RECIPES
CRUMBED PRAWNS
Crumbed Prawns:
RECIPE
24 large green king prawns
1/2 large loaf of sourdough, crumbled
1-2 tsp of dried chilli flakes, depending on taste
4 tbsp fresh parsley, chopped
Salt and pepper, to taste
¾ cup olive oil
Pre-heat conventional oven to 200C. Peel the body of the prawns, remove intestinal tract, leaving the head and tail intact.
Blend breadcrumbs, parsley, chilli, salt and pepper in food processor. Mix in olive oil and coat prawns with mixture.
Place prawns in single layer in a baking tray or ovenproof dish. Top with extra breadcrumb mixture and pat down firmly. Roast for 12-15 minutes until prawns are red and breadcrumb topping is crunchy.
Serve immediately on a platter and let your guests dig in.
Ian & Roberta are friends of ours that don’t live anywhere near the Highway West (although Ian was born in Forbes). They live harbourside in the land of e-tags, tunnel tantrums and air that you bump into, a place where it takes 45 minutes to travel 2 kilometres.
A friend of theirs nominated them to the Sydney Morning Herald for inclusion in the Good Living section on August 8th 2006 so here is a transcript for your enjoyment.
Source - Courtesy - Sydney Morning Herald 'Good Living' Sydney NSW
Lunchtime Legends
Ian & Roberta Pavey
Many of Good Living's homecook heroes scoff at the idea of eating at restaurants. But for Henley couple Ian and Roberta Pavey, dining out in Sydney is considered valuable research. The self-confessed foodies count restaurants such as Icebergs at Bondi Beach as favourite venues and will often replicate restaurant meals at home.
"You appreciate it because you understand how much hard work they put in. We have the food in a restaurant and then find a recipe that is similar," Roberta Pavey says.
Graeme Gladman, who nominated the Paveys, says the couple's weekend lunches are legendary. "An invitation to the Paveys' place is more anticipated than an evening in a fine restaurant," he says.
Ian, a self-employed builder, built the family's stainless steel galley kitchen and open-plan dining room where the couple host long lunches. "We really enjoy having people around," Roberta says.
The Paveys, who have three children aged 21, 19 and 17, share the cooking and have nothing but praise for each other's talents. "Roberta has a knack for picking recipes that are simple and easy, but to big effect," Ian says.
When Ian fires up the barbecue, Roberta says, he is more likely to grill scampi than steak. It is a long way from Ian's childhood, spent on a sheep station in western NSW, where he was raised on lamb "101 ways".
"My mother taught me how to cook. Mostly cakes, lamb and baked dinners," he says. "When I moved to Sydney, I found it was relaxing to cook after work." The couple also find inspiration during overseas holidays and have mastered French, Italian and Mediterranean dishes.
After a holiday to Vietnam last year, Ian now enjoys cooking pho and "lighter" Asian dishes. "We don't repeat a lot of meals," Roberta says. "But we enjoy rediscovering things years later."
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