Recipe Gingered Prawns with Orange Rapture Sauce and Linguine

epicuric said:
Good point, I don't remember ever having eaten pineapple with pasta. However, I think this dish would be better accompanied by rice, which would go with pineapple. Love the recipe, thank you @morning glory for a splendid lunch:


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Thank you! Did you use golden tomatoes and saffron? Or am I confused... you image looks a bit lacking in the golden yellow colour.
 
I've taken the liberty of tweaking your photo a bit - but it still doesn't look golden!

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OK. you posted the ingredients as a thumbnail (I've made it full size). I can see you used big tomatoes which aren't very orange. The insides of these (being rather large) would probably be a little pale, I guess?

Should you ever want to make this again, here are the tomatoes I used (available from Tesco's - although it may be regional, as they are Kent grown):
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Waitrose also do orange tomatoes:

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Lidl do them too. in an assorted 'heritage tomatoes' pack which also contain purple and green ones.

I'm really chuffed you did the recipe though!:D
 
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The tomatoes were more yellow than orange - heritage from the veg stall. Saffron didn't add anything to the colour. Cracking lunch though!
 
epicuric said:
The tomatoes were more yellow than orange - heritage from the veg stall. Saffron didn't add anything to the colour. Cracking lunch though!
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The saffron must be problematic if it didn't add colour! It really should. Where are you getting your saffron from? I do think using baby tomatoes would have helped with the colour though... but the main thing is, you enjoyed it! :D
 
morning glory said:
The saffron must be problematic if it didn't add colour! It really should. Where are you getting your saffron from? I do think using baby tomatoes would have helped with the colour though... but the main thing is, you enjoyed it! :D
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Saffron was bought as strands in a jar - reconstituted in warmed white wine. Never had much success with this.
 
Right, I have a plan. Prawns, tomatoes and pasta (whatever is available) tomorrow from the supermarket, I shall apply for a bank loan for the saffron. Luckily, a friend heard that I needed ginger so he brought me a little today. The rest of the ingredients I currently have in the house.

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I gather that Saffron isn't grown in Thailand and you need to beware of fake substitutes (safflower). But a bit of research tells me you can sometimes get it from Indian markets - that would be in Bangkok I guess...

Saffron is expensive, but you don't need an awful at a time - so it lasts a long time. I used about £1's worth in the recipe. Re the tomatoes - if at all possible go for little deeply coloured tomatoes - you will get better flavour and colour in the finished dish.
 
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Yorky said:
Luckily, a friend heard that I needed ginger so he brought me a little today.
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There's 700 grams (over 1.5 imp. pounds) of ginger root there! I now need to persuade my wife to peel it (or bite the bullet and peel it myself, despite my bad back).

[Edit: BTW, I think you ought to tag "ginger" in the thread]
 
Yorky said:
There's 700 grams (over 1.5 imp. pounds) of ginger root there! I now need to persuade my wife to peel it (or bite the bullet and peel it myself, despite my bad back).

[Edit: BTW, I think you ought to tag "ginger" in the thread]
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Yes, good point. Did you know that you can add tags to other people's threads? Just click on tags... but members can only add up to 4 tags so I don't know if you would be able to add one to this thread, as it already has 5 tags. Try it and see.

Re peeling ginger, I don't find it that onerous - but I tend to chop off the knobbly bits! Its easier to peel if its fresh. How does your wife go about peeling it?
 
morning glory said:
How does your wife go about peeling it?
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Given a whip and a threat to cut her allowance, I may find out tomorrow.

If I was peeling it (which I may be), I would cut the ginger into manageable pieces and then trim off the hard skin with my 10" chef's knife.
 
Yorky said:
Given a whip and a threat to cut her allowance, I may find out tomorrow.

If I was peeling it (which I may be), I would cut the ginger into manageable pieces and then trim off the hard skin with my 10" chef's knife.
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It ought to scrape off with a knife if its fresh.
 
The ginger that I have (as above) is about half way between old ginger and young ginger. Given that I am intending it to be pureed I reckon just cut off the lumpy bits and it should be OK.
 
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