Chilli Jam Prawns

from Affinity Luxury Lifestyle Magazine April 2022

Foodie News

“A delicious midweek meal, all the family will love”

Ingredients

1kg green prawns, weighed whole 50g butter 2 tbsp Comvita UMF 5+Mānuka Honey 4 cloves garlic, crushed 1 red chilli 1/4 cup finely chopped chives 1/2 tsp lemon zest 1 tsp salt 1 tbsp lemon juice plus extra lemon for serving 1 tbsp extra virgin olive oil plus extra for cooking Extra lemon zest and salt flakes

Method

Shell and devein prawns. Slicing them down the back so they curl up as they cook. Place butter in a small saucepan, melt and continue cooking until it smells nutty and the milk solids have turned brown. Remove from heat and allow to cool for five minutes. Cut the chilli in half. Finely chop one half and finely sliced the other. Mix together the garlic, finely chopped chilli, all but one tablespoon of chives, Mānuka honey, lemon zest, salt and oil. Then slowly stir in the brown butter. Pour half this mix over the prawns and toss to coat. Set aside to marinade for at least ten minutes. Add the lemon juice to remaining marinade. Mix together one teaspoon each of lemon zest and salt flakes and set aside with the sliced chilli and remaining chopped chives. This will be used to garnish. Heat a large pan on medium heat add a drizzle of oil. Once hot add the prawns in batches. Cooking for one minute each side, they should be golden brown. Once cooked add all the prawns back to the pan and pour over remaining sauce. Toss to coat, the sauce should quickly caramelise. Remove from the heat and serve scattered in your prepared garnish. Drizzle with extra Mānuka honey and serve.

MINI EGG BLONDIES

“Upgrade your blondies with the addition of chocolate mini eggs for an indulgent treat”

Ingredients

225g unsalted butter, cut into cubes, plus extra for the tin 100g white chocolate, roughly chopped 250g light muscovado sugar 150g caster sugar 3 large eggs 1 tbsp vanilla bean paste 325g plain flour 1 tsp baking powder 160g mini chocolate eggs

Method

Heat the oven to 190C/170C fan. Butter a deep 20 x 20cm brownie tin, and line the base and sides with baking parchment. Melt the butter and white chocolate in a heatproof bowl set over a pan of simmering water, stirring now and then until smooth. Remove from the heat and leave to cool for 5 mins. Tip the muscovado and caster sugars and the eggs into a large, clean bowl and whisk for 2 mins until the mixture is thick and foamy. Whisk a quarter of the mixture into the melted chocolate and butter mixture along with the vanilla. Carefully fold in the rest of the egg mixture until smooth, then fold in the flour, baking powder and a pinch of salt until everything is combined. Roughly chop 100g of the mini chocolate eggs, then fold into the batter. Pour the batter into the tin and gently shake to level the surface. Press half of the remaining whole mini chocolate eggs into the top. Bake the blondies for 45-50 minutes. Check they are cooked by giving the tin a gentle shake – they should be mostly set, with a slight wobble in the centre. Remove from the oven and immediately press the rest of the whole mini chocolate eggs into the top (these can be roughly crushed or halved first for a different texture, if you like). Leave to cool completely in the tin. Don't worry if the mixture sinks slightly. Once cooled, the blondies will be gooey, fudgy and moist, cut into squares and serve.

ROSE & FIZZ

“Pop to Tesco this Easter and be sure to get hold of the best rose and fizz for all your springtime celebrations”

Mirabeau Pure Provence Rose

Lovingly referred to as ‘Provence in a Glass' this rosé wine was inspired by long, languid days on the Côte d'Azur. Brilliant powdery pink colour, with violet reflexes. Clean and expressive, displaying aromas of peach, lychee, passion fruit and flint.

£15.00

Tesco Finest Prosecco

Grapes are sourced from a single area, overlapping the finest vineyards in Prosecco. The result is an elegant wine a lingering finish, full of Citrus and pear flavours with peach blossom aromas. Serve chilled as an aperitif or with a salmon starter.

£8.50 Cloudy Bay Pelorus Non Vintage

The pale straw colour and aromas of ripe citrus fruits indicate the chardonnay origins of Pelorus NV. A bouquet of apple and lemon complements fresh bready notes, a deliciously crisp palate displays toasty, creamy complexity, enhanced by a lingering nutty finish.

£24.00

Dino Prosecco

Gorgeous green apple and pear aromas melt into lively, vibrant, soft fizz, made from Glera grape. Brimming with lemony freshness. Serve well chilled as an aperitif with party canapes or try with fresh fruit salad.

£7.50 Tesco Finest Provence Rose

Delicious stone fruit flavours are balanced with notes of fresh strawberries and redcurrants to create this crisp, delicate and dry wine with its signature pale pink colour. Pairs perfectly with seafood and antipasti.