‘What can I do with these langostinos I have ?’ – My dear friend Kate asked,

Where would I start ?, with a myriad of marvelous mouthwatering dishes out there, from every type of cuisine in the world. Something simple, tasty & healthy I thought.

‘Oh I have some spinach too‘ she messaged – This was beginning to be like ‘Ready, steady cook’ on-line.

‘Oh also did I tell you, I don’t know how to prepare fresh langostinos ? ‘ She quietly advised.

‘O.K – I’ll bring food parcel & wine, you provide the kitchen & expertise ‘ She announced.

DEAL DONE.

So Kate duly arrived the following day, with hamper in tow.

We set about preparing the deliciously fresh langostinos, heads & tails off, a glass of wine at hand to ease the squeamish task for Kate of de-veining , ready for our chosen dish.

So what did we choose ???

 Moorish Spiced, Prawns & Spinach. – Delicate in flavour with a hint of warming spice.

INGREDIENTS

Serves 4

1 large onion – Sliced finely

1 fat clove of garlic – crushed

1 x 400g tin of chopped tomatoes

1 heaped tsp of Cumin seeds

2 large handfuls of fresh shelled prawns.

1 tsp of harrisa paste

½ tsp of cinnamon

1 bag of spinach

Salt & Pepper.

• Gently saute onions in olive oil, until softened but not brown.
• Add garlic and fry for 1 min.
• Add cumin seeds and fry for 1 min.
• Add toms & harissa paste.
• Simmer gently for 5 mins for flavours to infuse.
• Add the spinach, and allow to wilt in sauce for 5 mins.
• Stir in prawns and allow to cook gently in the simmering sauce for 5 mins or until opaque & pink.
• Season with s & p.

Once all cooked, serve in rustic bowls, with a folded flat-bread a wedge of lemon and chopped coriander and a dusting of cinnamon.

 Any more friends out there with food parcels welcome, La Rosilla awaits 😉