Prawn and watermelon egg spatzle

Egg spatzle is German egg noodles which are much denser than our dried noodles and add a filling element to this dish which also uses watermelon rind from green striped watermelon which I have just found out is edible. If you use the watermelon rind dice it very finely.  

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Prepare per person:

8 uncooked king prawns

75g egg spatzle in a bowl just covered in boiling water.

Handful of rinsed baby spinach

Half a red onion finely diced

2 rinsed sliced in two then each quartered runner beans

4 rinsed topped and tailed green beans cut into 1” pieces

I peeled and grated carrot

3”x 2” pieces of red and yellow bell peppers – half lengthways; slice one piece and finely dice the other of each

3” x 1” rind cut from a green striped watermelon and finely diced. Flesh from the same watermelon cubed.

2 rinsed and sliced broccoli florets including the stems

2 tbsp chopped fresh parsley

In a small bowl - 1” piece of sliced fresh ginger, 3 grated garlic cloves, 1 tsp easy chillies, 1 tsp Worcestershire sauce, 2 drops tabasco sauce, half tsp paprika/black pepper and a dash of salt.

Add the onion and watermelon rind to 2tbsp oil over high hob heat and leave for 2 minutes.

Stir in the carrot, bell peppers, runner beans and green beans and leave for 2 minutes.

Stir in the prawns, broccoli and contents of the small bowl for 2 minutes.

Drain and stir in the egg spatzle and baby spinach., Add a lid and leave for 2 minutes.

Turn off the hob heat, add the watermelon cubes and leave lidded for 2 minutes.

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Serve topped with the parsley and a finger bowl to peel the prawns as you eat.

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My May 2018 recipes:

Panfried salmon with spinach, chilli omelette

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Buttered calamari with creamed orzo

Panfried salmon with spinach, chilli omelette

Prepare per person:

Sprinkle white pepper and a dash of salt on the top side of fresh salmon fillet portions. Leave the skin on.

Wash a handful of spinach leaves and drain.

Lightly whisk 3 eggs and sprinkle in some black pepper and dash of salt. Grate 2 garlic cloves and measure out 1 tsp easy chillies stirring into the egg.

Heat 2 tbsp oil in a fry pan on highest hob heat. and put the salmon fillets skin side up in the fry pan. add a lid and leave to fry for 4 minutes until golden brown. Turn the salmon over and add 2 tsp butter evenly over the salmon upper side. Lower the heat to medium / hot, add a lid and leave for 3 minutes to crisp the skin side, basting occasionally with the melted butter. When done remove from the pan to plate and rest them whilst making the omelette.

Add 1 tsp oil to the fry pan along with the drained spinach and stir in 2 tbsp frozen peas (single frozen not clumped together) and stir for one minute over medium heat.

Stir in the egg mixture for one minute. Flatten into the pan to set for one minute. Repeat stir and flatten actions once more. Turn the heat off, add a lid and leave in the pan whilst you rinse some fresh rocket.

Add the omelette alongside the salmon fillets with a few sprigs of rocket on top of both salmon and omelette. Add 2 halved plum tomatoes and drizzle the whole dish with olive oil.

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Buttered calamari with creamed orzo

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Orzo is a pasta with a similar appearance to a long grain rice but is much easier to cook and I think tastier.

 

Per person:

Defrost 75g calamari rings overnight. Drain off the liquid and sprinkle over a pinch of salt and quarter tsps. each of smoked paprika, cayenne pepper, black pepper and turmeric.

 

Dice 1 shallot and 1 bunch parsley and fry in 25g butter for 1 minute.

 

Blitz the following for 10 seconds to make a paste:

Rinsed topped / tailed – 2 green beans,  2 sugar snap peas, 3 peeled garlic cloves, 4 button mushrooms, 1 tsp extra virgin rapeseed oil, 2 tbsp baby spinach, half tsp zumac, 1tsp water. Add the paste to the fry pan and stir for 1 minute.

 

Add 75g orzo, 4 chopped cherry tomatoes, and 100ml water. Bring to the boil, lower the heat and simmer for 15 minutes. Do a taste test, the orzo should have a cooked separated rice texture with all of the liquid absorbed but use a sieve if there is any residue.

 

For the last 10 minutes. Use high hob heat to melt 25g butter. When sizzling add the calamari and fry for 2 minutes each side. Turn the heat off and add a lid until ready to serve but do not overcook.

 

Stir in 1 tsp double cream into the orzo and serve topped with the calamari and its pan juices trickled over.

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