Chef Sarah Conway was inspired by eating out in restaurants with her parents when growing up in London.
Chef Sarah Conway was inspired by eating out in restaurants with her parents when growing up in London.
Some of Auckland's most stunning homes will open their doors for a great cause on November 6, with top Auckland chefs serving up signature dishes within their kitchens. Proceeds from the sixth annual Festive Home Tour 2015, will go to World Child Cancer's Pacific chapter to help improve child cancer treatment and survival rates among children in the Pacific Islands. Sarah Conway, from Ponsonby Road Bistro, will be one of the chefs doing their bit. We asked her some questions:
Who or what inspired you to take up cooking?
Growing up in London, I discovered cuisines from all around the world at a very early age - and was inspired both by cooking with and eating out in restaurants with my parents, who were enthusiastic cooks!
What are five ingredients you can't live without?
The onion family, olive oil, lemons, herbs and seafood.
Ponsonby Road Bistro, our restaurant in Auckland, that turns seven next year.
What car did you learn to drive in?
A Vauxhall Nova (sometime in the late 80s, screeching around roads in North London).
Your go-to comfort meal?
Good sausages on creamy mash with onion gravy and lashings of hot English mustard.
-The 2015 Festive Home Tour takes place in Auckland on Friday, November 6, day session 10am-4pm, evening session 4-8pm. Tickets cost $65 per person for day and $55 for evening and are available from Ticketek.co.nz.
Seared cumin, garlic and chilli-prawn salad with couscous, almonds, golden raisins and green tahini
RECIPE
Seared cumin, garlic and chilli-prawn salad with couscous, almonds, golden raisins and green tahini
This is a 'feasting' salad - perfect for Christmas Day in warmer climes! (10-12 pax)
SALAD
1kg frozen tiger prawn meat (ie: peeled) - thaw for use 4 tsp cumin seeds - toasted and ground 1 tsp dried chilli flakes 1 tsp sugar 2 tsp salt 3 cloves garlic - minced 2 cups couscous - cooked as per packet instructions 1 cup sliced almonds (plus a few extra for garnishing), toasted 1 cup golden raisins 2 big or 3 small lemons - juiced and zested Large bunch of spring onions - washed and sliced thinly 2 punnets cherry tomatoes - washed 3 baby gem lettuce - washed, leaves pulled apart Good olive oil Salt and pepper Extra lemons for serving
DRESSING
300ml tahini 450ml water 1 cup each of mint, coriander and parsley - set a bit of each aside for garnishing tsp honey tsp salt
Cut each prawn into three, and marinate with garlic, salt, sugar, dried chilli and cumin. Ideally, leave overnight, or for at least two hours.
Make dressing by whizzing together the tahini, water, herbs, honey and salt in a food processor until really creamy and green.
Add lemon juice and zest to couscous, then add raisins, almonds, spring onions and a big splash of good olive oil. Mix until combined.
Sear the prawns in a hot pan with a little olive oil until just cooked through. When cool, combine with couscous salad. Season with salt and pepper.
Quarter the tomatoes and toss in a bowl with a little salt, pepper and olive oil.
Arrange the washed lettuce leaves around a large serving platter. Pile the prawn couscous in the middle. Drizzle with green tahini and scatter over your tomatoes, extra herbs and almonds. Tuck in some extra lemon wedges, and serve the rest of the green tahini in a dish on the side.
