Citrus Marinated Prawns with Avocado
recipe has been reproduced with the kind permission
of Genevieve McGough. Genevieve is a chef in
Auckland New Zealand with fifteen years experience in
professional cookery. She has her own web site called
Cuisine where every dish is created by her.
asked what was her inspiration for the web site and
why her food writing differs from others, this is what
Genevieve had to say:
have spent many hours myself searching the internet
for recipe ideas and became tired of wading through
hundreds of recipes on huge sites just to find one worth
printing. I thought to myself why cant every recipe
be worth printing after all it isnt the volume
of recipes that give you a good culinary site, its
the quality. The other factor I thought was missing
was food photography. When chefs look through cookbooks
for inspiration, they often only look at the pictures.
This can be enough to inspire a new dish all by itself.
If you cant see the food you cant imagine
endeavoured to fill a gap by learning photography and
to write about food leaving out everything I dislike
about other food writers recipes."
read more and obtain more recipes visit Genevieves
it is possible to use plain short grain rice when making
risotto the end effect is not as good for the following
reason - the cheaper rice does not have the capacity
to hold as much liquid as arborio rice. This means the
end product will be more like a light fried rice texture
or the rice will overload with liquid and the granules
will fall apart. A properly made risotto using arborio
rice can hold a thick sauce with individually firm rice
this recipe there are two stages of cooking. After the
first stage, if the rice is rapidly cooled, it can be
chilled and reheated with the remaining wine and cream
when you are ready to serve. This cuts the preparation
time in half at the time of serving which is handy if
you have guests.
150g / 5 oz white onions peeled
1 garlic clove
1 tablespoon of cooking oil
400g / 14 oz arborio rice
600mls / 1 pint chicken stock
300mls / 1/2 pint white wine
1 ripe avocado mashed
90mls / 3 fl oz cream
12 king prawns
25mls / 1 fl oz or citrus infused olive oil
Sliced spring or green onion
1/2 chopped garlic clove
Salt and cracked pepper
the oven to 200°C or 390°F
the stock and 100mls or 3 1/2 fl oz of the wine to
a large pot onto a low heat with the oil to heat slowly.
the onions and the garlic as fine as you can and sweat
in the oil for around 5 minutes, be careful not to
brown them at all or the end result will be brown
in the rice then pour in the stock and wine and switch
the heat to high. Make sure it is actually simmering
when added, if it is to cold, you guessed it “brown
everything is in the pot and it has returned to a
simmer, place an airtight lid on top or cover with
foil and put in the oven for exactly 10 minutes.
when the time is up, if you are using the rice later
transfer to a deep tray and cool stirring occasionally
to ensure the granules are loose from each other.
serve simply heat the cream and the last of the wine
in a pot and when it simmers add the rice.
until the liquid has been soaked up by the rice then
lastly stir in the salt and the mashed avocado. Bring
back up to heat then serve immediately.
and gut the prawns then marinate in the above ingredients
except the salt and pepper overnight if possible or
for a minimum of 2 hours.
the prawns on a high heat for 2 minutes on each side
seasoning with the salt and pepper then switch off
the heat - they will finish cooking from the heat
of the pan.
can serve the risotto straight into a serving bowl
or a large spoonful on a plate in the centre can look
quite good. I used a small metal mould to shape the
rice. If you choose this technique make sure the rice
sits for at least three minutes in the mould so it
has a chance to set then it will be less likely to
garnished mine with parmesan, oregano leaves and citrus