The Jewelled Kitchen Virtual Cookbook Launch!
And so after 2 years of burns, cuts and tears, The Jewelled Kitchen cookbook is officially out today and in bookstores across Europe and Australia, and the Middle East in a week’s time (US launch is October 1st).
My fellow blogging friends and I are celebrating by taking turns and posting a recipe a day on our respective blogs over the next couple of weeks. Some of us are even in for a reunion over the weekend at the Food Blogger Connect conference, and so what better time for a real life Jewelled Kitchen birthday bash too!
To add even more seasoning to the mix, my brother Eli and sister Adla have flown in for the launch and are graciously helping me with all the catering (as you can see!) We’re cooking up lots of recipes from the cookbook for the masses to try!
Of course, I’m incredibly grateful to the generous folks over at Morrocan Bazaar, Chobani, Lidgates, Wines of Lebanon, My Olive Branch and Terra Rossa for their wholehearted support. They have really been wonderful and I can’t wait for you to see what we’ve all cooked up. I plan to update you on the event’s happenings so stay tuned for more on that.
Till then I leave you with a prawn crumble recipe from the cookbook. Also, do follow my lovely food blogging friends and keep an eye out for any Jewelled Kitchen recipes they’ll be cooking up over the next couple of weeks.
P.S- If you’re interested in coming to the book launch and getting a signed Jewelled Kitchen copy, then here’s where you can find us! 🙂
- 2 loaves of stale Arabic Bread or pita bread
- (see page 217), roughly crumbled
- 2 tbsp sumac
- 2 tbsp olive oil
- 100g/31?2oz salted butter
- 1 large onion, finely chopped
- 1 garlic bulb, cloves separated and finely chopped or crushed
- 1 small hot red chilli, finely chopped (optional)
- 900g/2lb large raw prawns, peeled and deveined
- 200ml/7fl oz/scant 1 cup Arak or Pernod
- 6 tomatoes, finely chopped
- 2 handfuls of coriander leaves, finely chopped
- 3 handfuls of spinach leaves, finely chopped
- juice of 1 lemon
- sea salt and freshly ground black pepper
- Preheat the oven to 180 ?C/350 ?F/Gas 4. Put the bread pieces on
- a baking sheet. Sprinkle with sumac, drizzle over the oil and toss to combine. Bake in the oven for 10 minutes, shaking the sheet a couple of times, until they are crisp and golden.
- Meanwhile, melt 55g/2oz of the butter in a heavy-based saucepan over a medium heat, add the onion, then cover and sweat for 5 minutes until soft and translucent. Add the garlic, chilli, if using, and prawns and toss to coat, then sear the prawns for about 2 minutes on each side until they are light pink. Remove the prawns, cover and set aside.
- Add the Arak to the pan and leave to bubble and reduce for 2–3 minutes. Add the tomatoes and coriander and cook for 4–5 minutes until the tomatoes have softened. Add the spinach leaves, the prawns and the remaining butter, season to taste with salt and pepper and toss to combine, cooking for 3–4 minutes until the spinach has wilted and the prawns are just cooked through. Squeeze over the lemon juice. Remove from the heat and transfer to bowls. Sprinkle over the crisped Arabic Bread crumbs and serve.