Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sig's rich fruit sauce with prawns and halloumi. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Sig's Rich Fruit Sauce with Prawns and Halloumi is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Sig's Rich Fruit Sauce with Prawns and Halloumi is something which I have loved my entire life.
Here is how you do it. Ingredients of Sig's Rich Fruit Sauce with Prawns and Halloumi. Heat a BBQ hot plate, large griddle or fry pan over a medium to high heat, add the skewers and fry, turning once, until the prawns are cooked through and the haloumi is golden. Serve drizzled with a little basil oil and lemon juice with a few extra lemon wedges on the side.
To get started with this recipe, we must prepare a few components. You can cook sig's rich fruit sauce with prawns and halloumi using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Sig's Rich Fruit Sauce with Prawns and Halloumi:
- Get 8 slice of thin cut Halloumi (Greek frying/grilling cheese)
- Get 16 large ready cooked prawns
- Take 400 grams blackberries
- Get 2 large tablespoons runny honey
- Make ready 1 tbsp cognac or brandy
- Prepare 1 tbsp Port
- Prepare 1 tablespoon cornflour
- Make ready 2 to 3 tablespoons water
Heat the ramekin on a hob until hot. Add the garlic and chilli and cook, stirring often, until the garlic is fragrant. Halloumi and Greek Salad Wrap: Pan-fry halloumi slices and serve in warm pita bread with Greek olives, tzatziki sauce and a fresh green salad. Halloumi Fajitas: For a new spin on veggie fajitas, skewer chunks of red pepper and red onion along with cubes of halloumi and grill for five to ten minutes.
Instructions to make Sig's Rich Fruit Sauce with Prawns and Halloumi:
- Put your cognac, port and honey into a small saucepan. Mix the honey with the alcohol stirring it until they have infused over heat.
- Add 200 grams of the berries and gently simmer until they pop and release their juice.
- Take the mixture of the heat and cool slightly. With a blender mix until smooth
- With a fine sieve separate the seeds from the juice. I use the handle of a wooden spoon to stir the juice gently through the sieve. It will be thicker then just normal juice and smooth.Discard the seeds , return juice back to the pot
- Reheat gently .Mix the cornflour with the water, add to the juice until it slightly thickens to a sauce . Take of heat . Add the rest of the berries and leave to cool.
- This mixture can be used for savouries and puddings alike. It keeps 2-3 days in fridge .
- Heat frying pan and fry the halloumi from both sides to brown, it should not be rubbery when cooked.
- Arrange cheese as served here Iwith lettuce , prawns and the sauce. I had this as a light lunch but it could equally serve as a starter.
Halloumi and Greek Salad Wrap: Pan-fry halloumi slices and serve in warm pita bread with Greek olives, tzatziki sauce and a fresh green salad. Halloumi Fajitas: For a new spin on veggie fajitas, skewer chunks of red pepper and red onion along with cubes of halloumi and grill for five to ten minutes. Then, wrap halloumi and vegetables into. Place garlic and cream in a wok or frying pan and over medium heat gently bring to the boil. Kim suggests serving on a bed of rice with steamed veggies.
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