KATSU CURRY UDON NOODLE SOUP WITH PANKO PRAWNS

Even though we had a (brief) hint of spring in the air recently, it is still, at least for now, still definitely still soup sort of weather and I am a little bit obsessed with this katsu curry udon noodle soup with panko prawns and alll the trimmings!

It looks super impressive plated up and is surprisingly easy to prep, thanks to some pre-made shortcut elements, and will be added to the regular recipe rotation.

SERVES 2

INGREDIENTS

FOR THE CURRY

• 3 Tsp butter
• 1 large onion
• ⅛ tsp salt
• 2-3 Tbsp white miso paste
• 1 inch fresh ginger
• 3 large garlic cloves
• 3 Tbsp Mirin
• 1 - 1 1/2 Tbsp soy sauce
• 92g S&B curry blocks (from your local asian supermarket)
• 800ml vegetable broth
• 1 Tbsp sesame oil

FOR THE NOODLES &TOPPINGS

• 400G udon noodles 
• 1 pack tempura prawns (from your local asian supermarket)
• 6 spring onions
• 2 large eggs
• 2 Tbsp toasted sesame seeds
• 1 Tbsp chilli oil

METHOD

• Preheat your oven to 180c. 
• Cook 2 eggs into boiling water for 6:30mins, then drain immediately into cold water to stop the cooking. Crack the shells and leave inside cold water. 
• Slice the onions into thin half moons and mince the ginger and garlic. 
• Into a medium sized pot on medium heat, add butter, 1 Tbsp neutral oil, onions and a pinch of salt, then cook for 3 mins. 
• Add miso paste mix very well into the onions. 
• Add the ginger, garlic, soy sauce, mirin and reduce the heat to medium low and cook for 3 mins, stirring occasionally so nothing burns. Add the stock and bring to a boil. 
• Place the frozen prawn tempura on a baking tray lined with baking paper or foil and bake for 15 mins, flipping half way through, then turn the oven off and leave inside to stay warm with the foot slightly ajar. 
• Break up all the curry cubes, and add to the boiling stock. 
• Use a wooden spatula to mix and scrape the base of the pan to catch any clumps. 
• Place a lid on, and simmer on the lowest heat for 10 mins. 

PREP YOUR NOODLES & TOPPINGS

• Finely slice all the spring onions green tops and place into a small bowl of very cold tap water. 
• Drain water from the springs onions just before serving. 
• Carefully roll the eggs on a flat surface, to crack the shell evenly and peel under cold water for easy removal.
• Use a sharp knife to cut eggs in half. 
• Cook the udon noodles in boiling water for 1:30 mins using chopsticks to gently loosen. 
• Drain and rinse very well under cold tap water and portion straight into serving bowls. 
• Drizzle a Tbsp of sesame oil into the curry, taste for seasoning, and remove from the heat. 
• Ladle 3 big scoops of curry onto the udon, and lift the noodles to the surface. 
• Top with a mound of crispy springs onions, fudgey egg, prawn tempura, sesame seeds and finish with chilli oil.
• ENJOY!

LEEK & DILL RIGATONI WITH SALMON & HONEY MUSTARD DRIZZLE

Spring is in the air and this pasta concoction is basically the new season on a plate! 

A creamy sauce with leeks (my fav), dill and a touch of Boursin gets tossed with rigatoni before getting topped with a pan fried salmon fillet and the most irresistible honey and mustard drizzle!

Zingy, nutritious and super easy to make! Will be making again!!

SERVES 2

INGREDIENTS 

• 3 leeks
• 400g rigatoni
• 2 garlic cloves
• knob of butter
• bunch of dill
• 2 salmon pieces
• 30g parmesan
• 300ml double cream
• 1 tbsp Boursin 
• olive oil
• 1 tbsp dijon mustard
• 1 tbsp honey
• Salt & pepper

METHOD

• Cook the pasta in boiling water until al dente, reserving 100ml of the pasta cooking water
• Chop your leeks into 2 cm rounds and put in a deep bottom frying pan with a knob of butter and the minced garlic to soften for about 5-7 minutes.
• Drizzle the salmon with oil and season before putting in another frying pan on a medium heat, cooking each side for around 2-3 mins (I like my salmon to not be overdone), once done set the salmon aside.
• Finely chop your dill before adding the dill, double cream and Boursin to the frying pan with the leeks, adding 100ml pasta water as well.
• Stir well to combine and keep bubbling away on a medium heat.
• In a small bowl mix together the Dijon, honey and 1tsp of the chopped dill.
• Once the leek and dill sauce is nice and creamy add your pasta and toss together.
• Plate up the pasta with the salmon on top, then finish with a generous drizzle of the honey mustard sauce.

MY NEW FAVOURITE LASAGNE - PRAWN LASAGNE WITH HABANERO OIL

I am in absolute awe of this amazing lasagne that fuses Italian, Brazilian and Mexican culinary elements into something quite extraordinary, quite possible the best lasagne I have ever had.

Instead of the usual beef ragù, here finely minced garlic, onion, cherry tomatoes and king prawns are sautéed before habernero chilli, tomato puree, miso paste, white wine and fish stock are added to create the most flavourful and punchy prawn ragout.

This ragù gets layered up with lasagne sheets and a surprisingly great béchamel substitute, a mix of cream, chives and parmesan, before the finished concoction gets topped with a quickly made yet incredible habanero oil.

It may not be the most conventional of recipes but OMG it is one you won't forget devouring in a hurry - I for one am already planning to make this again for my next dinner party!!!

SERVES 2-3

INGREDIENTS 

• 250g fresh lasagne sheets
• 130g double cream, plus 1 tablespoon to serve
• 100g Parmesan, finely grated
• 10g fresh chives, finely chopped

FOR THE PRAWN RAGÙ

• 6 tbsp olive oil
• ½ onion, finely chopped
• 5 cloves of garlic, crushed
• 200g sweet, ripe cherry tomatoes, such as Datterini, finely chopped
• 1 tsp fine salt
• 500g raw peeled king prawns, very finely chopped to mince consistency
• 1 dried habanero chilli (or chilli flakes if you prefer less heat)
• 80g tomato purée/paste
• 2 tsp white miso paste
• About 50 twists of freshly ground black pepper 
• 100g white wine
• 500g fish, shellfish or chicken stock (unsalted liquid stock, not cubes)

FOR THE HABANERO OIL

• 120g olive oil
• 2 tsp tomato purée/paste
• ½ tsp chipotle flakes
• 1 dried habanero chilli, seeds discarded, finely chopped (use less habanero or a pinch of regular chilli flakes if you prefer)
• ½ tsp sweet paprika
• ¼ tsp fine salt

METHOD

• For the ragù, put 4 tablespoons of the oil into a large sauté pan on a medium heat with the onion, garlic, cherry tomatoes and fine salt. 
• Fry, stirring often, for 8–10 minutes or until the onions are soft and golden and the tomatoes have broken down.
• Increase the heat to high, add the chopped prawns and fry for another 8 minutes, stirring every now and then, until the prawn mince has taken on some colour.
• Add the habanero (or chilli flakes), tomato purée/paste, miso and plenty of pepper.
• Continue to fry for 3 minutes, stirring every now and then. 
• Turn the heat down if the mixture starts to catch or burn.
• Pour over the wine and let it bubble away for 30 seconds. 
• Add the stock (or water) and the remaining 2 tablespoons of oil, bring to a simmer, then reduce the heat to medium-low and simmer gently for about 18–20 minutes. 
• Remove the habanero, squeezing it into the sauce first if you like heat.
• Meanwhile, put all the ingredients for the habanero oil into a small saucepan and place on a medium heat. 
• Mix well and heat until gently bubbling, about 1½ minutes. 
• Remove from the heat and set aside. 
• Once cool, transfer to a clean jar (you’ll only need a couple of tablespoons for this recipe).
• Preheat the oven to 200°C fan/220°C.
• To assemble the lasagne, cover the bottom of a small baking dish with lasagne sheets, about 20 x 20cm or a similar size, then spread over a fifth of the ragù. 
• Follow with a fifth each of the cream, Parmesan and chives. 
• Continue layering in the same way until you’ve used up all the ingredients. 
• Drizzle over ½ tablespoon of the habanero oil, cover tightly with foil and bake for 20 minutes.
• Increase the oven heat to 230°C fan/250°C, remove the foil and bake for another 12 minutes, or until the edges are crisp and the pasta is cooked through.
• Leave to cool for 10 minutes and enjoy!!