Prawn lasagne with habanero oil - Penguin Books Australia

Name: Prawn lasagne with habanero oil - Penguin Books Australia
Ingredients: 250g fresh lasagne sheets; 130g double cream, plus 2 tablespoons to serve; 100g Parmesan, finely grated; 10g fresh chives, finely chopped; 6 tablespoons olive oil; ½ onion, finely chopped; 5 cloves of garlic, finely grated/crushed; 200g sweet, ripe cherry tomatoes, such as Datterini, finely chopped; 1 teaspoon fine salt; 500g raw peeled king prawns, very finely chopped to mince consistency (about 1kg if you’re starting with shell-on prawns –use the shells to make a stock); 1 dried habanero chilli (or chilli flakes if you prefer less heat); 80g tomato purée/paste; 2 teaspoons white miso paste; about 50 twists of freshly ground black pepper; 100g white wine; 500g fish, shellfish or chicken stock (unsalted liquid stock, not cubes); 120g olive oil; 2 teaspoons tomato purée/paste; ½ teaspoon chipotle flakes; 1 dried habanero chilli, seeds discarded, finely chopped (use less habanero or a pinch of regular chilli flakes if you prefer); ½ teaspoon sweet paprika; ¼ teaspoon fine salt

www.penguin.com.au

A tasty and hearty spicy dish from Ixta Belfrage's MEZCLA.

View full recipe on www.penguin.com.au

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Ingredients

250g fresh lasagne sheets
130g double cream, plus 2 tablespoons to serve
100g Parmesan, finely grated
10g fresh chives, finely chopped
6 tablespoons olive oil
½ onion, finely chopped
5 cloves of garlic, finely grated/crushed
200g sweet, ripe cherry tomatoes, such as Datterini, finely chopped
1 teaspoon fine salt
500g raw peeled king prawns, very finely chopped to mince consistency (about 1kg if you’re starting with shell-on prawns –use the shells to make a stock)
1 dried habanero chilli (or chilli flakes if you prefer less heat)
80g tomato purée/paste
2 teaspoons white miso paste
about 50 twists of freshly ground black pepper
100g white wine
500g fish, shellfish or chicken stock (unsalted liquid stock, not cubes)
120g olive oil
2 teaspoons tomato purée/paste
½ teaspoon chipotle flakes
1 dried habanero chilli, seeds discarded, finely chopped (use less habanero or a pinch of regular chilli flakes if you prefer)
½ teaspoon sweet paprika
¼ teaspoon fine salt