Tag Archives: garlic

Festive Feasting with Pork 360: Stuffed Porchetta

20 Dec

Moist porchetta stuffed with spinach & ricotta (photography by Tasha Seccombe)

It’s almost Christmas and some of us will have the privilege and joy of preparing a beautiful roast for our family and friends on this special day. A stuffed roast is even more festive in my opinion, and the Italians do it best with a traditional porchetta. Porchetta simply refers to a savoury, moist, fatty, boneless cut of pork that is rolled and roasted – perfect for stuffing beforehand and cutting beautiful rounds when cooked.

I recently developed six new recipes in collaboration with Pork 360 (this one’s number four). It’s a quality assurance and traceability certification – a guarantee to both the consumer and retailing sector that the producer has a consistent production process that complies with minimum standards and ensures high-quality pork. The Pork 360 projects takes place under the guidance of the South African Pork Producers Association (SAPPO). Watch their video for more info.

In a nutshell: it’s pork you can trust!

I’ve chosen a boneless pork belly for this porchetta recipe, but you can also use a boneless shoulder. Look for a belly with a thin layer of fat compared to meat – it will still be super moist but not overwhelmingly fatty. I bought the meat (and other ingredients) from my local Food Lover’s Market. You can find the most beautiful, fresh, whole pork shoulders, necks, bellies and legs – great choices when entertaining a large crowd. They also have great spare ribs, chops and festive gammons.

Serve your porchetta in thick slices with your choice of roast potatoes or mash, some pan-fried spinach and a generous drizzle of the pan sauces. Enjoy the festive season everybody!

Ingredients: (serves 6)

  • for the stuffing:
    • 15 ml olive oil
    • 200 g baby spinach
    • 250 g ricotta cheese
    • 1/2 cup grated parmesan cheese
    • a pinch of ground nutmeg
    • salt & pepper
  • about 1,5 kg boneless pork belly
  • 250 g smoked streaky bacon
  • 30 ml olive oil
  • 1 small onion, sliced
  • 4 cloves garlic, sliced
  • about 2 tablespoons chopped herbs (like thyme & sage)

Method:

  1. To make the stuffing: heat the oil in a large pan, then fry the spinach over high heat until just wilted, stirring often. Remove from the heat, drain the excess liquid from the pan, then place in a food processor along with the ricotta, parmesan and nutmeg. Season generously with salt & pepper, then process to a thick pulp. Set aside.
  2. Preheat the oven to 170 C. Place the pork belly on a clean working surface, skin side up. Use a very sharp knife to remove the tough outer layer of skin (save it for making crackling later, if you want to). Turn the belly over, widest side facing you – you want to roll it up to form a long/narrow log, not a short/fat log.
  3. Arrange the stuffing horizontally in the middle of the belly from side to side, then roll the belly up with the seam on the bottom. Arrange slivers of streaky bacon diagonally over the top, overlapping slightly.
  4. Use pieces of kitchen string to neatly secure the roll at about 3 cm intervals, knotting them at the top and snipping the loose ends.
  5. Drizzle a deep medium-size roasting tray with olive oil, then arrange the onions, garlic and herbs on the bottom. Place the prepared pork roll on top of this in the middle of the tray. Roast for 3 hours at 170 C (if the meat/veg get too dark, cover lightly with foil). Remove from the oven and let it rest for at least 10 minutes before carving.
  6. Serve hot with pan-fried green vegetables, roast potatoes or mash (or cauliflower puree) and a drizzle of pan juices.

Note: If you love a thicker gravy, remove the meat from the tray after roasting and bring the pan juices to a boil over the stove top, scraping any brown bits. Add some lamb or chicken stock (about 250 ml), a splash of dry white wine and cook, stirring. Mix some of the hot liquid with a spoonful of flour and a spoonful of butter, then return the paste to the pan and stir to make a smooth, slightly thickened gravy. Add salt & pepper to taste, then pour in a jug and serve with the porchetta.

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Baked tomatoes with feta, garlic and thyme

10 Nov

Baked tomatoes with feta, garlic, thyme (photography by Tasha Seccombe)

Baked tomatoes with feta, garlic, thyme (photography by Tasha Seccombe)

It’s already November and I’m revisiting a lot of my favourite side dish recipes to go with all the upcoming al fresco celebrations.

A few years ago, Barbara Joubert published this phenomenal recipe via Sarie Kos. It is a baking tray filled with tomatoes, whole feta slabs, onions and basil. I first had it at a friend’s house and it was one of the most popular dishes at her braai. I’ve since made it many times at my house, substituting the basil for thyme and adding lots of garlic. It smells like heaven, it looks brilliant and it tastes fantastic – one of those minimal effort, big result recipes. Serve as a side dish, or serve along with freshly baked bread as a starter.

I also add a little sugar to my tomatoes to create an extra caramelized result. If you’ve never baked feta before, get ready for a really great taste and texture sensation.

Ripe tomatoes are essential for the intense flavour of this dish (photography by Tasha Seccombe)

Ripe tomatoes are essential for the intense flavour of this dish (photography by Tasha Seccombe)

Ingredients:

  • 3 large tomatoes, halved horizontally
  • about 300g cherry/rosa tomatoes on the vine
  • 400 g feta cheese
  • 1 whole head of garlic, halved horizontally
  • a few sprigs of thyme
  • salt & pepper
  • 10-15 ml sugar
  • about 60-80 ml extra virgin olive oil
  • squeeze of a lemon

Method:

  1. Pre-heat oven to 180 C.
  2. Arrange the large tomatoes cut-side-up on the tray, then add the cherry tomatoes, feta, garlic and thyme. Season well with salt & pepper, sprinkle the tomatoes with sugar, then drizzle all over with olive oil and a little lemon juice.
  3. Bake for 45 minutes until the feta and garlic is golden.
  4. Remove from the oven and serve warm or at room temperature. Drizzle with more olive oil if served with bread.
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Best ever rare roast beef sandwich with mustard & aioli

18 May

Beef sandwichI’ve shared my favourite bread recipe of 2015 a few months ago, and this is a post to show you one of the best ways to enjoy it.

We had this sandwich on the menu at the demo KITCHEN last year and everybody loved it. We called it “The Bull” – a meaty, feisty sandwich with a strong mustard kick.

If you’re too lazy to bake, just use a good quality store-bought ciabatta or panini instead. And if you’re even more lazy, skip the roasting of the beef and just use a few slices of good quality pastrami (because sometimes we need shortcuts in life).

For the rare roast beef: (serves 6)

  • 30 ml olive oil
  • about 1 kg lean beef roast (silverside works well)
  • salt & black pepper

Pre-heat oven to 180 C. In an iron skillet on the stove top, heat the oil over high heat. Sear the roast on all sides to get good colour, about 10 minutes in total. Season well with salt & pepper while searing. Place in the oven and roast for about 15 minutes, then remove from the oven and let it rest for about 15 minutes.

Use a very sharp knife to cut the meat into thin slivers, then set aside (cut it as thin as you can).

For the aioli:

  • 4 egg yolks
  • 45 ml lemon juice
  • 15 ml Dijon mustard
  • 1 large garlic clove, finely grated
  • salt & pepper to taste
  • about 250 ml canola oil

Place the yolks, lemon juice, mustard, garlic, salt & pepper in a food processor and mix well. With the motor running, add the oil in a thin stream through the feeding tube, creating a thick emulsion. When all the oil is incorporated, check and adjust the seasoning, if necessary. Set aside.

For the sandwiches:

  • 6 paninis or small ciabattas (see the recipe for Scott’s bread)
  • aioli, for spreading
  • fresh lettuce leaves
  • sliced tomato (optional)
  • slices of rare roast beef
  • whole grain mustard, for topping (or a mixture of whole grain and Dijon)
  • salt & pepper

To assemble, start by slicing your paninis open horizontally, then spread generously with aioli. Top with lettuce leaves, tomato (optionally), slices of beef and then a generous drizzle of whole grain mustard. Season with salt & pepper, then place the top half of the panini in place. Enjoy!

Note: If you’re feeling luxurious, replace the silverside roast with a whole beef fillet. Roast it in the same way as above, or according to your taste and the size of the fillet.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography, food styling & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

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Pan con tomate

6 Jan

Pan con tomate: toasted bread with freshly grated tomato and garlic (photography by Tasha Seccombe)

Pan con tomate: toasted bread with freshly grated tomato and garlic (photography by Tasha Seccombe)

Here at the demo KITCHEN we’ve done quite a few Spanish-themed dinners over the last few weeks. The three course dinners consisted of some of my favourite traditional Spanish dishes: pan con tomate (toasted bread with fresh garlic & fresh tomato), paella with chicken & black mussels, and spiced chocolate churros.

I want to share two of these recipes with you, starting with pan con tomate (next time we’ll get to the churros). This is one of those dishes that is deeply satisfying because of its simplicity, but only if you choose the ingredients well. Buy great quality bread (or bake your own), choose only the ripest reddest firm tomatoes, use a robust extra virgin olive oil, and eat it as fresh as possible.

Although the original way to eat pan con tomate says that you need to rub a tomato half straight onto the toasted bread, I find that it can be a messy affair and not everybody likes to get their hands dirty. Use a course grater to grate the tomato from the cut side, so that you are left with the skins.

This is a fantastic start to a lazy summer lunch or dinner. Add beautiful shavings of ham, stuffed olives and cheese, and you have a perfect simple tapas spread.

Ingredients: (serves 4)

  • 4 x panini sticks, sliced horizontally in half (small baguettes, or just use normal baguettes)
  • cold pressed extra virgin olive oil for drizzling
  • 2 garlic cloves, skins removed
  • 1 -2 large ripe tomatoes, halved and coarsely grated from the inside out (discard the skins)
  • salt flakes & cracked black pepper

Method:

  1. Toast the bread cut-side down in a hot griddle pan or over an open fire. Remove from heat and quickly drizzle with olive oil.
  2. Now use a clove of garlic to rub onto the bread, all over the surface.
  3. Top with freshly grated tomato, then season well with salt & pepper. Enjoy immediately.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Assistant: Elsebé Cronjé

Photography: Tasha Seccombe

Styling: Tasha Seccombe

Venue for shoot: the demo KITCHEN

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Quinoa salad

27 Jan

A summery quinoa salad, inspired by a traditional Middle Eastern “tabbouleh” (photography by Tasha Seccombe, styling by Nicola Pretorius)

Although quinoa (pronounced “keen-wa”) has been around for ages in South America, most people in South Africa are still getting used to this seedy superfood. Being very high in protein and free of gluten, most of us can eat it with a clear conscience. Yes, it looks kind of like a mini bean sprout, but have a mouthful and you’ll agree that it tastes like a member of the grain family – filling and really appetising.

I love serving cooked quinoa in a cold salad. It is a fabulous side dish for dinner, and makes the perfect leftover lunch for the next day. Crisp summer flavours of a traditional Middle Eastern tabbouleh (bulgur wheat salad with tomatoes, cucumber, mint, parsley & lemon) are the perfect cornerstones for a great summery salad, so I substituted the bulgur wheat for quinoa and it worked like a charm.

I used tricoloured quinoa, but you can use whatever you can find.

Ingredients: (serves 6 as a side dish)

  • 2 cups (500 ml) water
  • 1/2 teaspoon (2,5 ml) salt
  • 1 cup (250 ml) uncooked quinoa
  • 4 med-large ripe (still firm) tomatoes, seeded & diced
  • 1 small English cucumber (of 1/2 large cucumber), seeded & diced
  • 1/2 cup (125 ml) finely sliced spring onions
  • 1/2 cup (125 ml) finely chopped Italian parsley
  • 1/2 cup (125 ml) finely chopped mint
  • 1 clove garlic, crushed
  • juice of a small lemon
  • 1/4 cup (60 ml) extra virgin olive oil
  • salt & pepper

Method:

  1. Place water and salt in a medium size pot on the stove top and bring to the boil. Add quinoa, then turn heat down to a slow simmer, cover, and cook for about 20 minutes until all the water has been absorbed. Remove from heat and leave to cool completely.
  2. In a large mixing bowl, add the chopped tomato, cucumber, spring onions, parsley, mint and garlic.  Add the lemon juice & olive oil, then season with salt and black pepper & mix well.
  3. Now add the cooled quinoa, and mix until well combined. Serve immediately, or chill in the refrigerator until ready to serve.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

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Roasted cracked baby potatoes with garlic

7 Jan

Roasted cracked baby potatoes with garlic (photography by Tasha Seccombe, styling by Nicola Pretorius)

Although I am an advocate for cold summer meals like charcuterie and salads, there’s one dish that will get my vote come rain or shine: roast potatoes. They are often the most popular dish on the menu, beating meaty roasts and beautiful pudding by a long shot.

I prefer to work with baby potatoes, as they are already a great size – no cutting required. I boil them until they are just tender, then crush them gently with the back of a spoon until they crack open, yet still remain in tact. These beautiful potatoes then get a luscious coat of olive oil and a good seasoning of salt & pepper before joining a bunch of whole garlic cloves in the oven. I turn them once through the roasting process to make sure they are golden on both sides, then transfer the precious nuggets to a serving bowl. Sprinkle with chopped parsley, then serve with your main meal along with my versatile yoghurt & mustard sauce.

I’ve also serve these at room temperature – they just become better and better. Great as an in-between snack, dunked in the yoghurt sauce. These will become a household favourite – I can promise you that!

Serve these potatoes with a yoghurt mustard sauce (photography by Tasha Seccombe, styling by Nicola Pretorius)

Ingredients: (serves 6-10)

  • 2 kg firm baby potatoes
  • 2 heads of garlic, skinned but whole
  • 1 cup good quality olive oil (or canola oil, or a mixture)
  • salt and black pepper
  • a handful of parsley, chopped

Method:

  1. In a large pot, add the potatoes, then cover with cold water. Bring to the boil on the stovetop, then cook until just tender – about 10-13 minutes.
  2. Pre-heat your oven to 220 C.
  3. Drain off the water, then transfer the potatoes to a large roasting tray. Use the back of a spoon to crack each one gently, still leaving them in tact but creating crevices for the oil & seasoning to be absorbed.
  4. Add the garlic cloves, drizzle the oil all over, then season generously with salt & pepper. Roast for 15 minutes, then turn each potato with tongs and return to the oven for another 10 minutes until they are golden brown on both sides.
  5. Remove from the oven, then transfer to a serving dish using a slotted spoon (discard the excess oil). Scatter with chopped parsley.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

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Grilled courgette and aubergine salad with bocconcini, lemon and mint

30 Sep

Grilled courgette & aubergine salad with lemon, garlic, mint and bocconcini

One of my go-to tapas when I entertain friends, is a simple dish of grilled aubergines, marinated in olive oil, lemon juice, garlic and fresh mint. I have served it so many times, mostly as a topping on brushetta, and everytime without fail people ask me how I make it. It is just a hit!

I have decided to take this popular dish to new heights by turning it into a larger salad with the addition of grilled courgettes and bocconcini (or fior di latte). This way, you can serve it as a side dish accompanying a main meal, or even just with some sour dough bread as a light lunch. This salad contains quite a bit of fresh garlic, and I love the way it makes me long for the Italian countryside! But if you don’t really like garlic, you can leave it out completely.

You’ll be amazed by how far you can stretch 1 or 2 aubergines with this recipe. You are also welcome to add some fresh rocket leaves or other salad leaves of your choice.

Ingredients: (serves 6)

  • 1 large aubergine (or 2 medium)
  • 6 courgettes
  • 125 ml extra virgin olive oil
  • juice of 1 lemon
  • about 1 teaspoon finely grated lemon rind
  • 2-3 garlic cloves, finely crushed
  • a handful of fresh mint, finely chopped
  • 1/2 teaspoon of dried mint (optional)
  • salt and freshly ground black pepper

Method:

  1. Use a mandolin cutter to finely cut the aubergine into very thin slices. The key to this dish is the thinness of the slices – it should be paper thin. Use a knife or a vegetable peeler to finely cut the aubergines into strips (they can be slightly thicker than the aubergines because their texture is easier to work with). Set them aside.
  2. In a small mixing bowl, mix the olive oil, lemon juice & rind, garlic and mint.
  3. Heat a griddle pan over high heat until it is very hot – takes about 5-8 minutes. Now grill the slices of aubergine/courgettes one batch at a time (without adding any oil), not overlapping the slices, turning them once, until they have brown griddle marks on each side (it takes 1-2 minutes a side). Remove with tongs, then place them on a plate next to each other, but not overlapping. Add another batch of slices to the pan and grill.
  4. While you are waiting for your next batch to grill, use a tablespoon to spoon some of the marinade over the grilled aubergines/courgettes on the plate, then season lightly with salt and pepper. Top with more grilled aubergines, then spoon over more marinade and season. Repeat until all the slices have been grilled and all the marinade have been spooned over. At this stage, you can cover it and refrigerate until later.
  5. Assemble the salad: use a fork to arrange slices of the vegetableson a large platter – because they are so thin, it looks great to fold them and stack them loosely. Top with slices of bocconcini / fior di latte (fresh mozzarella), and serve with good quality fresh bread like sour dough or ciabatta. A few extra wedges of lemon and a few mint leaves complete the picture. Enjoy!

Credits:

This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe.

Photography: Tasha Seccombe.

Styling: Nicola Pretorius & Tasha Seccombe.

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Courgette soup with Boursin cheese

27 Jun

Thick, decadent courgette soup with Boursin cheese, perfect for Winter! (photography by Tasha Seccombe)

My friend Francille told me about this soup recipe a few weeks ago while we were discussing Winter menus – she’s a serious recipe collector and her book collection puts mine to shame. One of her friends heard this recipe on the radio somewhere, and it was passed on via hearsay. So there’s no way to tell where it originally came from!

This is an extremely simple recipe, containing only 5 key ingredients: courgettes, garlic, chicken stock, tomato paste and Boursin cheese – a soft and creamy French cowsmilk cheese similar to cream cheese. Boursin cheese can be found at most supermarkets with a well stocked cheese section, but if you cannot find it you can sibstitute it for plain cream cheese and some freshly chopped parsley & chives. The result with the Boursin cheese is just absolutely delicious, so make the effort to get a hold of it!

The result is a rich, thick and decadent soup with deep flavours – perfect as a starter if served in small portions, otherwise also great as a main course served with fresh artisanal bread like a proper sour dough. If you are counting kilojoules, don’t even bother – this one is only for those who love to throw caution to the wind!

This soup is a great reason to love Winter. Enjoy!

Ingredients:

  • 15 ml olive oil
  • 3 cloves garlic, finely chopped
  • roughly 750 g courgettes, sliced
  • 15 ml tomato paste
  • 1 litre chicken stock
  • 150 g Boursin Cheese (garlic and fine herbs flavour) – OR 150 g plain cream cheese plus 30 ml chopped parsley & chives
  • salt and pepper
  • chopped parsley and/or chives for serving (optional)

Method:

  1. In a medium size stock pot, heat the oil and fry the garlic over low heat for a minute. Add the sliced courgettes and tomato paste, and fry for another minute, stirring.
  2. Now add the chicken stock and bring to the boil over high heat. Turn the heat down to a simmer and cook for about 15 minutes until the courgettes are tender.
  3. Remove the pot from the heat, then use a stick blender to carefully blitz the soup to a very smooth consistency.
  4. Add the Boursin cheese, then blend again until smooth and creamy.
  5. Return to the heat and season to taste. Reheat until the soup just reaches boiling point, then remove from the heat and serve hot.
  6. Garnish with extra herbs if necessary.

 

Credits:

This post was written especially for The Pretty Blog.

Recipe, text and food preparation: Ilse van der Merwe from thefoodfox.com

Photographer: Tasha Seccombe

Styling: Nicola Pretorius and Tasha Seccombe.

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Orzo with roasted tomatoes and feta

18 Jun

Orzo with roasted tomatoes, leeks, onions, garlic and feta, topped with parmesan shavings.

My good friend and fellow blogger Jane-Anne Hobbs recently published an outstanding recipe for a Greek roasted lamb dish with orzo, “Mike’s Youvetsi”. She made this dish for us at her house last year, and I have since completely fallen in love with orzo as an ingredient. It’s got something to do with the mouthfeel of the orzo – to me, it is much more than flat rice-shaped pasta.

Last week I attended a function at the V&A Waterfront where we were served the most delicious buffet lunch (#DiscoverDelicious). One of the dishes included a rice dish with roasted butternut, peanuts and danish feta. It reminded me of how fabulous a meatless dish can be if served with really flavoursome roasted ingredients and just the right type of starch. I longed for Jane-Anne’s orzo dish (it truly is spectacular, especially if you’re a fan of lamb), but decided to go the meatless route for a quick roasted tomato & orzo dish with added leeks, onions, garlic and thyme.

The roasted tomatoes are also fabulous as a topping on freshly baked bread, but I decided to toss it with freshly cooked orzo topped with chunks of feta for a Greek inspired dish. This can certainly be a meatless main course, but I think it will be fantastic served at room temperature as a side dish on a buffet table. I used only 250 g orzo, but you can certainly use up to 500g for this recipe. It is very rich in flavour and such a satisfying dish!

 

Freshly roasted tomatoes, onions, leeks and garlic with thyme.

Ingredients for roasted tomatoes:

  • 1 kg tomatoes (mixed sizes)
  • 1 onion, sliced in thin wedges
  • 2 leeks, sliced
  • 2 cloves garlic, sliced
  • 3 sprigs thyme, stalks removed
  • 1/3 cup extra virgin olive oil
  • about 30 ml balsamic vinegar
  • 30 ml soft brown sugar
  • salt and pepper

Method:

  1. Pre-heat oven to 200C.
  2. Arrange the tomatoes in a large roasting tin. Slice the bigger tomatoes, but leave the small ones whole.
  3. Add the sliced onion, leeks, garlic, thyme, then drizzle with the olive oil and balsamic vinegar. Sprinkle with the sugar, then season well with salt and pepper.
  4. Roast for 25-30 minutes at 200C until the tomatoes and onions are soft and slightly charred.  Remove from the oven and set aside.

Ingredients for the orzo dish:

  • 250 g orzo (or 500 g orzo if you are serving this as a side dish in a buffet spread)
  • water and salt
  • a little extra virgin olive oil
  • 1 x batch roasted tomatoes (see recipe above)
  • 200 g feta, crumbled or diced (or danish feta)
  • shavings of parmesan cheese (optional)

Method:

  1. Cook the orzo in a pot of rapidly boiling salted water until tender – about 7 minutes. Drain and drizzle with a little extra virgin olive oil.
  2. Add the cooked orzo to the roasted tomatoes and mix well. Transfer the contents to a suitable platter or large bowl, then top with the feta and parmesan cheese.
  3. Serve hot or at room temperature.
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Roasted garlic prawns

16 Nov

Roast garlic prawns served with fresh limes

There are 2 types of people in this world: those who eat crustaceans, and those who don’t.

I consider myself chief of the crustacean-eating clan. Prawns are a messy affair – that’s the way they’re supposed to be. You need to roll up your sleeves and really get into it, whether you like to shell your prawns or eat them heads ‘n all.

This recipe really works well for smaller prawns, so look out for the frozen prawn specials and give it a go. I make a marinade of olive oil, lemon juice, garlic, ginger, chilli and parsley, then toss the prawns to coat them well. I then roast them in the oven over high heat for about 20-25 minutes, until they get a slightly toasted colour and release all of their delicious juices. The sauce needs to be mopped up with crusty bread, so be sure to serve some on the side. A glass of chilled dry white wine like Chenin Blanc will complete the picture.

Adjust the amount of chillies  according to your tolerance for heat!

Ingredients:

  • 700g-1kg whole prawns (completely thawed if frozen)
  • 125 ml extra virgin olive oil
  • juice of 1 med/large lemon
  • 2-3 cloves garlic
  • a knob of fresh ginger, peeled and roughly chopped
  • 1 red chilli, seeds removed and finely chopped
  • a handful of fresh parsley, roughly chopped
  • salt and pepper to taste

Method:

  1. Pre-heat oven to 220 C.
  2. Place all of the ingredients in a small food processor or chopper, and pulse until you get a chunky mixture (not smooth). If you don’t have a processer, just chop them very finely with a knife and mix with olive oil and lemon juice.
  3. Arrange prawns in a single layer in a large roasting pan, then pour mixture over it and toss to cover thoroughly.
  4. Roast in the top half of your oven for 20-25 minutes, checking on the prawns half-way through to toss them again. The prawns are ready when they turn pink with slightly toasted edges.
  5. Serve as a starter or snack, straight from the oven, with crusty bread.

Tip: If you are using large prawns, be sure to remove the “poop” tract before roasting them. But I don’t bother with the smaller prawns. I just rinse them under cold water.

Credits:

This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food: Ilse van der Merwe.

Photography: Tasha Seccombe.

Styling: Tasha Seccombe & Nicola Pretorius

 

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