*A vividly coloured and flavour packed summer dish, this is ideal for entertaining on weekends (or long weekends). The potatoes are golden crispy and moreish while the prawns are given a burst of flavour from the herb rich salsa verde. Everything needs very little attention and the oven and food processor do much of the work. *
So Dear Reader, it has been almost two years since I started working out with my P.T. Nina. In that time I've exasperated her and in return I have become fitter and stronger (comparatively speaking). In actuality she tricks me into exercising and we spend much of the time talking about hot guys and shopping, two vitally important discussions and before I know it, our workout is over. She told me about a term that most of her clients (including me) turn to her for and that is "outsourcing motivation for exercise". I couldn't have agreed more.
When it comes to making dinner, I like to apply the same rule of thumb, that is, to outsource the work. This dish is a classic example where you outsource most of the work to the oven and food processor and you sit down watching the Golden Globes or the Oscars while your food cooks behind the scenes. There isn't actually that much that requires attention I promise.
I bought some prawns one day and I also had some potatoes and herbs that needed using. They're not ingredients that you see that often together but I thought of perhaps doing a summery salad type of dish with prawns and golden roasted potatoes. The burst of flavour would come from a vivid green salsa verde.
Literally "green sauce" it is a often used condiment in European and Mexican cuisine used with seafood and vegetables. It is made with herbs, garlic and olive oil and is glorious in its flavoursome pungency. The one I made is closest to the Italian salsa verde as it doesn't contain mayonnaise. If you love bold, savoury flavours, perfectly cooked prawns and golden roasted potatoes then I urge you to give this a go. And I think this is just about perfect for Australia Day gatherings too!
So tell me Dear Reader, what are you making or serving for Australia Day? Do you outsource many things? And what tasks would you like to outsource if you could?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Prawns, Salsa Verde & Golden, Crispy Potatoes
An Original Recipe by Not Quite Nigella
Preparation time: 10 minutes
Cooking time: 55 minutes
Serves: 4-6 people
- 1kg/2.2lbs. baby/chat potatoes
- 2 tablespoons polenta
- 1/4 cup extra virgin olive oil (or melted goose/duck fat if you have it)
- 1kg/2.2lbs. prawns, peeled or leave unpeeled with heads on, your preference
- 2 tablespoons extra virgin olive oil
For salsa verde
- 2 cloves garlic, peeled
- 1 golden eschallot, peeled
- 1 tablespoons capers packed in salt, rinsed and drained
- 3 anchovies
- 3 tablespoons red wine vinegar
- 1 cup parsley (flat leaf)
- 1/2 cup fresh mint leaves
- 1/2-1 teaspoon mustard (depending on how you like it, we have a very hot mustard so I used 1/2 teaspoon)
- 1/2 cup extra virgin olive oil
Step 1 - Preheat oven to 220C/428F. Cook the potatoes in boiling water for 10 minutes. Drain and cut in half. Place the potatoes back into the pot and stir with the polenta and olive oil and place the lid on. Shake the pot vigorously with the lid clamped down to bash up the sides (this makes them extra crunchy). Bake in preheated oven for 30 minutes. Turn over the potatoes and then bake for 15 minutes.
Step 2 - When the potatoes have a few minutes to go, make the salsa verde. It's a matter of putting all the ingredients in a food processor and blending it for 30-40 seconds until smooth.
Step 3 - Once the potatoes are done, remove from the tray and place on the serving plate. Place the prawns on the same baking tray and drizzle with the two tablespoons of oil and bake for 5 minutes or until cooked through. They don't need long and cook very quickly.
Step 4 - Place prawns on top of the potatoes and spoon over the salsa verde.