More Prawns

I have one courgette plant growing in a big pot, so far I've had about 5 courgettes.  I picked a couple on Friday night and sauted them with garlic and a red pepper.

I don't normally buy this sort of ready prepared rice, but had bought it for our self-catering holiday and in the end we didn't use it.  I thought it would be ideal for a quick supper dish.  I cooked up a small amount of ordinary basmati rice and added it, as the packet wouldn't have provided enough for 3 people.

I added a bit of tomato puree, some sweet chilli sauce, some prawns and quartered tomoatoes.

It was very quick and tasted good.

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Related Videos :below I show related videos and not so related to this article.

Title: How To Make Prawns wrapped in Parma ham with Crémant de Bourgogne wine

From the websites http://www.howto.tv and http://www.discovertheorigin.co.uk

In the following video top chef Konrad Inghelram and Sommelier Alexis Meszoly share Quaglino's secrets for making the most of authentic ingredients

Whether you have been fortunate enough to sample some of Quaglino's delicious dishes at the restaurant or not, one thing is clear -- head chef Konrad Inghelram is passionate about selecting authentic ingredients. This is what gives every dish at Quaglino's its unmistakable signature of quality.

So what if you want to recreate a touch of that at home?

The easiest way of knowing that you are using the best products and ingredients is by making sure you are getting the real deal from the certified region of origin, like Parma Ham from Parma or Port from the Douro Valley in Portugal. Make sure you check for the PDO, AOC or DOC mark on products such as Burgundy wines, Port and Douro Valley wines, Parma Ham and Parmigiano-Reggiano cheese to ensure that you will be rewarded with excellent quality.

To show you how much of a difference using authentic ingredients can make to your cooking, Konrad has joined with Discover the Origin to create a fabulous and simple dish that is sure to become a firm favourite in your culinary repertoire.

And to make sure you are getting the most out of your dishes with the correct wine match, Sommelier Alexis Meszoly has also come on board to show us how an authentic wine can enhance your dining experience.

In the following video Konrad cooks up a very special Parma Ham-wrapped prawn dish while Alexis matches the dish with a mouth watering Crémant from the Burgundy region.

For more information visit http://www.discovertheorigin.co.uk

Title: Moroccan inspired prawn & spinach Tangiers (حلال)

Ingredients
•100g fresh uncooked prawns
•2 large-handed grabs of large spinach leaves
•2 fat vine tomatoes
•1 garlic clove
•1 level tsp cumin seeds
•3tbsp olive oil
•Juice of ¼ small lemon
•Flaked sea salt and ground black pepper
•1 small frying pan
Method

1. Get each prawn ready by peeling the shell away. Make an incision down the back and hoick out the black intestine and discard. Roughly chop the prawns and put to one side.
2. Wash the spinach free of beasties, by all means life-guarding any that appear to be poor swimmers. If the stalks are particularly fibrous, snap them off and discard. Bunch up the spinach and chop it roughly.
3. Cut the stalk base from each tomato, criss-cross the other end and cover in just-boiled water for 30 secs. Tip away the water and peel off the skins. Chop the tomatoes roughly, but not too large, taking care to save the seeds and juice. Peel and finely chop the garlic.
4. Take the frying pan and dry-fry the cumin seeds over a medium heat until their aroma comes to the nose, by which time they will be nicely toasted. Now add 2tbsp of the olive oil, followed quickly by the spinach. It will crackle and pop as you add it. Turn in the pan, adding fresh leaves as you go until it is all in and wilted.
5. Now add the tomatoes, garlic, lemon juice and a good amount of salt and black pepper. Cook together fairly rapidly, stirring occasionally, making sure that the contents don't stick and burn. You want to get rid of an obviously watery appearance without drying out the dish. Transfer to a bowl and, without washing out the pan, add the remaining oil, then return the pan to a medium-high heat.
6. Fry the roughly chopped prawn meat briskly until opaque and a little golden (a couple of minutes or so). Flop the spinach and tomato mixture back on top. Cook until bubbling and serve immediately in the Moroccan style with warm white rolls and mint tea.