Serves 2
Ingredients for the tomato orzo -
2tbsp olive oil
½ onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
½ tin Passata
100g Orzo pasta, cooked as per packet instructions
Ingredients for the prawn and chorizo stir-fry
2tbsp olive oil
12 Tiger prawns
½ ring cooking chorizo, sliced
100g beansprouts
2 spring onions, sliced on the slant, quite thick
½ tsp fresh ginger, peeled and chopped
1 red chilli, sliced with seeds in
1 green chilli, sliced with seeds in
25g baby spinach
1 lemon, juiced
Ingredients for the herb breadcrumbs
3tbsp panko breadcrumbs, lightly toasted until golden brown in colour
1 lemon, zested
1tbsp chives, chopped
Few leaves of coriander
1tbsp olive oil
Method for the tomato orzo
Sweat the onions and garlic in a little olive oil until soft, no colour.
Add the passata and reduce to a thick sauce.
Mix in the Orzo pasta and season with salt, pepper and olive oil.
The Orzo should be nice and moist, just cooked and coated in tomato sauce.
Method for the prawn and chorizo stir-fry -
Heat a little olive oil in a pan and quickly sauté the prawns and slices of chorizo.
Add the bean sprouts, spring onions, ginger and sliced chillies then add the spinach and wilt down for a few seconds.
Squeeze in a little lemon juice.
Method for the herb breadcrumbs - Simply mix all the ingredients together, season with salt and pepper.
To serve
Spoon the Orzo into 2 warm bowls, spoon over the stir fry and garnish with the herb breadcrumbs.
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