300g raw peeled tiger or king prawns
1 large red chilli, deseeded and finely chopped
zest and juice of 1 lemon
2 cloves garlic, finely chopped
150g baby spinach leaves
2 small avocados, peeled, cut into chunks and drizzled with a squeeze of lemon juice, if preparing ahead
2 tbsp olive oil
12 slices pancetta or bacon slices, grilled until crisp
salt and pepper to taste
Mix the prawns in a bowl with the chilli, lemon zest and juice and garlic, and season with salt and freshly ground pepper. Leave to marinate in the fridge for at least 30 minutes
Arrange the spinach leaves and avocado on small plates. Meanwhile, heat the oil in a large frying pan, drain the prawns reserving the marinade, and add them to the pan.
Cook the prawns over high heat for 3-4 mins, stirring, until they are cooked through.
Divide between the plates.
Pour the marinade into the pan and bubble for a few mins. Drizzle over the prawns, break the pancetta into shards and scatter over the prawns.
Starter - Prawn Cocktail With a Hint of Heat
4 boneless beef top loin steaks, or fillet mignon cut 1 inch thick
2 tablespoons crumbled Rockford or blue cheese
2 tbsp soft onion-garlic cream cheese Boursin
2 tbsp butter, softened
1 tbsp chopped walnuts, toasted
salt and freshly ground black pepper to taste
1 tbsp sliced fresh basil or chopped parsley
1.grill the steaks in a preheated grill
2. to make the flavoured butter, stir together Rockford or blue cheese, cream cheese Boursin, butter, and shape into a log in plastic wrap, chill
3. season the grilled steaks to taste
To serve the steaks, place 1 to 2 slices of flavoured butter on each steak, sprinkle with basil or parsley.
Ingredients and Method
Whisk together 8 egg yolks and 150g sugar. Add 3 split vanilla pods and continue whisking until white and pale. Add 750ml cream and 250ml milk, and mix together.
Leave to infuse for about 4hrs.
Preheat oven to 190°C Gas 5. Pass mixture through a fine sieve. Lay
300g raspberries in the bottom of an earthenware dish, then pour the egg,
cream and milk mixture on top of the fruit. Bake for 45 minutes until brûlée
is set. There should be a slight wobble in the middle. Chill for an hour
- then eat!