Sweet & rich


The Sentinel - - FOOD & DRINK -

tasted, mix in the cheeses, but­ter and pep­pers. The po­lenta will lighten in colour and be­come lovely and shiny. Sea­son with salt to taste and keep hot un­til ready to serve. 3. To make the dirty prawns: Place the prawns in a bowl with enough olive oil to coat them, add the crushed gar­lic and al­low to mar­i­nate while you get ev­ery­thing else ready. This dish cooks fast so have ev­ery­thing prepped and or­gan­ised be­fore cook­ing. 4. Heat a fry­ing pan over a medium heat with a slick of oil and fry the ba­con un­til it is start­ing to crisp and the fat has ren­dered. Re­move it from the pan with a slot­ted spoon and set aside. 5. In the same pan, melt the but­ter in the re­main­ing ba­con fat. Turn up the heat to high and add the prawns. You want to cook these hard and fast. When they be­gin to turn opaque, re­turn the ba­con to the pan along with the spring onions, salt, pep­per and cayenne. 6. Check for sea­son­ing and give it a gen­er­ous squeeze of le­mon juice be­fore serv­ing along­side the po­lenta.

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