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 Food
and Drink |
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McIntyre Magic - Series 2 Programme 5
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Poached
pears
1 bottle red wine
200g sugar
1 slice chilli (optional)
1 stalk lemongrass
1 cinnamon stick
2 cloves
Pinch nutmeg
2 tablespoons Vin Santo vinegar (optional)
8 hard pears
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Method:
Place wine and other ingredients in a large saucepan and bring
to boil. Simmer. Peel and core the pears. Add to simmering
liquor and cook until soft - test with a knife. Remove pears
and turn up the heat on remaining liquor. Boil and reduce
to a syrup . Serve with the pears and chocolate sauce, or
cream, sweetened with icing sugar and cinnamon added.
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| Prawns in
Taco Cone with Remoulade Sauce
6 tiger prawns per person
4 soft flour tortillas
2 baby gem lettuce, shredded
8 cherry tomatoes, halved
Remoulade Sauce:
100g mayonnaise
2 tablespoons ketchup
1 stick celery, finely diced
1 tablespoon fresh grated horseradish sauce
1 tablespoon Dijon mustard
1 teaspoon chopped red chilli
2 tablespoons finely chopped scallions
Juice of 1 lime
Champagne Vinaigrette:
2 tablespoons champagne vinegar
8 tablespoons olive oil
Juice of 1 satsuma
1 teaspoon of Dijon mustard
1 teaspoon of honey
Salt and pepper to taste
Chimichurri Sauce:
1
handful roughly chopped coriander
1 handful roughly chopped flat leaf parsley
1 tablespoon chopped mint leaves
1 tablespoon mustard
1 tablespoon cabernet sauvignon vinegar (or any red wine vinegar)
2 teaspoons chopped green chilli
2 cloves garlic
75ml olive oil
Salt and pepper to taste
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Method:
Mix all ingredients together. Cook prawns by frying in
oil. Cut rounds out of the tortilla and slice from the centre
to the edge. Fold into a cone and secure with a cocktail stick.
Place on top of a dariole mould or ramekin and bake at 180oc,
300of or Gas 6 until golden and crisp - about 5 minutes.
Place lettuce and tomatoes in cone and top with prawns and
sauce. Serve in a shot glass or port glass to hold cone in
place.
For the Champagne vinaigrette, whisk
the vinegar, mustard and honey together. Whisk the oil in
a steady stream. Add the satsuma juice and season to taste
with salt and pepper.
For the Chimichurri sauce, mix all ingredients
together in a blender and season to taste.
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Asian
Prawn Salad:
10 cooked tiger prawns as a main course or
5 as a starter
Baby gem lettuce
1 cucumber, peeled, cut in half, lengthways, seeds removed
with a spoon and slice thinly.
Dressing:
1 stalk lemongrass
Juice of 2 limes
1 teaspoon castor sugar
1 teaspoon grated ginger
1 tablespoon chilli sauce
4 scallions, chopped finely
2 tablespoons chopped coriander
4 tablespoons soy sauce
1 tablespoon sesame oil
Tempura Batter:
100g plain flour
Chilled soda water
1 teaspoon chopped red chilli
1 teaspoon sesame oil
1 teaspoon salt
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Method:
Combine all the ingredients together. Toss leaves and cucumber
in half the dressing and place in bowls or a plate. Top with
prawns and remaining dressing. Garnish with wedges of fresh
lime and coriander.
Sift flour into a bowl and add salt, chilli and sesame oil.
Whisk in enough water to make a batter the consistency of double
cream. Dip raw prawns in batter and deep fry at 160oc until
golden brown.
This also works well for vegetables and chicken. |
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Noodle
Pancake:
Cooked noodles for 4 small portions
4 scallions, finely chopped
1 teaspoon chopped red chilli
2 tablespoons chopped coriander
1 tablespoon soy sauce
1 teaspoon sesame oil
2 eggs, lightly beaten
Oil for cooking
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Method:
Mix all the ingredients together. Heat oil in a frying
pan and add even piles of noodles. Spread mixture out and
cook for 1 minute. Flip and cook on other side until g olden
brown.
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