Jump To The Moon For Prawns, Water & Tshirts

Gateway 97.8Sunday RoastLeave a Comment

This week we are joined by Doctor Peter Vacositch and Professor Colin Blakemore telling us how much water we need to be drinking and what colour Tshirt we should be wearing to keep cool! We have another superb BBQ recipe from the Gateway Chef and an odd International Day!

Listen again to those interviews here…


The Gateway Chef has cooked up another beauty for you to enjoy! if you have your own recipes to be features on the Sunday Roast then please contact us by clicking here!

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Thai coconut-chilli prawns
Ingredients

4cm/1½in piece fresh galangal, peeled, chopped

2.5cm/1in piece fresh ginger, peeled, chopped

2 stalks lemongrass, outer leaves removed, inner core chopped

2 garlic cloves, peeled

1 red chilli, stalk removed

2 limes, zest and juice

3 tbsp soy sauce

small bunch fresh coriander, roots and leaves chopped separately

1 x 100g/3½oz block dried coconut

24 large prawns, peeled, heads removed

½ fresh coconut, flesh only

½ lime, cut into wedges, to serve

Preparation method

Blend the galangal, ginger, lemongrass, garlic, chilli, zest and juice of the limes, soy sauce, coriander roots and dried coconut in a food processor until well combined as a thick, rough paste.

Transfer the paste to a resealable freezer bag and add the prawns. Seal the bag, removing as much air as possible as you do so, then massage the mixture into the prawns and set aside in the fridge to marinate for 1-2 hours, or overnight, if possible.

Heat a frying pan over a medium heat. Using a potato peeler, shave the fresh coconut into the pan, then dry-roast the coconut shavings until lightly toasted. Set aside.

When the prawns have marinated, heat a griddle pan over a medium to high heat. When the pan is hot, shake any excess marinade from the prawns, then put them on the griddle, in batches if necessary, and grill for 2-3 minutes, or until pink and opaque.

To serve, divide the coconut-chilli prawns equally among four serving plates. Sprinkle over the coriander leaves, coconut shavings and garnish with a wedge of lime.

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Today is international….

World Jump Day

Many ideas are floated to help combat global warming, and World Jump Day is one of them. The aim of the day is to shift the orbit of Earth, to extend daylight hours and to create a more standardized climate throughout the world.

The concept was promoted by German artist, Torsten Lauschmann, and the first World Jump Day was slotted for July 20, 2006. He claimed that 600 million people in the Western Hemisphere were going to jump at the same time. This proposal was actually a satirical art installation, but it reminded people about the effects of global warming.

Earth weighs 100 trillion trillion pounds, and the average weight of a human is 137 pounds, which multiplied by 600 million equals 8,220 million pounds. Working out the pound-force of that figure involves a complicated formula, but rest assured that 600 million people jumping simultaneously (if anyone could organize the event) would make no difference to Earth’s orbit.

But, hey, it’s fun. Jump!

 

Today is international….
Moon Day

Every once in a while, the human race achieves something truly remarkable, and Moon Day celebrates the occasion when we first left footsteps upon our nearest neighbour.

It’s probably best to gloss quietly over how long it is since the last visitors landed there, but that’s no reason to skimp on the celebrations. After all, there’ll never be a better excuse to launch firework rockets over your neighbourhood and dress up in a tinfoil suit with a fishbowl on your head. Alternatively, you might prefer to drag a telescope out into the garden, or maybe sit in a circle howling like wolves as the moon rises.

Be careful who you invite to your Moon Day party, though, as there’s bound to be one guest who insists the party is not really happening and that you are faking the hot dogs and beer in a film studio somewhere in Nevada.

 

Have a great weekend and i will see you next sunday for my birthday celebrations…. the BIG 30…. 🙂

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