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Category: Recipes


Sautéed Prawns

Sautéed prawns are a delicious and versatile seafood dish that can be enjoyed as an appetizer, main course, or even as part of a tapas spread. With their delicate texture and sweet, briny flavor, prawns are the perfect ingredient for sautéing. This cooking technique involves quickly cooking the prawns in a hot pan with a little bit of oil and butter until they turn pink and slightly caramelized. In this article, we will guide you through everything you need to know about sautéing prawns, from the best ingredients and preparation methods to serving suggestions and tips for achieving perfectly cooked prawns every time.

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Introduction to Sautéed Prawns

Sautéed prawns are an easy and delicious dish to add to your dinner rotation. Whether you’re an experienced home cook or just starting out, sautéed prawns are a great way to add some seafood to your diet without breaking the bank or spending hours in the kitchen. With just a few simple ingredients and some basic cooking techniques, you can have a tasty and impressive dish on the table in no time.

What are Sautéed Prawns?

Sautéed prawns are fresh prawns that have been cooked quickly in a pan with oil and butter. They are usually seasoned with salt and pepper and can be flavored with garlic, lemon, herbs, or other ingredients. Sautéing is a simple and fast cooking technique that involves cooking the prawns over high heat in a shallow pan until they are golden brown and cooked through.

Why Sautéed Prawns?

Sautéed prawns are a great option for a quick and easy weeknight meal. They are also a great choice for entertaining guests or for a special occasion dinner. Prawns are a good source of protein and are low in fat and calories, making them a healthy choice for those watching their diet. They are also very versatile and can be served with pasta, rice, or as a standalone dish with a side of vegetables.

Ingredients for Sautéed Prawns

Fresh Prawns

When it comes to sautéed prawns, fresh is best. Look for prawns that are firm, with a shiny and translucent shell. Avoid any that are gray or have black spots, as these are signs that they are not fresh. If possible, purchase prawns with the heads still on, as this adds extra flavor to the dish.

Oil and Butter

To sauté prawns, you’ll need a combination of oil and butter. The oil helps to prevent the butter from burning and also helps the prawns to cook evenly. Use a neutral-tasting oil such as vegetable or canola oil, combined with unsalted butter.

Seasonings and Flavorings

Sautéed prawns are usually seasoned with a combination of salt and pepper, but you can also add other flavors such as garlic or lemon zest. Fresh herbs such as parsley or basil can also be added for extra flavor.

Preparing Prawns for Sautéing

Cleaning and Deveining Prawns

Before sautéing the prawns, they need to be properly cleaned and deveined. To clean them, rinse them under cool water and pat them dry with paper towels. To devein them, use a small sharp knife to make a shallow cut along the back of the prawn, then use the tip of the knife to remove the dark vein. Rinse the prawns again under cool water.

Sizing the Prawns

Prawns come in different sizes, so it’s important to choose the right size for your recipe. Large prawns are best for sautéing, as they cook quickly and have a nice texture. To size the prawns, count how many you need per serving and then weigh them to ensure that they are all the same size.

Marinating the Prawns

Marinating the prawns is optional, but it can add extra flavor to the dish. To marinate, mix together your desired seasonings and flavorings with the prawns in a bowl. Cover and refrigerate for at least 30 minutes or up to an hour before cooking.

Step-by-Step Guide to Sautéing Prawns

Choosing the Right Pan and Heat Setting

To sauté prawns, use a non-stick pan or a cast iron pan. Heat the pan over medium-high heat until it’s hot, then add the oil and butter. Once the butter is melted, add the prawns.

Sautéing the Prawns

Once the prawns are in the pan, allow them to cook for 2-3 minutes on each side until they are pink and opaque. Be careful not to overcook them, as this will result in tough and rubbery prawns.

Adding Flavor and Finishing the Dish

Once the prawns are cooked, remove them from the pan and set them aside. Add any additional flavorings such as garlic butter or herbs to the pan, and cook for 1-2 minutes until fragrant. Add a splash of white wine or lemon juice to deglaze the pan, scraping up any brown bits from the bottom. Drizzle the sauce over the prawns and serve with your choice of sides. Enjoy!

Serving Suggestions for Sautéed Prawns

Sautéed prawns are a versatile and delicious dish that can be enjoyed in a variety of ways. Here are some serving suggestions to make your meal even more satisfying:

Pairing with Side Dishes

Sautéed prawns pair well with a range of side dishes. For a light and healthy meal, try serving them with a garden salad or steamed vegetables. If you’re in the mood for something heartier, consider pairing them with garlic butter rice, roasted potatoes, or a creamy risotto.

Plating and Presentation Ideas

Presentation is key when it comes to sautéed prawns. To make your dish more visually appealing, try arranging the prawns on a bed of greens or placing them on a colorful plate. You can also garnish with fresh herbs like parsley or cilantro, or sprinkle with lemon zest for a pop of citrusy flavor.


Whole Grilled Corn-Fed Chicken

Whole Grilled Corn-fed Chicken

Whole grilled corn-fed chicken is a classic dish that is perfect for any outdoor gathering with family and friends. It is easy to prepare and can be a real crowd-pleaser when cooked to perfection. Grilling a whole chicken can seem like a daunting task, but with the right tips and techniques, you can create a juicy, flavorful, and tender meal that is sure to impress your guests. In this article, we will guide you through the process of preparing and grilling a whole corn-fed chicken, along with tips on how to serve and pair it with delicious sides and drinks. Let’s get started!

Introduction to Whole Grilled Corn-fed Chicken

If you’re looking for an impressive and delicious meal to serve to your family or guests, look no further than a whole grilled corn-fed chicken. Not only is this dish visually stunning, but it’s also packed with flavor and nutrients. In this article, we’ll explain what makes a corn-fed chicken unique, the benefits of grilling a whole chicken, and share tips on preparing and grilling a whole chicken on a charcoal grill.

What is a Corn-fed Chicken?

Corn-fed chickens, as the name suggests, are birds that are primarily fed corn as part of their diet. As a result, they tend to have a more tender and flavorful meat compared to chickens that were given a less specialized diet. Corn-fed chickens are also typically larger than their counterparts, making them perfect for grilling and feeding a crowd.

Benefits of Grilling a Whole Chicken

Grilling a whole chicken is a great way to cook a flavorful and juicy bird without having to worry about drying out specific parts of the chicken. Additionally, grilling a whole chicken is perfect for feeding a group of people and makes for an impressive centerpiece on the dining table. Plus, the smoky flavor from the grill is unbeatable!

Preparing the Chicken for Grilling

Choosing the Right Chicken

When it comes to selecting a chicken for grilling, it’s important to choose a bird that is fresh, plump, and has healthy-looking skin. Look for chickens that have been raised without antibiotics and hormones for optimal flavor and health benefits. It’s also a good idea to choose a larger bird so that it cooks more evenly on the grill.

Cleaning and Seasoning the Chicken

Before grilling the chicken, it’s important to clean it thoroughly and remove any excess moisture. Pat the chicken dry with paper towels and season it generously with your favorite herbs and spices. Some popular options include garlic, rosemary, thyme, and paprika.

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Marinating the Chicken

For even more flavor, consider marinating the chicken overnight in a mixture of oil, acidic ingredients like lemon juice or vinegar, and additional seasonings. This will help infuse the chicken with added flavor and tenderize the meat for a more succulent bird.

Techniques for Grilling Whole Chicken on a Charcoal Grill

Preparing the Charcoal Grill

To grill a whole chicken on a charcoal grill, you’ll need to set up both direct and indirect heat zones. Start by lighting a chimney starter filled with charcoal and dump the hot coals onto one side of the grill. Place a drip pan on the other side of the grill and fill it with water.

Indirect Heat Grilling Method

To grill the chicken using the indirect heat method, place the chicken on the side of the grill without the hot coals, breast-side up. Cover the grill and let the chicken cook for around 90 minutes or until an internal temperature of 165°F is reached.

Direct Heat Grilling Method

For a crispier skin and faster cooking time, you can also grill the chicken using the direct heat method. Start by placing the chicken on the side of the grill with the hot coals, breast-side down. Grill for around 5-7 minutes, then flip the bird and grill on the other side for an additional 5-7 minutes. Move the chicken to the indirect heat zone, cover the grill, and let it cook until it reaches an internal temperature of 165°F.

Precautions to Take While Grilling Whole Chicken

Ensuring Chicken is Cooked Thoroughly

When grilling a whole chicken, it’s important to ensure that it’s cooked thoroughly to avoid any risk of foodborne illness. Use a meat thermometer to check the internal temperature of the chicken, making sure it reaches at least 165°F in the thickest part of the bird.

Monitoring the Temperature of the Grill

To ensure that the chicken cooks evenly, it’s important to monitor the temperature of the grill throughout the cooking process. Keep an eye on the temperature gauge and adjust the vents as needed to maintain a consistent temperature.

Avoiding Flare-Ups on the Grill

Flare-ups can be a common occurrence when grilling a whole chicken, so it’s important to be prepared to handle them. Keep a spray bottle of water nearby in case of flare-ups and move the chicken to a cooler part of the grill if needed. Additionally, avoid piercing the skin of the chicken with a fork or tongs, which can cause juices to escape and create flare-ups.