*Cajun Prawns

This is such an easy recipe and can be added to skewers, served at a BBQ, or will a selection of grilled meats. They would be great with a spicy tomato dip too.....(now that's an idea, I will have to russle up a recipe). But, I have placed a recipe for a cajun style rice below, and they are lovely with this and some corn-on-the-cob smothered with butter.


YOU WILL NEED FOR TWO PEOPLE
2 tsp cajun spice
juice from 1 small lime
1 1/2 tsp honey
1 tbsp oil
220g pack large prawns
METHOD
Place the spice in a small bowl, add the lime juice and mix well, add the honey and blend with the liquid. - Heat the oil in a pan, add the spice mix, then straight away add the prawns. - Cook on a medium-low heat. - The sauce will thicken and caramalise, you need to wait till the sauce is reduced, the prawns are coated and becoming sticky with the thick spice mix (this will take 4 or 5 minutes). - Be sure to scrape the sticky spice from the pan and add it to the plate. - Serve as above.

Spiced Cider

This is a great winter warming recipe. It can be cooked up for bonfire night, Christmas, or similar occassions.









YOU WILL NEED
1 ¼ litre apple cider, non-alcoholic
2 sticks of cinnamon
6 green cardamom pods, crushed
1 pinch allspice (pimento)
1 tsp brown sugar
1 pinch freshly ground black pepper
1 dash fresh lemon juice
METHOD
1.
Heat ingredients in a large saucepan over medium heat and bring to a simmer.
2.
Reduce heat and cook for 15 minutes to allow the spices to infuse their flavour.
3.
Strain and serve warm.
4.
Cider can be kept warm over low heat.

Spiced Lemon Pickles

Preserved lemons can be sliced, chopped or minced to be used in dishes. They are used alot in Moroccan dishes such as tagines and also go well with chicken, seafood, olives and rice.
YOU WILL NEED
9 large lemons
450g sugar
1/8 tsp salt
60 ml water
240 ml cider vinegar
1 cinnamon stick
1/2 tsp whole allspice
1 small piece of fresh ginger (1 inch)
4 or 5 whole cloves
6 sterilised jars
METHOD
1.
Wash the lemons well then dry. Cut them into quarters crossways.
2.
Mix the sugar, salt, water and vinegar together in a saucepan. Tie the spices in muslin or a cheesecloth and add to the liquid mixture and boil for 5 minutes.
3.
Place the lemon quarters into the boiling syrup and boil once more for 1 minute. Discard the spice bag. Pack the lemons into the jars, then cover with the hot liquid and seal immediately.