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Archive for September, 2024

Garlic & Chilli Prawns on Puréed Butter Beans

Posted in Food, Gluten-free, Prawns, Shellfish, tagged , , , , , , , , , , , on 29 September 2024| Leave a Comment »

This recipe comes from Rick Stein’s Simple Suppers and it is indeed a simple and easy recipe. Ready in minutes and deeply satisfying!

Wine Suggestion: the creamy beans need a buttery Chardonnay, and likewise this works with the prawns too. Pick you own style, or whatever is at hand. For us we were lucky to have Au Bon Climat’s Santa Barbara County Chardonnay which is Californian sunshine in a glass tempered by the cooling breezes and fogs of this part of the world. Full and deep, but fleet of foot and minerally fresh.

Garlic & chilli prawns on puréed butter beans – serves 2

FOR THE BUTTER BEAN PURÉE:

  • 1 tbsp olive oil
  • 1 clove of garlic, chopped
  • 400g tin of butter beans, drained
  • juice of ½ lemon

FOR THE PRAWNS:

  • 2 cloves of garlic, peeled
  • a handful of flatleaf parsley
  • 50ml olive oil
  • ¼ tsp chilli flakes
  • 225g peeled raw prawns

Heat the oil for the butterbeans in a pan and add the garlic. Cook for a minute, then add the butter beans and cook for 3-4 minutes or until warmed through. Add the lemon juice and a couple of tablespoons of water, then whizz in a blender or food processor. Return to the pan and keep warm, you might need to add a little more water if it’s too thick.

Chop the garlic and parsley for the prawns together to get a coarse paste. Pour the oil into a frying pan and when hot, add the chilli flakes and garlic mixture. Cook over a gently heat for a minute until sizzling, then increase the heat a little, add the prawns and stir-fry for a few minutes or until pink and cooked through.

Divide the purée between two warm bowls and spoon the prawns and garlicky oil over the top.

(Original recipe from Rick Stein’s Simple Suppers, BBC Books, 2023.)

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Tahini Lamb Chops with Plum Sauce

Posted in Barbecue, Food, Gluten-free, Lamb, tagged , , , , , , , , , , , on 25 September 2024| Leave a Comment »

We love barbecuing our food and when a bunch of plums came our way just had to give this a go. We made too much plum sauce and it was lovely at breakfast with our granola, and then with some sausages another night as well. You can make both sauces in advance.

Wine suggestion: we think this worked really well with Domaine Ventenac’s “les Dissidents” Paria, which is a charming Grenache from the south of France near Carcassonne. Bright and minerally, this is perfectly ripe, but steps lightly with a mineral freshness and effortless weight.

Tahini lamb chops with plum sauce – serves 4 to 6

  • 2 racks of lamb, divided into 12-14 single chops
  • 100g lamb’s lettuce or baby chard or similar
  • 4 plums, halved and stones removed

FOR THE TAHINI BBQ SAUCE:

  • 150g tahini paste
  • 1 clove of garlic, crushed
  • 2 salted anchovies, chopped
  • 1 tsp pul biber
  • 2 tbsp pomegranate molasses
  • 100ml water, plus more if needed
  • 1 tsp flaky sea salt

FOR THE PLUM SAUCE:

  • 6 plums, cut into eighths and stones removed
  • 50g sugar
  • 1 clove of garlic
  • 1 whole dried chilli, cracked in half and seed discarded
  • 1 tsp Szechuan pepper
  • 1 bay leaf
  • 3 tbsp pomegranate molasses
  • ½  tsp flaky sea salt
  • 1 tbsp red wine vinegar

Put all of the tahini bbq sauce ingredients into a small food processor and blitz to a smooth thick paste, you might need a little water.

Put the plum wedges, sugar, garlic, spices, bay leaf and pomegranate molasses into a small frying pan, place over a high heat and bring to the boil. Cook for 5 minutes until the plums soften and start to fall apart, then remove from the heat and stir in the salt and vinegar.

When the barbecue is ready to cook on. Brush both sides of the chops with about half of the bbq sauce. Grill the chops for a couple of minutes, then turn them and brush with more sauce. Grill for another 2 minutes then turn and baste again. Repeat this until the chops have been cooking for 6 minutes on each side, then remove and set aside.

Put the plum halves on the barbecue, cut-side down. Grill for about a minute to just warm a little, then remove.

Scatter the lettuce over a large platter and top with the chops and plums. Serve with the plum sauce on the side.

(Original recipe from Chasing Smoke by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)

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Tomato Curry

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , on 24 September 2024| Leave a Comment »

You should be making this curry in late summer / early autumn when the tomatoes are just bursting with ripeness. It’s really only worth it if you can find amazing tomatoes, grown for flavour, rather than a consistent size and shape. We buy ours from a farm shop and you can really taste the difference.

Wine Suggestion: Tomatoes we often pair with higher acid and tannic reds like Sangiovese. However, combined with the creamy coconut and yoghurt we eased off on the acidity and chose Frasca La Guaragna Barbera d’Asti which has a mellow softness and depth. Both wine and food are comforting as the nights begin to turn colder.

Tomato Curry – serves 6

  • 5 star anise
  • 10 cardamom pods
  • 1 heaped tsp cumin seeds
  • 1 heaped tsp coriander seeds
  • 1kg top quality, very ripe tomatoes, lots of different sizes, shapes, and colours if you can
  • 3 tbsp olive oil
  • 2 tbsp coconut oil
  • a big sprig of fresh curry leaves
  • a large onion, finely sliced
  • 5 cloves of garlic, finely sliced
  • 1 or 2 red chillies, finely sliced
  • 40g fresh ginger, peeled and finely chopped
  • 2 x 400g tins of full-fat coconut milk
  • 50ml natural yoghurt
  • cooked brown rice, to serve
  • fresh coriander, to serve

Heat the oven to 200C fan.

Line a large baking sheet with parchment, place all the tomatoes on top and drizzle generously with the olive oil. Season well with salt and bake for 45 minutes to 1 hour. The tomatoes should be slightly caramelised but not totally collapsed.

Meanwhile, heat the coconut oil in a large heavy-based pan over a medium heat. When the oil starts to shimmer, add the spices and fry for 1 minute or until fragrant. Add the curry leaves and sizzle for a few seconds before adding the onion, garlic, chillies and ginger. Season generously with salt and mix together. Cook the onions over a low heat for about 15 minutes or until they are well softened.

Pour in the coconut milk, then rinse out both tins with a little splash of water and add that too. Simmer gently for about 40 minutes, or until thickened, then turn off the heat. Put the yoghurt into a bowl and pour in a ladle of curry sauce. Mix well, then pour the yoghurt mixture into the curry. Taste and adjust the seasoning if needed.

Gently add the baked tomatoes to the curry sauce, taking care not to break them up. Serve with brown rice and fresh coriander leaves.

(Original recipe from The Farm Table by Julius Roberts, Ebury Press, 2023.)

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Charred Peaches with Parma Ham & Bocconcini

Posted in Barbecue, Food, Gluten-free, tagged , , , , , , , , , , , , , on 20 September 2024| Leave a Comment »

It has not felt very summery in Ireland this year but we haven’t let that put us off cooking for the season. There are still some nice peaches around and this makes a lovely lunch!

Wine Suggestion: We think Viognier is an awkward grape, despite its star status for some. However in the right hands and with the right dish it really comes together. Without breaking the bank and opening one of our Perret Condrieu in the cellar which have amazing balance, expression and character we kept northern Rhone with a simpler, though still delicious, Domaine Gerin “la Champine” Viognier. There’s a peachiness from this wine and hints of an oily texture that just works with this salad.

Charred peach, parma ham and bocconcini – serves 4

  • 4 peaches, halved and stones removed
  • 2 tbsp rapeseed oil
  • 2 large handfuls of rocket (or a mixture of rocket and watercress)
  • 8 slices of Parma ham, cut in half
  • 350g bocconcini

FOR THE DRESSING:

  • ½ red chilli, finely diced
  • 1 red onion, finely diced
  • 100ml extra virgin olive oil
  • 40ml sherry vinegar

TO FINISH:

  • 4 tbsp flaked almonds
  • 4 basil leaves, roughly chopped

Drizzle the cut sides of the peaches with the rapeseed oil, then place cut side down on a hot barbecue and cook for 3 minutes or until you get nice charred marks. Remove them from the barbecue and set aside.

Make the dressing by mixing the chilli, red onion, extra virgin olive oil and sherry vinegar together in a small bowl. Season with salt and pepper.

Put two peach halves on each plate and sprinkle around the rocket. Add the Parma ham and bocconcini, then spoon over the dressing and sprinkle over the toasted almonds and basil to serve.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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Chicken Tinga Tacos

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , on 19 September 2024| Leave a Comment »

We love tacos and definitely don’t make them as often as we should. We’re lucky to have a local Mexican shop, Picado, who make proper corn tortillas, though tortillas from the supermarket will be good too.

Wine Suggestion: This goes great with a medium bodied, juicy red, like Adi Badenhorst’s Secateurs Red. A blend of Syrah, Grenache and a little Cinsault we find this always has a charming depth and persistence, despite the lowly price point.

Chicken tinga tacos – serves 5 to 6

  • 2 tbsp extra virgin olive oil
  • 3 cloves of garlic, crushed
  • 1 onion, finely chopped
  • 2½ tsp dried oregano
  • 250ml chicken stock
  • 80g chipotle in adobo with sauce, finely chopped
  • 2 x 400g tins chopped tomatoes
  • 1 tsp ground cumin
  • 1½ tsp salt
  • 750g chicken thigh fillets
  • 20 x small corn tortillas, warmed
  • coriander leaves, roughly chopped (to serve)
  • guacamole (to serve)

FOR THE LIME CREAM:

  • ¼ tsp finely grated garlic
  • 100g sour cream
  • 1 tbsp mayonnaise
  • 1 tsp lime zest
  • 2 tsp lime juice
  • ¼ tsp salt

Make the lime cream by combining all the ingredients in a bowl and mixing well. Place in the fridge until ready to serve.

Heat the oil in a large pot over a hith heat, then add the garlic, onion and oregano and cook for 3 minutes or until the onions are browning at the edges.

Add all the rest of the ingredients, except the chicken. Stir well, then add the chicken in a single layer and submerge in the sauce. Bring to the boil, then reduce the heat and simmer very gently for one hour, uncovered, stirring occasionally. The chicken should be soft and easy to shred.

Transfer the chicken to a large, deep, baking tray and shred with two forks. Meanwhile keep the sauce simmering on a low heat for another 10 minutes until quite thick. Return the shredded chicken to the sauce and toss to coat.

Serve the tinga with the warmed tortillas, coriander leaves, guacamole and lime cream.

(Original recipe from Recipetin Eats Dinner by Nagi Maehashi, Pan Macmillan, 2022.)

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Afghani Chicken Curry

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , on 16 September 2024| Leave a Comment »

There is a bit of a kick off this but it still seems quite light and fresh with delicious flavours. No wine suggestion as we don’t really think wine goes with this! We ordered some naan bread from the takeaway to serve.

Afghani Chicken Curry – serves 4

  • 600g skinless chicken thighs
  • 5 tbsp ghee or oil
  • 3 green cardamom pods
  • 3 cloves
  • 1cm cinnamon stick
  • 1 medium red onion, chopped
  • ¼ green pepper, deseeded and chopped into 5mm dice
  • 1 tomato, deseeded and finely diced
  • Naan bread (to serve)

FOR THE SPICE PASTE:

  • 30g coriander
  • 130g full-fat natural yoghurt
  • 3 green finger chillies
  • 4 cloves of garlic
  • 2cm piece of ginger
  • juice of 1 lime
  • 2 tbsp dried fenugreek leaves (kasoori methi)
  • 1 tbsp ground coriander
  • 1 tsp ground black pepper
  • 40g blanched almonds

Season the chicken thighs with 1 tsp of salt and set aside in a bowl.

Put all of the ingredients for the spice paste into a blender with 125ml of water and blend until smooth. Pour over the chicken, then leave in the fridge for up to a day.

Put a heavy-based casserole over a medium-high heat and add the ghee or oil. When hot, add the cardamom, cloves and cinnamon stick and sizzle for 30 seconds before adding the onions and green pepper. Fry for 10-15 minutes or until golden.

Add the chicken and spice paste to the casserole along with 250ml of water. Bring to a simmer, then cover and cook gently for 30 minutes, stirring occasionally.

Add the tomato and cook for another 15 minutes. The sauce should be quite thick and cling to the chicken, if it’s more liquid than this, leave the lid off to reduce it.

Check for seasoning and serve with naan bread.

(Original recipe from Misarana by Eddie Scott, Quarto, 2024.)

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Barbecue Potato Salad

Posted in Barbecue, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , on 9 September 2024| Leave a Comment »

These make a lovely side for a barbecue with a great smoky flavour and a delicious dressing.

Barbecue potato salad – serves 4

  • 800g new potatoes, boiled until tender, then halved
  • 4 garlic cloves, bashed
  • 3 sprigs of rosemary, leaves picked
  • 2 tbsp good quality olive oil

FOR THE DRESSING:

  • 1 tbsp English mustard
  • 1 tbsp runny honey
  • 2 tbsp chopped chives
  • 2 tbsp good olive oil

Put the potatoes, garlic and rosemary onto a large sturdy baking tray. Season well and trickle over the olive oil, then toss together.

Put the tray onto a hot barbecue and cook the potatoes for about 3 mintues, then shake and cook for another 3 minutes or until hot through. Remove from the barbecue and set aside while you make the dressing.

Whisk the dressing ingredients together in a small bowl.

Pick the rosemary and garlic out of the tray and discard. Trickle the dressing over the hot potatoes and toss well to coat, leave to stand for 5 minutes, then serve warm.

(Original recipe from Tom Kerridge Outdoor Cooking, Bloomsbury Absolute, 2021.)

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Turkish Chopped Salad

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , on 8 September 2024| 1 Comment »

This is a really lovely salad! We served with some barbecued lamb but it would be great with loads of things.

Turkish chopped salad – serves 4 to 6

  • 5 tbsp extra virgin olive oil
  • 50g pine nuts
  • 250g feta, cut into 2cm cubes
  • 2 tsp dried mint
  • 1 tsp pul biber
  • 1 lemon, finely zested and juiced
  • 3 large, ripe tomatoes, roughly chopped
  • ¼ cucumber, deseeded and chopped
  • 1 red romano pepper, deseeded and sliced finely into rings
  • 1 Cos or Little Gem lettuce, roughly chopped
  • 10g mint leaves, roughly chopped
  • 25g parsley leaves, finely chopped
  • 2 tbsp white wine vinegar
  • 1 red onion, finely sliced
  • 50g pitted black olives

Drizzle 1 tbsp of the oil in a small frying pan and fry the pine nuts for a couple of minutes until golden brown, then set aside.

Mix the cheese cubes in a bowl with 2 tbsp of the olive oil, 1 tsp of the dried mint, the pul biber, ¼ tsp of coarse black pepper and the lemon zest. Set aside.

Put the tomatoes, cucumber, pepper, lettuce, fresh mint and parsley in a large bowl and toss well with 1 tbsp of the lemon juice and all the white wine vinegar.

Drizzle the last 2 tbsp of oil over the salad and toss well, then add the red onion, black olives, toasted pine nuts, 1 tsp of dried mint and toss again. Add the cheese and toss gently before serving.

(Original recipe from Good Food Magazine, August 2024.)

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Loaded Chicken Pasta Bake

Posted in Food, Pasta, tagged , , , , , , , , , , on 5 September 2024| Leave a Comment »

We’ve made this a few times for and it’s never failed to impress. Reliable comfort food with lots of tasty additions!

Wine suggestion: we opened a velvety Côtes du Rhône red by Domaine Roche. A charming and quite sophisticated Grenache, Syrah and Carignan that we’ve enjoyed before. If you’re looking for a step up from this, their Cairanne is a joy and really shows the class of this under-sung appellation near Chateauneuf du Pape.

Loaded Chicken Pasta Bake – serves 6

  • 350g penne pasta
  • 150g streaky bacon rashers
  • 100g baby spinach
  • 80g sundried tomato strips in oil, drained and roughly chopped
  • 2 tsp chopped parsley, to serve

FOR THE CHICKEN:

  • 500g skinless and boneless chicken thigh fillets
  • ¾ tsp each cooking salt and black pepper
  • 30g unsalted butter

FOR THE SAUCE:

  • 30g unsalted buter
  • 2 cloves of garlic, crushed
  • 60ml dry white wine
  • 50g plain flour
  • 500ml full-fat milk, hot
  • 250ml double cream
  • 375ml chicken stock
  • ½ tsp each onion powder and garlic powder
  • 1 tsp cooking salt
  • 100g finely grated Parmesan
  • 250g grated mozzarella

Heat the oven to 180C/160C Fan.

Bring a large pan of water to the boil and add plenty of salt. Cook the pasta according to the timings on the pack, then drain and leave to cool.

Place the bacon rashers in a large pan over a medium-high heat and cook for a few minutes until golden, then turn them over and cook for another 2 minutes. Drain on some paper towels, then chop into 1cm pieces. Discard the bacon fat in the pot.

Season the chicken with the salt and pepper. Melt the butter in the same pan over a medium-high heat. Cook the chicken for 4 minutes on each side, then set aside to rest for 5 minutes before slicing into 1cm thick slices.

Melt the butter for the sauce in the same pan over a medium-high heat. Add the garlic and cook for 20 seconds before adding the wine. Simmer rapidly for a couple of minutes or until almost evaporated. Lower the heat to medium, add the flour and stir for 1 minute. Gradually add the milk and keep stirring until thickened, then add the cream and stock. Bring the sauce to a simmer and stir for about 5 minutes or until thick enought to coat the back of a wooden spoon.

Stir in the onion and garlic powder, salt, pepper and two-thirds of the Parmesan and mozzarella. Stir until the cheese has melted.

Stir in the spinach, chicken, sundried tomato, most of the bacon and all of the pasta. Pour into a 30 x 22cm baking dish, sprinkle with the remaining Parmesan, then the mozzarella and bacon. Bake for 25 minutes or until the cheese is melted and golden.

Leave to stand for 5 minutes before serving sprinkled with parsley.

(Original recipe from Recipetin Eats Dinner by Nagi Maehashi, Pan Macmillan, 2023.)

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Courgette, Pea & Basil Soup

Posted in Food, Gluten-free, Soup, Vegetarian, tagged , , , , , , , , , , on 4 September 2024| Leave a Comment »

How can it be soup season already?? This is a good transition recipe made with summer veg and herbs. Don’t leave out the feta and lemon zest garnish as it really makes it sing.

Courgette, pea and basil soup – serves 8

  • 75ml olive oil, plus extra to serve
  • 1 bulb of garlic, cloves separated and peeled
  • about 1.3kg of courgettes, cut into 3 cm thick slices
  • 1 litre veg stock
  • 500g frozen peas
  • 50g basil leaves
  • 200g feta, crumbled into pieces
  • 1 lemon, finely grate the zest

Heat the olive oil in a large saucepan over a medium heat. Add the garlic cloves and fry for a few minutes or until turning golden. Add the courgettes, 2 tsp of salt and plenty of black pepper and keep cooking for about 3 minutes, stirring all the time, until the courgettes are starting to brown. Pour in the stock and 500ml of water, then bring to the boil over a high heat. Cook for 7 minutes, until the courgettes are softened.

Add the peas, stir through for 1 minute, then add the basil. Remove the soup from the heat and whizz using a stick blender or liquidiser until smooth.

Serve the soup in bowls with crumbled feta, some lemon zest and a drizzle of good olive oil.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, Penguin: Random House, 2018.)

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Courgette & White Bean curry

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , , on 3 September 2024| Leave a Comment »

This vegan curry caught our eye on The Guardian website and we’re glad we tried it. Courgettes are in-season and if you like beans and pulses like we do then this is a great combination. We’ll definitely do this one again.

Drink suggestion: we had this with a glass of Asahi Super Dry Lager which we find works better with more foods than other brands. We know it’s not as trendy as craft beer, but it’s a good recipe and has a good ability to work with food.

Courgette & white bean curry – serves 4

  • 5 tbsp rapeseed oil
  • 20 fresh or frozen curry leaves
  • 2 tsp cumin seeds
  • 1 tbsp black mustard seeds
  • 1 onion, peeled and finely chopped
  • 4 cloves of garlic, peeled and very finely sliced
  • 2 green finger chillies, sliced lenthways
  • 500g courgettes, halved lengthways and cut into short pieces
  • 1 tsp ground turmeric
  • 1½  tsp fine sea salt
  • ¼ tsp coarsely ground black pepper
  • 2 x 400g tins coconut milk
  • 2 x 400g tins cannellini beans
  • 40g fresh coriander, leaves and stems sliced
  • juice of ½ lemon
  • steamed basmati rice, to serve

Put the oil in a large sauté pan over a high heat. When very hot, add the curry leaves, cumin seeds and mustard seeds and stir. Next, add the onion, garlic, chillies and courgettes and cook for a couple of minutes. Add the turmeric, salt and pepper, and continue cooking for another 4 minutes.

Add the coconut milk and beans, and cook, still on a fast boil, for another 5 minutes, or until the courgettes are tender. Stir in the coriander, then add the lemon juice a tsp at a time until it tastes right.

Serve with basmati rice.

(Original recipe by Meera Sodha in The Guardian, 30th May 2024.)

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New Potato & Green Bean Istoo with Tamarind Shallots

Posted in Uncategorized, tagged , , , , , , , , , , , , , on 2 September 2024| Leave a Comment »

A gently spiced curry that reaches new heights when served with tamarind shallots. We’ll be making it again.

Wine Suggestion: We think this goes really well with a slightly honeyed, just off-dry Chenin Blanc like the Domaine Aubuisieres Vouvray Silex. With a touch of residual sugar this is rounded and smooth. And with the tart tamarind and sweet shallots it’s a joy.

New potato & green bean istoo with tamarind shallots – serves 4

  • 2 tbsp rapeseed oil
  • 10 fresh curry leaves (we buy them in the Asia market and freeze them)
  • 4cm cinnamon stick, broken in two
  • 1 medium onion, sliced
  • 2cm fresh ginger, peeled and finely grated
  • 4 cloves of garlic, crushed
  • 1 green finger chilli, slit
  • 650g baby new potatoes, quartered
  • 1 tsp each of salt and freshly ground black pepper
  • 1 x 400ml tin of coconut milk
  • 250g green beans, trimmed
  • cooked basmati rice, to serve

FORT THE TAMARIND SHALLOTS:

  • 800g banana shallots
  • 400g vine tomatoes
  • 1 tsp cumin seeds
  • ½ tsp black mustard seeds
  • 5 tbsp rapeseed oil
  • ¾ tsp salt
  • 2 tsp tamarind paste
  • 8 fresh curry leaves
  • 1 green finger chilli, slit

Heat the oil for the istoo over a medium heat in a large casserole dish. Once hot, add the curry leaves, cinnamon stick and onion. Cook for 8-10 mintues or until the onion is very soft but not coloured. Stir in the ginger, garlic and chilli and cook for another 2 minutes.

Add the potatoes, salt and pepper, then stir in the coconut milk. Fill the empty can with 100ml of water and add to the casserole. The potatoes need to be just covered so add a little more water if you need. Bring to the boil over a medium heat, then turn down and simmer for 10 minutes.

Add the green beans, then cover and simmer until the beans and potatoes are tender – about 5-6 minutes.

FOR THE TAMARIND SHALLOTS:

Preheat the oven to 180C fan/200C/gas 6 and line two large baking trays with foil.

Top and tail the shallots, then cut them in half lengthways and peel off the skin. Put the shallots onto one of the two lined trays, breaking them up a little as you go – they should be in a single layer. Halve the tomatoes and place these on the other tray.

Grind the cumin and mustard seeds together in a pestle and mortar to a coarse powder. Add the oil and salt, then pour over the shallots and tomatoes, mixing with your hands to coat the shallots.

Bake for 25 minutes, turning the trays halfway, then remove from the oven and tip the tomatoes onto the shallot tray and add the tamarind, curry leaves and chilli. Carefully mix with a wooden spoon, then bake for another 5-8 minutes, until they are starting to char here and there. Transfer to a bowl and serve with the istoo and cooked basmati rice.

(Original recipe from East by Meera Sodha, Penguin: Random House, 2019.)

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Barbecued Prawn & Avocado Cocktails

Posted in Barbecue, Food, Gluten-free, Prawns, Shellfish, tagged , , , , , , , , on 1 September 2024| 2 Comments »

Smokey prawns really add something special to a standard prawn cocktail. A great summer starter.

Wine Suggestion: Something a little different: El Paisano de Tares which is from Bierzo in Spain. A wine made from a field blend of Red and White grapes: Mencia, Garnacha, Palomino Fino, Doña Blanca & Godello. Served slightly chilled, it’s like a sophisticated Rosé with an earthiness and smokey spice plus smooth tropical notes. A very traditional wine that we don’t see much any more so a big bravo to the guys at Domniio de Tares for championing this alongside their excellent single varietal Mencia and Godello’s.

Barbecued prawn & avocado cocktails – serves 4

  • 600g large raw tiger prawns, peeled but with tails left on
  • 3 tbsp extra virgin olive oil
  • 1 large garlic clove, finely chopped
  • 2 tbsp finely chopped flat-leaf parsley
  • 6 dashes of tabasco
  • juice of ½ lemon

FOR THE MARIE ROSE SAUCE:

  • 120ml mayonnaise
  • 60ml tomato ketchup
  • 1 tbsp brandy
  • 5 dashes of worcestershire sauce
  • 6 dashes of tabasco
  • juice of ½ lemon

FOR THE SALAD:

  • 1 small iceberg lettuce
  • 2 celery sticks, finely sliced
  • 1 ripe avocado

TO GARNISH:

  • 2 tbsp chopped chives
  • 1 lemon, cut into wedges

Put the prawns into a bowl with the olive oil, garlic, parsley, tabasco, lemon juice and some seasoning. Toss well and leave to marinate for 10 minutes.

Meanwhile, make the marie rose sauce by mixing all of the ingredients together until smooth, then seasoning to taste. Cover and leave in the fridge.

Cut the lettuce into quarters and use the outer leaves to line 4 bowls. Thinly slice the rest of the lettuce and put it into a large bowl with the celery.

Cook the prawns over a hot barbecue for about 2-3 minutes on each side (depending how big they are). Transfer to a tray and leave to cool for a bit.

Add a couple of spoons of the marie rose sauce to the lettuce and celery, season and mix together.

Peel and cut the avocado into quarters. Divid the lettuce and celery between the bowls and spoon on a generous dollop of marie rose sauce. Pile the barbecued prawns on top and tuck in an avocado wedge. Finish with the chopped chives and lemon wedges.

(Original recipe from Tom Kerridge Outdoor Cooking, Bloomsbury Absolute, 2021.)

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