Lisa's Lemony Kitchen

Making my mother-in-law's clear chicken soup with peanuts and lotus roots.

Be it Eid, Chinese New Year, or soon Christmas (for those celebrating), we, most of the time, over-eat and indulge ourselves in rich fatty food and sweet desserts.

This humble, easy-to-make Chinese soup is light and comforting, especially after the festivities.

Have a great week :)

If you try this, then let me know :)
Lisa <3

Lisa's Lemony Kitchen

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Daily digest for Jono & Jules do food & wine, on 2 December 2024

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Pilaf with Prawns & Feta

By jonoandjules on 1 December 2024

Prawns actually pair very well with feta, which is always a bit suprising to us. It's nice to have a lighter dish amongst all the winter soups and stews.

Wine Suggestion: we think this suits a white grown somehwere around the Mediterranean, like tonight's choice of the Hatzidakis Santorini Cuvée 15, a wonderfully fresh and complex Assyrtiko with honeysuckle and herbs on the nose followed by a textured, almost salty palate.

Prawn & feta pilaf - serves 4

225g basmati rice
15g unsalted butter
2 tbsp olive oil, plus a bit extra to
1 onion, finely chopped
1 clove of garlic, crushed
275g tomatoes, deseeded and roughly chopped
a big bunch of dill, chopped
a big bunch of flat leaf parsley, leaves chopped
a handful of mint leaves, chopped
400ml fish stock or light chicken stock
350g raw prawns, shelled and deveined
juice of ½ lemon, plus lemon wedges to serve
55g black kalamata olives, pitted and roughly chopped
75g feta cheese, crumbled

Rince the rice in a sieve under cold running water until the water runs clear. Leave to soak for an hour if you have the time, then rinse again.

Heat the butter and 2 tbsp of olive oil in a saucepan and cook the onion until it starts to soften. Add the garlic and tomatoes and continue to cook, stirring now and then, until the onion is cooked and the tomatoes have softened. Stir in the rice and half the herbs, season well, then pour in the stock and bring to the boil. Boil hard until the rice starts to look pitted, with little holes in the service and it seems like the liquid has disapeared.

Wrap a clean tea towel around the lid of the pan and cover the pan. Reduce the heat to low and leave to cook for 20 minutes.

When the rice is almost ready, dry the prawns on kitchen paper and quickly sauté in a little olive oil over a high heat. Squeeze over the lemon juice and season with black pepper and salt.

When the rice is cooked, fork through the olives, remaining herbs and lemon juice with a good glug of your best extra virgin olive oil. Transfer to a serving platter, then scatter over the feta and mound the prawns on top. Drizzle again with olive oil and serve with lemon wedges.

(Original recipe from Crazy Water, Pickled Lemons by Diana Henry, Aster*, 2024.)