Herald on Sunday - - LET’S EAT -

Love it or hate it it’s Valen­tine’s Day on Wed­nes­day, so why not treat your sig­nif­i­cant other to an amaz­ing din­ner? There’s noth­ing like a spe­cial meal made by you to say how much you love some­one. If there’s no sig­nif­i­cant other in your life, gather to­gether a bunch of your near­est and dear­est, treat them to a slap up feast to cel­e­brate. I sug­gest some amaz­ing prawns to start — this is an in­sider’s tip on how we cook them at Gi­raffe — fol­lowed by a per­fectly cooked steak served with Moroc­can mush­rooms. To fin­ish off, what says Valen­tine’s Day more than cho­co­late? Check out the give­away de­tails be­low. Tiger Prawns with an Olive Salsa and NZ’s No. 1 Cheese At Gi­raffe we use Mercer Cheese’s 2017 award­win­ning “Fifty Fifty” cheese, made from half sheep’s milk and half cow’s milk — hence the name — avail­able at Find the big­gest tiger prawns pos­si­ble for this dish. Serves 4

Prep time: 10 mins Cook time: 10 mins 4 mon­ster tiger prawns

¼ cup pit­ted black olives

1 clove gar­lic, peeled

1 small red chilli, de­seeded Juice and zest of a lemon

1 tbsp ex­tra vir­gin olive oil 50g of Fifty Fifty cheese, grated To serve

Finely chopped Ital­ian pars­ley 4 lemon wedges

Set oven to 200C fan grill or heat up your bar­be­cue. But­ter­fly the prawns and put on a bak­ing tray lined with bak­ing pa­per.

Finely chop the olives, gar­lic and chilli. To the olive mix add the lemon juice and zest and olive oil and mix to com­bine. Spoon the olive mix on the prawns and top with the grated cheese.

Place the tray un­der the grill and cook till the cheese is bub­bling and golden. Al­ter­na­tively place the prawns shell down on the bar­be­cue and cook till the cheese is bub­bling.

Serve with a sprin­kling of pars­ley over top of the prawn and a lemon wedge.

Si­mon Gault Pho­tog­ra­phy: Vanessa Lewis Styling: Jane Rangi­wahia

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