Zuc­chini base for de­li­cious meal

Central Otago Mirror - - FEATURES -

Prawn, Haloumi and Zuc­chini Skew­ers

To use zuc­chini as a wrap­per you need to cut them pa­per thin with a man­dolin or veg­etable peeler. Prawn tails are prawns that have had their shells re­moved apart from the tip of the tail. This recipe also works well with chunks of firm white fish, scal­lops or cherry to­ma­toes. Soak the wooden skew­ers in ad­vance so they don’t burn. Prep time 15 mins plus chill­ing Cook time 2 to 8 mins Serves 6 In­gre­di­ents 24 large raw prawn tails

cup olive oil finely grated zest of 1 le­mon 1 tsp salt ground black pep­per 2 tbsp chopped co­rian­der leaves 500g haloumi, cut into 2cm cubes 4 to 5 small-medium zuc­chini, cut length­wise into rib­bons us­ing a veg­etable peeler 4 tbsp le­mon juice To gar­nish ex­tra co­rian­der leaves le­mon wedges Method Place prawns in a bowl with oil, le­mon zest, salt, pep­per and co­rian­der. Mix to com­bine. Cover and chill for at least 15 min­utes or up to 4 hours. When ready to cook, thread one end of a zuc­chini rib­bon onto a skewer and thread a prawn on top. Fold zuc­chini over the top of the prawn and skewer, then place an­other prawn on top and re­peat with an­other fold of zuc­chini (you end up with an ‘‘S’’ shape of zuc­chini with two prawns in be­tween). Re­peat with re­main­ing prawns to make 12 skew­ers. Brush with any leftover mari­nade. Make haloumi skew­ers by wrapping zuc­chini rib­bons around each haloumi cube and stack­ing 3 to 4 cubes per skewer. You will end up with about 12 skew­ers. Brush with a lit­tle of the le­mon juice. The skew­ers can be pre­pared ahead to this stage and stored, cov­ered, in the fridge for up to 4 hours. When ready to serve, grill skew­ers over high heat un­til golden brown and cooked through (about 2 min­utes each side) or roast for about 8min­utes in an oven pre­heated to 250 de­grees Cel­sius. Driz­zle with re­main­ing juice, sprin­kle with co­rian­der leaves, sea­son with salt and pep­per. Serve with le­mon wedges.

At­trac­tive: Annabel Lang­bein’s prawn, haloumi and zuc­chini skew­ers.

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