Cajun Prawns

This is such an easy recipe and can be added to skewers, served at a BBQ, or with a selection of grilled meats. They would be great with a dip too. I will place a recipe for a cajun style rice below, and they are lovely with this and some corn-on-the-cob smothered with butter.




YOU WILL NEED FOR TWO PEOPLE
2 tsp cajun spice
juice from 1 small lime (or 2 tbsp lemon juice)
1 1/2 tsp honey
1 tbsp oil
220g pack large prawns
METHOD
Place the spice in a small bowl, add the lime juice and mix well, add the honey and blend with the liquid. - Heat the oil in a pan, add the spice mix, then straight away add the prawns. - Cook on a medium-low heat. - The sauce will thicken and caramalise, you need to wait till the sauce is reduced, the prawns are coated and becoming sticky with the thick spice mix (this will take 4 or 5 minutes). - Be sure to scrape the sticky spice from the pan and add it to the plate. - Serve as above.

Moroccan Rub

A great recipe for your jACKrABBIT Moroccan Tagine Spice

YOU WILL NEED
1/2  small onion, finely diced
4 tbsp olive oil
1 tbsp lemon juice
generous handful of fresh coriander, chopped
generous handful of fresh parsley, chopped
2 cloves garlic, crushed
1 tbsp Moroccan spice

METHOD
Blend all the ingredients together in a large bowl.
Rub the blend into the meat of your choice, then leave for 30-45 minutes.
Grill or BBQ till the meat is cooked through.

Sausage & Bean Casserole

This dish is flavoured with jACKrABBIT's new sausage casserole seasoning blend.
YOU WILL NEED for 4 people
2 tbsp olive oil
450g sausages (about 8)
1 leek, thinly sliced
1 onion, chopped
3 cloves garlic
1 to 1&1/2 tsp sausage casserole seasoning
700g jar passata
300ml chicken stock (vegetable stock if using veggie sausages)
100ml water or red wine for added flavour
300g tin of cannellini beans, drained and washed
Add salt to taste (seasoning already contains pepper)
~~Oven set to 180C/350F/gas 4


METHOD
1) Place the oil in a casserole dish and fry the sausages till golden. Remove sausages carefully and reserve for later.
2) Place the leek, onion and garlic in the casserole with the hot oil and fry gently till soft but not browned.
3) Add the spice to help release the flavours, then add the passata, stock, water/wine and beans and bring to the boil.
4) Cover and place in the oven for 40 minutes, then add the sausages then cook uncovered in the oven for further 30-40 minutes, till the sausages and beans are tender and well cooked.
5) Serve with crusty bread and butter.

IDEAS
1) Add 100g of lean bacon at stage 2.
2) Save a little of the passata and use the next day with pizza bases to make your own pizzas. Smear the passatta over the pizza, then add grated cheese to cover and toppings of your choice. You can either buy ready made pizza bases or make your own. The recipe will be fine with a little less passata, but check it on the second stage of the oven cook.
3) The sausage casserole seasoning can also be ground down in a mortar and pestle and is a perfect spice for flavouring homemade sausages.