Prawns with Sumac and Grilled Fennel - Persiana

Persiana has taken the culinary world by storm. Sabrina Ghayour grew up in an Iranian family and was brought up on Persian food. Through hosting supper clubs, at which she served her style of Middle Eastern cuisine, her first cookbook was born.

We absolutely adore this type of food. It's about bringing people together over large plates, helping themselves and interacting with others. The recipes make use of easily available ingredients but combining them in amway to achieve authentic flavours.

We cooked her recipe for Prawns with Sumac, Coriander, Lemon and Garlic. An absolute winner of a dish. We made a couple of adjustments - you'll find our feedback under the original recipe.

Prawns with Sumac, Coriander, Lemon and Garlic

Serves 4

6 tablespoons olive oil
grated rind of 2 lemons and juice of 1/2
2 tablespoons sumac
5 large garlic cloves, bashed, peeled and thinly sliced
1 x 20 g packet coriander, stalks and leaves finely chopped
sea salt and freshly ground black pepper
800 g large raw peeled tiger prawns

Select a wide, shallow vessel in which to make your marinade. Put in the olive oil, then add the lemon rind, sumac, garlic and coriander. Season well with a generous amount of sea salt and black pepper, add lemon juice and mix the ingredients together well.

Place the prawns in the marinade and mix well to ensure they are evenly coated, then cover the dish with clingfilm and marinate for at least 30 minutes in the refrigerator if you can. Of course you can cook the prawns immediately, but a little marinating time will allow the flavours to permeate the prawns. As the marinade contains acid (lemon juice), I would not recommend marinating the prawns for longer than a few hours, as it may partially cook them (although they will be perfectly safe to eat).

Preheat a large frying pan over medium-high heat. Once it is hot, shake off the excess marinade from each prawn and place it straight into the frying pan. Cook the prawns for 2-3 minutes on each side until they turn pink and serve immediately.

Chefs notes: we adjusted the recipe a little to suit our tastes. We used 3 instead of 5 cloves of garlic, chopping them finely. We brought the amount of sumac back to a heaped teaspoon instead of 2 tablespoons and we served our prawns with grilled fennel, so that we had a vegetables accompaniment. 

Publisher: Good Cook Publishing

Author: Sabrina Ghayour

Price: 24,95 euro

"Groente bijbel" - Vegetable Bible

Covering more than 65 types of vegetables with 850 recipes and an endless list of variations thereon with matching serving suggestions, Groente Bijbel has become the standard on vegetable cookbooks.

Mari Maris decided to hang up her chef's jacket after twenty years of cooking and started growing her own vegetables. Groente Bijbel is the culmination of that. It is not a vegetarian cookbook, but rather a book consisting of recipes without the use of fish and meat, including Mari's own experiences as a chef and vegetable grower.

Every vegetable is given its own chapter, describing in detail how they are best prepared and used including some interesting facts and their seasonality.

Publisher: Carrera Culinair

Author: Mari Maris

Price: 29,90 euro