DIRTY THIRTY FEEDS

These are a few of my favourite things.

Hey guys! So if you've missed my facebook, Insta or twitter updates you won't know that I turned the big 30 last weekend. I am a HUUUUGE fan of birthdays to put it mildly, as a result I was like an exciteable puppy for a good week leading up to and including the day itself.

I have been very lucky in that JB indulges my excitement and spoils me a tad. From accepting my ridiculous (to some) notion of birthday week, YES a week long celebration. One of the ways in which he has done that is by having a post birthday dinner, just the way I eat. It sounds simple but for a guy that eats three large meals a day with minimal snacking the concept is as shocking to him as the fact people willingly go out in the cold is to me.

My portion sizes are a running joke in my circle. I can't put much away in one sitting but give me 4 hours and I'll nail it. My ultimate meal? Three starters at least two out of three to be seafood based and a dessert... no joke.

The first starter, curried king prawns hit all the right spots! Light spice, sweet and tart pickle with a cooling yoghurt and mint dressing.

I put the pickle recipe up last week so make sure you check it out, once you've got that the rest is very easy indeed. I loved the curried flavour so much it was a massive part of both starters. It works so well with seafood and meat, well worth having in the repertoire. 

I made a cheats dressing literally 2 ingredients... yoghurt and mint sauce! It works really well to balance the spices and also tone it down for those who can't handle the heat.
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INGREDIENTS - serves 2
8 scallops or tiger prawns

FOR THE MARINADE
2tbsp coriander seed
1 tbsp cumin seed
10 cardamom pods
10 whole black peppercorns
2 whole chilli
2 tbsp ground turmeric powder
2 inches fresh ginger
5 bay leaves
4 cloves garlic
10tbsp olive oil
Juice of 1 lemon

SERVE WITH
Garden peas, rocket and yoghurt and mint dressing

METHOD
1. Lightly toast the coriander, cumin, cardamom, peppercorns and bay leaves until the oils are released and you can smell the spices
2. In a blender combine the remainder of the ingredients with the toasted spices and blend until smooth
3. Marinade the seafood for 20 minutes
4. Heat a pan or griddle until smoking and sear the seafood for 2 minutes per side

Plate and enjoy : ) x

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