Channel your inner chef with this mouthwatering prawn and seasoned rice recipe, perfect for lunch, dinner or a barbecue with friends. The prawns are inspired by a combination of Indian and Spanish cuisine: ‘prawn puri’ and ‘Gambas al Ajillo’ (Garlic Shrimp). The flavours in this dish are a perfect blend of sweet and savoury so even the biggest meat lovers will be satisfied! Here’s how:

Ingredients:

1 cup basmati rice, 200g  raw ‘easy peel’ Belizean prawns, 1 whole chopped onion, 3 chopped garlic cloves, 1/2 chopped ginger, 1/2 lemon, 1 tbsp chilli flakes, 1 tbsp garlic pepper, 1tbsp paprika, 1tbsp salt, 1 tbsp ground coriander, olive oil for frying and 1 tbsp butter for rice (optional)

Method:

Rinse and season the prawns with 1/2 of each seasoning and place to one side.

On a medium heat, fry together onions, garlic, ginger until clear adding the rest of the seasoning.

Next add the raw prawns and fry until their colour changes from blue to pink, while squeezing lemon juice into the pan. After cooking, ensure the prawns are piping hot.

For the rice, follow the cooking instructions listed on the packet and add 1 tsp garlic pepper, 1tsp salt and 1 tbsp butter (optional) for complimentary flavour.

To serve:

Serve the rice and any garnish on a plate, and place the prawns in a small bowl (their skins will need to be removed while eating- this can be a messy process!)

Bon Appétit

 

Growing fresh herbs, root vegetables and spices is a great way to add style and personality to your kitchen as well as making sure you know where the food you eat really comes from. If you don’t have a garden don’t be disheartened as you too can grow your own fresh veggies and herbs (most can be bought ready to plant in your local supermarket). I’m going to show you some great ways to recycle root veggies and create your own green space for fresh herbs and root veggies in your kitchen.

 

Regrow your scraps of green onion by placing the roots in water and changing the water every couple of days. To take the element of recycling even further, you can use old tea-light/candle holders or acrylic storage to keep your sprouts looking stylish.

Make the most of your celery scraps by leaving the large root in water. Green leaves will begin to grow which can be used in soups or salads for extra flavour. To regrow the sticks, place your celery root back into soil in a small pot. The same can be done with garlic, and the sprouts can be used in a stir fry or salad.

Save your chilli seeds! Replant them in soil, or a damp paper towel/cotton wool (to help germinate) and water regularly. Once your sprout turns into a little plant, place it in a larger pot and watch it grow. Chilli plants are self pollinating so will produce chillies in your kitchen. The photo below is a few of the Chilli plants I’ve grown from the seeds in the photo above. It really works!

This can be inexpensive, I’ve recycled my acrylic nail lacquer storage to regrow carrot greens (by cutting the tops off carrots and leaving them in water). You can also recycle old containers, water bottles, egg shells/cartons, jam jars and much more to give your green space a personal touch.

 

  
Creator: SMF
Photographer: SMF
Editor: SMF

As we know, eating well and keeping a balanced diet is great for maintaining good health (as well as assisting in the production of healthy hair, skin and nails) but being a student, or someone who is often bombarded with timely commitments means that healthy eating can sometimes be hard, so I wanted to give you a quick tutorial on how to cook something quick, delicious, affordable and healthy. Steak and chips is a favourite amongst (excluding veggies, sorry guys- veggie tutorial coming soon!) but can be quite pricey depending on where you like to eat. Here’s my more affordable, healthier take on steak and chips:

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It doesn’t stop there, if you’re feeling experimental why not add more vegetables or swap in your potato wedges for sweet potato ones instead? The possibilities are indeed endless!

Hope you enjoyed,