Creamy herb and garlic prawns with cauliflower rice

By popular demand I have been asked to share this recipe that I fluked tonight, so rather than procrastinate I am putting fingers to keyboard so I don’t forget.

IMG_20160316_192915 low resMidweek meals are a pain in the rear, nobody offers any suggestion as to what they want and even if the kids say 1 thing then they have been known to change their mind once it is on their plate. If I am disorganised or something seems too hard or time consuming, then bad things CAN happen. (Did someone say pizza?)

So in honour of improving my health and well being this concoction was created tonight.

Half a head of cauliflower
1-2 cloves of garlic (depending on your taste)
300g of fresh or frozen peeled green prawns
300ml of thickened cream
5 or 6 small tomatoes
Handful of whatever herbs you have on hand (preferably fresh) I used flat leaf parsley and chives.
Ghee or butter for cooking
Salt and pepper to taste

  • Thaw prawns (if frozen) I do this by placing in a bowl of warm water while I’m prepping other stuff.
  • Chop cauliflower in blender or Thermomix in short bursts so you don’t overdo it(Thermomix 2 seconds, speed 7) remove and put in hot frying pan with ghee or butter, fold it over every minute for about 5-7 minutes or until it has hint of brown. (Remove and set aside)
  • Next mince, chop or Thermomix garlic (Thermomix without washing the bowl, 2 seconds, speed 7)
  • In the same frying pan, lightly fry off the garlic, strain and add prawns until slightly pink (don’t overcook) then add cream, bring to the boil and reduce to simmer.
  • Throw in halved tomatoes and chopped herbs, salt and pepper, cook for about 3 more minutes.
  • Plate up like a true Masterchef and throw it on whatever plate you can find. Put a sprig of fresh herbs if you want it to look fancy. More pepper and voila, dinner is served.

Serves 2

So before you ask, no my kids did not eat this, but I did serve up some cauliflower rice (aka magic fairy dust) and a few small amounts went in their mouths.

NOTE: you could add more if you wanted like, kale, baby spinach, shallots or onions it depends on what your eating plan or WOE looks like.



Middle Eastern Platter

This platter is so easy considering most of the stuff you buy and serve so I can’t take a lot of credit for the flavours.

Lamb Koftas, tabouli, home made Hummus, Lebanese bread

Lamb Koftas, tabouli, home made Hummus, Lebanese bread

Platter consists of:
4 Lamb Kofta’s – my butcher makes these but you can buy them from a supermarket too
Hummus – homemade, see directions below
Tabouli – without dressing, I picked mine up from local fruit or BBQ chicken shop or supermarket.
1 piece of Lebanese bread
Juice from ½ a lemon for tabouli dressing
Serves 2

Grill koftas in frying pan until cooked through, when they are close to cooked place Lebanese bread over the top of them until it heats through, this soaks up a little bit of the fat coming off the koftas and makes the bread taste devine.

Drizzle lemon over tabouli before serving.
Serve ¼ of the hummus recipe below.
Cut Lebanese bread into strips.
Place everything on a plate or platter.
I use the strips of bread to make tiny little wraps with a chunk of kofta and topped with tabouli and hummus.


How to make Hummus
Now I am blessed with a Thermomix which I use to make mine but you could use a blender or stick blender to make it too. This recipe is a variation from the Thermomix cookbook.

400g tin of chickpeas drained (save some of the liquid)
2 cloves of garlic
2 tbls (50g) Tahini
Juice of 1 Lemon (40-50g)
½ tsp (25g) Olive Oil
Salt to taste

Chop garlic, place chickpeas in blending device, add tahini, lemon juice and olive oil and blend for 1 minute, if the mix looks too thick add some of the saved liquid (1 tbls) from the chickpeas and blend again for 10 seconds, add extra if necessary and repeat, add salt to taste.
Serves 4

Nutritional info per Serve of the Platter*
Calories 529
Carbs 49
Fat 28
Protein 18
Sugar 3
Sodium 497
*Nutritional information is only as accurate as My Fitness Pal.