From Jo Pratt’s In The Mood For Food, lazy section.
This was such a quick gorgeous soup. The base is garlic sauteed in a little oil before adding coconut milk, peanut butter and stock. It tastes so much more than that. I could hardly believe the difference a little peanut butter makes to this style of lightly simmered soup, - so good. I cooked this for lunch, but it would be good for supper as well. It’s light, yet substantial due to the noodles, delicate yet full flavoured. One I will cook again for sure.
Jo suggests in her introduction that a vegetarian version is easy by leaving out the prawns and adding in extra vegetables like sliced peppers and bean sprouts. For a meaty version use chicken or pork instead of the prawns.
2 strips medium egg noodles
1 tablespoon vegetable oil
1 clove garlic, crushed
2 tablespoons peanut butter (smooth or crunchy)
200ml coconut milk
500ml chicken or vegetable stock
200g cooked king prawns
1 bunch spring onions, thinly sliced
pinch dried chilli flakes
1 teaspoon soy sauce
a squeeze lime juice
a large handful coriander, roughly chopped
Cook the noodles according to packet instructions.
While they are cooking heat the oil in a large pan and briefly fry the garlic. Stir in the peanut butter and coconut milk to make a loose paste before adding the stock.
Bring to a simmer and add the prawns, spring onion, chilli flakes and soy sauce, cook for 2-3 minutes until heated through. Add the noodles, return to a simmer and add the lime and coriander. Serve straight away. Serves 2 – 3.
Chorizo, Red Pepper and Manchego Tortilla
From Jo Pratt’s In The Mood For Food, Comfort chapter. It is just a few vegetables ( ½ red onion, 1 garlic clove , 1 cubed red pepper and cubed potatoes) cooked slowly in a tablespoon or two of olive oil for about 15 minutes, then the sliced (half hoop of ) sausage added for another 5 minutes before adding eggs, paprika, parsley and I sprinkled the grated cheese on top, instead of stirring it through. I turned it into a fritatta by baking it instead of doing the inverting the tortilla thing, which I once burned myself doing – so take the easier popped in the oven for 10 minutes route. Though to my mind a frittata is a bit lighter.
I changed Jo’s method a little by cubing the pepper and potatoes, sprinkling the cheese on top and baking it, but the ingredients are still the same. This was a really good supper, and a casual potter round the kitchen. It was a little different to others I have cooked because of the cheese, a hard Spanish one, it was salty and savoury but in a more reserved way than say Parmesan, a bit creamy tasting too, which was good once it had melted.