I have to admit to you all that I am becoming very annoyed with a family member close to my heart. Everything I want to cook he just doesn’t eat. I’m sick of working around his long long list of dislikes.
I am not sure what to do about it. Sometimes I just cook things that he never eats. Someone else would probably love to eat some of my delicious food….and sometimes they do. But I just don’t have time to keep putting them in the car and driving them round the neighbourhood like a small lost child.
Why has this happened to me?
I had a small win this week when he took a nibble of the Summer Prawns with Hot Lover Sauce and declared it very nice….if only he were hungry. Suffice to say I feasted on Prawns and had no regrets or leftovers. I’d imagine it is a recipe for two at other times.
So what you may ask is a Hot Lover Sauce?. Ok it’s a sauce that was sent to me by Roza’s Gourmet Sauces. I wanted to write a recipe with a couple of their products because they are going to feature it on their website. I found it hard to find a flavour I wanted to cook with that he might like. So, I chose this Hot Lover Sauce that I cooled down with coconut cream.
I am sure you will love it
After all, this is the quickest tastiest recipe you could have for any week night….or even if you had someone over. I don’t often use pre-made ingredients but sometimes you find good ones like these that are fresh, preservative free and gluten free. Years ago, as a food buyer, I met Rosa at a food show and I stocked them in the store so people could see how fresh and natural they were. Roza was a lot like me, in that she loved cooking, she had a real passion for it and after being continually asked for her recipes, she started selling jars of fresh sauces from home in 1991. This grew into a lot of sales and she eventually had to move into commercial premises. She was a pioneer in the fresh sauce market, especially in Queensland where her daughter, the lovely Jasmin, now runs the business. There are more than 40 sauces and condiments mostly made sugar free by using honey in place of sugar to sweeten. There are lots of vegan and dairy free options too, ok, enough of my blabbing because here come the prawns.
So if you can imagine the sauce I am using contains tomato, onion, bush honey, white vinegar, garlic, olives, gherkins, habanero, ginger, basil and curry powder; it works so beautifully with rice and coriander and takes a mere whisper of a minute. You will have sauce left over to use on steaks burgers, sandwiches or even mixed with mayonnaise to make another dressing.
- 500 gm (1.1 lb) peeled fresh ( Australian) Prawns
- 1 onion sliced thinly
- 4 Tablespoons oil
- 250 gm ( ½ lb ) Sugar Snap peas or snow peas or beans- (cooking times will vary)de-strung
- 3 Tablespoons Hot Lovers sauce
- ½ cup of thick coconut cream ( Kara - a thickened cream, is perfect if available)
- 2 Tablespoons chopped roots and stem
- ½ cup of coriander leaves
- Cook Jasmine rice and set aside. Have everything ready to cook the Prawns.
- Heat the fry pan nice and hot and add the oil and the onion and toss till just starting to wilt.
- Turn down just a little and add the prawns, peas and chopped coriander stem and roots. Toss around for barely a minute then add the Hot Lover sauce and coconut cream
- Stir gently till the prawns start to turn pink. The peas will cook just enough to be crispy and blanched. Don't let it cook on a high bubble. This will burn and reduce the sauce too much and overcook the prawns. When they are no longer transparent they are cooked.
- The cooking should take about 6-8 minutes.
- Toss through the coriander leaves and serve with rice and extra hot sauce.
I was supplied with a jar of Roza’s Hot Lovers Sauce to write this recipe. For stockists and more information on products visit, The Website