MEAL PLAN­NER

“With a few ex­tra days at home, there’s a bit more time to spend in the kitchen, prepar­ing some spe­cial fam­ily meals”

Sunday Herald Sun - Stellar - - Contents - MATT MORAN

Matt Moran’s din­ners.

PRAWN COCK­TAIL SALAD SERVES 4

100g may­on­naise 2 tsp Tabasco 1 tbs brandy 2 tbs to­mato sauce 1 es­chalot, finely chopped 2 garlic cloves, crushed Finely grated zest and juice of 1 lemon ½ bunch flat-leaf parsley, leaves chopped ¼ cup (60ml) ex­tra virgin olive oil 24 green king prawns, peeled, tails in­tact 150g red vein sor­rel (or rocket) 1 Le­banese cu­cum­ber, cut into wedges 1 av­o­cado, peeled, thinly sliced 4 radishes, thinly sliced

To make the dress­ing, com­bine may­on­naise, Tabasco, brandy, to­mato sauce and es­chalot. Sea­son and chill un­til ready to use.

Com­bine the garlic, lemon zest and juice, parsley and olive oil in a large bowl. Sea­son. Add the prawns and toss un­til well coated.

Pre­heat char­grill over high heat. Cook the prawns for 2 min­utes each side, or un­til charred and slightly opaque in the cen­tre. Ar­range the sor­rel, cooked prawns, cu­cum­ber, av­o­cado and radish onto plates. Serve with prawn cock­tail dress­ing.

NUTRI­TION • 26G PRO­TEIN • 6G SAT FAT • 10G CARB • 8G SUG­ARS • 705MG SODIUM • 480 CAL (2015KJ)

“Try this tasty twist on the clas­sic”

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