Tomatoes filled with prawn cocktail recipe
- Dish type
In this recipe prawn cocktail is used as a filling for tomatoes. A nice presentation for a dinner party when you want to make something a bit more special than a tomato salad.
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- 2 eggs
- 50g green beans
- 200g prawns
- 1 onion
- 2 tablespoons capers
- 2 tablespoons mayonnaise
- 4 tomatoes
MethodPrep:10min ›Cook:5min ›Ready in:15min
- Place eggs in a pot and cover with cold water by 3cm. Bring to the boil then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel. Mash eggs with a fork. Blanche green beans for a few minutes.
- Blanch green beans in boiling water for 2 minutes. Drain.
- Cook shrimp in boiling water for 2 to 3 minutes. Peel and chop.
- Chop the onion. Combine the shrimp, eggs, onion, green beans, and capers. Mix with the mayonnaise.
- Cut off the tomato tops, remove the centre and fill with the salad.
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It’s shocking, I know, but I don’t think I’ve ever had minestrone that didn’t come out of a can. I’ve certainly never made one. I have looked at this recipe many times, but there’s always been one ingredient or another that I didn’t have to hand and so I just moved on. Well today’s the day. I’ve made sure I’ve got all the ingredients ready today I make minestrone.
The Prawn Cocktail Years recipe is a bit of a cheat really, as it just quotes verbatim, Elizabeth David’s recipe from her Italian Food book. Oh well, at least they gave her proper credit.
The night before, I put some haricot beans to soak.
The next day, most of the work is in chopping a variety of vegetables. There’s tomatoes, carrots, turnip, potatoes, celery, onions, cabbage and garlic, along with a couple of rashers of bacon.
So, the first batch starts with the onions. Once they are softened, I add the garlic, bacon, some herbs and the tomatoes. Here, I have a confession to make. The recipe calls for ‘4 tomatoes, peeled and chopped’. I start to peel my tomatoes, honestly I really do. I try the whole ‘cut a cross in the bottom and plunge them into boiling water’ thing, but will that skin come off? It won’t. I detest peeling tomatoes at the best of times, and this is proving a particularly stubborn batch. I’m already running a little behind schedule for dinner, so I make a decision. Life is simply too short to peel any more tomatoes. I chop them with their skins on.
I add some red wine, let it bubble a little, and then add the drained haricot beans. I add some hot water and then let it boil for two hours. It doesn’t say whether to cover the pot or not, but I figure that if I don’t, there’ll be no liquid left after two hours. I put the lid on.
Next, the second batch of vegetables.
First, the carrots go in, and a fifteen minutes later the turnip and potatoes.
Once they’re cooked, I add the celery, sliced cabbage and pasta.
Ten minutes later, we’re ready. I check the seasoning, stir in a little parmesan and serve with more parmesan on the side.
And it’s a really nice soup. Good flavour, and heartier than I was expecting. And you know what? Did my failure to peel my tomatoes make this a bad soup? No it didn’t. Did I even notice any tomato skin? No I didn’t. That’s the last time I try to peel a tomato just because the recipe tells me to.
I’ll definitely make this one again, although next time, I won’t fret about having just the right set of vegetables available – it clearly needs just what is good and in season at the time you make it.
I have to say that when Dave said we were having soup for dinner I wasn’t that keen. I was hungry!
I’m not that familiar with minestrone soup actually. So when it came I was pleasantly surprised at how substantial it is. Really chock-full of vegetables and some tiny pasta tubes. It was very satisfying. A proper winter hearty soup. The sort of thing it would be great to come home too after a 10 mile hike in the cold. I enjoyed it. It wasn’t filled with umami, but it was tasty in a more chilled out fashion. Old fashioned tasty rather than the rather hyped up flavour we encounter a lot these days.
Dave choose to serve it with a focaccia which he made. He was moaning about it not being right, but I thought it was great. Roasted garlic cloves studded into the bread and then loads of garlic butter soaked into it. All in all 1 and a 1/2 bulbs of garlic went into that so I’m not going to loose sleep worrying about vampires tonight.
Mee Kati Recipe
Appetizer recipes range from classic and the standard to exceptional types that are international and daring combination meals. Everybody h AS test traditional starters like pate, chicken soup, prawn cocktail and such, in case you would like to offer something more interesting but what are you able to make?
Maybe you want to produce something visually striking, where circumstance consider filled vegetables. It is possible to make a few truly colorful courgettes, tomatoes or bell peppers. Stuff them with pilaf, comfortable minced meat with onions, goat's cheese, or other things you like. See what strategies you can come up with, or simply take a look in the fridge and find out what's within it is possible to utilize.
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Ideas for Unique Appetizers
In addition to the filled veggie thought, what about building a mini version of a full-size plate? Scale down cheeseburgers to produce miniature burgers, using quartered slices of bread and sliced cherry tomatoes. Also referred to as sliders, all these are extremely tasty and cute.
Make the sliders your self with ground beef or chicken so they easily fit into the small burger baps and also make them tiny. You can do the same on sticks for mini hot-dogs or perhaps mini kebabs.
What about making sweet starters? Clearly that doesn't mean apple-pie or chocolate mousse, however, how of a chilled fruit soup? Chilled strawberry soup is an appealing starter menu, or chilled soup. Use spices like cloves nutmeg or cinnamon to add taste and serve a swirl of cream to these sauces on top.
Bacon-covered blueberry parts, bacon-wrapped dates filled with blue cheese or bacon-wrapped prawns may also be not bad, if you're searching for recipes that were hot.
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Christmas recipes: prawn cocktail, Charley’s red cabbage, and mulled pear trifle
We had some fabulous meals over the festive period (which is still continuing in our house, although I have tried to calm down … a little bit … on the piggy-ness) – we followed the plan which I shared with you in my last post. And in that post I promised you some festive recipes, so here they are.
The prawn cocktail was our Christmas dinner starter – a nice and light start to the marathon meal which was to follow!
The red cabbage featured in our main course, and the mulled pear trifle was our Christmas pudding (as I am not a fan of real Christmas pud) – another relatively light course to follow the main event.
Prawn cocktail – serves 2
150g raw peeled tiger prawns, 1tsp olive oil, 1tsp lazy garlic, juice of half a lemon, salt and pepper, 1tbsp good quality mayonnaise, 1tsp tomato ketchup, 1/2tsp mustard, salad of your choice (mine was salad leaves, cucumber, spring onions and tomatoes), paprika, lemon wedges to serve
Heat the oil in a small saucepan and add the garlic and prawns. Sautee them with the lemon juice for a few minutes until the prawns are cooked, and add salt and pepper. Allow the prawns to cool a little while you prepare the salad. I used large martini glasses which I filled with beetroot salad leaves (my favourite), chopped cucumber, sliced spring onion and tomatoes. I know you are supposed to use iceberg lettuce with prawn cocktail but I don’t like it much – it’s too watery with little flavour.
Add the mayo (I use Farringtons Mellow Yellow mayonnaise which is made from rapeseed oil – discovered thanks to one of my foodie penpals), ketchup and mustard to the prawns in the saucepan and mix. The sauce will loosen as it combines with the lemony, garlicky prawn juices. Taste and season if necessary, then top the prepared salad with the prawns, sprinkle with paprika and serve with wedges of lemon (check out my lemon squeezers in the photo – a present from my French friends Odile and Sophie).
Charley’s red cabbage for Christmas – makes loads, but it can be frozen after cooking
1 red cabbage, 1 grated red onion, 1tsp lazy garlic, zest and juice of two oranges, 5tbsp red wine vinegar, 50g sugar, salt and pepper, 50g butter, 1 grated apple
My friend Charley sent me this recipe for his Christmas red cabbage – he says it’s like Christmas in your mouth, and I agree. I am hoping he’ll share more recipes with me when he and his lovely family return to the UK from Sweden in the new year – he’ll be using his carpentry skills at Wood That I Could.
I will be inviting him over to our house for dinner, although last time he visited he ended up being attacked by Betty the cat – even though at the time she was a mere kitten (he was very drunk!). Anyway, enough reminiscing and back to the recipe …
Finely shred one head of red cabbage and put it in a large non-metallic bowl. Add the grated onion and garlic, the zest and juice of two oranges (I used satsumas instead as we had them in the fruit bowl), 5tbsp red wine vinegar and 50g caster sugar. Leave overnight somewhere cold, mixing occasionally.
When you are ready to cook the cabbage, melt the butter in a saucepan, chuck in the cabbage and its liquid along with a grated apple and cook gently until it’s done: about 20 mins to half an hour, but when you’re happy with the texture its done.
I served this with our Christmas dinner, and it was equally delicious cold the next day with cold meat and pickles. My mum was very impressed!
Mulled pear trifle – makes 4 individual trifles
2 pears, 1 bottle red wine, 2 satsumas, mulling spices (or a couple of cloves, a cinnamon stick, a star anise and a few cardamom pods), 100g caster sugar, berries of your choice, 500ml custard, 200ml double cream, 3 gelatine leaves
I was inspired to make this pudding by this recipe, but in fact I ended up tweaking it quite a lot. First, take two pears and peel them and halve them lengthways. Then add them to a saucepan with the wine and mulling spices (received in a recent foodie penpal parcel), bring to the boil and simmer for 25 minutes until the pears are tender. As the original recipe used half a bottle of wine I thought we’d be able to drink the other half as mulled wine on Christmas eve, but the bottle of plonk we chose was pretty harsh, so I ended up boiling it down and using it all for the trifle jelly.
So you take the pears out of the wine and strain the mulling liquid, then mix the strained liquid with the gelatine leaves (which have to be soaked in water first to make them soft). Then I split the jelly liquid between four glass bowls and added some frozen berries and chopped mulled pear to each (there’s quite a lot of pear so I ended up with some leftovers, which I am intending to have with rice pudding tonight). The jelly needs to set, so I made the pudding to this stage on Christmas Eve and put them to bed in the fridge until Christmas Day.
On Christmas morning, in between peeling the veg and wrapping the pigs in their blankets, I finished the trifles by topping them with Madagascan vanilla custard from Waitrose. Actually the custard was a bit too liquid for the job, so next time I’ll make my own using a creme patissiere recipe (so it’s not quite as liquid) or using Birds custard, which is my favourite, even though I know it shouldn’t be. Mmmmmmm.
The custard was also very sweet, so I topped each trifle with whipped double cream instead of the chantilly cream I had planned to make. The cream almost sank into the custard so I just blobbed a bit on top instead of covering all of the custard. Then I topped the cream with some golden sprinkles to make each trifle look even more festive. I was tempted to use red and green edible glitter to decorate the trifles, but I don’t think Andrew would have eaten them if I had used glitter, edible or not!
I hope you all had a very Merry Christmas. If you are still wading through leftovers, my next post will give you some recipes to use them up. Cheers!
1 clove garlic, finely chopped
2 spring onions, finely, sliced
1 cup parsley, chopped
1 cup coriander leaves and stalks, chopped
1-2 lemons, juiced (I used 2 big, juicy lemons)
¾ cup water
¼ cup olive oil
1-2 tbsp maple syrup (or any sweetener you like)
Salt and pepper to taste
1 baby cos lettuce
Oil for shallow frying
My Favorite Homemade Cocktail Sauce
With just 5 ingredients, this cocktail sauce is super easy to make and serve on the side for the classic spicy tomato bite.
Here’s what makes this cocktail sauce rock:
- Instead of ketchup, I use Kroger’s Chili Sauce for a milder tomato taste with a bit of extra spice.
- The chili sauce is doctored with horseradish and dry mustard for that classic bite of cocktail sauce heat
- A dash of Worcestershire sauce adds that savory umami flavor.
- And a squeeze of lemon juice adds fresh citrus note that seals the saucy deal.
And with that, all that’s left is the dipping.
It’s a fruit but treated like a vegetable! The tomato has always been a staple in the kitchen because it’s one of the most nutritious ingredients that you can use for a variety of dishes.
Tomatoes are rich and have been proven to help lower bad cholesterol, promote heart health, make the skin glow and even prevent cancer.
Here are seven flavour-packed recipes that you can make at home using tomatoes as the main ingredient:
1. Bloody Mary
You can’t talk about tomatoes without mentioning its most famous cocktail, the Bloody Mary. Traditionally made with tomato juice, vodka and other spices, the Bloody Mary is a signature cocktail that’s been around since the 1920s.
But if you want to skip the booze, you can make the alcohol-free version of the traditional Bloody Mary, in the Thermos® Tumbler Cup, using tomatoes, garlic, celery, ginger root, lemon and spices to keep your beverage cool for hours!
2. Mediterranean vegetable soup
Perfect for a rainy day, this Mediterranean vegetable tomato-based soup is the perfect vegan meal because it’s made with onions, celery stalks, carrots, garlic, zucchini, cannellini beans, baby spinach and pasta. This soup, easily stored in the Thermos® Food Jar , can be made for lunch or dinner due to it being hearty, filling and very nutritious. Get the full recipe here .
3. Tomato hotpot broth
Are you looking for a healthy alternative to your traditional hotpot broth? Then this tomato hotpot broth should be your go-to. Using the Thermos® Shuttle Chef , whip up this hotpot using both regular and cherry tomatoes, onion, garlic, ginger, star anise, tomato paste, chicken broth, sugar and bay leaf. This hearty broth is perfect for lunches and family dinners where you can add your favourite hotpot ingredients for an enjoyable meal. Here’s the recipe .
4. Homemade tomato sauce
Say goodbye to canned tomato sauce by creating a homemade version in your kitchen to be added to your pastas and other dishes. This recipe is so easy to make, especially with your Thermos® Shuttle Chef that you can use to soak your tomatoes in hot water and cook the rest of the ingredients before you store them into a jar to use the sauce whenever you need.
You can even make a big batch of this homemade tomato sauce and store it in your fridge to use for the rest of the week. Find the full recipe here .
5. Homemade tomato jam
Are you a huge fan of jams? Don’t just limit yourself to berries! Explore using fresh tomatoes to make into a delicious jam spread that’s perfect for the summer. Use either plum or Roma tomatoes for this recipe as they have a sweet flavour profile that’s similar to berries.
Tip: You can make a larger batch of this tomato jam and store it in the fridge where it can last for up to two weeks. Check out how to make it here .
6. Tom yam tomato prawn pasta
Another amazing recipe using the Thermos® Shuttle Chef is this sumptuous tom yam tomato prawn pasta that’s perfect for family dinners and parties. Impress your guests with a hearty dish that’s delicious and healthy, a hit no matter where you serve it.
7. Vegetarian mushroom and tomato stew
Finally, you can’t miss trying this hearty vegetarian mushroom and tomato stew that everyone will surely love.
Cook this stew for an hour to let the natural sweetness of the tomatoes come out and add to the flavours of the different vegetables. This is a dish that’s tasty the next day for lunch, stored in the Thermos® Food Jar .
Jamie Oliver’s Sizzling Hot Prawn and Spinach Linguine Recipe
This sexy pasta dish is foolproof and, best of all, you can do all the prep in advance so you’re not running around at the last minute – there’s nothing less romantic than a flustered mess in the kitchen. Just remember, go easy on the garlic if you want the evening to last much longer than dinner.
150g dried linguine
sea salt and freshly ground black pepper
2 cloves of garlic, peeled and finely sliced
1 fresh red chilli, deseeded and finely sliced
180g raw peeled king prawns (leave a few tails on)
125ml white wine
a handful of cherry tomatoes, halved
zest and juice of 1 lemon
200g baby spinach, roughly chopped
a few sprigs of fresh flat-leaf parsley, leaves picked and chopped
a couple of handfuls of rocket
1. Cook the linguine in a large pan of salted boiling water according to packet instructions. Meanwhile, add a few lugs of olive oil to a large frying pan on a medium heat, then add the garlic and chilli. As soon as the garlic begins to colour, add the prawns and sauté for 1 minute. Pour in the white wine, add the cherry tomatoes and season well, then simmer for a couple of minutes.
2. When the pasta is ready, scoop out and save a mug of the cooking water, then drain the pasta in a colander. Add the pasta, lemon juice and spinach to the pan of prawns and toss together. Add a little of the reserved cooking water if the sauce is too thick. Taste to check the seasoning, then serve each portion sprinkled with the lemon zest, parsley and rocket.
Make ice-breaker oysters, another Jamie Oliver recipe developed for Woolworths!
Italian Shrimp Pasta with Cherry Tomatoes
If you loved our Bucatini Pasta Fish recipe, inspired by our time in Italy, you’ll love this shrimp pasta! It’s very similar, but uses shrimp instead of fish. Frozen shrimp can be found most everywhere in North America. Growing up in Florida, I took it for granted that we could always find fresh shrimp. Now that we live in California, we typically have a big bag in the freezer of individually quick frozen shrimp on hand, unless it’s prawn season – then we’ll substitute huge, head-on live prawns!
Here’s another shrimp pasta recipe that we love. It’s inspired by Avec in Chicago. It uses rock shrimp, corn, and squid ink pasta. (You can substitute chopped shrimp for rock shrimp and any pasta.)