NOMU DEMO SHATTERS ILLUSIONS OF BEING A GOOD GIRL

On the spur of the moment I accepted an invitation to a NoMU demonstration at the new Pick n Pay Good Food Studio in Hurlingham yesterday. With a bit of low flying through business-day traffic, I managed to make it in time and met up with fellow foodie Alida from Simply Delicious.

The studio is beautiful, and I regret not having taken more photos of it and the state-of-the-art equipment. Chef Nikki Laburn was a restaurant chef for many years before she realised that what she really enjoyed was teaching, so this job is a dream come true for her.

In Japanese, NoMU loosely translates as ‘to drink, swallow or savour’, but go here to see how the brand first came to have the name. I’ve long been a convert to the products in this brand’s range, so I was very interested to see what Nikki was going to do with them.

Our tasting menu consisted of:

Beef burgers with tangy tomato relish

Chicken kebabs with garlic and lemon

Red fish with garlic butter

Spicy Cajun prawns with aioli salad

Tomato pesto tart

Chocolate truffles

Everyone knows that prawns are possibly my favourite playground, so this was the most exciting recipe for me. Bear in mind that the quantities here are for a starter and that quantities should be tweaked for a more substantial meal.

8 large tiger prawns, deveined and shelled with tails on

2 Tablespoons NoMU Tomato and Herb Stir

1 Tablespoon NoMU Cajun Rub

30ml Extra virgin olive oil

1 Large Cos lettuce, chiffonade (cut into fine ribbons)

1 Large avocado, finely sliced

4 Tablespoons aioli (I use Jamie Oliver’s recipe)

1 Punnet pea shoots

Dressing:

Glug extra virgin olive oil

Juice of half a lemon

NoMU Just Salt

NoMU Just Pepper

Marinade the prawns in the NoMU Tomato and Herb Stir and the Cajun Rub for 15 minutes.

Heat the olive oil in a pan and sauté the prawns until they have cooked and the coating has turned nice and crunchy.

Mix the dressing and whisk.

Plate individual small heaps of lettuce, top with avocado and drizzle with dressing.

Top with dollops of aioli and place 2 prawns on top.

Garnish with pea shoots.

Most of the other delegates at the demo were Le Creuset store managers (do they only employ beautiful women?) and I asked the lady who runs the store nearest to my home about a product. She confirmed she had it stock and offered me a nice discount. Of course I had to stop by on my way home.

After such a wonderful morning, I was under no illusion that I was going to be very productive for the rest of the day, which means a weekend of catching up and getting back on track … thank heavens Monday is a public holiday!

Side View’s weekend theme is ‘illusion’, to participate please go to:

http://viewfromtheside.wordpress.com/

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43 Comments Add yours

  1. slpmartin says:

    Having just finished dinner, I should not be hungry…but those tiger prawns are very tempting. 🙂

    1. theonlycin says:

      They were very moreish 🙂 Enjoy the rest of your evening and sleep well.

  2. souldipper says:

    I long for the day for my shellfish and prawn allergy to be over! That photo makes me drool.

    What about that spatula spoon that, I think, Tandy talked about? Does it work well. Hope you provide a photo.

    1. theonlycin says:

      I haven’t tried it yet, will let you know when I do 🙂

  3. deepercolors says:

    mmmmmm. Sounds good. 🙂

  4. Simon says:

    I love NoMu. I met the people that run it out at a dinner in CT once and they are actually lovely people too. Then we tried some of their products and it made me like them even more.

    1. theonlycin says:

      I met Paul about 7 years ago at a Fleur du Cap function in Cape Town, he’s a very nice man and a credit to his lovely mom. Thanks for the visit, Simon. xxx

  5. nrhatch says:

    I eat shrimp “on occasion.” That shrimp would create just the occasion. 🙂

    Thanks, Cin!

    1. theonlycin says:

      Ah, antoher fact to comsider when you come to dinner 🙂

  6. adeeyoyo says:

    Will try Jamie’s aioli soon… The Nomu products sound super too……. 😀

    1. theonlycin says:

      They really are, and they have such a long shelf life 🙂

  7. Recipe Chefs says:

    I love food and I really enjoy reading your blog. Thanks for sharing this post. Feel free to check out our recipes.

    Recipe Chefs –

    http://recipechefs.wordpress.com

    1. theonlycin says:

      I have, love them, going to try the coffee rolls soon 🙂

  8. bluebee says:

    “Glug extra virgin olive oil” – at last, an honest chef! The likes of Jamie always say “splash” when clearly their actions demonstrate them going way beyond that.

    1. theonlycin says:

      Yep, luckily I don’t follow their recipes to a T 😉

  9. Tandy says:

    which colour did you choose? One more sleep 🙂

    1. theonlycin says:

      A sea blue mini coquotte & a mustard yellow one, and a RED spatula ;p

  10. Liane says:

    That sounds like a fun experience! Prawns is one of my favorites too – not to cook – don’t have a clue, but to eat – yummy! Aren’t those kettles just delightful colours?

    1. theonlycin says:

      They’re beautiful. The store is running a competition to win one of those kettles, I put my tillslip in the box, so hold thumbs!

  11. Supa says:

    I’m also a sucker for prawns.

    1. theonlycin says:

      We should have married a pair of fishermen brothers!

      1. ok I’ll take Dr Dodge 😉

      2. theonlycin says:

        hehe, watch Sue whack you with a frying pan 😉

  12. I am pottering off to meditate deeply on the notion of prawns as playground.

    1. theonlycin says:

      Perhaps that should read ‘playground toys’ 😉

      1. 😀 Now my mind really is boggling…

  13. nursemyra says:

    I use Jamie Oliver’s recipe for aioli too.

    1. theonlycin says:

      Our Jamie’s a right treasure, he is 🙂

  14. What a great day out! I am proud to say that I can get a few NoMU products here in Mauritius! Imagine the fun I am going to have with the full range when I get home – woohoo!
    🙂 Mandy

    1. theonlycin says:

      Hooray for NoMU spreading their wings out across oceans 🙂

  15. So jealous….. nothing like an awesome discount to step a girl over the edge when it comes to great cook wear! What a great day.

    1. theonlycin says:

      It was, Chef, would love to have been able to splurge more 🙂

  16. Tilly Bud says:

    Nice use of the prompt.

  17. libraryscene says:

    I adore those kettles, a lime green or orange one would be so fine on my black stove 🙂

    1. theonlycin says:

      I’ll gladly have any colour 🙂

  18. suzicate says:

    Love the colorful tea kettles…you have such fun!

    1. theonlycin says:

      That I do, Suzi, I really love my life 🙂

  19. I have been so keen to try a couple of their non stick pans. And how beautiful would it be to have an entire set?
    Prawns look so delicious.
    What is aioli?
    Xx

    1. theonlycin says:

      Aioli is a garlic mayonnaise. It is a traditional Provençal sauce made of garlic , olive oil, and (typically) egg. There are many variations:
      http://www.google.co.za/#hl=en&source=hp&biw=1020&bih=660&q=aioli&aq=f&aqi=g10&aql=&oq=&fp=286b05206705e56

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