Orble - the chef and the kid

the chef and the kid

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Barbecued Garlic Prawn & Pineapple Kebabs with Lemongrass & Ginger

January 9th 2008 02:29

This easy, seriously juicy flavoursome recipe, resulted from one to many glasses of red and musings on what I should contribute to the next days barbecue at the Basin, accessible only by boat set in the lovely Pittwater bay.

Firstly, I think green prawns are best ..I also tried banana prawns at a later date and hands down will say the green are better.

Recipe for 6 (2 skewers per person)
Soak 12 skewers in water for 30mins (so they won't burn or splinter on the barbie)

Ingredients
36 green prawns - uncooked, heads off and feet off...leave tails and shells on.
1 pineapple - skinned and cored and cut into 2.5cm cubes
1 stem of lemongrass - white part only and finely sliced
1 bulb of garlic - skins off and crush with garlic crusher
1 4cm piece of ginger - peel and then finely grate *
1/4 tspn of mince chilli - sambal oelek in the jar is fine...avail at supermarkets
1& 1/2 lime's juice - if limes are hard,roll with hand on hard surface to tenderise
1/4 cup - verjuice, white wine or white wine vinegar
1/2 cup - olive oil ..good quality extra virgin oil

Method
I use a pyrex with lid but you can use whatever glass tray you have that is a little deep.
Put all ingredients except prawns and pineapple in the glass tray and mix around.
Drain skewers and alternate threading prawn then pineapple. You should have 3 prawns per skewer. Pierce through the top of prawn carefully and then continue to pierce through just above the tail. This will keep the prawns intact (cresent shaped). Put in dish and throughly coat. Cling wrap and fridgerate overnight. or at least 3hrs.

Heat barbie to med high heat . Prawns on the barbie ...until just pinky orange on both sides..approx 4 mins each side. Put on platter they will continue steaming in their shells.
Go to town and dig in ...they are divine..extremely morish ...you will need bowls of water to wash fingers or wet cloths...ENJOY.
Married well with a Savignon Blanc.
* Microplanes are an excellent invention and take a lot of work out of zest and grating, a worthwhile kitchen utensil.

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Posted By: dane chatani - Category: No Category

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how to get the liddle bugger to eat well.

October 6th 2007 02:52

Three and a half and he know's it all. Yes my tummy's big and his aren't, my arms jiggle and his don't. Where a sensible man would never dare to answer in the positive to

Your text goes here

Does my bum look big in this sweetie? This is where a three and a half year old, has no problem in directing the truth, bless their little outspoken hearts.
After I peeled my deflated ego off the fridge door, I decided the kid deserved a new approach to nutrition. Yes, I was going to make tantalizing, salivary duct inducing healthy food.
My mission to abort most of the fat and sugar without compromising the tasty satisfaction factor for kid and chef.

Salivary Duct Inducing Spaghetti Meatballs serves 8-10

Sauce (get this on the go first)
1x brown onion ..quartered ( excellent for reducing inflammation)
1x peeled and roughly chopped carrot ( for those sparkly eyes)
1x garlic clove..halved (great for cleasing the blood)
2 tspns oregano (germ warrior)
1/2 tspn chillli paste (gets the motor running)
1 1/2x tbspn olive oil (try an invest in a good one...healthy fat)
1 1/2 x tbspn balsalmic vinegar (try an invest in a good one....good for the ticker)

Blitz all of these (except oil and vinegar) in the food processor until pulp like.
Heat oil and scrap out the pulp into pot and reduce heat to low, put the lid on and after 5 mins add balsalmic, this will of course impact wonderful flavour but will also keep it wet.
You want it be tender..no crunchy bits...cont to cook for another 5 mins or until tender add a little chicken/veal stock if drying out.

Meanwhile
Meatballs (line a cookie sheet with foil)
500gms minced chicken (I use organic thigh fillets and blitz it, the kid prefers this) or combo beef and pork
2tbspns dry breadcrumbs or semolina
1 egg
1tbspn pinenuts
2tbspns grated parmasen
1tbspn fresh finely chopped rosemary (you can use dry but 1 1/2 tspn instead)
1 minced garlic clove
100gms finely chopped pancetta or prosciutto ( optional but almost a necessary)
1/2 tspn chilli paste (optional)
Now roll up your sleeves, take your rings off, wash your hands with soap please and dig in and mix it all up ...it is quite a wonderful experience, very tactile..I'll stop there. roll up small balls and place on cookie tray then cover with plastic wrap. Refridgerate immediately until needed. Most important so the balls won't break apart on contact with the hot sauce.
Wash your hands and bowl (first with cold, so the meat doesn't cook and stick to your hands)then with hot SOAPY water to anialate any contamination.

Sauce ingredients cont.
1x 375 bottle of passata (pureed tomatoes..great cancer fighter and so many other benefits)
1 1/2 cups chicken or veal stock (preferably veal..as it makes the sauce a deep rich flavour)
1/4 tspn sugar (raw if you prefer)
1x tspn ea salt and pepper
110mls of milk
THE PULP should be tender ... add the passata and then fill the empty bottle with the stock, (put lid on and shake to get all those bits left behind.) and add to pot. Turn heat up.bring to boil just..then return to low heat. and partially cover pot with lid for an hour, KICK BACK WITH YOUR FAVOURITE BARRY WHITE AND SAVIGNON BLANC stirring occasionally (make sure you stir botom of pot, so nothing sticks) then add sugar, salt and pepper and milk and stir. Carefully place chilled meatballs (heat should still be low) and cook for another 30 mins or so...check to see if meat is done...at this point I like to add some sauteed balsalmic mushrooms and some pine nuts (entirely up to you..the kid won't have the mushies but loves the pinenuts) and then your ready to serve with pasta or rice.

The kid and his crew are most appreciative of this dish. As a result we have a growing band of 3 year old gate crashers, demanding the menu always list this.
Dinner parties for the more mature members have featured this many times, once again with the sauteed balsalmic maushrooms and a more sophisticated pasta shell or ribbon.

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Posted By: dane chatani - Category: No Category

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January 2008

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