Prawn Cocktail

Ingredients
2 Egg Yolks
1 Teaspoon English Mustard
1 Teaspoon Mustard Powder
250ml Vegetable Oil
2 Tablespoons Tomato Sauce
A Splash of Tabasco Sauce
50g Ready to Eat Prawns
1 Few Lettuce Leaves
2 Avocados

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board
1 Metal Spoon

The Good Bit

1. Drop your egg yolks, mustard and mustard powder into your bowl and begin to whisk, slowly drizzle the oil in and whisk at the same time, you should get to a consistency similar to that of shop bought mayo then add in the tomato and tabasco sauce. (do not add all the oil in one go, it will spoil the mayonnaise)
2. Line 4 glasses with your lettuce leaves, then drop in the avocado, add on top a dollop of your seafood sauce and then arrange a few prawns on top and serve.

Serves 4

Prawn Cocktail (my fave version)

Ingredients
2 Egg Yolks
1 Teaspoon English Mustard
1 Teaspoon Mustard Powder
250ml Vegetable Oil
2 Tablespoons Tomato Sauce
A Splash of Tabasco Sauce
50g Ready to Eat Prawns (chopped to same size as peas/sweetcorn just reserve a few whole for decoration)
1-2 Tablespoons Sweetcorn
1-2 Tablespoons Peas
1-2 Tablespoons Carrots (chopped to same size as peas/sweetcorn)
1-2 Tablespoons Red Pepper (chopped to same size as peas/sweetcorn)

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board
1 Metal Spoon

The Good Bit

1. Drop your egg yolks, mustard and mustard powder into your bowl and begin to whisk, slowly drizzle the oil in and whisk at the same time, you should get to a consistency similar to that of shop bought mayo then add in the tomato and tabasco sauce. (do not add all the oil in one go, it will spoil the mayonnaise)
2. Now stir in the prawns, peas, sweetcorn, carrot and pepper then spoon into glasses and decorate with the reserved whole prawns and serve (or have as a side in a salad)

Serves 4

Oysters in a Cream Sauce

Ingredients
12 Oysters (opened, rinsed, liquor strained and reserved)
White Wine
2 Tablespoons Butter (unsalted if possible)
2 Spring Onions (chopped)
1 Clove Garlic (crushed)
1 Tablespoon Flour
1 Egg (yolk only)
50ml Double Cream
25g Button Mushrooms (finely chopped)
75g Prawns (peeled and cooked, finely chopped)
15g Grated Parmesan Cheese
2 Tablespoons Fine Fresh Breadcrumbs
Tabasco Sauce
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
Tin Foil
Blender
1 Pot Washing Brush
1 Saucepan
1 Wooden Spoon
1 Small Mixing Bowl

The Good Bit

1. Start by topping up the reserved liquor with white wine, make up 250ml and set aside, then with the brush scrub the inside of the deeper shells and then place an oyster in each. Now arrange the shells on crumpled tin foil in the oven proof dish, Pre heat your oven to 200c 400f gas mark 6.
   
2. OK now melt the butter in the saucepan and cook the onion and garlic until soft but not coloured then stir in the flour and cook for about 1 minute stirring all the time, now pour in the liquor, keep stirring whilst doing this and bring to the boil, lower the heat and simmer for 5 minutes, keep stirring, season and add Tabasco if wanted.
3. In the small mixing bowl, mix the cream with the egg yolk and add 2 tablespoons of the hot sauce then pour this back into the hot sauce and continue to stir until you have a thick sauce, now remove from the heat and add the mushrooms and prawns then spoon over the oysters.
4. Finally mix the breadcrumbs (these should be done in the blender to make them really fine) with the parmesan, sprinkle over the oysters and then whack the dish in the oven, cook for 15-20 minutes until the breadcrumbs are golden and the edges of the oysters begin to curl.
   

Serves 4

Chilled Cucumber Soup

Ingredients
1 Cucumber (chopped into slices, reserve 8 thin slices)
2 Shallots (chopped)
2 Cloves Garlic (chopped)
250g Cooked Peeled Prawns (reserve 8 for garnishing)
300ml Single Cream
300ml Milk
25g Butter
1 Bay Leaf
Fresh Mint (reserve 4 sprigs to garnish and use 1 tablespoon of chopped)
1 Tablespoon Chopped Fresh Chives
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Blender
1 Large Serving Bowl

The Good Bit

1. Start by melting the butter in the pan then cooking the shallots and cucumber for 5 minutes over a low heat until it begins to soften (use a lid on the pan to help with this) do not colour! Next add in the milk and bay then season to taste and simmer for 10 minutes.
2. Take out the bay leaf on pour the soup into the blender, blend well for a few seconds. Now pour into the serving bowl and stir in the herbs, prawns and cream and chill for 2 hours.
   
3. Serve garnished with a sprig of mint and the reserved prawns and cucumber slices.
   

Serves 4

Stir Fried Prawns

Ingredients
170g Raw Prawns (peeled)
1 Teaspoon Salt
1/4 Teaspoon Egg White
1 Teaspoon Cornflour (mixed with ! 1/2 Teaspoon water)
300ml Vegetable Oil
1 Spring Onion (cut into inch long strips)
1inch Fresh Ginger (thinly Sliced)
1 Green Pepper (cored, de seeded and chopped)
1/2 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
Sesame Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Slotted Spoon
Kitchen Paper

The Good Bit

1. Mix the prawns with a pinch of salt, egg white and cornflour paste then stir fry in a hot wok with all the oil for 40 seconds only then remove and place on a paper towel.
2. Drain off most of the oil, leaving just a splash then add the spring onion and ginger for a few seconds then add the pepper and fry for 1 minute, next add the remaining salt, the sugar and the prawns and cook for a further minute before finally adding the soy sauce and sherry and a sprinkle of sesame oil then serving.
   

Serves 4

Prawn Stir Fry with Lemon Grass

Ingredients
1/2 Cucumber (cut into thin strips)
2 Teaspoons Cornflour
2 tablespoons Water
1 Tablespoon Soy Sauce (dark)
1/2 Teaspoon Fish Sauce
6 Spring Onions (halved lengthways and cut into 5cm chunks)
1 Stalk Lemon Grass (sliced thinly)
1 Clove Garlic (chopped)
1 Red Chilli (thinly chopped)
125g Oyster Mushrooms (any will do but oyster give a good look and texture)
1inch Fresh Ginger (grated)
350g Frozen Prawns (defrosted)
2 Tablespoons Sherry

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Small Mixing Bowl

The Good Bit

1. Mix the cornflour, water, soy and fish sauce until you have a nice paste then set aside., meanwhile with a splash of oil in your wok, add in the spring onion, cucumber, lemon grass, chilli, mushroom and ginger and fry for 2 minutes.
2. Then add in the prawns and stir fry until the prawns are warmed through (1-2 minutes) now pour in the sauce mixture along with the sherry and cook until you have a thick sauce, serve immediately with rice.
   

Serves 4

Chinese Prawns and Asparagus

Ingredients
500g Cooked Prawns (frozen will do)
175g Asparagus (cut into inch long lengths)
4 Spring Onions (cut into inch long lengths)
4 Tablespoons Sherry
1 Inch Fresh Ginger (grated)
1 Teaspoon Light Soy Sauce
2 Cloves Garlic (thinly sliced)
A Splash of Oil
Salt

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Pan (2/3rds full with boiling salted water)
1 Slotted Spoon
1 Mixing Bowl

The Good Bit

1. Drop the asparagus in the boiling water for 2 minutes then remove with a slotted spoon. Whilst that is doing, mix the soy sauce, sherry and prawns together, set aside for 15 minutes.
2. In the wok add a good splash of oil, tip in the garlic, ginger and half of your spring onions, stir fry over a high heat for 1 minute, now add in the prawns along with the sauce and the asparagus and continue to stir for 2 minutes.
3. Serve with the remaining spring onions sprinkled over the top.
   

Serves 4

Prawn Curry

Ingredients
1 Onion (sliced)
2 Cloves Garlic (crushed)
500g Frozen Prawns
2 Teaspoons Ground Coriander
1/2 Teaspoon Ginger
1 Teaspoon Turmeric
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Chilli Powder
2 Tablespoons Vinegar
200ml Water
250g Rice
A Good Splash of Oil
Fresh Coriander to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (2/3rds full with boiling salted water)
1 Frying Pan
1 Spatula
1 Garlic Press
1 Mixing Bowl
1 Spoon

The Good Bit

1. Get the rice on first, cook as described on the home page (10-15 minutes in boiling salted water) whilst that is cooking, heat the oil in the frying pan and cook the onion and garlic until just beginning to colour
2. In the mixing bowl, mix the spices together and add the vinegar until you have a smooth paste, then tip that into the onion and garlic and stir for 3 minutes, tip in the prawns and stir well so they are evenly coated.
3. Finally pour in the water and bring to the boil, simmer gently for 4-5 minutes (check the prawns are heated through, then serve with the rice.

Serves 4

Thai Red Curry and Prawn Pasta

Ingredients
500g Frozen Prawns
1 Teaspoon Thai Red Curry Paste
4 Cloves Garlic (finely chopped)
2 Large Tomatoes (skinned and de seeded)
180ml White Wine
1 Lime (juiced and zested)
2 Tablespoons Fresh Coriander (roughly chopped)
180g Pasta (whatever takes your fancy, shells/bows, spaghetti
Salt and Pepper to Serve
Lime Wedges to Serve
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (2/3rds full with boiling salted water)
1 Bowl
1 Large Frying Pan
1 Zester
1 Wooden Spoon

The Good Bit

1. Cover the prawns in the curry paste and leave to marinate over night in a bowl.
2. Heat the oil in the frying pan and cook the garlic until it just begins to colour, then add the tomatoes, wine zest and juice of the lime, bring this to the boil and then reduce until you have a gentle simmer, allow to simmer for about 8 minutes, then add the prawns.
   
3. Start Your pasta and cook according to packet instructions (depending on type of pasta, 8-15 minutes), when this is ready (the pasta should break easily when pushed against the side of a pan with a wooden spoon) drain the pan then tip the pasta into the frying pan and mix well, drop in the coriander, season and serve (i avoid spaghetti as it is not as easy to get out of the pan as shells/bows and twists are)
   

Serves 4

Cod and Prawn Coconut Curry

Ingredients
675g Cod Fillets (skinned)
6 Tablespoons Masala Curry Paste (green if you can find it)
200ml Coconut Milk
175g Frozen Prawns
250g Rice (cooked to serve)
Handful Fresh Coriander (roughly chopped to garnish)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan

The Good Bit

1. Heat the curry paste and coconut milk in the frying pan, leaving it to simmer for 5 minutes, stirring occasionally, in the mean time cut your cod into 4 cm chunks.
2. Put all the fish in the pan and and cook gently for 5 minutes, until the fish is tender and the prawns are warm throughout, serve with the rice and garnish with the coriander. Follow my guide on the front page for perfect rice every time, you should start your rice just before you warm up the coconut milk, that way it should be ready about the same time.
   

Serves 4

Seafood Chowder

Ingredients
1 Onion (finely chopped)
1 Clove Garlic (finely chopped)
2 Sticks Celery (sliced)
1 Large Carrot (diced)
40g Flour (preferably Wholemeal)
750ml Fish or Chicken Stock
1/2 Teaspoon Dried Oregano
Handful Fresh Parsley (roughly chopped)
2 Tablespoons Parmesan (grated)
1x120g Can Sweetcorn (drained)
250ml Milk
250g Prawns (shelled)
250g White Fish such as Haddock (chopped into bite size chunks)
250g Baby New Potatoes (or large potatoes cut to bite size chunks)
4 Bay Leaves
A Good Splash of Oil
Salt and Pepper to Season
Crème Fraiche (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan

The Good Bit

1. Heat the oil in the pan and cook the onion and garlic together until soft (3 minutes) add in the celery and carrot and cook for a further 2 minutes, then whilst stirring, drop in the flour for another minute, finally add in the stock, potatoes, oregano and bay leaves, bring to the boil and cover, lower the heat so you have a slow simmer for 15 minutes.
2. Once the 15 minutes is up add in the fish and cook until it goes opaque (3 minutes or so) stir in the milk and sweetcorn and bring back to the boil before adding the parmesan and parsley (at this stage you can add 5 Tablespoons of Crème Fraiche to make a really creamy chowder)
   

Serves 6-8

Cod And Prawn Curry

Ingredients
4 Pieces Cod (large enough for a serving each/size of a chicken breast)
6 Tablespoons Masala Curry Paste
1/2 Can Coconut Milk
175g Cooked and Peeled Prawns
A Handfull Fresh Coriander
250g Rice

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan (2/3rds full with boiling salted water)
1 Wooden Spoon
1 Colander

The Good Bit

1. Start by putting the rice on and cooking to packet instructions, 10-15mins usually, then cut the cod into bite size chunks.
2. Heat the masala curry past and the coconut milk in the frying pan for five minutes at a gentle simmer then add the cod and cook for 5 mins before adding the prawns, these only need heating through as they are already cooked.
3. Whilst the prawns are heating through check the rice it should be about done, when it is rinse with boiling water in the colander and serve in a ring on four plates before serving up the curry, top with shredded coriander leaves.

Serves 4

Sweet And Sour Prawns

Ingredients
350g Frozen Prawns (defrosted)
1 Spring/Salad Onion
1 Teaspoon Ginger Root (finely chopped 1/2 teaspoon if using dried)
1 Tablespoon Dark Soy Sauce
3 Tablespoons Rice Vinegar (white wine vinegar will do, i've never tried it with the normal table stuff)
1 Splash of Sherry (go steady you booze fiend)
2 Tablespoons sugar
125ml Stock (veg or chicken is best, i suppose you could use lamb or beef if you are making a different sweet and sour, or just use water)
Water
1 Tablespoon Cornflour
A Splash of Oil

Equipment
1 Wok
1 Spatula
1 SHARP Knife
1 Chopping Board
1 Glass

The Good Bit

1. Heat a little oil in the wok, then apart from the prawns and cornflour chuck everything into the wok and bring to the boil.
2. Whilst waiting for the sauce to boil, put the cornflour in the glass and add a little cold water to form a paste, once the sauce is boiling throw the prawns in too and cook for about 5 minutes until the prawns are well heated through.
3. Thicken the sauce with the cornflour paste, this will only take seconds, dont worry if it takes a little longer, at the end of the day you are the judge, if it's too runny keep it boiling until you are happy, if it's like a block of concrete, add a little water!
4. Serve with fresh herb leaves, Whatever you like but parsley is good, a slice of lemon looks excellent.

Serves 4

Jasmin Rice With Prawns And Basil

Ingredients
250g Jasmin/Thai Rice
1 Egg
1 Onion (finely chopped)
350g Prawns
50g Frozen Peas
2 Spring/Salad Onions (chopped into 1/2cm strips)
Oyster/Fish Sauce
A Handful of Basil Leaves (leave 8 whole leaves)
A Splash of Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Large Pan 2/3rds full with boiling salted water
1 Spatula
1 Whisk/Fork
1 Small Bowl

The Good Bit

1. Begin by heating a splash of oil in the wok and starting to cook your rice, whilst waiting for the oil to heat up, crack the egg into the small bowl and whisk with until light and fluffy. Pour this into the wok and swirl around until it sets like a thin pancake and cook until golden, then take out.
2. Roll this up and cut into thin strips. Add a touch more oil to the wok and add the onion and cook until soft (3-4mins) add the prawns and peas and cook again until everything is heated through (5mins or so)
3. The rice should now be ready so drain it then chuck it in the wok, add a little oyster sauce to your required taste, throw in a handful of chopped basil leaves and the spring onions, stir and cook for a couple of minutes (no longer than 2mins)
4. Serve between 4 bowls and add some of the cut egg pancake and 2 whole basil leaves to each bowl to finish it off.

Serves 4

Paella

Ingredients
250g Long Grain Rice
1 Onion
1 Red Pepper
200g Frozen Prawns
2 Vegetable Stock Cubes
150g Frozen Peas ( I used frozen mixed veg, carrot, peas, sweetcorn, haricot vert)
A Dash of Olive Oil
900ml Water
1/2 Teaspoon Chilli or Paprika, 1/2 Teaspoon Turmeric

Equipment
1 Large Frying Pan/Wok
1 Wooden/Plastic Spatula
1 Plastic Serving spoon
Measuring Jug

The Good Bit

1. Start by heating your oil in the pan/wok whilst you chop the onion and pepper into fairly small chunks.
2. Fry the onion off in the oil until it begins to go soft and clear, then add the pepper and rice and stir fry quickly for about 1 minute until the rice looks well coated in the oil.
3. Add the water, both stock cubes, the chilli or paprika powder and the the turmeric.
4. Stir in really well and add the frozen peas (mixed veg) and the prawns and leave to cook until the rice is soft (taste it to see) and almost all of the liquid is gone.
5. Serve and enjoy, this can also be eaten cold so prepare and cook whenever you want.

Serves 4