Informing the Campfire Community every day

You are here

Jeremy Pearce - 16 Jan 2020


This is a seriously intense flavored loose version of the Spanish classic .that shouldn't take longer than an hour (depending on marination time and timings )

My version of  Patatas Bravas and Chilli garlic tiger prawns


Sauce  Tomato Purree /Tinned tomato s/Onions /Garlic /Chilli Veg stock cube /Cava /White wine vinegar/Sugar /Fresh Bay leaves /Thyme/ Rosemary /  Fresh cracked pepper /Salt optional .Black olives .Virgin press Rape seed oil

Prawns Prawn marinade /Sauce

Frozen Tiger raw prawns  /Fresh red Chilli /Garlic /Thyme/Fresh rosemary /Parsley /Cracked black pepper /Cava or any dry white wine to hand /Rape seed oil/Lemon or lime for serving


I used king Edwards /More onion cut as for lyonnaise /Fresh red pepper /Garlic /Black pepper salt  /Virgin press rape seed oil  /Virgin Olive oil and more fresh bay Rosamary and thyme


2 black iron frying pans /Spatula /Knives /Chopping board /Oven and Stove top /Passel and mortar (For crushing peppercorns )Stick Blender

Method  Sauce

Chop 3 red or white onions and saute with the garlic and chilli and black pepper  (Ive left no quantities so it can be adapted for personal taste)Shallow fry  until soft.Dont worry about being a bit heavy with the oil because it will enrich the sauce and make it shiny.  Then add a splash of white wine vinegar and reduce it till dry /Add some veg stock cube or paste .Then add tomato puree /Bay . Cook the puree out then add Tinned tomatoes (I used 2 tins because I wanted surplus sauce for other meals ) and the herbs and reduce down till thick and shiny ,and then add some sugar to adjust the acidity Then blitz it with the stick blender

Method Prawns

Peel raw tiger prawns ,when defrosted  place in a suitable sized bowl,Take the black vein  out from the back if not already done (Easiest way, puncture the flesh just under the vain with the tip of cocktail stick in the middle of the prawn and pull up .It should drag the vein out with it ) With crushed pureed garlic /Fresh thyme /Rosemary and chilli and crushed black pepper and enough virgin Rape seed oil to  coat and the juice of half a lime  leave to marinate and absorb the flavours


Cut into even size cubes .I didnt bother peel them /Slice onions as if for lyonnaise

I sealed and coloured the potatoes in a black iron frying pan with seasoning  in a 200 degree pre heated oven in Virgin rape seed oil .I personally don't use olive oil for frying because heat changes its molecular structure .I use it just for finishing .When the potatoes are sealed and starting to go golden add the sliced onion /red pepper and garlic and black olives .I  cooked these out till till the sugars came out and then added some Cava and enough of the tomato sauce to coat the potatoes Then remove and keep warm .The potatoes will be cooked through


Take a frying pan and get it hot (The object is not to boil the prawns into a tough dried out rubber but to seal them ).Add some oil and chilli and some crushed garlic (It shouldn t burn) ,then the prawns but dont move them till the colour change starts to show up on the sides ,when it does turn them over and then add some Cava and reduce it down .The prawns will be cooked through now and still succulent and the sauce should be shiny and not watery Then add chopped fresh parsley and dress on the plate and thats it Plate dress and eat with a slice of lemon or lime wedge and more chopped flat leaf parsley and some good quality virgin olive oil run on top and the rest of the wine

Enjoy Campfire x




Beth Salmon

I’m loving your potato recipe.... would never have thought to put cava with them.... your kitchen sounds like a constant party!!!!!! So what tunes do u play when cooking this one..... lol!!!!

More From Jeremy Pearce