Tag Archives: chilli

A new (neon) gem on Camden Street

15 May

In recent weeks, I have been on a quest to try Dublin’s newest eateries. I had grown tired of the usual suspects in town, and I took to twitter to seek tips from you nice people. It was very promptly suggested by a friend that I give one such newcomer a try.

I was meeting another friend for lunch in town and so we headed to Neon (He wanted to get a mention if I wrote about this- Hi Mark.) Upon entering Neon, you are greeted with a very sleek restaurant, with bench seating and counters at one end, behind which is an open kitchen (something I always enjoy seeing.)

We took a table while perusing the menus, on the advise of the very friendly staff.  I opted for a Red Curry with prawns and Mark opted for Chicken, chilli and cashew nuts.  The lunch deal is great value: a main and soft-drink for €9.95, and comes with a free DIY ice-cream cone (They have a mini 99-stlye machine in the corner!)

The dishes were served in takeaway containers, and for those of you who like eating from more refined receptacles there are dishes on every table. Sitting on top of my very generous portion of curry were a number of prawns. I wondered for a moment whether there would be any more lurking in the sauce beneath. I am delighted to say that my scepticism was misplaced, it was truly crustacean-filled, delivering a nice amount of heat. Mark was similarly pleased with his dish.

After just about finishing our lunches, we toddled over to the ice-cream machine to round off what was an excellent meal. Neon’s food, staff and surrounds are all likely to impress you- oh and the ice-cream probably will too.

 

Is there anywhere else in Dublin you think I should try?

 

 

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Prawn linguine with chilli and garlic

20 Aug

 

 

Ingredients:

olive oil

1 x red chilli

2 x cloves garlic

1 x tin chopped tomatoes

1 tablespoon of tomato purée

10 prawns (peeled and de-veined). Cooked or raw.

6 oz linguine

 

Start off by heating some salted water for the pasta. Then heat some olive oil in a big pot (I’ll explain later). To that add the finely chopped chilli and garlic. Add as much or as little chilli as you like according to personal preference/ strength of the chilli.

 

Once the garlic and chilli have gained some colour, add in the tin of chopped tomatoes and tomato purée. Throw your linguine into the boiling water at this stage. Let the sauce gently simmer while the linguine is cooking. About 5 mins before the linguine is ready, put your prawns into the sauce. If they are already cooked, you just need to warm them through. If they are raw, like mine were- cook until they have changed colour and cooked through, this does not take long. Flip them so both sides cook and are covered in the sauce.

 

While the linguine is still quite al dente- drain. Then add the linguine to the  sauce pot and toss so the pasta is evenly cooked. Much easier to do- if the pot is big!

Serve with a nice glass of red wine and some lightly toasted ciabatta. Equally you can heat a pan, with a little olive oil, and gently toast the ciabatta in that.

 

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