Rice with Prawns "Lecturama"

This decidedly odd recipe was an all-time favourite when we were at University. We found it in a cookbook of "one-pan dishes" from a mail-order publishing house called "Lecturama", hence the name. As far as I know the cookbook is still in the kitchen of that house on the campus. At the time we used to make it with fresh or frozen cod. Given the poor sustainability of present-day cod fisheries we lately made it with prawns, which actually proved to be better!

Don't be surprised or scared by what follows. It looks and sounds more complicated than it is and it really tastes wonderful.

• butter
  
• 250 grams rice
• 400 grams shelled prawns (frozen or fresh)
• seasoning
• 2 onions
• 1 tin of tomatoes (crushed or chopped)
• 4-5 fresh tomatoes, sliced
  
• 3-4 cloves garlic, pressed
  
• 1/2 cup raisins, soaked
• 1/2 cup green olives, roughly chopped or sliced
• 2 dl mayonaise
• 1/4 cup cream
• 2 tbsp curry powder
• 1 cup grated cheese (Gouda, Cheddar)
• 2 tbsp breadcrumbs
  

Preparation:

1. Cook the rice
2. Slice the onions and fry them until golden
3. Sauter the garlic, add the tinned tomatoes and cook it to a saucy consistency
4. Mix the mayonaise wit5h the cream and the curry powder
5. Mix the grated cheese with the breadcrumbs
6. Butter a sufficiently large, shallow, but not too shallow fireproof dish
7. Preheat the oven to 200 degrees

All this can be done in advance. Now start assembling the dish layer-by-layer.

First fill the bottom of the dish with the rice and spread the prawns on top of the rice. Season the prawns. Layer the sauteed onions on top of the prawns. Cover with the tomato sauce and the sliced fresh tomatoes. Sprinkle the olives and raisins on top. Now cover again, with the mayonaise/cream/curry mixture. A spatula comes in handy at this time. Finally top with the cheese/breadcrumbs mix. Put the whole thing in the oven for 20-25 minutes or until golden on top and bubbly inside.

Meanwhile, as the dish is cooking, you can take a closer look at the Duchy Originals. I am particularly partial to their ales.