Spicy Harissa Prawns

Quick and easy one here. Was not in the mood for anything substantial or that would take a long time.


Ingredients:

Raw prawns - 100g per person is usually a decent portion.
200G spinach per person, washed and drained.
2 large tomatoes
1 small Shallot
2 cloves of garlic
2 heaped tablespoons of Cumin seeds
Lemon Juice, from half a large lemon
3 teaspoons of Harissa paste (see below)
1/2 teaspoon of Balsamic Vinegar
Handful of chopped fresh Coriander
2 tablespoons of good Olive Oil.
Seasoning to taste.

This is so simple. You should end up with a nice spicy and tangy prawn dish! Adjust the amount of Harissa paste to your desired level of heat.

Start by toasting the Cumin seeds in a hot pan. You will smell within 90 secs that the seeds have toasted.
At this point add in the olive oil and the Spinach, cook until wilted.
Whilst the Spinach is frying, chop your Tomatoes, Garlic Cloves and the Shallot finely.
When the Spinach has wilted down, add in the Tomatoes, Onion, Garlic, Lemon juice, salt and freshly ground black pepper.
Turn down the heat to a medium heat, and stir the mixture until it reduces down. Then add in the Balsamic vinegar.
Briefly rinse your Prawns, and devein them if necessary.

When the spinach and tomato sauce has thickened, pour this into a bowl, and put the raw prawns directly into the same pan. Cook these for a few minutes until they just turn pink, then add in the 2 spoonfuls of Rose Harissa Paste. If you have not used this before, i urge you to try it. Fairly hot, it adds loads of flavour.








Toss the Prawns in the paste, then add the spinach and tomato sauce back in and stir well for 30 seconds on a high heat to warm through again. Throw the Coriander leaves in at the last second then serve with Cous Cous or some really crusty bread, or as i have done tonight, some toasted Muffins!

Something green and garlicky

Feeling a little under the weather again today, so after my earlier protein craving was sated by some roast chicken in a lovely sandwich, felt the need for something green.


Spinach and Garlic Pasta

Serves 2 people

300-400g of Spinach, washed and drained
4 large cloves of garlic, chopped
1 large squeeze of fresh lemon juice
50g of Pancetta, finely diced
1 tsp of Harissa paste
75g per person of pasta of your choice


Place the pasta in boiling water and cook; the sauce will only take 4-5 minutes to make so this might even suit fresh pasta.

Warm some olive oil in a pan on a medium heat,  place in the pancetta so that it sizzles and starts to crisp up.
When the pancetta starts to look golden, add in the garlic and spinach, grind in some black pepper.
Salt is not necessary as you get this from the pancetta.
When your pasta is ready, drain, and leave to one side.
Stir in the Harissa paste, finely chopped garlic, and squeeze in the lemon juice to taste and mix in the pasta with your sauce.
Serve immediately.

I know the garlic might sound excessive, but cooking it at the last minute and having it really strong does work.

Feel free to add in other vegetables and fresh herbs, but this simple recipe stands on its own.
I ate it so quickly i forgot to take a photo, so will do that next time.