Mexican Prawns

Spicy Mexican Prawns with Veg Stir Fry

Fish | April 10, 2015 | By

These marinated Mexican-inspired prawns are an ideal mid-week dinner as they’re quick and easy to prepare. They are also delicious and good for you!

Mexican Prawns
Serves 2
Fresh prawns marinated in Mexican inspired spices with stir fry veg is a great, quick, healthy mid-week meal.
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
For the prawns
  1. Glug of olive oil
  2. 300g prawns
  3. 1 tbsp cumin
  4. 1 tbsp cayenne pepper
  5. 1 tbsp garlic italian (or half garlic and half basil)
  6. 1 tbsp paprika
  7. 1/2 tbsp chilli flakes
  8. 1 bunch of fresh coriander
For the veg
  1. 2 large carrots
  2. 1 onion
  3. 3 cloves of garlic
  4. 1 lime
  5. 10-12 cherry tomatoes (halved) or 1 beef tomato (chopped)
  6. 1 fresh green chilli
To serve
  1. 150g rice
  2. 2 spring onions
To prepare
  1. Mix all of the prawn spices in a small bowl. Toss the prawns in the olive oil and coat evenly with about 3/4 of the spice mix.
  2. Finely chop the onions, chilli, garlic and coriander (leaving some coriander for garnish). Roughly chop the carrot and pepper into strips. Chop the spring onion.
  3. Remove the zest from half the lime and juice the lime.
  4. Boil the kettle and set a pot of boiling salted water on the hob for the rice.
Cook the rice
  1. As the rice will take the longest it needs to be put on first. Cook as per instructions on the bag (usually between 10 and 12 minutes depending on the brand and type).
Cook the dish
  1. Heat a small bit of olive oil in a pan and add the prawns. Cook over a medium heat for about 1 minute on each side or until no longer grey. They need to be sealed, not cooked at this stage. Remove from pan.
  2. Without cleaning the pan, add the onions and garlic. Add a little more oil if necessary. Cook at a medium high heat (mark 4) until aromatic then add the chilli, tomatoes, coriander, carrot and pepper. Add half the lime juice and all of the zest. Cook for about 5 minutes or until al dente.
  3. Add the prawns and cook for 2 more minutes.
To serve
  1. Half the rice between two plates and sprinkle with a little lime juice and the spring onions. Add the prawn and veg mixture then sprinkle over the remaining lime juice and garnish with some coriander. Enjoy immediately.
Fresh prawns or frozen?
  1. If it's your first time cooking prawns, don't worry! Fresh prawns that are already deshelled and deveined are best as they are the easiest. Fresh prawns are grey and turn to a pinky white when cooked. Cooked prawns can also be used in this recipe but when cooking you should focus more on heating them rather than cooking them as overcooking makes them tough.
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Thai Green Curry

Thai Green Curry Recipe

Chicken, Main Course | April 1, 2015 | By

Thai green curry is my favourite curry to make. The coconut milk combined with the heat of the spices make for a delicious treat. Serve with some sticky basmati rice and you’ll never go back to ordering takeaway again! (Unless it’s a hungover Sunday!) 

Thai Green Curry
Serves 2
Thai green curry is a delicious aromatic and spicy curry with a coconut milk base.
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
For the dish
  1. Green curry paste (I use about 1/2 a jar of Blue Dragon paste)
  2. 1 onion
  3. 3 cloves of garlic
  4. 2 tbsp dark soy sauce
  5. 1 tbsp fish sauce
  6. 1 tbsp sugar
  7. 1 heaped tbsp plain flour
  8. Tin of coconut milk (400g usually)
  9. Bunch of fresh coriander
  10. 2 chicken fillets
  11. 2 tbsp vegetable or sunflower oil
To serve
  1. 150g rice (ideally basmati)
You will also need
  1. Large wok or frying pan
  2. Large bowl
To prepare
  1. Finely chop the onions, garlic and coriander, reserving some coriander for garnish.
  2. Boil a kettle of water for the rice.
  3. Chop the chicken fillets into small chunks.
Make the curry
  1. Put the chicken in a large bowl. Pour in 1tbsp of dark soy sauce and mix well. Sprinkle in the flour and stir well to coat.
  2. Heat the oil in a large frying pan or wok over a medium high heat (mark 4). Add the curry paste and heat for about a minute or until aromatic. Add the onions and garlic. Mix well and fry until the veg become soft. Add more oil if required.
  3. Add the chicken to the pan. Stir well and fry until the chicken is sealed on all sides.
  4. Add the coconut milk to the pan and stir well. Add the coriander, fish sauce, soy sauce and sugar. Stir well. Turn the heat down to low (mark 2) and simmer without a lid for at least half an hour stirring on occasion.
Make the rice
  1. When the curry has been simmering for about 15 mins or so, put the rice in a pan of boiling salted water. Check the instructions on the rice but it usually takes between 10 and 15 minutes depending on the brand and type.
To serve
  1. Serve the rice and curry immediately with some coriander to garnish.
Change the heat of this dish
  1. Reduce the amount of curry paste for a creamier taste and increase the amount of curry paste and garlic to increase the heat. The heat of the paste depends on the brand so make sure to read the usage instructions on the jar!
Add some veg
  1. This dish works very well with mangetout and peas. Simple add for the last 5 or 10 minutes of cooking, about the same time you put on the rice.
Make it healthier
  1. Swap the white rice for wholegrain rice and use low-fat coconut milk. Use a spoon of honey instead of sugar. Be warned that brown rice takes longer (about 40 mins usually) so will need to be put on at the same time as the curry!
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Mole Mole Chicken

Mole Mole Chicken

Chicken, Main Course | October 18, 2014 | By

Mole sauce is thick, spicy Mexican sauce with chocolate undertones. The rich taste of the dark chocolate, combined with the heat of the dish, make this an impressive and unforgettable meal. This recipe is for a quick mole sauce and the level of heat can be adjusted to taste. Following the recipe exactly will give you a medium spicy dish. 

Mole Mole Chicken
Serves 2
A spicy Mexican sauce with undertones of chocolate.
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
For the dish
  1. Glug of vegetable oil
  2. 2 chicken fillets
  3. 1 onion
  4. 2 cloves of garlic
  5. 1 green chili
  6. 1/2 a lemon or 1 lime
  7. 1 tbsp hot chilli flakes
  8. 1/2 tbsp cayenne pepper
  9. 1/2 tbsp cinnamon
  10. 1/2 tbsp ground cumin
  11. 1/2 tbsp paprika
  12. 120ml chicken stock
  13. 120ml water
  14. Small tin of tomato puree (roughly 150g)
  15. Handful of toasted almond slices
  16. Handful of dark chocolate chips
  17. Salt and pepper to taste
To Serve
  1. Rice
  2. 2 Spring Onions
You will also need
  1. Hand blender
Preparation
  1. Finely chop the onion, garlic, chili and spring onions.
  2. Boil the kettle with enough water for the rice and the stock.
  3. If the almond flakes aren't toasted, toast lightly over a low heat.
  4. Combine the spices in a small bowl.
Mole Sauce
  1. Fry the onions and garlic with the oil over a medium heat for about 3 minutes.
  2. Add the almond flakes and the spices. Stir well to combine and cook for 1 more minute.
  3. Stir in the chili, chicken stock, tomato puree and the chocolate chips.
  4. Turn the heat down to low and allow to simmer for 15 minutes. The sauce should thicken slightly.
  5. Transfer to a small saucepan and add 120ml water. Blend until smooth.
  6. Remove a small amount of the sauce to coat the chicken and put the rest on the hob at a low heat.
Rice
  1. Prepare the rice as per the instructions on the bag. This usually takes 10 - 15 minutes.
Chicken
  1. Butterfly the chicken breasts and cover with the mole sauce.
  2. Fry with a little oil over a medium to high heat for about 4 minutes on each side.
  3. Ensure chicken is cooked thoroughly before serving.
To serve
  1. Add the rice and the chicken to the plates.
  2. Squeeze over the lemon or lime juice.
  3. Add the mole sauce and sprinkle with the spring onions.
Like it hotter?
  1. Add an extra clove of garlic and an extra hot chili to the sauce. Increase the amount of chili flakes and cayenne pepper.
Like it milder?
  1. Don't add a chili to the sauce at all. Use only a 1/4 spoon of chili flakes and cayenne pepper.
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