Recipe - Pasta with Braised Chicken, Tomato And Rosemary Sauce

Recently when we had our delicious meal at La Rosa at The Strand, I fell in love with the Capellini della Mamma  -  Mum’s Angel Hair Pasta with Braised Free Range Chicken &  Rosemary. So, I went looking for a similar recipe. Found it :) I would cook this for a dinner party, it was great!

Ingredients:

• 80 ml (1/3 cup) extra-virgin olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 400 gm skinless chicken thigh fillets (about 6)
• 400 ml tomato passata
• 150 ml chicken stock
• 1 rosemary sprig
• 1 fresh bay leaf
• 600 gm dried spaghettini
• To serve: finely grated Parmigiano-Reggiano

Method:

1. Heat half the olive oil in a large saucepan over low heat, add onion and garlic and stir occasionally until translucent (5-7 minutes). Heat remaining oil in a large frying pan over medium-high heat, add chicken, season to taste and cook, turning once, until browned (4-5 minutes). Add to onion mixture, then add tomato passata, 100ml stock, rosemary and bay leaf. Reduce heat to low-medium and simmer until tender (1-1½ hours), adding more stock if sauce gets too thick. Set aside to cool slightly, then coarsely shred chicken and return to sauce, season to taste and keep warm.
2. Cook pasta in a large saucepan of boiling salted water until al dente (5-7 minutes), drain well, return to saucepan, add sauce, season to taste, toss to combine and serve hot scattered with grated parmesan.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Original recipe: http://m.gourmettraveller.com.au/recipes/recipe-search/fare-exchange/2013/2/mums-spaghettini-with-braised-chicken-tomato-and-rosemary-sauce/

Recipe - Sticky Date Pudding

Ingredients for pudding:

• 250g pitted dates
• 1.5 cups water
• 1 tsp bicarbonate of soda
• 1 cup firmly packed brown sugar
• 60g butter, softened chopped
• 2 eggs
• 1 ¾ cup self-raising flour

Ingredients for Butterscotch sauce:

• 50g butter
• 1 cup (220g) brown sugar
• 1 cup (250ml) cream (thicken cream or pure cream)
• 1 tsp vanilla extract

Method

1. Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.
2. Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
3. Using an electric mixer, beat butter and sugar
4. Add eggs, 1 at a time, beating well after each addition.
5. Using a large metal spoon, fold through date mixture and flour until well combined.
6. Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.
7. Make sauce: Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
8. Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.

Recipe - Pasta with Salmon and Zucchini

Nice and simple, just salmon, 5 cloves garlic, 2 grated zucchinis and parsley.

Recipe - Donna Hay Classic Chocolate Cake With Chocolate Buttercream

Classic Chocolate Cake With Chocolate Buttercream

• 170g butter, softened
• 1½ cup (265g) brown sugar
• 2 eggs
• 1½ teaspoon bicarbonate of (baking) soda
• 1½ cup (375ml) milk
• 2¼ cups (335g) plain (all-purpose) flour, sifted
• 3 teaspoons baking powder, sifted
• ½ cup (50g) cocoa, sifted

Chocolate Butter Cream

• 250g butter, softened
• 2 cups (320g) icing sugar mixture, sifted
• ½ cup (50g) cocoa, sifted
• ¼ cup (60ml) milk

Method

1. Preheat oven to 160ºC (320ºF). Beat the butter and sugar with an electric mixer until pale and creamy. 
2. Gradually add the eggs and beat well.
3. Dissolve the bicarbonate of soda in the milk and add to the butter mixture with the flour, baking powder and cocoa. Beat until combined.
4. Spoon into a lightly greased 22cm-square cake tin lined with baking paper. Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack.
5. For the buttercream, beat the butter until pale and creamy. Add the icing sugar, cocoa and milk and beat until fluffy. Spread over the cake. Serves 8.

Source

Recipe - Half Hour Pudding

In a large loaf pan make the pudding mix:

-          mix 1 cup of  self-raising flour

-          1/3 cup raw sugar

-          1/4 tsp. salt

-          1 tsp baking powder

-          1/2 cup milk (or so).

-          In a measuring cup make the sauce

In a measuring cup make the sauce

-          Add 1 cup brown sugar

-          Add 1 tsp. vanilla

-          Add 2 cups boiling water

-          Add 2 tbsp. butter

Options

-          If you like banana – stir one mashed banana through the pudding mix

-          If you like sultanas – sprinkle some on the pudding mix

Instructions

1.       Spread pudding mix over bottom of dish

2.       Pour over sauce

3.       Bake at 190 degrees for 20-30 mins

4.       Finished!

N.B this is the same recipe as http://peckishbyzoerenee.blogspot.com.au/2011/09/wednesday-night-quick-sultana-pudding.html

Recipe - Freakishly easy Chicken and Bean Stew in Baharat Spices

Ingredients:

·       olive oil

·       16 x skinless drumsticks

·       2 x 400g can of butter beans thoroughly rinsed

·       1 x 400g can of cannellini beans thoroughly rinsed

·       2  x onions, chopped

·       3 x garlic cloves, finely chopped

·       2 x tbsp.  baharat

·       1/2 cup tomato paste

·       Handful of parsley - diced

·       salt and black pepper to taste

Preparation:

1.       In a heavy pot combine drumsticks, baharat and almost cover with water. Bring to a boil. Cover and simmer for 30 mins

2.       Add the beans and cook, uncovered, for about 15 mins until beans are fork- tender.

3.       Meanwhile, sauté the onions, garlic, salt and pepper, until onions are golden - about 10 minutes.

4.       Add the tomato paste and parsley and heat for another 2 minutes. Combine the onion mixture into the stew and simmer 10 minutes.

Recipe - Sponge Cake with Raspberry Coulis and White Chocolate filling

Ingredients

·       170g butter

·       170g/1 cup castor sugar

·       1 tsp vanilla extract

·       1 tsp grated lemon rind

·       4 eggs

·       170g/1 generous cup self-raising flour

·       two 7 inch (18 cm) cake tins

·       Icing sugar

·       Raspberry coulis – recipe below

·       White chocolate icing – recipe below

Method

·       Preheat the oven to 180ºC.

·       Grease the tins with a little melted butter and put a round of greaseproof paper on the bottom of the tins.

·       Cream the butter, add sugar, lemon rind and vanilla extract. Beat until light and fluffy.

·       Beat in the eggs one at a time, each time with a tablespoon of flour.

·       Beat very well, and then fold in the remaining flour.

·       Divide the mixture between the tins and bake for 20-25 minutes or until the cakes are well risen, golden and feel spongy to the finger tips.

·       Allow the cakes to cool for a few minutes in the tins and then turn out on to a wire rack to cool completely.

Raspberry Coulis

·       Ingredients

o   300g fresh raspberries/or frozen, thawed

o   1/3 cup icing sugar, sieved

o   1 tsp lemon juice

·       Method

o   Place raspberries, icing sugar and lemon juice in a food processor and puree until smooth.

White chocolate icing

·       See my blog for the Sally’s Baking Addiction recipe 

To Assemble:

·       Spread a couple of tablespoons of the coulis over each sponge base.

·       Cover the bottom sponge with white chocolate icing spreading to within 1 inch of the edge.

·       Serve with a dusting of icing sugar on top

Credit

·       Sponge cake inspiration

·       Coulis recipe

·       Icing recipe

Recipe - Poulet Cocotte Grandmère

I used to love my grandmother's cooking ... so I always love a recipe that reminds me of her and this Gabriel Gate recipe does :)

Ingredients

• 3 tbsp vegetable oil
• 2 tbsp butter
• 4 free-range chicken drumsticks
• 4 free-range chicken thighs
• salt and freshly ground black pepper
• 1 brown onion, diced
• 1 bay leaf
• 2 tbsp rosemary sprigs
• 150 g bacon, diced
• 100 ml white Macon wine or other chardonnay
• 300 g baby mushrooms, washed
• 4 medium potatoes, cubed

Instructions

1. Heat 1 tbsp of the oil and the butter in a wide heavy-based pan and brown the chicken pieces for a few minutes. Season with salt and pepper and add the onion, bay leaf and rosemary and stir well. Add the bacon and cook for a few minutes.
2. Add the white wine and bring to the boil. Stir in the mushrooms, cover with foil and a lid and cook over low heat for about 30 minutes.
3. Meanwhile, heat the remaining oil in a heavy frypan and cook the potato cubes for about 15 minutes or until they are almost cooked. Transfer the potatoes to the chicken dish and mix gently and cook for a further 5 minutes to combine the wonderful flavours.
4. Serve two pieces of chicken on each plate with the vegetables.

Source: http://www.sbs.com.au/food/recipes/grandmothers-chicken-casserole

Recipe - Poached Pears

Ingredients

• 4 firm, medium-size pears, such as Anjou, Bartlett, or Bosc
• 1 bottle robust red wine, such as Cabernet Sauvignon, Cabernet Franc, or Merlot
• 1/2 cup sugar
• 1 vanilla bean, cut in half lengthwise
• 1 whole cinnamon stick
• 1 orange peel
• 1 lemon peel
• 2 whole cloves
• 1 star anise
• 1 whole bay leaf

Directions 

• Peel the pears, and place in medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears.
• Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
• Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve.
• When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.

Source: Thanks Martha! http://www.marthastewart.com/339823/poached-pears

Recipe - Mudcake

You only need one mudcake recipe for the rest of your life and it’s from AGFG!!! 

Ingredients

• 220g butter
• 220g dark chocolate, chopped
• 160ml water
• 125g plain flour
• 125g self-raising flour
• 50g cocoa powder
• 240g caster sugar
• 4 eggs lightly beaten
• 35ml vegetable oil
• 100ml milk

Icing

• 1 1/2 cups icing sugar, sifted
• 1/4 cup cocoa powder, sifted
• 50g butter, melted
• 2 tbsp milk

Method

• Preheat oven to 140C. Prepare a cake tin using baking paper with a collar that extends 2cm above the tin.
• Place the butter, chocolate and water in a saucepan and stir over low heat until melted, then remove from heat.
• Sift the flours and cocoa into a large bowl. Add the combined egg, oil and milk followed by the chocolate mixture and combine (will appear thick).
• Add sugar and stir until well combined but no longer than necessary - the sugar should thin the mixture back to a runny batter.
• Pour the mixture into the tin and bake for approx. 1 hour. Cake is ready when a skewer comes out clean, though it may be sticky. Leave the cake in the tin until cold.

Icing

• Place all ingredients into a medium size mixing bowl. Using a wooden spoon beat together until completely combined.

Recipe – Minestrone Soup

I like to bang out soup 6L at a time and just live off it J Here’s how I do my mega minestrone batch...

Ingredients

• Olive oil
• 2 brown onions, diced
• 4 cloves garlic, minced
• 1 chilli, chopped
• 150g pancetta, chopped
• 4 carrots, diced
• 2 sticks celery, diced
• 3 potatoes, diced
• 1/4 cabbage diced
• 400g red kidney beans
• 800g cannellini beans
• 3 zucchini, chopped
• 2 x 700g bottles of passata
• 2l chicken stock
• 1 cup pasta (macaroni works)
• Salt and pepper. 
• Parmesan to serve

Method

1. Place the onion, garlic, chilli, pancetta, carrots, celery, and potato in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
2. Add the red kidney beans, cannellini beans, zucchini, cabbage and cook for another 5 minutes
3. Add the passata and stock to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender.
4. Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, following packet directions or until pasta is al dente.
5. Season with salt and pepper. 
6. Ladle into serving bowls and sprinkle with parmesan
7. Serve immediately.

Recipe - Banana Upside Down Cake

Found this great recipe on http://www.sprinklesomesugar.com/banana-upside-down-cake/

Serving Size: 9-12

Ingredients:

·         Topping (Bottom of the Pan)

·         1 cup brown sugar

·         6 tbs unsalted butter, melted

·         2 bananas, sliced into 1/4" rounds (or more depending on how you arrange them)

·         Cake

·         1 1/2 cups all-purpose flour

·         1/2 tsp baking soda

·         1 tsp baking powder

·         pinch salt

·         3/4 cup brown sugar

·         1/4 cup granulated sugar

·         1 cup mashed banana (about 2 medium sized bananas)

·         1/2 cup buttermilk

·         1 tbs vanilla

·         1/3 cup oil

·         2 eggs

Method

1.       Preheat oven to 350°. Grease a 9" round baking pan very well, set aside.

2.       Combine melted butter and brown sugar. Press mixture into bottom of the pan. Arrange banana rounds on top of brown sugar mixture. (This will ultimately be the top of your cake.)

3.       In a large bowl, combine all dry ingredients and whisk very well for one minute. Add in the wet ingredients and stir until completely combined and no lumps remain. Don't over mix. Pour cake mixture into prepared pan on top of bananas. (It may look like too much batter, but don't worry it's not.) Bake for 42-47 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

4.       Let cake cool for 5 minutes in pan then turn out on a large plate or platter. (If you wait too long, the caramelized brown sugar will stick to the pan!)

5.       Cake is best served warm out of the oven but will stay moist and fresh for up to 5 days in an airtight container. This cake is able to be made the night before the day needed for consumption.

Recipe - Risotto with mushroom magic (vs magic mushrooms – eek!)

BROTH

Ingredients 

• 400g button mushrooms, very thinly sliced
• 100g dried shiitake mushrooms, soaked in 1 cup warm water to soften
• 2 eschalots, thinly sliced
• 1 head garlic, sliced in half horizontally
• 5 thyme sprigs
• 1 fresh bay leaf
• 250ml dry white wine
• 100ml Madeira or port
• 1000ml chicken stock

Method 

1. Throw all the above into the slow cooker. Remove anywhere from 4 – 8 hours later. Although … you can’t stuff this up so if it goes for longer it’s no big deal.
2. Ta-Da …. You now have the broth.

RISOTTO

Ingredients 

• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 1/4 cups Arborio rice
• 2 cups peeled chestnuts (best way to peel is by boiling – turn to YouTube if you need more guidance)
• 2 1/2 cups stock (if you fall short use boiling water)
• 100g shaved parmesan

Method 

1. Heat the oil and butter in a heavy based pan over low heat and fry the onion and garlic for a few minutes until soft.
2.  Add the rice and peeled chestnuts.
3. Stir thoroughly making sure the rice is well coated with the oil and butter. Continue cooking for three minutes.
4. Heat the stock until it is just simmering. Add to the rice mixture a cup at a time, allowing each addition to be absorbed by the rice. Continue until all the stock is used. The rice should be cooked and creamy.
5. Add the shaved parmesan to the risotto.

Recipe - Brandy Pudding With Brandy Butterscotch Sauce

This is a Masterchef recipe … it is PERFECT for a dinner party and has instantly gone onto my top 10 :)

Ingredients 

• 2 eggs
• 480 grams /2 cups sugar
• 190 grams/ 1 ¼ cups plain flour
• ½ cup milk
• 1 tablespoon vinegar
• 165 ml brandy
• 225 g butter, plus 35 grams / 2 tablespoons melted butter
• 1 teaspoon bicarb soda
• 250 ml/ 1 cup cream, plus more whipped for serving
• Strawberries, for serving
• Spun sugar, for optional garnish
• Select all

Method

1. Preheat oven to 180C. Grease a 20cm cake tin.
2. Place the eggs and 1 cup sugar in the bowl of an electric mixer and beat until pale. Add the flour and mix to combine. Combine the milk, vinegar, 40 ml brandy and melted butter in a small bowl and then add to the egg mixture and beat to combine. Add bi-carb soda, mix well and pour mixture into prepared tin.
3. Place cake in the oven to bake for about 40 minutes.
4. Meanwhile, to make the sauce, place butter, remaining cup sugar, cream and remaining 125ml brandy in a saucepan and set over medium heat. Bring to a gentle simmer, stirring until well combined. Remove from heat.
5. Remove cake from oven. Prick all over with a skewer and pour half the sauce evenly over. Allow to sit until sauce has soaked in, about 5 minutes.
6. To serve, slice pudding and place on plate. Serve with strawberries, whipped cream, remaining sauce and garnish with spun sugar if desired.

Source

Recipe – Chickpea and Asparagus Salad

Today’s experiment in fact worked out J

Ingredients:

• 1 tbsp. oil 800g chickpeas rinsed, drained, dried
• ½ tsp. chilli flakes.
• 2 ½ tsp. garam masala. 
• 1/2 teaspoon ground turmeric
• 2 garlic cloves, crushed
• 2cm-piece ginger, peeled, 2 bunches asparagus
• 1/2 cup coriander leaves, chopped
• 1/4 cup yoghurt
• Juice of half a small lemon and season

Method:

1. Preheat oven to 190°C/170°C fan forced.
2. Place chickpeas on a lined baking tray. Sprinkle with chilli flakes.
3. Drizzle with oil and sprinkle with 1 teaspoon garam masala.
4. Season and toss to combine. Roast for 35 minutes or until dry and slightly crisp.
5. Meanwhile boil the asparagus until just cooked then immediately rinse in cold water to stop the cooking process, drain and dry
6. Meanwhile, combine garlic, ginger, turmeric, yoghurt, coriander leaves and 1 ½ tsp. garam masala in a bowl. Season
7. When the chickpeas are finished roasting add them and asparagus to a bowl and leave to cool.
8. Stir through a tablespoon of the yoghurt dressing, add lemon and season
9. Place the rest of the dressing in a small bowl for those that would like extra, either with this salad or also use as a dipping sauce for meat

Recipe – Silvia Colloca’s Buttermilk, Olive Oil and Chocolate Chips Tea Cake

INGREDIENTS (serves 8)

·       280 gr (2-1/2 cups) of self-raising flour, sifted

·       150 gr (3/4 cup) of caster sugar

·       finely grated rind of one orange

·       150 gr (3/4 cup) of dark chocolate chips

·       pinch of salt

·       200 ml (3/4 cups) of buttermilk

·       80 ml (1/3 cup) of olive oil

·       1 egg, beaten with a fork

·       1 teaspoon of vanilla paste or extract or the seeds from 1/2 vanilla pod

HOW TO

1.  Preheat your over to 180 C (395 F).
2.  Line a cake tin with baking paper.
3. Put flour, sugar, salt , 2/3 of the chocolate chips and the orange zest in a large mixing bowl.
4. Pour the buttermilk and the oil into a jug. Add the egg and vanilla and mix with a whisk for a few seconds.
5. Pour the wet ingredients into the large mixing bowl, mix with a wooden spoon just so the batter come together, but don’ try to make it smooth. If the batter feel a little dry, add a couple of extra tablespoons of buttermilk. If too wet, add 1-2 tablespoons of flour. As all flours vary slightly, it is always a good idea to adapt quantities according to the ingredients you are working with. Lumpy, sticky batter=soft moist cake!
6. Pour the cake mix into the prepared tin, scatter the remaining chocolate chips on top and bake for 35-40 minutes or until the top is slightly golden and, if pierced with a wooden skewer, it comes out clean.

Review - The Rustic Pearl - Surry Hills

Great honest Turkish food with a pleasing price tag! I'll let the pictures do the talking for this review...

For lunch we ordered from the lunch menu (no ... not being Captain Obvious ... they have an all day Breakfast menu).

To start we had the Chilled Apple Tea - delicious!!!

The mains were ordered included Watermelon and Scallop Salad, Spinach and Ricotta Gozleme, Chicken Salad and a Lamb dish.

Dessert was also fantastic. We had the Banana and Nutella gozleme, Semolina cake, Flourless Chocolate cake

Overall a great cafe! It certainly went above and beyond typical cafe food. The one hour wait wasn't ideal but when the bill came and it was less than $40 a head ... we got over that pretty quickly as (for cafe food) it was excellent.

Review - Guillaume - Eastern Suburbs

My partner took me to Guillaume as he knows I love a great degustation. We had our degustation with matching mixed wines. What an outstanding experience!

The menu

“These are a few of my favourite things” would have to be the theme song. The following ingredients (across various dishes) jumped out to me as I perused the menu: Scampi, Truffle, Marron, and Patagonian Toothfish (anyone who’s followed my updates knows I’ve been ogling and coveting this lately).

Across the 8 courses, the Marron was my favourite followed by the Toothfish.

Nothing to complain about at all across any of the dishes – just three things I thought odd. The first being a sandwich as the amuse bouche. The second being the risotto was served with a side of mashed potato. The third was our booking was for 6pm and we were told to be out by 7.45pm. Really? 8 courses in  1hr 3/4??? We put time limits on couples spending $600???

Wine

Selecting the mixed option (versus the sommelier choice) did not sell us short. All wines complimented the dishes superbly.

Modifications

They couldn’t be more accommodating, it went as far as “I tell you what I feel like for dessert … “et voila my wish became reality. Love, love, love.

Staff

The staff are world class. They were flawless in terms of service and always available. Also, their passion for food came through every time a course was introduced. We found them conversational, down to earth and genuine – but I’m sure if other diners wanted to roll their “r’s” they could easily keep up.

Décor

Old school minimalist. Minimal décor, minimal noise, minimal colour. 

Nice Touch

They are currently gifting brioche and jam for your breakfast.

Pictures

Sorry – none of the food, just the menu ... which I later discovered is online anyway! Every time I pondered a snap I heard my mother's and late grandmother's voices in my head insisting I act more elite. As this was not the first time I’ve received this request, I put my phone back down on the table and it’s many layers of white tablecloths.

Top 3

My Sydney degustation top 3 are now (in no particular order) Café Pacifico, Pendelino and Guillaume.

Recipe - Watermelon and Tomato Salad

4 great ingredients. 1 awesome flavour. Serve as a side dish with nearly everything! Cherry tomatoes (halved) + watermelon (diced) + feta + fresh mint.

Recipe - Marinated Grilled Prawns

Recipe by Diane Kochilas http://www.dianekochilas.com/recipe-of-the-day-ouzo-marinated-grilled-shrimp/

Ingredients

·       1 large tomato, peeled and seeded

·       1 cup extra virgin Greek olive oil

·       4 tbsp. fresh basil leaves, minced

·       2 garlic cloves, minced

·       Grated zest of 1 lemon

·       2 tbsp. ouzo (I substituted with Sambuca)

·       2 tbsp. red wine vinegar

·       Pinch of cayenne (or more to taste)

·       2 lbs. raw medium shrimp, deveined and shelled

·       Pita bread, sliced and grilled, for serving

Diane’s Instructions

·       Coarsely chop the tomato and puree in a food processor. Alternatively, grate the unpeeled tomato along the coarse side of an upright hand grater, to get the same affect. Combine the tomato with the olive oil, basil, garlic, lemon zest, ouzo, and vinegar. Mix in the cayenne, to taste.

·       Toss the shrimp in the marinade and let stand, covered and refrigerated, for one hour.

·       Preheat the grill or barbecue.

·       Divide the shrimp evenly among six or eight skewers. If using wooden skewers, soak them first in water to prevent them from burning.

·       Grill the shrimp for 3-5 minutes, turning to cook on both sides. When the shrimp are bright pink, remove and serve.

My tweak

·       I love getting totally hands on when it comes to my prawn eating – as my prawns were small I left the shells on then cooked them in a baking tray on the bbq