Lemon Infused Salt And Pepper

One of the best cheats to have in your pantry here! Fantastic on fish, prawns, chicken and summery salads.

I make this quantity and then store the extra in an airtight spice jar for another day.

Ingredients

6 teaspoons salt flakes

Zest of 4 lemons

20 peppercorns

Method

Preheat the oven to 150 degrees Centigrade. Line a baking sheet with baking parchment.

Measure the salt and lemon zest onto the baking parchment.

Bake for 15 minutes until the lemon has dried out and is really fragrant.

Allow to cool a little and then pour into a mortar, add the peppercorns and grind to a powder.

Barbecued Prawns With Smoky Chipotle Butter

These prawns are epic according to one of my boys!

The butter quickly melts over the prawns so I like to serve them with some of the melted butter spooned over the top to no one misses out!

Serves 4. You can make the flavoured butter the day before and keep it rolled in the fridge or make it and freeze it for a week.

Ingredients

800g large prawns, deveined, peeled but leaving the tail intact

100g butter

1 garlic clove

1 teaspoon chipotle chilli powder

2 teaspoons smoked paprika

1 teaspoon fresh chopped oregano

2 teaspoons fresh chopped parsley

salt and pepper

Method

Make the flavoured butter first, combine all of the ingredients except the prawns in a processor and process until smooth.

Scrape the butter onto a large piece of platic wrap, cover and gently roll, twisting in the edges as you go.

Pop the butter into the fridge to harden.

Prepare the prawns and season with a little salt and pepper.

Heat the BBQ, once hot, cook the prawns.

Plate the prawns in your serving dish, top with slices of the butter and serve with slices of lime.

Herby Prawns

These are ridiculously tasty! You HAVE to eat these with your fingers as part of the enjoyment is the finger licking at the end!

I use shell on prawns, I then remove the shell, leaving the tail on, remove the vein and then butterfly the prawns to maximise the surface area for the marinade to cover.

Serves 4.

Ingredients

1kg prawns, shells removed, deveined and butterflied

120mls olive oil

3 garlic cloves

handful fresh parsley

handful fresh oregano

zest of 1 lemon

juice of 2 lemons

salt and pepper

Method

Process the oil, garlic, parsley, oregano, zest, juice, salt and pepper.

Combine the prawns and dressing in a large bowl and allow to marinade for 30 minutes.

Cook in a frying pan or on the barbecue flat plate over high heat until the prawn meat is cooked through.

Serve immediately.

Prawn and Mango Tostadas

Prawns and mango, summer must be coming!

These are simple but flavour loaded, I like to oven bake my corn tortillas to crisp them up, it’s healthier than frying!

I also like to add a few slices of avocado to make a more filling tostada if these are for a main course.

Serves 2.

Ingredients

16 large raw prawns, tails on

1 large red chilli, quartered lengthwise and then sliced

juice of 2 limes

1 tablespoon olive oil

salt and pepper

1 large mango, cubed

fresh coriander

4 corn tortillas

Method

In a bowl, combine the prawns, chilli, lime juice, olive oil, salt and pepper.

Allow to marinade for 30minutes.

Preheat the oven to 200 degrees Centigrade, pop the corn tortillas onto two baking sheets and bake for 5-7 minutes to crisp up.

Heat a large frying pan until very hot.

Add the prawns, chilli and all of the liquid and quickly fry until the prawns are pink and cooked through and the liquid has evaporated.

In a bowl, combine the cooked prawns, mango and coriander.

Spoon onto your tortillas and serve.