At Home with Marco Pierre White 2011 - (Page 51)
| SMART COOKS|
COMFORT FOOD
If our cover recipe has grabbed your attention, you can whip it up at home in no time!
This delicious dish combines the freshest of green vegetables with sweet prawns and can be thrown together in no time so you can be wol ng it down soon after you’ve walked in the door.
Autumn
SPICY PRAWN LINGUINE
Serves 4 You will need: SERVE THIS ● 350g linguine ● 200g shelled fresh or frozen peas DISH WITH ● 200g runner beans, trimmed and A HUNK OF finely sliced CRUSTY GRANARY ● 200g mange tout BREAD TO SOAK ● 1tbsp olive oil UP THE JUICES ● 1tbsp butter ● 3 cloves of garlic, finely chopped ● 400g raw, shell-on prawns, peeled with the tails left on ● 2-3 fresh green chillies, deseeded and sliced lengthways ● 300ml double cream ● Parmesan cheese, to taste ● Salt and freshly ground black pepper, to taste ● 2tbsp picked fresh herbs, parsley, coriander, chervil, to garnish
Bring a large pan of salted water to the boil, add the linguine and cook for 10-12 minutes, until the pasta is al dente ( rm but not hard). While the pasta is cooking, place the peas and beans in a pan of boiling, salted water. Cook for 3 minutes. Add the mange tout to the boiling beans and peas and cook for a further 30 seconds. Strain and refresh both the peas and beans by placing in some cold water. Heat the oil and butter together in a large frying pan, add the garlic and cook over a moderate heat for 30 seconds, stir in the prawns and chillies and cook for a further 4 minutes, stirring constantly. Add the peas, runner beans and mange tout to the pan and pour over the double cream. Season with salt and pepper and cook for 3 minutes, until the cream starts to bubble. Strain the linguine and transfer to the frying pan. Grate over the Parmesan cheese, to taste, sprinkle over the fresh herbs and adjust the seasoning. Toss all the ingredients together to ensure that the pasta is well coated in the creamy sauce. Transfer everything to a warmed serving bowl and tuck in immediately. ✱
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RECIPE: JUDY BASTYRA | PHOTOGRAPH: PHOTOLIBRARY.COM
OCTOBER 2011 | 051
http://www.PHOTOLIBRARY.COM
Table of Contents for the Digital Edition of At Home with Marco Pierre White 2011
EDITOR’S LETTER
HELLO FROM MARCO
NOTEBOOK
DIARY DATES
SEASONAL FARE
MUG SHOT
WIDGET WATCH
SUNDAY LUNCH
MODERN DAY MARCO
MASTERCLASS
IN THE KNOW
COMFORT FOOD
GO GLOBAL
THE FAME GAME
A GLASS AND A HALF
ECO EATING
FANCY A PINT?
BOOZY BITES
TICK-TOCK TUCKER
CUISINE BY COMPASS
LAY THE TABLE
THROW THE PERFECT PARTY
MARCO’S MENU
PRAWN POWER
CHOCS AWAY
COCKTAIL O’CLOCK
BOTTOMS UP
BOOK THE BEST TABLE IN TOWN
THE GREAT WHITE GALLERY
WILD WITH MARCO
FOOD FADS
COMING SOON
RECIPE ROUND-UP
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