Recipe: prawn and chorizo pasta
Chef Kevin Joseph and Jane Linley-Thomas are back in the kitchen with a delicious prawn pasta. Answer a simple question and you could win High Tea for two at the Oyster Box.
Chef Kevin Joseph and Jane Linley-Thomas are back in the kitchen with a delicious prawn pasta.
Answer the simple question below the video 'how to' guide and you could win High Tea for two at the Oyster Box.
INGREDIENTS
200grs pasta boiled al dente
150grs of prawn tails, cleaned and deveined
50 grs sliced smoked chorizo
3 tbsp olive oil
2 tbsp butter
½ med onion finely chopped
1 tomato pureed
¼ tspn smoked paprika
½ red chilli deseeded
100ml fresh cream
1 clove of garlic finely sliced
Celery Salt and freshly cracked black pepper to taste
METHOD:
Heat the butter in a large surfaced non stick pan, toss the prawns with the paprika and garlic and flash fry until the prawns firm up.
Remove from the pan; add the olive oil to the same pan and heat. Throw in the onions and cook until translucent then add the chorizo and red chilli and cook for a further two minutes.
Pour in the tomato and allow to simmer until a sauce-like consistency is achieved. Combine the cream to the tomato mixture and cook for approximately three to four minutes on a medium temp.
Gently fold in the prawns, season with salt and pepper, cover with a lid and allow to simmer until the prawns are fully cooked.
* You can either serve over the heated pasta or you can mix the paste into the prawn and chorizo sauce before serving.
Watch the step-by-step guide with Chef Kevin and Jane below
WIN High Tea for two at the Oyster Box
Question: What bottled sauce is standing next to the prawn dish when Jane tastes it?
SMS Cooking and your name with the answer to 33116 (Sms cost R1-50, T's & C’s apply). Winners will be announced next week.