Spicy food addiction!
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— Peri Peri Prawns (serves 2) —
12-16 large raw prawns
2 small red chillies (jalapeño) , very finely chopped
5 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon ground paprika
2 garlic cloves, minced
1/4 teaspoon salt
Some flat leaf parsley for garnish
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Peel and de-vein the prawns.
Place the chillies, lemon juice, olive oil, ground paprika, minced garlic and salt in a bowl, mix well.
Add the prawns in the peri-peri sauce and coat well. Leave to marinate for an hour.
Heat a flying-pan, add a little olive oil and fry the prawns about 30 seconds on each side.
Garnish with chopped parsley.
Spice up summer, beat the heat!
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— Moroccan Meatballs (serves 2, about 16 meatballs) —
300g lean minced lamb
1/2 onion, grated
1 clove garlic, grated
1/2 tablespoon ground cumin
1/2 tablespoon ground paprika
1/2 teaspoon ground cinnamon
20g coriander leaves, chopped
Vegetable oil for frying
Some coriander leaves for garnish
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— for tomato sauce —
1 tin (400g) plum tomato
1 clove garlic, grated
1/2 tablespoon cumin powder
1/2 tablespoon paprika powder
5g chicken stock powder
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Place the minced lamb, grated onion, grated garlic, cumin, paprika, cinnamon in a bowl and knead with your hands until well mixed. Add the chopped coriander in the bowl and mix together.
Roll the meat mixture into smallish meatballs.
Heat the oil in a frying pan, fry the meatballs over medium heat for 10 minutes, turning occasionally. Remove the cooked meatballs from the frying pan and set aside.
Add all the tomato sauce ingredients in the frying-pan, then bring to the boil.
Turn down the heat to low and return the meatballs to the pan and simmer with the tomato sauce for about 20 minutes until the sauce is thickened.
Garnish with chopped coriander leaves.