Creole prawns

P1160200AAAs I know this dish are from America’s Louisiana. Obviously I am not been introduced to Louisiana’s food, but Creole‘s food is combination of French, Italian, Spanish, Portuguese. What I know in my dish is the tomatoey of Italian, Spanish pepper, French wine and Portuguese Chili.

P1160209AAAI have a confession to make here, I haven’t got energy for shopping, I decided to cheat a bit of the ingredients by using a convenient way of supermarket – canned tomatoes, and puree. I always find these stocking in my pantry cupboard, for it is well stock it up, just in case you need something quick and easy that is the convenient products from supermarket. I know is not very antithetic but it is kitchen shortcut, If I would prepare everything from scratch it will take hours to get it done. Not in the mood of grandmother’s method. Here is how I start.


  • 250g frozen raw tiger or king prawns
  • 1 large onion, peeled and quartered
  • 1 fat clove of garlic, peeled
  • 1 green pepper
  • 1Tbsp olive oil
  • 1 can of plum tomato about 350g
  • 1Tbsp of tomato purée
  • 1 red pepper, cut into strips.
  • 2 red chillies, de-seed and roughly cut into small pieces
  • 150ml dry white wine, I used sauvignon blanc
  • 2 spring onion, including the green parts, finely chopped
  • Handful of Parsley, roughly chopped
  • Cooked rice, pasta, noodles or couscous whichever you prefer to serve with. I used rice.
  1. To start of by cooking 250g washed rice into pan covered with water, and drizzle with some olive oil, let it boil with a lid off, once is boil about 1 minute, turn the heat lowest heat and let it cook further about 5 minutes or until the rice cook through. Once its cooked removed from the heat, give it a good stir and set aside.
  2. Heat olive oil in pan then tip in the chopped onion, garlic, pepper, chillies; and moving them around, give them 5 minutes to begin to soften and colour.
  3. After that, add the frozen prawns and stir them around for about 5 minutes, until they start to turn pink on both sides. Now Pour the canned tomatoes, use the white wine to rinse out the can, then add that too to the pan. Stir in the tomato purée, along with some seasoning. Bring to the boil, give a good stir, then turn the heat down to its lowest setting and let it simmer gently for 5 minutes. At this stage sauce will pop and mass up the kitchen.
  4. Scatter with the spring onion and serve with rice. and snip some parsley on top.

Voilà. Bon appétit!

Chicken with morel & sherry wine sauce

1Dried morel mushroom is more flavoursome than the fresh one, I loved the chicken that enjoying the wine creamy bath, the flavour that go very with morel mushroom.


The Chicken

The Leek

  • 4 medium size leeks, outer leaves removed,washed and cut into 2cm pieces
  • 1 tbsp unsalted butter
  • pinch of salt
  1. Drain the morel, squeezing to extract as much of soaking water as possible, making sure you reserve the water.
  2. Pass the morel liquid through a fine sieve or muslin to remove any grit. Makesure out 50ml the liquid for making the sauce later.
  3. Wash the morels again in plenty of water to remove any sand. Drian and squeese any excess water from the morels. Chop them roughly and set aside.
  4. Season the chicken breast with salt and pepper.In frying pa, melt the butter over medium heat until it is foaming.2
  5. Add chicken breast and colour lightly for 3 minutes on each side, remove from the pan and reserve.4
  6. In the butter remaining in the pan used to cook the chicken, soften the soaked, cleaned morels and button mushrooms for 1 to 2 minutes and season with pinch of salt. Add the boiled wine or sherry, morel juice and double cream.5
  7. Bring to the boil and place the chicken breasts back into the pan.  The cream sauce must cover the chicken breast. Lower the heat to barely a simmer and cook for 7 to 10 minutes depending the size of the chicken breasts.6
  8. Remove the chicken breasts from the pan and keep warm. Turn the heat up to boil the sauce and cook until the volume of liquid has reduced so that it coats the back of the spoon. Taste and salt if necessary.8
  9. For the leek, while the chicken breasts are cooking, bring 200ml water, the salt and butter to the boil. Add the chopped leeks, cover with lid and cook on full boil for 3 minutes.
  10. Drain the leeks. You can serve them as they are, or add them to the morel sauce at this stage.910
  11. Place the chicken breasts into the sauce to reheat for 2 minutes. Taste and adjust the seasoning if required.
  12. To serve, place the chicken breasts and leeks on a large serving dish and pour the morel sauce generously over.

Allow your guests to help themselves, they will very appreciated it. I some left over of the sauce that I going to make something out of the sauce. When you think about it, in those granny day leftover always the best ingredient to rustled up with, when you have no time but still fabulous to eat. That is what leftover all about.