Wednesday, 14 March 2007

A Couple of Midweek Savoury Delights

Prawn and Coconut Satay Broth

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.


Ilana said...

Mmmm. That soup looks amazing!! I have never had a coconut and peanut butter soup. I could assume you didn't use Jif or Skippy for the peanut butter, but proper health food store one?? :D

The frittata looks great too. I love all the ingredients except manchego. Never took a liking to it, but I am finicky with cheeses. It is Rafa's mom's favorite and she kept offering it to me... even if I had known Spanish I wouldn't have had the heart to tell her I didn't like it, LOL.

Reading this blog before lunch is dangerous. Now I want all these things I can't possibly have now.


annauk said...

KJ, I'm going to have to go looking for that wonderful soup recipe on earth did I miss it?!

You are such an inspiration!

Freya and Paul said...

This all looks so good! The soup looks very nourishing but substantial too!

Kathryn said...

Mmm, the soup looks amazing, and the frittata! I had noticed them (have been trying to move on from Jo of late...!) but you're convincing me to try them both. Mmm...