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
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.
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.
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