PROSPERO Recipes

Zeus’ Prawns

170g of best North Atlantic prawns 4 spring onions, chopped 1 clove garlic, crushed 1 glass white wine (for the pot not the chef!) 1 small can chopped tomatoes 1 teaspoon olive oil 1 teaspoon dried dill 1 tablespoon fresh parsley, chopped 1 tablespoon lemon juice Pinch oregano 10 small cubes of Feta cheese

1. 1. Heat the olive oil in a frying pan and add the chopped onions and crushed garlic. Stir over a medium to high heat for 2 minutes.
2. 2. Add all other ingredients except the prawns and cheese. Continue cooking for about 4 minutes: the liquid should reduce by about half.
3. 3. Add the prawns and stir for a further two minutes.
4. 4. Add the Feta cheese and keep stirring. The feta should start to melt quickly, take off the heat and serve.

Black Cod Steaks with Creamy Leek Sauce

2 black cod steaks 175ml dry white wine 175ml water 1 medium onion, sliced 1 garlic clove Salt and pepper ¼ teaspoon thyme 1 bay leaf 2 leeks, chopped 60ml double cream Pinch nutmeg

1. 1. Combine the wine, water, onions, cloves, salt, pepper, thyme and bay leaf in a pan, bring to boil and simmer for 15 mins. Add the fish and simmer for 7 - 8 mins.
2. 2. Remove the cod steaks, being careful not to break them up, and keep them somewhere warm.
3. 3. To prepare the sauce, boil the remaining liquid and reduce to approximately 1 cup. Discard the bay leaf.
4. 4. Add the chopped leeks and gently simmer for 6 - 7 mins, then fold in the cream and nutmeg. Heat through gently and serve over the cod steaks.

Chilli Flavoured Penne with Aubergines & Basil

250g Morelli chilli flavoured penne 1 washed and diced aubergine 2 salted anchovies 1 tablespoon of salted capers 100g of stoned, diced black olives 1 small diced yellow pepper 1 clove of garlic Fresh or dried parsley, basil and chives Salt and pepper to taste 3 tablespoons of extra virgin olive oil

Preparation

1. Remove the salt from the anchovies under running water, bone them and place the fillets in a little water and vinegar. Rinse the salt from the capers too.
2. Blend the peeled garlic, capers, anchovy fillets and olive oil, then add the herbs at the end.
3. Gently fry together, in a non-stick pan, the aubergine, yellow pepper and black olives for a few minutes without oil. Season to taste.
4. Cook the pasta in a pan full of salted water, following the packet instructions, drain and place in the frying pan with the aubergine, pepper and olive mix. Add a few tablespoons of the pasta cooking water.
5. Finally, add the anchovy and herb paste prepared earlier to the pan, stir through over low heat for less than a minute and serve.

Enjoy!

Black Sepia Linguine with Tomatoes and Squid

250g Morelli black sepia linguine 250g fresh squid 4 tomatoes, diced without seeds. 1 garlic clove Half a glass of white wine Freshly chopped parsley and basil Salt and chilli to taste 3 tablespoon of extra virgin olive oil

1. Clean and wash the squid, and cut into strips.
2. Gently fry the garlic in a little oil. As soon as it begins to brown, remove from the heat and add the squid to the pan, then add the white wine and allow to evaporate over a high heat.
3. Add a ladleful of water and cover, continue to cook for 7-8 minutes. Season with salt and chilli to taste.
4. Cook the pasta to the packet instructions, drain and add to the frying pan with the squid, stir slowly.
5. Add the chopped tomatoes, fresh blended herbs and oil. Serve immediately.