Nov 22 - JHB North

al fresco
Prawns with rosé and a chardonnay and quick quesadilla from Jamie. Let’s eat outdoors.
Rakmacka prawn and salad cups
with a dill and lemon mayo
This easy dish makes a delicious lunch for four
Serve it with a glass of Allesverloren Tinta Rosé.
You’ll need: For the prawns ... 32 large prawns
(deveined and shelled, but you can leave the
tail intact), 2 Tbsp olive oil, 2 Tbsp butter,
2 cloves garlic (finely crushed), juice of half a
lemon, salt and freshly milled pepper
For the sauce ... 1 to 2 Tbsp lemon juice (to
taste), half a cup good quality mayonnaise,
2 Tbsp chopped fresh dill, 2tsp freshly grated
lemon rind (chopped superfine), salt and
freshly milled pepper
For the melba toast ... 2 mini-French loaves or
1 small ciabatta. 2 Tbsp olive oil, sea salt flakes
For serving ... 2 to3 heads romaine lettuce
hearts, leaves carefully broken apart and rinsed,
fresh lemon wedges
To make: Preheat the oven to 180C. To make
the melba toast, slice the bread as thin as you
can without it crumbling (older bread generally
works better). Spread out in a single layer on a
baking tray. Brush each slice with olive oil. Bake
for 10 minutes, or until they start to go golden
around the edges.
To cook the prawns, heat the butter and oil
until bubbling and then add the prawns.
Avoid crowding the pan by cooking the
prawns in two batches. Add the garlic and
cook for about 5 minutes until the prawns
start going pink. Prawns cook very fast –
remove them from the heat as soon as they
go pink. Season well with salt, pepper, and a
generous squeeze of lemon juice.
To make the sauce, mix all the ingredients
together well. Place two prawns into the
hollow of each salad leaf, serve with a dollop of
the sauce, and melba toast.
Enjoy with a glass of Allesverloren Tinta Rosé
... a pretty blush coloured wine which has
the scent of strawberries and raspberries and
tastes of fresh raspberries, cherries and a hint of
vanilla. R87 from allesverloren.co.za
28 Get It Magazine November 22