The Flying Cucumber May 2017

27.04.2017 | by Gracie George


May is here, let us hope we can bring the BBQ out from its winter home and look forward to long sunny evenings enjoying delicious food from the grill!

Marinated Prawns with Roasted Lemon Mayonnaise and Asparagus

Less than 30 mins preparation time with 10 to 30 mins cooking time, serves 4.

Indulge with barbecue cooked prawns and asparagus with this light and delicious starter.

Ingredients

12 large raw king prawns, shell removed

1 red chili, finely chopped

1 lemon zest and juice

2 garlic cloves crushed

3 tbsp olive oil

3 tbsp chopped fresh coriander

16 asparagus spears, woody stems trimmed

2 bunches watercress, leaves picked

For the roasted lemon mayonnaise

3 lemons, cut in half

2 free-range egg yolks

1 tsp white wine vinegar

1 tsp Dijon mustard

200ml/7fl oz rapeseed oil or light olive oil

Preparation method

For the prawns:

Mix the prawns, chilli, lemon zest and juice, garlic, two tablespoons of the olive oil and coriander in a bowl until combined.  Marinade in the fridge for at least 2 hours.

Barbecue or heat a griddle pan until hot and griddle the prawns for 1-2 minutes on each side, or until pink and just cooked through.

For the asparagus:

Blanch for 1-2 minutes in a pan of boiling water, or until just tender.  Drain and toss in the remaining olive oil then barbecue or griddle for 1-2 minutes.

For the roasted lemon mayonnaise:

Heat a griddle pan until hot and griddle the lemon halves, cut-side down, for one minute.

Blend the egg yolks, vinegar and mustard into a food processor, then squeeze in the juice from one of the charred lemons and blend until well combined.  While the motor is running, gradually add the oil.  Continue until all the oil has been added and the mayonnaise has thickened.  Season with salt and freshly ground black pepper.

 

Elizabeth's Seasonal Selection

Asparagus, salad leaves, new potatoes and spring onions.

 

Elizabeth Jones - Top Household Tips!

Clean the BBQ without chemicals, who needs cleaning sprays when half an onion will do just as well in getting cooked, sticky bits of food off a hot grill.  Cut an onion in half through the middle (rather than lengthways) then rub the grill with the onion flat side.

How to check if an Avocado is ripe: look at the small stem attached to the top of the fruit - what you'll see is a reflection of what's inside.  If it's tricky to remove, the fruit isn't ready to eat; if it's green underneath it's good to go; if it's brown underneath the avocado is overripe.

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