Named after the profound peace of mind acquired through a healthy body, Cuba Street’s newest eatery Nirvana serves nutritious but tasty food morning, noon and night.
Variety is said to be the spice of life, and Nirvana takes this as the inspiration behind their affordable dishes, which are influenced by global cuisine from North Africa to Asia via Europe. The dishes here are both firm menu favourites.
Spicy prawn fettuccine
- 800g fettuccine, cooked al dente
- 25–30 fresh prawns
- 120g Parmesan cheese
- 120ml cream
- 2 tsp semolina
- Mustard leaves to garnish
- 20 basil leaves to garnish
- 40ml olive oil
- 5 cloves garlic, finely chopped
- 1 red onion, diced
- 800g tinned cherry tomatoes
- 16 basil leaves
- 1 tsp chilli flakes
- 120ml white wine
- 1 tsp oregano
- Salt and pepper to taste
- To make the sauce, add the olive oil to a hot saucepan.
- Add the chopped garlic and diced onion, and sauté until soft.
- Add the tinned tomatoes, fresh basil, chilli flakes, and white wine. Bring to the boil.
- Season the sauce with oregano, salt and pepper, and simmer for seven minutes before removing from the heat.
- Coat the four largest prawns in semolina and deep fry briefly until crisp, and then set aside.
- Add the cream, remaining prawns and Parmesan to the sauce, before heating through being careful not to bring to a boil again.
- Remove the pan from the heat and then stir the cooked fettuccine into the sauce.
- To serve, place the pasta and sauce in a shallow bowl then add the crispy prawn, fresh basil and mustard leaves to garnish
Nirvana brownie with chocolate sauce
- 175g butter
- 175g good-quality dark chocolate
- 1½ cups caster sugar
- 4 free-range eggs
- 2 tbsp cocoa powder
- ½ cup plain flour
- ½ cup chocolate chips
- 10g butter
- 30g good-quality dark chocolate
- 15g cocoa powder
- 10ml milk
- 10ml vanilla essence
- Preheat the oven to 175˚C.
- First make the brownie. Heat the butter and chocolate in a saucepan, stirring until combined and smooth. Remove from the heat.
- Beat in the sugar and eggs, and then mix in the cocoa powder, flour and chocolate chips.
- Pour into a rectangular tin and bake for 1 hour, then leave cool.
- To make the sauce, heat the butter in a saucepan on a low heat with the dark chocolate.
- Add the cocoa powder and milk, stirring to combine thoroughly.
- Add the vanilla essence and briefly bring to the boil.
- Put aside and refrigerate until required.
- When you’re ready to indulge, warm the sauce and brownie, and serve with a scoop of vanilla ice cream.
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