Right, now for the recipe that got a great response but was a bit tricky to produce on the night, not because it is inherently difficult but because I committed the fatal error of trying something brand new out on a night where I had ten people to dinner and I was cooking five courses. Obviously a little tension was bound to arise despite the increasingly inebriated state of my guests
With the 20:20 vision of hindsight my verdict is that this is a recipe that is best done for two, four or six people, as you need space ... firstly in terms of work surface to lay the foil parcels out whilst preparing them and secondly in your oven for them to puff up properly.
However that being accepted this is a tasty and pretty easy dish to prepare.
Ingredients (4 people)
Tomato sauce
2 x 400g tins of tomatoes
3 cloves garlic
2 tbs extra virgin olive oil
1 tbs basil leaves chopped
The final dish
320 g spaghetti
8 tbs tomato sauce
500g uncooked prawns
2 garlic cloves finely chopped
1 red chillies seeded and finely chopped
2 tbs of basil leaves
120 ml white wine
2 lemons
4 sheets of foil 50cm square
Method
First make the tomato sauce (do this ahead of time)
Peel and slice the garlic
Heat the olive oil in a thick-bottomed pan and lightly fry the garlic.
Add the tomatoes and season.
Cook over a high heat, stirring for 15 mins to beak up the tomatoes.
Add the basil and season
Now for the final dish
Preheat the oven to 200 deg c
Cook the spaghetti in boiling salted water for only 7 minutes, then drain
Put in a bowl and season add 3tbs olive oil and then toss
Heat 1tbs olive oil in a thick-bottomed pan, add the garlic and when slightly coloured, add the prawns, chilli, and season. Cook to heat through - about two to three minutes
To make the bags, drizzle each foil sheet with a little olive oil
Divide the spaghetti into four and place in the centre of each piece of foil.
Spoon over 2tbs of hot tomato sauce; add a quarter of the prawns and a few basil leaves
Bring the edges of the foil together and fold to seal, leaving the top open
Pour 2tbs of wine into each and then seal the top.
Place the bags on a tray in the oven and bake for 6-8 minutes until they inflate.
Serve in the bags with lemon
With the 20:20 vision of hindsight my verdict is that this is a recipe that is best done for two, four or six people, as you need space ... firstly in terms of work surface to lay the foil parcels out whilst preparing them and secondly in your oven for them to puff up properly.
However that being accepted this is a tasty and pretty easy dish to prepare.
Ingredients (4 people)
Tomato sauce
2 x 400g tins of tomatoes
3 cloves garlic
2 tbs extra virgin olive oil
1 tbs basil leaves chopped
The final dish
320 g spaghetti
8 tbs tomato sauce
500g uncooked prawns
2 garlic cloves finely chopped
1 red chillies seeded and finely chopped
2 tbs of basil leaves
120 ml white wine
2 lemons
4 sheets of foil 50cm square
Method
First make the tomato sauce (do this ahead of time)
Peel and slice the garlic
Heat the olive oil in a thick-bottomed pan and lightly fry the garlic.
Add the tomatoes and season.
Cook over a high heat, stirring for 15 mins to beak up the tomatoes.
Add the basil and season
Now for the final dish
Preheat the oven to 200 deg c
Cook the spaghetti in boiling salted water for only 7 minutes, then drain
Put in a bowl and season add 3tbs olive oil and then toss
Heat 1tbs olive oil in a thick-bottomed pan, add the garlic and when slightly coloured, add the prawns, chilli, and season. Cook to heat through - about two to three minutes
To make the bags, drizzle each foil sheet with a little olive oil
Divide the spaghetti into four and place in the centre of each piece of foil.
Spoon over 2tbs of hot tomato sauce; add a quarter of the prawns and a few basil leaves
Bring the edges of the foil together and fold to seal, leaving the top open
Pour 2tbs of wine into each and then seal the top.
Place the bags on a tray in the oven and bake for 6-8 minutes until they inflate.
Serve in the bags with lemon
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