I <3 Lorraine and her Prawn linguine with chorizo & cabernet tomato sauce!

Thank you Lorraine Pascale.  Thank you for your beautiful self and your beautiful tv program with your beautiful food porn, done with music that is actually enjoyable and modern.  Thank you, because you have renewed my desire to cook delicious food and blog about it.  It has been a long, long, long time since I have done such an activity.  And how I missed it.  Not that I have missed eating delicious food.  I will NEVER give that up!

Cooking up chorizo, fennel seeds, garlic, rosemary, and chili

Cooking up chorizo, fennel seeds, garlic, rosemary, and chili

I was going to cook this for the first time for some friends, but I just keep craving it so much I could not wait.    So rationalization ensuing – I had to “test” this recipe out to make sure it was perfection for my guests.   And if it wasn’t perfection this time, it was pretty darn close.  I couldn’t stop eating.  Well … eventually I did, but only because I wanted leftovers for lunch tomorrow.

Mine...all mine!

Mine…all mine!

So enough with the talk.  On to the food porn!  Oh … and a recipe.  God bless you beautiful Lorraine Pascale.

Ok, I only had a bowl.  With maybe a few fork full after. Yum!

Ok, I only had a bowl. With maybe a few fork full after. Yum!

Recipe: Prawn linguine with chorizo & cabernet tomato sauce

By LORRAINE PASCALE

http://www.dailymail.co.uk/home/you/article-2182756/Recipe-Prawn-linguine-chorizo-amp-cabernet-tomato-sauce.html

Time from start to finish: 25 minutes

SERVES 4

  • 2 tsp fennel seeds, slightly crushed
  • 150g (5oz) spicy chorizo ring
  • 2 sprigs of fresh rosemary
  • 2 garlic cloves
  • 1 red chilli
  • olive oil
  • 2 x 400g tins of chopped tomatoes
  • 1 glass of cabernet sauvignon, about 150ml (5 fl oz) or other red wine or a good fish or chicken stock
  • 1 tbsp harissa paste (or tomato purée if you don’t like it too hot)
  • 2 tsp dried oregano
  • 300g (11oz) linguine pasta
  • 225g (8oz) sustainably caught peeled prawns (preferably raw but cooked will work too)
  • 2 tsp caster sugar (optional)
  • small handful of fresh flat leaf parsley, to serve
  • salt and freshly ground black pepper
  1. Put a large sauté pan on a medium heat (with no oil in for the moment). Bash up the fennel seeds using a pestle and mortar (or in a mug with the end of a rolling pin) until lightly crushed and tip them into the pan. Cook for a minute or two, tossing them from time to time, until they start to release their lovely smell.
  2. Meanwhile, slit the chorizo down the side, peel and discard the casing and cut the sausage into chunks. Pull your fingers down the length of the rosemary to release the leaves and then finely chop them. Peel and finely chop the garlic and deseed and finely chop the chilli. Add everything to the now sweet-smelling fennel with a little drizzle of oil and cook for 1–2 minutes, stirring.
  3. Next add the tomatoes, wine (or stock), harissa paste (or tomato purée) and oregano. Then whack up the heat and leave it to bubble away for about 15 minutes so the sauce can become nice and thick and full of flavour. Give it a stir every so often to prevent it sticking.
  4. As this cooks, put the kettle on to boil and then cook the linguine in a large pan according to the packet instructions.
  5. Add the prawns to the sauce for the last 4–5 minutes of cooking time. If using already cooked prawns, they will take a little less time as you are simply warming them through.
  6. Meanwhile, drain the cooked pasta well and return it to the pan, adding a good drizzle of oil and some salt and pepper, then pop the lid on to keep warm.
  7. The prawns should now be cooked in the sauce. They should be pink and white on the outside and white inside. Taste the sauce, adding some salt and pepper if you think it needs it and a little sugar if it tastes too sharp. If you add sugar, stir it in well and then leave to cook for another minute.
  8. Finally, tip the sauce into the pasta, stir well, then divide among four plates, scatter with the ripped-up parsley and serve.

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