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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 12 Large Raw Prawns Olive Oil Crushed Garlic Pernod A pinch of saffron strands Dry White Wine Cream Sliced Garlic Instructions: Marinate the shelled prawns in olive oil, crushed garlic and about a tablespoon of Pernod for 30 minutes. Soak saffron strands in a little hot water. Slice a clove of garlic and fry gently in olive oil until just colored. Add a splash of dry white wine and boil vigorously until reduced then add a good splosh of cream and the saffron. Simmer gently until it thickens then incorporate the marinating liquid from the prawns. The dish can be held at this point until required. To serve; bring sauce to the boil and cook prawns until just done (about two minutes) turning once. Arrange on hot plates with sauce spooned over. Garnish with squid ink linguini. ENJOY! |
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