Jhb North - Feb 24

Say goodbye to the formal plated style of hosting and light the fire for effortless entertaining
GIANT TIGER PRAWNS WITH A GARLIC BUTTER BASTING SAUCE
Melissa and Emile love to serve up prawns alongside a fresh green salad. They
get their giant tiger prawns from Pescador Superior Seafood at Leaping Frog
Shopping Centre.
Preparation: Butterfly and clean prawns
Ingredients: 1 clove of garlic, Robertson peri peri spice to taste, Salt to taste,
prawn spice to taste, ½ a block of butter, lemon juice to taste, 250ml cream
To make: Crush garlic with salt. Add some butter to a pan and fry garlic on a
low heat. Add spices and fry for about 2 min. Add the rest of the butter. Once
melted, add lemon juice and cream. Cook for about 10 min on a low heat.
Once thickened, take off heat.
Allow to cool down and blend the sauce.
Take the prawns over hot fire or gas and place them shell down. Brush the
sauce on the prawns and keep basting to get the full flavour in. Once the
prawns change colour they are done.
To serve: Warm the left over sauce from the basting and use it to pour over the
prawns as a sauce.
Drizzle garlic butter sauce over your prawns just before serving.
HOMEMADE BREAD SIDE
Making bread is a labour of love but
so worth it once your guests smell the
aroma of freshly baked bread.
Bread ingredients: 2 cups bread flour, 1
packet instant yeast, 1 tsp salt, 1 tsp sugar,
30ml oil, 1 cup water, a tsp parsley
To make: Mix all ingredients together until
the consistency is not sticky to your hand.
Add more flour if needed. Once right,
knead for 10 min.
Grease a large bowl with oil or cooking
spray and place the dough inside, turning
to coat. Cover with a dish towel or cling
wrap and allow to rise in a warm place
until doubled in size, about 1 ½ hours.
Knead again for 10 min, then rest for
an hour.
Filling ingredients: 1 packet diced bacon, 1
onion (chopped), 150ml balsamic vinegar,
Gouda cheese.
Method: Fry the bacon and remove from
pan. Using the fat from the bacon, fry
the onions. Once golden brown, add the
balsamic vinegar and reduce. Return the
bacon to the pan and mix and set aside.
Roll out the bread dough flat until thin.
Top with a 1/3 of the bacon and onion
mixture and add grated Gouda cheese.
Then fold dough in half and top again
with 1/3 of the bacon and onion mixture.
Repeat this once more so that you
have three layers and your bread is in a
rectangular shape. Place in the oven at
170°C for about 25 to 30 min. Serve warm.
A refreshing snack to put out is watermelon fries sprinkled with Tajin spice and a coconut and lime zest dip. To make
the dip, mix double thick coconut yoghurt with the juice of one lime and grate over some lime zest. For a sweeter
version, add a tsp of coconut sugar. • Making fancy ice cubes takes time. You can now order Fruitful Ice Spheres,
handcrafted with fresh fruit and herbs to use in drinks or display in a clear ice bucket. Order them from craftice.co.za
• The smell of freshly baked bread will get your guests appetite going.
February 24 Get It Magazine 13