Surf & Turf Seafood Skew­ers

Albany Extra - - Fish 'n' Tips -


• 2 ta­ble­spoons roughly chopped gar­lic (about 6-8 cloves)

1/4 cup pars­ley leaves

1/4 cup basil leaves

Juice of 1/2 small lemon

1/3 cup olive oil

1 tea­spoon sea salt

1/2 tea­spoon cracked black pep­per 1kg mari­nara mix

200g pro­sciutto, thinly sliced Olive oil, for cook­ing Equip­ment - 20 bam­boo skew­ers


Step 1 - Soak bam­boo skew­ers in wa­ter for 30 min­utes to pre­vent them from burn­ing. Step 2 - Place gar­lic, pars­ley, basil, lemon, olive oil, salt and pep­per in a small food pro­ces­sor and blend till smooth, al­ter­na­tively mince gar­lic and finely chop herbs and mix mari­nade in­gre­di­ents in a small bowl. Step 3 - Place mari­nara mix in a large bowl, re­serv­ing one ta­ble­spoon of mari­nade, pour re­main­der of mari­nade over mari­nara. Cover with plas­tic wrap and re­frig­er­ate for 30 min­utes. Step 4 - To as­sem­ble: al­ter­nate mari­nara mix with pro­sciutto along each skewer. Step 5 - Place large fry­ing pan over high heat with a dash of oil, al­ter­na­tively heat BBQ to high. When hot, add skew­ers and cook on each side for 1 - 2 min­utes, baste each side with re­served mari­nade. If mari­nade is too thick, loosen with a lit­tle more olive oil. Sprin­kle with a lit­tle black pep­per and chopped pars­ley and basil to serve. You could also skewer a basil leaf on both ends of skewer to serve.

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