ShareDish is about passion for food, and sharing the things you like. Maybe even with a recipe. The second ShareDish Wednesday took place last week. Here’s an look back on the wonderful dishes shared. Be sure to join us for ShareDish Wednesday 3, on 7 March. Theme to be revealed on Twitter and of course the ShareDish Facebook page.
For the second ShareDish Wednesday I made Crispy Fragrant Jumbo Prawns, a recipe from Jamie Oliver’s Cook with Jamie book. They’re delicious, and super easy to make.
First, you get some nice big tiger prawns. Fresh, of course.
For the crispy, fragrant jacket, you need to have some bread crumbs, and mix some lemon zest, grated parmesan, fresh coriander and a bit of olive oil into it.
When you have that, you can let it work a bit. In the mean time, you can clean the prawns. Chop off the head, remove the scales (I leave the last bit and the tail on), and cut open the back to remove the little intestine that’s there.
To coat the prawns, you need something to make the bread crumbs stick. In the original recipe, it’s egg. I added a bit of milk to that before whisking it, to keep the end result a bit more moist.
Take the prawns by the tail, pull them through the egg/milk mix and then through the bread crumb mix. Put them on an oven tray covered with baking paper.
Bake them in the oven (at aboout 200º C) until they look ready. Pink tails and a golden jacket. It will take about 10 minutes.
Recently I rediscovered the joy of making my own pasta, and decided to make use my pasta machine more often in 2012. To be honest, I made some mistakes, but the end result was still quite tasty. The biggest issue with my mushroom raviolis was that the pasta was too thick. Anyway, I thought this was a good dish to use for the New Year theme of the first #ShareDish Wednesday.
Making pasta is quite easy. You have to get the right flour, add an egg for every 100 grams and knead it into a nice and smooth dough. Then let it rest for a bit in the refrigerator. Take it out and use parts of it to roll them into thin sheets with the pasta machine.
For the filling of my raviolis I used some portobello mushrooms, which I cut up in small pieces, and I stir-fried these with some onion, garlic, bacon and chili. This I put in small piles on one sheet of pasta, and then covered it with another one, pressing the sheets together in the spaces between the piles of filling.
Then I cut the raviolis into separate pieces. Simply using a knife this time. I made rather big ones, because I did not want to cut the portobellos to finely. You can also use a shape or a special ravioli cutter of course. I made sure the edges were tightly pressed together, so that they wouldn’t come loose during the cooking.
The raviolis were then put into some boiling water for a few minutes. You can see when they’re ready, because they turn nicely pasta-white. But if you make enough, you can of course also try one to see when they’re done. I served the raviolis with stuffed pork tenderloin and grilled green asparagus.
As 2011 is drawing to a close, Françoise Lin and I are working on a great new project for 2012: #ShareDish. Being passionate home chefs, foodies and travelers, we thought it a great idea to create a monthly forum, on which people can share their dishes.
Every first Wednesday of the month will be #ShareDish Wednesday. We will set a theme, and ask you, our fellow food lovers, home chefs and travelers, to make a dish that fits the theme, take a photo of it, and share that photo (plus the recipe, of course) through Twitter or Facebook. Obviously, you can use earlier work, especially if you have blogged about your creations before, and don’t hold back: you can share as many dishes as you like.
For those that feel less comfortable in the kitchen: you’re welcome to join in with dishes you have enjoyed, but which are made by others.
Oh, and before I forget: make sure the photos and recipes you share are your own, or give credit to the source.
The first #ShareDish Wednesday will be on 4 January 2012, with the theme ‘New Year’. We thought it fits nicely with the time of year, and a new project. Any types of dish photos are welcome, whether it is a traditionally French Galette des Rois, or a dish you made for the first time. Feel free to interpret the theme as it inspires you! Françoise and I will be hosting the first #ShareDish Wednesday, but if you want to join us next time, let us know. We can use your help.