Yet another seafood post taken from Cookery School by Richard Corrigan (sub-consciously I must be his biggest fan ) . The best thing about this recipe is that I learned how to make an amazing orange coloured oil. The first time I made this dish I didn’t bother to read the recipe (!) and I “cleverly” guessed that paprika was added to the oil to get the translucent deep orange colour. I miserably failed, blamed Richard Corrigan and ate my food with a sad face. One day I decided to READ the recipe. Strangely it led me to success!
- Mild olive oil (I used half rapeseed oil half olive oil)
- 3 shallots, peeled and finely chopped
- 2 garlic cloves, peeled and sliced
- 4 tsp ground cumin
- 2 X 410 tins chickpeas, drained
- 400 mL water or Vegetable stock
- 12 raw tiger prawns, shells, tail and head removed ( and retained)- deveined
- Salt and freshly ground pepper
- Juice of 1 lemon
- 4 thin slices of sourdough ( I didn’t have any)
- Chopped coriander to garnish ( I didn’t have any)
- Place a large saucepan on the heat, and add 2 tablespoons of mild olive oil and the shallots. Cook for 2 minutes over a medium heat, then add the garlic and cook for a further 2 minutes. Add the cumin and chickpeas, cover with 400ml of water and simmer for 5 minutes.
- Meanwhile, place the shells, tails and heads from the prawns in a medium sized saucepan and pour in the mild olive oil. Turn up the heat, smash up the shells to release their colour and flavour and cook for 2 minutes, then remove from the heat and pour the mixture through a sieve, retaining the flavoured oil and discarding the shells.
- Remove the pan of chickpeas from the heat. Drain the chickpeas in a colander, keeping the cooking liquid, and place them in a food processor. Blend together, adding the reserved cooking liquid a little at a time, until smooth. Gradually pour in the extra virgin olive oil and continue to process until you have a smooth purée. Season to taste with salt and pepper.
- Put a large frying pan on the heat and add some of the prawn oil. When hot, add the prawns and sauté over a medium heat for 3 minutes, turning them over, until they have turned pink and are cooked through. Remove the prawns from the heat and squeeze over the lemon juice.
- Drizzle the sourdough slices with a little extra virgin olive oil and place on a hot griddle for 1 minute on each side until well toasted
- Spoon the chickpea purée into the centre of each plate and top with the prawns. Garnish with the chopped coriander cress or coriander and a piece of sourdough toast to the side.
Thanks for looking and come back soon!