GARLIC PRAWN
cocktail
SERVES 4-6/PREPARATION & COOKING: 30 MINS
- 16-20 uncooked king prawns, shelled, deveined, and butterflied
- 30ml (2T) extra virgin olive oil
- 2 cloves garlic, chopped finely
- salt and freshly ground black pepper
- 500ml (2c) shredded iceberg lettuce
- 2 small (400g) avocados, cut into wedges
- 15ml (1T) lime juice lime wedges, optional
1 Combine the prawns, oil and garlic in a medium bowl; stir to combine. Season with salt and pepper.
2 Cook the prawns in a heated frying pan (or chargrill pan or braai) over high heat until browned on one side, turn and cook until the prawns are just cooked through.
3 Arrange the prawns, lettuce and avocado in serving glasses or on plates. Drizzle the lime juice over. Serve with lime wedges, if using.
ROAST POTATO
Christmas trees
SERVES 6/PREPARATION: 40 MINS/COOKING: 1 HR
- 1kg small and medium Désirée (red-skinned) potatoes
- 80ml (1/3c) olive oil
- 10ml (2t) garlic salt
- 15ml (3t) picked fresh thyme leaves, plus extra sprigs to serve
- 60ml (1/4c) freshly grated Parmesan
Preheat the oven 220°C. Line a large oven tray with baking paper.
1 Bring a saucepan of water to boil. Thinly slice the potatoes on a mandolin until 5mm thick. Boil the sliced potatoes for 7 minutes or until just tender - don't overcook. Drain in a colander and set aside for 15 minutes until cool.
2 Tip the potatoes into a large bowl. Don't mind the water clinging to potato slices - this adds moisture to cook through. Add the oil, salt and thyme and toss gently with your hands until coated evenly.
This story is from the 22 December 2022 edition of YOU South Africa.
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This story is from the 22 December 2022 edition of YOU South Africa.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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