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4 July 2013

The Jewelled Kitchen Virtual Cookbook Launch!

Sarka Babicka

And so after 2 years of burns, cuts and tears, The Jewelled Kitchen cookbook is officially out today and in bookstores across Europe and Australia, and the Middle East in a week’s time (US launch is October 1st).

My fellow blogging friends and I are celebrating by taking turns and posting a recipe a day on our respective blogs over the next couple of weeks. Some of us are even in for a reunion over the weekend at the Food Blogger Connect conference, and so what better time for a real life Jewelled Kitchen birthday bash too!

To add even more seasoning to the mix, my brother Eli and sister Adla have flown in for the launch and are graciously helping me with all the catering (as you can see!) We’re cooking up lots of recipes from the cookbook for the masses to try!

Adla snoozes

Of course, I’m incredibly grateful to the generous folks over at Morrocan Bazaar, Chobani, Lidgates, Wines of Lebanon, My Olive Branch and Terra Rossa for their wholehearted support. They have really been wonderful and I can’t wait for you to see what we’ve all cooked up. I plan to update you on the event’s happenings so stay tuned for more on that.

Till then I leave you with a prawn crumble recipe from the cookbook. Also, do follow my lovely food blogging friends and keep an eye out for any Jewelled Kitchen recipes they’ll be cooking up over the next couple of weeks.

Sarka Babicka of Cook Your Dream

William Dobson of Sugar Street Review

Aoife Cox of The Daily Spud

Ren Behan of My Polish Kitchen

Karin Stienemeier of Yum and More

Sarah Melamed of Food Bridge

Emiko Davies

Joumana Accad of Taste of Beirut

Zita Nagy of Zizi’s Adventures

Sally Prosser of My Custard Pie

Jul’s Scarpaleggia of Jul’s Kitchen

Regula Ysewgin of Miss Foodwise

Leen Zaben of Culeenary

Helen Best-Shaw of Fuss Free Flavours

Kerrin Rousset of My Kugelhopf

 

P.S- If you’re interested in coming to the book launch and getting a signed Jewelled Kitchen copy, then here’s where you can find us! 🙂

JK book launch party invite-1

 

Prawn, Spinach and Bread Crumble
 
Prep time

Cook time

Total time

 

This dish resembles a Greek prawn saganaki or a prawn vindaloo, but it’s really my take on a similar dish my father prepares. I’ve turned it into another crumble (like the Aubergine, Veal & Yogurt Crumble on page 119), by tossing in some crisped Arabic breadcrumbs to soak up the all- important juices. I’ve also added a lacing of Arak to give it a more intoxicating flavour.
Author:
Serves: 4

Ingredients
  • 2 loaves of stale Arabic Bread or pita bread
  • (see page 217), roughly crumbled
  • 2 tbsp sumac
  • 2 tbsp olive oil
  • 100g/31?2oz salted butter
  • 1 large onion, finely chopped
  • 1 garlic bulb, cloves separated and finely chopped or crushed
  • 1 small hot red chilli, finely chopped (optional)
  • 900g/2lb large raw prawns, peeled and deveined
  • 200ml/7fl oz/scant 1 cup Arak or Pernod
  • 6 tomatoes, finely chopped
  • 2 handfuls of coriander leaves, finely chopped
  • 3 handfuls of spinach leaves, finely chopped
  • juice of 1 lemon
  • sea salt and freshly ground black pepper

Instructions
  1. Preheat the oven to 180 ?C/350 ?F/Gas 4. Put the bread pieces on
  2. a baking sheet. Sprinkle with sumac, drizzle over the oil and toss to combine. Bake in the oven for 10 minutes, shaking the sheet a couple of times, until they are crisp and golden.
  3. Meanwhile, melt 55g/2oz of the butter in a heavy-based saucepan over a medium heat, add the onion, then cover and sweat for 5 minutes until soft and translucent. Add the garlic, chilli, if using, and prawns and toss to coat, then sear the prawns for about 2 minutes on each side until they are light pink. Remove the prawns, cover and set aside.
  4. Add the Arak to the pan and leave to bubble and reduce for 2–3 minutes. Add the tomatoes and coriander and cook for 4–5 minutes until the tomatoes have softened. Add the spinach leaves, the prawns and the remaining butter, season to taste with salt and pepper and toss to combine, cooking for 3–4 minutes until the spinach has wilted and the prawns are just cooked through. Squeeze over the lemon juice. Remove from the heat and transfer to bowls. Sprinkle over the crisped Arabic Bread crumbs and serve.

 

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11 thoughts on “The Jewelled Kitchen Virtual Cookbook Launch!

  1. I wrote down on my agenda that day. I cannot wait to have your cookbook.
    Alas I’m not attending FBC5 due to a wedding here in Rome.
    Anyway, I’ll follow all of you via FB and Twitter.

  2. Congratulations Bethany, so wish I could be there for the launch, but presently in L.A.. Can’t wait to see the book when I get back….

  3. Congratulations again on the launch. The book is just beautiful and I can’t wait to get cooking from it when I finally have a weekend at home!

    Wish I could attend your launch and it would be lovely to see your family again. Sorry I cannot make it!

    x
    Kavey

  4. how exciting Beth! when is the launch going to be in Beirut? your cookbook is a treasure, art and functionality combined and I am looking forward to the Persian dish I have decided to test in my kitchen from it.

  5. Hi Bethany, congratulations on the publication of your beautiful and enchanting cookbook. I’ve posted as per the virtual launch schedule but tiny technical hitch with the recipe, which I hope to update tomorrow morning! Lovely to see you at the weekend. Ren x

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