Happy Mother’s Day!
Mama, Mama you know I love you
Mama, Mama you’re the queen of my heart
Your love is like tears from the stars
Mama I just want you to know lovin’ you is like food to my soul
A Song for Mama Lyrics – Boyz II Men
I know! How good am I? So good right?! How perfect are those lyrics for this blog? To be honest I didn’t just discover it, but I actually made a poster and spelt out the word “Soul” with a collage of accumulated food pics. I made it in grade 8 for an art project and gave it to my mom on Mother’s Day. I know! So sweet huh? Yes… foodie then and foodie + nerd now… although some may argue then too?
Anyway forget about me, today is about you! Well only if you’re a Mother. Happy Mother’s Day to all the Moms! Without any of you, where would the rest of us be? Obviously not here. So yay for you! I hope you get spoiled silly with a million brunches, dinners, wine and chocolate! And if you didn’t, then e-mail this recipe to whoever should have been responsible for all of the above and subject line: It’s never too late to make me this.
Sautéed BC Spot Prawns on Ratatouille Saffron Sauce Recipe
- 200 ml red pepper diced
- 200 ml yellow pepper diced
- 200 ml zucchini
- 4 small heirloom tomatoes
- 60 ml tomato paste
- 150 ml white wine
- 5 ml oregano minced
- 2.5 ml tsp thyme
- Salt and pepper to taste
- 30 ml onion
- 100 ml white wine
- 200 ml chicken stock
- 150 ml cream
- 10 ml lemon juice to taste
- Pinch of saffron (to taste)
- 12 BC Spot Prawns
- 30 ml butter
- 30 ml olive oil
- 2 cloves of garlic, minced
- 5 ml chopped parsley
- 5ml preserved lemon minced or lemon zest
- Salt and pepper to taste
- Shallots, thinly sliced
- 250 ml flour
- Oil for deep frying
1. Place olive oil in small saucepot on medium-high heat. Sauté peppers and red onions in one pan and zucchini in another. Put zucchini in with other sautéed vegetables and add tomatoes, tomato paste, oregano, and thyme. Add 50 ml white wine if desired and season with salt and pepper.
2. Place white wine and chicken stock in a pan and reduce to half. Add cream and saffron to sauce and reduce to desired texture.
3. Dredge shallots with flour in a small bowl. Shake off excess flour and deep fry until crispy and golden brown. Season with salt and pepper.
4. Saute prawns in garlic, butter and lemon juice. Saute quickly and add preserved lemon or lemon zest at the end. Salt and pepper to taste.
5. To plate, take ring and put 2 tbsp of ratatouille in the ring on centre of plate. Combine two prawns together in an embrace and put in front of ratatouille. Garnish ratatouille with crispy shallots and drizzle with saffron sauce as desired.
Recipe adapted from Hot Chefs Fresh Plates form the BC Chefs’ Association.
Note: I like serving it with the heads, or you can remove the heads and deep fry them and serve them on the side. Whatever you do, just don’t waste them. Save them for seafood stocks or whatever, but just please don’t waste parts of edible food.