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Prawn Linguine

To make prawn linguine, cook linguine pasta and simultaneously prepare a sauce with prawns, aromatics, and your choice of creamy, tomato-based, or olive oil finishes. The method is quick, and ingredients can be adjusted based on taste or dietary preferences.

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Core steps for classic prawn linguine:

  1. Cook the linguine: Boil salted water, add linguine, and cook until al dente (firm to the bite). Reserve some cooking water before draining.

  2. Prepare the prawns and sauce:

    • Classic olive oil, tomato, and herb version: Sauté garlic and optional chili flakes in olive oil; add cherry tomatoes and cook for a few minutes. Add cleaned prawns and cook until pink, about 2-3 minutes. Splash with white wine if using. Finish with lemon zest and chopped parsley.

    • Creamy version: Sauté garlic and shallot in butter, deglaze with white wine, then add cream and parmesan. Once slightly thickened, add prawns and cook until pink.

    • Spicy tomato version: Sauté shallots, ginger, garlic, and chili flakes; add tinned chopped tomatoes and simmer. Stir in prawns and cook until they turn pink, then finish with chopped parsley.

    • Garlic butter version: Toss prawns with paprika, salt, and pepper. Sauté in a mix of olive oil and butter, then add wine or stock, lemon juice, parsley, and cooked linguine.

  3. Combine pasta and sauce: Add drained linguine to the pan with the sauce and prawns; toss everything together for about a minute, adding reserved pasta water to loosen if needed.

  4. Finish and garnish: Top with freshly chopped parsley, lemon zest, and extra black pepper to serve. For creamy versions, sprinkle parmesan on top.

Typical ingredients include:

  • Linguine pasta

  • Raw prawns (fresh or frozen, peeled)

  • Garlic, olive oil, chili flakes (to taste)

  • Cherry tomatoes or tinned tomatoes (for tomato sauce)

  • White wine (optional, adds depth)

  • Cream and parmesan (for creamy versions)

  • Fresh herbs such as parsley or basil

  • Lemon zest or juice to finish

Example simple recipe (olive oil/tomato version):

  • Sauté 2 garlic cloves and 1 tsp chili flakes in 2 tbsp olive oil.

  • Add 150g cherry tomatoes and cook until softened.

  • Add 180g prawns and cook until pink (2-3 min), deglaze with 125ml white wine (optional).

  • Combine with 200g cooked linguine; add chopped basil, salt, and pepper.

  • Garnish with lemon zest and serve.

 

Tips

  • This dish is best eaten immediately and is highly adaptable—make it spicy, creamy, or fresh depending on your preferences

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More Please

This delicious accompaniment is perfect for any hot or cold drink beverage.

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Stuffed Avocado

Avocado Three Ways

To make a dish featuring avocado tomato relish, cheese, olives, and smoked salmon on top, you can combine elements from variations of avocado and smoked salmon salads and toasts with these components for a fresh, flavorful result. Here is a practical recipe synthesis based on multiple authoritative sources:

Ingredients

  • 1 ripe avocado, diced or mashed

  • 1 cup cherry or diced tomatoes

  • 1 Cup of Pomegranates

  • 1/4 cup finely chopped red onion or shallot

  • 1 tbsp fresh lemon or lime juice

  • Salt and freshly ground black pepper, to taste

  • 1/4 cup mixed olives, pitted and sliced

  • 1/3 cup crumbled cheese (feta or goat cheese preferred)

  • 4 oz smoked salmon slices

  • Extra virgin olive oil for drizzling

  • Optional fresh herbs: chopped chives, dill, or cilantro

Instructions

  1. Prepare the Avocado Tomato Relish:

    • In a bowl, combine diced avocado, diced tomatoes, and finely chopped red onion or shallot.

    • Add lemon or lime juice, salt, and pepper, and gently toss to combine. This provides a fresh, zesty relish base that highlights the avocado and tomato.

  2. Add Olives and Cheese:

    • Fold in the olives and crumbled cheese into the relish, mixing lightly so the cheese doesn’t completely break down, maintaining some texture contrast.

  3. Assemble the Dish:

    • Arrange the relish mixture on a serving plate or individual toast slices (toasted sourdough or any crusty bread if preferred).

    • Layer smoked salmon slices over or next to the relish.

  4. Finish with Garnishes:

    • Drizzle with extra virgin olive oil and sprinkle fresh herbs (chives, dill, or cilantro) on top for color and an herbal note.

    • Optionally add cracked black pepper or a seasoning blend like “everything sprinkle” for added taste and texture.

Serving Suggestions

  • Serve as an open-faced toast for breakfast or brunch.

  • Use as a salad topping, layering the relish with greens before adding the salmon.

  • Accompany with slices of toasted rustic bread or crackers for an elegant appetizer.

 

 

Tips

  • This recipe combines the creamy richness of avocado, brightness from the tomato relish, saltiness from olives and cheese, and smoky depth of salmon to create a well-balanced dish inspired by popular recipes for smoked salmon avocado toast and salad

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Oyster Meal

The Oysters

To make lemon & garlic oysters, you'll need fresh oysters (on the half shell), butter, garlic, lemon, and a few optional seasonings or herbs. Below are clear instructions for a classic preparation, adaptable for broiling, grilling, or baking.

Ingredients

  • 12 fresh oysters on the half shell

  • ½ cup (1 stick) unsalted butter

  • 2–6 cloves garlic, minced (adjust to taste)

  • 1 lemon (zested and juiced)

  • Salt and black pepper, to taste

  • Optional: Fresh parsley, basil, red pepper flakes, grated cheese (e.g., Parmesan or Pecorino), paprika, Worcestershire or hot sauce for variation

Preparation Steps

  1. Make the Lemon-Garlic Butter:

    • Melt the butter in a small saucepan over medium-low heat.

    • Add the minced garlic and cook gently until just fragrant (do not brown the garlic).

    • Stir in the lemon zest and a little lemon juice (start with half, add to taste), then season with salt and black pepper.

    • Optional: Add minced parsley and/or basil for extra herb flavor. For more kick, add a pinch of red pepper flakes.

  2. Shuck the Oysters:

    • Clean the oyster shells under cold running water, using a brush if needed to remove grit.

    • Using an oyster knife and a towel for safety, pry open the shell, carefully severing the muscle from the shell. Keep the cup side to hold the oyster liquor (juices).

    • Place the oysters on a tray lined with crumpled foil or on a bed of rock salt to keep them upright.

  3. Prepare to Cook:

    • For broiling/baking: Preheat your broiler or oven to 450°F (230°C). For grilling, preheat the grill to high.

    • Spoon a generous teaspoon of the lemon-garlic butter onto each oyster.

    • Optional: Top each oyster with a little grated cheese and/or a sprinkle of paprika, or add a drop of Worcestershire or hot sauce for extra flavor.

  4. Cook the Oysters:

    • Broil/Bake: Place oysters under the broiler (or in the hot oven) for 5–8 minutes, or until the butter is bubbling and the oysters are just cooked through. If using cheese, it should be melted and start to brown.

    • Grill: Arrange oysters cup side down on a hot grill. Close the lid and grill until the juices start bubbling, 3–7 minutes. Add the butter, close again, and grill until bubbling hot. If using cheese, grill until melted and slightly crusty.

  5. Finish & Serve:

    • Remove the oysters from heat and let cool briefly.

    • Sprinkle with chopped parsley or basil if desired.

    • Serve immediately with extra lemon wedges on the side.

 

Tips

  • Don’t overcook: Oysters cook quickly and become tough if left too long.

  • Presentation: Serving on a bed of rock salt keeps oysters stable and looks appealing.

  • Safety: Always use an oyster shucking knife and wear a glove or use a towel to protect your hand during shucking.

This method delivers oysters with a rich, savory lemon-garlic butter sauce that accentuates their natural brininess. For variations or enhancements, try adding fresh herbs, a sprinkle of cheese, or a hint of heat with chili flakes or hot sauce

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