![]() ![]() ![]() Garlic – because we’re making a Creamy GARLIC Sauce for the prawns! Some garlic is used to marinate the prawns, some to add flavour into the sauce. And full fat is better / thicker than light cream, but this recipe works a treat with low fat too (as well as evaporated milk) and Parmesan is a well known source of umami which is the technical term for “savoury” flavour, and in this recipe it also serves the double purposes of thickening the creamy sauce (instead of using even more cream) Ĭream – thickened / heavy cream is best because it’s thicker than pure cream which means it needs less reducing to thicken. Parmesan – in addition to wine and stock/broth, this is the 3rd power ingredient that makes this creamy garlic sauce extra good. Use low sodium so you can be sure your sauce won’t end up too salty I keep them for weeks/months in the fridge!Ĭhicken or vegetable stock/broth – as with the wine, this adds an extra depth of flavour to the sauce. I use Sauvignon Blanc or Pinot Gris, I buy discount bottles for cooking purposes. Use any white wine that’s no too fruity (like some Rieslings can be) or too woody (like some Chardonnays). White wine – age old trick used by chefs to add extra complexity into sauces by deglazing pans (ie add wine into hot pan after searing meat/prawns to dissolve the precious gold bits stuck to the base of the pan into the sauce = free flavour!). I used to be a total prawn snob and never used pre peeled frozen ones, but nowadays you can get really good quality ones from the fish markets and good fish mongers Prawns / shrimp – use good quality frozen, thawed, or peel your own (you’ll need 1kg /2lb whole prawns). But these are the 3 things that gives the sauce extra depth of flavour so it stacks up to great restaurants. This recipe might call for a few ingredients that others don’t – namely wine, parmesan and chicken stock. It’s the jacked up version, a more indulgent one for those nights when you want/need something to impress, and extra sauce to smother your starchy side of choice so you can lavish every single drop of that sauce! Then there’s this version – Garlic Prawns PLUS a creamy garlicky sauce. A classic that will never go out of style. Plump juicy prawns marinated in garlic then seared in butter, finished with a splash of dry white wine and a squeeze of lemon juice is my go-to way to make prawns. Because plump prawns demand the BEST sauce! Your guests are more likely to remember the company than the food in any case, so make sure you can enjoy the festivities as well.Creamy Garlic Prawns are your favourite garlic prawns… PLUS a creamy garlic sauce! Few simple little tricks to make a sauce that’s a cut above your basic recipes – deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. ![]() Or buy pre-made dishes from a restaurant or market you enjoy. "You don't need to make all the recipes you've never made before." So, go ahead and ask your friends to bring dessert and side dishes. take the things you're not good at and outsource them," he told Rachael Ray. Which is why he gives full permission to hand off whatever cooking tasks you don't feel up to doing. While Zimmern himself has cooked hundreds of restaurant meals and certainly knows how to cook for a crowd, he understands that this is not always possible or practical, even for proficient home cooks. ![]() How did you let yourself get talked into this? And who does everyone think you are, Andrew Zimmern? Then you start planning and budgeting your menu and look at the available time and refrigerator space you have, and panic sets in. Since you're a kind and generous person, you're game to take on the task. ![]()
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