We had a typically british afternoon. We had promised the children that they could pop along to the fair that arrived last night.
The promise was made in the glorious sunshine this morning, not taking into account that it might pour quite so hard for most of the afternoon.
Raincoats, hats and wellies were the order of the day. The children got soaked on the bouncy castle slide thing, the trampoline and then cried on the teacups ... Our daughter was severely disappointed when Daddy failed shoot the golf ball off the top of the bottles and claim a prize for her, I managed too just as we were leaving ... realising a little to late that I probably should not have been so accurate ... I am not sure where we are going to put the the 3 foot teddy I won ... help.
Home for warm baths and bed for the children, wine, garlic prawns salad and crusty bread for mummy:
GARLIC PRAWNS - Serves 4 as a starter or 2 as a main
400g Peeled king prawns, 2 Cloves of sliced garlic, 50g Butter, 2 Tablespoons of fresh chopped parsley, Squeeze of lemon (about a tablespoon), Extra virgin olive oil, Salt and pepper
- Half an hour before you are due to eat, place rinse the prawns in a colander and leave in the sink to dry
- When you are ready to cook get some paper towel and remove and liquid that may have come out of the seafood, this tends to happen more when shell fish has been frozen
- Put the butter in to the frying pan on a high heat till it is very hot, this takes about 2 minutes
- Once the butter is really hot add the prawns to the pan and cook for a minute
- Add the garlic, turn the prawns and cook on the other side for another minute. Check the prawns are cooked though, if not keep on heat for a little longer
- Once cooked add the parsley, lemon juice, a pinch of salt and pepper and pour a couple of table spoons of olive oil into the pan so it heats through, mix, then pour the prawns and oil into a bowl eat with crusty bread and salad
Make sure the prawns are not wet, if they are wet or still quite cold they bring down the heat in the pan and will need longer to cook.
The butter must be very hot it needs to go past the bubbling stage, once the butter has stopped bubbling it is time to cook the prawns. If it is not hot enough you will not get any colour and therefore flavour on the seafood.
I normally make this using peeled prawns from the freezer, if i am buying fresh i buy unpeeled prawns and cook them for slightly longer. Scollops or squid are also delicious or it is equally as good with all three.
If you like a bit of spice add some chilli when you add the garlic.