Dream Team Recipes

Prep time: 4 minutes Cooking time: 4 minutes INGREDIENTS 150g raw king prawns 3 TBSP butter 2 Cloves garlic (mince) 1/2 Lemon (juice) 1 TBSP Cayenne pepper  2 TBSP Parsley (finely chopped) INSTRUCTIONS Chop the parsley and mince the garlic. Melt the butter in a frying pan. Add the garlic, parsley and lemon juice. Cook for 1 minute then add the prawns on a medium to high heat. Turn the prawns after 30 seconds. After a minute remove the prawns and butterfly them. If you are unsure how to butterfly, simply hold then prawn in one hand, back facing upwards, then slice down the spine of the prawn as close as you can get without halving it. Then fold out the sides like a butterfly. Return the prawns to the pan and cook for a further 3 minutes making sure all area is coated in the butter mixture. During the last minute lightly dust each side of the prawns with the cayenne pepper. Voila :) 

Prep time: 15 minutes Cooking time: 25 minutes INGREDIENTS 300g spinach 6 lasagne sheets 650ml white parsley sauce ( click here for our home recipe which only takes 10 minutes) 200g poached salmon fillets, skinned and boned, broken into chunks (cooking time not included above) 150g raw, peeled king prawns Spicy Chorizo (we used the pre-sliced kind as it was easier to shred) 25g parmesan, grated 25g mozzarella (optional) INSTRUCTIONS Preheat the oven to 180C (fan).  Place the spinach in a large colander, pour over a kettle of boiling water, then run the cold tap through it to cool it down. When cooled squeeze the spinach to completely remove any excess water. Place the lasagne sheets in a pan of boiling water and simmer for 2 minutes. Rub a layer of butter around the bottom of your oven dish then pour a third of the parsley sauce into a small buttered oven dish and spread evenly covering the bottom. Top with half of the spinach, salmon, prawns and chorizo, t...

Prep time: 10 minutes Cooking time: 25 minutes INGREDIENTS - SAUCE 1 TSP hot Madras curry powder 1 TBSP Chinese five spice powder 1 TBSP ginger powder 1 TBSP garlic powder 3 TBSP plain flour 55g margarine / butter 250ml chicken stock  INGREDIENTS - CURRY 2 large chicken breasts (sliced into strips) 4 spring onions (cut into 2cm pieces) 1 large green bell pepper sliced into large chunks 1 small tin of bamboo shoots 2 inch cube of fresh root ginger (minced) 4 cloves of garlic (crushed) 1 tbsp light soy sauce 2 tbsp sesame oil  INSTRUCTIONS - SAUCE (Images below the instructions for guidance) In a small glass, thoroughly mix the madras, five spice, ginger powder and garlic powder until nicely mixed. Put to one side. Melt the butter/margarine in a pan then remove from the heat. Add the flour and mix until it forms a paste (roux). Return back to a low-medium heat and cook the roux for a further 2 minutes stirring regularly. Add the sp...