Recipes - Watermelon Granita

So granita has become my new favourite thing, it is like eating fruit flavoured snow, and I've already considered about 50 different flavour combinations!  It's easy to make, just requires a couple of hours at home as it needs your attention for about 1 minute an hour for 6 hours.  The great thing is that it can be made the day before and left in the freezer until required.

Ingredients

1/4 watermelon, about 2kg, cubed

1/2 cup sugar

1 cup water

Step 1 - Place a baking dish in the freezer.
Step 2 - Place sugar and water in a saucepan over low heat, stirring until sugar dissolves.  Increase heat to high and simmer for 3-4 minutes, until syrup thickens.
Step 3 - Place watermelon and sugar syrup into food processor and process until smooth.  Pass through a fine sieve and pour into baking dish.  Return to freezer.
Step 4 - After two hours, remove dish from freezer and run a fork over the surface. Granita should be half frozen so push the edges to the centre, smooth over and return to freezer.  Leave for 1 hour then remove and run and fork over the surface.  Repeat 2-3 times until granita is frozen into small crystals and there are no lumps.  Leave in freezer until required.

Recipes - Stuffat tal Fenek

Stuffat tal Fenek, Rabbit Stew, may be Malta's nation dish.  As there is not a lot of land mass in Malta, and therefore not a lot of room for grazing animals, rabbit is a popular protein on the island.  In Australia, and many other western cultures, rabbit is not considered to be a popular meat to cook with.  Most people I've encountered do not even have the inclination to try it, thinking of rabbit as a pet not a source of food.  For me, I grew up eating rabbit stew and it has always one of my favourite things that my Nan prepares.  I felt so honoured when she gave me her recipe 5 years ago.  This is awesome.  Enjoy.

NB: Wild rabbits are available at select butchers, however, wild rabbit can be tough, with a gamey flavour.  Farmed rabbits have a much milder flavours, are usually more tender and are the best choice for cooking.  It can be difficult to get your hands on farmed rabbit but is well worth the effort.

Ingredients

1 rabbit, cut into 12-15 pieces
3/4 cup red wine
2 cloves garlic, finely chopped
1 1/2 tsp mixed spice
3/4 tsp all spice
3/4 tsp garam masala
1/2 tsp nutmeg
1/2 tsp cinnamon
500g pork spare rib, cut into 1 inch pieces
2 onions, finely diced
3 potatoes, chopped
1 1/2 tbs tomato paste 
1 tsp white sugar
1 cup beef stock
1.5 cups water
3/4 cup peas
1kg spaghetti, parmesan cheese and bread - to serve

Step 1 - Place rabbit pieces and offal in a large bowl.  In a small bowl, combine garlic, 1/2 cup red wine, 1/2 tsp mixed spice, and a 1/4 tsp each of all spice, garam masala, nutmeg and cinnamon.  Combine well and pour over rabbit.  Cover with glad wrap and marinade for at least two hours, stirring every half an hour or so.
Step 2 - Heat a good whack of olive oil in a large, heavy bottomed sauce pan.  Add a single layer of pork spare rib pieces and fry for about a minute on each side.  Remove from pan and place on a large plate.  Fry off remaining pork spare ribs in as many batches as necessary.  Remove from pan and place on plate.

Step 3 - In small batches, fry rabbit pieces and offal in pan for about 1-3 minutes on each side, depending on the size and thickness of the piece, until well browned.  Set aside on the plate with the pork.  Reserve marinading liquid.
Step 4 - Throw onions into pan and cook until soft and translucent.  Add a little more oil if necessary.  Throw spices in the pan and cook well, stirring until spices are fragrant.  
Step 5 - Add tomato past and sugar, and cook, stirring, until tomato paste has darkened in colour significantly.  Remove from heat and pour in marinading liquid and remaining wine.  Stir until well combined then add potato, beef stock and water and return to heat.  Bring to boil, cook for 2-3 minutes, then reduce heat to low.   
Step 6 - Return rabbit and pork to the pan, season well with salt and pepper and slowly simmer for 2-3 hours, until sauce is thick and meat is falling off the bone.  In the last 5 minutes, add peas to the pot.
Step 7 - When ready to serve, cook spaghetti as per packet instructions.  Place spaghetti on serving plate, top with one or two pieces of rabbit and spoon over a generous amount of sauce.   Serve with parmesan cheese, fresh cracked black pepper and thick slices of crusty bread on the side.

Recipes - Fruit Mince

I have never been a fan of fruit mince until last year when my friend invited me to make fruit mince with him.  He has been making steamed Christmas puddings for over eight years and over this time has developed the most delicious recipe for the fruit mince.  There was so much that not only did we make heaps of steamed puddings, of varying sizes, we also made fruit mince pies, fruit mince pinwheels, fruit mince tarts, fruit mince and custard muffins and a whole bunch of other delicious fruit mince desserts.  So, without further ado, here is the best recipe for fruit mince you will ever find ever! 

NOTE: This fruit mince needs to be started 4 weeks in advance!   There is room to alter the ingredients to suit your tastes.  If you don't like dried apricot, leave it out and add more of something else, like craisins or dried apples.  This is very much one of those old fashioned 'throw in what you have in the pantry' kind of recipe.

Ingredients

1kg sultanas

1kg raisins
300g currants

500g dried apricots

500g dried apple

500g prunes

500g dates

300g craisins
250g dried figs
100g dried blueberries (optional)

200g walnuts 
200g pecans

100g crushed peanuts

100g slivered almonds

2 x carrots, grated

2 x apples, grated
1 orange, zested

1 cup fresh orange juice

1 cup brandy

1/3 cup orange marmalade

1/3 cup jam

                                                                              1 cup dark brown sugar

Step 1 - Throw sultanas, raisins, craisins, currants, blueberries, slivered almonds, crushed peanuts, grated carrots, grated apple and orange zest in a large container.
Step 2 - Chop dried apricots, dried apple, prunes, dried figs, dates, walnuts and pecans, so they are all a similar size to the fruit already in the container.  Add to container and mix together until well combined.
Step 3 - Place orange juice, brandy, marmalade, jam and brown sugar in a microwave proof bowl.  Microwave on high for 3 minutes, stirring well every minute.
Step 4 - Pour mixture over fruit in the container and stir until well combined.  Pop lid on container and place in fridge.  
Step 5 - Turn container once a day for 4 weeks.  


Use fruit mince to make steamed puddings, fruit mince tarts and other Christmas goodies.

Recipes - Chilli Jam

Chilli Jam is one of those beautiful, versatile sauces that works so well with so many things.  It can be spread on sandwiches, smeared over steak and seafood, poured over salads, spooned over cheese and a hundred other uses.  The great thing about this recipe is that you can control how spicy it is.  I decided to make mine medium, with a nice swift kick in the back of the throat!  But I've written detailed instructions for how to achieve the right amount of spicy for you. 

Ingredients

3 x banana chillies, seeds and pith removed and diced

6 x long red chillies

6 x birdseye chillies

1 onion, finely diced

3 cloves garlic, finely chopped

1 x 5cm knob ginger, finely grated

2 red capsicum, roasted, skin, seeds and core removed

2 tomatoes, blanched, peeled and deseeded

1/2 cup caster sugar

1/2 cup brown sugar

1/2 cup white vinegar

1/4 cup water

1/2 lemon, juiced

Step 1 a - For a mild jam, remove the pith and seeds from all long red and birdseye chillies, then slice thinly. Set aside.

Step 1 b - For medium jam, remove the pith and seeds from half the long red and birdseye chillies and slice all thinly. Set aside.  (This is how I prepared my chilli jam)

Step 1 c - For hot jam, do not remove the seeds and pith from any of the long red or birdseye chillies.  Slice all chillies thinly and set aside.  

Step 2 - Place tomatoes and roast capsicum in a food processor and process until smooth. Set aside.

Step 3 - Heat a good whack of olive oil in a large saucepan.  When hot, add onion, garlic and ginger and fry until onion is well cooked and starting to caramelise slightly.

Step 4 - Add remaining ingredients and stir until sugar has dissolved.  Bring to boil and cook for about 5 minutes.

Step 5 - Reduce heat to low and simmer uncovered until sauce has reached a thick, jam like consistency.  This may take a few hours.

Step 6 - Cool jam and store in an airtight container or jar for up to one week in the fridge.

Recipes - Brunġiel Mimli

This is my death row meal!  It has been my favourite dish for as long as I can remember and is something my Nan cooks often.  Even though I've been making it for over ten years, mine is never as good as hers and probably never will be, but it's pretty close to perfect.   The only bad thing about this is once you start, enough is never enough!


Brunġiel Mimli literally translates to 'Eggplant Stuffed'.  I prefer this made with Qarabali (marrow; which is a small eggplant shaped zucchini with light green skin), however, quarabali is difficult for me to source locally.

Ingredients
3 eggplant
1 kg pork and veal mince
6 rashers middle bacon, rinds removed
1 egg
2 1/2 cups tasty cheese, grated
1/2 cup parsley, roughly chopped
4 brown onions, peeled
4 potatos, peeled
1/2 cup vegetable stock
half a lemon, juiced
salt and pepper, to season


Step 1 - Preheat oven to 180. Lightly spray a large baking dish with olive oil. 
Step 2 - Top and tail eggplant and cut in half length ways.  Scoop out centre, leaving a 1cm rim.  Reserve half of the scooped out eggplant and set aside.  Discard the rest.   
Step 3 - Sprinkle eggplant boats with salt and lemon juice and rub in to flesh.  Microwave for 3 minutes.  Remove from microwave and set aside.
Step 4 - Take the reserved eggplant that was scooped out from the middle and chop roughly.  Dice two of the onions and fry them with the roughly copped eggplant in a little oil over high heat until golden.  Set aside to cool.
Step 5 - Dice two of the bacon rashers and add to a large bowl along with mince, egg, 1 cup of cheese, parsley and fried onion and eggplant.  Season well with pepper and mix with clean hands until well combined.  
Step 6 - Slice the potato and remaining 2 brown onions into thick slices and layer over base of baking tray.  Season lightly with salt and pepper and drizzle with oil.  Pour stock into tray.
Step 7 - Pack each eggplant boat firmly with mince mixture.  Sprinkle the remaining 1 1/2 cups cheese over the mince.  Cut each of the remaining 4 bacon rashers into thirds and lay two pieces over each eggplant.  Place filled eggplant boats into dish on top of potato and onion.  Bake for 1 hour 40 minutes - 2 hours.
Step 8 - To serve, place eggplant on plate with some potato and onion and spoon some broth onto plate.  Serve with thick slices of fresh bread.  

Recipes - Strawberry Jelly

Have an abundance of strawberries you need to use or just want to impress your guests?  This is the recipe for you!  Home made strawberry jelly is far superior to the jelly crystals you buy at the supermarket.  It is a somewhat arduous and time consuming process, however, the results are well worth the time.  I found this recipe on taste.com.au and have modified it slightly after a few attempts.  

Ingredients

500g strawberries, hulled and quartered

30g sugar

1 tbs lemon juice

2 sheets gelatine

water

Step 1 - Bring a small-medium pot of water up to simmer, reduce heat to low.
Step 2 - Place strawberries in a glass bowl and cover with cling wrap.  Place bowl over simmering water ensuring bowl and water do not touch.  Leave for two hours, stirring gently half way through.  This will draw the juice out of the strawberries.  Lift the bowl to check the pan every half hour or so to make sure it has not dried out.  Add a bit more water if necessary. 
Step 3 - Line a fine sieve with muslin cloth and place over a clean glass bowl.  Pour strawberries into sieve.  Stand for 1 hour, until all juice has drained into bowl.  Do not at any point press, push, stir or squeeze the strawberries as it will turn the jelly cloudy.

Pictured w Strawberries and Cream Cake

Step 4 - Discard strawberry pulp and pour juice from bowl into a measuring cup. Add lemon juice and then add enough water to make 300mL.  Pour liquids into a small pan along with sugar and stir over low heat until sugar has dissolved.  Set aside.

Step 5 - Half fill a small bowl with water and add gelatine.  Leave for 5 minutes, then squeeze out gelatine and add to warm strawberry liquid. Stir gently until dissolved.
Step 6 - Rinse molds in water, this will help when turning jelly out, then pour liquid into molds.  Set in fridge for 2-4 hours, until set.

Recipes - Veggie-ful Bolognese

What is one thing kids can not have too much of?  Vegetables.  And what is one thing kids never get enough of? Vegetables.  My kids eat their veggies, usually without a fight, but I still struggle to get enough veggies in their diet.  So, I am always looking for ways to veggie-pack recipes and have discovered that there is a great utensil, that is a standard in all kitchens, that makes veggie-packing meals a lot easier.

The humble grater.  

Grating vegetables helps them breakdown faster, leaving no visible sign that they were ever there.  This trick works really well in tomato based sauces such as nachos, beef stew, beef stroganoff, my own Mexican Chicken recipe and pasta sauces such as this bolognese.  It can also be used when preparing soups, stews, casseroles and curries.  I like to aim for a minimum of five or six vegetables per dish.  Slow cooking on a low heat produces the best results.  

Ingredients

500g beef mince

2 cloves garlic, finely chopped

1 onion, finely diced

8 button mushrooms, peeled and finely diced

2 carrots, grated

2 zucchini, grated

4 celery stalks, finely diced

1 red capsicum, finely diced

1/2 butternut pumpkin, grated

2 x 400g tins diced tomatoes

2 tbs tomato paste

1 tsp sugar

1 cup water

salt and pepper to season

Step 1 - Heat a good what of olive oil in a large frying pan over high heat.  Fry garlic, onions and mushrooms for 1-2 minutes until cooked. Add beef and fry until browned.

Step 2 - Throw in carrot, zucchini, celery and capsicum and fry for another 2 minutes.  Add tomato paste and sugar and cook, stirring frequently, until tomato paste is darker in colour and well cooked.

Step 3 - Reduce heat, add tin tomatoes and water.  Season well, cover with lid and slowly simmer for 3-5 hours.

Step 4 - With an hour to go, add pumpkin.  Check seasoning and adjust if necessary.  Cover with lid and slowly simmer until sauce is thick and vegetables have melted into the sauce.  If sauce looks like it is drying out, add a little more water. 

Step 5 - Cook pasta.

Step 6 - Mix pasta into sauce and serve w grated parmesan cheese.


Notes:


Mushrooms will not break down into sauce, however, will go undetected if diced very finely.

Recipes - Pumpkin Soup

Everyone has their own way of making pumpkin soup and this is mine.  I developed this recipe after seeing a TV chef make something similar ten years ago.  Their method always stuck with me and led me to create something that has become a favourite among my family and friends.

Ingredients

2kg butternut pumpkin, skin removed and cut into large pieces

2 potatoes, peeled and quartered

2 brown or spanish onions, quartered

4 cloves garlic, whole and unpeeled 

1.5 litres chicken or vegetable stock

1 tbs ground cumin

1/2 cup cream

2 tbs chives, finely chopped

4 slices prosciutto

sour cream, to serve

Step 1 - Heat oven to 220°C.  Spray two baking trays with olive oil.  

Step 2 - Evenly distribute pumpkin, potato and onion over the baking trays.  Spray vegetables with olive oil and season well with salt and pepper.  Place trays in oven.  After 20 minutes, reduce heat to 180°C, add garlic to trays and bake for a further hour or until tender.

Step 3 - When vegetables are ready, heat stock in a large pot. Remove any excess skin from vegetables, ie onion and garlic and place vegetables in pot with stock. Blend with a stick mixer until smooth and thick.  Remove from heat and stir in cumin and cream.

Step 4 - Grill prosciutto until crispy, about 2 minutes each side and set aside to cook slightly.

Step 5 - To serve, ladle soup into bowl and top with sour cream, chives and prosciutto.   

Recipes - Pimped Nachos

Who doesn't love good Mexican food?  Especially nachos!  The pre-brought spice mixes are great as a flavour base to which you can add extra spices and a few other ingredients to develop a rich, flavoursome sauce, better than what you find in most Mexican restaurants!  

Ingredients
500g mince
1 clove garlic, finely chopped
1 onion, diced
1 red chili, seeds & pith removed & sliced
1 packet of taco or burrito seasoning
1 1/2 tsp ground cumin
1 tsp ground coriander seed
1 tsp paprika
1/2 tsp ground chili
1 tbs tomato paste
1 tsp sugar
1 x 400g tin tomatoes
1 x 400g tin red kidney beans
To serve
2 x tomatoes, seeds removed and diced
1 small spanish onion, finely diced
guacamole
tomato salsa
grated tasty cheese
sour cream
corn chips

Step 1 - Heat a good splash of oil in a large frying pan.  Add onions, garlic and chili and fry off for 1-2 minutes.  Add cumin, coriander, paprika and chili and fry off for up to one minute.
Step 2 - Add mince and brown.  When brown, add taco or burrito seasoning, tomato paste and sugar and cook, stirring frequently until tomato paste is dark in colour and well cooked.
Step 3 - Add tin tomatoes, red kidney beans and 1 cup water. Reduce heat and simmer slowly  for 1-3 hours.  The longer the sauce cooks the richer the flavour will be.
Step 4 - To serve, place nacho mix, corn chips, onion, tomato, cheese, guacamole, sour cream and salsa in separate bowls in the middle of the table and let people serve themselves. 


Notes:


The amount of chili can be reduced or omitted for children.  To increase kids vegetable intake grate 1 carrot, 1 zucchini and 2 celery sticks and fry in step one after spices and before adding mince.  

Recipes - Veggie-ful Soup

Want a great, hearty, veggie packed soup for the whole family?  Look no further!  A great way to pack more veggies into your kids diet and a healthy lunch option for the whole family.  Freeze leftovers for up to three months and reheat for a quick dinner.

Ingredients

2 x cloves garlic, finely chopped

2 x brown onions, finely chopped

2 x carrots, finely chopped

2 x zucchini, finely chopped

4 x celery stalks, finely chopped

1 x leek, finely chopped

1/2 butternut pumpkin, peeled and chopped

1 x small sweet potato, peeled and chopped

2-3 potatoes, peeled and chopped
1 x parsnip, peeled and chopped

1/2 cabbage, chopped

1 x broccoli, cut into florets

1/2 cauliflower, cut into florets

2 tbs tomato paste

1 tsp sugar

2 x 400g tin tomatoes

1 x 400g tin chickpeas

1 x 400g tin lentils

1 x 400g tin red kidney beans

1 x 400g tin butter beans/white beans

200g short pasta, eg. shells, spirals, elbows etc

vegetable stock and water (amount varies)
salt and pepper to season

Step 1 - Heat oil on medium heat in a very large pot (approx. 10 L).  Add garlic, onion, carrot, zucchini, celery and leek and fry until veggies are soft, this can take up to ten minutes.  Add tomato paste and sugar and fry off for 2-3 minutes.
Step 2 - Reduce heat and add tin tomatoes, potato, pumpkin, sweet potato, parsnip cabbage, broccoli and cauliflower.  Add a few cups of stock and water, until the liquid is almost covering all the vegetables.  Put the lid on and slowly simmer for 4-6 hours, stirring periodically.
Step 3 - With about half an hour to go, add chickpeas, lentils, beans and pasta.  You may need to add a little more water at this stage to help the pasta cook through. 
Step 4 - Serve with a sprinkling of parmesan cheese or a few pieces of gbejniet, a lemon cheek and some fresh sourdough or pane di casa. 

Top 5 - Slow Cooked Meals

I am a pretty big fan of slow cooking, especially in the colder, winter months.  It is a great technique to get the most out of cheaper cuts of meat and develop amazingly rich flavours. Most slow cooked meals can be made in bulk and frozen for up to three months which is great for meals on the go.    

• Maltese Spaghetti
• Pal fil-Forn
• Slow Roasted Romas
• Veggie-ful Soup
• Beef Stew

Recipes - Pal fil-forn

Pal fil-forn literally means 'like in the oven'.  This dish is typical of Maltese food and is often referred to as a 'peasant's meal', that is; few ingredients, of varying quality, cooked simply over a long period of time.  Cheaper cuts of meat are best and it can be made with pork, chicken, lamb or beef, however, the meat must be on the bone.  This dish is a favourite of mine, one of my signatures and has impressed many despite its simple nature.

Ingredients

3-4 brown onion, sliced thickly

3-4 potatoes, sliced thickly

4-5 pork chops
vegetable stock and water (amount varies, see step 2 of recipe)

Step 1 - In a large pot, layer the onions on the bottom, then place the pork in a layer and top with a layer of potato.  

Step 2 - Fill pot to just under potatoes with 1/2 water 1/2 stock and put lid on pot.

Step 3 - Place pot on high heat and bring to boil.  Reduce heat, season well with salt and  pepper and simmer slowly for 3-5 hours. 

Step 4 - To serve, put a few potato slices on bottom of plate, top with pork and spoon over onion broth.  Serve with thick slices of sourdough.

Recipes - Moroccan Lamb Stew

This is not a traditional Moroccan recipe, it is merely my understanding of Moroccan flavours turned into a stew.  While researching in preparation for this recipe, I read close to ten different Moroccan Stew recipes and chose my favourite elements of each one.  I served this as the main of my Five Course Dinner Party and plates were (practically) licked clean.

Ingredients
500g lamb, cut into small cubes
1 brown onion, finely diced
2 clove garlic, fine chopped

2 tbs ginger, freshly grated

1 tsp ground cumin
1 tsp ground coriander seed
1 tsp smoked paprika
1 tsp cinnamon 
1/2 tsp ground chili 
2 tbs tomato paste
1 tsp sugar
1 x 400g tin tomatoes
1/2 cup water
1/2 cup chicken or vegetable stock
2 x oranges, juice and zest 
1/2 cup raisins
1/2 cup dried apricots, halved 
1 x large carrot, chopped
1 x 400g tin chickpeas
1 cup couscous
1/4 cup fresh coriander, chopped
flaked almonds 


Step 1 - Soak raisins in hot water.
Step 2 - Heat a small amount of olive oil in frying pan and seal lamb in small batches.
Step 3 - Heat a little more oil in the pan, add onion and garlic and sautee until tender, but not coloured.
Step 4 - Add ginger, cumin, coriander seed, paprika, cinnamon and chili and fry off for 1 minutes, stirring frequently.  Add tomato paste and sugar and cook, stirring, for 2-4 minutes.
Step 5 - Return lamb to pan, coat with spiced tomato mix then add tin tomatoes, water, stock and carrot. Reduce heat to low and simmer for 3-5 hours, stirring periodically.
Step 6 - With one hour to go, drain raisins and add to pan along with orange juice, apricots and chickpeas.
Step 7 - To prepare couscous, place in a large bowl with 1 cup boiling water and a pinch salt. Mix quickly with a fork and cover with a lid or plate for 5 mins.  Remove lid, fluff with a fork and mix through orange zest, coriander and a good whack of olive oil.  Season well with salt. 
Step 8 - To serve, place couscous and stew in a plate and top with toasted almonds. 

Notes:


The slow cooking is essential for this dish.  If the stew looks like it is drying out, add more water.  

Recipes - Slow Roasted Romas w Basil Pesto Pasta

When I asked my friends husband for this recipe he said 'I can tell you, but then I'd have to kill you.'  So it has to stay a secret, shhh don't tell anyone.  Slow cooking is required for this dish but it is well worth it.  

Ingredients 

Roma tomatoes

Brown Sugar

Basil pesto

Fettuccine 

Step 1 - Preheat oven to 140°C. 

Step 2 - Halve tomatoes and place, cut side up, in a baking dish lined with baking paper. Sprinkle generously with brown sugar. Bake for 4-6 hours until tomatoes start to blacken around the edges

Step 3 - Transfer tomatoes and caramel in the pan to a bowl and cover with cling wrap.

Step 4 - Cook fettuccine, drain and mix through basil pesto. 

Step 5 -  Serve by piling a mound of pesto pasta on a plate and top with a few slow roasted tomatoes.  Drizzle with the tomato caramel syrup.






















  

Recipes - Maltese Spaghetti

This recipe is the reason most of my friends keep me around.  It's probably not traditional but is my interpretation of the recipe my grandmother makes and is a good representation of Maltese Cuisine. The ingredients may seem a bit odd, but trust me, I have not met one person who has not enjoyed this.

Ingredients

600g middle bacon, diced

1/2 head garlic, about 8-12 cloves, roughly chopped

2 x 400g tins tomatoes

4 heaped tbs tomato paste

1tbs sugar

Step 1 - Heat oil in a large frying pan.  You need lots of olive oil, enough to cover the base of the pan in a thin layer.  Fry garlic and bacon until they are cooked and slightly coloured, but do not allow the garlic to burn.

Step 2 - Add tomato paste and sugar and fry off for 3-5 minutes, stirring frequently to avoid burning.

Step 3 - Add tin tomatoes and 1 cup water, reduce heat and simmer slowly for 2-4 hours.

Step 4 - Serve with spaghetti and freshly grated parmesan.

Notes:

The long, slow cooking of this dish is essential. 

Recipes - King Prawn Puttanesca

This is one of my favourite pasta dishes as it contains some of my favourite things; olives, capers, anchovies, tomatoes, pasta, chili - need I say more?  It takes five minutes to throw together and can be left to simmer for a few hours.  I served this as the main of my Vegetarian Feast. 

Ingredients

300g Green Prawns, peeled

2 x 400g tin tomatoes

2 tbs tomato paste

1 tsp sugar

2 cloves garlic, finely chopped

2 small red chilies, seeds & pith removed & finely sliced

1 cup kalamata olives, pitted

1/2 cup capers, drained & rinsed

12 anchovy fillets 

Step 1 - Heat oil in a large frying pan.  Add garlic, chili, olives, capers and anchovies.  Fry until garlic is cooked but do not allow to colour. 

Step 2 - Add prawns and fry for 1 minutes, then add tomato paste and sugar.  Cook for 3-5 minutes, stirring frequently to avoid burning.

Step 3 - Add tin tomatoes and 1 cup water and stir well. Season with freshly ground black pepper, put lid on pan and simmer slowly for 1-4 hours.

Step 4 - Serve on spaghetti with parmesan cheese on the side.

Notes:

If you like some heat to your chili, do not remove seeds and pith. 

The anchovies are really important in this dish and they 'melt' into the sauce so you won't be eating chunks of anchovy.  The flavour they provide adds a great depth of flavour.  As anchovies are salty, do not season with salt to start with.  Towards the end of the simmering time, taste sauce for seasoning and adjust as required.

For those who cannot eat prawns, omit them from the sauce.  To please everyone, prawns can be fried in a grill pan just before serving and placed on top of the dishes for those who can eat them.