pea, prawn and potato curry

 

i’ve been feeling a bit uninspired recently and decided and that the best way to get myself out of the pasta rut i’ve settled into was to shake up my shopping. so, instead of getting my usual vegetable order or visiting borough market for a few treats i headed into china town. i picked things up randomly but focussed on ginger, galangal, lemongrass, chillies, herbs and a few chinese greens.

i was expecting to make something with asian flavours but somehow got diverted towards india instead with this gently spiced curry. the colouring is a bit lurid and i’d have liked my peas to stay green (next time i’ll cook them separately and add them at the end) but the taste was delicious. the coconut milk adds richness, the spicing is quite mild and the lime and coriander which is added at the end really lifts things. it reminded me a bit of the nigel slater chickpea and pumpkin curry, even though it lacks the lemongrass which makes nigel’s dish work so beautifully.

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roasted broccoli with prawns

having got completely over-excited about roasted broccoli with lemon, parmesan, pine nuts and basil (aka best broccoli) and having eaten it a bit too often in recent weeks, i was keen to try melissa clerk’s roasted broccoli with prawns, which has recently caught the wednesday chef’s imagination.

given it’s a roast broccoli dish you might struggle to get it onto the menu if you are cooking for someone who is pleading for less ‘best broccoli’ but be sneaky, it’s quite different and worth a try.

the difference comes from the flavourings - in this case coriander and cumin seeds plus a bit of chilli add a wonderful spiciness. lemon is still involved adding its lovely summery zing which brightens all the other flavours. the prawns taste great roasted and david and i happily polished off a huge serving each.

we ate it with warm bruschetta which didn’t quite work. rice or flat breads seem the more obvious answer. or would you suggest something else?

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prawn and pancetta linguine

 

david and i are just back from a much-needed holiday in boston and new york. i’ll write up the foodie highlights later in the week but thought i’d share this prawn and pancetta linguine with you in the meantime.

this was our first meal back at home and served the very valuable dual purposes of being exceedingly simple (jetlag cooking after a no-sleep fight is never gonna be a good idea) and kinda healthy (we over-ate whilst away, what a suprise).

it was all pulled together in a sleepy haze but tasted both fresh (the lemon and basil) and comforting (the smoky pancetta and large amounts of slow cooked garlic). give it a try and let me know what you think.

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the magic of chorizo... and lemon...

i love cooking with chorizo and several years ago discovered the magic that occurs if you fry it (in a dry pan) and, when it is cooked through having released it’s wonderfully smokey paprika oils, add lemon juice.

this creates a fabulous base for lots of dishes as the lemon cuts through the oil and lightens things. i think it works particularly well if you add prawns or scallops to the equation and use this as the basis for a warm salad.

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prawn and courgette risotto

 

i feel like i’m in a bit of a rut with my cooking – despite the fact that the weather is brightening up i’m still craving comfort food, particularly pasta. which you’ve probably noticed given i’ve posted three pasta recipes in the last 10 days!

in an attempt to get myself thinking about more spring-like food and away from the pasta section of my cupboard i decided that prawns plus the lighter herbs mint and basil should be my focus. this risotto is wonderfully light and indicative of warmer times to come

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