True Blue
Paul Hogan - "Come and say G'day"...... was the actual advertising slogan. Followed by, "I'll slip an extra shrimp on the barbie for you".
According to Hoges - that's what we do in downtown Oz. I happen to agree with him. Great for the waistline.
As is the Romesco Sauce which is a Catalan favourite with many variations.
(Catalan nation in Spain (Southern France sometimes included in the definition - Wiki )
Clara
Prawns with Romesco Sauce
To serve 4
24 large green king prawns, peeled with tail and head left intact. De-vein by running knife down the back of prawn and removing the dark vein.
1 clove garlic crushed
2 tbsp olive oil
1 lime
Brush prawns with olive oil, garlic, salt and pepper and cook over medium - high heat for 2-3 minutes each side or until they are pink and cooked through. (Or un - Hogeslike - grill on a baking tray)
Prawns are great for finger food when
threaded on skewers.
Romesco Sauce
30ml olive oil (a splash)
1 clove garlic / half a chilli / 1 sprig rosemary or handful of parsley
3 tomatoes skinned and deseeded
1 red capsicum, chopped
Juice of 1/2 lemon
2 tbsp white wine vinegar
1 tsp paprika
1/3 cup almonds whole
Course salt & Pepper
Heat olive oil, add chopped garlic, chilli and rosemary. Cook gently for 1 minute, add tomato and capsicum, season with salt and pepper, and cook on a high heat for 2 minutes. Blend with lemon, vinegar, almonds to make a smooth sauce.
Place prawns on a plate with lime cheeks and romesco sauce on the side as a dip.
Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au
True Blue
According to Hoges - that's what we do in downtown Oz. I happen to agree with him. Great for the waistline.
As is the Romesco Sauce which is a Catalan favourite with many variations.
(Catalan nation in Spain (Southern France sometimes included in the definition - Wiki )
Clara
Prawns with Romesco Sauce
To serve 4
24 large green king prawns, peeled with tail and head left intact. De-vein by running knife down the back of prawn and removing the dark vein.
1 clove garlic crushed
2 tbsp olive oil
1 lime
Brush prawns with olive oil, garlic, salt and pepper and cook over medium - high heat for 2-3 minutes each side or until they are pink and cooked through. (Or un - Hogeslike - grill on a baking tray)
|
| Prawns are great for finger food when threaded on skewers. |
30ml olive oil (a splash)
1 clove garlic / half a chilli / 1 sprig rosemary or handful of parsley
3 tomatoes skinned and deseeded
1 red capsicum, chopped
Juice of 1/2 lemon
2 tbsp white wine vinegar
1 tsp paprika
1/3 cup almonds whole
Course salt & Pepper
Heat olive oil, add chopped garlic, chilli and rosemary. Cook gently for 1 minute, add tomato and capsicum, season with salt and pepper, and cook on a high heat for 2 minutes. Blend with lemon, vinegar, almonds to make a smooth sauce.
Place prawns on a plate with lime cheeks and romesco sauce on the side as a dip.
Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au
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