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Honey mustard prawns

~ Eloise Emmett ~ Leave a comment

honey (1 of 1)

This is a really simple but really delicious recipe for prawns, use uncooked whole prawns if you can get them otherwise cutlets would be nice too!

All the prawns we have in Tasmania  have been frozen, and even in Queensland where they are caught they are frozen too, they are mostly frozen at sea as soon as they are caught. 

The most annoying (and most stupid, and there were a few! maybe I should write that book?)  complaint ever in my Years of running The Mussel Boys restaurant was when a customer wrote to complain that there were in Tasmanian and expected to see fresh local produce like prawns and scallops on the menu, (scallops were out of season at the time so had I been selling fresh scallops I would have been in jail!!) , even though at the time I had on the menu fresh locally caught white fish, octopus from Eaglehawk Neck, Oysters from the bay out the front, Tasmanian farmed Salmon, Mussels from Port Arthur amongst other stuff.

800 grams prawns
I small onion
1 clove garlic
100 ml white wine
200 ml cream
1 tablespoon Dijon mustard
1 tablespoon honey

To make the sauce; crush the garlic and finely dice the onion and sauté them in a heavy based pan over a low heat and the wine and reduce the volume by half over a low heat. Add the cream and reduce until the sauce has thickened.

To cook the prawns peel the prawns and remove the intestine by carefully slicing the back and pulling it out. Heat a splash of oil in a pan and cook the prawns for about 2 minutes on either side or until cooked through. Serve with the hot sauce.

Honey Mustard prawns (1 of 1)

 

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Rhubarb Cream Brulee

~ Eloise Emmett ~ Leave a comment

rhubarb

I was lucky enough to be given a heap of rhubarb this week, I chopped it all into about 1 cm dice and stewed it and froze it in about 500 gram portions ready to defrost to make a quick pie, brulee or crumble when I need one.

I mixed about 300 grams with 4 stewed pears to make a pear and rhubarb crumble, using the apple crumble recipe from my book, The Real Food for kids cookbook.

IMG_5388 Then today we made this rhubarb cream brulee, this was a very popular dish at my restaurant The Mussel Boys a few years back. My blow torch blew up in my hand when I tried to caramelize the top so this is s a bit pale but still very tasty.

Rhubarb Crème brulee

Serves 6

200 grams rhubarb
40 grams sugar (optional as the custard is also sweet)

1 cup cream
1 cup milk
1/3 cup sugar
vanilla bean split
3 eggs

Turn oven on to 150C

Stew the rhubarb by cutting into about 1cm pieces add a few tablespoons of water and the sugar in a small pot and simmer until soft.

Put the milk and cream in a heavy based pot, split the vanilla bean and scrap into the milk and cream and bring to a gentle simmer. Remove from heat

Beat the eggs and the sugar in a large bowl until creamy and beat in the hot milk and cream. Beat well.

Put the rhubarb at the base of the brulee mould you want to use, 6 small or one large, and pour the cream and milk mix on top.

Put the moulds into a water bath in a roasting tray the water should come at least2/3 of the way up the sides of the moulds bake for about 30 minutes at 150 C or until set and cooked.

Cool. Sprinkle with sugar and caramelize the sugar with a blow torch and serve

 

rhubarb brulee for blog (1 of 1)

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!