Christmas gingerbread biscuits
Christmas biscuits that will brighten any holiday, baking and icing. https://youtu.be/8vKeYvsAjWQhttps://youtu.be/jghJa5TOrnA
Tag: delicious
Prawns with Romesco Sauce
A nut free version of this Spanish classic. It is best served with seafood like prawns or octopus.
Romesco sauce
A rich, smoky sweet pepper sauce just made for seafood.
Equipment
- Non stick frying pan
- Tongs
- food processor
- Toaster - if you dont have stale bread
- Griddle pan
- Paring knife for deveining prawns
Ingredients
Romesco sauce
- 30 g porridge oats
- 30 g sunflower seeds
- 30 g pumpkin seeds
- 10 g chia seeds
- 1 red capsicum pepper
- 30 ml olive oil
- 2 tbsp vinegar
- 1 slice stale bread or you can ue a slice of toast instead
- 1 clove garlic
- 1 tbsp tomato puree
- 1 tsp paprika
- 1 tsp cayene pepper
Prawns
- 24 prawns 6 per person
- 1 tbsp olive oil
- 1 clove garlic
Spring onions
- 4 sping onions
- 1 tsp olive oil
Instructions
Prepare the Prawns
- Remove the heads from the prawns.
- Remove the shells from the prawns, you can leave the tail on for decoration if you wish.
- Slit open the prawn along the back and pull out the intestine - long black string. When the prawn is cooked this can be gritty and it is best removed.
- Thoroughly wash the prawns in fresh water. Pat dry and cover them. Keep the prawns in the fridge until they are ready to be cooked.
Chargrill pepper
- Roast the pepper on an open flame until all the skin has been charred.
- Place the pepper into a bowl and cover with clingfilm or a lid. Leave for 20 -30mins or until the pepper has cooled.
Making the sauce
- Toast the sunflower and pumpkin seeds in a hot dry pan. Add them to the bowl of the food processor.
- Toast the porridge oats in a hot dry pan. Add them to the bowl of the food processor.
- Peel and chop the garlic finely. Use salt to mince the garlic and make a paste.
- Add the minced garlic and chia seeds into the food processor bowl.
- Blitz the garlic, seeds and oats until they are broken up roughly.
Bread
- Cut 2 slices of the stale bread. Add some water and leave to soak.
Peppers
- Use a spoon to scrape the charred skin off the pepper. It will come off easily now.
- Cut the top off the pepper.
- Cut off the bottom of the pepper.
- Cut down a side of the pepper and roll out flat and remove the seeds and water inside.
- Slice the pepper and add it to the food processor bowl.
Finishing the sauce
- Add the bread and oil to the food processor bowl.
- Blitz until pepper, bread and seeds are combined.
- Add the tomato puree, cayene pepper vinegar and paprika. Season well with salt and pepper.
- Blitz until you are happy with the consistency. Check the flavour and add more vinegar if you wish. Add more seasoning to your taste.
- Scoop out the sauce into a jar. You can store it in the fridge for up to a week.
Cooking the prawns and onions
- Heat up the griddle pan on high.
- Wash and peel the outer layer off the spring onions. Then trim the tops so they will fit in your griddle pan.
- Brush the onions with the oil and add them to your griddle pan. Cook on both sides.
- Heat up the frying pan on medium and add the oil.
- Add the prawns and fry. They will change colour to pink and curl up, turn over and fry on the other side. 2-3 minutes only. If they overcook they will become very hard.
Plating
- Place 6 cooked prawns on each plate, lay 1-2 spring onions and portion of the romesco sauce.
Nutrition
Calories: 309kcalCarbohydrates: 16gProtein: 14gFat: 22gSaturated Fat: 3gTrans Fat: 1gCholesterol: 91mgSodium: 362mgPotassium: 343mgFiber: 4gSugar: 3gVitamin A: 1306IUVitamin C: 45mgCalcium: 108mgIron: 3mg
Tried this recipe?Let us know how it was!
