Prawns in Pernod

With two little ones sucking a lot of time but still wanting to spoil hubby with tasty meals, i am looking for fast dinners with a big impact of flavour and are healthy too.  Using the Pernod with the prawns works perfectly and i found marinated the tomatoes too which were divine.  Using Pernod leaves a lasting aromatic taste in the mouth. Ottolenghi has once again come through with these full of flavours dishes.   I love how effortless fresh and tasty all the recipes are turning out and i am a huge fan of herbs and i think i may need to extend the herb plot next year to keep up with the cooking. 

Ingredients 

4 big red tomatoes skinned, deseeded and chopped.

Prawns enough for 2 deveined

knob of butter

20g chopped chiritzo

1/2 dried chilli flakes

50g kalamata olives stoned

3 cloves of garlic

handful of chopped parsley

20ml Pernod

  

Melt the butter add the chiritzo, prawns and cook for 2 mins shaking the pan.
Add the tomatoes, chilli and olives cook for 2 more mins.
Add Pernod carefully so not to flame and cook off the alchole for 1 min then toss in the garlic and herbs serve right away.

I served the prawns with butter beans in sweet chilli soy sauce, again fast and full of flavour.

Ingredients
1 tin of butter beans
3 cloves of garlic
1 red pepper chopped
4 spring onions chopped
40ml sweet chilli sauce
2 tbsp sesame oil
3 tbsp soy sauce
3 tbsp lemon juice
good handful of coriander chopped
good handful of mint chopped
salt and pepper

place the beans, spring onions, pepper and herbs in a bowl and toss together
smash up the garlic with pestle and morta add the salt and pepper sweet chilli, soy, lemon and sesame and pour over the beans and re toss, easy peasy.