A little behind schedule today, not sure where the time goes in Lockdown, but it certainly goes, especially when printers and internet decide not to function.

Harking back to Friday, May 8th, a lovely sunny day celebrating VE DAY, 75 years since the end of World War Two. My neighbours decorated the terraces and we stood in the sunshine, having a drink singing along to Vera Lynn, well as much as one can do, across the void.

Yesterday, in the kitchen, it was my day off, but Himself had plans. Whilst on an Urban Walk, he happened to come across Selfridges, Food Hall, which has just reopened, unfortunately  they were out of Oysters, but he came home bearing gifts, Giant prawns and Charbonnel and Walker Champagne truffles. Yummy indeed.

Consequently he cheated on his cook day just a tad, as he himself had recycled  dinner , namely Laal Maas , the Rajasthani fiery Lamb dish from a couple of weeks ago. But, nevertheless, I had wonderful grilled prawns with a spicy seafood sauce, which he has now added to his repertoire. Which reminds me, out of my three children, the only one who showed interest in cooking was my son, and so I made a recipe book just for him, of all the things that he cooked, I hope he still has it somewhere, maybe I should start one for Himself, now that he has graduated to the Kitchen?

For my Spicy Seafood Sauce, you will need ( it makes about 2 cups, but we cut the quantity in half)

• 3/4 cup tomato paste
• 2 tbsp chilli sauce ( ie Tabasco)
• 2 crushed cloves garlic
• 2 tbsp horseradish sauce
• juice of a lemon
• 2 tsp Worcestershire sauce
• 1/4 tsp ground black pepper
• 1/2 cup mayonnaise

Simply, put all of the ingredients into a bowl and mix well together. Refrigerate until ready to use.

 

Great with hot or cold shellfish, and as a spicy dip. If too spicy for you cut down on the chilli sauce or add more Mayo.