Thai King Prawn, with Rice and Green Finger Chillies

Thai style king prawns from Vietnam. With coconut, lime leaves, and lime juice.

A  prawn dish which was intended to be consumed as part of an Asian salad with Asian pickles. I chose to make something different with them.

I made a Thai style sauce, using a teaspoonful of Thai spices, with red peppers, onion, coconut, garlic and four green finger chillies This was allowed to simmer for ten minutes before the prawns were added.

The prawns were pre-heated in a steamer for about ten minutes. Add to the sauce, and simmer for three to five minutes.

Served with basmati rice on a spiral of dark soy sauce.  Garnished here with two padron peppers.

Spaghetti with Garlic, Smoked Paprika, and Cheddar

Some excellent Italian made durum wheat pasta from the coop, in airtight bags, and at a bargain price. Very definitely not wheat free however (we shall see how it goes). Cooked in boiling water for five minutes before serving.

About an hour beforehand I began a tomato based sauce, with chopped  tomatoes, chopped onion, and chopped (mild) padron Spanish peppers (eight, half of which I deseeded). Cooked for forty five minutes under glass until the onion begins to dissolve. Added a teaspoonful of smoked paprika, and two pinches of dried basil. Plus a little salt.

Cooked for a further twenty minutes at a low simmer under glass. Add a further half teaspoonful of smoked paprika, and stir.

The spaghetti was cooked in the last seven minutes, drained, and decanted into a pasta bowl. Add the sauce to the spaghetti, and add about 30g of grated cheddar cheese. Serve with freshly ground black pepper. Delicious!