Spicy Prawn Curry

2 Garlic Cloves
15g piece fresh ginger, peeled and chopped
pinch of salt
1 small red onion finely diced
1/2 tspn each cumin seeds & ground coriander
1/4 tspn each ground tumeric, cayenne pepper and freshly ground black pepper.
6 tomatoes, skinned de-seeded and chopped
200g cooked, peeled king prawns
100g 0% greek yogurt
1/2 mild green chilli de-seeded and diced
1 tbspn chopped fresh coriander

75g (dry weight) basmati rice

Pound the garlic, ginger & salt in a pestle and mortar.
Put rice on to boil according to packet instructions
Heat wok saute onion gently for 5 minutes
Add garlic and ginger paste and all the spices cook for a few seconds but don't burn the spices
Add tomatoes and cook for 5 minutes.  Turn down the heat to low and stir in prawns.  Heat through then add the yogurt and chopped coriander stirring until all heated through.
Serve with the Rice

The original recipe used a whole chilli. I'm wary of chilli because I don't like hot curries.  Using half a chilli still gave it quite a kick.  I would recommend starting with half and increasing the heat next time if you can cope with it! 
Before you go to bed take 1  red onion, chopped.  1 large garlic clove, crushed.  Mix with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tspn each  ground paprika, rosemary and thyme.  Take 2 Lamb Shanks and stab them all over (very therapeutic if you've had a bad day!) then put them in the bowl with oil/vinegar mix. Massage well, cover with cling film, put in the fridge and go to bed!

On waking flick on the slow cooker to heat up.  Sear the lamb shanks in a hot pan on all sides and put in the slow cooker.  Saute the rest of the marinade for a minute then add a good size glass of red wine.  Next add a pint of lamb stock made with 1 stock cube and boiling water.  Pour this over the shanks, add more water if necessary to cover them. Put the lid on and leave for six hours or longer.

This recipe works equally well for a Sunday roast.  Simply substitute the shanks with either leg or shoulder joint.  Follow all other directions but put in a roast pan, cover with foil and roast in the oven at 350 F, allow approx 25 minutes per pound plus 20 minutes extra.  Allow to rest for 15 minutes before carving.

4 egg whites - at room temp, 2 teaspoons white vinegar, 2 teaspoons cornstarch, 1 teaspoon of vanilla, 200g caster sugar.

Set the oven at 275F/180C/Gas 1

Place baking parchment on a baking sheet and draw a 23cm diameter circle (small dinner plate). In a small bowl mix together the vinegar, cornstarch and vanilla. In a separate bowl beat the egg whites until stiff and white, gradually beat in the sugar and finally mix in the vinegar mixture. At this point you could stir in some chopped toasted hazelnuts if there are no nut allergies. Spoon mix onto baking parchment and spread to fill circle with a dip in the centre. Place in the oven for one hour then without opening the door turn the oven off and leave the meringue in the oven until it is cold. The Meringue will be very delicate and may even crack and sink a little. This is normal! This meringue is lovely and crisp with a chewy marshmallowy inside. Top with whipped cream or Cool Whip and fruit of your choice, maybe even drizzle over some melted chocolate, or caramel. the possibilities are endless! My favorite is fresh raspberries and I swirl a little lemon curd into the cream!