...PRAWNS IN CREAMY GARLIC SAUCE

 .Haven't met anyone who doesn't like prawns, except friends with general seafood allergies. This recipe is fresh and cooks in about 10 -  15 minutes

 500Grams Prawns

Tablespoon Vegetable Oil

200Ml Light Cream

     2Tablespoons Chopped Garlic

(Small Onion (Chopped

Sliced Red and Green Chillis

(A Couple Asparagus Stem (Optional

 1Cup White Wine

A Teaspoon of Chopped Parsley

Salt & Pepper

Peel  prawns, leaving only the tail on.  Cut a slit down the front (where the legs would have been) all the way 

.down and remove the thin black line that is the digestive tract 

Pour oil into a pan and soften onions and garlic for about 5 minutes, just as it is about to brown add prawns  and stir fry until the colour changes

Pour in white wine and gently stir around. Turn down the heat.

As soon as it starts to simmer, add cream , chillis, asparagus and chopped parsley

Season and take off the heat.

Serve with rice

GUINNESS BEEF AND CARROT STEW...

The first time i heard about this recipe i knew i had to taste it, not because i like Guinness Stout (i quite hate it actually, bitter...ugh) but because i felt there was no way it would taste nice and wanted to know what crazy drunk came up with it. Then i see it on the menu in a pub in London and of course i had to order it... I Loved It! Found a recipe that works for me. here we go...

1Kg Beef Cut Into 1 Inch Pieces

1 Onion (Chopped)

500Ml Guinness Stout

2 Cups of Roughly Chopped Carrots

2 Tablespoons Vegetable Oil

2 Tablespoons Plain Flour

1 Seasoning Cube

1 Teaspoon Garlic

3 Bay Leaf

1/2 Teaspoon Thyme

1/2 Teaspoon Sugar

Salt & Pepper

Pre-heat your oven to about 160 degrees C.

Heat oil in a dutch oven or just a pan and brown properly. Take out of pan/pot and set aside.

Add onions and carrots and brown as well.

Add flour and stir properly.

Add meat back into the pot, stir, pour in stout and season with seasoning cube, bay leaf, garlic, thyme, salt, pepper and sugar.

Allow to simmer for about 5 - 7 minutes.

If using a dutch oven, just transfer it into the oven. If you have a casserole dish like me, transfer your stew into your casserole dish and cover, if it doesn't have a lid, seal the top with double wrap of foil.

Transfer into the oven for 2 hours. The meat should be tender and the carrots should just melt in your mouth.

Serve with mashed potatoes...

Anyone remember that "Udeme my friend" Guinness ad?
:p