Tag Archives: Seafood

Basil and Coconut Prawns with Green Tea Noodles

Even though I like to think of our mid week meals as fairly diverse, somewhere between meat, fish and the odd vegetarian option, I find myself all too often at a loss for new and interesting healthy dinner ideas. Alas, enter the humble prawn. Low in fat, high in protein, rich in vitamin E, zinc and iron and too easily over looked by your truly. In this recipe prawns are the headliners, flavoured with coconut, lime, basil and honey, this tropical delight is as fast and simple as it is delicious xx

Basil and Coconut Prawns with Green Tea Noodles
Inspired by EatFitFood 

Serves 2
12 good sized green prawns – pealed + deveined
green tea noodles (available at health food stores / Asian food stores)
1 teaspoon coconut oil
1 cup carnation coconut milk
Zest and juice of 1 lime
1 teaspoon honey
handful of toasted desiccated coconut
1 chopped red chilli (optional)
handful chopped fresh basil

1. Cook green tea noodles as per pack. Drain, rinse and set aside.

2.  In a small mixing bowl combine coconut milk, honey, lime zest and juice, whisk to combine. Add the prawns and allow to marinate from 1 to 3 hrs refrigerated.

3. In a small skillet heat 1 teaspoon coconut oil. Remove the prawns from marinate (reserving the mixture), chargrill for approx 1 minute on either side or until just cooked through but not over cooked. In the meantime in a small saucepan heat the marinate mixture, bring to the boil then allow to simmer for approx 4 minutes.

4. Divide the green tea noodles between 2 plates, top with the chargrilled prawns, toasted coconut, basil and chilli (if using) then drizzle with the sauce to serve.




Fish and Veggies just like mumma

Though many would argue there is no golden rule, some say if you enjoy a certain food, your baby will too. Fish is a favorite in our household though our little one had been yet to try it. Until last night, I was inspired by the most delightful recipe by French food writer Béatrice Peltre. I adjusted it slightly to make it more gentle on our little ones tummy (she is 8 months), removing the cauliflower and olive oil. I’m proud to say our sugar plum loves her fish and veggies just like her mumma! xx

90g potato peeled and diced
50g zucchini diced
50g cauliflower (optional)
50g fillet of boneless white fish
Sprinkle of thyme

Steam vegetables, fish and thyme until vegetables are soft and fish is cooked through. Blend / Puree mixture to your baby’s liking, adding some of the water used during steaming for nutrients, flavor and consistency.


Fish Targine

Fish Tagine

Word is the Targine is to the 90s what fondu was to the 70s. Perhaps there’s something in the air, but Targines seem to be popping up everywhere again. Just the other day, my girlfriend mentioned she was using hers to cook for Valentines day and subsequently on a mission to find more recipes. The next day, by chance I stumbled across a selection of them in this months edition of Delicious magazine. Then, if that wasn’t enough, the other night by pure coincidence, my mother and father in law bought us us one for our 2nd year wedding anniversary ( Yes, I realise how lucky I am to have a mother in law that not only buys great gifts but selects the colour to match all our dishes ). So, I guess it comes as no surprise that below is the recipe for a Fish Targine. Moroccan cooking made simple, 1990s style xx

Recipe adapted from Bill Granger / Delicious Magazine


1 tablespoon olive oil
1 onion thinly sliced
1 garlic clove crushed
2 tsp grated ginger
1 tsp ground cumin
1 tsp turmeric
1 cinnamon quill
Pinch cayenne pepper
1 can chopped tomato
1 can chickpeas
500g skinless / boneless  firm white fish fillets
(cut into chunks)
1 cup fish / vegetable stock
Handful flat leaf parsley or coriander
2 tablespoons lightly toasted flaked almonds


Preheat oven to 180c. In a large fry pan heat olive oil and saute onions for approx 5 minutes or until translucent. Add garlic, ginger, cumin, turmeric and cinnamon and cook for a further 2 minute.  Then, add cayenne pepper, tomato, pinch of salt and cup of stock. Stir frequently for 10 minutes. Transfer mixture into Targine (or casserole dish ) add fish pieces, cover and bake in the oven for 10 to 15 minutes. Add honey and chickpeas and cook for a further 2 to 3 minutes. Season with salt and pepper to taste and sprinkle with slithered almonds and either parsley or coriander.