King Prawn Linguine

Ingredients:
280g linguine paste
2tbsp olive oil
1 Shallot chopped
Frozen peas
2 large garlic cloves crushed
1 red chilled deseeded and finely chopped
12 cherry tomatoes halved
300-400g or 24 prawns (shelled fresh preferable if not cooked are fine)
Bunch of basil leaves
Squeeze of lime
4 lemon quarters

Method:

• Cook pasta according to the packet instructions. In the last 45 seconds add the frozen peas- drain, set aside, cover with a drizzle of olive oil
• Meanwhile heat olive oil in a pan to a medium heat – add the Chili, shallot and garlic, cook for 30 seconds. Then add the prawns and cook for 3 minutes & stir regularly.
• Add the cherry tomatoes , lime juice ,drained pasta and the peas and stir for 1 minute
• Season to taste, portion up, garnish with some basil leaves and add a slice of lemon.

Top tips:

To make a dinner party dish add some fresh white crab meat when you add the prawns to create a more luxurious version. This is also a really decent dish for dieting as it is low in both calories and fat.

Tandoori Kebabs

Ingredients:
150g low Fat Natural Yogurt
1tbsp curry past
Juice of 1 lemon
2tsp ground cumin
1tsp ground coriander
1tsp ground turmeric
2tsp ground paprika
4 chicken breasts
Raita
Diced cucumber
Chopped mint
100g yogurt

Method:

• In a large bowl, mix together the yogurt; curry paste, lemon, ginger, garlic, spices and fresh coriander.
• Cut the chicken into 3cm cubes and add to the bowl.
• Cover and leave to marinade over night
• Thread the chicken onto metal skewers and place on a hot BBQ (or under a grill)
• Cook for 10-15mins or until lightly brown with no pink meat in the middle
• In a small bowl mix the chopped cucumber, remaining yoghurt and the mint
• Serve the kebabs with some warm pita , the mint and cucumber yoghurt and a side salad

Top tips:

Always use metal skewers as they heat evenly and will cook the inside of the chicken more rapidly.
This marinade can be applied to whole chicken breasts or for a cheaper BBQ option use thighs and legs.