This simple little supper hardly calls for a recipe at all. It uses lots of storecupboard ingredients to pump up the volume and make the best of the fresh prawns. You could use cooked frozen prawns here or maybe some slices of smoked salmon. The fresh flavours of white wine and lemon juice really lend themselves well to seafood.

Serves 4
400g of spaghetti
6 prawns per person, peeled
2 tablespoons of olive oil
4 cloves of garlic
1 teaspoon of chilli flakes
200ml of white wine (about a wine glassful)
Juice of 1 lemon
90g of butter (about 6 tablespoons)
A generous handful of parsley, finely chopped

First things first, get the pasta on the boil, cook it according to the instructions on the pack. Drain and toss in a little olive oil and set aside. Place a pan over a medium heat and add a little olive oil, gently fry the garlic and chilli for about one minute.

Add in the prawns and fry for three minutes, tossing until they have changed colour and are cooked through. Remove from the pan and set aside. Pour the wine and the lemon juice straight into the saucepan and bring to the boil. Let it simmer away for a minute or two and then stir in the butter until it’s melted and add half the parsley.

Add the prawns and the pasta and toss until everything is evenly combined.

Serve straight away with the remaining chopped parsley and a generous seasoning of sea salt and ground black pepper.

The post Simple Prawn and Garlic Pasta Supper first appeared on Donal Skehan | EAT LIVE GO.

Cook the pasta according to the instructions on the packet

In a large frying pan heat the oil over a medium heat and add the garlic and chilli flakes.  Fry gently until golden.

Add the cooked pasta and the parsley to the pan and toss until the pasta is nicely coated.

Break the tuna into rough chunks, add to the pasta and stir through.

Season with a little sea salt and black pepper and serve straight away!

The post Simple Spicy Tuna and Garlic Penne first appeared on Donal Skehan | EAT LIVE GO.

When it comes to snack foods, everyone has their weakness, mine just so happens to be these homemade potato chips.

Makes enough for 4 portions, or one giant selfish one!
5 rooster potatoes cut into chips
3 tablespoons of olive oil
2 teaspoons of paprika
1 tablespoon of ground black pepper
1 tablespoon of sea salt

Preheat the oven to 200oC.

Cut the potatoes into chips about 1cm in thickness. Spread the potato chips evenly over two large non stick baking trays. Try and give the chips as much space as possible, this will make them extra crispy.

Drizzle the oil over the chips and toss until they are all combined.  Sprinkle over the paprika, pepper, salt and toss again.  Place in the oven and roast for 40-50 minutes or until crispy and golden.

Serve straightaway as a tasty snack or alongside a main meal.

The post Homemade Paprika Roast Potato Chips first appeared on Donal Skehan | EAT LIVE GO.