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Prawn bruschetta with strawberry Caprese salad (24.10.19)


1 garlic baguette
1kg prawns
1/2 grated onion

1 tblsp butter
1 tblsp garlic
1/2tsp salt or to taste
1 tsp dhana jeeroo
1 tsp red chillies fine or as hot as you like it.
1 /2 tsp sujees fish masala
2 1/2 tblsp nandos wild herb sauce
2 1/2 tblsp nandos garlic sauce
Cook all together until slightly dry.
Then take seperately
1/4 cup milk
1tbls maizena
1 tbls butter.

Melt butter in a pot on the stove, add maizena, cook for a few seconds and whisk in milk. Must not be lumpy.
Then add this to the cooked prawns. Cook until thick but not dry. Add chopped dhania. Warm the baguette in the oven. Cut into discs. Spread a generous amount of spicy harissa onto the base. Top with the cooked prawns and add a slice of avo. These can be made ahead of time, served warm or cold. Serve alongside.

Strawberry Caprese Salad
2 cups sliced strawberries (cut them in a variety of sizes)
1 and a half cups halved cherry tomatoes
120g fresh mozzarella, diced
2 tablespoons butter
2 ½ tablespoons balsamic vinegar
1 1/2 teaspoons honey
1/4 teaspoon dijon mustard
Salt & Pepper
1/4 cup basil leaves

Toss strawberries, tomatoes and mozzarella together. Spread on a platter. In a small skillet, melt butter over medium-high heat. Once the butter starts to bubbly and turns slightly brown on the edges, swirl the pan in a circular motion until the butter is browned and smells nutty. Remove from heat and transfer to a small dish to cool until room temperature. In a bowl, whisk balsamic vinegar, honey, and dijon together. Slowly whisk in room temperature butter. Season with salt and pepper. Drizzle vinaigrette over salad mixture. Sprinkle with basil leaves. Serve alongside prawn bruschetta.


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