All posts by Heather

Chilli Tomato Prawns

Fish, Hot & Spicy

Ingredients for 2

16 Raw deveined prawns
1 Clove of garlic
1/2 Onion cut in wedges
1 Teaspoonful of fresh ginger, cut in strips
3 Tomatoes, medium coarsely chopped

Seasoning

One tablespoon of tomato ketchup.
Half teaspoonful Worcestershire sauce
One tablespoonful Sriracha hot chilli sauce
One tablespoonful Demerara sugar
Fresh coriander leaf to garnish

Method

  1. Season prawns with a little salt
  2. Mix seasoning ingredients in small bowl and set aside.
  3. Heat a little oil in a wok. Saute onion, ginger and garlic over a medium heat for a minute. Add prawns and stir fry until they are half cooked. Add seasoning mix and continue to cook stirring constantly until sugar is melted. Add diced tomato. Reduce heat to low and cook for one minute.
  4. Garnish with coriander.

Serve with boiled rice

Or could add one pack of ready-to-wok noodles also works

 

Messy Pavlova

Desserts, Family Favourites

IMG_0002
Serves 6 to 8.

Ingredients
300ml double cream
1 tbl spoonful icing sugar
1 cup full fat Greek yoghurt
8 shop bought meringue nests, crushed coarsly
200ml lemon curd, best quality gives best result
4 passion fruits, pulp from
100g fresh raspberries

Method
Beat cream and sugar until soft peaks form, fold in yoghurt. Arrange the meringue over a plate and spoon the creamy mixture over the meringue. Drop spoonfuls of lemon curd over the cream, swirl with a fork and top with passion fruit pulp and raspberries. I use Pertshire Preserves Lemon Curd which I get from Iain at the Stockbridge Sunday market in Edinburgh, it’s the best apart from when my Mum made lemon curd. Best assemble no more than an hour before eating

Boxing Day Tongue

Beef, Family Favourites

IMG_0984Boxing Day Tongue isn’t really a recipe but more a method of preparation.  It is always a favourite on Boxing Day along with Spiced Beef and Auld Grannie’s Meatloaf.Both these recipes are on HeathersKitchen

Ingredients

2 small salted (these need to be ordered at least 3 weeks in advance so that your butcher can “salt” in the brine)

6 pieces of leaf gelatine

Method  Soak overnight in fresh water, drain and put tongues into pressure cooker with enough water to almost cover.  Cook at full pressure for one and a half hours.  Skin the tongues when still hot and curl into smallest possible container like a straight sided non-stick pot. Taste the cooking liquid and if not too salty, dissolve the gelatine in a pint of the stock.  Pour over the tongue and place a plate and a weight on top and leave to get cold in the fridge. That’s it.

Steaming Eggs?

Family Favourites

IMG_0877I have recently read about steaming eggs instead of boiling them; it really works! Get the steamer boiling, put in your eggs and in 6 minutes you have perfect softly boiled eggs. For hard boiled give them 8 minutes. Easy. This method means there is less danger of cracking as well as a more predictable result.

Monchique Chicken

Chicken, Family Favourites, Holidays

IMG_0834Monchique Chicken recipe is named from an old, ancient hotel in the spa valley of Monchique in the Portugese Algarve. It is one of these really simple recipes that all the family love. The main herb used is Rosemary which grows in abundance in Monchique. It is best served in a bowl with fork and spoon.

Ingredients for 4
8 skinless, boneless chicken thighs
1 medium onion cut into wedges
4 medium carrots cut in chunks
Handful of flat green beans in short lengths
4 apple size potatoes chopped in chunks and tossed in oliveoil
Chicken stock
Lots of fresh Rosemary to taste

Method
Put everything except for stock and potatoes into a shallow ovenproof dish, pour over enough stock to come half way up the chicken. Put the olive oil covered potatoes as a layer on top and place in fan oven at 180 for 1 hour.