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Thursday, March 22, 2012

My husband is let loose in 'my office'


In January 2011, my knee was playing up again, the pain had started just before Christmas, but because of the girls I was trying to “get through it” but the pain was that bad, I had to go to the doctor, I was told to rest and keep it elevated. Anyway that meant for the next few weeks (it was actually more like 10 weeks) my husband was let loose in the kitchen. He would bring a chair through to the kitchen and sort out a stool, so I could rest my leg. I know he was humouring me because the kitchen is my domain, or ‘My Office’ as my husband and one of his best friends call it, after all, all I did was bark orders at him, from the recipe book – but he could have done it alone, he was just including me in one of my few pleasures. It was a miserable time.

Ravioli And Shrimp

½ large onion, finely diced
2 tbsp butter
1 tsp cornflour
1 can chopped tomatoes
1 tbsp brown sugar
1 bay leaf
1 whole clove
½ tsp dried basil
½ tsp salt
¼ tsp pepper
1 pack fresh ravioli
400ml single cream
500g cooked shrimp
1 tbsp grated parmesan cheese
1 tbsp minced chives
 
  1. In a large skillet, sauté the onion in the butter until tender.
  2. Put the tomatoes in a blender, process until pureed, add the brown sugar and flour, then process again, now add it to the onion, add the bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce the heat, then cover and simmer for about 10 minutes.
  3. Meanwhile, cook the ravioli according to the instructions. Take out the bay leaf and the clove, from the sauce, reduce the heat again and slowly add the cream and then the shrimp, stir and heat through. Drain the ravioli, serve with the sauce and top with parmesan and chives.

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