Последний отзыв
Отличные тесты, использую р работе как тренер спортивной школы.
По всем вопросам обращайтесь на: info@litportal.ru
(©) 2003-2024.
✖
The Halloumi Cookbook
Настройки чтения
Размер шрифта
Высота строк
Поля
COOK 4-5 MINUTES
60ml (2fl oz/¼ cup) green olive oil
a handful of basil leaves
a good squeeze of lemon juice
24 unpeeled raw large prawns (jumbo shrimp)
275g (10oz) halloumi
12 woody rosemary stalks (optional)
a pinch of dried crushed chilli flakes
sea salt and freshly ground black pepper
warm pitta bread triangles, to serve
Put the olive oil, basil and lemon juice in a small blender or food chopper and blitz until well blended and beautifully green. Season with a little salt and pepper.
Peel the prawns, removing most of the shell but leaving the tails on. Cut the halloumi into cubes.
Thread the prawns and halloumi onto 12 thin bamboo skewers that have been soaked in water to prevent them burning. Alternatively, strip most of the leaves from each rosemary stalk, just leaving the green leafy tip, and use as skewers instead.
Brush the prawns and cheese lightly with a little of the basil oil.
Set a griddle pan over a medium heat and when it’s hot add the prawn and halloumi skewers. Cook, turning occasionally, for 4–5 minutes until the prawns have turned pink and are cooked right through and the halloumi is golden brown.
Вы ознакомились с фрагментом книги.
Приобретайте полный текст книги у нашего партнера:
Приобретайте полный текст книги у нашего партнера:
Другие электронные книги автора Heather Thomas
Последний отзыв
Отличные тесты, использую р работе как тренер спортивной школы.