DONNA HAY, SUPERSTAR

Dear Amelia,
I recently saw a restaurant menu that listed a dish called Prawns Two Ways.
In our house that would mean putting them in your mouth with your right hand AND your left, which we usually do anyway because we love prawns your Grandpa and I.
But it made me think that I should give you two of my favourite prawn recipes.
They’re my favourites because they both involve enough butter to harden every single artery in your body by bedtime, which is why they taste so good.
The first is a recipe for Garlic and Tarragon Prawns that I came across in a Donna Hay magazine I was reading at the hairdressers.
I didn’t feel comfortable tearing it out because I knew I’d probably get caught, so I had to hunt around town for my own copy.
It was in the 10th Anniversary edition, which unfortunately was sold out, but on the up side I now know exactly how many newsagents there are in our little corner of the Great Southern.
I eventually found the mag for free, would you believe, as part of a Donna Hay app for the iPad.
It was obviously in my stars that this recipe and I should be together so I cooked it for all of us for Christmas lunch while you were sitting in your high chair pushing bits of banana in your ear.
The prawns were so totally amazing that despite the fact I think Donna Hay looks disturbingly like Neil Perry (could they be the same person, do you think?), I wrote this grovelling little song for her.
You have to sing it to the tune of Hosanna, one of the hit songs from that old musical, Jesus Christ Superstar.
If you want to check out the original on YouTube, you’ll find it here.

Donna Hay Superstar
Ho Donna
Hey Donna
Donna Donna ho
Donna Hay
Donna ho
Don-naaaa
Hey DH, DH
Can I use crème fraiche?
Donna ho
Donna Hay
Superstar
I was telling a friend in Perth that I was cooking the prawns again on the weekend and she said, “You’re turning the OVEN on? TOMORROW? Are you INSANE?”
Seeing as the summer temperatures here in the deep south are always somewhere between marvellous and exceptional, I’d forgotten it’s so hot in Perth at the moment you could fry an egg on Eric Ripper’s head.
So I reckon if you’re suffering through a heatwave you could always cook the prawns in the garlic butter in a frypan instead of baking them (OK, you’d still have to turn on the oven to roast the garlic but it’s a small price to pay for such deliciousness).
By the way, I grow my own tarragon because that’s what Nannas do.
Feel free to substitute the dried variety, I’m sure it would be fine.

GARLIC AND TARRAGON PRAWNS

Serves 4

1 head garlic, unpeeled
1 tbsp olive oil
60g butter, softened
4 or 5 sprigs of French tarragon, chopped
1 tsp Spencer’s crushed chilli/dried chilli flakes
salt and pepper to taste
24 raw king prawns, peeled, with tails intact
lemon wedges to serve

Preheat the oven to 180C.
If you’ve forgotten to take the butter out of the fridge, microwave it for 10-15 seconds to make it soft.
Place the garlic on a baking tray, drizzle with the oil and roast it in the oven for 20-30 minutes, until soft when squeezed.
While the garlic is roasting, butterfly the prawns by cutting down their backs (but not all the way through) and removing those stringy bits that are their intestinal tracts.
Spread the prawns out flat and put them in a single layer in a big shallow roasting pan (see pic at end of recipe).
When the garlic is cooked, increase the oven temperature to 220C.
Slice the top from the garlic bulb and squeeze the roasted garlic from each clove into a bowl.
Add the butter, tarragon, chilli, salt and pepper and mash everything together with a fork.
Top each butterflied prawn with some of the garlic butter and roast for about 8 minutes until cooked through.
Serve with lemon wedges.

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2 Comments on “DONNA HAY, SUPERSTAR”

  1. Davinia says:

    It is simply wonderful to have you back in blog land again. Missed your posts and your sometimes irreverent sense of humour. And I’m very glad to hear your husband is well. A Grandma? Cooking? Sheesh….the cooking thing…..you’ve gone to the dark side Michelle. I still loathe cooking and I’m still making jewelery. I’m trying very hard to garner a bit of interest in the whole cooking thing, maybe your blog with recipes will inspire me. Once again it’s lovely to have you back.

  2. Michele says:

    Davinia, believe me, if I could make jewellery I wouldn’t be stuffing around with cooking.
    It’s lovely to hear from you, hope everything’s good at your end.
    Michele


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