to the boil. Serve garnished with sour cream or crème fraîche and some chopped fresh basil or a swirl of pesto.

Serves 4-6

Remar’s Broccoli, Bean & Nut Salad

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On a recent trip to Denmark we spent a couple of nights with our dear friend Remar Sutton. During the European summer Remar lives in a delightful thatched cottage in the grounds of Ledreborg castle. When the weather in Denmark starts to get nippy he moves to his other abode in the British Virgin islands, for the winter months.

Born in south Georgia USA, Remar is softly-spoken with a charming Southern lilt. So far he has led a full and very interesting life and I can’t see him slowing down any time soon. Washington post columnist, author, consumer and privacy rights advocate, he’s currently, amongst other things, Pro Bono Chairman of the Foolproof Financial Literacy Initiative. This scheme provides free and independent consumer and financial advice to young people and adults, to help them make sound financial decisions and avoid scams and fraud.

Remar regularly entertains eclectic groups of about 30 guests, ranging in age from late teens to nonagenarians. Having a zest for life and an opinion seem to be the only prerequisites for being invited.

DSCF0722DSCF0723The flickering citronella torches lining the paths and surrounding the protected sunken garden showed people the way. Bottles of wine and glasses were lined up, so guests could help themselves.

Remar is a seasoned host and has his culinary repertoire down to a fine art. Tender barbecued pork fillets were sliced and accompanied by colourful platters of asparagus spears and fresh mango slices. Crusty bread, a crock of Danish butter, steamed rice and Remar’s delicious Broccoli, Bean and Nut Salad completed the main course, with fresh blueberries and cream for dessert. The secret to feeding a crowd is to keep it simple.

Some of the guests sat outside and ate under the stars. Others found a spot in one of the two hexagonal glass atriums, where it was warmer. After coffee the evening grew cooler and some of the older guests set off to drive back to Copenhagen. The remaining few sat around the blazing fire pit, wrapped in shawls to keep the chill off our backs. The conversation was lively as we put the world to rights until the wee hours.

Remar’s Bean and Nut Salad makes enough to feed a crowd, but it’s easy to halve or quarter the quantities. It keeps in the fridge for up to four days, so any leftovers won’t go to waste. The recipe is fairly flexible, allowing you to adjust it according to what you have available. Pick your favourite nuts, including some cashews, for the nut mix.

Remar's Bean and Nut Salad6 cups broccoli florets (small ones no bigger than 2cm)
Salt and freshly ground black pepper, to taste
1 can sweetcorn kernels, drained (or use frozen or fresh kernels)
2 cans red kidney beans, drained and rinsed
2 cans firm white beans, drained and rinsed
1 can chick peas, drained and rinsed
4 cups mixed nuts
2-3 cups raisins or sultanas
2 cups dried cranberries or Goji berries
2 cups pomegranate seeds (if available)
Dressing:
¼ cup Extra Virgin olive oil
¼ cup Balsamic vinegar, preferably white
1 Tbs sugar

Cook broccoli in a covered bowl or in a plastic bag with a tablespoon of water for 2 minutes on High, then drain and season generously with salt and pepper. Mix all ingredients together except for pomegranate seeds and shake dressing in a jar.

Mix dressing into salad then cover and refrigerate for several hours for flavours to blend. If preferred add the nuts just before serving, but Remar says they are nicer when they’ve absorbed some of the flavours. Tip salad into serving dish and top with the pomegranate seeds.

Keeps in the fridge for up to 4 days.

Serves at least 20

Seafood Coleslaw

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I never travel without a small notebook in my bag, so I can make notes when I eat anything tasty or unusual. Dissection on the plate is usually enough to work out the main ingredients. This is my take on a delicious salad we ate at a café at Copenhagen airport last month. Light, healthy and summery, this recipe ticks all the boxes.

Seafood sticks or seafood extender as they are also known is something I rarely buy. I know they’re totally artificial – by which I mean they’re made from an inexpensive white fish and don’t contain any seafood –  but they work quite well in this recipe. If preferred use double the amount of chopped prawns. You can also substitute lobster (crayfish) or crab meat.

Seafood Coleslaw
About 6 cups finely shredded white cabbage
3 spring onions, sliced thinly on the diagonal
1 large apple, cored, thinly sliced, then cut into fine julienne
1/3 cup sesame seeds
1/3 cup flaked or slivered blanched almonds
150g seafood sticks (seafood extender)
350g large cooked prawns
¼ cup olive oil
1 Tbs cider vinegar or lemon juice
1 tsp sugar
1 tsp Dijon mustard
Salt and freshly ground black pepper to taste
½ cup pomegranate seeds (see note below)
Extra virgin olive oil

Place cabbage, spring onions and apple in a salad bowl. Place sesame seeds and almonds in a dry frying pan and stir over moderate heat until very lightly toasted. Cool then add to the salad bowl.

Peel all the prawns, leaving the tail and head on four (just remove shell from body) to use as garnish and slicing the rest – not too small. Cut seafood sticks into julienne. Shake oil, vinegar or lemon juice, sugar, mustard and seasoning in a jar then add to salad and mix well. Taste and add more salt or pepper if necessary. Divide salad between four individual plates. Arrange one whole prawn on each serving and sprinkle the pomegranate seeds around. If liked drizzle with a little extra virgin olive oil.

Serves 4

Note: Fresh pomegranates are only in season for a very short time, so I used pomegranate seeds from Costco which I had frozen. I sprinkled them on when they were still frozen as they thaw very fast and I didn’t want them to go mushy. You could substitute dried cranberries, for that splash of red.

Spanish Eggs with Jamon

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The Parlour Wine Room in New Acton Canberra has a great lunch menu at the moment where you can choose a main course from a selection of about half a dozen options for just $16, including a glass of wine or beer. I chose Spanish Eggs and it really hit the spot. The servings were quite large – I think there were 3 or 4 eggs per serve – so I have cut back a bit in my version. If you’re hungry this recipe will serve two rather than four.

Jamon is the Spanish word for ham and usually refers to dry-cured hams. Substitute Italian prosciutto or German black forest ham. I used the latter from Aldi.

Spanish Eggs with Jamon1 large onion, peeled, halved and sliced
4 red capsicums, seeds removed and sliced into strips
¼ cup olive oil
Salt, pepper and a pinch of sugar
8 eggs
8 slices Spanish jamon (prosciutto or black forest ham)
4 slices sourdough bread, toasted and buttered
Maldon sea salt and freshly ground black pepper

Heat oil in a frying pan and add the onions. Fry gently until softened then add the capsicum strips. Continue to fry gently for 15-20 minutes, stirring often. Add half a cup of water and continue to cook until the liquid has evaporated and the mixture is soft. Can be pepared to this stage and kept in the fridge until needed.

Preheat oven to 180ºC. Divide onion and capsicum among four individual oven-proof shallow dishes. Break two eggs into each dish and top with the ham, cut with scissors into pieces about 2-3 cm long.

Bake for about 8 minutes, or until eggs are set and ham is crispy. Season with salt and pepper. For a low carb meal skip the toast!

Serve with buttered sourdough toast on the side.

Serves 4

Stuffed Eggplants

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If I had to become a vegetarian I would eat a lot of eggplant as it’s definitely the “meatiest” of all the vegetables – very filling and satisfying. This recipe comes from Yotam Ottolenghi and is delicious served warm or at room temperature.

Stuffed Eggplants2 cloves garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli flakes or powder
½ tsp salt
½ cup olive oil
2 medium eggplants
150g fine cracked wheat (bulgar)
50g sultanas
2 Tbs chopped fresh coriander
2 Tbs chopped fresh mint
2 Tbs pitted green or black olives, halved
2 Tbs flaked almonds or pine nuts
2 Tbs finely chopped preserved lemon skin (from specialty shops)
3 spring onions, chopped
1½ Tbs lemon juice
To serve:
Greek yoghurt
Olive oil
Chopped coriander

Preheat oven to 200ºC. Mix garlic, cumin, coriander, chilli, paprika, salt and about two thirds of the oil. Cut eggplants in half lengthwise. Score flesh with deep diagonal criss-cross scores being careful not to cut through the skin. Spread spice mix evenly over the eggplants then bake 40 mins or until completely soft. Meanwhile cover cracked wheat with boiling water and leave for about 20 mins. Soak sultanas separately in some warm water for about 10 mins.

Drain sultanas and cracked wheat and place in a bowl with the remaining oil, herbs, olives, nuts, spring onion, lemon juice and preserved lemon. Season to taste..

Serve eggplants warm or at room temperature. Arrange on serving dish and spoon over the cracked wheat mixture, allowing some to fall over the sides. Garnish with a dollop of yoghurt, a drizzle of oil and some coriander.

Serves 4