Latest news with #prawns
The Guardian
a day ago
- Lifestyle
- The Guardian
Barbecue prawn and corn salad with honey jalapeño dressing
Barbecuing doesn't always have to mean burgers and bangers. On hot days, what I fancy are zingy flavours and crunchy veg. Marinating prawns in spices before barbecuing them creates a charred, spiced crust – delicious when using juicy and plump Tesco Finest jumbo raw king prawns as it complements their sweet flavour and succulent, meaty texture. I love adding them to big salads full of variety. Here, I've combined them with a zingy mix of crunchy corn kernels, a punchy dressing, slices of avocado, and Tesco Finest sweet pointed peppers – their vibrant colour, juicy snap and distinctive shape make them perfect for salads. Swap out the prawns for slices of Tesco Finest halloumi, if you prefer. Prep 30 minCook 30 minServes 4 as a main or 6 as part of a wider barbecue 4 corn cobs 2 x 165g packs Tesco Finest raw jumbo king prawns1⁄2 tsp mild chilli powder 1 tsp cumin 1 tsp sweet smoked paprika 2 tbsp Tesco Finest extra virgin Sicilian olive oil 2 avocados, sliced1 Tesco Finest sweetheart lettuce, sliced2 Tesco Finest sweet, pointed peppers, halved and thinly slicedBig handful coriander, chopped For the dressings2 tbsp pickled jalapeños, finely chopped1 tbsp Tesco Finest acacia honey 3 limes, juiced2 tbsp Tesco Finest extra virgin Sicilian olive oil 80g soured cream 1 tsp hot sauce 2 tbsp mayonnaise Wine pairingTesco Finest Valle De Leyda chardonnay In a bowl, combine the prawns, chilli powder, cumin, paprika and olive oil with 1⁄2 tsp salt. Cover and leave to marinate in the fridge for 1 hour. Toss the lettuce, avocado, peppers and most of the coriander in a serving dish. In a bowl, combine the honey, lime, olive oil, jalapeños and some salt. In a separate bowl, combine the soured cream, hot sauce and mayonnaise. Bring a pan of salted water to the boil. Add the corn and simmer for 10 minutes. Drain then char your corn on a hot barbecue or griddle pan for 12-15 minutes, turning regularly with tongs until blackened and charred. Thread your prawns on to metal skewers and barbecue on each side for 1-2 minutes, or use a hot griddle pan. Sit the corn cobs upright and use a serrated knife to cut the corn away from the cob. Toss this into the salad along with the jalapeño dressing. Top with the prawns, drizzle with the soured cream dressing and finish with extra coriander. Shop the ingredients for this recipe on and discover how Tesco Finest can make your everyday taste better
The Sun
a day ago
- Health
- The Sun
I used ChatGPT as FREE nutritionist to rate my diet & turbocharge my health – it found TWO hidden dangers in my meals
CHATGPT is more than just my pocket therapist - it's now my in-house dietician, too. Armed with photos of my lunches and dinners, the no-nonsense AI chatbot found two risky mistakes I was making with all my meals, which no doubt means thousands of others will be too. 4 4 So how does it work? Just upload a simple snap of the plate in front of you (I use the ChatGPT smartphone app for ease), which it then scans to figure out what you're eating, and breaks it down to its nutritional contents. Even without a description, it uses its clever machine mind to work out exactly what's on your plate, forecast how many calories it has - and explain what the meal is missing, or has too much of. Here's what I uploaded - and ChatGPT's analysis... Meal #1: Noodle time While not the healthiest meal in the world, a packet of Shin instant ramen is a go-to for me. With no description from myself, ChatGPT managed to spot all the ingredients, from the shredded cabbage that was going floppy in my fridge to the dehydrated vegetables that came with the noodles. It highlighted what was good about the meal, for example, how it was high in protein from the frozen prawns I'd added, and convenient due to the instant noodles. Then, it explained exactly how I could make my go-to grub healthier - for example, I could have added more vegetables for fibre, sesame oil for healthy fats and tofu for calcium. It also suggested I use a low-sodium broth or seasoning, and swap out the instant noodles for soba, udon or rice noodles - which definitely would have squashed the 'convenience' part of this meal. If you tell ChatGPT your actual recipe or quantities, it can give you a more precise breakdown, too. I asked ChatGPT how to transform my bedroom in a single step - all I needed was a Homebase buy & now it's like paradise Meal #2: The Italian job 4 With this bowl of pasta, ChatGPT visually dissected the meal into two separate components: the pasta, and the bread. However, it made a slight calculation error: there were actually three small slices of bread, not two as it said. If you notice ChatGPT make an error like this, simply correct it and it will give you an adjusted breakdown. The AI bot then gave me another set of strengths from the meal, such as that it was rich in healthy fats from the olive oil and nuts in pesto. It also contained antioxidants from the basil blended into the pesto, and the olives in the fancy bread I treated myself to. But what I thought was a fairly healthy meal - made with homemade pesto, for goodness sakes - wasn't so much... ChatGPT revealed that it was "moderate to high" in sodium (salt) from the Parmesan, high in refined carbs and low in protein. Meal #3: Chickening out 4 ChatGPT's clever AI brain can calculate the calories and nutritional content of each component of your plate. Take this plate of roast chicken, for example, which has sides of homemade fries, broccoli and a butter tarragon sauce. ChatGPT is able to estimate how much cholesterol is in the roast chicken and the quantity of sodium in the sauce It then provides a breakdown of the meal with all components combined. ChatGPT gave me a minor applause for my admittedly small portion of healthy greens and home-prepared fries, which have lower trans fats than processed ones. It even noted that there was likely less sodium if the sauce was homemade. The brutal verdict… and 2 hidden dangers Taking a holistic look at three of my dinners over the past week, the AI bot warned me that my meals were all moderate to high in sodium - or salt, which can increase the risk of heart disease and stroke. It said sodium was "likely elevated across all meals (from broth, pesto cheese, olives, sauces)" and recommended I use low-sodium broth alternatives and less Parmesan cheese. The advice ChatGPT gave me Protein Rating: Adequate Notes: Well done – maintain or slightly increase if active. Fibre Rating: Low Notes: Add legumes, more veg, whole grains. Sodium Rating: Moderate–High Notes: Use low-sodium broths and sauces. Fat Rating: Balanced, but some meals high in saturated fat Notes: Be mindful of frequency, balance with leaner meals. Vegetable Variety Rating: Limited (Present, but in a narrow range, minimal variety, or not in optimal balance) Notes: Add diversity – aim for 3–4 colours per plate if possible. Whole Grains Rating: Lacking (Significantly below recommended levels or nearly absent) Notes: Swap in whole wheat pasta, brown rice, grainy bread. The AI bot also recommended I taste my food before salting it - which I certainly don't do enough. ChatGPT also cautioned that my fibre intake was low, which can cause constipation, which no one wants. It worked out that most of my meals have roughly 5g to 8g of fibre in them, below the ideal 10g to 15g per meal, and I was encouraged to eat more whole grains, legumes, and more varied portions of vegetables. ChatGPT even offered to design a meal to avert these mistakes - something lighter, higher in fibre, and low in sodium to "help round out [my] week's eating pattern". It's worth noting that the more information you give the bot, the more accurate its calculations will be. But if like me, you're time-poor and looking for simple, actionable snippets of advice, it's a great free tool.
News24
02-06-2025
- Entertainment
- News24
Garam masala, prawn, pea and Gruberg risotto
I adore risotto. Yes, it takes time, but it's completely worth it. Risotto is a Milanese dish that I learnt to make while shooting Girl Eat World. The addition of garam masala doesn't miss a beat, while the Gruberg – with it's sweet, nutty flavour – is the perfect compadre to the warm spices. Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking. Ingredients ± 4 Tbsp butter 3 Tbsp olive oil 1 clove garlic 1 white onion, diced 1 red chilli 2 tsp garam masala 2 tsp salt 100g carnaroli rice 80g Gruberg cheese (online from Klein River Cheese), grated, plus extra to garnish ¼ cup petit pois 1 tsp avocado oil 6 prawns, butterflied, heads removed, de-veined, shells on Pea shoots to garnish Prawn Stock (Makes ±1L) 12 prawn heads 2 celery sticks 2 carrots 2 cloves garlic 1 tsp black peppercorns 1.5L water Method 1. First, prepare the prawn stock by adding all the ingredients to a large pot. Simmer (but do NOT boil), uncovered, for 30 minutes. Skim the impurities off the top. Once reduced to ±1 litre, strain through a colander and keep warm until ready to use. 2. In a heavy-based pan, melt 2 tablespoons of the butter with the olive oil. (Yes, there is a lot of oil and fat, but risotto was not designed to be anything but indulgent, so lean into it.) Add the garlic, onion, chilli, garam masala, and salt. Sauté over medium heat until the onion is translucent. Be careful not to allow the onion and garlic to take on any colour. 3. Add the rice and stir through – each grain must be coated in the aromatics. Allow the grains to absorb the fat. You will know it's ready when the edges of the rice grains turn glassy. 4. Add the warm prawn stock, one ladle at a time. The first ladle will bubble quickly and be absorbed almost instantly. When it has been absorbed by the rice, add the next ladleful, stirring between each addition. Continue until most of the stock is finished. When there is about 1 cup of stock left (eyeball it), taste the rice. It should be soft but still have a bite. This is risotto, not mush, so the rice still needs to hold its own. 5. Add the Gruberg and petit pois. Taste again for salt. 6. Add the remaining butter and avocado oil to a frying pan, flash-fry the prawns, and set aside. 7. Risotto is supposed to be slouchy and slide across the plate. Check for this by shaking the pan. If the risotto does not slide, add a bit more stock and allow the rice to soak it up. The rice should not be standing in a pool of liquid but rather be loose. 8. Divide the risotto between two plates. Shake the plates to disperse the risotto, which should glide across the plate. Arrange the prawns and sprinkle over a final garnish of Gruberg and pea shoots. This recipe is an extract from Kamini Pather's debut cookbook, All Dhal'd Up! Every day, Indian-ish, Good-Mood Food. You probably know Kamini as the winner of MasterChef South Africa's second season and a food-loving TV personality who's taken the culinary world by storm, producing hit food-travel series like Girl Eat World. Her cooking is all about bold Indian-inspired dishes with an exciting global twist. All Dhal'd Upis her first full-length cookbook and her unapologetic love letter to flavour, where she serves up her signature style in every recipe.
Daily Mail
24-05-2025
- General
- Daily Mail
TOM KERRIDGE shares six sizzling BBQ recipes to level-up your favourite dishes
MISO PRAWN SKEWERS These prawns are marinated in a mix of ginger, miso and soy with a touch of honey for a lively, sweet and savoury flavour. After grilling to smoky perfection, I like to serve them with a rich, nutty, sesame lemon butter that adds a zesty twist and a touch of class. MAKES 10 750g large tiger prawns, peeled, tail shell left on 6 garlic cloves, finely chopped 2.5cm piece of fresh ginger, finely grated 2 tbsp miso paste 1 tbsp soy sauce 2 tbsp honey For the sesame and lemon butter 80g butter 1 tsp sesame oil finely grated zest and juice of 1 lemon 2 tsp tahini 2 tbsp toasted sesame seeds To finish and serve 2 spring onions (green part only), finely shredded 2 tbsp black sesame seeds lemon wedges 1 Put the prawns in a large bowl and add the garlic, ginger, miso, soy sauce and honey. Mix well and leave to marinate in the fridge for 1 hour. At the same time, soak 10 long wooden skewers in cold water (to prevent them scorching on the barbecue). 2 Meanwhile, make the sesame and lemon butter. Add the butter to a small saucepan along with the sesame oil. Put the pan over a medium heat and stir until the butter has melted. Remove the pan from the heat and stir in the lemon zest and juice, tahini and toasted sesame seeds. Stir well and set aside. 3 Thread the prawns on to the pre-soaked skewers. Arrange on a hot barbecue and cook for 2-3 minutes on each side. 4 Lift the skewers off the barbecue and lay them on a serving platter, brushing the prawns with the sesame butter as you do so. Pour the remaining butter into a bowl to serve on the side. 5 Scatter the shredded green spring onions and black sesame seeds over the prawn skewers and serve with lemon wedges. SQUID WITH CHICKPEAS AND PEPPERS Bring a fresh twist to your grill with this standout dish, featuring tender, smoky squid, hearty chickpeas, charred peppers and tomatoes. It's a fantastic mix of colours, textures and flavours, tossed together in a sharp dressing, then finished with a scattering of punchy herbs that add a burst of freshness. 850g medium squid, including tentacles, cleaned 2 garlic cloves, finely chopped 1 tsp hot smoked paprika 6 tbsp extra virgin olive oil juice of 1 lemon 4 red romano peppers 200g cherry tomatoes (mixed red and yellow), halved 500g cooked queen chickpeas (from a jar), drained 2 tbsp sherry vinegar 2 tbsp roughly chopped flat-leaf parsley 2 tbsp roughly chopped basil leaves salt and freshly ground white pepper 1 Put the squid on a large board. Slice open each tube so it lies flat and score a lattice on the inner surface. Trim the tentacles. 2 Add the squid to a bowl with the garlic, smoked paprika and 2 tbsp of the extra virgin olive oil. Season with salt and white pepper and mix well. 3 Put 2 tbsp extra virgin olive oil in another bowl, add the lemon juice and set aside until needed. 4 Lay the whole peppers on a hot barbecue. Cook, turning regularly, for about 10 minutes until evenly blackened all over. 5 Pop the peppers in a bowl, cover with clingfilm and leave to steam for a few minutes. When cool enough to handle, peel the skins and remove the seeds. Cut the flesh into roughly 2cm pieces. 6 Put the peppers in a large bowl, along with the cherry tomatoes, chickpeas, remaining 2 tbsp oil, sherry vinegar and parsley. Season with salt and pepper to taste and mix well. 7 Lay the squid in a single layer on a super-hot part of the barbecue and cook for 1-2 minutes on each side until tender and lightly charred. Remove the squid pieces as soon as they are cooked and place in the bowl of lemony olive oil. Leave the squid to rest in the mixture for a few minutes. 8 Transfer the chickpeas and peppers to a serving dish and add the squid. Scatter over the basil, toss to mix and serve. This one is sure to impress! THAI BEEF AND LEMONGRASS SKEWERS We're using tender skirt steak for these exotic and totally irresistible skewers. A vibrant Thai-style marinade delivers a brilliant punch of citrussy, savoury goodness. Once marinated, they require very little time on the barbecue, making them an ideal option to launch your feast with a bit of flair and a lot of flavour. MAKES 12 750g skirt steak, cut into 2cm pieces 2 lemongrass stalks a small handful of coriander (including stalks) 1 banana shallot, quartered 4 kaffir lime leaves, stems removed 3 garlic cloves, peeled 3 tbsp fish sauce 2 tsp soft light brown sugar juice of 1 lime 1 tbsp vegetable oil To finish and serve 1 tbsp chopped coriander 2 red bird's eye chillies, finely sliced lime wedges 1 Put the pieces of beef in a large bowl. 2 Remove the harder outer leaves from the lemongrass stalks then roughly slice the tender stems. Put the lemongrass into a mini food processor and add the coriander, shallot, lime leaves, garlic, fish sauce, brown sugar, lime juice and oil. Blend to a smooth purée. 3 Pour the puréed mixture over the beef and mix well. Leave to marinate for at least 1 hour, ideally 2-3 hours. At the same time, soak 12 short wooden skewers in cold water (to prevent them scorching on the barbecue). 4 When you are ready to cook, thread the beef on to the pre-soaked skewers. 5 Arrange the skewers on the hottest part of your barbecue and cook for 4-5 minutes, turning regularly, until the beef is well browned on all sides but still pink and juicy inside. 6 Transfer the beef skewers to a serving platter and scatter over the coriander and chillies. Serve with lime wedges. JERK-STYLE CHICKEN In this easy dish, chicken legs are marinated in a spicy jerk seasoning that's packed with Jamaican flavours: allspice, thyme and scotch bonnet chilli peppers. It's bold, aromatic – and will make your tastebuds do a happy dance! MAKES 10 10 chicken legs For the jerk marinade 5cm piece of fresh ginger, roughly chopped 8 garlic cloves 4 spring onions, roughly chopped 2 tsp ground allspice 2 tsp caster sugar 2 tsp salt 2 tsp ground black pepper 1 scotch bonnet chilli pepper, halved and deseeded 3 tbsp thyme leaves 3 tbsp white wine vinegar 2 tbsp vegetable oil To serve hot sauce salad, optional 1 First, prepare the jerk marinade. Put all the ingredients in a mini food processor and blitz until smooth. 2 Using a sharp knife, slash the chicken legs on both sides – this will help the marinade penetrate the meat. Put the chicken legs in a large bowl, add the marinade and rub well into the chicken all over. 3 Cover the bowl and put in the fridge to marinate the chicken for at least 2 hours, ideally overnight. 4 When you are ready to cook, lay the chicken legs on a hot part of the barbecue for the first 2-3 minutes to get some colour on the skin. 5 Now move the chicken legs to an area of indirect heat (to achieve a medium heat). Continue cooking for 12-15 minutes until the skin is crisp and the chicken is cooked through, turning the chicken legs regularly to ensure they cook evenly and closing the lid on the barbecue to control the heat and enable the barbecue to act like an oven, as necessary. 6 Serve the jerk chicken with your favourite hot sauce, and a salad alongside if you fancy. PORTOBELLO MUSHROOM SHAWARMA This dish features a spot-on combo of textures. Mushrooms are marinated in an aromatic mix before grilling, but the real magic happens when they are served – with tangy pomegranate molasses and crispy cabbage. Accompany with flatbreads and you have a standout vegetarian option for your barbecue spread. SERVES 4 10 portobello mushrooms, halved 500g oyster mushrooms, halved if large For the marinade 250ml Greek yogurt 4 tbsp extra virgin olive oil 4 garlic cloves, finely grated 2 tsp hot smoked paprika 2 tsp ground cumin 2 tsp onion powder 1 tsp ground turmeric 1 tsp ground cinnamon salt and freshly ground pepper For the tahini yogurt 350g natural yogurt 2 tbsp tahini juice of ½ lemon 1 garlic clove, finely grated 2 tbsp finely chopped flat-leaf parsley To serve flatbreads (see recipe below or use shop-bought) pomegranate molasses shredded white cabbage 1 Put all the mushrooms on a tray. Add all the ingredients for the marinade to a large bowl, adding a good pinch each of salt and pepper, and whisk well to combine. Brush both sides of the mushrooms with the mixture and leave to marinate for 1-2 hours. 2 Put the mushrooms on to two three-prong skewers, about 25cm long. Lay on a hot barbecue and cook for around 10-15 minutes, turning regularly, until the mushrooms are tender and evenly charred on all sides. If they appear to be drying out as they cook, spray them with a little water. Remove the mushroom skewers from the barbecue and set aside to rest on a tray. 3 Meanwhile, lay the flatbreads on the hot barbecue for 1-2 minutes on each side – they will puff up a little and take on some good char marks. 4 For the tahini yogurt, mix all the ingredients together in a bowl and season with salt and pepper to taste. 5 Release the mushrooms from the skewers and slice them thickly. Serve on the warm flatbreads, with tahini yogurt, pomegranate molasses and shredded cabbage on the side. MERGUEZ SAUSAGES WITH HARISSA YOGURT AND FLATBREADS These barbecued sausages deliver a rich, smoky kick – but it doesn't stop there. They are paired with soft, fluffy yogurt flatbreads, which are perfect for wrapping. The creamy harissa spread delivers a fiery hit and tangy freshness to every bite, complementing the sausages and flatbreads beautifully. SERVES 4 1 red onion, thinly sliced 1 tsp sumac juice of ½ lemon 2 tbsp extra virgin olive oil a handful of flat-leaf parsley leaves, finely chopped 12 or 16 merguez sausages, depending on size salt and freshly ground pepper For the yogurt flatbreads 275g self-raising flour, plus extra to dust 220g natural yogurt 2 tbsp extra virgin olive oil 3 tsp za'atar For the harissa yogurt 200ml natural yogurt 3 tsp rose harissa juice of ½ lemon 2 tbsp tahini 1 First make the yogurt flatbread dough. Mix all the ingredients together in a large bowl to make a smooth dough. Tip out on to a lightly floured surface and knead well for a few minutes. Transfer the dough to a clean bowl, cover and leave to rest for 30 minutes. 2 Meanwhile, immerse the red onion slices in a bowl of iced water for 10 minutes or so to crisp up. Drain in a colander and pat dry with kitchen paper. Place in a bowl and season with the sumac, lemon juice and some salt and pepper. Add the extra virgin olive oil and chopped parsley, mix well and set aside. 3 For the harissa yogurt, whisk the ingredients together in a bowl and season well with salt and pepper. 4 Divide the rested flatbread dough into 4 even-sized pieces and roll into balls. Sprinkle the surface with flour and roll each ball out to a 20cm circle. Sprinkle with flour and stack on a tray with a piece of baking paper between each, until ready to cook. 5 When you're ready to eat, place the merguez sausages on the barbecue over an area of indirect heat for 4-5 minutes, turning regularly, until evenly browned and cooked through. As the sausages cook, lay a few flatbreads around them and cook for 1-2 minutes; if the flatbreads puff up, pierce the air pocket with tongs. Flip the flatbreads over and cook for 1-2 minutes on the other side or until golden brown. 6 Remove the sausages and flatbreads from the heat as they are cooked and lay them on a tray. 7 To serve, spread each flatbread with some harissa yogurt and top with 3 or 4 merguez sausages. Add a sprinkle of red onion and chopped parsley, wrap it all up and enjoy! CHILLI AND LIME SEA BASS TACOS Spice things up with these crowd-pleasing tacos. Tender, flaky sea bass fillets are marinated in punchy chilli, then grilled for a smoky kick. Pile the fish into soft tortillas and drizzle with a creamy chipotle lime sauce for a fresh, vibrant zing. These are sweet, spicy, tangy… and utterly irresistible. MAKES 12 4 sea bass fillets, skin on (about 170g each), pin-boned 1-2 tbsp light olive oil 1 tsp chipotle chilli powder 1 tsp garlic powder 1 tsp Mexican oregano Salt and freshly ground pepper For the lime and chipotle sauce 200ml soured cream Finely grated zest and juice of 1 lime ½ tsp garlic powder 1 tsp chipotle paste To serve 150g white cabbage, finely shredded 12 mini corn tortillas 2 fresh green jalapeños, thinly sliced A handful of coriander, roughly torn lime wedges 1 Brush both sides of the sea bass fillets with olive oil and season with salt and pepper. 2 Mix the chilli powder, garlic powder and Mexican oregano together in a bowl and sprinkle the spicy mix over the flesh side of each fish fillet. Place the fish fillets, skin side down, in a fish cage and secure. 3 For the lime and chipotle cream, put the soured cream into a bowl, add the remaining ingredients and mix until smoothly combined. Transfer to a serving bowl and set aside until needed. 4 Immerse the shredded cabbage in a bowl of iced water and leave for 5 minutes to crisp up. Drain the cabbage thoroughly, pat dry with a clean tea towel and place in a serving bowl. 5 When you're ready to serve, lay the tortillas on the barbecue briefly to warm them through then transfer to a serving plate. 6 Place the fish cage on the barbecue, so the fillets are skin-side down, and cook for 3 minutes or until the skin is crispy. Flip the cage over and barbecue for another couple of minutes or until the fish is cooked through. 7 Remove the fish from the cage and transfer to a serving platter or tray. Serve the shredded cabbage, lime and chipotle cream, sliced jalapeños and coriander in bowls alongside. Accompany with the warm tortillas and lime wedges for squeezing. Have everyone ready to assemble their own tacos and tuck in! SMOKY BEEF SHORT RIBS Now we're talking! These tender short ribs are seasoned to perfection and present big, bold flavours. The secret is in the initial low, slow cooking, before they are finished on the grill: this is where they will take on that unmistakable smokiness that only a barbecue can deliver. 4 beef short ribs (about 450g each) Dry rub 1 tbsp soft light brown sugar 1 tsp garlic powder 1 tsp ground cumin 2 tsp sweet smoked paprika 1 tsp onion powder ½ tsp cracked black pepper 1 tsp salt To cook the ribs 100ml malt vinegar 150ml apple juice 2 tbsp Worcestershire sauce 200ml good-quality smoky barbecue sauce To serve Pickles 1 Place the beef short ribs on a tray. For the dry rub, mix the sugar, spices and salt together in a small bowl. Sprinkle the ribs all over with the spice mixture and place in the fridge to marinate overnight. 2 The next day, preheat your oven to 170C/150C fan/gas 3. 3 Transfer the beef ribs to a roasting tray. In a bowl, mix the vinegar, apple juice, 200ml water and the Worcestershire sauce together. Pour the mixture over the ribs and cover the roasting tray with a sheet of baking paper, then a layer of foil. Scrunch the edges of the foil and paper around the rim of the roasting tin to seal. 4 Place the roasting tray on the middle shelf of the oven and cook for around 3 hours until the ribs are meltingly tender. 5 Remove the tray from the oven and leave the ribs to cool slightly. Carefully lift the ribs out of the cooking liquor and place them on another tray. 6 When you're ready to serve, brush the short ribs all over with the barbecue sauce. Lay the ribs on the barbecue over indirect heat (to achieve a medium heat) and cook for 8 minutes or so, basting the ribs with the barbecue sauce as they cook. 7 Lift the ribs off the barbecue, transfer them to a serving platter and brush with any remaining barbecue sauce. Serve straight away, with your favourite pickles alongside. NOW BUY THE BOOK Our recipes are from The BBQ Book by Tom Kerridge, with photographs by Cristian Barnett (Bloomsbury, £25). To order a copy for £21.25 until 8 June, go to or call 020 3176 2937. Free UK delivery on orders over £25.
Telegraph
21-05-2025
- General
- Telegraph
Singapore butter prawns
This recipe is famous in Singapore. It uses a brand of cereal that is unavailable here in the UK, called Nestum. In my version, the sweetness of the oats, which coat the prawns, marries so well with the seafood. It's unbelievably tasty. Overview Prep time 10 mins Cook time 15 mins Serves 2 to 3 Ingredients 600g raw tiger prawns, deveined (you can leave the shells on; frying softens them so they're edible) 1 tsp caster sugar 2½ tbsp plain flour 2½ tbsp cornflour 1 egg, beaten vegetable oil, for frying 30g golden syrup oats (I use Quaker Oat So Simple Golden Syrup) 50g butter 15 fresh curry leaves 2 red bird's eye chillies, sliced 1½ tbsp chicken bouillon powder (you can also use a crumbled chicken stock cube and a pinch of MSG) chilli crisp oil, to serve (optional) lime juice, to serve (optional) steamed jasmine rice, to serve Method Step Toss 600g deveined raw tiger prawns with 1 tsp salt and 1 tsp caster sugar in a shallow bowl. Let them sit for a few minutes to marinate. Combine 2½ tbsp plain flour and 2½ tbsp cornflour in a separate shallow bowl and put 1 beaten egg in another. Step Heat enough vegetable oil for shallow frying in a frying pan over a medium-low heat. Dip the prawns first in the beaten egg and then in the flour mixture, until fully coated. Carefully lower the prawns into the hot oil and fry until golden and crispy, about 2 minutes. Step In a separate pan, heat 1½ tbsp vegetable oil over a medium heat. Add 30g golden syrup oats to the pan and fry until golden, about 2 minutes. Transfer to a bowl and set aside. Step Add 15 fresh curry leaves and 2 sliced red bird's eye chillies, then fry until fragrant. Add the fried prawns to the pan with the aromatic butter. Sprinkle 1½ tbsp chicken bouillon powder over the prawns and toss to coat evenly.
