I know that I have been scarce for the last week but sometimes one has to put ones passions aside for a mate. I have still been cooking but have literally had no time at all to sit in front of my laptop let alone do any work. I have many blessings to count though – I got to spend my birthday with my BFF from Underberg Carol for the first time in five years and together with my family I HAD A BALL! These two little angels Jamie and Daniela arrived at my house early morning with beautifully decorated cupcakes and loads of candles.
Daniela & Jamie my little birthday fairies!
It’s been a tough time for Carol, we have gone from one doctor to the next, to hospitals, clinics and to laboratories up the ying yang! We have had loads of laughs along the way to the final diagnosis which I am happy to report is a totally treatable version of the Big C. I am being neither flippant nor cavalier about this for my Carol is one of those larger than life wonder-beings that leaves a spangled trail of golden stardust trailing behind
her wherever she goes! She is temporarily known around la casa Tripepi as CC (Colander Carol), due to the sheer number of holes she has in her boday from umpteen needles that the dokotella’s have plunged into her flesh already.
We have contemplated purchasing matching Ghostbuster outfits with goo filled guns like the ones that they used in the movie Ghostbusters, to get rid of Ghouls and Ghosts! It is our intention to Ghost-bust the ghouls out of her system with said goo-guns. We have come up with an appropriate recipe to fill the guns with – 1/2 Mamba Green sours and 1/2 Tequila and it is our considered opinion that this mixture should enhance and speed up the effects of chemotherapy no end! We anticipate that she should have little or no memory of any future medical procedures!
We decided to make a meal that would be filled with oodles of love and healing intentions and would be essentially orange in colour as orange is the colour of the tummy chakra where her lurgy is located. This is the last I shall mention of this whole enchilada but please do send some healing light and prayers Carols way and forgive me if I don’t get the odd post up with my usual regularity. I shall do my very best.
As luck would have it Trickyricky came home on Saturday morning with a bag of beautiful plump prawns that our local fish shop flies in fresh from Mozambique on a weekly basis. The Seafood Market in Alpine Road, Durban has beautiful fresh fish and, bless their little white wellingtons, they devein and clean the prawns for you too! Love ‘em. I have to confess that my homemade mayonnaise split spectacularly and turned into water so we had to whip out a bottle of Japanese Sushi Mayo to complete the cocktail. These things happen!!!
Retro Prawn Cocktail
21 fresh prawns – deveined
1/3 Iceberg lettuce
½ cup of Mayonnaise
1tsp Lea & Perrin’s Pepper Sauce (or Tabasco sauce)
1tsp Worcestershire Sauce
1Tbs Tomato Sauce
A cap of Brandy
Remove 15 prawns from their shells
Don’t throw the shells away – use them to make a stock which you can freeze in
an ice tray and use when you need them.
You will notice from my pics that I placed the 6 remaining whole prawns on top
of the empty prawn shells that I was roasting in the pot for stock as I followed
this starter with Sole Bon Femme and used the stock to make the cheese sauce.
I did this to steam the whole prawns in their shells as a garnish on the
prawn cocktail in true 70’s Retro Fashion. I then added a colander with the
15 de-shelled prawns on top of that to steam them for the Prawn Cocktail!
If you get my drift!
This saved time – washing up – my manicure and electricity!
A girl’s gotta do what a girl’s gotta do!
Cooking should be relaxed and rewarding –
a glass of vino for the cook
I find that steaming the prawns is the best way to keep all that sweet flavour
and the natural juices in and it seems to bring out their colour beautifully.
Steam the prawns for about 5 minutes depending on their size.
It’s a good idea to lift the lid and check them every now and again –
you really want them just cooked so they are still juicy and firm.
When they are tender and cooked take them out of the pot and
set them aside to cool down.
In a bowl mix together the ½ cup mayonnaise, 1 tsp of Tabasco,
1tsp of Worcestershire Sauce, 1Tbs of tomato sauce and a cap of brandy.
Add the cooled prawns to the mayonnaise and chill in the fridge for 20 minutes.
Finely shred enough lettuce to 1/3 fill each serving glass –
again the lettuce needs to be nice and cold so use it straight from the fridge
On top of the lettuce place 5 prawns with a few spoons
of the spicy pink mayonnaise
Sprinkle some cayenne pepper over the prawn mayonnaise
Place 2 whole prawns over the lip of the glass for an edible garnish
and add a sprig of something green for a bit of extra colour.
Serve with a nice ice cold glass of vino buono!
Sole Bonne Femme
For the Sole Bonne Femme Recipe – which is pan fried soles served
with a Cheese, Button Mushroom and Prawn sauce
Please click on the picture above.
Forthcoming Attraction: Fridays Post
Become a Real Italian Mamma …. minus the moustache!
A lesson in making your own fresh pasta and the recipe for
my delicious Spring Clean Sauce.
Here are the contact details for
The Seafood Market in Durban
Tel: 031 207 7734
Please note that I am not sponsored by this company and am passing
on their contact details for your convenience only.
Have the Best of Days Today