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Sun, Sand And Seafood : Barbecued prawn skewers and salsa Verde, Seared scallops with corn purée and currant vinaigrette

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Conjure up a healthy feast for friend using fresh ocean bounty and bold summer flavors

Barbecued prawn skewers and salsa Verde

Makes 6 skewers

·         24 large tiger prawns, peeled, deveined and with tails on

·         6 pre-soaked or steel bamboo skewers

·         2 tbsp. extra virgin olive oil

·         Salt and pepper to taste

·         Lemon wedges, to serve

Salsa Verde

·         Handful flat-leaf parsley leaves

·         ½ handful basil leaves

·         ¼ handful mint leaves

·         2 tbsp. baby capers

·         5 anchovy fillets

·         120ml extra virgin olive oil 60ml red wine vinegar

·         Juice of lemons

·         Salt and pepper to taste

Barbecued prawn skewers and salsa Verde

Barbecued prawn skewers and salsa Verde

1.    Thread the prawns onto the skewers, through one side of the tail, out the other and then through the body of the prawn.

2.    Repeat the first step until 4 prawns have been threaded onto each skewer/ drizzle them with olive oil and season with salt and pepper.

3.    Using a barbecue or chargrill pan, grill the prawns for 90 seconds on each side or until they gain a pink color and are just cooked through.

4.    To make the salsa Verde, finely chop all the herbs, the capers and the anchovy fillets and place them in a bowl. Add the olive oil, red wine vinegar and lemon juice. Season with salt and pepper to taste

5.    Spoon the salsa Verde over the prawns and serve them with a few lemon wedges.

Roast sweet potato salad with chorizo, red onion and goat’s cheese

Serves 4 as a side salad

·         1 clove garlic, finely sliced

·         2 red onions, peeled and cut into wedges

·         60ml olive oil

·         Salt and pepper to taste

·         1 large sweet potato

·         1 chorizo sausage

·         Juice of 3 lemons

·         45g pumpkin seeds

·         60g creamy goat’s cheese

Roast sweet potato salad with chorizo, red onion and goat’s cheese

Roast sweet potato salad with chorizo, red onion and goat’s cheese

1.    Preheat oven to 1800C/3500F/ Gas Mark 4. Place the garlic clove and onion wedges in a small baking dish with 1 tablespoon of olive oil and salt and pepper to taste. Place in the oven for 20 minutes or until softened.

2.    Peel the sweet potato and slice lengthwise into 1½ cm pieces. Cut into strips diagonally, approximately 5 cm in length. Line a small baking dish with the strips of the sweet potato drizzle with 1 tablespoon of olive oil and add salt and pepper to taste. Place in the oven and bake for 15 minutes.

3.    Cut the chorizo sausage into 5mm slices and place in a cold frying pan, with 1 tablespoon of olive oil. Heat slowly until the heat reaches medium, and fry for 5 minutes until the chorizo is golden brown. Turn off the heat and allow the sausage to sit in eth oil and infuse for 10 minutes.

4.    Remove the chopped chorizo from the frying pan, strain and keep the oil to one side. Mix the reserved oil with the lemon juice. Add salt and pepper to taste.

5.    Heat a frying pan to a medium heat and pan roast the pumpkin seeds for about 3 minutes until they’re light brown, shaking the pan gently as you fry them to avoid burning them.

6.    Break the goat’s cheese into chunks. Remove the sweet potato and onions from the oven.

7.    To serve, pile the sweet potato in the bottom of a large dish, add the onions and the sausage, and then sprinkle with the pumpkin seeds and the goat’s cheese.

8.    Drizzle the salad with the strained oil to serve.

Top tip

This side dish is delicious with the smoky flavors of barbecued fish, and it makes a healthy, low-GI alternative to potato salad

Seared scallops with corn purée and currant vinaigrette

Serves 4

·         4 fresh corn cobs

·         ¼ head cauliflower

·         500ml chicken stock

·         2 tabs olive oil

·         1 tbsp. butter

·         1 tbsp. cream

·         16 scallops

·         Salt and pepper to taste

Vinaigrette

·         1 tsp. shallots, finely sliced

·         Juice of lemon

·         1¼ tbsp. currants

Seared scallops with corn purée and currant vinaigrette

Seared scallops with corn purée and currant vinaigrette

1.    Slice the kernels from the corn cobs. Cut the cauliflower into mini florets. You will need around 6-8 per serving.

2.    In a pan, bring the chicken stock to the boil. Cook the corn kernels in the stock for 10 minutes. Strain the corn and reserve the stock for later.

3.    Bring a separate pan of water to the boil. Add a pinch of salt and blanch the cauliflower for 1 minute. Drain and set aside at room temperature.

4.    Make the vinaigrette by mixing the shallots, lemon juice and currants together. Set aside. To serve, whisk in 1 tablespoon of the olive oil.

5.    Place the corn in a blender with 1½ tablespoons of the reserved stock, the butter and the cream. Purée. Pass the corn purée through a fine sieve.

6.    Drizzle the remaining oil over the scallops. Heat a frying pan to a high heat. Ad the scallops and cool each side for 30 seconds until they are browned and caramelized, being careful not to overcook them.

7.    To serve, smear each plate with the corn purée. Top with the scallops and cauliflower florets. Spoon over the vinaigrette and season to taste.

Top tip

Fresh scallops aren’t necessarily better then frozen. But thaw frozen ones overnight in a fridge, not in a microwave or out in the open

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