Post by Sylvia on Jun 24, 2009 13:40:26 GMT -6
These starters are really nice served in half glasses We call them whisky goblets. You can make them 2 hours ahead of serving. It’s just a different slant on the old 70s prawn c o c k tail, but really good.
Lemony Prawns and Avocado
Serves 12
4 ripe avocados, chopped into smallish chunks
Juice of 2 lemons or 4 limes
12 cherry tomatoes, chopped
4 Tbsp snipped chives
good dash of Tabasco
1 lb 5 oz/600g large peeled, cooked prawns, defrosted and patted dry if frozen
10 oz/300g fromage frais
2 baguettes, sliced*
olive oil for brushing
Mix the avocado in a bowl with the lemon or lime juice. Add the tomatoes to the bowl with 2 Tbsp of the chives and the Tabasco then season to taste.
Divide the prawns between 12 glasses or glass dishes. Spoon over the avocado mixture. Mix the fromage frais with 1 Tbsp of the chives, then season to taste. Spoon over, then sprinkle with the remaining chives. You can now chill for up to 2 hours before serving.
Brush the baguette slices with olive oil and toast on the barbecue, Foreman’s, or flash under the grill, serve with the starter.
* you could use really good crusty brown bread and butter.
Adapted from an original recipe in Good Food Magazine
Sylvia
Lemony Prawns and Avocado
Serves 12
4 ripe avocados, chopped into smallish chunks
Juice of 2 lemons or 4 limes
12 cherry tomatoes, chopped
4 Tbsp snipped chives
good dash of Tabasco
1 lb 5 oz/600g large peeled, cooked prawns, defrosted and patted dry if frozen
10 oz/300g fromage frais
2 baguettes, sliced*
olive oil for brushing
Mix the avocado in a bowl with the lemon or lime juice. Add the tomatoes to the bowl with 2 Tbsp of the chives and the Tabasco then season to taste.
Divide the prawns between 12 glasses or glass dishes. Spoon over the avocado mixture. Mix the fromage frais with 1 Tbsp of the chives, then season to taste. Spoon over, then sprinkle with the remaining chives. You can now chill for up to 2 hours before serving.
Brush the baguette slices with olive oil and toast on the barbecue, Foreman’s, or flash under the grill, serve with the starter.
* you could use really good crusty brown bread and butter.
Adapted from an original recipe in Good Food Magazine
Sylvia