Tag Archives: appetizer
Grilled Tiger Prawns
Summer is a lovely time to spend outdoors, having a barbecue, grill meat and veggies, enjoying weather..with some exception for Dubai, it’s terribly hot; the barbecue standing lonely, and waiting for the chilly days to be dust off.. If you are lucky and enjoying weather, I recommend to try this one of the most flavorful grilled prawns recipe I have tried (or grill it in the oven). The recipe is on my list of easy and impressive dishes!
I’d like to invite all bloggers who’s parting @FF to try these scrumptious prawns! I’ve got a couple of bottles of white wine.. 😉 I’m sure today evening will be a hit!
Grilled Tiger Prawns
2-3 prawns per person are enough for an appetizer, but for the main course increase the quantity as many as desired.
Can be served with a glass of good wine and pineapple salsa.
Ingredients
12 tiger prawns
1 shallot or small red onion
3 garlic gloves
1 small red chilli, optional
1 Tbsp fresh coriander, finely chopped
½ lemon, juice
sea salt, black pepper to taste
Butter Sauce
60g butter
2 Tbsp coriander, finely chopped
2 Tbsp lemon juice
- Cut prawns in the middle and clean. You can cut off heads or leave it. Arrange them in a big shallow dish.
- Finely chop shallot, garlic and chilli. Sprinkle it over prawns along with coriander, add salt and pepper to taste. Cover the dish and let it marinate in the fridge for 1-3 hours or overnight.
- Remove from the fridge 30 minutes before grilling. Grill for 5-7 minutes.
- Make the sauce. Heat the butter in a small pan, add remaining coriander and lemon juice; adjust seasoning.
- Serve hot! Enjoy!
Mini Appetizer: Goat Cheese Balls
Mini Appetizer: Goat Cheese Balls
- Wash and clean beets, cover with a foil and bake in preheated oven 200C/400F for 30-45 minutes, depends on the beets’ size.
- Cut the beets and tomatoes into equal circles, and arrange them on a serving plate.
- In a bowl combine goat and cream cheeses along with salt, pepper and walnuts. Spoon cheese mixture and form into balls (you can use table or teaspoon, depends on a size of your choice).
- Gentle roll the balls in herb mixture, coating well. Place onto vegetables.
- Serve immediately (with fresh arugula or young chard leaves, if desired), or cover and refrigerate until ready to serve.
- Optionally, you can make a dressing and pour over cheese balls and salad.
Russian cured salmon
As I promised the recipe of classic Russian cured salmon. 🙂
We need around 400-500g salmon without skin, 2 tbsp salt, 1 tbsp sugar and 50ml vodka (the best quality you can afford).
Combine salt and sugar in a small bowl, mix it with a spoon. 🙂
Take any dish (usually I use a food container with lid), sprinkle half of the mixture on the bottom, place salmon fillet over it.
Sprinkle the fish with the remaining mixture, and rub some into sides of the fish.
!!! And above all – pour 50ml vodka over the salmon. It will help to cure the salmon.
Put the lid or plastic wrap on the dish/container and refrigerate.
Turn salmon 2 times a day (if you don’t have time-don’t worry, once a day will be enough also), until it’s cured throughout – about 2 days. After a day of curing you will see some liquid, don’t pour it out!
Take the salmon out of the fridge after 2 days (it’ll be done even in 1 day). Now you can pour the liquid out. Wipe the salmon with paper towel. Slice it thinly.
Enjoy this marvelous Russian-style salmon with blini (thin crepes) and vodka. It’s also perfect on a piece of bread with a cup of tea. Great for breakfast or lunch. 🙂