New years eve recipes for you ……spiced prawns, clams in sherry and toasted pepitas from the Relish Mama kitchen.

You may or may not be entertaining tonight as you welcome in the New year.

 

I wanted to share with you a few quick recipes that I think are just perfect for a large or small gathering. Often, I am enjoying these tapas-style dishes, simply, with my family, on our back deck.

I could talk for a long time about the reasons I love to share good food here, in this space with you all, as well as at Relish Mama and at my own home table. In short, a table can be a place of great joy, conversation and a very special place to gather. It can also be a great place for refuge. Food is what brings us together. A shared table is one of the most beautiful things in my life. I hope you get the same joy.

 

I thank you for being here with us this year.

 

I wish you a fabulously delicious night tonight & I really wish you all the best for the new year ahead. I hope that in this next year we find ourselves opening our doors to enjoy more ‘shared moments’. I hope we all have more ‘living in the moment’ kind-a moments.

 

I hope at some point now, today or next year that you find you are exactly where you are meant to be, doing exactly what you are meant to be doing, with the people of your tribe. The light-bringers, the magic makers, the game shakers. The ones who expand you. The ones who really are your tribe……new members and old, alike.

 

Thank you to my family & my incredible team also. You are very much my tribe & I love you & thank you so much. I cannot wait to grow, love and share more with you again next year.

 

Here below are just a few recipes for you to enjoy and share.

 

Tonight, my own family will be enjoying some of these dishes below as well as a large Paella I will be making in our backyard and accompaniments that friends bring and share. It will be a lovely end to one incredible year for us (not in all ways great but incredible all the same). A lovely way to both reflect, appreciate and love.

 

Yours with great food & a whole lot-a love,

 

Nellie

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For more great recipes like this one and lots of dinner inspiration, we’d love to sign and send and copy of the Relish Mama cookbooks direct to your door. Consider them your new best friend in the kitchen.
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Recipes for Spiced prawns, clams in sherry and toasted pepitas from the Relish Mama kitchen.

Spiced prawns

 

 

Spiced prawns

Makes 12

These are a little party on your tongue.
They really should be enjoyed at everyone’s party!

Tip: The spice mix will last for up to 1 week in an airtight jar.

12 large uncooked (green) prawns, cleaned and tails intact
2 tablespoons grapeseed oil

Spice mix

1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon Spanish smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sea salt

To serve

Micro herbs or coriander leaves,
Extra spice mix

 

For the spice mix, dry roast the coriander and fennel seeds until fragrant (1–2 minutes). Grind the spices into a fine powder using a mortar and pestle or a small food processor or spice grinder. Add the paprika and herbs. Mix well and set aside.

Thread the prawns onto skewers lengthways through the body. Heat oil in a large non-stick frying pan over medium-high heat. Add prawns, turning occasionally, throwing in a pinch of spice mix and sea salt while cooking for 2–3 minutes.

Serve hot with an extra dusting of spice mix and garnished with micro herbs.

 

Toasted Pepita’s (pumpkin seeds) with a hint of chilli

 

Toasted Pepita’s (pumpkin seeds) with a hint of chilli

These are a big love of mine and I think you might just find that they go down very nicely indeed at the end of the day – drink in one hand and a little bowl of pepita’s in the other! Ole!

 80 g Pepitas
2 tablespoons of caster sugar
1 ½ tablespoon of sea salt flakes
1 teaspoon of ground chilli
A pinch of cayenne pepper

Combine the pepitas and sugar in a frying pan and stir occasionally over low-medium heat until the sugar begins to melt. Add the sea salt flakes and gently shake the pan for a couple of minutes, until the pepitas are toasted. Remove from the heat and stir in the ground chilli and cayenne pepper. At this point, I transfer the toasted pepitas to a silicone mat or baking paper to separate them a little as they have a tendency to clump together if left to cool too closely together.

 

Baby clams with Spanish Sherry and Jamon

 

Baby clams with Spanish Sherry and jamonBaby clams with Sherry and Jamon

Serves 4–5 as a tapa

Clams, garlic, paprika, jamón and sherry – an irresistible proposition, all-year-round for me.

1 kg clams
100 ml olive oil
5 garlic cloves, finely chopped
1 shallot or ½ Spanish onion, finely chopped
6 slices jamón serrano (cured ham), roughly chopped
(substitute for prosciutto if need be)
1 teaspoon plain flour
1-2 teaspoons Spanish smoked paprika
150 ml pedro ximinez sherry
2 tablespoons freshly chopped flat-leaf parsley
Sea salt and freshly ground black pepper

Start by soaking the clams in cold water for about 20 minutes to allow them to release any sand trapped in their shells. Rinse thoroughly under cold water and discard any that are open, broken or don’t close when tapped firmly.

Heat the oil in a large frying pan (wide enough to hold all the clams) over medium heat and add the garlic, onion and jamón. Cook until the onion is translucent, but not coloured.

Add the flour and paprika and stir-fry for 20 seconds to cook the flour. Add the sherry, stirring all the time and then quickly flambé by setting light to the pan using a lighter or long match. If you don’t want to flambé the sherry don’t worry, just cook for 1 minute so that the alcohol evaporates. Add the cleaned clams to the pan, turn up the heat and shake the pan vigorously, tossing the clams a couple of times.

Season to taste and stir in the parsley, cover with a lid and cook for 2–3 minutes until the clams are fully opened. Stir again before serving with lots of fresh bread to soak up the sauce.