One list, five meals: Rice with Broad Beans and Prawns

Saturday, April 07, 2012

MONDAY

Rice with Broad Beans and Prawns
Serves 4

Rice for 4
Stock, enough to cover the rice
200g of broad beans, pods removed
A generous dash of olive oil
6 cloves of garlic, finely chopped
1 onion, very finely chopped
A handful of thyme, finely chopped
400g of prawns

Cover your rice with the stock and leave to bubble away over a medium heat until cooked. Drain.

Boil the broad beans for about 2 minutes in lightly salted water, then drain and pour into a bowl of cold water.

Drain and peel off the skins.

Heat the oil and sauté the onion until it is turning translucent then add the garlic and thyme and fry until the garlic is starting to change colour.

Add the prawns and continue frying until they are almost cooked; tip the broad beans into the pan for the last few minutes until they have softened and the prawns are cooked through.

Stir the contents of the pan through the rice and serve.

TUESDAY

Rosemary Chicken with Jasmine Rice
Serves 4

Jasmine or basmati rice for 4
A dash of olive oil
4 cloves of garlic, halved
A very generous handful of rosemary, still on the stalk
4 chicken breasts on the bone
175 ml white wine
Put the rice on to boil in lightly salted water, drain when cooked.

Heat the oil in a large frying pan and add the garlic and sprigs of rosemary.

Once they start to sizzle add the chicken until brown on all sides.

Season and then add the wine, cover and simmer for 30 minutes until the chicken is cooked through.

Serve with the rice on the side.

WEDNESDAY

Tomato Bruchetta with Ham and Cheese
Serves 4

3 tbsp of semi sun-dried tomatoes
A handful of basil leaves, finely chopped
8 slices of good bread
8 slices of soft cheese large enough to cover the bread, something along the lines of Ardrahan Cheese
8 slices of thinly cut ham
About 32 cherry tomatoes
Watercress or other small leaves to garnish

Chop the semi sun-dried tomatoes very finely.

They usually come served in oil, try and retain this so that you have a nice, moist paste. Stir through the basil and add black pepper.

Place your cherry tomatoes on a baking tray and place under a medium grill for about 8 minutes until they have softened.

Remove and season.

Spread the semi sun-dried tomato paste onto the bread and cover with the cheese.

Place under the grill for a few minutes until the cheese has melted.

Place the ham onto the bread and top with the grilled tomatoes.

Sprinkle with watercress or some more chopped basil.

THURSDAY

Clonakilty Black Pudding Salad with a Boiled Egg on top
Serves 4

2 tbsp of olive oil
½ tbsp of cider vinegar
1 small tsp of wholegrain mustard
1 small tsp of honey
300g of black pudding, sliced
4 eggs
A handful of almonds, toasted — optional
Mixed leaves for 4
Baguette to feed 4

Whisk the oil, vinegar, honey and mustard together until the mixture looks creamy.

Set aside. I sometimes add a little drop of vanilla essence to the dressing instead of the mustard for a nice soft note.

Grill the black pudding and set aside until cool.

Soft boil your eggs. Peel and cut into quarters once they are cool enough.

Toss the leaves in the dressing and crumble the black pudding through the leaves and divide onto four plates.

Sprinkle with the almonds. Set the quarters of slightly runny egg on top of each salad and sprinkle with a little salt. Serve with the bread.

FRIDAY

Tofu with Red Pepper and Mushroom in a Sesame Dressing
Serves 4

Rice for 4
A generous dash of sesame oil
4 cloves of garlic, finely chopped
300g of firm tofu, cut into bite size pieces and drained
1 red pepper, de seeded and chopped
A large handful of mushrooms, chopped
1 tbsp of light soya sauce
3 tsp of honey
A handful of sesame seeds, toasted

Put the rice on to boil in lightly salted water. Drain when cooked.

Heat the sesame oil and fry the garlic until it is just about to change colour.

Turn up the heat and add the tofu, red pepper and mushrooms to the pan.

Stir fry these for about one minute then pour in the soya sauce and honey.

Continue frying for another minute until the tofu is cooked through but the vegetables still have some bite.

Taste and then add the sesame seeds. Serve with the rice. Home