Well here we are on the eve of New Year’s Eve and any minute now those New Year’s Resolutions to eat less, drink less, shop less etc etc will kick in. I am always a fan of easy does it in this regard as going cold turkey usually ends in failure even before the hangover has actually cleared.
We had this a few days ago as a bit of a palate clearer after the Christmas meatathon, enjoyable as always, but as we don’t eat a lot of meat in the normal course of a week, a little bit of something fishy, spicy and herby was fancied.
I am quite into the hot and cold salad together approach and this is just one of several I like to make. The warm prawn component rarely changes but the cold salad underneath is designed out of whatever is lurking in the cupboards and fridge. This one has a distinct Yotam Ottolenghi feel to it. Hardly surprising really…..
You will need (for 2) for the couscous salad: 120g Giant Couscous (or the regular stuff) cooked according to the packet instructions, so boiled in water for 10 minutes for the giant and steeped in boiling water for 5 – 10 minutes for the regular stuff, then we are into a pinch of this and that territory, so some Pumpkin Seeds, some Poppy Seeds and some Pine Nuts, all toasted, some Cucumber, cubed, some Cherry Tomatoes, halved, some Olives, some Sultanas or Dried Blueberries, 2 tbsp Extra Virgin Olive Oil, a squeeze of Lemon Juice from ½ a Lemon, 2 tbsp each of chopped fresh Mint and Flat Leaf Parsley, a pinch of Salt and some Black Pepper
Combine everything once the couscous and seeds are cool. Stir around and drizzle the oil and lemon juice over. Add the seasoning to taste. Of course other things like avocados, red pepper, dried apricots could be added too. Leave to sit and infuse whilst you cook the prawns.
For the warm Prawn Salad (serves 2): a 250g packet of Frozen Raw King Prawns, defrosted, 2 cloves of Garlic, peeled and chopped, a pinch of Dried Chilli Flakes, juice of ½ a Lemon, a splash of White Wine (optional), 2 tbsp of Fresh Coriander, chopped, a tbsp of Olive Oil, Salt and Black Pepper.
Into a medium-sized frying pan over a moderate heat add the oil, garlic and chilli, stir round for a minute or two and then add the prawns, wine, lemon juice and season a little, stir fry for 5 minutes or so until the prawns have thoroughly turned pink and the liquid has reduced a little, add half the fresh coriander, stir round and then, having plated out the couscous salad, divide the prawns and their juices between the two plates. Garnish with the remainder of the coriander.
This is fantastic after all the rich food that is knocking around at this time. One feels extremely virtuous.
A very happy and peaceful New Year to all, thanks to all who follow, comment and read and see you in 2013 I hope! ♥ x