Aug 2nd - Sourcream Marinated Curried Jumbo Prawn and BBQ Naan



Sourcream Marinated Tumeric and Curry Jumbo Prawn Skewers

 I made Pappadum for fun to go with our Indian inspired dinner.  I found them in the grocery section of the Shopper's Drugmart.  Okay.  So I bought them.  They looked like the real thing as other than some keep translation on storage, all the writing was not in English.  There were not instructions so I had to search for some on the internet.  D said I should pan fry them.  I said no.  I said that restaurants do that for efficiency but real housewives roast them over flames so I wanted to BBQ them.  I once heard that a good wife does not burn her pappadum.  Well, then, I am only a pretty good wife then because I burned the first one while learning.  I got the hang of it really fast though.

You have to watch them.  Place the disc on the Grill.  The lid never goes down.  The Pappadum will go from a dark, semi-tranlucent to an opaque, beige colour.  Move it around a bit like you're nudging it until it is all beige.  Flip and let it brown for a few seconds.  In total, it will take less than a minute.  Yummo!  We only made 2 for fun but we had way to much other food.

Cucumber and Mint Raita

1 c Cucumber, julienned or grated
2 T fresh Mint, chiffonade
1 c Plain Yogurt
Salt and Pepper
1 clove Garlic, minced (optional) (yes I know, this is Greek)

Place ingredients in a bowl and mix thoroughly.  Season to taste.  Refridgerate and serve cold as a condiment.MMMMM

Roasted Bell Peppers

4-5 Red Bell Peppers, washed but whole!
3 cloves Garlic
2 T - 1/4 c fresh Basil, chiffonade
1/4 c Olive Oil
Salt and Pepper

This was over kill but D thought since we had the BBQ on anyway and all these peppers from the Farmer's Market, why not.

Place the Peppers on the Hot Grill.  Close the lid.  Turn occasionally.  You want to char them.  This will take about 5 minutes.  Take them off and place them in a large bowl as they finish. Cover the bowl with plastic wrap or any firm cover. Let sit for 10-15 minutes.

Over a sink, peel off the skin and clean out the seeds and stems. 

Slice and place on a serving plate.  Sprinkle the Garlic and Basil over evenly.

Drizzle Olive Oil over and serve.  This is alot of Roasted Peppers.  You can keep them in the fridge for a week.  D likes to add them to the jar of store bought Marinaded ones and the marinade in the jar does prolong their life a bit.  They really only lasted a couple of days.  They work well as a side or in sandwiches.  Very easy and very delicious!

BBQ Naan Dough

BBQ Naan (this is a link)
Now there is another Naan recipe with the original Prawn post below but I prefer this one.  On the BBQ, spread the hand stretched dough out and place directly on the grill. Close the lid. Check after 1-2 minutes and turn, similar to the pizza from a few days earlier.  Cover and let finish.  Unlike the pizza you can fit 3 on the grill at the same time.  Brush with butter and cover with foil and set aside to eat.

BBQ Naan

BBQ Sourcream Tumeric and Curry Jumbo Prawn (this is a link)
This will take two days of marinating in the fridge if you leave the shells on.  So when D started the marinade we were out of Tumeric so he substituted the Tumeric on the recipe on this link with a good Curry Powder he bought in Zanzibar.  Then he added some of the Tumeric the next day after we bought it at the market.

Sourcream Marinaded Tumeric Curry Jumbo Prawn Skewers ready to go

We had an Isabel Sauvignon Blanc. The NZ whites are known for their pronounced minerality. This one was quite subtle. Full of Grapefruit and light summer aromas. Great!