Asparagus Olives And Prawn Salad Neil Perry Recipes

ASPARAGUS, OLIVES AND PRAWN SALAD - NEIL PERRY

Asparagus, Olives and Prawn Salad - Neil Perry image

Entered for ZWT. By Neil Perry, "Fresh and Fast". King Prawns are 15 count and under; equivalent in size to Colossal Shrimp. Taggiasca olives are small and deep red, tasting sweet and mild, grown in Liguria. I don't know your family, but mine would lynch me if they only got one prawn; for them, I would do better with more of the 30-count shrimp. But this salad is technically a side dish, not an entree. Preserved lemons require at least 5 days if you don't already have some on hand.

Provided by KateL

Categories Lemon

Time 15m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

10 large green king prawns, peeled and deveined
3 bunches green asparagus, trimmed
2 preserved lemons, finely chopped (Simple Preserved Lemons #16603 can be ready in 5 days)
2 tablespoons salty baby capers, soaked and drained
1/2 cup large green olives
1/2 cup ligurian olives or 1/2 cup taggiasca olive
2 lemons, juiced
extra virgin olive oil, to taste
sea salt, to taste
fresh ground white pepper, to taste

Steps:

Blanch the asparagus in plenty of boiling salted water, drain and refresh.
Heat the BBQ to medium-high and grill the prawns till golden.
Toss the asparagus spears with the preserved lemon, capers, olives, lemon juice, olive oil and seasoning.
Arrange the asparagus in a large bowl and serve with the prawns.

Nutrition Facts : Calories 26.2, Fat 1.9, SaturatedFat 0.2, Cholesterol 8.8, Sodium 244.8, Carbohydrate 1.9, Fiber 0.8, Sugar 0.3, Protein 1.2

FISH CURRY - NEIL PERRY

Fish Curry - Neil Perry image

Recipe found at lifestylefood.com.au There is a video there of Neil Perry making this dish. This was easy and tasty. Posting it here for safe keeping. I made it with hoki fillets but any mild white boneless fish pieces would be good. The stock is not essential - water is fine.

Provided by ballarat

Categories Curries

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup olive oil
1 large onion, sliced
1 tablespoon minced ginger
2 garlic cloves, finely sliced
2 teaspoons sea salt
1 1/2 teaspoons garam masala
2 teaspoons paprika
1 1/2 teaspoons turmeric
1/2 cup chicken stock
400 g boneless skinless cod, cut into 4cm pieces
3/4 cup plain thick yogurt
20 ml lime juice

Steps:

Heat olive oil in a small frying pan, add onion, ginger, garlic and salt and sweat over low-medium heat for 10 - 15 minutes, stirring occasionally, or until onion is soft and starting to caramelize.
Add spices and cook, stirring constantly for 1-2 minutes or until aromatic.
Add stock or water and simmer for 5-10 minutes.
Add fish to pan and stir gently to cover fish with sauce and simmer for 2 minutes.
Add yoghurt and lime juice, remove from heat and stir gently.
Serve with steamed rice.

Nutrition Facts : Calories 1009.4, Fat 86.6, SaturatedFat 13.7, Cholesterol 99.8, Sodium 2569.4, Carbohydrate 18.1, Fiber 2.6, Sugar 8.9, Protein 41.9

ASPARAGUS, PRAWN AND DILL SALAD

Asparagus, Prawn and Dill Salad image

Make and share this Asparagus, Prawn and Dill Salad recipe from Food.com.

Provided by JustJanS

Categories Lunch/Snacks

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch asparagus, ends trimmed,halved
1 lebanese cucumber
500 g medium king prawns, peeled,deveined and cooked
60 ml olive oil
1/4 cup chopped fresh dill leaves
40 ml lemon juice
1 teaspoon coarse grain mustard
salt & fresh ground pepper

Steps:

Cook the asparagus in a small pan of boiling salted water for 1-2 minutes or until bright green and just tender.
Drain and refresh under running cold water.
Drain well and place in a large bowl.
Run a peeler down the length of the cucumber to form long ribbons.
Add to the asparagus.
Add prawns and dill dressing to asparagus and cucumber and toss to combine.
Serve immediately.
DRESSING: Place all the ingredients in a small screw-top jar and shake to combine.

Nutrition Facts : Calories 576.1, Fat 30.9, SaturatedFat 4.6, Cholesterol 380, Sodium 408, Carbohydrate 19.8, Fiber 5.7, Sugar 6.2, Protein 57.6

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