Chef Manager Housien Koussan and Deputy Vice-Chancellor (Research) Professor Sakkie Pretorius have teamed up again to provide This Week readers the opportunity to match a delicious dish with the perfect wine.
Sakkie says: “My recommendation for this dish would be a Hunter Valley Semillon or a Margaret River Semillon Sauvignon Blanc. For those that prefer red, try a Pinot Noir from Tasmania, Victoria’s Mornington Peninsular or the Adelaide Hills in South Australia.”
Staff Café’s Prawn Linguini with shaved fennel, tomato, chilli and garlic
600g green prawns, peeled and sliced length-ways in half
900g linguini pasta
1 tbsp pomace olive oil, for cooking
1 large bulb fennel, shaved or sliced thinly
350g Roma tomatoes, diced 2cm thick
1 long red chilli with seeds, finely chopped
5 cloves garlic, minced
1 bunch coriander, roughly chopped
4 tbsp of white wine (see wine match)
Salt to taste
Cracked black pepper to taste
1 bunch flat leaf Italian parsley, finely chopped
2 tbsp good quality extra virgin olive oil
½ bunch shallots, chopped
Cook the linguini pasta in boiling salted water until al dente. This takes around 12 minutes, but follow the instructions on the packaging for timing.
Heat a frying pan on medium heat for a couple of minutes, add the olive oil and then add the sliced prawns. Keep on a medium heat and toss for one minute.
Add the minced garlic, chilli and diced tomatoes. Sauté for a further two minutes on a high heat.
Add the shaved fennel and sauté for a further minute. Add a splash of white wine (about four tbsp).
Add the pasta to the pan (including a little bit of the water that the pasta was cooked in) and toss through the coriander and chopped shallots on high heat. Season to taste.
Transfer to a large bowl and finish with chopped parsley and a really good extra virgin olive oil.
Serve with a side of grilled ciabatta or sourdough bread.