Spicy shrimp pasta salad

14 06 2012

 In honour of last weekends double birthday and our recent engagement we decided to throw a bit of a party last Saturday.

Now even though the weather seems to have decided otherwise it is actually Summer here in Ireland and as such that means it is time for me to break out the BBQ.

If there is one thing that every good BBQ needs to really tip it over the edge it is pasta salad…

Yeah, yeah I know what you are thinking how old school and boring can you get but I love pasta salads.

As for being boring my spicy shrimp pasta salad is anything but!

 

Ingredients:

500g fusilli or farfalle pasta

200g shrimp (shells and heads removed)

2 red bell peppers

1 piri piri chilli (you can use a jalapeno if you like)

1 large dill pickle

Good quality full fat mayonnaise (I make my own but you don’t have to)

Heinz tomato ketchup

Juice of 1 lime

1 tbsp cognac/brandy

2tsp Smokey Paprika powder

1tsp Cayenne pepper

Salt and Pepper to taste

Method:

Cook the pasta, drain and set aside to cool

Cook your shrimp and leave to cool (if you are tight for time this is one of the only times I would advocate those bags of frozen shrimp)

Deseed and chop your bell peppers into 1/4 inch cubes

Finely chop the dill pickle

Combine together equal amounts of ketchup and mayonnaise with the cayenne pepper, paprika, lime juice, chopped chilli and brandy and mix until you have a light pink coloured sauce with a nice smooth consistency.

Add the pickle, bell pepper and shrimp to the pasta and mix together well, then pour over the sauce and make sure everything is well coated.

 





Chilli Rellenos

27 07 2011

 To make  really great chile rellenos you need to balance three ingredients just right

The first and most important is the chile. The pod has to be of the right size, thick fleshed, and with the right heat level. You want something along the lines of a large Jalapeno or Poblano because it has these characteristics. Here in Ireland I often find it difficult to get large chillies so often use those long Romesco peppers that you can get in some supermarkets, because the heat in these isn’t much more than a bell pepper I often chop up a jalapeno or two and mix them in with my stuffing.

Next the stuffing, you want to use a cheese that will melt well and has just the right strength of flavour, I personally like to use asadero  as it is a traditional Mexican cheese and goes well with the chillies. The basic recipe calls for just cheese but I often like to mix things up a bit and throw in some shrimp some lightly fried lardons… delicious!

Finally, the batter must be light and with just  the right amount of salt and black pepper to enhance the combination, but not detract from the flavors of the chile and stuffing. A great chile relleno captures the unique TexMex flavours of the USA

Ingredients

  • 8 Jalapeno or Poblano chillies, roasted, peeled, and de-seeded.
  • 8 sticks of asadero or mozzarella about the size of a finger.
  • 4 eggs, yolks and whites separated
  • Salt and black pepper, to taste
  • ½ cup flour, plus more for the chiles
  • Oil, enough to cover 1½-inches deep in a skillet

Method:

Prepare chile pods. Peel and deseed the chiles. Remove the seeds by cutting a slit in the pod from just below the stem and slice about half way down the chile. Stuff the pods with the cheese, but don’t force things. The open edges of the chile must still come together. Hold the edges together with toothpicks.

Next, prepare the batter. Beat the egg whites with salt and pepper until stiff. In a separate bowl beat egg yolks, add salt and flour and mix well.

Fold the yolk mixture into egg whites just enough to mix. (Use quickly, as this batter will separate.) Roll chiles in flour to coat. Dip chiles into batter. Fry in hot oil until golden brown. If oil is hot enough, this will only take a few minutes. Turns chile once, then drain on several layer of paper towels.






Prawn and coriander wanton rolls with sweet chilli sauce

29 03 2011

These prawn and coriander wanton rolls are deceptively simple to make but your guests will think you have been slaving in the kitchen for hours on end.

The trick to keeping this simple is to buy the wanton wrappers as opposed to struggling along making your own, there are very few things that really aren’t worth the effort of making myself but these pretty much top that list.

This recipe works best if you get decent sized prawns such as king prawns or tiger prawns but if you can only find the tiny ones than you can always mince them and mix the coriander into the mixture.

 

Ingredients:

1 pack of wanton wrappers

1lb king pranws/tiger prawns

Bunch of coriander

1 red bell pepper

2 eggs

Salt and pepper

Method:

Shell and clean the prawns before butterflying them down the centre, place the prawns to one side and season with a small pinch of salt and black pepper

Beat together the 2 eggs with about 1 tsp of milk to form an egg wash

Place 1 piece of prawn and 1 coriander leaf onto the center of each wanton wrapper, I like to add a slice of chilli to each wrapper as well but this is completely optional.

Brush the edges of the wanton wrapper with the egg wash and either roll up or fold into little triangles.

Fry in hot oil until the wanton wrappers are golden brown and crispy -about 2 or 3 minutes, drain on kitchen paper and serve whilst piping hot.

 

Sweet Chilli Dipping Sauce:

There are plenty of good quality sweet chilli sauces that you can buy from the supermarket these days however I still prefer to make my own.

Ingredients:

4 serrano chillies, minced

4 Thai (birds eye) chillies, finely chopped

1 cup Sugar

1/2 cup Water

1/2 cup Rice vinegar

2 tablespoons Finely Minced Garlic

1/2 teaspoon Sweet paprika

1 teaspoon Salt

1 tablespoon Thai fish sauce

1 tablespoon Fresh lime or lemon juice

Method:
Remove stems from peppers and prepare as specified either mincing or chopping

In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low.

Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the fish sauce and lime or lemon juice. If you want a thicker sauce still you can stir in a 1/2 teaspoon of flour mixed in with some water towards the end of the simmer. Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days.





Quick prawn curry

5 01 2011

 This prawn(shrimp) curry is so quick and easy that there would be literally no point in calling up the curry house for a takeaway.

 Assuming you had your rice on to boil before you started making the curry you could have a delicious easy meal on your table in far less than fifteen minutes!

 This curry would be great with a simple carrot salad and maybe some nice hot naan bread.

  

Ingredients:

1 medium red onion
1 clove of garlic
400 g peeled cooked prawns
2 tbsp tomato paste
2 tsp garam masala
1 tsp turmeric
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp chilli powder
400g pot natural yoghurt
1 medium red chilli
Chopped coriander to serve (optional)
 

Method:

Heat some vegetable oil in a pan and fry the onion and garlic for around 5 minutes until soft and golden.

Add the tomato paste, spices and yoghurt, stir and simmer for around 5 minutes.

Add the cooked  prawns and simmer for 2 to 3 minutes

Serve the curry over boiled rice with a few coriander leaves and slices of red chilli sprinkled on top.





Potted shrimp

7 12 2010

Potted shrimp are one of my favourite indulgences; sweet brown shrimp set in spicy mace infused butter…. delicious, if not really the best thing for your waist line.

I guess you could make great big tureens of potted shrimp and dole it out to people but that just seems somehow uncivilised, half the fun is in having your own little individual pot to dip into as you wish.

The best thing to serve with these shrimp is either delicious fresh brown bread or hot crispy toast that the butter will just ooze into

Ingredients:

1lb brown shrimp

8 oz. unsalted butter

2 tsp mace

1/2 tsp cayenne pepper

Method:

Shell and de-vein the shrimp, you might want to ask your fish monger to do this for you or buy them already prepared.

Chop half of the shrimp quite finely, mix in the whole shrimp and add the mace.

Melt 6 oz. of the butter in a pan, once all the butter has melted stir in the shrimp allowing it to absorb most of the butter.

Add in the cayenne pepper, stir and pour into ramekins.

Melt the remaining 2 oz of butter and pour over the top of the shrimp to seal.

Allow to cool for at least 20 minutes before popping into the fridge for at least 3 hours, preferably 12.





Popcorn Shrimp with Marie Rose sauce

4 12 2010

 

 Who doesn’t love the taste of sweet slightly salty shrimp with rich tangy marie roase sauce? 

Well it is even better when the shrimp are breaded in a delicious seasoned crumb and the sauce is homemade.

I taken the liberty of changing the marie rose sauce a little bit by using a 50/50 mix of Greek yoghurt and mayonnaise as I just find it to be a little bit too heavy otherwise, the tabasco is completely optional but the lemon juice and Worcestershire sauce are essential to my mind.

Ingredients:

2 large eggs

500g white bread crumbs / panko

1 tbsp garlic powder

2 tsp chili powder

1 tsp cayenne pepper

1 tsp ground cumin

1 lb small frozen shrimp/prawns

1tbsp milk

Vegetable oil

Salt and Pepper

Method: 

Beat together the eggs and milk in a small bowl

Combine the Breadcrumbs, Garlic Powder, Chili Powder, Cayenne, Cumin, 1/2 teaspoon Salt, and 1 teaspoon Pepper in a separate bowl.

Pat the shrimp dry with kitchen towels, then season with salt and pepper. (if the shrimp are wet, the egg won’t stick to them)

Dip the shrimp into the egg  and shake off any excess.

Coat with the breadcrumb mixture.  Once all of the shrimp have been coated once repeat the process again including dipping them in the egg, this will help ensure a good even coating.

Heat the oil in a large heavy based sauce pan until a small piece of bread goes golden

Ad half of the shrimp to the oil and fry until golden brown, stirring often to prevent sticking this will probably take about 2 minutes.

Remove the fried shrimp from the oil and place on paper towels to absorb any excess oil.

Serve with the Marie Rose sauce and wedges of lemon.

Marie Rose Sauce

4 tbsp good quality tomato ketchup

2 tbsp good quality mayonnaise

2 tbsp Greek yoghurt

1/2 tbsp lemon juice

1/2 tbsp Worcestershire sauce

Dash of tabasco sauce

Mix together the mayonnaise, ketchup and yoghurt and add in the lemon juice and Worcestershire sauce, add tabasco to taste – simple 🙂





mmmm meat candy not

17 05 2010

A co-worker of mine has been away in China for the past couple of weeks and came back to work yesterday.

We always bring back some sort of food stuff from trips and it has recently become an unofficial contest to see who can bring in the strangest thing.

I think we might have a winner or at least an incredibly strong front runner.

Chinese meat candies.

I like meat, I like candy and I like Chinese food so how bad can they be.

Well I will tell you exactly how bad they can be, it was a little bit like eating a sweaty sock full of garlic and chopped meat that had been crushed up into a tiny shite coloured cube mmmm delicious.

There was a spicy beef flavoured cube, a ginger pork flavoured cube and one which I actually believe to have been a lump of shrimp paste dusted in sugar and wrapped in fancy paper.

The pork and the beef were bad enough but the shrimp one was truly fishalicious, I was tasting that bad mother funker for about 3 hours afterwards.

If you ever find yourself with a pressing need to vomit you could do far worse then pop a few of these cubes of gastro-intestinal death.








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