Summer Rolls

Mushroom Summer Rolls | The Secret Life of Bee

Summer rolls are a firm favourite in our household. We love using seasonal fruit and veg in them and often some marinated salmon or tuna. I made these for the South African Mushroom Farmers’ Association and the mushrooms add some fabulous umami and great texture to the rolls. They are a winner all year round and a pretty darn delicious and healthy lunch, dinner or snack.

Summer Rolls

Ingredients:

For the mango dipping sauce:
1 large ripe mango
1 Tbsp rice wine vinegar
1 thumb size piece of ginger, peeled
1 chilli, seeds removed
1 lime, juiced
Pinch sea salt flakes
handful fresh basil leaves

For the rice paper rolls:
250g white button mushrooms
1 english cucumber, julienned
2 large red peppers, julienned
1 mango, julienned
3 carrots, julienned
handful fresh basil
12 rice paper rolls
sesame seeds, for topping/sprinkling

Method:

For the mango dipping sauce:
Place the peeled mango flesh, vinegar, ginger, chilli, lime juice and salt in a plastic jug. Use a stick blender to blend the mixture until smooth. Add the basil leaves and give it a last little whizz to break them up and distribute them throughout the sauce. Keep the sauce in the fridge until serving.

For the summer rolls:
Slice the button mushrooms very thinly using a mandolin or a sharp knife. Prep the rest of your veggies and lay them out on a tray.

Fill a deep edged baking tray with room-temperature water. Immerse 1 rice paper wrapper in the water for about 10 seconds. Pull it up out of the water, allow the excess to drip off and lay it flat on a clean work surface.

Place sliced mushrooms in two rows along the centre and just below the centre of the wrapper. Top with 3 to 4 basil leaves. Now place an even mix of the rest of your veggies along the bottom row of mushrooms. Leaving gaps on the side of the wrapper.

Fold the bottom of the wrapper over the filling, tightly tucking it in as you go. Fold in the sides and continue to tuck and roll until you have sealed the wrapper and have a neat cylinder. Place the summer rolls in between two clean and damp dish cloths. Repeat with the remaining wrappers and filling.

Slice summer rolls in half before serving on a platter. Sprinkle them with some sesame seeds and serve them alongside the mango dipping sauce.

Mushroom Summer Rolls | The Secret Life of Bee

Butter Bean Fish Cakes

It has become rather apparent that I need to change up the blog! I have some wonderful recipes that I constantly want to share but don’t really have the time to do a lengthy blog post. Bills and adulting… But then I figured for those of you that are after the recipe you really don’t care about my ramblings anyway! So things are about to get a lot shorter but definitely sweeter.

Butter Bean Fish Cakes

Butter Bean Fish Cakes

serves 4-6

Ingredients:

600g firm white fish fillets
2 tins butter beans, drained
1 handful fresh parsley, chopped
1 handful fresh dill, chopped
1 lemon, zest & juice
5 spring onions, finely sliced
sea salt & freshly ground pepper
100g panko bread crumbs
2 eggs, beaten
flour for dusting
olive oil
fresh lemon wedges and aioli to serve

Method:

Add drained butter beans to a large bowl and roughly mash the beans.

Place a colander into a pot with a few cms of water. Bring water to the boil.
Place fish in colander and steam for 5 minutes until just cooked through.

Flake the fish into the large mixing bowl with the butter beans.
Add the chopped parsley, dill, lemon zest, lemon juice, spring onions and season well with salt and pepper.

Form fish cakes into patties. Dust with flour, dip into beaten egg and then into panko crumbs. Double dip in the egg and crumbs for an extra crispy crust.

Place fishcakes on a lined and oiled baking tray and bake for 20 minutes at 200˚C until golden brown and crisp.

For the aioli:

2 egg yolks
2 cloves garlic, minced
1 lemon, juiced
1 tsp Dijon mustard
125ml canola oil
125ml extra-virgin olive oil
sea salt & freshly ground black pepper

Place the egg, garlic, lemon juice and mustard in a small jug.
Using an immersion blender, slowly add the oils one at a time and blend.
Finally season well with salt and pepper.

 

pumpkin puttanesca

Pumpkin Puttanesca | The Secret Life of Bee

I should probably say upfront this is a Puttanesca ish pasta. This little tart went a tad rogue. Well in my book the addition of a some smoked chipotle, shallots & olive caviar is hardly all that rogue but some peeps takes the classics very seriously. I was delighted so many people also love this classic combo and wanted the recipe after I made it on an insta-story the other night. Full disclosure- the husband does NOT!

Pumpkin Puttanesca | The Secret Life of Bee

The other blindingly obvious thing here is the bright orange pasta. Its a fabulous pumpkin noodle situation that allows me to pretend i’m enjoying a bowl full of carbs. You can of course make this with whatever pasta or zoodle your heart desires. Spaghetti being the classic choice for Puttanesca.

Pumpkin Puttanesca | The Secret Life of Bee

One of the reasons I adore this pasta ever so much is because you can always find capers, olives, anchovies and tomatoes in our household. Oh and an excessive amount of garlic. Like actually ludicrous. Vampires beware. These simple ingredients pack quite the punch when put together. No wonder Neapolitan prostitutes lead customers to their doors with this little number. Jokes.

This mighty combo also takes minutes to whip together and is utterly scrumptious. Do not salt it until the very very end IF necessary. You shouldn’t need to with all the salty goodness that goes into it, just lots of freshly ground black pepper is your friend here. Pepper and a generous glass of something delightful like a well chilled Pinot Noir to wash it all down.

Pumpkin Puttanesca

Serves 4

Ingredients:

  • 500g veggie noodles of your choosing or of course +- 400g dried spaghetti
  • Extra-virgin olive oil
  • 1 shallot, finely diced (or ½ red onion)
  • 4 large cloves garlic, thinly sliced
  • 8 anchovy fillets
  • ½ tsp red chilli flakes
  • ½ tsp smoked chipotle flakes
  • 100g capers, drained
  • 100g pitted black olives, chopped if desired
  • 2 x 390g boxes Italian crushed tomatoes
  • Fresh Italian/ flat leaf parsley
  • Freshly grated Pecorino Romano or Parmesan cheese
  • Freshly ground black pepper
  • Olive caviar for serving

Method:

Cook pasta according to package instructions until quite al dente as you are going to finish cooking the pasta in the sauce.

Meanwhile, combine a generous glug of olive oil with the onion, garlic, anchovies, red chilli and chipotle flakes. Cook over medium heat until the garlic is lightly golden and the anchovies are broken up into bits.

Add the crushed tomatoes and bring to a simmer. Simmer until the tomatoes reduce and the sauce thickens.

Add the capers and olives and stir to combine.

Using tongs, transfer pasta to sauce. If using vegetables noodles add them into the sauce now.

Cook, stirring and shaking the pan until the pasta is perfectly al dente, or the veggie noodles are tender. Stir in the freshly chopped parsley and season well with plenty of black pepper and taste for salt if necessary.

Serve straight away with freshly grated Parmesan or some crusty bread because carbs on carbs are the way forward in life.

And if you want to be a little bit extra a sprinkle of olive caviar is just the greatest thing ever on this delicious little number.

Pumpkin Puttanesca | The Secret Life of Bee

This isn’t a sponsored post but if you want to know where to find the delicious olive caviar I buy click HERE and then click HERE for the pumpkin noodles.

Pumpkin Puttanesca | The Secret Life of Bee

portabellini & bocconcini flatbread

portabellini & bocconcini flatbread | The Secret Life of Bee

This portabellini mushroom, pesto and bocconcini flatbread is a super speedy way to get something utterly delicious on the table. The meaty mushrooms add a fabulous umami punch and great texture. Tailor these as much as you like by playing with your favourite toppings and flavour combinations.

portabellini & bocconcini flatbread | The Secret Life of Bee

The husband and I have been steadily reducing our intake of animal products and meat specifically. So mushrooms have become a large part of our diets. They’re versatile, delicious and best of all cheap! So they really convince you never to want another piece of steak again. On top of that they’re just really good for you. So when asked by the South African Mushroom Farmers’ Association whether I wanted to take part in their #festivemushrooms campaign I said hell yes!

portabellini & bocconcini flatbread | The Secret Life of Bee

The brief was to come up with a yummy mushroom recipe using our local cultivated varietals. If you’re looking for yummy then look no further. This meal will very easily become a weeknight staple! Keep up to date with the #festivemushrooms campaign and follow the SAMFA blog for more delicious recipes!

portabellini & bocconcini flatbread | The Secret Life of Bee

Portabellini & bocconcini flatbread

Makes 2 large flatbreads

Ingredients:

2 flatbreads – homemade or store bought
500g Portabellini mushrooms
1 large white onion, diced
Fresh thyme sprigs
Olive oil for frying
Salt and pepper
150g Bocconcini mozzarella
Sundried tomatoes
Fresh baby herbs and leaves

For the pesto:
1 clove garlic
1 tsp sea salt
40g fresh basil leaves
40g fresh rocket
30g Parmesan cheese, grated
80ml extra virgin olive oil
Squeeze of fresh lemon juice

Method:

If you aren’t in a massive hurry to get lunch or dinner on the table then I suggest making the flatbread yourself. It’s deeply satisfying making dough with your hands and there’s something super duper rewarding about knowing you’ve made that baby from scratch. Also it really takes a couple of seconds to throw together.

I use a very simple flatbread recipe:
200g self-raising flour
250g full fat Greek yoghurt
1 pinch of salt

In a bowl mix together the yoghurt, flour and salt until it forms a dough.
Transfer dough onto a floured surface. Knead for a few minutes. Cut into 2 or 4 pieces depending on desired size. Cover with a dish cloth and allow to rest for 30 minutes.
Roll out each section of dough using plenty of flour to prevent sticking or tearing.
Cook the flatbread in a dry hot griddle pan. Cook each side for 2-4 minutes until golden brown and cooked through.

For the pesto:
Using a mortar and pestle, grind the garlic clove and teaspoon of sea salt into a puree. Scrape the garlic paste into a food processor for ease; add the basil, rocket, Parmesan and olive oil. Blitz until smooth. Finish with a squeeze of lemon juice and set aside.
For the flatbreads:
Sauté the diced onion with a drizzle of olive oil and a pinch of salt until gently caramelised. Slice the mushrooms and fry them in batches until golden brown. And a few sprigs of thyme as you fry each batch. Season well with salt and pepper and set aside to cool.

Preheat oven to 200C and move the rack to the upper shelf.

Brush flatbreads with the basil pesto. Top each one with half of the mushroom mix. Rip the bocconcini mozzarella into pieces and scatter over the mushrooms. Bake in the oven for 5 minutes until the cheese is bubbling and the flatbread is golden brown.

Top with pieces of sundried tomatoes, a few dollops of pesto and fresh baby leaves. Slice, serve and enjoy!

portabellini & bocconcini flatbread | The Secret Life of Bee

portabellini & bocconcini flatbread | The Secret Life of Bee

portabellini & bocconcini flatbread | The Secret Life of Bee

mushroom ragù tagliatelle with truffle oil

mushroom ragù tagliatelle with truffle oil | The Secret Life of Bee

Winter has me firmly in her clutches and comfort food is keeping me going. This mushroom ragù with truffle oil is exactly that. It’s rich and comforting and feels like a warm hug. I give this pasta a hefty dose of garlic and pepper. Mushrooms love pepper! And I finish it off with some crispy sage and Parmesan. It’s dead simple but utterly scrumptious.

mushroom ragù tagliatelle with truffle oil | The Secret Life of Bee

I like to mix my mushrooms up. I went to the farmer’s market on Saturday and found a gorgeous mix but you can use whatever you can get your hands on. Shiitake, king oyster and shimeji mushrooms all work beautifully in this dish. Just cook your mushrooms in batches if necessary. Mushrooms don’t like being in a crowded pan or they sweat- much like meat. So brown them a few slices at a time and then combine them all together at the end.

mushroom ragù tagliatelle with truffle oil | The Secret Life of Bee

I love a good truffle oil and this one from Lemcke is a lovely subtle truffle-enhanced oil. So it’s not one of those that over powers an entire dish. You can use a rather liberal amount and it really makes all the rich earthy mushroom flavours sing. I also made a fried egg using the oil and it was amazing.

Mushroom ragù tagliatelle with truffle oil

serves 4

Ingredients:

  • 600g mixed mushrooms, sliced
  • 2-4 Tbsp olive oil
  • 1 small onion, finely diced
  • 4 garlic cloves, crushed
  • 1 cup mushroom stock
  • 1/2 lemon
  • truffle oil
  • sea salt flakes
  • freshly ground black pepper
  • 500g fresh tagliatelle
  • handful fresh sage leaves
  • butter for frying
  • Parmesan for serving

Method:

Heat olive oil with a knob of butter and fry mushrooms in batches until golden brown. Set aside.

Heat some fresh olive oil in a pan and sauté the onions until soft. Add the crushed garlic, a knob of butter and return the mushrooms to the pan. Cook until the garlic smells fragrant. Add the mushroom stock and simmer until reduced by half. Season well with salt and pepper.

Meanwhile, cook pasta in a large pot of salted water until al dente. Drain and add pasta to the mushrooms. Toss well and squeeze over the juice of half a lemon.

In a small saucepan heat a few knobs of butter and fry the sage leaves until crispy. Drain on paper towel.

Serve the mushroom ragù topped with the crispy sage leaves, freshly grated Parmesan and a generous drizzle of truffle oil.

mushroom ragù tagliatelle with truffle oil | The Secret Life of Bee

mushroom ragù tagliatelle with truffle oil | The Secret Life of Bee

Truffle oil provided by the lovely folks from Lemcke

balsamic beets & goat’s cheese linguine

Balsamic Beet & Goats Cheese Linguine | The Secret Life of Bee

As our weather begins to cool comfort food is coming a knocking. Very few things say comfort to me more than a beautiful pasta. This linguine is just that while remaining light and fresh. Earthy flavours from the beetroot pair so well with the sweet acidity from the balsamic. Top that off with some super creamy goat’s cheese and it’s no wonder this combo is such a classic.

Balsamic Beets & Goats Cheese Linguine | The Secret Life of Bee

I used a mix of gorgeous red, golden and candy striped beets I picked up from the market but you can use whatever you get your hands on. As for the goat’s cheese you want the super creamy kind. I used Chavroux. It’s my achilles heel of the cheese world and if left alone at home with a tub of it i’ll just gobble it up with a spoon.

Market Day Produce | The Secret Life of Bee

Balsamic Beets & Goat’s Cheese Linguine

serves 4-6

Ingredients:

  • 500g wholewheat linguine
  • 8 medium beetroot- mixed
  • handful fresh thyme sprigs
  • 45ml olive oil
  • 45ml balsamic vinegar
  • 4 large shallots, sliced
  • 4 cloves garlic, crushed
  • 150g creamy goats cheese, best quality
  • sea salt flakes
  • freshly ground black pepper

To serve: Fresh baby leaves

Method: 

Preheat oven to 180˚C.

Wash and scrub the beets well. Cut them into quarters. Place on a baking tray lined with aluminium foil. Add the olive oil, balsamic vinegar, thyme and season well with salt and pepper. Toss to coat the beets. Cover with another layer of aluminium foil and roast for 45-60 minutes until the beets are tender and a knife can easily slip through their flesh. Remove from the oven and set aside.

Bring a large pot of salted water to the boil. Cook the pasta according to the package instructions until al dente. Drain and reserve 1 cup of cooking liquid.

In a large saucepan fry the shallots and garlic in olive oil until soft and fragrant. Season. Toss in the beets and all their cooking juices. Finally add the pasta and use the pasta water to loosen if necessary. Coat the pasta well with the sauce.

Finish with large dollops of goat’s cheese and some fresh baby leaves tossed in balsamic.

Serve with a cold glass of Krone Chardonnay Pinot Noir.

Balsamic Beets & Goats Cheese Linguine | The Secret Life of Bee

 

*Disclaimer: This utterly delicious vino was provided by the awesome folks from Krone

zucchini, kale & corn fritters – vegan & gluten free

zucchini, kale & corn fritters | The Secret Life of Bee

These fritters are the business. They’re delicious and jam packed with nourishing goodness. The husband and I have decided to go on a bit of a health kick/ will power experiment and i’m really enjoying making us lots of plant based meals. I made cashew nut mayonnaise the other night and it was a bloody revelation! Mayonnaise out of nuts! I was convinced it was going to be dreadful but the stuff is gold! I have a production line on the go now!

zucchini, kale & corn fritters | The Secret Life of Bee

Unlike many gluten-free vegan recipes out there I am going to be real with you. Nothing beats the binding power of wheat flour and eggs. So don’t expect this mixture to be your run of the mill fritter. You really have to coax these babies into submission. I mix the mixture by hand so that I can really squash the ingredients together and get the “flax eggs” evenly distributed. “Flax eggs” I hear you asking? What on earth? Well up until two weeks ago I had no idea that if you mix 1 Tbsp of flaxseed flour with 3 Tbsp of boiling water you’ll end up with a gloriously sticky egg like binding magic mixture. It’s rather splendid.

zucchini, kale & corn fritters | The Secret Life of Bee

Once you’ve shaped your fritters there will be a few reluctant pieces of corn, kale and bit of the mixture that just didn’t want to become a fritter. This is my absolute favourite part. Fry these little bits off at the end. Get them super crispy and then top your fritters with these little nuggets of joy.

Zucchini, Corn & Kale Fritters

serves 4

Ingredients:

  • 400g grated zucchini, about 3 cups
  • 125g fresh corn, 1 cob
  • 50g kale, a large handful
  • 1 x 400g tin organic lentils, drained and rinsed
  • 1/2 red onion, finely diced
  • handful fresh coriander, roughly chopped
  • 2 tsp crushed garlic
  • 1 tsp turmeric
  • 1 tsp chilli flakes
  • 2 “flax eggs”*
  • 30g coconut flour
  • sea salt & freshly ground black pepper
  • coconut oil for frying

*1 flax egg = 1 Tbsp flaxseed flour mixed with 3 Tbsp boiling water. Mix well into a sticky egg like paste.

Method:

Place grated zucchini in a colander lined with a tea towel. Sprinkle with a generous pinch of salt and massage the salt into the zucchini. Leave for 30 min.

Squeeze all the water out of the zucchini and place in a large bowl.

Slice the corn off the cob and finely slice the kale. Add this along with all the other ingredients except the flax eggs. Mix.

Make the “flax eggs”. Add them to the fritter mixture while still hot and mix them in. I find using your hands is the only way to go about mixing this homogeneously. Season the mixture well with salt and pepper.

Shape the mixture into fritters. I get 12.

Preheat oven to 180˚C.

Fry the fritters in coconut oil until crispy on both sides. Transfer fritters to a baking tray and bake in the oven for 10 minutes.

Serve with a dollop of coconut yoghurt, fresh coriander and a crunchy green salad.

zucchini, kale & corn fritters | The Secret Life of Bee

 

 

 

 

fig & goat’s cheese salad

Fig & Goat's Cheese Salad | The Secret Life of Bee

One of my favourite chefs on earth is Yotam Ottolenghi and the man can write a seriously good cookbook or ten. Plenty is a vegetarian filled masterpiece with an entire chapter dedicated to ‘The Mighty Aubergine.” It is jam packed with inspirational ideas of ways to cook and serve veggies you would never have dreamed of. This fig and goat’s cheese salad hails from this recipe book and is one of the most beautifully simple but flavourful salads.

Fig & Goat's Cheese Salad | The Secret Life of Bee

I’ve put my own spin on this classic combination and it’s a winner. I also added some apple cider vinegar to his dressing as the acidity is perfectly balanced by the sweet figs and cuts through the richness of the goat’s cheese. This aint no ordinary goat’s cheese either. This is the good stuff. Super creamy and luxurious, Chavroux is my favourite brand of goat’s cheese. Treat yourself to the Aston Martin of goat’s cheeses! I’m a wee bit obsessed. Can you tell?

Fig & Goat's Cheese Salad | The Secret Life of Bee

Fig & Goat’s Cheese Salad

serves 4

Ingredients:

  • 80g mixed baby leaves
  • 10 ripe figs
  • 150g creamy goat’s cheese
  • 20g mixed purple and green basil
  • mixed sprouts
  • edible flowers

For the dressing:

  • 1 shallot, finely diced
  • 1/2 tsp Dijon mustard
  • 2 tsp pomegranate molasses
  • 1 Tbsp apple cider vinegar
  • 3 Tbsp olive oil
  • salt and pepper

Method:

Combine all dressing ingredients except for the olive oil.

Slowly pour in the olive oil and whisk until the dressing comes together homogeneously.

Mix the baby leaves and basil together in a large serving dish. Cut the figs into quarters and arrange over the leaves. Scatter dollops of goat’s cheese around the figs as well as the mixed sprouts and edible flowers.

Drizzle the salad with the dressing and some fresh olive oil. Season well with salt and pepper.

Fig & Goat's Cheese Salad | The Secret Life of Bee

Fig & Goat's Cheese Salad | The Secret Life of Bee

Fig & Goat's Cheese Salad | The Secret Life of Bee

*Disclaimer: Sexy salad bowl courtesy of Sugar and Vice

Beetroot & Bubbly Salmon Gravlax

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

Gravlax or Gravadlax is the most gloriously simple cured salmon using a little salt, sugar and fresh herbs. I love the addition of the beetroot because of the earthy flavour and most of all the exquisite colour. This is such a luxurious meal and such a treat to prepare for special occasions.

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

The salmon must be extremely fresh and of really high quality. Ask your fish monger for a side of the freshest sushi-grade salmon. That’s really the only expense here. The rest of the ingredients are super affordable and most importantly you’ll have some bubbles to sip on during the preparation! Remember to plan ahead if this is for a special occasion as the salmon takes 48 hours to cure.

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

Beetroot & Bubbles Salmon Gravadlax

Ingredients:

  • 700-800g sushi-grade side of salmon, skin on
  • 3 large beetroot, grated
  • 150g coarse Kosher rock salt
  • 1 large orange, zested
  • 2 large lemons, zested
  • 4 juniper berries
  • 1 large handful dill
  • 75g Muscavado sugar
  • 75ml Méthode Cap Classique

Method:

Remove all pin bones from the salmon and place skin side down on a large baking tray lined with an oversized piece of baking paper.

Crush juniper berries in a mortar and pestle. Mix the crushed juniper berries and all the other ingredients together in a large bowl. Encrust the side of salmon with the cure.

Fold the baking paper tightly around the salmon. Cling wrap the salmon and tray very well so no air can get in. Place in the fridge for 48 hours to cure.

Remove from the fridge. Carefully drain off any liquid and gently remove the cure from the salmon. 

Slice thinly at an angle, avoiding the skin.

Serve with toasted bread, crème fraîche, fresh dill and a squeeze of lemon.

Preserve your salmon in the fridge tightly wrapped in cling film for 3-5 days.

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

*Disclaimer: Méthode Cap Classique provided by the fabulous folks from Krone Twee Jonge Gezellen

prawn tagliatelle with chilli & lemon

prawn tagliatelle with chilli & lemon | The Secret Life of Bee

This prawn tagliatelle with chilli and lemon is one of my favourite pastas. It’s right up there with the perfect carbonara. It’s simple and elegant and allows the ingredients to shine. A great pasta dish is about balance. It’s not all about the sauce. The noodle is as much the hero as the delicious bits of garlic and chilli clinging to it.

prawn tagliatelle with chilli & lemon | The Secret Life of Bee

Making your own fresh pasta for this dish is totally worth it. It may seem like a wee bit of admin but you’ll be so pleased you did it and I find kneading to be rather therapeutic. I have a little pasta machine to make rolling out the dough a tad easier. If you don’t, a lot of kneading, a rolling pin or even a good old fashioned wine bottle will do the trick. If elbow grease isn’t your thing of course you can just buy the pasta, fresh or dry.

prawn tagliatelle with chilli & lemon | The Secret Life of Bee

The simplicity of this pasta requires the use of the best ingredients you can get your hands on. The olive oil is really important and a good one makes all the difference. I used the Prince Albert Extra Virgin Olive Oil from the Karoo. I love it, it’s delish and it also comes in the prettiest tin ever. Oh and also- very importantly… This dish begs for an exceptional glass of white wine to go with it. So make sure there’s some top notch stuff in the fridge ready to go!

prawn tagliatelle with chilli & lemon | The Secret Life of Bee

Prawn tagliatelle with lemon & chilli 

serves 4

Ingredients:

  • 4 large free-range eggs
  • 400g ’00’ flour
  • pinch of salt

*if you opt for bought pasta you’ll need about 100g pp

  • 400-500g fresh prawns, deveined & butterflied (from sustainable sources)
  • extra virgin olive oil
  • 4 cloves garlic, finely diced/crushed
  • 2-3 mixed chillis, finely diced (seeds removed)
  • 1 lemon, juice and zest
  • 2-3 handfuls fresh rocket
  • 75g caper berries
  • freshly ground black pepper
  • sea salt
  • Parmigiano-Reggiano for serving

Method:

To make the pasta: Mix the flour and salt together and make a little mound with a well in the centre on a clean kitchen counter. Whisk the eggs and pour into the centre of the flour. Bring together a little bit at a time using your fingers or a fork. Once everything is combined knead the dough until it comes together into a ball. Keep kneading for a few minutes. When you’re tired, your arms ache and you think it’s done- keep going. When the pasta is completely smooth and elastic your job is done and you can wrap it in cling film and let the dough rest in the fridge for 30 min.

*Pour yourself a glass of wine. You deserve it.

Roll out the pasta, dusting generously with flour as you go. If not using a machine, roll small pieces of dough at a time as it will be easier to roll the smaller amounts thinly. Once at desired thickness, cut straight away.

Bring a large pot of salted water to the boil.

Cook the fresh pasta in the boiling water for 3-4 minutes until al dente. Drain.

Place a large sauté pan onto medium-high heat and add a generous glug of olive oil. Add the chilli and garlic and cook for a minute. Add the prawns and season well with salt and pepper. The prawns only need a minute to cook. When they are almost done add the lemon juice and drained pasta to the pan. Toss well.

Drizzle with some fresh olive oil, toss in the rocket and finish with the lemon zest and caper berries. Adjust seasoning. Serve with freshly grated Parmigiano-Reggiano and some delightful chilled wine!

prawn tagliatelle with chilli & lemon | The Secret Life of Bee

prawn tagliatelle with chilli & lemon | The Secret Life of Bee