October, scares the hell out of me. It’s usually the time of year I have almost caught up with myself and paid off the last Christmas with my tax return and am contemptating starting the journey all over again. This year I havent even done my tax return, so I am in trouble deep. There will soon be Christmas decorations in the shop, mark my words. In the meantime I’ll try and enjoy October In My Kitchen as much as the whirlwind of September. I’m teaming up as usual, with Celia from www.figjamandlimecordial.com for a link up to all of the busy kitchens around the globe. If you’d like to see what others have been up to just follow the link.
Before I talk about this delicious Prawn, Lime and Coconut soup with Sea Spaghetti, I should show you a couple of the other things I have hanging around this month.
There’s been quite a few cakes coming and going through my kitchen as usual. Hopefully I will get enough time to include them in a post soon. I’ve seen some great sights including a woodfired pizza oven operating on the streets in Darlinghurst and met up with some of my most favourite bloggers at Eat Drink Blog 5 in Brisbane. It’s been a jam packed month.
I know I have used this Beetroot powder now in a number of recipes, but it really is a great colour and so very handy. It’s feeze dried and each 10gm serve is equivalent to 2.5 beetroots. You can add it to smoothies, icings, soups, dressings, risottos or anything else you might like to dream up. I’m told it’s good for you so I am feeling virtuous.
And what about these “hundreds and thousands” shortbreads . I’ve been making things with chia seeds. A packet of chia seeds and a packet of beetroot powder while a little expensive have gone a long long way. These shortbread almost made us feel like we were eating for our own good!
This next item is one I wanted to show you. It’s seaweed well, sea spaghetti. It’s most often found in the deep and often rough coastal waters of the Mediterranean. Sea Spaghetti grows in long, brown ribbons, and has quite a strong shellfish taste. Once soaked it can be used as a pasta or a noodle substitute or in salads. It goes well with mayonnaise and it’s a great vegetable tossed in olive oil or butter and works with other vegetables like mushrooms or greens. It’s quite special, rich in fibre and minerals, it has a high iron content and tastes a little like cuttlefish in texture and flavour. I’ve decided to use it as noodles in my Prawn, Lime and Coconut broth.
- ½ packet of sea spaghetti soaked for 2 hours.
- 500 gm prawns, peeled ( 500 gm before peeling)
- 1 small onion
- 2 cloves garlic
- 40 ml oil 2 tablespoons
- 1 bunch coriander (only the washed stalks and roots and a few leaves- set the other leaves aside)
- 2 cm piece of peeled grated ginger
- zest , finely grated of ½ a lime
- 60 ml lime juice (3 Tablespoons)
- 40 ml fish sauce (2 Tablespoons)
- 375 ml chicken stock (1½ cup)
- 250 ml coconut cream (1 cup)
- 100 gm snow peas
- ¼ teaspoon salt
- chilli ( optional)
- Roughly chop the onion and garlic and put them along with the ginger, lime zest, coriander and oil into a food processor and make a rough paste.
- Put the paste into a large bottomed pot and cook over a medium heat till fragrant and softened.Don't allow it to stick or burn
- Add the stock and coconut cream. Bring up to a simmer and start to season. Add the fsh sauce and lime juice and taste for salt. If it needs salt add a little. Stir in the Prawns and snowpeas and as they just start to turn pink add the seaweed to warm through. Don't cook too much
- stest for seasoning. It may need more salt or lime juice,
- Serve with Chilli and corriander leaves
I recieved Sea Spaghetti to try from The Essential Ingredient. You can buy Sea Spaghetti online or at their stores for $13.50.
Woodfired pizza on the street by Aperitivo Risterante at a function in Darlinghurst.