Mini Olympics with Sauteed king prawns and tomato salsa!
My evenings this week have been spent, along with millions of Britons and billions of people around the world, watching the Olympics. What great entertainment and excitement, and I am not really a sports fan.
It inspired my kids and I to have own Olympics in the garden. We each chose a country and drew the flags which we attached to straws and then marched around the garden humming, although admittedly not their real national anthems! This was our opening ceremony. We commenced with the 100 metres – one length of the garden (somewhat shorter than 100 metres in real life) followed by the 400 metres – two laps of the garden (most definitely nowhere near 400 metres) and on to our field events.
The long jump involved running up to the hose pipe and leaping over it. The javelin saw us running up to the hose pipe and lobbing a plastic tube. For archery we threw a soft ball at a hand drawn window target from about two metres and we finished off with some free style trampolining – which was hilarious. The gold medal (the lid of a peanut butter jar) was awarded and we all did more humming!
What do the Olympians eat to give them so much energy and how many calories do they burn swimming 200 metres butterfly faster than most of us can run?
I found an article which said that Michel Phelps eats 10,000 calories a day, three fried egg sandwiches for breakfast along with chocolate pancakes and sugared French toast. For lunch he eats huge bowls of pasta with a tower of sandwiches on the side and for supper, pasta and pizza – both large. Straight carbohydrates and slightly more appealing than Andy Murray, he eats a large plate of pasta with a large grilled mackerel on top!
For my little athletes I made them sautéed king prawns and chorizo with a fresh tomato salsa.
Sautéed king prawns with chorizo and tomato salsa
Ingredients:
- 350g peeled king prawns
- 75g chorizo sausage
- 2 red onions
- 3 cloves garlic
- Squeeze of lemon
- Knob of butter
For the salsa
Ingredients:
- 250g cherry tomatoes
- 50g cucumber
- 2 spring onions
- Parsley, coriander, basil (optional depending on your little athletes’ tastes)
- Olive oil
- Rock salt and black pepper
Method
First make the salsa. Slice the cherry tomatoes into quarters, the cucumber into small dice and thinly slice the spring onions, mix them together in a small bowl with a good splash of olive oil and seasoning. Leave to chill in the fridge.
When you are ready to eat, cut the chorizo into small dice, peel and chop the red onion into thin crescent moons and squash and mince the garlic. In a good frying pan or wok heat a small glug of olive oil, add the chorizo which will release its own delicious red slightly spiced oil. Sauté for a few moments, add the onion and allow to cook through. Lastly throw in the king prawns and sauté for a few minutes until they turn pink. Remove from the heat, squeeze in the juice of half a lemon, a knob of butter and the cherry tomato salsa, toss in the pan. The juices from the salsa, the lemon, the chorizo and prawns will emulsify with the butter. Tip into small dishes and serve with hunks of freshly baked bread.
All fuelled and ready to go again I recommend 100 metres butterfly – a length of the garden whilst throwing your arms around!
Photo Credit: London 2012
Comments are closed.
- « Older Entries
- Newer Entries »
