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Recipes

Delicious easy to prepare recipes to inspire the chef in you! "Cooking is love made visible"

Entertaining, Food, My Family Table, Recipes

Prawn and Chilli Pasta

This pasta recipe is simple to make and utterly delicious! It is perfect for a weekday dinner or a light meal for entertaining. You can serve it with a green salad and crusty ciabatta bread. If you like you can always reduce the amount of chilli you use if you are not a lover of hot food or add more if you are.

The first step to this recipe is to make the Fresh Homemade Tomato Sauce, you will find the printable recipe here; this is something you could do in advance and either store in the fridge or freezer, for when you need it. I have tweaked this recipe slightly from the original by adding cream and parmesan cheese. This recipe does make more sauce than you need for this dish, but you can use any leftovers for other meals or over pasta for a quick easy weekday lunch.

Ingredients for the Fresh Tomato Sauce

  • 1 tin large plumb tomatoes in their juice (or 2 smaller tins)
  • 15ml tomato paste
  • 2 -3 garlic cloves(crushed or finely chopped)
  • 1 Tbsp. fresh or dried oregano (If fresh then chop finely)
  • 2 tsp. chilli paste or 2 small chilli’s (chopped finely)
  • ½ cup grated parmesan cheese
  • 1 tsp. sugar
  • Salt and pepper to taste
  • A splash of balsamic vinegar
  • 50ml red wine
  • 75ml fresh Cream (you can add more it you like it more creamy)

In a large saucepan heat a tablespoon of olive oil and then add your garlic, chilli and herbs; sauté over a medium heat for 1-2 minutes. Then add the tin of whole tomatoes to the pan and cook on a gentle heat for 10 minutes. You can begin to break up the tomatoes now, then add the sugar, tomato paste, salt & pepper, balsamic vinegar, red wine, and stir to combine. Continue simmering for a further 20-30 minutes to soften the tomatoes and reduce the liquid. Once you are happy with the consistency remove from the heat and add your cream and parmesan cheese; set aside.

Ingredients for the Pasta:
  • 800g -1kg shelled and cleaned prawns
  • 500g penne pasta
  • 1 small chilli finely chopped
  • 1-2 cloves of garlic finely chopped
  • 50 ml dry white wine
  • 1 small lemon
  • Salt and pepper
  • Olive oil
  • 1 Tbsp butter

Bring a large pot of water to the boil and add your dry penne pasta. Cook  the pasta for the advised time on the packaging. Once cooked, drain, drizzle with olive oil and set aside.

In a saucepan heat your olive oil and butter, add your garlic and chilli; sauté for 2-3 minutes. Then add your  prawns to the pan. The pan must not be too cold or the prawns will stew and become tough. Allow them to cook for a few minutes, then add your white wine and lemon juice. Reduce the heat and allow to simmer for a few minutes. Once the liquid has reduced sufficiently, add half of your tomato sauce, which you made earlier. I usually add half first to check the flavour and then add more if necessary. Whatever sauce you have leftover you can store in the fridge or freezer for next time.

Serve the prawns on a bed of penne pasta, with shaved parmesan and wild rocket. As I mentioned earlier you can accompany it with a green salad and crusty bread.

 Bon Appetit!

 

Prawn and Chilli Pasta

Recipe Type: Dinner
Cuisine: Italian Fusion
Author: Fiona Rossiter
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 4-6
This pasta recipe is simple to make and utterly delicious! It is perfect for a weekday dinner or a light meal for entertaining. You can serve it with a green salad and crusty ciabatta bread. If you like you can always reduce the amount of chilli you use if you are not a lover of hot food or add more if you are.
Ingredients
  • Ingredients for the Fresh Tomato Sauce
  • 1 tin large plumb tomatoes in their juice (or 2 smaller tins)
  • 15ml tomato paste
  • 2 -3 garlic cloves(crushed or finely chopped)
  • 1 Tbsp. fresh or dried oregano (If fresh then chop finely)
  • 2 tsp. chilli paste or 2 small chilli’s (chopped finely)
  • ½ cup grated parmesan cheese
  • 1 tsp. sugar
  • Salt and pepper to taste
  • A splash of balsamic vinegar
  • 50ml red wine
  • 75ml fresh Cream (you can add more it you like it more creamy)
  • Ingredients for the Pasta:
  • 800g -1kg shelled and cleaned prawns
  • 500g penne pasta
  • 1 small chilli finely chopped
  • 1-2 cloves of garlic finely chopped
  • 50 ml dry white wine
  • 1 small lemon
  • Salt and pepper
  • Olive oil
  • 1 Tbsp butter
Instructions
  1. In a large saucepan heat a tablespoon of olive oil and then add your garlic, chilli and herbs; sauté over a medium heat for 1-2 minutes. Then add the tin of whole tomatoes to the pan and cook on a gentle heat for 10 minutes. You can begin to break up the tomatoes now, then add the sugar, tomato paste, salt & pepper, balsamic vinegar, red wine, and stir to combine. Continue simmering for a further 20-30 minutes to soften the tomatoes and reduce the liquid. Once you are happy with the consistency remove from the heat and add your cream and parmesan cheese; set aside.
  2. Bring a large pot of water to the boil and add your dry penne pasta. Cook the pasta for the advised time on the packaging. Once cooked, drain, drizzle with olive oil and set aside.
  3. In a saucepan heat your olive oil and butter, add your garlic and chilli; sauté for 2-3 minutes. Then add your prawns to the pan. The pan must not be too cold or the prawns will stew and become tough. Allow them to cook for a few minutes, then add your white wine and lemon juice.
  4. Reduce the heat and allow to simmer for a few minutes. Once the liquid has reduced sufficiently, add half of your tomato sauce, which you made earlier. I usually add half first to check the flavour and then add more if necessary. Whatever sauce you have leftover you can store in the fridge or freezer for next time.
  5. Serve the prawns on a bed of penne pasta, with shaved parmesan and wild rocket. As I mentioned earlier you can accompany it with a green salad and crusty bread.
3.2.1215

 

Photography: ©FAR Photography

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Food, Media, Recipes, Taste, You Tube Videos

My Expresso Show TV Debut

Recently I made my Expresso Show TV Debut! For those of you not from South Africa, the Expresso Show is a local breakfast show on SABC 3 TV. Let’s just say I was filled with a mixture of excitement and gut-wrenching nerves but I made the decision to step outside of my comfort zone and give it a bash! So yesterday at the crack of dawn, I set out on my new adventure. [Read more…]

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Entertaining, Food, My Family Table, Recipes, Taste

Roast Pork with Cranberry and Apples

Roast Pork Recipe

I was recently invited to make my TV Debut on the Expresso Show and cook up a storm! The segment I did was sponsored by Knorr and my recipe of choice was Roast Pork with Cranberry and Apples.  [Read more…]

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Entertaining, Food, My Family Table, Recipes, Taste

Lamb Rogan Josh Curry

Lamb Rogan Josh Curry Recipe

I love cooking and always aim to put a great-tasting, nutritious meal on the table for dinner. Sometimes when I am feeling a bit adventurous, I can be known to whip up a gastronomic midweek-feast. There are also those occasions, after a busy day, that even I have a bit of a “cheat” day. My “cheat meals” are by no means boring or tasteless; they merely involve a few shortcuts. A tasty example is my Lamb Rogan Josh Curry, the perfect winter warmer recipe.

[Read more…]
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Entertaining, FAR Photography, Food, Recipes, Taste

Rogan Josh Curry Paste Recipe

We love curry and Lamb Rogan Josh is one of my favourites, so I thought I would share this Rogan Josh Curry Paste Recipe with you. It is super easy to make and you can store it in the fridge for use anytime you need it.  [Read more…]


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Meet Fiona Rossiter

Hi, I am Fiona Rossiter, from Cape Town, the writer and photographer behind Inspired Living SA Blog. If you love good Food and Wine, reading amazing Travel Adventures, keeping Fit and Healthy, as well following Decor Trends – then Inspired Living SA is just the place for you! Read More…

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