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Prawns and baby carrots in star anise cream sauce recipe

Prawns and baby carrots in star anise cream sauce recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Shellfish
  • Prawns

A simple yet impressive prawn dish just like you'd find in a great restaurant! The star anise gives a hint of exotic flavour to the prawns, and my guests loved it.

2 people made this

IngredientsServes: 4

  • 100ml double or whipping cream
  • 1 star anise
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 12 baby carrots
  • 300g prawns

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Bring the cream to the boil in a small saucepan. Immediately remove from the heat, add the star anise and let the cream infuse while you prepare the rest of the dish.
  2. Heat the olive oil in a frying pan over medium heat, and cook and stir the onions with the baby carrots until the onions are softened, about 10 minutes.
  3. Stir in the prawns, and cook and stir until the prawns are pink and opaque, about 5 minutes. Remove the star anise from the infused cream and pour over the prawns. Simmer for a minute, then serve immediately.

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Dry roast the cumin, Coriander seeds, Pepper corns, Cinnamon quill, bay leaf and star anise on Varoma, 4 min, Speed 1. Thereafter mill on speed 10 for 15 seconds. Set aside.

Chop Onion, carrots, garlic cloves and chillies - 7 seconds speed 8. Scrape sides down and add olive oil. Saute on Varoma, 4 min, speed 1.

Add all the remaining ingredients (except prawns and cream/yogurt) including reserved milled spices to onion mixture and cook "Counter-clockwise operation" on 100, 10 min, speed 2

Add prawns and cook "Counter-clockwise operation" on 100, 6 minutes, speed 1

Dish into Thermoserver (or other serving bowl). Stir in cream or yogurt if using. Garnish with coriander or parsley leaf. Serve with rice, pasta or sourdough bread.

By Julie Published: January 4, 2013

  • Makes: approx 20 small blinis
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins

These are maybe a bit more like mini savoury pancakes, but can be made with store cupboard essentials and are delicious, cheap and easy to do. Great with seafood, like crayfish in garlic mayonnaise, smoked salmon with cream cheese and prawns in marie rose sauce for example, andf of course caviar if you are feeling flush! A lovely wee anytime snack. These freeze well too, so you can cook a batch and keep some for another occasion.

Recipe Talk

For pork belly:
Soak pork belly overnight in water. Preheat oven to 250degreesF. Melt 1 Tablespoon butter in a large sauté pan and slowly cook onions and celery until caramelized. Place the pork belly skin-side down in a sauté pan and sear it on all sides over a high flame. When browned, add pork to onions and celery, along with star anise, 3 cardamom seeds, ginger, garlic, and herbs. Add chicken stock, port, honey, soy sauce and balsamic vinegar. Braise pork slowly in oven for 2 -2 1/2 hours. When cooked remove it from the pan and place it in a container. Press it down with heavy weights and refrigerate overnight.

For carrot puree:
In a medium saucepan, cook carrots in water with butter and sugar, along with star anise and cardamom seeds. When cooked, remove carrots from liquid and puree them to a smooth paste, reserving the cooking liquor in pan. Add a touch of cream to puree, season to taste, and then pass through a fine sieve.

For carrot-butter sauce:
Place baby carrots in the reserved carrot stock and cook for 5-6 minutes until soft. Remove carrots, keeping them warm on the side, and reduce carrot liquid by half. Add Gewurztraminer, reduce again by half then add cream and reduce by a third. Whisk in butter, season to taste, and then pass sauce through a fine sieve.

To serve:
Slice pork belly lengthwise. Heat a little butter in a sauté pan and caramelize pork slices. Deglaze pan with a splash of balsamic vinegar and set aside. Sear scallops in a little vegetable oil, caramelising them on one side for 2-3 minutes until they are golden brown turning over and searing scallops on other side. Leave them to rest for 1-2 minutes.

Warm through the carrot puree and place a large teardrop on a plate. Place the pork beside this, with the scallops on top. Warm through the baby carrots in a little butter, season them lightly and arrange these around the plate. Then warm the carrot-butter sauce through, adding chervil at the last minute. Check the seasoning and drizzle sauce around the scallops.

Slow Braised Pork Belly with Seared Sea Scallops

Pork Belly with Seared Scallops

1 x large piece of scallop

Beurre Blanc (Foamy Butter Sauce)

2 cups white wine vinegar

Juice and grated rind of 1 orange

1 piece of ginger (2.5 cm), peeled and julienne

2 cloves of garlic, sliced

2 x fresh small red chilies

Pork Belly with Seared Scallops

Slow roast seasoned pork belly with salt and pepper at 250 degrees for 5 hours.

Process gailan and blanch then sauté with sesame oil, salt, pepper and roasted sesame seed.

When pork belly is tender slowly remove the skin and cut into small pointy pieces.

Place skin in oven at 450 degrees for 2-3 minutes until puffy crisp.

Beurre Blanc (Foamy Butter Sauce)

Place all ingredients in a sauce and reduce by 60%.

Remove from stove, cool until just warm and then add butter slowly and evenly.

Week Two - Scallop Chowder

Degree of difficulty: Medium

1 level tablespoon plain flour

Slide the scallops from their shells and discard the beards and any black threads. Wash the scallops under cold running water, sprinkle with lemon juice and allow to stand for 15 minutes. Cut each scallop into four pieces and put them in a saucepan with the fish stock. Bring to the boil, cover the pan with a lid, and simmer for 10 minutes.

Peel and thinly slice the onion. Put the belly pork in a saute pan and cook over low heat until the fat runs. Remove the pork and add the onion to the pan, cooking it in the pork fat until transparent. Peel and dice the potatoes, carrot and parsnip. Cut the pepper in half, remove the stem, seeds and white midribs, and slice and flesh. Add these vegetables, with the cleaned and roughly chopped celery, to the onion.

Pour the milk into the pan and bring to simmering point. Season to taste with salt and ground pepper. Add the orange juice, return the belly pork to the pan, and simmer the chowder, covered until the vegetables are tender.

Lift out the belly pork and dice it finely. Stir the scallops, the fish stock and the diced port into the chowder.

If necessary, make a beurre manie from the flour and butter and use it to thicken the chowder.

Serve the chowder in individual bowls, sprinkled with paprika.

1 large green bell pepper

Alternate all of the given ingredients onto a large
skewer, using the bacon strips as a ribbon between twisting
back and forth between each item onto the skewer. Either broil
or barbecue on grill until golden brown. Serve with rice.

1 envelope beefy onion soup

1 lb. uncooked shrimp, cleaned

1 lb. boneless sirloin, cut

2 medium green peppers, cut

In large shallow baking dish, blend beef onion soup mix,
tomato sauce, lemon juice, water and mustard. Add shrimp and
beef. Cover and marinate in refrigerator, turning occasional-
ly, about 3 hours. Remove shrimp and beef, reserving marinade.
On skewers, alternately thread shrimp, beef, mushrooms and
green peppers. Add brown sugar to remaining marinade. Grill
or broil, turning and basting frequently with marinade, until
done. Makes 6 servings.

Recipe via Meal-Master (tm) v8.02

Title: Teriyaki Turf and Surf Kabobs

Categories: Japanese, Beef, Seafood

1 lb Boneless tender beef steak

-about 1 inch thick cut into

3/4 lb Large shrimp peeled and

-deveined leaving tails on

1/2 Bottle teriyaki marinade and

2 ts Minced fresh ginger root

4 Green onion cut crosswise

4 Metal or wooden skewers,

-each about 12 inches long

Place beef and shrimp in large plastic bag. Combine
teriyaki sauce, minced green onions, sherry and
ginger pour into bag. Press air out of bag tie top
securely. Marinate 30 minutes, turning bag over
occasionally. Thread beef, prawns and green onion
lengths alternately on skewers, leaving space between
pieces. Place skewers on grill 4-5 inches from hot
coals. Cook 4 minutes, turn skewers over and cook 3
minutes longer, or until prawns are cooked.

Easy Healthy Seafood Recipe: Seafood Salad (Ligurian)

Liguria is known for its quaint towns, romantic beaches, and good healthy recipes food which are often simply prepared but intricately layered with a lot of different ingredients. Since it is a coastal region, Liguria enjoys some of the freshest and most flavorful seafood easy desserts recipes in Italy. This Ligurian Seafood Salad recipe by Italian Chef Massimo Corti is prepared in the traditional style and presented in the luxury hotel fashion. There is no better way to taste the freshness and flavors of the Ligurian cuisine than with this scrumptious dish which makes use of five different kinds of seafood—crayfish, mussels, prawns, squids, and shrimps—served in a tureen mixed with an herb and lemon dressing.

Every osteria in Liguria has their version of seafood salad. In this recipe, the salad dressing is made with finely chopped parsley and marjoram, lemon juice, olive oil and some salt, keeping it as simple and as crisp as possible. A court-bouillon of onions, carrots and celery is prepared to cook the seafood in. The order of cooking the seafood is important so as to get the right firmness of meat and maximum juiciness. The crayfish and mussels also have to be cooked beforehand and taken out of their shells. They are cooked in the court-bouillon to give them flavor that will harmonize with the rest of the dish.

Ingredients: 8 fresh prawns, 8 fresh crayfish, 3.5 oz. mussels (prepared), 3.5 oz. quahog (round clam), 3.5 oz. octopus, 3.5 oz. fresh calamari, 1 teaspoon fresh marjoram, 1 teaspoon fresh parsley, Court Bouillon, 1 carrot, 1 branch celery, 1 onion, 2 laurel leaves

For the sauce: 8.8 oz. olive oil, 1 1/2 tablespoons water, 1 pressed lemon, salt

Preparation Instructions:

Steam the crayfish and mussels for a few minutes until they change color. Peel the shrimps and the prawn and take the cooked crayfish and mussels out of their shells. Cut up the squid into very fine slices. Mince the herbs very finely. Prepare a Court bouillon using water, onions, carrots, and celery. Cook the seafood in the court bouillon. Use a sieve to allow quick cooking and draining. The first to go is the squid which cooks longest, next is the shrimp, the prawns, the crayfish, and the mussels. Cook for only about two minutes. When cooking is done, drain the seafood well and place in a tureen or wide deep bowl. Make vinaigrette. In a bowl, mix lemon juice, salt, olive oil. Pour sauce onto the seafood and add the finely chopped herbs. Arrange the prawns around the plate and heap the rest of the seafood in the center. Add a sprinkling of herbs and garnish with parsley. Serve.

A sieve is used to cook the seafood, placed over the court-bouillon to make it easier to get the seafood out of the pot and drain out the water once they are good and ready, which takes only about two minutes.This dish makes an excellent summer appetizer served with a crisp white fruity wine such as Pinot Grigio. Other possible pairings for a sensational dinner party are Chardonnay del Collio, Gli Archetipi Farra d’Isonzo, or Puiatti.

The aromatics

The curry paste uses fairly common Thai aromatics.

Galangalis a common ingredient used in South East Asian cuisine – it looks like a red ginger but is tougher to cut, and tastes like citrusy/piney ginger. It can be found at everyday supermarkets in Australia (Coles, Woolies, Harris).

In addition to this, there’s dried Asian chillies (Asian store, or use these ones from Harris Farms), ginger, lemongrass and eschalots (the baby onions / French shallots).

The preparation of the Aromatics for Massaman Curry is quite unique, so I’m going to step through some of the key ones.

Dried Chillies – The seeds of chillies is where most of the spiciness is so by removing the seeds, it makes this curry quite mild. Also, dried Asian chillies are typically more mild than dried chillies from other regions (such as Caribbean and Hispanic).

Lemongrass – Typically when lemongrass is called for in a recipe, the reedy outer layers are peeled off and discarded. I like how the trimmings are used to flavour the beef broth in this recipe. Then the softer inside stalk is used in the standard manner – finely chopped then blitzed in the curry paste.

Get the free Marmalade recipes app and eat better

Serves: 4 Prep time: 10 Minutes Cook time: 15 Minutes Ready in: 25 Minutes

Carrots & buttermilk

Place butter and herbs and carrots in a heavy bottomed shallow pot and cover. Keep moving carrots and basting until carrots are cooked. Change butter or herbs if they start to burn.
Chewy carrots
Cook carrots in vac bag until just undercooked. Dry carrots in dehydrated for 1 hour or in a low oven for 4 hours.
Fermented baby carrots
Clean baby carrots. Place in a clean kilner jar and cover with brine and leave at room temperature for 3 days.
Whey sauce
Reduce carrot juice to a glaze. Heat buttermilk until it splits and strain off the whey. Discard curds. Whisk in butter bit by bit into the warmed whey. Whisk in Carrot juice and keep warm.
Chop larger carrots into more manageable pieces
Divide among 4 bowls. Slice 6 fermented carrots into thin rounds and arrange among the other carrots. Reheat chewy carrots with carrot glace and arrange amongst carrots, dress with sauce.

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3 Saves

2 Saves


To make the lamb

  1. Place the cumin seeds, peppercorns, cardamom, fenugreek, cloves, star anise, cinnamon stick and fennel seeds in a heavy-based frying pan on medium heat. Heat through for 1-2 minutes until the spices are fragrant. Add the nutmeg, paprika and sumac and heat for a few seconds. Be careful not to burn the spices. Transfer to a grinder.
  2. Process until a powder is formed. Pour into a bowl and mix in the ginger, salt, garlic, coriander, lemon juice and oil. Mix well.
  3. Place the lamb in a large plastic bag. Add the marinade and move the meat around so it is evenly coated. Seal then refrigerate for 24 hours, turning occasionally.
  4. Return the meat to room temperature. Preheat the oven to 170C. Place the lamb in an oiled roasting pan with as much of the marinade as possible. Roast for 1½hours then add a cup of hot water to the pan. Cover the lamb with foil and continue roasting for another hour or until tender. Remove from the oven and rest for 10 minutes before carving.
  5. Great served with spicy roasted carrots and plain yoghurt combined with chopped mint.

To make spicy roasted carrots

  1. Toss the carrots in a little olive oil in a roasting pan. Sprinkle with cumin seeds and coriander. Season with salt and pepper.
  2. Roast at 180C for 25 minutes or until crisp-tender. Drizzle with a Tbsp of pomegranate molasses and sprinkle with sliced almonds.

More roast meals from Jan

The lamb in the recipe above is served with spicy roast carrots drizzled with a little pomegranate molasses. Try these other recipes which make use of that bottle in your pantry:

Watch the video: Knusprige Ente mit Gemüse Rezept. Tams Cooking (June 2022).