I call my blog Taste Explosions because in cooking I am
always looking to find just that. The taste
explosion is when you are eating something so good, so full of flavour that the
taste literally explodes in your mouth, you want to savour it and wish this
amazing taste would never end. I found
this taste explosion recently in a very old Jamie Oliver book, ‘Happy Days with
the Naked Chef’. Jamie is without doubt,
a food hero of mine and this recipe, I think will shows why. It is brilliant in its simplicity; the flavours
work so well together every mouthful is a delight. I love Jamie’s food because he is non-pretentious,
encourages you to experiment and I think that he also tries to bring every dish
to the level of taste explosion. So here
it is, Prawns with chilli, parsley, ginger and garlic on toast. Try it and I challenge you not to love it, I served
this up last night to a chorus of ooooohhhs, ahhhhhs and mmmmmms, always a good
response, mopping the sauce with crusty bread is a joy!
Prawns with Chilli,
Parsely, Ginger and Garlic on Toast.
Serves 4
 |
| A young Jamie |
Extra virgin olive oil
1 thumb sized piece of fresh ginger peeled and finely
chopped
2 cloves of garlic, peeled and finely sliced
2-3 fresh chillies, deseeded and finely sliced
16 large whole raw tiger prawns
1-2 lemons to taste
1 handful of flat leaf parsley roughly chopped
Sea salt and freshly ground black pepper
4 long slices of ciabatta bread, toasted
 |
| Tasty little feckers |
Into a large hot frying pan put about 4 tablespoons of olive
oil, your ginger, garlic, chilli and prawns.
Fry for about 3 minutes , then turn the heat down and squeeze in the
juice of 1 lemon, Add the parsley and a
couple of lugs of olive oil. Toss over
and remove from the heat. You should
have a nice juicy sauce – have a taste. It
may need a little more lemon juice. Season
to taste. Serve over your ciabatta, to
mop up the juices.
