my special recipe for...Marinated
the one and only...
Waller of the Neilston and District Pipe Band
always monumental when so many pipers hit the stage of the Festival
club... guaranteed to get the place bouncing, wake up anyone who’s
falling asleep over their pint and raise the temperature by more than a
few degrees! Piping takes Iain around the world and back and with it the
opportunity to taste some unusual dishes...this one is definitely not
Scottish! If you fancy a bit of outdoor cooking you could slide the
marinaded prawns on to skewers and barbecue them, heat the marinade
thoroughly and serve as below.
This is what you need... for 4 people.
Tiger prawns (de-shelled) 200 gr. wild rice
2-3 red chillies 2 star anise
50g root ginger, peeled and chopped finely 1 stalk lemon grass
6 cloves garlic, peeled and finely chopped 500 ml vegetable stock
200 ml olive oil 1 bunch spring onions
juice of 1 lemon salt and pepper
This is how you do it...
the chillies, ginger, garlic, lemon juice, olive oil and prawns and
marinate for at least 1 hour.
Add star anise and lemon grass to the vegetable stock and bring to the
boil, then add rice and reduce to simmer. Cook till rice is tender and
stock has been absorbed.
heat a frying pan, add the prawns with some of the marinade and cook for a
few minutes until prawns turn pink and firm.
Serve this with... a dod of bread to mop up the sauce.
Wash it down with.. a cheeky Chardonay.
Turn on the cool sounds of... Deaf Shepherd.
I love this recipe because... its quick, easy and real tasty!
I learned to cook this... in work in Glasgow at the Mussel Inn.
I have cooked it for... some of the band.
The person I would love to invite to dinner would be... an invited group
of Scottish musicians .
A song with lyrics about food is... Jelly Piece Song by matt McGinn.
more information .... www.neilstonpipeband.com
For fun...www.piperanddrummer.com/tunepost/ tunes/coca-colaqueen.pdf