Prawns on Three Rice starter:

Prawns on Three Rice starter:

PICTURE 14

Prep:           5 mins.

Cooking:      15 mins.

Course:        Starter

Serves:        As many as……

Find:

  • A batch of Colin’s 3 Rice mixture
  • Frozen prawns
  • Oil
  • Butter
  • Garlic
  • Chopped parsley

Method:

  • Look up the Wild, Camargue and Basmati rice mixture, scale down the quantities and make a small amount – about one big tablespoonful per person – and on top of that put a dozen small prawns, half a dozen medium prawns, and three king prawns, all cooked (or heated through if they are already cooked) in plenty of a strong garlic butter and sprinkled all over with fresh chopped flat leaved parsley.
  • It’s a helluva starter to a nice meal.

Prawns’n’Peas:

Prawns’n’Peas: A lovely little rice starter.

(This is the full recipe, on which “Pi**-easy-prawns’n’rice” came from).

Prep:           2 mins.

Cooking:      15 mins.

Course:        Starter

Serves:        2

Rating:         2: Easy

Prawns & peas go together wonderfully.  This starter can be made well before-hand and left in a container ready to fry up with a little more butter over a high heat at the last minute.

Find:-

  • A one-mug batch of Delia’s white rice done in a saucepan
  • 200g frozen prawns – the larger they can be, the better
  • 200g frozen petit-pois
  • 1 red onion
  • Half a red pepper
  • Oil
  • Butter
  • Thai stir-fry herb mix (contains lemon grass, etc)
  • Light soy sauce
  • Seasoning
  • Frying pan with a lid or a lidded frying pan – your choice.

Method:

  • Do a pan of white rice with a mug of white basmati rice, following Delia’s recipe.
  • Chop the onion and the red pepper quite finely and soften in an oiled frying pan with the lid off for ten minutes whilst the rice is cooking in its own pan.
  • Put the peas and prawns in to the frying pan with the onion and pepper, stirring to distribute evenly.
  • Season well and add a few Thai stir-fry herbs. The prawns are pre-cooked and the peas need little cooking so just put the lid on and turn out the heat.  Let it all sit there steaming until the rice is ready. A Thai-style herb mixture is widely available these days.
  • When the rice is done and quite dry, take the lid off the frying pan, turn the heat to full, drop in the knob of butter, stir thoroughly and follow that with the rice. Stir the rice together with everything else until all is thoroughly muxed ip.
  • Serve in small bowls.
  • Have light soy sauce available should anyone want some.

Piss-Easy prawns’n’rice:

Piss-Easy prawns’n’rice:

Prep:           5 mins.

Cooking:      20 mins.

Course:        Snack/Lunch/Pre-seduction nibble…..

Serves:

Rating:         1:  Piss-Easy

Got left over rice?   Here’s a nice quickie meal or a fantastic ‘come-back-to-my-place-tasty- morsel-before-getting-down-to-it’ late-night snack.

For two people, Find:

  • Leftover rice in the fridge
  • Onion
  • Clove of garlic
  • Frozen peas
  • Frozen prawns – aw, come on….., don’t be a cheapskate – a few more than that……
  • A small amount of red pepper, if you have it
  • Possibly a splash of white wine if you have it, otherwise a splash of water – not red wine nor beer. You could use slightly diluted Pernod/Pastis and water
  • Oil & butter
  • Frying pan

Method:

  • Fluff-up the cold rice with a fork so that it’s not in great lumps and just keep it ready. If you don’t have any ready-cooked, just cook some!
  • Roughly slice the onion and the red pepper, finely chop the garlic (see Tricks’n’Tips) and gently fry them in the oil to soften, not to colour.
  • Add the prawns and the frozen peas – as many as you want of each. Get them heated through before adding the wine or water as they already have an ice element to them that will convert to water.
  • Add the butter and, turning the heat up to maximum, the rice. Keep the heat high.
  • The rice must be heated through thoroughly, and to quite a high temperature.
  • Taste it. Add seasoning to taste – it will take an amount of black pepper.
  • Serve it just as it is, or with a crusty buttered roll – ooh, I want some NOW.