INGREDIENTS
12 large tiger prawns, raw
4 tough sticks of rosemary
1tbsp olive oil
1 clove crushed garlic
8 medium sliced new potatoes
1tbsp olive oil
Salt & pepper
2tbsp double cream
1 chopped shallot
4oz unsalted butter
1tbsp white wine vinegar
2tbsp chopped tarragon
METHOD
Cook the new potatoes for 10 minutes in the skins and cool, then
1. Lay in baking tray, season and splash with olive oil and
garlic mixed;
2. Bake potatoes in the oven for 20 minutes until cooked, take out and rest;
3. Strip rosemary branches of all except at thinnest end, soak in cold water,
15 minutes;
4. thread 3 cleaned prawns, shell off etc, onto each rosemary stalk;
5. Cook on grill;
6. Meanwhile boil the double cream and shallots until thick;
7. Beat in cold butter, add vinegar and heat carefully;
8. Season with salt, pepper and add tarragon;
9. Lay 2 potatoes per person on plate;
10. Pour sauce over;
11. Lay prawns on top and serve.
BEER SUGGESTION: GOLDEN BEST (3.5%
ABV)
Smooth and creamy, this amber coloured beer makes a refreshing session ale.