Before heading to bed, here is one for eadable Tiger Prawns with a perfect sauce, not the usual thai version where they are burned on a BBQ until totally dry and chewy or left in a tom yam kung until mulch ......

Peel the Prawns - cut the back to remove the black line (intestines) put them aside. Heat some butter with olive oil 1/1 in a sauce pan. When hot, add all the shells and some finely chopped stallions and fry gently for about 5 minutes - remove the shells and add a cup of creme-fresh or cream and stir while simmering on low heat for a further 3 minutes - during this time also add some freshly ground black pepper, salt and lemon juice - now add a table spoon of tomato puree to thicken, but not to overpower the flavor - this also gives the sauce a nice color

Rub a clean skillet with a large garlic clove place it on the gas and add butter and again olive oil - when hot, but not smoking hot, place the prawns into the butter/oil and fry on each side for no more than 1 minute or until they have turned pink - remove, place onto a warm plate and add some of the sauce - sprinkle with finely chopped fresh parsley - enjoy with crusty baguette or pasta

Before heading to bed, here is one for eadable Tiger Prawns with a perfect sauce, not the usual thai version where they are burned on a BBQ until totally dry and chewy or left in a tom yam kung until mulch ......

Peel the Prawns - cut the back to remove the black line (intestines) put them aside. Heat some butter with olive oil 1/1 in a sauce pan. When hot, add all the shells and some finely chopped stallions and fry gently for about 5 minutes - remove the shells and add a cup of creme-fresh or cream and stir while simmering on low heat for a further 3 minutes - during this time also add some freshly ground black pepper, salt and lemon juice - now add a table spoon of tomato puree to thicken, but not to overpower the flavor - this also gives the sauce a nice color

Rub a clean skillet with a large garlic clove place it on the gas and add butter and again olive oil - when hot, but not smoking hot, place the prawns into the butter/oil and fry on each side for no more than 1 minute or until they have turned pink - remove, place onto a warm plate and add some of the sauce - sprinkle with finely chopped fresh parsley - enjoy with crusty baguette or pasta

Are the stallions for extra horsey flavour?!?

BTW, I agree that home made gravy is a doddle, however, I do sometimes use bisto to thicken the home made stuff. Also, I, like Jettie, never measure anything. Do it by eye, feel, touch, and taste - it's more fun that way!

Yea yae .... a typo there, of course we would not add any horses to the prawns but scallions ....

my recepie as follows

sorry no exact measurements as i usually only use them for patisserie

and it takes a rather long time

chop some veal bones in to walnut size pieces and place with some oil in a hot roasting tray and in the oven at about 220*C stir occasionally until browned,add tomatoe purree and be very careful now not to burn,after about a further 20min add celeriac,garlic,carrots,onions all cut into small pieces and parsley stalks, a couple bay leaves,black peppercorns and a glove,carry on roasting,when the veg is browned too add some dry red wine and keep roasting until completely reduced,repeat two or three times,then take out the oven and put in a stock pot,make sure you loosen all the bits from the tray, and cover with water and simmer for about 3h then take all the bones etc out and reduce to about 1/3 and season with salt and pepper and thicken if necessary with flour,this is a great base for any sauce or if you want diff flavours use different bones or add them to the veal ones

enjoy,matt