Tag Archives: prawns

Gluten-Free & Dairy-Free Pad Thai

Pad Thai

One of the most well-known Thai dishes, Pad Thai is a wonderful street food meal. It’s incredibly simple to make and can be whizzed up in minutes. But it’s easy to get it wrong. Too much sugar, too little lime juice, or lacklustre prawns are a commonplace failing. Here I’ve added just a small amount of sweetness, along with a good amount of spiciness and saltiness. And I’ve used spring onions and beansprouts but then also added sprouted seeds, including mung beans, chickpea sprouts and lentil sprouts – for added munchiness and a good dollop of nutrients. Fast food doesn’t need to be junk food – and this dish proves it in one fell scoop.

Serves 4     Preparation time 5 minutes     Cooking time 8 minutes

Ingredients:

500g/1lb 2oz rice noodles
1 red chilli, deseeded and roughly chopped
4 garlic cloves
3cm/1¼in piece of root ginger, peeled and roughly chopped
1 tsp shrimp paste
3 tbsp olive oil
8 spring onions, white part only, finely sliced
4 tbsp fish sauce
1½ tbsp fruit sugar or caster sugar
200g/7oz/2 cups beansprouts
200g/7oz sprouted seeds, such as mung bean, chickpea and lentil
400g/14oz cooked large prawns
2 eggs, beaten
juice 2 limes
banana leaves, to serve (optional)
100g/3½oz/⅔ cup peanuts, to serve
2 large handfuls of coriander leaves, chopped, to serve
tamari soy sauce, to serve

1. Put the noodles in a large heatproof bowl, cover with boiling water and leave to stand for 5 minutes or until soft. Drain well.
2. Meanwhile, put the chilli, garlic, ginger and shrimp paste in a mini food processor or spice mill and blend until finely chopped.
3. Heat the oil in a large wok over a medium-high heat until hot. Add the chilli mixture and stir-fry for 30 seconds. Add the spring onions and stir-fry for a further minute until they soften. Pour the fish sauce in and sprinkle the sugar over. Add the beansprouts, sprouted seeds and prawns and stir-fry for 2–3 minutes until cooked through but the vegetables are still slightly crunchy.
4. Push the ingredients to one side of the pan, add the egg to the other side and stir-fry the egg until cooked. Mix the egg into the other ingredients and add the cooked noodles and stir thoroughly to mix everything in. Add the lime juice and stir through. Serve immediately (on banana leaves if you like) with the peanuts and coriander scattered over, and with tamari sauce on the side.

Gluten-Free & Dairy-Free Paella

paella Madhouse

If you’ve been watching What’s Cooking on Channel 4, you may have seen Jo Pratt cooking up a storm during the first week. I first met Jo a few years’ ago, when she was planning her first (gorgeous-looking and hugely successful) book In the Mood for Food. She wrote another after that, went off and had two beautiful babies and has returned to the world of TV, books and other foodie things with her new book Madhouse Cookbook, which I’ve been working on with her.

The premise of the book is really simple. It’s billed as a life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with hectic weekends and enabling you to cling onto your social life. All of the dishes have been devised to make life easy – with shortened preparation and cooking times, brilliant plan-ahead tips and ‘Lifesaver’ and ‘Leftover’ mini-recipes to make those precious moments you spend cooking go further.

I made her Baked Seafood Paella yesterday. As Jo says, this is a “real-life recipe”. You don’t need a special paella pan and, instead of having to stir and continually do things, you simply prep it then put it in the oven and let it cook itself. It really is spectacularly easy – and it’s a great recipe if you’re having friends round for dinner, as well as a lovely one for the whole family.

gluten-free, dairy-free, soya-free, egg-free, nut-free, seed-free,

Makes: 4 adult portions     Preparation time: 20 minutes     Cooking time: 30 minutes

Ingredients:

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, deseeded and sliced
  • 300g/10½oz/1⅓ cups paella rice
  • 250ml/9fl oz/1 cup dry white wine
  • a large pinch of saffron strands
  • 1 tsp smoked Spanish paprika or standard sweet paprika
  • 750ml/26fl oz/3 cups hot gluten-free and dairy-free fish or chicken stock
  • 500g/1lb 2oz shellfish, such as mussels and/or clams
  • 2 medium squid tubes, cut into rings
  • 150g/5½oz/scant 1 cup frozen peas, defrosted, or fresh green beans, chopped
  • 8–12 raw, whole king prawns
  • ½ small bunch flat-leaf parsley, chopped
  • 1 lemon, cut into wedges
  • sea salt and freshly ground black pepper
  1. Scrub the mussels thoroughly with a stiff brush under cold running water to remove all traces of grit, then remove any barnacles or other debris attached to the shells and pull off and discard any beards. Rinse again and discard any mussels that stay open.
  2. Preheat the oven to 220°C/425°F/gas 7.
  3. Heat the oil in a large flameproof casserole over a medium heat, add the onion, garlic and red pepper and fry for about 5 minutes until the onion has softened. Stir in the rice for a minute or so until it is coated in the oil, then add the wine, saffron, paprika and stock. Stir well and bring to the boil, then bake, uncovered, for 15 minutes.
  4. Stir in the mussels and/or clams, squid and peas and season lightly with salt and pepper. Nestle the prawns into the surface. Return to the oven and cook for a further 10 minutes until the rice is tender and the seafood is cooked through. Make sure all the prawns are pink and discard any mussel or clam shells that haven’t opened.
  5. Sprinkle over the parsley and serve with lemon wedges. Provide empty bowls for the shells, and a few finger bowls of warm water and plenty of napkins for messy fingers.

Paella Mixta:
If your friends aren’t massively into seafood, then make your paella with chicken and chorizo. Add 150g/5½oz thickly sliced or chopped chorizo and 4 roughly chopped chicken thighs to the fried onion and cook until the chicken is golden. Add the rice and follow the recipe as above, but just using prawns and not the mussels or squid.

Gluten-Free & Dairy-Free Paella

paella Madhouse

If you’ve been watching What’s Cooking on Channel 4, you may have seen Jo Pratt cooking up a storm during the first week. I first met Jo a few years’ ago, when she was planning her first (gorgeous-looking and hugely successful) book In the Mood for Food. She wrote another after that, went off and had two beautiful babies and has returned to the world of TV, books and other foodie things with her new book Madhouse Cookbook, which I’ve been working on with her.

The premise of the book is really simple. It’s billed as a life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with hectic weekends and enabling you to cling onto your social life. All of the dishes have been devised to make life easy – with shortened preparation and cooking times, brilliant plan-ahead tips and ‘Lifesaver’ and ‘Leftover’ mini-recipes to make those precious moments you spend cooking go further.

I made her Baked Seafood Paella yesterday. As Jo says, this is a “real-life recipe”. You don’t need a special paella pan and, instead of having to stir and continually do things, you simply prep it then put it in the oven and let it cook itself. It really is spectacularly easy – and it’s a great recipe if you’re having friends round for dinner, as well as a lovely one for the whole family.

gluten-free, dairy-free, soya-free, egg-free, nut-free, seed-free,

Makes: 4 adult portions     Preparation time: 20 minutes     Cooking time: 30 minutes

Ingredients:

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, deseeded and sliced
  • 300g/10½oz/1⅓ cups paella rice
  • 250ml/9fl oz/1 cup dry white wine
  • a large pinch of saffron strands
  • 1 tsp smoked Spanish paprika or standard sweet paprika
  • 750ml/26fl oz/3 cups hot gluten-free and dairy-free fish or chicken stock
  • 500g/1lb 2oz shellfish, such as mussels and/or clams
  • 2 medium squid tubes, cut into rings
  • 150g/5½oz/scant 1 cup frozen peas, defrosted, or fresh green beans, chopped
  • 8–12 raw, whole king prawns
  • ½ small bunch flat-leaf parsley, chopped
  • 1 lemon, cut into wedges
  • sea salt and freshly ground black pepper
  1. Scrub the mussels thoroughly with a stiff brush under cold running water to remove all traces of grit, then remove any barnacles or other debris attached to the shells and pull off and discard any beards. Rinse again and discard any mussels that stay open.
  2. Preheat the oven to 220°C/425°F/gas 7.
  3. Heat the oil in a large flameproof casserole over a medium heat, add the onion, garlic and red pepper and fry for about 5 minutes until the onion has softened. Stir in the rice for a minute or so until it is coated in the oil, then add the wine, saffron, paprika and stock. Stir well and bring to the boil, then bake, uncovered, for 15 minutes.
  4. Stir in the mussels and/or clams, squid and peas and season lightly with salt and pepper. Nestle the prawns into the surface. Return to the oven and cook for a further 10 minutes until the rice is tender and the seafood is cooked through. Make sure all the prawns are pink and discard any mussel or clam shells that haven’t opened.
  5. Sprinkle over the parsley and serve with lemon wedges. Provide empty bowls for the shells, and a few finger bowls of warm water and plenty of napkins for messy fingers.

Paella Mixta:
If your friends aren’t massively into seafood, then make your paella with chicken and chorizo. Add 150g/5½oz thickly sliced or chopped chorizo and 4 roughly chopped chicken thighs to the fried onion and cook until the chicken is golden. Add the rice and follow the recipe as above, but just using prawns and not the mussels or squid.

Gluten-Free & Dairy-Free Tiger Prawns with Cauliflower Couscous

prawns and cauliflower couscous

If, like me, you’re keen to clean up your diet a bit, following on from a cake-filled Christmas holiday (!), you might like The S Factor Diet, by Lowri Turner. You probably know Lowri from TV but she’s also a nutritionist who writes for, among others Grazia, Now Diet and Mother & Baby. According to Lowri, this is “a diet that can put a smile on your face!”. Apparently certain hormones, such as serotonin, dopamine, leptin and adrenals, can increase your appetite, send cravings sky-high, make you feel depressed and demotivated, and cause your body’s natural fat-burning process to dwindle. You can rebalance those hormones in your body easily with certain foods like chicken, avocados, bananas, fish, nuts and seeds, and dark green and brightly coloured veggies. And Lowri’s book shows you how to work out which hormones are out of kilter, and which foods you need to eat to rebalance them – and gives you lovely recipes, too.

I tried this recipe yesterday for lunch. And, although Zoë insisted on a version without chopped herbs (“yuk, green bits”), it was really good. I have been wanting to try cauliflower ‘couscous’ for a while and it was great. Super-easy to make (you just whizz cauliflower florets in a food processor) and, with the lemon juice, sweet paprika and herbs, it had a lovely taste. And the prawns were gorgeous – really tender, with loads of garlic.

Prawns are a good source of lean protein, which is great for all your S Factor hormones, especially dopamine. And, by swapping normal wheat couscous for cauliflower ‘couscous’ you immediately reduce the starch and calorie content, which helps rebalance all of these hormones – and, of course, it’s gluten-free!

gluten-free, wheat-free, dairy-free, yeast-free, soya-free, egg-free, nut-free, seed-free

Preparation time 15 minutes, plus 3 hours marinating     Cooking time 6 minutes     Serves 4

Ingredients:

  • 400g/14oz raw tiger prawns, peeled and deveined
  • fine sea salt and freshly ground black pepper
  • lemon wedges, to serve (optional)

For the marinade:

  • 5 garlic cloves, crushed
  • 2 tbsp chopped tarragon leaves
  • 1 tbsp chopped dill
  • 1 tbsp extra virgin olive oil

For the couscous:

  • 1 head of cauliflower, broken into florets
  • 1 handful of finely chopped mint leaves
  • 1 handful of finely chopped parsley leaves, plus extra to serve
  • ½ red onion, finely sliced
  • juice of ½ lemon
  • 1 large handful of cherry tomatoes, quartered
  • 1 tsp sweet paprika
  1. If using wooden skewers, soak them in cold water for at least 30 minutes before grilling. To make the marinade, put all of the ingredients in a non-metallic bowl, season with salt and pepper and mix well. Add the prawns to the marinade and toss well, making sure the prawns are covered in the marinade. Cover and chill in the fridge for 3 hours.
  2. Meanwhile, make the “couscous”. Put the cauliflower in a food processor and pulse until it resembles couscous grains. Transfer to a bowl, stir in all of the remaining ingredients and season with salt and pepper. Leave to one side.
  3. Use a slotted spoon to remove the prawns from the marinade, reserving the marinade. Thread about 6 prawns onto each of 4 skewers. Heat a griddle pan over a medium-high heat and cook the prawns, brushing with the reserved marinade, for about 2–3 minutes on each side until they are pink and cooked through. Remove the skewers and divide the prawns and “couscous” into 4 equal portions. Sprinkle with parsley and serve with lemon wedges for squeezing over, if you like.

Nutritional analysis per serving: Calories 148kcal  Protein 21.3g  Carbohydrates 4.3g  Fat 5.6g

Gluten-free and Dairy-Free Laksa

This is show-stopper of a meal – with a wonderful blend of tastes and aromas – and very beautiful.

Laksa recipes can differ hugely – and I’ve made my version with far more peanuts than any laksa I’ve ever eaten. I think it gives it a wonderfully nutty base to the fiery tastes. Don’t be put off by the idea of making your own paste – it’s actually amazingly quick and easy. You simply put the ingredients in a mini-blender or mini-food processor and whiz – and you have a beautifully fresh, aromatic paste which is worlds away from the ready-made pastes you can buy.

gluten-free, wheat-free, dairy-free, egg-free, seed-free

Preparation time 15 minutes     Cooking time 20 minutes    Serves 4 ⅓

  • 250ml/9fl oz/1 cup olive oil or rapeseed oil
  • 2 shallots, finely sliced
  • 150g/5½oz/1 cup unsalted peanuts
  • 1 tbsp olive oil
  • 750ml/26fl oz/3 cups coconut cream
  • 500ml/17fl oz/2 cups stock made from gluten-, yeast- and dairy-free stock powder
  • 4 tbsp Thai fish sauce
  • 200g/7oz rice noodles
  • 100g/3½oz beansprouts
  • 250g/9oz cooked large, king prawns
  • 1 large handful coriander leaves, chopped
  • 1 handful mint leaves, chopped
  • 1 red chilli, finely chopped, to serve
  • 2 spring onions, white part finely sliced, to serve
  • 2 limes, quartered, to serve

Paste:

  • 2 large red chillies, halved
  • 3 sticks lemongrass, cut into thirds
  • 3 garlic cloves
  • 2.5cm/1in piece root ginger, peeled
  • 4 shallots, quartered
  • 2 tsp turmeric
  • 2 tsp shrimp paste
  • 1 tbsp agave syrup
  • 1 tbsp olive oil
  1. Pour the oil into a small saucepan and heat over a medium-high heat until hot. Add the sliced shallots and fry for 5–6 minutes until golden brown. Remove with a slotted spoon and put on kitchen paper.
  2. Heat a wok over a medium-high heat until hot. Add the peanuts and dry-fry for 3–4 minutes until starting to turn brown, stirring frequently. Remove from the pan, put into the bowl of a mini-blender and process until finely chopped. Remove and leave to one side.
  3. Put the ingredients for the paste into the bowl of the mini-blender or mini-food processor and blend thoroughly until the mixture becomes a paste.
  4. Pour the oil into the wok and heat over a medium heat until hot. Add the paste and stir in the chopped peanuts. Fry for 2–3 minutes, stirring frequently. Pour in the coconut cream, stock and fish sauce and stir well, whisking if necessary, to mix the coconut cream in thoroughly. Bring to the boil and simmer for 2 minutes.
  5. Meanwhile, put the rice noodles in a large, heatproof bowl, cover with boiling water and leave to stand for 5 minutes until soft. Tip into a colander and rinse well under cold running water.
  6. Add the rice noodles to the wok, along with the beansprouts and prawns, stir in thoroughly and cook for 2 minutes. Sprinkle in the coriander and mint and stir in gently. Serve immediately with the chopped chilli, spring onions and fried shallots sprinkled over, and served with lime quarters.