Big Marn’s meals

The larger than life former footballer turns to his passion, food

RUGBY league legend Darryl “The Big Marn’’ Brohman is pulling on his apron, firing up the barbecue and blending his favourite barbecue recipes and league stories in this insightful offering, The Big Marn’s Barbeque Cookbook. He shares two of his recipes with Weekend.

Prosciutto prawns

Serves 4

INGREDIENTS: ◗ 24 large green king prawns, with middle section peeled and deveined ◗ 24 bamboo skewers, soaked in water for 30 minutes, or metal skewers ◗ 12-24 slices prosciutto (this depends on how long each slice is) ◗ rocket aioli ◗ 4 medium cloves garlic ◗ 1⁄2 tsp sea salt ◗ 2 egg yolks ◗ 1⁄2 tsp lemon juice ◗ 1⁄2 cup blanched and well-drained rocket ◗ 125ml olive oil METHOD: Take each prawn and thread it onto a skewer starting from the tail. Roll each prawn in prosciutto so as to cover all the prawn.

The size of the slice of prosciutto will depend on the size of the prawns being used.

Store on a covered plate in the refrigerator until ready to use. Cook the prawns on a medium-hot flat barbecue plate, turning regularly for even cooking.

When the top (head end) of the prawns is completely white, they are ready to eat.

The prosciutto wraps around the prawn very tightly as it cooks.

For the rocket aioli put the garlic, salt, egg yolk, lemon juice and rocket in a food processor and blend for 30 seconds.

When the mixture is starting to thicken, slowly pour the oil down the feeder shoot. As it takes, you can add the oil a little more quickly until finished.

Use immediately or store for up to five days.

Serve the prawns with aioli for dipping.

DARRYL’S SMALL TALK SEGMENT ON THE FOOTY SHOW HAS WON A HOST OF FANS

PHOTO: THINKSTOCK Prosciutto prawns done by The Big Marn, Darryl Brohman, on the barbecue.

This is an edited version of the recipe in The Big Marn’s Barbeque Cookbook, by Darryl Brohman, RRP $35, out now through New Holland Publishers Australia.