Archive for October, 2007

We went to St. Lucia for our honeymoon I had been to the Caribbean before but never to St. Lucia. I loved all the fresh fish we ate, we found this great little restaurant one night recommended by a local, wow!! the food was so good. When we got back I experimented with loads of the different dishes that we had tried, to come up with similar tasting recipes. Things like crab backs, stuffed red snapper and my husbands favourite callaloo soup. Here is a curried prawn recipe I have made a few times.


olive oil
850g uncooked prawns (shelled and de-veined)
juice of 1 lime
1 onion, chopped finely
2 Tomatoes, skinned and chopped
2 Tablespoons curry powder (I use 1 tablespoons normal curry powder and 1 tablespoon hot curry powder because I like a bit of a kick so adjust for your personal taste.)
1 Teaspoon fish stock
1 Tablespoon fresh chives, chopped
2 Pineapples
300ml water
250 ml coconut milk
1 Teaspoon cornflour
Chopped chives (extra for garnish)


1. Place shelled, de-veined prawns in a bowl and squeeze lime juice over them, set to one side.

2. Heat about 2 tablespoons of olive oil in a pan add onion and chopped chives, cook over medium heat until onions are soft. Add tomatoes and curry powder and continue cooking for a few minutes, stirring constantly.

3. Add fish stock powder, water, coconut milk and prawns simmer over low heat for 15-20 Min’s. Add a little water to the cornflour mix and pour into prawn mixture, stir until mixture thickens.

4. Plunge the pineapples into boiling water for 3 minutes, drain. Cut them in half lengthways and hollow out flesh, as you are removing flesh there will be juice from the pineapple lying at the bottom. Add the juice from one pineapple to curry mixture.

5. Cut the flesh of the pineapple discarding hard core, add soft pineapple chunks from 1 pineapple to curry. (depending on size of pineapple you may want to add both if they are quite small.)

6. Heat curry through and spoon curry mixture back into hollowed-out-pineapples sprinkle with chopped chives. Serve with rice.

All photo’s taken by me unless otherwise stated,

Read Full Post »

I love steak and we do eat fillet of beef quite often, as I mentioned in previous posts we live in Geneva near the French border. There is a store over there where I can pick up this cut of meat very cheap, so I am really lucky. I usually make it plain or with a sauce on the side, having a good cut of meat means you don’t have to do much to it. I found this marinade for steak on the recipezaar site, you would normally do this for tougher cuts of meat to tenderise, but I thought I would try this anyway. Wow it was delicious, the flavour that came from the meat from sitting in the marinade over night was outstanding. I can see how this would be great for cheaper cuts of beef, the flavour is awesome and it would tenderise meat from all the marinating time, meaning you can enjoy a great steak for a reasonable price. If you enjoy this recipe and would like to see more photo’s or other recipes by this chef please click http://www.recipezaar.com/66648.


Ingredients for the marinade

1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar (or white)
1 teaspoon mustard
1 tablespoon soy sauce

Spiced Honeyed Vegetables

40g Butter
2 Medium carrots, Sliced into strips
150g Snow peas (sugar snap)
150-200g Beansprouts
1 Small red pepper, thinly sliced
1 Teaspoon grated fresh ginger
11/2 Tablespoons light Soy sauce
11/2 Tablespoons Worcestershire sauce
1 Tablespoon Honey
1 Tablespoon water

For the rice timbales you can find the recipe for them on a previous post, crispy skinned duck magret with Asian sauce.

I made just 2 steaks for me and my hubby but the marinade is fine for 4. All the other recipes, Veg and rice timbales I have written ingredients for 4 people.


1. Mix all marinade ingredients together and place steaks into Storage container or freezer bag, preferably overnight.

2. Cook steaks on the BBQ or under the grill until desired doneness.

For the Vegetables

1. Melt butter in a pan add pepper stir fry a couple of minutes, add carrot, ginger, soy, Worcestershire sauce and water stir fry until carrots are just tender.

2. Add the honey, snow peas and bean sprouts stir fry a few minutes and serve immediately.

To serve place vegetables on plate, top with steaks and rice timbales on the side.

All photo’s taken by me unless otherwise stated.

Read Full Post »

Older Posts »