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INGREDIENTS

16 very fresh, large raw king or tiger prawns

1/4 cup Extra Virgin Olive Oil

to serve lime wedges


Marinade

2 tbspn lemon myrtle powder

2 tbspn chilli sauce

3 tbspn golden shallots finely chopped

1/3 cup fish sauce

1/3 cup lemon juice

100ml Extra Virgin Olive Oil

to season sea salt and freshly ground black pepper


Sorrel Mayonnaise

1/2 cup Extra Virgin Olive Oil

1/2 cup grape seed oil

2 2 free range egg yolks room tempurature

1 cup sorrel leaves about 1 bunch

to taste sea salt and freshly ground black pepper

1/2 lemon juiced

 

1. Soak 16 x 20 cm bamboo skewers in water for 2 hours to avoid burning.

 

2. Preheat a barbecue grill plate to high or an overhead grill to the highest setting possible.

 

3. To make the marinade, place all the ingredients in a blender and process until smooth.

 

4. Peel the prawns, leaving the heads and tails intact. Use a skewer to devein the prawns, then toss them in the marinade and stand for 30 minutes.

 

5. Meanwhile, to make the sorrel mayonnaise, pour both the oils into a small jug. Place the egg yolks in a blender or a small food processor. Add the sorrel, a good pinch of salt and a good squeeze of lemon juice and process until smooth. With the motor running, gradually add the combined oils, drop by drop at first, then in a slow steady stream until thick and emulsified. Adjust the seasoning with salt, pepper and lemon juice as needed. This recipe will make more than you need but the leftover mayonnaise will keep well in the refrigerator for about a week.

 

6. Using a clean cloth to hold the slippery prawns, thread the prawns onto the soaked skewers, starting from the tail end. Place the skewers on a baking tray and brush with a little olive oil. Cook on the barbecue or under the grill for 2 minutes or until they turn bright red. Turn them over, brush with a little more Extra Virgin Olive Oil and cook for another minute or until just cooked through.

 

7. Be careful not to overcook the prawns – remember they will continue to cook once off the heat. Serve immediately with the sorrel mayonnaise and some lime wedges.

Recipe kindly provided by Maggie Beer. Extracted from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins. 

"To have a healthy old age you must act now, whether you are 30 or 50.

I have two great passions – sharing my love of cooking delicious simple food and improving the health and nutrition of older people. I hope this cookbook does both but it’s not for ‘old’ people, it’s for you.

My recipe for life is to have a healthy attitude to eating – it’s all about balance, variety and choosing foods that give you the best chance of being in good health now and into your future. This is not a diet book – it’s a way of life." - Maggie Beer

Maggie Beer and Professor Ralph Martins have teamed up to fight one of the most debilitating diseases of our later years. Based on the latest scientific research, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. More than one million Australians are affected every day by Alzheimer’s or its impact on their family but the good news is that you can eat well to age well, from this moment on.

The proceeds from Maggie’s Recipe for Life will be shared between the Maggie Beer Foundation and the Lions Alzheimer’s Research Foundation.

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