Cooked Nasa prawns with Orange & fennel Salad x 4 people
300 g of prawns –boil with shells on – we cooked them in boiling water with lemon and 2 bays leafs and took them out after 1 minute (don’t cook them more than 1 minute ) – place them immediately in ice afterwards and they are ready to peel.
Dress the prawns right till the end with half a lemon – a table spoon of oil and pinch of salt .
4-5 Oranges – peeled and cut into segments avoiding the skin and all the white part
1 fennel Bulb sliced julienne, include the bottom heart of the fennel , discard the fennel leaves .
1 table spoons of red wine vinegar
A lug extra virgin Olive oil
Salt and pepper to your liking
we dressed the fennel with the red wine vinegar and olive oil , pinch of salt.
Dish your plate on the bottom with the fennel and then add the orange segments and a few prawns on top.
Zucchini pesto – with mint and almonds x 4 people
- 2 zucchini cut in half and sliced to about less than 1 cm width.
- 1 clove garlic- finely chopped
- 3 tablespoons almond
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil leaves
- 1/4 cup fresh mint leave
- salt & pepper to taste
- 2-4 tablespoons extra virgin olive oil (depends how thick you want your pesto)
In a pan add oil and garlic and let fry for a few minutes keeping on it . Make sure theres enough oil that there are no dry patches in the pan .
Add zucchini a soften and a few basil leaves
after 10 minutes put this in a food mixer -add almond – mint – oil and salt and pepper
Viola done !!