It so happened that immediately after penning my return to blog-writing I wanted to describe our first dinner - nothing special but nice. This is it.
The main course consisted of king prawns and brown rice. The prawns came from a fishmonger in my nearest market. They are fresh (his most popular item), delicious, ridiculously cheap, and shelled for you on the spot (6 each is enough). They bear little in common with the supermarket, processed variety.
I cook them in a pre-cooked sauce of olive oil, grated fresh ginger, grated garlic, powered chilli and salt. They were served with brown rice (some rice leftover became the basis for the salad the following day). The prawns in their sauce took but a few minutes to cook, and the rice 25.
That was preceded by a tomato salad. This particular one was made with cold, fried, halved plum tomatoes cooked in olive oil, covered with plenty of chopped, peppered, salted, a dash of home-made, sharp red wine vinegar, and topped with flat parsley leaves.
To finish was our oft-enjoyed dessert of seasonal fruit, chopped into a bowl, and steeped in spirit (any). We are, at present, using a gift of Cointreau for its liquid content.
The main course consisted of king prawns and brown rice. The prawns came from a fishmonger in my nearest market. They are fresh (his most popular item), delicious, ridiculously cheap, and shelled for you on the spot (6 each is enough). They bear little in common with the supermarket, processed variety.
I cook them in a pre-cooked sauce of olive oil, grated fresh ginger, grated garlic, powered chilli and salt. They were served with brown rice (some rice leftover became the basis for the salad the following day). The prawns in their sauce took but a few minutes to cook, and the rice 25.
That was preceded by a tomato salad. This particular one was made with cold, fried, halved plum tomatoes cooked in olive oil, covered with plenty of chopped, peppered, salted, a dash of home-made, sharp red wine vinegar, and topped with flat parsley leaves.
To finish was our oft-enjoyed dessert of seasonal fruit, chopped into a bowl, and steeped in spirit (any). We are, at present, using a gift of Cointreau for its liquid content.
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