'Nduja prawns with focaccia
SERVES 2 AS A STARTER PREP 5 MINS PLUS HEATING THE BBQ COOK 15 MINS | EASY
effortless!
This starter couldn't be easier. Wrap everything up in a foil parcel and in just a few minutes you've got spicy prawns bathed in their own sauce.
Heat the barbecue to high with the coals spread out in an even layer. Spread out a large piece of foil, then fold in half lengthways to make it sturdier. Gather up the sides, put in 180g of raw king prawns, 40g of 'nduja crumbled into pieces, and 1 thinly sliced garlic clove and season. Pour in a splash of white wine, then seal up the parcel so it's completely sealed. Cook on the barbecue for 10 mins, occasionally turning the parcel. While the prawns are cooking, put 2 large slices of focaccia onto the grill and toast for 30 seconds-1 min or until golden brown. Carefully unravel the foil parcel, check the prawns are cooked through then scatter over a few leaves of flat-leaf parsley and serve with the focaccia for swiping up the sauce. If you're not using a barbecue, heat the oven to 220C/200C fan/ gas 7. Parcel the prawns as above, put onto a baking tray and roast for 10-12 mins or until the prawns are cooked through. Grill the focaccia to serve.
This story is from the August 2022 edition of Olive.
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
This story is from the August 2022 edition of Olive.
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
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce