This Easter, we are in LockDown in South Africa, like so many others in the world. The COVID-19 pandemic has changed so many aspects of our lives and we are all navigating a new kind of normal. Instead of spending Easter with family and friends as we normally do (and I suppose we took this for granted), this Easter will be a quiet one. However, I feel blessed to be able to spend it with our beautiful children, Max and Lua, and my husband Paul. This is probably the most amount of time we have all been together in one place, and we are all finding new ways of keeping busy.
We are cooking 3 meals a day, eating healthily and trying new recipes. We are very lucky to have our Pauli’s Sauces on hand to add robust and rich flavours to our dishes. Visit http://www.paulisfood.com if you would like to place an order.
Our supper for Good Friday was a beautiful fish and prawn dish that was so good – we all licked our bowls clean and there was nothing left over.
Ingredients:
700 g de-shelled prawn tails
200 g hake (filleted and cut into thick cubes)
4 large size baby marrow (julienned)
1 stick of lemon grass
1 can of coconut milk or cream
4 small baby leeks
150 g thinly sliced butternut or pumpkin
Splash of soya and fish sauce
2 forkfuls of Pauli’s Something Hotter
10 ml Thai Lime Juice
Salt and pepper to taste
Stir-fried cauliflower and cabbage (in place of rice)
Method:
Heat some olive oil in a heavy based wok; fry the leeks, butternut/pumpkin and add the lemon grass on a medium heat for about 3 minutes. Add the baby marrow and prawns. In a separate pan; fry the hake in butter, skin side down on a medium heat (we added some chilli flakes) until the fish is nearly cooked through and the skin is crisp and then turn to get colour on the other side.
In a blender or NutriBullet – blend the coconut milk/cream, Pauli’s Something Hotter, Lime Juice, Soya and Fish sauce together.
Add this liquid to the prawn dish; stir together and then add the cooked hake on the side of the wok. Add salt and pepper to taste. Simmer together for about 5 minutes on a low heat with the lid on the wok.
Cook the diced cauliflower and sliced cabbage in butter in a separate pan for about 5 minutes. We served this with our homemade French Bread – the best way to soak up all the juices and flavours.
Your meal is ready to serve! Simple, delicious and healthy. And also very low in carbs.
To those celebrating Easter – we wish you a blessed and safe one!
Yours in Good Food, Dianne – please share any ideas to dianne@paulisfood.com
