Today’s recipes go full throttled with the flavour. First up Prawn Puris – deep-fried breads with prawn curry – followed by truly indulgent Salted Caramel Millionaire Shortbread.
Feeling indulgent? Get cooking.
Puris are rich, deep-fried breads from India that are either served on their own or with curry. They are traditionally made with chapatti flour but you can use a 50:50 ratio of wholewheat and white flour to create a similar effect. Simon’s delicious Indian-inspired dish is ideal for Diwali, as puris are often eaten at special occasions and celebrations.
- Serves 4
- Preparation Time: 40 minutes
- Cooking Time: 10 minutes
For the curry
- 2 tbsp vegetable oil
- 1 red onion, finely chopped
- 1 red bird’s eye chilli, finely chopped
- 2 garlic cloves, crushed
- 5cm/1in piece root ginger, grated
- 1 tbsp ready-made curry paste
- 2 tbsp malt vinegar
- 450g/1lb peeled prawns
- 75ml/2¾fl oz double cream
For the puris
- For the puris, mix the chapati flour, water, coriander and salt together in a bowl to form a dough. Cover the dough in cling film and chill in the fridge for 20 minutes.
- Meanwhile, for the curry, heat the oil in a frying pan and fry the onion, chilli, garlic and ginger for 5-6 minutes, or until softened.
- Add the curry paste and cook for a further 4-5 minutes.
- Add the vinegar and prawns and cook for a further 4-5 minutes. Keep warm.
- Divide the puri dough into small balls and roll each ball out to 15cm/6in circles.
- Meanwhile, heat the vegetable oil in a deep, heavy-based saucepan until a small cube of bread sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)
- Deep-fry each puri for 45 seconds, turning once, until puffed up and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
- To serve, warm the prawn curry and stir in the double cream. Place the puris on serving plates and spoon over the curry.
The puris were served on Mikasa Cheers dinner plates, in case you liked the look of them.
Salted Caramel Millionaire Shortbread
This Salted Caramel Millionaire Shortbread is a rich and indulgent dessert, perfect for a party or simply an afternoon snack. The different stages may take some preparation but the end result is certainly worth it. For a more grown up version, Simon makes a salted caramel layer but you could leave out the salt if serving to children.
- Makes 9
- Preparation Time: 40 minutes
- Cooking Time: 35 minutes
For the shortbread
- 175g/6oz unsalted butter
- 75g/2½ oz caster sugar
- 1 vanilla pod, split and seeds scraped out
- Zest of half an orange
- 225g/8oz plain flour
For the caramel
- 200g/7oz unsalted butter
- 1 x 397g/14oz can condensed milk
- 4 tbsp golden syrup
- 1 tsp sea salt
For the topping
- 300g/12oz milk chocolate
- 100g white chocolate
- Preheat the oven to 180˚C/350˚F/Gas 4. Grease and line a 20cm/8in square cake tin.
- Rub the butter, sugar, vanilla seeds, orange zest, and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork.
- Bake the dough in the oven for five minutes, then reduce the oven to 150˚C/300˚F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin.
- Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes.
- Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly.
- For the topping, melt the milk chocolate in a bowl set over a pan of simmering water. Once melted, pour the milk chocolate over the caramel and pipe the white chocolate in a pattern through the milk chocolate.
- Chill in the fridge again until the chocolate has set, then cut into 9 squares and serve with strawberries.
For all the Daily Brunch with Ocado recipes so far, head to the Recipes section at ocado.com
Naomi, PR and Social Media Executive