A while back I came up with an idea which I thought was my own and called it Courgetti Bolognese. Turns out, it’s something many people already make so it’s not exactly unique! I have however, heard of kelp noodles and although it sounded a little strange, the fact that it was a raw food, healthy and neutral in taste convinced me to give them a try. I have made three ‘recipes’ using them. The first was Lemony Prawn Kelp noodles using my Lemony Prawn recipe which I simply made and added to noodles. Then I made Kelphetti bolognese (I just made that up…) and the final genius idea was Singaporean Noodles.
I was inspired by a local restaurant that I used to purchase these wonderful noodles from made using vemicelli noodles. It contained a range of different meats including duck, chicken, beef, prawns, and I think squid. I did attempt to buy some squid for this recipe but unfortunately I wasn’t able to find some.
Sliced Chicken breast/boneless thighs
Thinly sliced beef/lamb
1 medium onion, sliced
(Hot) Curry powder
Finely chopped chilli (optional)
Crushed chilli flakes (optional)
Pinch of salt
Cooking fat of choice
In a small wok, add a little bit of fat and quickly cook the beef and chicken slices with a pinch of salt and some curry powder. Remove from pan.
Add onions and other veg to wok in the order of how long it takes to cook them just enough. Veg that need more cooking should be added first. Season and add spices.
Add back the meats and throw in the kelp noodles just to warm them through and mix well. Taste and add more spice if desired or any other spices you think it needs. It really does depend on what you like. I tend to add more heat.
Plate up and eat! It’s such a quick and easy dish and you can alter it whichever way you like, add as many meats and veg as you like and really experiment with different spices. Some toasted sesame oil may be nice too but I didn’t have any and don’t really cook with it anymore but I suppose as a small treat it’s okay…
I apologise for the lack in images for this recipe. I have loads of images stored on my phone of recipes I’m supposed to be blogging but due to time constraints and a busy schedule I was unable to post any. Since then I now have a new phone and my pictures are… somewhere…. once I figure out where everything’s gone I’ll edit this recipe and possible future ones if needed and add the pictures inshaaAllaah.
Inspired by local Essex boy, Jamie Oliver. He has some good ideas, particularly if you like rustic food and can’t be bothered with fussing over presentation. Rustic food needs to be phographed well but as always, I can’t be bothered. If you try this recipe out, do send in some pictures inshaaAllaah.
Ground almonds/almond flour
Crushed red chillies
Roasted garlic and herb mix seasoning
Chopped flat parsley (optional)
Pinch of cayenne (optional)
Pinch of Paprika
In a small bowl mix all the ingredients together but NOT the prawns and egg. In another small bowl, lightly whisk the egg. Dip the prawns into the egg and then place them into the ground almond mix. Remember to use one egg for adding the prawns to the eggs and then putting the eggy prawns into the ground almond mix. Then use the other hand to cover the eggy prawns with the dry mix. Use separate hands to avoid eggy-almond hands.
Place them on a non-stick tray and very lightly spray this with oil. Pop the prawns in the oven for approximately 12-15 minutes mak on gas mark 4 and you should turn them half way through to give them a nice even ‘tan’.
Serve with veg and a nice wedge of lemon. Squeezing fresh lemon juice on top of these prawns is just delicious!
Washed prawns, whisked egg and ground almond mix… and a bit of the oven tray
Close up of ground almond mix
Ready to go in the oven
Just out the oven with a tan
Dished up ready to eat! Remember to add loads of lemon – yum!
I love prawns. And lemon. And corriander. This is a really quick recipe and it’s so tasty! It’s good as a light lunch, snack, part of breakast. I like to savour the taste of these prawns and the more lemon I add, the better! Chilli and lemon is a wonderful combination, I need to use it more.
Crushed Red chilli flakes
Tiny bit of butter or ghee
You could also add a little crushed or minced garlic.
See the images and captions below lol.
As good as coconut oil is, I would never use it on prawns. They have such a light delicate flavour and I think coconut oil would overpower them too much. But that’s just me… Hmm, soeaking of coconut oil, I’ve kinda abandoned it lately… oops?
Mix prawns with spices, some corriander and lemon in a small bowl
Fry the prawns with a bit of butter/ghee for a couple of minutes just to warm them through really…
The prawns curl up and get some ‘colour’ when they’re cooked enough. Make sure you leave some sauce because it’s uber tasty and tangy, just how I love it! Dry prawns are not cool.
Serve with pan-fried/roasted mediterranean vegetables and Tomato salsa. Add more lemon to the prawns after cooking if desired… it’s good for you!
The juices from the salsa and prawns mixed together is scrumdiddlyuptious!
Before I give you the ‘recipe’ I should probably state that I unintentionally cooked it how is should be cooked. What?! I mean, I used to like my meat and fish cooked so much that people would class it as overcooked. I have a thing about raw looking meat on my plate, it’s not right, I don’t know how people eat it.
But anyway, this salmon fillet, it was my version of undercooked but a normal person’s version of properly cooked, you know, the kind you’d expect to given in a 5 star restaurant.
I can’t tell you how gorgeous the skin was… something I really disliked in the past. Skin to me was always gooey and gross. The way it’s cooked here makes it cripsy yet succulant and the buttery taste is really nice too!
You’re probably wondering how I stuffed a skinny little fillet too… it’s actually simple.
Take a knife and cut a ‘slit’ through the side of your salmon fillet going along it. It’s should be about halfway between the skin and top of the fillet and by ‘along’ I mean a slit going horizontally, (from left to right) NOT vertically (top to bottom)… That’s called cutting!
Ghee or Butter
Olive oil (just a few drops to prevent your butter from burning when you fry your fillet)
Mix a pinch of salt, pepper, dill and lemon and stuff this into the slit of the salmon.
Turn the fillet skin side up and season. Turn back over the right way and season and add dill and a bit of lemon juice.
Melt the ghee or butter in a small frying pan or skillet, place the salmon skin-side down and turn on high to get a night crispy skin. Fry for about a minute to a minute and a half.
Turn the fillet over and cooked for a further 3 minutes on a medium to low heat (if you want your salmon cooked a little more you could probably put a lid on top to steam the fish but careful you don’t make your skin go wet and soggy!). drizzle a tiny bit of lemon on the skin while it’s facing ‘up’, flip the fillet over when cooked, add lemon and more fresh dill. Serve with veg and tomatoes and enjoy!
Dill stuffed salmon fillet served with veg and pan-fried tomatoes