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Posted at January 27, 2016, 1:50 am: A friend of mine, who is a chef, taught me to cook the prawns with olive oil, chopped garlic and a dash of white wine - and then add them to the pasta sauce just before serving. The prawns shouldn't be overcooked or they will be too tough and will have a rubbery texture I also spiced up the sauce with some sliced red chillies. But if you are serving this dish to children, you many want to leave out the chillies Toss in vegetables such as carrots and zucchini to give the dish some crunch. If you like, you can also include capsicum, eggplant or mushrooms to the tomato-based sauce Ingredient 250g prawns, peeled and deveined250g Spaghetti½ zucchini, peeled and diced4 tbsp olive oil3 cloves garlic, chopped¼ cup white wine1 onion, peeled and chopped2 chillies, chopped½ carrot, peeled and diced1 ½ cup canned tomatoes½ cup chicken stock1 tsp dried basil or parsley2 ½ litres water1 tsp saltPepper to tasteParsley for garnishingMetho Heat two tablespoons of oil in a pan and dry garlic until lightly browned. Add prawns and dry for two minutes or until cooked. Add white wine and simmer for one minute. Set aside.Heat remaining two tablespoons of oil in a pan over medium high heat, fry onions until lightly browned. Add chillies, then carrot and zucchini. Fry for two to three minutes.Add canned tomatoes and tomatoes and chicken stock. Bring to a boil then simmer for five minutes. Add basil or parsley with prawns, and set aside.Meanwhile, bring water to a boil in a large pot. Add salt and pasta and give it a swirl to prevent it from sticking together. Cook for seven to eight minutes or until al dente. Remove pasta from heat, drain and reserve some of the boiling water.Heat up the sauce, add the cooked pasta and toss well. If the sauce is too thick, add two to three tablespoons of reserved boiling water. Sprinkle some pepper over and garnish pasta with parsley before serving. Original of the message was taken from http://www.cheftalk.com/forums/ Other Topics of Chef Talk:Just What Goes into it?where to buy spices desserts with an asian theme What to do with "artichoke"? Steamed Rice!!! cookie question Dusting with flour... food cost what is it and how do you figure it? sous chef: desk job or kitchen?? Just joined the site and just learned to cook. Help needed please. Any hints for keeping your coats clean? Looking into working at a restaurant I am going to NECI Side dish help plz=) Question about copper Cake Classic Name Brand Stories of crazy chefs .... New here New website Need help with hawian pizza The tipping thread Newbie Hello! Happy Thanksgiving help - wheat free, gluten free diet Does anyone know about Oregon Culinary Institute Zojirushi Home Bakery Supreme Escargot Duck revisited Chicken and turkey leftovers Allow me to introduce myself -from myself flying with knives A special birthday for Momo! shipping a pie Hello from MD, career changer help! Question about a home range Corn preserving Loans for overseas education Biaggi's: How do they do it? working with global and such companies Le Coq au Vin in Orlando Using COCONUT OIL as an Alternative to Vegetable Shortening? blood, sweat, and tears.... and then some Restaurants in Edmonton? Looking for a recipe removing unused glasses An Inconvenient Truth About Food skills, training, education required to be a chef...? Duel Fuel Range for home |