The clocks have officially sprung forward, bringing some much-needed sunshine and marking the beginning of Ravish’s Springtime Recipe Collection.
For those looking to spend more time enjoying the garden and less time in the kitchen, without sacrificing flavour, we look to Culinary columnist and Executive Chef, Paul Watters, to share his Prawns and black rice with tenderstem broccoli, delicately scented with lemon pepper, an ideal dish for some al fresco dining.
Ingredients
2 cups of black rice (available in all good stores)
1 tablespoons of lemon pepper(available in all good stores)
8 prawns
8 tenderstem broccoli heads
2 tablespoons of rapeseed/olive oil
1 tablespoon of butter
Method
This dish is incredibly easy to make and guaranteed to impress your guests or any food enthusiasts you have over for dinner.
Start by bringing a pot or medium-sized pan of salted water to a boil. Once boiling, add the rice and cook for 20 minutes, stirring occasionally. While the rice cooks, take another pot or pan, add a pinch of salt, and bring to a boil. After the rice has been cooking for 15 minutes, add the broccoli and cook for a few minutes before draining.
Next, heat a frying pan with oil, add the prawns, and cook for a few minutes until they’re ready. Once the rice is done, drain it and return it to the pot or pan. Stir in the butter, season with salt and pepper, and mix thoroughly. To serve, arrange the rice on a large plate, top with broccoli and prawns, and finish by sprinkling lemon pepper over the top.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
