Monthly Archives: February 2014

Fried prawns to die for





 
fried prawns recipe
 

If you like seafood, you are going to love this recipe! I love prawns, I always have and I always will, and I still remember the first time I had them (grilled with garlic butter sauce). Deep frying prawns seems like easy enough takes, but if you want to get them crispy, not oily, and juicy on the inside, then there are just a few simple rules that you need to follow.

 
Ingredients:
 

10 medium prawns
2 tsp salt
1 large egg
1/2 tsp black pepper
1 tsp garlic powder
1/2 cup all-purpose flour
1 cup breadcrumbs

 
Preparation:
 

When the prawns are fresh, you can leave both the head and tail, removing only the shell. The innards are quite easy to remove with a toothpick and you can also make several shallow cuts across the prawns backs so that they don’t bend when you fry them. Season the prawns with the garlic powder, salt, and pepper and set aside. Have the flour ready in a plate, the breadcrumbs in another, and the lightly beaten egg in a third one.

Roll each prawn in the flower, then the egg, and finally the breadcrumbs. In a frying pan, heat oil at medium heat (170 degrees) and drop the prawns into the oil gently; do not fry too many at the same time and fry until golden. Place the fried prawns on a grill or kitchen towels to get rid of the excess fat. Serve right away with rice and your favorite sauce.

Pan fried pork





 
pan fried pork
There are plenty of pan fried pork chops and pan fried tenderloin recipes all over the Interwebs, but for this one, you can use pretty much any pork cut. For best results, marinate the meat for at least 24 hours, but if you are using tender cuts, you can easily skip this step or marinate for 30 minutes only, right before cooking.

 
Ingredients:
 
– 1 pound pork
– 3 tbsp olive oil
– 1 garlic clove, finely chopped

 
For the marinade:
– soy sauce
– sugar
– 1 tbsp plain flour
– 2 tsp dried rosemary
– salt
– black pepper
– mustard
– 1/2 cup water

 
Preparation:
 
If you are marinating the meat, mix all the ingredients for the marinade, chop the pork into small cubes, place in a zipper bag, and make sure that all the pieces are well coated. Keep in the refrigerator for 24 hours.

Add the olive oil to the frying pan, heat to 375 Farenheit, then fry the pork pieces for 4 to 6 minutes, turning them occasionally for even cooking. When the meat is almost ready, add the chopped garlic, turn the heat down, and remove after a minute or two (don’t let the garlic get brown). Serve with baked potato or rice.
 

Chicken and mushroom stew crockpot





 
chicken and mushroom stew crockpot
 
Here is a great chicken and mushroom stew, which is perfect for slow cookers as well – if you are using a slow cooker, you could cook the chicken breast whole and cut it at the end in order to avoid the meat getting dry.

 
Ingredients:
 

– 1 1/4 pounds boneless, skinless chicken breasts, cut into pieces (leave whole if you are using a slow cooker)
– 1 large chopped onion
– 1 diced carrot
– 1 stick celery, sliced
– 2 minced garlic cloves
– 2 cups of sliced mushrooms
– 1 tsp dried oregano
– 1/4 cup flour
– 1 tsp dried thyme
– 1/4 cup tomato paste
– 1/2 cup red wine
– 3/4 cup chicken broth
 
Preparation:
 
If using a slow cocker, start by placing the mushrooms, garlic, carrots, and onions in the slow cooker insert, then place the chicken on top, and finally pour the combined broth, wine, spices, and tomato paste over the chicken and the vegetables. Cook for 6-7 hours on low.

If you are not using a slow cooker, start by browning the mushrooms. You can brown them in a very hot frying pan with very little oil, turning them as soon as they turn deep brown. Set them aside and repeat the same process with the chicken pieces. Transfer the mushrooms and the chicken pieces to a casserole.

Turn the heat down and in the same pan, add some more olive oil, then the chopped onion and cook until they turn golden brown, finally add the minced garlic cloves. Add the flour and keep stirring until the flour changes color, then pour the chicken stock and stir well. Add the red wine and pour the mixture over the chicken pieces and the mushrooms in the casserole. Add the carrots, thyme, and oregano, and cook in the oven at 350 degrees Fahrenheit (180 Celsius) for about an hour.