Preparation 15 - 20
minutes (bit longer depending on your
prawn peeling speed!)
Cooking 10
minutes
Serves 4
Ingredients
Mix together and prepare
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
1 teaspoon Ground Fennel
½ teaspoon Smoked Paprika
¼ teaspoon Ground Turmeric
also use
Splash Australian Olive Oil
2 tablespoons butter
1 kg King Prawns – then peel and de-vein
1 – 1 ½ good quality
Chorizo – thinly sliced or diced if preferred
2 small Red Onions – finely sliced
¼ pumpkin cut into
small cubes part - cooked prior to use
½ cauliflower – cut into small florets (not too tiny)
and part
- cooked prior to use
½ capsicum – finely sliced
1 cup of frozen peas – allow to thaw a little
Good handful baby spinach leaves
3 tablespoons Raisins
These are pre-soaked in the Sherry
Dash of good sherry (dry or .. I used Olo Rosso)
1 tablespoon flaked almonds – toasted
Fresh fennel fronds – finely chopped or use dill or even a little chopped parsley
Salt and Pepper to taste
Method
Sear the prawns. Remove from heat and keep warm.
Heat a little olive oil and the butter in a wide frypan over
medium heat.
Add the onions then add the part-cooked cauliflower and
capsicum tossing to cook.
Sprinkle over the spices then mix through the pumpkin and
chorizo.
Add the peas and soaked raisins.
Toss the prawns in to warm through.
When the pumpkin is cooked and cauliflower still has a little
bite -
remove from heat.
Stir the spinach leaves through to wilt slightly.
Taste and add salt and pepper to your taste.
Arrange on serving plate and scatter over some of the fresh
fennel and the toasted almonds
TIPS AND HINTS if you forget to pre-cook the cauliflower and
pumpkin, just sauté them first prior to adding remaining ingredients.
Enjoy! Colleen
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