Balance August 2018 - 31

TA S T E B U D S TA K E A T R I P

L AND & SE A

PRAWN AN D
PROS CIUT TO
L ING UIN E

On the table in the time it takes to
boil the pasta, this sense-inspiring
supper has all the flavour to evoke
the ambience of an Italian in Capri

Serves 2

Ask the Chef

A sense of the exotic
HelloFresh head chef and co-founder Patrick Drake
finds the answers to all your problems with food

WORDS: PATRICK DRAKE. PHOTOGRAPHY: DEBBIE BRAGG RECIPE PHOTOGRAPHY: JASON INGRAM

Q

'My other half
and I have such
beautiful meals
when we're away on
holiday, but we can never
make it taste as good once
we return home. What can
you suggest?'
Sarah, Wandsworth
It's pretty tough for a
microwave lasagna to live
up to an al fresco feast in
the wonderful surrounds
of Sardinia, but I've got some
tricks up my sleeve.
The American poet and
civil rights activist Maya
Angelou once said: "People
will forget what you said,
people will forget what you
did, but people will never
forget how you made them

feel". The same can be said
for that perfect holiday meal.
The food itself might
actually be quite forgettable,
but the feeling you had from
the overall experience is
what triggers the misty-eyed
nostalgia. So let's pretend
we're not serious adults for
one evening and play a bit of
make-believe.
What were you wearing
that night? Were you wearing
aftersun with a particular
fragrance? What wine were
you drinking? What music
was playing? What did the
plates look like?
By re-creating as many
of these sensory cues as
possible, and switching away
from your usual routine
(no more eating from the

packet!), you'll fire up those
same holiday neurons again
and completely change
the context (and perceived
flavour) of your dinner.
And the last trick in my
repertoire? Food always
tastes better when someone
else cooks it, so cut out this
week's recipe, leave it (not so
subtly) where your other half
will see it, and go put
your feet up... B

Win two HelloFresh boxes

Email or tweet your queries
for Patrick to hello@balance.
media or @BalanceLDN. If
your conundrum is chosen, you
could win two free boxes from
HelloFresh. Follow Patrick on
Instagram @patrickdrakechef

Ingredients
* 2 cloves of garlic
* ½ a mild green chilli
* 2 tbsps chives, finely chopped
* 300g linguine
* 1 vegetable stock pot
* 8 slices prosciutto
* 250g tiger prawns
* 3 tbsps crème fraîche
* ½ a lemon
1 Boil a large pot of water. Finely chop
the garlic, chilli and chives, then cut the
prosciutto into 2cm wide slices and the
prawns into three pieces.
2 Once the water is boiling, add the
linguine together with the vegetable
stock pot. Cook for around 10 minutes
(or until it's al dente), and keep this
stock to make the sauce later.

3 Heat 1 ½ tbsps of olive oil in a frying
pan and cook the chilli, prosciutto and
prawns for 2 minutes, then season.

4 When the prawns have just turned
pink, add the garlic. Continue to cook
for 1 minute, then add 4 tbsps of stock
from the pasta. Turn the heat to low,
add the crème fraîche and ¾ of your
chives and simmer until the sauce is
thick and velvety.

5 Drain the pasta and add it to your
sauce. Squeeze over a good splash of
lemon juice, and toss in the pan or stir
with a spoon to combine everything.
6 Sprinkle over the remaining chives
and tuck in.

PAT R I C K

TAKE S
YO U BACK

AROMA THERAPY

Smell is the strongest
memory trigger, so try
to recreate holiday
fragrances at home

CUE THE MUSIC

When you're on holiday,
use Shazam to identify
and save the music you
loved in the restaurant

TASTE TEST

Ask waiters for the
recipe and buy any
speciality ingredients
locally to take home

August 2018 BA LA N CE

31



Table of Contents for the Digital Edition of Balance August 2018

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