Reviews / Food
recent Reviews/Food
by Niki Lomax | 5:01 am, 10/10/2011
by | 3:47 am, 03/10/2011
With uni getting more stressful by the day (seriously - nervous breakdown imminent), a meal that takes 20 mins to throw together and another 30 mins or so to cook sounds ideal. Making a quiche is really easy. It requires minimal preparation and then you pretty much just throw it in the oven and walk away. An episode of QI later, it will be all ready to go! Excellent.
by | 6:20 am, 19/09/2011
I think it’s time for a collective sigh of relief. Winter is pretty much over and a head of broccoli is less than $2 again. Let the joyous prancing ensue! Before you know it we will all be feasting on tomato and capsicum like it’s going out of fashion.
by Ruby the Nutritionist | 2:50 am, 12/09/2011
Chickpeas are just the best. Every time I go home for a holiday I fill a gym bag with delicious things from my mum’s pantry (Air NZ “sports allowance”, thank you!), including various nuts and seeds and dried fruit and, of course, cans of delicious legumey goodness. Mum just sighs wearily and reminds me to remember this time in my life when I consider farming her off to an old folk’s home. Dreaming mate.
by Susie Krieble | 11:30 pm, 22/08/2011
You may have noticed that the vast majority of recipes this year in Critic have been vegetarian. This is for two reasons: 1) meat is expensive and we are povo and 2) the food editor and 90% of the contributors live meat-free and vege-plenty. However, we understand that not everyone is this way inclined, so this week we have killed some animals for y’all. Aren’t we nice? Specifically, this week we are workin’ with chicken.
Chilli, Garlic & Prawn Vermicelli
by Tien-Yi Toh | 4:46 am 10/08/2010
I think it’s time for another pasta recipe. This is the dish that I am most proud of, even though I am not sure that I have the right to be proud of something that isn’t an original idea.
I watched Jamie Oliver make something like it on TV once so I just followed the basic rules and added/changed whatever I felt like. Also, it isn’t a particularly unusual or novel dish. It is, however, absolutely delicious and that is why it is my favourite thing to make whenever I feel the urge to impress friends or family. Everyone I've ever made this for has loved it and has asked me to make it for them again.
I just love the rich, nutty taste that you get when you bite into lovely golden brown slices of sautéed garlic. Combine that with tasty, springy grilled prawns, the zing of chilli flakes, and the mellow, woody taste of shaved parmesan, and you have yourself a winner! Who cares about garlic breath when something tastes this amazing? Plus, as with everything else I cook, it is incredibly easy to throw together. Try it.
Chilli, Garlic & Prawn Vermicelli
Ingredients:
Prawns (I always keep a bag of frozen prawns in case I feel the need to whip this up)
Anchovies (80g, bottled in olive oil)
Garlic (Thinly sliced. Lots. There's no such thing as too much.)
Italian Herbs
Chilli Flakes
Vermicelli (or any pasta of your choice, IMO it goes best with vermicelli)
Salt and Olive Oil
Parmesan (shaved)
Method:
1. Pat dry the prawns and marinate them in minced garlic (mince some of the slices), salt, and olive oil to coat. Mix well.
2. Boil water with salt and oil in pot to cook pasta. Monitor as you cook.
3. ‘Grill’ prawns in hot dry pan until golden on each side. Prawns cook quite quickly, so be careful not to overcook them.
4. Remove cooked prawns from pan and reduce the heat to medium.
5. Pour in all the oil from the bottle of anchovies (it is important to use the oil from the anchovies), then when the pan has cooled a little, add the anchovies too (if you add them immediately, the pan may still be too hot and they may burn). Add more olive oil if required.
6. Sauté anchovies for a while then toss in all the sliced garlic and sauté until soft and golden brown. Most of the anchovies will dissolve.
7. As soon as garlic slices start to brown, reduce heat to low. Add chilli flakes and Italian herbs and salt and mix well. You have to a bit more salt that you usually would, otherwise it will be bland.
8. Drain vermicelli, add to pan and toss well with other ingredients. Taste to see if it needs more salt. Add as necessary.
9. Serve topped with shaved parmesan.
10. Take one bite, widen your eyes and exclaim "OMG this is SO good!", then gobble it up and go for seconds.
Reader Comments
Just watered my mouth .Love to make this racipy http://www.inform.co.nz/health-insurance/
