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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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heat the olive oil in a frying pan add the prawns and stir-fry for 3 minutes or until they turn pink. remove them from the pan and set aside and wipe the pan clean with kitchen paper. add the rum and the vanilla pod to the frying pan, bring to the boil and reduce down to about 2 tablespoons. stir in the cream and coconut milk, and reduce the mixture by half. scrape seeds out of the vanilla pod into the cream mixture and discard pod. season with salt and pepper. return the prawns to the sauce and cook for 1 minute, stirring. serve immediately over cooked rice.