Loved these. Just threw the prawn, pepper, pineapple mix on the (very close-together barred) bbq and it was perfect. From 123, pg. 136
Tag
prawns
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Extremely good, extraordinarily expensive. Paella rice, saffron, king prawns, artichoke hearts, all big ticket items that cause this to have a hefty cost per plate. The ingredients here are beautifully balanced, the artichoke hearts in particular being a fine element with a gentle sharpness that stops any cloying that can come from the paprika, saffron, rice mix. But I would be very interested in experimenting with cheaper alternatives that wouldn’t ruin the balance. From 1 – 2 – 3, pg. 130
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Wonderful quick noodle dish, made luxurious with nice, big, juicy expensive prawns, but these could be substituted for a more economical version. Used matchsticked leeks in place of ripped cabbage and it worked beautifully. From Noodle – Terry Durack
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Just lovely, a real tangy treat. Succulent prawns and sharpness from the tamarind, just held back from being face-puckeringly tart by the fudge-like palm sugar. Would absolutely do again in a heartbeat. From 50 Great Curries of India by Camellia Panjabi, pg. 128
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Very nice, easy enough if the ingredients are all present. Only problem being the noodles, which very easily get soggy. Putting them in the wok only at the last minute or frying them off separately to crisp them slightly wouyld help, as would a bigger wok. From https://www.recipetineats.com/chicken-pad-thai/
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This week contained too much pasta, with these two dishes adjoining a reheated bolognese which altogether caused much bloat in the tum. Frankly I messed up both recipes through lack of care at various points, many ingredients were missed and the pasta texture wasn’t right at all. Would possibly try again with more care paid, but neither blew me away. From: https://www.theguardian.com/food/2019/feb/16/four-winter-pasta-recipes-bancone-brown-shrimp-tagliolini-lamb-ragu-pappardelle-silk-handkerchiefs-tagliatelle-chestnuts-chervil