Entree: Roasted Pumpkin and Honey Prawn Bruschetta
Delicious Daily, Page 192
Main: Bloody Mary Crab Pasta
Delicious Love to Cook, Page 148
Hi there everyone,
Tonight I felt we needed a break from chicken or meat (much to the dismay of MAV whom I told to just suck it up buttercup) so I went all seafood. I wanted to try this little bruschetta number too – soooo.
Roasted Pumpkin and Honey Prawn Bruschetta.
I did this with avocado instead of pumpkin. Seasoned the mashed avo with a little salt and pepper and lime juice.
OMG it was sensational!! This is definitely a goer. Mostly 7s and 8s out of 10
It’s all fun, so until next week …….
From my table to yours with love.
Roasted pumpkin & honey prawn bruschetta
Jap pumpkin is roasted slowly with chilli flakes and smoked paprika until tender and caramelised, then scooped from its skin and spread over toasted sourdough. Green prawns are marinated briefly in honey, garlic and more smoked paprika, then cooked in a hot pan until they caramelise at the edges. Each slice gets a dollop of sour cream before the prawns go on top, finished with a salsa verde blitzed from mint, basil, capers, garlic and lemon. The salsa can be made up to two days ahead and kept in a jar, which makes the final assembly quick.
Ingredients
Method
- Preheat the oven to 220 degrees C. Line a baking tray with baking paper. Arrange pumpkin in a single layer on prepared tray. Drizzle with oil and scatter with chilli and 1/2 tsp paprika. Roast for 1 hour or until tender and caramelised. Cool.Combine honey, garlic, oil and remaining 2 tsp paprika in a bowl. Add the prawns and toss to coat. Set aside for 15 minutes to marinate. When ready to serve, arrange sourdough on a serving platter. Scoop pumpkin flesh from skin and spread over sourdough, then dollop with sour cream. heat a large non-stick frypan over medium heat. Season prawns and add to pan. Cook until caramelised. Top bruschetta with prawns, drizzle with salsa verde.
- Place all ingredients in a food processor, season and whiz until smooth. Transfer to a jar and chill for up to 2 days.
Bloody Mary Crab Pasta
All the flavours of a Bloody Mary turned into a pasta. A simple sauce of onion, celery, garlic and canned tomatoes is simmered until thickened, then cooked crabmeat and a little cream are stirred through at the last minute so the crab stays sweet. The drained spaghetti goes back into its pan with vodka and butter, stirred until glossy, before the sauce is tossed through. The finishing touch is sourdough breadcrumbs fried in butter until golden and mixed with parsley and lemon zest, scattered over each bowl with an extra celery stalk to serve.
Ingredients
Method
- Heat 1 tbs oil in a saucepan over medium-low heat. Add onion, celery and a good pinch of sea salt, then cook, stirring occasionally, for 5 minutes or until softened. Add garlic, tomato and 1/2 cup (125ml) water, increase heat to medium and bring to a simmer. Cook for 10-12 minutes until slightly thickened and reduced. Add crabmeat and cream to tomato sauce and cook for 1 minute or until warmed through. Add to pasta and toss to combine. Divide pasta among bowls and top with parsley crumbs, and serve with an extra celery stalk.
- Cook pasta in a saucepan of boiling salted water according to packet instructions. Drain, then return pasta to the pan. Add vodka and remaining 80g butter, then stir until melted and combined. Remove from heat.
- Melt 20g butter and remaining 1tbs oil in a frypan over medium-high heat. Add breadcrumbs and cook, tossing occasionally, for 2-3 minutes until golden and crisp. Remove from heat and stir through parsley and lemon zest.
