Prawns for dinner! Served with a Salad for mommy
Longtime, no blog dear friends!
I’ve missed you.
I seem to have survived my first month of the new job. Yay!👍🏽😊.
I’ll share more details about this job on a later blog.
My mother in laws’ hairdresser has been complaining to her about my blogging absence…#TooSweeet.
I appreciate all the support.
Tonight I find myself in my usual dilemma, and I’m pretty sure that a lot of people go through this. The stress that comes with people having different tastes, likes and dislikes about food. And let’s be honest, you can’t just always do chicken and potatoes, which everyone seems to at least like.
I appreciate how my problem is at a much lesser scale than most people. But I do find myself having to satisfy 3 completely different palates and taste buds everyday for supper!
Honestly speaking, a quarter of the time I can’t be bothered: if you don’t like it, don’t eat it. Get up and do something better then. But most times I succumb and attempt making everyone happy.
Let me just remind you that my dinners are enjoyed by 3 people (myself, my husband and my just turned 4 years old son/sous chef). All different tastes in food.
Dinner tonight is as complicated as the different family members’ taste buds!
On the menu tonight: Prawns! I love them…
A figure friendly Prawn salad: Savoury and spicy prawns with pickled orange baby beets, lightly pickled red cabbage, white cabbage and turnips hash and discs.
Prawns served with veggie rice for the rest of the salad-refusing family members (Husband and child, that is). Somehow I’m always outnumbered.
What do you need?
Orange baby beetroot
Spices: paprika, cayenne, cinnamon, Salt & pepper, black peppercorns
Apple cider vinegar
Half an onion
Cooked rice (mine’s leftover from last night)
What to do!
This meal took a whole lot of……drum roll…..20 minutes.
With 4 pots going on at the same time, almost.
But my rice was leftover from last night, that’s why cooking time is short. This is my ‘re-utilize by transforming the ingredient’ principle. Keeping it fun and interesting.
First, pickle the beetroot( I’m using just one- small family). Peel the beet, dice it and immerse in a mixture of 1ooml apple cider vinegar, 1 tbs peppercorns, 1/2 tsp cinnamon powder, and 1/4 tsp salt. Leave the beets in this mixture for as long as possible.
Step 2: de-shell and de-vein the prawns. Then pat them dry ( you can’t pan fry anything that’s soaking wet, it’ll just stew in the water). Then set aside to cook at the last minute.
Step 3: Chop all your cabbage separately( red and white). Make a dressing for the red cabbage: mix 2/3rd olive oil, 1/3rd squeezed lime, salt & pepper and finish off with lime zest. Dress half the portion of the red cabbage and let this rest. The other half of the portion is going to the veggied rice for non- lovers of salad. You’ll see later.
Leave the white cabbage as is, just chopped. For the freshness and texture to our dish.
Step 4: Prepare the turnips, I’m doing both discs and hash.
Peel half and chop into cubes. The other half do not peel( source of fibre) only wash and slice into discs. Boil these in salted water for 5 minutes. After 5 minutes, drain off the water and dry the turnips. Then, in a hot pan with a drizzle of Basil flavoured olive oil, add the turnips( both preparations) seasoning with salt & pepper to taste and let this colour for a few seconds- minutes on either side. When done set aside.
Wheeeeuuuuwww 😥😥😥. Ok, Let’s recap: we have Baby beets pickling, Prawns awaiting a quick sear on the pan, The Cabbage is ready, the Turnips almost done on the pan.
So Almost done.
Now dry rub the prawns( 800g) with 1 tsp paprika, 1 tsp cayenne pepper, 1/2 tsp salt & sprinkle of grinded black pepper. In a hot pan with a coat of olive oil; place your prawns and quickly sear each side for about 2 minutes a side. When both sides are golden brown, take off the heat.
‘My’dinner is done, now the other fussy and troublesome family members’ dinner.
Thinly dice half an onion. Add it into a hot pot with a drizzle of olive oil and soften. Then add garlic. When it starts to brown add the cooked rice and let this mix well. Then add the non-pickled red cabbage and white cabbage. Season with salt & pepper and let this cook for 2-3 minutes.
And we’re done.
Now the fun part, the art of plating. I’m not the most creative of people, but I still enjoy this. Making the plate look pretty. Pretty food tastes so much better!
We have a beautiful strategically selected array of vegetables. So no excuses today..,
Dinner is served.
Everyone satisfied with their different plates of food!
Fresh, nutritional, healthy, tasty, stomach-filling food. What more could you ask for?