Our Favourite...Madagascan Prawns

Our Madagascan Prawns are a true favourite of our clients and are frequently requested!

Here they are peeled, grilled and then served on a sauce of blanched Cherry Tomatoes, Onion, Garlic, Dill and a splash of Pernod.

We sauté the onions and garlic until they are soft and then add the splash of Pernod and let it cook out for a few more minutes – be careful that the onions don’t get to hot… or boom the pan will set alight when you add the Pernod!

Then add the cherry tomatoes and let it cook down for around 10 minutes to condense the flavour. Use a potato masher to squish the tomatoes, keeping the sauce thick and with texture. Allow to cool, while cooling add a tablespoon of Filippo Berio EV Olive Oil to enrich the sauce.

To serve, start to build the dish by plating the sauce in the middle then sprinkle some feta on the sauce (trust me here, the feta does work!) and on top of feta place the cooked prawns. On the prawns I put some dill fronds, sprinkled some Maldon salt, a zest of lemon, some borage flowers and lastly, again, I drizzled over some more Filippo Berio EV Olive Oil.

This is a serious ‘foodie’ starter and a winner with our corporate clients who ask for it again and again!

Time for you to give it a try!