7 DAYS 7 dishes
SCHOOL-NIGHT DINNERS
1 Creamy prawns with brown and wild rice
2 Aubergine “schnitzels” with tricolore coleslaw and lemon-honey dressing
3 Sticky hoisin pork chops with mashed potatoes
4 Haloumi burgers with caramelised red onions and roasted beetroot
IT’S THE WEEKEND, BABY!
5 Ginger-miso rump steak with baby bok choi
6 Peruvian-style chicken with salsa verde
7 Chilli-chocolate éclairs filled with crème pâtissière
8 Moscow mule cocktail
CREAMY PRAWNS WITH BROWN AND WILD RICE
Serves 4 EASY 30 mins
WHAT YOU NEED
1 tbsp olive oil
2 tbsp salted butter
2 garlic cloves, peeled and crushed
1 x 400g tin peeled and chopped tomatoes
pinch peri-peri spice
pinch white sugar
900g frozen cooked and peeled small prawns, defrosted
salt and freshly ground
black pepper, to taste
180ml (¾ cup) fresh cream
squeeze fresh lemon juice
200g brown and wild rice, cooked according to packaging instructions chopped fresh flat-leaf parsley, to garnish (optional)
HOW TO DO IT
1 Heat the olive oil and butter in a large saucepan over medium heat until the butter has melted. Add the crushed garlic and fry until fragrant, about 1 minute. Increase the heat to high and add the tomatoes, peri-peri spice and sugar. Mix until well combined. Continue to cook until heated through, 1 – 2 minutes.
2 Add the prawns and cook until they start to turn light pink, about 1 minute. Season to taste. Lower the heat to medium and add the fresh cream. Simmer, uncovered, until the sauce coats the back of a wooden spoon, 3
