Peri Peri Prawns

August 29th, 2011 § 0 comments § permalink

Spicy food addiction!


— 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


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.

Moroccan Meatballs

July 1st, 2011 § 0 comments § permalink

Spice up summer, beat the heat!


— 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


— 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


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.