GARLIC PRAWN cocktail
SERVES 4-6 / PREPARATION & COOKING: 30 MINS
16-20 uncooked
king prawns, shelled, deveined, and butterflied
30ml (2T) extra
virgin olive oil
2 cloves garlic, chopped finely
salt and freshly ground black pepper
500ml (2c) shredded iceberg lettuce
2 small (400g) avocados, cut into wedges
15ml (1T) lime juice
lime wedges, optional
1 Combine the prawns, oil and garlic in a medium bowl; stir to combine. Season with salt and pepper.
2 Cook the prawns in a heated frying pan (or chargrill pan or braai) over high heat until browned on one side, turn and cook until the prawns are just cooked through.
3 Arrange the prawns, lettuce and avocado in serving glasses or on plates. Drizzle the lime juice over. Serve with lime wedges, if using.
ROAST POTATO Christmas trees
SERVES 6 / PREPARATION: 40 MINS / COOKING: 1 HR
1kg small and medium Désirée (red-skinned) potatoes
80ml (⅓c) olive oil
10ml (2t) garlic salt
15ml (3t) picked
fresh thyme leaves, plus extra sprigs to serve
60ml (¼c) freshly grated Parmesan
Preheat the oven 220°C. Line a large oven tray with baking paper.
Bring a saucepan of water to boil. Thinly slice the
