Mid November. Just about finished the book edits. I suppose I always thought writing a cookbook would involve a lot of work, and at the same time, I think I thought it wouldn’t take as much time as it has. I have disappeared from social media while writing the cookbook – I think this may be because it is all consuming – testing and retesting -and it is difficult to share photos and such, which need to be private. I am looking forward to this Friday, when it will be complete. I can return to posting and cooking for fun. As for this mean, this is an example of what I am eating at least once a week right now.. It is quick meal, because most of the ingredients you probably already have to hand. It’s very flavourful, I often end up sucking the prawn shells for the flavour before eating them. As I have discovered while writing the book, seafood dishes aren’t something that Cyprus specializes in – despite being an island – the waters around the island just don’t support a lot of fish, whether this is because they are too warm or because of over-fishing I haven’t figured out yet. But, you can make great seafood dishes in Cyprus, and if you need an easy one to start with, I recommend this one. I think this is perhaps why this dish is on high rotation for me right now – in addition to being delicious, the rest of my meals are non seafood Cypriot ones! Enjoy!
All ingredients are available at Foodsaver (except those marked with an *)
1 tablespoon Ardo Diced Garlic (equivalent to about 4 small cloves)
18 Black Tiger Hoso 21/30 Prawns, (heads removed or on, as you prefer)
2 tablespoons chopped fresh parsley*
2 tablespoons Lurpak Salted Butter
1 tablespoon Chorio Olive Oil
a pinch Ardo Diced Red Chili
50 ml brandy*
generous pinch of salt and pepper*
1 cup of Foodsaver Wild Rice Mix, defrosted
1. In a large frying pan over high heat, add the prawns, salt and pepper. Saute for 3 minutes, continuously turning the prawns as they cook.
2. Add the brandy. Stir the prawns while the brandy evaporates.
3. Continue to cook the prawns until they are pink, and the flesh has turned white. Add the parsley into the pan and toss all the ingredients together.
4. Remove the prawns from the pan and place them in a bowl. Add the defrosted wild rice mix to the pan and cook until hot and ready to serve. Place the wild rice in a serving dish, and add the prawns over top the rice and serve.